Joe George
Thanksgiving Left Overs
There are always a ton of leftovers after Thanksgiving so what do you do with them? Easy, let Chef Joe George show you how to turn those leftovers into winning meals after the big day.
How to make Gazpacho
Wonder what to do with all those tomatoes you planted this summer? Are your neighbors, co-workers and family telling you to stop bringing them tomatoes. Why not use some of them up and let Chef Joe George show you how to make a great gazpacho....
Simple Rustic Bread Recipe
Makes 1 loaf 1 1/4 cups water3 teaspoons yeast 3 cups unbleached bread flour, divided2 teaspoons kosher salt 1 tablespoon cornmealCombine the water, yeast and ...
Pizza Margherita Recipe
Yield: 2 (12-inch) pizzas 1 recipe rustic bread dough2 tablespoons cornmeal2 teaspoons minced garlic2 large ripe tomatoes, diced (about 2 cups)8 large leaves fresh basil, ...English Muffins Recipe
Yield: 12 muffins 1 cup water, at room temperature1 cup milk, at room temperature1 scant tablespoon active yeast 1 tablespoon granulated sugar2 tablespoons unsalted butter, at ...Plain Bagels Recipe
Yield: 8 bagels 1-1/4 cups warm water1-1/2 teaspoons active dry yeast1 tablespoon malt syrup or honey2 teaspoons salt4 cups high-gluten flour3 tablespoons cornmeal, for dusting Combine ...Plain Pretzels Recipe
Yield: 8 pretzels 1 cups warm water1 package active dry yeast1 tablespoon sugar2 teaspoons salt3-1/4 cups high-gluten flour4 cups water4 teaspoons baking soda4 teaspoons caraway seed4 ...Focaccia Bread Recipe
2 recipes rustic bread dough1 tablespoon cornmeal1/4 cup olive oil 1 tablespoon minced garlic2 tablespoons minced fresh rosemary1/2 cup grated Pecorino Romano cheeseRoll the dough ...Khubz Marqouk - (Thin Middle Eastern Flatbread)
Yield: 3 loaves 1 1/4 cups water 3 teaspoons yeast 3 cups unbleached bread flour, divided 2 teaspoons kosher salt Combine the water, yeast, ...Ezekiel Bread
Yield: 2 loaves 3 cups bread flour, divided 2 cups water 6 teaspoons yeast, divided 1 tablespoon white beans 1 tablespoon red beans 1 tablespoon ...Author info
Joe is a graduate of The Culinary Institute of America and The School for American Chefs at Beringer Vineyards. He has also studied at The New School in New York City, and Le Cordon Bleu in Ottawa and Paris.
He is formerly co-owner of Cafe Cosmos, and has been chef at numerous Buffalo restaurants. He has also worked as culinary educator. Joe is currently kitchen manager of the Lexington Whole Foods Co-operative Market (http://lexington.coop)
In addition to being longtime columnist for Buffalo Spree and Artvoice, Joe has been a regular contributor to other local and national magazines, including Chef Magazine, The National Culinary Review, and cheftalk.com.
His areas of interest are culinary history, bread making, and ethnic foods, particularly those of the Mediterranean region.
Joe is a member of the American Culinary Federation, The International Association of Culinary Professionals, and the Association of Food Journalists. Read more of Joes writings at his blog about urban simplicity at
http://citysimplicity.blogspot.com/