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 medium eggplants
1 lb 12 0z of peeled ripe tomatoes 18 oz passatta (sieved tomato sauce) 3 celery stalks 2 medium red onions 5 garlic cloves 6 oz large pitted green olives 3 tablespoons capers 2 tablespoons GC Farms’ extra virgin olive oil, plus extra for serving 3 tablepsoons sherry or red wine vinegar 2 tablespoons muscovado/dark brown sugar handful of basil leaves, shredded |
  1 - Cut the eggplants into 1-inch cubes. Toss them in a little olive oil
and roast for 15 minutes at 400F. 2 - Prepare other vegetables: Chop tomatoes into small pieces, chop
onions into thin slices, mince garlic, cut celery stalks into 1-inch pieces and halve the olives. 3 - In a large saucepan, slowly sauté the onions, garlic and celery
pieces in olive oil. The celery should be lightly cooked (firm but not raw). Add the tomatoes and the passata and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red. Reduce heat and simmer for another 5 minutes. 4 - Add the eggplant, olives, capers, sherry, muscovado and basil to
the mixture. Stir gently and allow to simmer covered (steaming) for about 30 minutes over a low heat until mixture thickens but doesn’t burn; stir occasionally. Remove from heat and allow to cool. 5 - Chill for at least three hours before serving at room temperature.
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                                                                                            MAR 2015
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