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.
|
For the Crepes:
2 eggs
2 cups milk 1 cup plain flour 1/4 tsp salt 1 tablespoon butter (for cooking) For the Filling:
1 small eggplant, diced into 1/4" cubes
1/4 red onion, diced 1 clove garlic, pressed 1/2 tablespoon GC Farms extra virgin olive oil 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 cup cremini mushrooms, sliced 1.5 ounces feta cheese 1 teaspoon chopped fresh basil |
  1 - To make crepes, lightly whisk the eggs first, then add the liquids and mix. Slowly add flour while whisking to get rid of the lumps.
2 - Cover and let batter rest in the fridge for a couple of hours or overnight.
3 - Heat the pan to medium-high. Mix the settled flour a few whisks of the batter. Add a 1/4 teaspoon of butter to the hot pan (should sizzle) and spread by turning pan or brushing.
4 - Pour or ladle 1/4 cup of batter into the middle of the hot pan and immediately swirl the pan to evenly coat the entire bottom in a single motion. Cook for 30- 45 seconds on the first side until the top dries out and the bottom is golden lacy brown. Flip with a spatula and cook for an additional 15-30 seconds.
5 - To make filling, brown the onion in a little oil in the pan. Add garlic and eggplant, stir to mix and cover to cook for approx. 10 mins until the vegetables are soft. Add pepper and mushrooms about halfway through.
6 - Take off the heat and add crumbled feta and basil just before assembling the crepes.
|
ARCHIVES
                                                                                      SEP 2015
                                                                          |