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 ripe tomatoes
3 red bell peppers 3 yellow bell peppers 1/4 cup GC Farms' extra virgin olive oil 1 onion, sliced 2 garlic cloves, chopped salt 1 tablespoon chopped fresh oregano a few basil leaves |
  1 - Plunge the tomatoes and peppers into boiling water for a few seconds; drain and peel. Chop the tomatoes and then seed and slice the peppers.
2 - Heat the oil in a skillet over medium heat. Add the garlic and onion and saute until translucent. Add pepper slices, salt to taste, and cook for a few minutes. Then add the tomatoes and oregano.
3 - Cover, reduce heat, and cook for 30 minutes, stirring occasionally. Add basil and cook for a few minutes longer to allow flavors to blend.
4 - Transfer to serving bowl and enjoy!
|
ARCHIVES
                                                                                                                               APR 2012
                                 |