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Monday
08Feb2010

Laissez les bons temps rouler

DateMonday, February 8, 2010

Fact: Louisianians possess joie de vivre. They can find a reason to celebrate life any time of the year. Each visit to the state split by the Mississippi; either for pleasure or filming, has always brought me home with fine memories and new friendships - good times. The New Orleans Saints Super Bowl victory is proof that their non-quitting-spirit, armed with loyal Saint's fans, earned the city and entire state every bit of glory found in the symbols of their colors. Which BTW are; purple for justice, green for faith, and gold for power.

With Fat Tuesday celebrated next week and today’s added Mardi Gras - New Orleans Saints parade, It only seems fitting to brush up on their rich food culture in Louisiana, and the traditions around Mardi Gras. Laissez les bons temps rouler! Translation; let the good times roll!

Mardi Gras Review

Mardi Gras began on January 6th, but it’s really this weekend that the Krewes really start to build up their parading steam right up to Fat Tuesday on February 16th. Get out your beads and join the celebration.

To check parade schedules.

Mardi Gras: Did You Know That?

Fat Tuesday is the English translation of the French words Mardi Gras. As the rite of Spring, Fat Tuesday festivities commence before the change of seasons. The original purpose of the big celebration was to pray to the Gods for good weather and good crops. In Louisiana, the first Mardi Gras was celebrated in 1589, when the French explorers Bienville and Iberville landed at the mouth of the Mississippi river in New Orleans. The next day was Ash Wednesday, the beginning of the Lenten season. The tradition back home in France/ Europe in those days, was to have a major feast prior to the 40 days of fasting in Lent. The day called Mardi Gras or Fat Tuesday, was the opportunity to eat and drink all day long prior to repenting for a long, long, forty days. 

Mardi Gras Colors & Throws

Rex (latin for king) selected the official Mardi Gras colors in 1872. The 1892 Rex Parade theme Symbolism of Colors gave meaning to the colors: purple represents justice; green-faith, and gold-power. The throwing of trinkets to the crowds was started in the early 1870s by the Twelfth Night Revelers, and is a time-honored expectation for young and old alike. 

In 1884 Rex started using medallions instead of trinkets. These medallions are represented today by doubloons. These doubloons are aluminum and anodized in many different colors. They depict the parade theme on one side and the Krewe's emblem on the other. 

So friends, let's top off the fete, with my Jambalaya recipe.

by AuthorGeorge Hirsch Comments Off | | in
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Sunday
07Feb2010

Return to Summer

DateSunday, February 7, 2010

With record snow this weekend in most of the Atlantic East coast and temperatures pushing the envelope for the whitest, coldest winter in decades, I began my day dreaming of summer 2010 by my East End beaches. 

When I fell into my mid-summer day dream, I pictured myself stopping at Pikes Farm Stand in Sagaponack to pick up their prize vine ripened tomatoes and candy-like white corn on the cob. To serve the tomatoes, I simply slice and drizzle olive oil upon a crusty ciabatta bread topped with freshly ground pepper and a gently torn fresh basil leaf, from my garden. I munch on this snack paired with a crisp cool glass of sauviginon blanc while waiting for my corn to grill to perfection. The corn was picked just one hour before cooking; so with corn that fresh, I like it au natural - no or butter needed.

Rude awakening. It's the beginning of February. But I have something up my sleeve that's very fitting and will put a summer smile on your face and mine. Here's the how-to for cooking up a good pot of Spicy Corn Chowder.

image, Moza

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Thursday
04Feb2010

The World's Gone Nuts

DateThursday, February 4, 2010

Origin, Italy. Main ingredient, hazelnut; hence the nickname hazelnut cream and not chocolate cream. You may be fooled thinking this tastes like more like chocolate, but there is actually less than 10 percent cocoa in the recipe. 

Nutella spread in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero Group; today also the makers of the popular Tic-Tac mints. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply. 

A fun little fact: Initially, the most popular glass containers were quite small, the size of a standard water glass; so they could be used as normal table glasses once the product had been consumed. Gotta love it, the Italians are so resourceful.

Nutella is a treat for people of all ages with serious fans around the globe. I like mine simply on a cornetti or croissant. How about you? For some inspiring Nutella recipe ideas. 

BTW- today is World Nutella Day.

images; Ferrero Group, flickr/dennisandluba

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Wednesday
03Feb2010

Gumbo vs. Pork

DateWednesday, February 3, 2010

This weekend’s Super Bowl brings on yet another reason to party or entertain. Although, there may not be as much hype this year on GameDay, I feel a certain personal attachment to both cities. I have good friends in both team cities representing New Orleans and Indianapolis.

New Orleans' great city screams rich food culture with its strong Cajun, French and Spanish roots. But, on the surface you may scratch your head thinking - does Indianapolis bring to mind any signature dishes as sexy as gumbo and jambalaya? Well yes. For Indiana, think German influence in the heartland and with substantial hearty foods beyond Orville Redenbacher. (Yes, Orville started his company in Indiana, the state of corn.) Vision foods more like bratwurst, bockwurst, German wieners with sauerkraut, red cabbage and choice spicy German mustards. Maybe even the prized Indiana pork with Kassler Rippchen, a smoked pork loin dish. 

You can mix a menu with dishes from the “Crescent City” and from the “Hoosier State”. Flip a coin and pick my gumbo recipe, or BBQ pork sandwich, or both. Either way, they’re both delicious winners!

by AuthorGeorge Hirsch Comments Off | | in
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Tuesday
02Feb2010

Staff of Life

DateTuesday, February 2, 2010

Four simple ingredients provide the staff of life; water, flour, salt, a rising agent. I believe good bread is a serious and important subject and anyone who knows their craft deserves the spotlight. I have great appreciation and respect for those who do it right. 

Lucky for me, locally, I have a top master bread baker at Blue Duck Bakery Cafe, in Southampton, NY. Their artisan breads are made in the old world tradition of European bakers. Simply, well done.

“The technique and observation of sensitivity of the artisan baker produce distinctive and personalized loaves of bread. Artisan bread may differ from day to day and loaf to loaf with variations in shaper, color and texture due to human touch and the breads’ organic nature. Each loaf is formed by hand, assessed by the eye and subject to the baker’s judgment at every step”, Keith Kouris, master baker, The Blue Duck Bakery Cafe.

My passionate beginnings as a chef were rooted in bread baking, taught by master bakers. You had to learn respect of the ‘basic four’ ingredients and how they react, based on a variety of circumstances; like weather and the 'living product's' own conditions, due to bread’s organic nature.

It used to be that to experience the taste of a European Bakery you had to travel across the pond. That is no longer true. You can receive a fire oven baked loaf from Poilâne, Paris via mail. Yes, it can be done. Poilâne ships loaves daily; like the Breadclub 5 Loaf Pack, so you can let your family and friends in on the good dough.

Poilane, Paris

The Poilâne Story: In 1932, a young baker from Normandy came to Paris to open his first shop. The bakery was located in the artsy Saint- Germain des Prés district. Large round off-white crumb sourdough loaves (below) are a traditional French bread. Pierre Poilâne saw a dual advantage to his four pound loaves: they kept longer and could be cut into large slices. Pierre's son Lionel carried the passion for bread and what he called "retro-innovation". The old tradition continues today as this thriving family business has expanded beyond Paris - now in London; with grand daughter carrying on in grand-father's and father's floured footsteps.

The Poilâne Loaf: The signature loaf is made of 4 ingredients: sourdough, flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as it is cooked in a wood-burning oven. It carries the signature mark P for Poilâne. Each loaf weighs about 4lbs or 1.9kg (weight may vary as each loaf is handcrafted). Well suited with meats, soft cheeses as well as foie gras or salmon. The size of the slices makes it a good bread for sandwiches.


Poilane Bread

Friends, I would love to finish this post with a recipe replicating the bread from the image above. But honestly it can't be done. The magic in that wood-fired brick oven just can't be duplicated in your home kitchen range. Yes, baking bread at home can be done. I just can't bring myself to selling you on the idea that it is going to look or taste remotely like that. Today, I am encouraging you to support your local bakery or market and buy a good loaf.

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Monday
01Feb2010

Punxsutawney Cakes

DateMonday, February 1, 2010

Happy Groundhog Day. Those of you that know me, know it's my favorite holiday tradition of the year. I love the excitement of the anticipated sign of spring from the Seer of Seers, Punxsutawney Phil on February 2nd each year. Who would believe the little weather predicting rodent would be 75-90 percent accurate. How about that! I'd say that's more predictable than any certified meteorologist.

However, I really feel Groundhog Day took on an all new meaning years back after watching Bill Murray in Groundhog Day, the movie. Imagine being able to eat all the pancakes and donuts you like and repeat it again the next day, and the next?     

So in honor of Punxsutawney Phil and Bill Murray here's my Punxsutawney Pancakes Recipe. Hearing the alarm clock at 6AM on Groundhog Day just isn't the same without a tall stack of pancakes and carafe of good coffee to wake up to.

Punxsutawney Pancakes Recipe

Happy Groundhog Day to you all.

View Original Groundhog Day Movie Trailer on TCM.

by AuthorGeorge Hirsch Comments Off | | in
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Sunday
31Jan2010

Don't Cry For Me Sardo

DateSunday, January 31, 2010

Having a good stock of cheese in my fridge is one of those things that's very important to me. It goes hand in hand with having good bread and wine at the ready. Today - I have a good cheese find for you, I found it at my local Citarella Market and it's of Argentine origin, called Sardo. Sardo is similar to the familiar Pecorino Romano, but milder, a bit salty and made from cow's milk rather than sheep's milk. It is wonderful to see cheeses imported from Argentina gaining in popularity; I have been a long time fan of Argentine wines such as Malbec. 

Sardo is delicious grated on pastas or risotto. To get you inspired for a quick weekday dinner, with or without the Malbec - enjoy my recipe.

Eggplant And Rigatoni 
Makes 4 servings

From George Hirsch Living it UP! TV series
chefgeorgehirsch.com

1 pound rigatoni pasta, cooked
1/4 cup olive oil
2 cups eggplant, peeled and chopped
1/2 cup onion, chopped
8 cloves garlic, chopped
6 plum tomatoes, deseeded and chopped
1 red bell pepper, chopped
1/4 cup pitted calamata olives, chopped
1/2 cup white whine
1 cup chicken broth
1 teaspoon each: dried basil, oregano, thyme, hot pepper flakes
2 Tablespoons pine nuts, toasted in a sauté pan or oven
2 Tablespoons fresh basil
Parmesan or Sardo cheese to taste and fresh black pepper

Preheat a large nonstick saucepan.  

Add half the olive oil; then eggplant, onion, garlic, tomatoes, and bell pepper. Cook 5-10 minutes or until light brown.  

Add the wine, chicken broth, olives, dried basil, oregano, thyme and hot sauce. Cook for 10 to 12 minutes; mix in the cooked rigatoni. Top with remaining olive oil.

Top with fresh basil, toasted pine nuts and grated cheese.

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Thursday
28Jan2010

Better, One Quart at a Time

DateThursday, January 28, 2010

There's something good to be said for putting on your robe (a long one please) and stepping outside your front door in the morning to fetch a fresh glass bottle of milk. And the convenience of fresh yogurt, sour cream, and farm eggs, would be extra good. I admit, the convenience would be very, very nice, but I am more excited about the quality of the product that would be delivered. Here, fresh means better.


I live out in farm country and yet the dairy farmers of yore are-no-more. There is definitely a want for these types of quality products. A good indication is the surging sustainable movement and more farm cooperatives gaining notoriety. Locally, boutique farm products are becoming more widely available. But, I am still hoping for the milkman to come back to town.

I stumbled upon Hornstra's Dairy Farm, a family owned operation suppling Grade A quality milk, and dairy products to South Shore Massachusetts, and They DELIVER! The operation is done old-school; with Vat Pasteurization and glass bottles; ensuring every product is the freshest and purest available.

Doing things the old-fashioned way means that their herd is not injected with synthetic hormones. 100% of Hornstra Farms' milk comes from their own cows, and is free of synthetic growth hormones. Just call them happy and healthy cows. Vat pasteurization method means they heat their milk to 145° F for 30 minutes. This gives the milk the smooth sweet taste of yesteryear. 

FYI, pasteurization involves heating milk to kill bacteria. Nearly all milk sold in industrialized countries is pasteurized. Most milk is pasteurized using the Flash Pasteurization Method, which is accomplished by heating the milk to 161° F for 15 seconds and then quickly cooling it.

Now wouldn’t a glass of Hornstra's Farm milk delivered go well with a Banana Muffin? Wherever you live, I hope you have a Hornstra's close by. I'm thinking of buying a house in MA., just for the milk, delivered in a glass bottle.

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Wednesday
27Jan2010

Short Ribs Far East Style

DateWednesday, January 27, 2010

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the date is Feburary 1 and it's still a bit too chilly outdoors? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings 
As seen on George Hirsch Living it UP! TV series 
chefgeorgehirsch.com 

4 pounds beef short ribs, bone in 
1/4 cup flour, for coating beef short ribs 
2 Tablespoons olive oil 
4 cloves garlic, sliced thin 
1 Tablespoon fresh ginger, peeled and chopped 
1 leek, whites only cut into one inch pieces 
2 teaspoons sesame oil 
2 teaspoons sherry 
2 teaspoons soy sauce 
juice of one orange 
1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.

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Tuesday
26Jan2010

Top Of The Muffin To You

DateTuesday, January 26, 2010

Who doesn’t like a good muffin? Afterall, once the recipe is mixed, it bakes in minutes and is ready-to-serve. Or, pack them up for an easy take along snack or mid-day treat.

WARNING: You may need to pack extra if taking muffins to the office. After all, sharing is just a nice thing to do!

Tips: Using very ripe bananas (black) is the key to success with a banana muffin recipe. Save up ripe bananas and freeze in a plastic bag until you have enough to make a full recipe.
For a "lower fat" muffin replace the butter in-part or all with applesauce. 

Banana Nut Muffins

recipe adapted from George Hirsch Living it UP! cookbook 

makes 10-12 muffins

For the Crumb Topping:

1/3 cup light brown sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
2 Tablespoons nuts, chopped
1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the Muffin Mix:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups, about 3-4 large very ripe bananas, mashed
1/2 cup pure cane granulated sugar
3 Tablespoons honey
1 egg, beaten
1 teaspoon cinnamon
1/4 cup walnuts or pecans, chopped into 1/4 inch pieces
1 teaspoon vanilla
1/2 teaspoon grated orange zest
1/2 cup sweet butter, melted; or replace with part/ all applesauce

Lightly grease 10 muffin cups, or line with muffin papers.

Preheat oven to 375 degrees. 

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, nuts, and melted butter. Fold in banana mixture by hand with a spatula into the flour mixture until just moistened. 

Place batter into muffin cups filling each cup to three quarters full. Divide the crumb topping evenly over the top of muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into center of a muffin; done when toothpick comes out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.

image, wickedfood

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Monday
25Jan2010

Get Your Haggis On

DateMonday, January 25, 2010

For 21 years, an estimated 6 million Americans of Scottish descent have had to celebrate Burns Night (I'll get to Burns in a moment) without an authentic haggis. Haggis was banned by US authorities in 1989 because they feared its main ingredient - minced sheep offal - could prove lethal, according to The Guardian. Update, good news for Scottish Americans, the haggis ban has been lifted. So now, get your haggis on.

Each year during the week of January 25th, Burns fans gather for suppers to celebrate the birth of Scottish bard Robert Burns, who was born Jan. 25, 1759. At what are referred to as Burns Suppers, like the one at St. Andrews, there are poetry readings, kilt wearing and Scotch whisky drinking. And of course, main course haggis consumption. 

painting of Robert BurnsRobert Burns (1759-1796) was a Scottish poet and a lyricist. He is widely regarded as the national poet of Scotland, and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a "light" Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these pieces, his political or civil commentary is often at its most blunt. Also, Burns most notably penned the poem/song Auld Lang Syne. To create your own Burns Supper. 

Visit Macsween of Edinburgh

Have fork in hand? Well- not so fast. You should know that haggis is a dish containing sheep’s stomach stuffed with ‘pluck’ (heart liver and lungs) chopped with onion, oatmeal, suet or fat, salt and just the perfect seasoning blend of secret seasonings that Colonel Sanders might envy, simmered in broth or water for 3-4 hours like a chitterling, savoury pudding or blood sausage.

Haggis is traditionally served with mashed rutabaga and potatoes and during a Burns Supper with glasses of Scotch whiskey. According to the Larousse Gastronomique, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".

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Sunday
24Jan2010

Down in the Galley

DateSunday, January 24, 2010

Everyone has an idea of what is the perfect vacation. But just getting to your vacation destination involves a lot of steps. The packing, planning, driving, flying, driving and unpacking, can be an exhausting ordeal and we have only arrived at one destination. To get to our next destination we must repeat the same steps all over again.

Corp. Exec Chef Alfredo Marzi and George Hirsch

Solution. Cruising offers so many options for rest, relaxation and pampering. And let’s not forget an endless amount of dining options, all within walking distance. From room service, buffets, formal nights and wine tasting programs; there are more possible dining options than you will ever fit into any vacation. It’s OK having all those dining options because the gym is only a short walk to burn off the filet mignon and chocolate soufflé you ate right after the cheeseburger and fries.

So just how does all that food actually get on your plate? Come with me on a behind the scenes tour of the Princess's Cruises ship's galley with Corp. Exec Chef Alfredo Marzi and see just how. I was amazed and I know you will be too.

TV Segment: © Hirsch Productions, George Hirsch Living It UP! TV series

George Hirsch Lifestyle TV Segment: Princess Cruises

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Thursday
21Jan2010

At the Waldorf

DateThursday, January 21, 2010

Recently I had the pleasure of a brunch invite to say goodbye to my dear friends that will be away for a couple months. Yes, there was prosecco to toast their speedy return. To my delight Tony had made Eggs Benedict and Eggs Florentine. One of each please! But it was one of the sides that brought me right back to my humble days of early chef-dom - a very classical and very good Waldorf Salad.

Waldorf-Astoria Hotel c1899

A bit behind the salad history: Oscar Tschirky, who was maître d’hôtel at the Waldorf Hotel in NYC is credited with creating this recipe in the 1890’s, as well as many other recipes. Veal Oscar anyone? I'll save that for another post.

Make this refreshing apple dish and check off one of your power foods. The Waldorf Salad is simply apples, celery and mayonnaise served on a lettuce leaf. But, that’s where it all begins. Walnuts became a common addition years later, as did grapes, other dried fruit such raisins, apricots and sultana. My friend Tony even opted to add the fore mentioned and cut the mayo with good Greek yogurt; which is very refreshing and lighter than all mayo or a combo mayo & unsweetened whipped cream. 

Things have changed since the 1890s, so go ahead and put your own spin on the Waldorf, Oscar won’t mind. Use culinary license, prepare it with apples and toasted nuts; cut the mayo, even sub with today’s olive oil mayo, which I prefer. Hey, serve some grilled chicken or shrimp on the side and you are talking a healthy main dish. 

Have a great weekend all - see you back here on Monday!

image credit, Library of Congress, Washington, D.C
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Wednesday
20Jan2010

Wild Thymes

DateWednesday, January 20, 2010

Unlike a family member of mine, (whose name I shall not mention) I rarely buy premade sauces, dips, or marinades. But when I do, it has to be the best. Define best - You say? First, I am very attracted to any mom-n-pop crafted goods that have been created out of love and respect for food and the ingredients in their product. 

A good sauce or dressing can make a dish. There are many mediocre products on the market, so when I taste a good one, I like highlighting it.

Wild Thymes Farm products had me at hello. I was asked sometime back to guest on the Today Show, with a complete meal made out of premade sauces. At first, I was a little reluctant because if you read most the labels, well- where's the food? But, to my delight, with the first taste of Wild’s Chili Ginger Honey Marinade I was sold.

Check out the ingredient list on the label yourself: Sugar, apple cider vinegar, ginger, whole oranges, red bell peppers, lime juice, garlic honey, whole lemons, red chili peppers, spices, sea salt.

Besides the products being great, so is the Wild Thymes story. Ladies, keep doing what you are doing - you are rock stars of the Hudson Valley.


 

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