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.
|
3 slices streaky bacon, diced
2 stalks celery, finely chopped 1 medium onion, finely chopped 2 cloves garlic, crushed 1 tablespoon flour 4 sprigs fresh thyme 1 large carrot, peeled & sliced 1/2 pound baby potatoes 4 cups chicken stock 1 cup water 1 1/2 cups tinned or frozen corn kernels 1 1/2 cups shredded cooked turkey 1 cup thickened (heavy) cream salt and pepper to taste fresh rosemary for garnish |
  1 - Heat a large saucepan over medium heat, then add the bacon. Saute until edges turn golden.
2 - Add the celery, onion and garlic and continue cooking on medium low until softened a little, 2-3 minutes.
3 - Add the flour and give it a good stir to combine well. Then pour in the stock slowly, stirring continually so you don't get lumps of flour. Add the water, then drop in the thyme, carrots and potatoes.
4 - Turn the heat up to high, bring to the boil and boil for 6 minutes.
5 - Add the shredded turkey and corn and return to a simmer.
6 - Reduce heat to medium-low and pour in the cream. Stir to combine and heat until it starts bubbling. Simmer for about 1 minute, then add salt and pepper to taste.
7 - Garnish with fresh rosemary and serve immediately.
|
ARCHIVES
            NOV 2021
                                                                                                                                                    |