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 pounds thin asparagus
2 red bell peppers 2 portobello mushrooms 3 shallots 1 medium zucchini 3 scallions 1 tablespoon unsalted butter 10 large eggs 1/2 cup heavy cream 3 tablespoons chopped fresh Italian parsley 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 4 oz. asiago cheese (optional) |
  1 - Preheat oven to 350°F and butter a 13 x 9 x 2-inch glass baking dish.
2 - Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Slice portobello mushrooms into 1/4-inch strips. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
3 - In a large skillet sauté bell peppers, shallots and mushrooms in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
4 - In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and sprinkle asiago on top. Bake in middle of oven until golden, about 35 minutes. Cool frittata on a rack and bring to room temperature before serving.
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                                                                                                                 JUN 2013
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