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  • Favorite Firm Recipes

    Twice a year, our Galfand Berger family joins together for a potluck luncheon to celebrate the arrival of Spring and the bounty of Fall.   Each person brings in a dish to share.  Several members of our Galfand Berger family are known for favorite dishes that we devour!  We thought we would share two of them with you.  In future issues of In Brief, we will share some others:

    Marisol Cruz joined our firm nearly 25 years ago.  Fresh out of high school, Marisol worked in our mail department, became a receptionist, a file clerk, file room manager and was recently promoted to Assistant Director of Administration.  At each firm celebration, we all look forward to Marisol’s Arroz con Gandules (Rice & Piógena Peas)!    We hope you enjoy:

    Serves 4-6

    Prep time: 25 mins.

    Total time: 1 hour


    • 14 oz. of frozen Goza gandules (pigeon peas) – rinsed in cold water
    • 3 cups of Goza medium white rice – rinsed in cold water
    • 2 ladle spoons of Achiote oil (Annatto oil)
    • 8 oz. of Salchichón (Spanish summer sausage), cubed
    • 1 ladle of sofrito (finely puree of green and red bell peppers, sweet peppers, cilantro, onions, garlic, tomatoes)
    • 4 oz. of Goya tomato sauce
    • ¼ cup Goya Manzanillas Olives Stuffed with Minced Pimientos
    • 1 tbsp. of Adobo (blend of crushed garlic powder, onion powder, salt, black pepper, and dry oregano)
    • 3 tsp. finely chopped fresh cilantro


    1. In a 6 quart Caldero pot, add the cubed Salchichón and simmer over moderate heat for about 5 minutes while stirring. Set aside.
    2. Add the Achiote oil, sofrito, tomato sauce and the adobo to the Caldero pot and simmer for another 5 minutes while continually stirring.
    3. Turn up the heat to moderate high and add 2 cups of water and add the Gandules. Simmer for 5 minutes while stirring.
    4. Add the rice, Salchichón and Manzanillas Olives and stir all ingredients completely.
    5. Add enough cold water to the pot of rice (just skimming the top of the rice). Once the water starts to boil, reduce the heat to low and cook covered for 15 minutes.
    6. Stir the rice every 15 minutes and continue to cook until done (about 1 hr.).
    7. Once cooked, sprinkle fresh chopped cilantro on top of rice.

    Cheryle Ricchini joined Galfand Berger in 2004 as a legal secretary in our personal injury department.  She works hard helping two busy attorneys keep atop their heavy caseloads. But when it’s time for a holiday luncheon, Cheryl still makes time to prepare her Country Styled Scalloped Corn, a perfect holiday side-dish:

    • ½ c Butter Melted
    • 2 Eggs Beaten
    • 16oz Can Whole Corn (Drained)
    • 16oz Can Cream Style Corn
    • 8oz Sour Cream
    • 1 Box Jiffy Corn Muffin Mix

    Melt butter and beat eggs then combine all ingredients, adding muffin mix last.  Stir until combined.
    Pour into greased 7×11 dish.

    Bake 35-40 minutes at 375 degrees until lightly browned.

    Can be prepared ahead; refrigerate until time to cook.