GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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2 cups all-purpose flour
2 potatoes 1 egg 1 1/2 cups asparagus, chopped into 1" pieces 1/2 cup frozen green peas 1 cup chicken, diced 4 cloves garlic, minced 2 teaspoons extra virgin olive oil 2 ounces cream cheese 3/4 cup half and half salt and pepper, to taste |
  1 - Make gnocchi by bringing a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2 - Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Set aside. 3 - In a large skillet heat olive oil over medium heat. Add garlic and chicken, sauté until it starts to brown. Add cream cheese and half & half, stirring to melt and combine.
4 - Meanwhile bring a large pot of water to boil. Add gnocchi. After 1 minute add asparagus and peas. Once the gnocchi are floating to the top (about 2-3 minutes later) drain.
5 - Add to the skillet. Toss to coat. Season with salt and pepper. Bring to a simmer, and cook for a few minute until sauce thickens.
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ARCHIVES
                                                        MAR 2018
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