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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BELL PEPPERS & ARTICHOKES
2 red bell peppers
6 oz. artichoke hearts (marinade reserved) ¼ cup GC Farms’ basil infused olive oil ½ cup scallions, chopped 6 tablespoons fresh parsley, minced 2 tablespoons garlic, minced 1 tablespoon dried oregano juice of 1 lemon salt to taste black pepper to taste PESTO
4 cups fresh arugula (about 6 oz.)
½ cup fresh grated Pecorino Romano cheese ¼ cup pine nuts, toasted 1 Garlic clove ½ a lemon, juiced 1/3 cup GC Farms’ extra virgin olive oil ½ teaspoon sea salt 1/8 teaspoon fresh ground pepper GEMELLI PASTA
1 lb. Italian gemelli
6 quarts boiling water 1 tablespoon sea salt |
 ROAST BELL PEPPERS & ARTICHOKES
1 - Preheat oven to 450ºF. Place peppers on baking sheet and roast until skins are black and peppers are soft (about 30 minutes).
2 - Let cool slightly and peel off skin. Cut peppers in half, discarding stems and seeds, and then slice thinly. Transfer to large glass serving bowl.
3 - Combine reserved artichoke marinade in measuring cup with basil infused olive oil. Pour over peppers. Add all remaining ingredients and toss well. Set aside.
MAKE PESTO
1 - Blend 1-2 minutes in food processor until smooth and creamy. Cover and refrigerate until ready to use.
COOK GEMELLI
1- Add 1 lb. of gemelli to 6 quarts boiling water with sea salt. Cook for 10 minutes.
2 – Check gemelli to see if it is ready by removing 1 piece and cutting it in half. If it has a white ring in the center, it’s not done. Continue checking regularly to ensure it is not over-cooked.
TO SERVE
1 – When gemelli is ready, strain all excess water, add to a serving bowl and mix with pesto and roasted peppers and artichokes. Serve immediately.
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                                                                                                                                      SEP 2011
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