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George Hirsch - Chef and Lifestyle TV / Radio Host - chefgeorgehirsch.com—official website

GEORGE HIRSCH — Chef + Lifestyle TV / Radio Host
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Lemon Ricotta Pound Cake

George Hirsch June 25, 2024
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A pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The addition of ricotta makes this cake moist, while the lemon gives a hint of freshness.

Wrapped loaves of pound cakes as a special gift.

Wrapped loaves of pound cakes as a special gift.

If you are looking for the BEST pound cake, this is it—full Stop. If you are planning a special cake to gift or happen to be entertaining family or friends, the lemon ricotta pound cake is an outstanding dessert with wide appeal. It is perfect to finish a special dinner or for an afternoon tea. I created this recipe knowing it would be one of those cakes that gets better with age, meaning it tastes even better the day after it is baked.

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Lemon Ricotta Pound Cake

It makes one large loaf or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter and sugar until smooth and light. Fold in ricotta in three parts. Scrape the bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping the sides of the bowl after each addition. Add lemon juice and vanilla. 

Scrape the downsides of the bowl, and mix on low speed for 30 seconds just until the batter is completely mixed. Do not over-mix. Over-mixing will toughen the cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once the pan is filled with batter, tap the pan against a table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

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In baked goods, desserts Tags Create TV recipes, George_Hirsch_Lifestyle Recipes, Lemon Ricotta Pound Cake Recipe, PBS recipes, PublicTV recipes, chefgeorgehirsch, dailyfood, summer pound cake, lemon pound cake, PBS pound cake, Sag Harbor Rum, how to make pound cake, perfect pound cake recipe, best pound cake recipe, pound cake recipe, tv series pound cake, moist pound cake, cake to serve with tea, cake to serve with dinner, cake gift ideas, chef george's pound cake, Lemon Ricotta pound cake recipe, lemon pound cake recipe

Chocolate Pound Cake →

George Hirsch June 19, 2024

This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port, use a good quality rum. 

George_Hirsch_Chocolate_Pound_Cake_Sag_Harbor_Rum.jpg

George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cup boiling hot water

Preheat the oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl, mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

Mix butter until softened at medium-high speed, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low, add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, and cocoa mixture. Add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in the oven for about 50 - 55 minutes or until done. To test doneness, the cake will spring back when touched lightly with the index finger.

Remove the cake from the oven and place it on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on a wire rack.

Slice pound cake, and serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, and 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

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In artisanal, baked goods, confections, desserts, sweets Tags Chocolate Cake Recipe, Chocolate Pound Cake, Create TV recipes, George Hirsch Poundcake, George_Hirsch_Lifestyle Cake, PBS recipes, Pound cake recipe, Rum Flavored Dessert, Sag Harbor Rum, basic cake recipe, easy cake recipe, how to make cake, how to bake cake, popular cake recipes, popular desserts, do ahead dessert, inexpensive dessets
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Dad, King of Kebab

georgehirsch June 14, 2024

My dad was the King of Kebab, not only my best friend but also taught me everything a son needed to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are the inspiration and tribute to a great man, friend, and father. Dad, this kebab is for you. Happy Father's Day!

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer, was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher quality meats was once only reserved for kings and nobility. Thank goodness things have changed. For best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat is not dripped directly over the hot burner or coals, causing a flair-up.  

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King of Kebabs 

Makes 4 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces 

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint. 

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.  

Serving Suggestion: Serve on warm, grilled flatbread with dips. 

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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In appetizers, BBQ & grillng Tags Grill Skewers, Kebab recipe, Grilled kebabs, Brochettes on grill, George_Hirsch_Lifestyle kebabs, PBS Grilled recipes, Create TV recipes, Fathers Day Grilling, Grilled Kebab recipes, grilling Video, how to grill, easy grilling recipes, grill recipes for a crowd, tasty grilling recipes, bbq recipes for fathers day, grilled food idea, grilled recipes to impress, grilling tips

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch May 31, 2024

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian style sweet sloppy Joe sauce, topped with crisp sriracha slaw with farm-fresh veggies and a side of garlic kettle chips. 

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.   

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SLOPPY GIUSEPPE BURGER

Makes 8 quarter-pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw, 

In a 2-quart mixing bowl, combine beef and sausage meat and mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4 inch thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour. 

Sloppy Sauce

George Hirsch Lifestyle  |  chefgeorgehirsch.com

Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces can each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for two additional minutes; do not brown vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers. 

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head shredded white cabbage, 1/2 head shredded red cabbage, 2 grated carrots, 1/4 of a sweet, thinly sliced onion, 2 cloves finely chopped garlic, and 3 chopped green onions. Mix 2 cups mayonnaise, 1/4 cup white vinegar, 1/2 cup sweet chili sauce, 1/4 cup sriracha, 1/2 cup chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving. 

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once. 

Serve on lightly toasted Martin’s Potato Rolls, first peppers, burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side with plenty of napkins. 

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, but it will also help bind the meat. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.

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In BBQ & grillng, artisanal, chefs, chips, events, snacks Tags Chef George Burger, Create TV recipes, GEORGE SLOPPY GIUSEPPE, George_Hirsch_Burger_Bash, George_Hirsch_Lifestyle Recipes, Martins Potato Rolls, PBS recipes, PublicTV recipes, SLOPPY GIUSEPPE BURGER, Sloppy Burger, as_seen_on George_Hirsch_Lifestyle, North Fork Chips, Sidor farms LI, CreateTV burger recipes, Burger Bash Recipes, flavorful burger recipe, how to make perfect burgeres, italian style burge rrecipe, popular family recipes, award winning burger recipe

Whats a Scape? tune-in George Hirsch Lifestyle

George Hirsch May 14, 2024

Just in time for Spring! Hard Neck Garlic, grown in the northeast and featured on GHL from Quail Hill Farm, located on the East End of Long Island, is a green garlic-like scallion. Scapes are slim, bright-green, foot-long shoots with a curled top that new garlic bulbs send up in Spring. Crisp and flavor-packed with an onion garlic-like taste. The scape growing season is very short, so you need to be on the lookout when available in spring. 

George_Hirsch_Lifestyle_Scapes.T.jpeg

So what to do with a garlic scape? Use in the same manner as you would use garlic or green onions. Chop and toss into sautéed vegetables, sauces, and grilled seafood. And, my favorite is chopped and used for making pesto. 

Chef George Hirsch's garlic Scape Pesto
Garlic Scape Pesto GHL102 .png

Garlic Scape Pesto from George Hirsch Lifestyle TV series

Garlic Scape Pesto

makes one cup

chefgeorgehirsch.com | as seen on George Hirsch Lifestyle TV series

1 cup Garlic scapes, washed, dried, and chopped 

1/2 cup packed fresh basil leaves, washed and dried 

2 Tablespoons pine nuts, chopped 

1 ice cube

3 Tablespoon grated parmesan cheese 

3 Tablespoon extra virgin olive oil 

Place garlic, scapes, and pine nuts in a food processor. Puree gently. Add ice cubes and basil and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.  

Use for more than pasta. Scape pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, grilled seafood, and vegetables. 

Tips: 

- Use good quality extra virgin olive oil. 

- Great make-ahead dish for a work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.

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In TV Series, fruit & vegetable, sauces, vegetarian Tags BublicTV recipes, Chef George's Pesto, Create TV recipes, Garlic Scapes, George_Hirsch_Lifestyle_recipes, PBS recipes, Scapes, as seen_on George_Hirsch_Lifestyle, how to make pesto, pesto video recipe, pesto as seen on tv, tv chef pesto, popular pesto recipe, garlic scape pesto, scape sauce, scape garlic sauce, easy sauce recipe
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