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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For Marmalade:
3 mandarins, scrubbed
2 cups water 1 cup sugar 1/8 teaspoon salt For the Cake:
3/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup sugar 2 large eggs 1 tablespoon finely grated tangerine zest 1/2 teaspoon salt 2/3 cup buttermilk 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons confectioners’ sugar |
  1 - Prepare marmalade: Place a saucer in the freezer. Cut mandarin in quarters, then remove the peels. Coarsely chop the flesh, removing and discarding any seeds. Using a spoon, scrape off any excess pith from the tangerine peels, then slice them into 1/8-inch strips.
2 - Place mandarin flesh, peels, and water in medium heavy-bottomed saucepan. Bring mixture to boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until rinds are tender, about 30 minutes.
3 - Stir in sugar and increase heat to medium-high. Stir until mixture thickens and darkens in color, 15 to 20 minutes. Set aside to cool.
4 - Prepare cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease 9-inch round baking pan with 1 tablespoon olive oil.
5 - Beat sugar and eggs on medium-high speed until pale yellow and foamy, 2 to 3 minutes. Add mandarin zest, salt, buttermilk, and olive oil and beat until thoroughly combined, about 1 minute.
6 - Whisk together flour, baking powder, and baking soda in small bowl. Decrease mixer speed to lowest setting and add flour mixture. Beat just until combined, scraping the sides and bottom of bowl with rubber spatula as necessary.
7 - Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, 30 to 35 minutes
8 - Cool cake in pan 10 minutes, then turn over onto plate and invert onto cooling rack. Cool completely, about 1 hour.
9 - Transfer cake to serving platter. Sift confectioners’ sugar over cake.
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             OCT 2021
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