Sunday Supper + Our Christmas Gathering

Gather ‘round the table with family & friends at our next Sunday Supper as we celebrate the wonder of the Christmas season and the joy of sharing a meal and conversation. For December we take the farm & cheers indoors for our supper. 

Join us to enjoy servings of savory dishes and seasonal entree favorites as featured on PBS’s George Hirsch Lifestyle. Also, just-picked vegetables, farm salads & sides, fresh baked dessert and herbal tea. Craft beer & wine, sold separately.

Christmas Decoration Tree Ornament

Growing up, Sunday was the one day our family set aside all other activities to break bread as one. We are recreating this tradition with our extended community. Guests at our Sunday Supper will enjoy a traditional family dinner, Sep’s Farm fresh picked produce and some of our families’ favorite dishes. - chef g

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

Holiday Breakfast: Popovers & Scrambled Eggs

Join me several times weekly on CreateTV + plus check local PBS listings

Wishing you all a very happy + safe Easter Week! Enjoy, George

It is said the American style popover originated in Portland Oregon derived from the Yorkshire Pudding origins of Yorkshire county in Northern England. Whether true or not the principle of a good Yorkshire Pudding or Popover derives from using a crepe-like batter dough. To make a popover, change the beef fat drippings (from the roast) to butter- for a more updated flavorful batter. Whatever style you prefer to make, just remember don’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

Yorkshire Pudding or Popovers are usually served with roasted meats. A dear friend recently shared with me that he serves popovers with scrambled eggs for breakfast or brunch. Great idea!

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Popovers & Yorkshire Pudding  

Makes 12 popovers

Adapted From Adventures in Grilling Cookbook, by George Hirsch with Marie Bianco

5 Tablespoons butter, melted

2 eggs, beaten 

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon hot sauce

1 cup all-purpose flour

pinch of fresh grated nutmeg and black pepper

Optional: 1 teaspoon fresh chopped thyme, rosemary or chives

Grease and flour a 12 cup muffin or popover pan. Add a teaspoon of melted butter to each cup of a 12-cup muffin pan.

Mix flour, eggs, milk, 1 Tablespoon melted butter, sugar and salt. Beat in the flour a little bit at a time and add herbs if using; mixture should be smooth. Do not over mix the batter or the gluten will overdevelop and the popovers will be tough. Let batter rest for fifteen minutes. 

Preheat oven to 450 degrees.

Place empty/ unfilled muffin pan in hot oven to preheat pan for two minutes or until smoking hot. 

Carefully remove hot muffin pan from oven and fill each cup halfway. Bake for 15-20 minutes, then reduce oven temperature to 350 degrees, and continue baking for 15-20 minutes more, or until popovers are puffed and browned.  

Remove Popovers from pan immediately and serve hot.

Tips:

If serving scrambled eggs with popovers, begin to cook eggs 5 minutes before removing popovers from oven.

Do not open oven to check popovers until they have baked for at least 30 minutes. 

To test for doneness, tap the outside of Popover; it should sound hollow. 

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Gnocchi with Crispy Sausage & Swiss Chard

enjoy GHL six times weekly T,W,TH & F on Create TV

Plus, join me for this weekend Create TV marathon, Super Sandwiches Sat 7AM, 7PM; and (Sat 10PM PST) (Sun 1AM EST) + Sun 1PM EST 

Enjoy this warming dish made with simple, yet quality ingredients to prepare for any occasion

George’s Gnocchi with Crispy Sausage & Swiss Chard

Makes 6 servings

chefgeorgehirsch.com | georgehirschlifestyle

1 Tablespoon Olive Oil

8 ounces Italian Sausage, cooked whole, cooled then sliced thin

4 cups Swiss Chard, Tuscan Kale, or spinach; washed, green leaves roughly chopped

8 cloves caramelized garlic

2 apples, 1 green / 1 red, chopped small

2 fresh sage leaves

1 pound gnocchi

½ cup of water from gnocchi

¼ cup Parmesan cheese or to taste

Fresh ground black pepper 

Pre heat a large sauté pan to medium high heat.

Heat a large pot of water to a boil.

To the sauté pan, add 1 Tablespoon olive oil, sliced sausage and cooked until sausage begins to crisp and brown. Remove sausage and add remaining olive oil, kale, apples and sage. Cover and cook for 5 minutes or until kale and apples soften.

Meanwhile, add gnocchi to the boiling water and simmer for 5-6 minutes. Remove gnocchi with a strainer and add to the kale. Top with crispy sausage and Parmesan cheese.

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a Burns Night out

enjoy GHL six times weekly beginning Tuesday Feb 2nd on Create TV

This week the Scots will again raise their forks to uniquely celebrate a way to wrap up the short days of January's chill. We can learn something here. Celebrate all + enjoy the moment - Spring is right around the corner. 

For more than 25 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.

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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, the main course of haggis consumption. 

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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, maybe 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 during a Burns Supper, might I add with a few 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". Hmm.

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