December 2015

As a kid, I remember the constant battle with my parents on eating my vegetables.  I think we all went through those phases of our lives where we just couldn’t (wouldn’t) eat something that was placed in front of us at the dinner table.  For most of us, veggies were our “El Guapo” (blatant Three Amigos reference).  We stuck to our guns against parents, doctors, and teachers all harping on how important eating our vegetables was, and how we would never grow up big and strong without them.

But we did grow up.  Maybe a little worse for the wear because we didn't eat our vegetables, but we made it to adulthood all the same… only to find out they were all so right about vegetables. If only we realized what beautiful conduit for flavors they were. If only we understood how texturally satisfying they can be. So many dinners ruined by the constant complaining.

Luckily, we eventually begin to appreciate the subtle nuances of vegetables. The industry is trending towards more vegetable-centric dishes.  In the three largest markets of our country (New York, Los Angeles, and Chicago) we are seeing high end restaurants place veg-centric dishes on their menus. These dishes are not necessarily vegetarian or vegan but the star ingredient is a properly prepared vegetable being allowed to shine in its natural greatness.  Places like Gjelina in Venice, CA (Chef Travis Lett) and Chalk Point Kitchen in New York, NY (Chef Joe Isidori) are dedicating whole portions of their menus to these types of dishes.

The trend towards farm to table food has helped the vegetable boon as well.  With more and more chefs using fresh and in season vegetables, we are getting vegetables at the peak of their flavor, allowing chefs the perfect back drop to accentuate the natural sweet and/or savory aspects of many vegetables.  In essence, we are now getting our vegetables at their best so we can show them at their best.

On July 4th a couple of years ago, we had an impromptu neighborhood picnic. I was already smoking a pork shoulder that day for dinner, so obviously I brought that along. As an add-in to my family’s contribution to the picnic, I made some cabbage steaks by simply rubbing some thick slices of cabbage with garlic and sprinkling them with some salt, pepper, and olive oil. Then I roasted them for 35 minutes in the oven. The cabbage steaks were the hit of the meal.

The next year I made my Cauliflower White Bean Meuniere (recipe below-picture above). Again, we amazed with a vegetable. Who’d have thought the bane of my childhood eating existence would become the dishes that I’m now remembered for.  It certainly is amazing how we’ve grown.

Enjoy the recipe and start making our vegetable friends your star.

Roasted Cauliflower & Cannellini Bean Meuniere


We all get stuck with copious amounts of leftovers of our delicious Thanksgiving feasts. It may be your meal with your family or the feast you provided to your customers, but the uncertainty of what and how much people will consume during the holiday leaves our refrigerators packed full of leftovers. Moving through that product isn’t very easy, as people tend to shy away from those same foods they’ve gorged themselves on for the holiday. Here are a couple of ideas to help you move through some of the extra deliciousness:

Black Bean Turkey Chili

This is a great way to use up some of that leftover turkey and transition the bird into a different flavor profile.

2 Tablespoon Olive Oil
4 Cup Drained and Rinsed Furmanos Black Beans
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
1 teaspoon Dry Oregano
2 teaspoon Chili Powder
2 teaspoon Ground Cumin
2 Tablespoon Furmanos Tomato Paste
1 Cup Spicy (or Mild if you prefer) Prepared Salsa
2 Cup Furmano’s Diced Tomatoes
1 bottle 12 oz. Seasonal Winter Ale
2 cup Turkey Broth (or Gravy... or even left over gravy)
2 Cup Leftover Thanksgiving Turkey, chopped

Sauté Black Beans in the Olive Oil for 3 minutes. Add Onion Powder, Garlic Powder, Oregano, Chili Powder, and Cumin. Sauté for 2 more minutes and add Tomato Paste. Mix until well incorporated. Add Salsa and sauté for 2 minutes, then add remaining ingredients and heat to 165 degrees.


Thanksgiving Shepard’s Pie

All the extras from your Thanksgiving meal plus ground beef, frozen peas, frozen corn, and goat’s cheese.

Ingredients for meat layer:

1 teaspoon Olive Oil
1 pound Ground Beef
1 pound Leftover Thanksgiving Ham, diced
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
½ teaspoon Crushed Red Pepper Flakes
½ Cup Furmano’s Chunky Crushed Tomatoes
½ cup Ham Gravy (thickened ham cooking liquid) or leftover Turkey Gravy
1 cup Frozen Peas
1 cup Frozen Corn
As Needed Leftover Thanksgiving Stuffing
As Needed Leftover Mashed Potatoes
As Needed Crumbled Goat Cheese

Preheat oven to 400 degrees. Slice Stuffing into ½” thick slices, and roast for 10 minutes to crisp the edges.  Slice enough stuffing to coat the bottom of the vessel you are cooking your shepherd’s pie. In a pan over medium high heat, add Olive Oil. Next add Ground Beef and Brown.  Before Beef is completely cooked, add Ham, Onion Powder, Garlic Powder, and Crushed Red Pepper Flakes.  Cook for 3 minutes. Add Gravy, Chunky Crushed Tomatoes, Peas, and Corn.  Mix to incorporate. Layer bottom of cooking vessel with Stuffing slices.  Top with Ground Beef Mixture then crumble Goat Cheese over top.  Finally top all with the Mashed Potatoes. Place in oven and roast until potatoes begin to brown and dish reaches an internal temperature of 165 degrees or for approximatley 30 minutes.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

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