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 tablespoons extra virgin olive oil
4 garlic cloves, crushed 1 onion, roughly chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 5 cups vegetable stock 12 ounces yukon gold potatoes, chopped 1/2 cup heavy cream 2 tablespoons tahini 15-ounce can chickpeas, drained 16 ounces turkey, chopped and cooked 6 ounces spinach, shredded cayenne pepper to taste salt and freshly ground pepper to taste |
  1 - Heat olive oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown.
2 - Stir in the cumin and coriander and cook for another minute.
3 - Pour in stock and add potatoes. Bring to boil and simmer for 10-15 minutes (until the potatoes are tender).
4 - Remove from heat. Add cream and tahini. Transfer soup (in batches if necessary) to a blender. Blend until smooth and creamy and transfer back to pot.
5 - Add chickpeas, turkey, spinach, cayenne pepper and salt and pepper (to taste). Stir well and serve immediately, sprinkled with a little additional cayenne pepper.
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ARCHIVES
                                                                        NOV 2016
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