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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1 1/2 cups chopped walnuts
1 1/2 cups chopped pecans 16 oz. candied pineapple, chopped 8 oz. candied cherries, halved 4 oz. candied orange peel 1 3/4 cups plus 3 tablespoons all-purpose flour 1 cup butter, room temperature 1 cup sugar 5 eggs 1 tablespoon vanilla extract 1/2 teaspoon baking powder pinch of salt powdered sugar |
  1 - Position rack in lowest third of oven and preheat to 250°. Grease and flour a bundt pan and set aside.
2 - In a large bowl, mix pecans and fruit with 3 tablespoons of flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each. Stir in vanilla extract. 3 - Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter and stir until blended. Mix fruit and nuts into batter.
4 - Put batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2.5 hours. 5 - Cool in pan on rack for 15 minutes. Turn out onto rack and cool completely. Dust with powdered sugar. |
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                                                                                               DEC 2014
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