Summer brings many to the Hamptons in search of surf, sand and of course its stellar food. Watch my visit on Food Talk where I share my roots, career and what local is all about; as I have for 23 years on PBS. click to watch earlier broadcast online here.
Portuguese Clams, prepared on Food Talk
Congrats Steve on the anniversary of your second season of Food Talk!
chef George Hirsch, Talk Show host Steve Haweeli
Really, I don’t mean to play favorites and cause any bad feelings among my herb seasonings, but we all get into a rut sometimes. Don't we? I know I am one of the world's greatest promoters of basil. I’ve even been advised at times by my director to ease up on my passion for basil. So, you can say I’m turning over a new leaf. My fresh herbs this season are now planted and I’ve included a new family member to the group. Yes, there still is basil, but I've added lemon verbena to the group.
Native to Argentina, Chile and Peru where it grows wiild on roadsides; Aloysia Citriodora aka, Lemon Verbena leaves are ideal to use for a lemony flavor addition to grilled fish, poultry dishes, marinades, and beverages. I’ve even used this very aromatic herb in place of lemon zest for desserts, such as my Lemon Squares. Thirsty? Try adding lemon verbena to iced tea in addition to mint. Also, when added to herbal tea it provides a fresh from the garden taste to your warm beverage.
The aroma is intoxicating. It was love at first whiff, when we met at the nursery!
To all Moms, have a very happy Mother's Day weekend. May someone in your family treat you to breakfast in bed.
Best to you, George
as seen on George Hirsch Lifestyle
A frittata is like a quiche, but it doesn't have a crust. Mix in some chopped prosciutto, shredded cheese, or precooked seafood or chicken, and it becomes a tasty brunch dish, appetizer or starter. or, add fresh herbs for a veggie morning start.
Fresh Herb Frittata
Makes six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 Tablespoon olive oil
10 eggs, well beaten
2 Tablespoons water, optional
1/4 cup pancetta
4-6 each baby Yukon potatoes
1 shallot or 1 Tablespoon sweet onion
1 green onion
1 Tablespoon fresh basil, chopped
1/2 cup fresh mozzarella, sliced into small pieces
1/4 teaspoon hot sauce
fresh ground black pepper
Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees.
Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper.
Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender.
Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion.
Cover or place pan in oven for additional 1-2 minutes or until firm yet moist.
Top with fresh basil. Serve warm or room temperature.
Lá Fhéile Pádraig That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of next week's holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!
Pionta Guinness, le do thoil. Sláinte!
Lamb Shanks with Mousseline Potatoes as seen on George Hirsch Lifestyle
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, fresh or frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
Preheat large saucepan. Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.
Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer.
The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.
Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy Mousseline Potatoes.
Need to take the chill out? Homemade hot chocolate is everyone's favorite, even us big kids. This is my spin on hot chocolate and has put smiles on many faces. Enjoy!
Hot Chocolate Caramel
Hot Chocolate Caramel
Makes 6 servings | www.chefgeorgehirsch.com
1/3 cup pure cane granulated sugar
1/3 cup unsweetened good cocoa powder
1/3 cup water
8 caramel candies
6 cups milk (whole milk for best results)
mini marshmallows or whip cream
1 ounce brandy (optional)
In a large saucepan combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies and stir until melted. Stir in milk. Heat through. Top with brandy. Pour into mug, top with mini marshmallows or whipped cream.
