as seen on George Hirsch Lifestyle Mousseline Potatoes

Enjoy a lighter version of mashed potatoes by cooking with a flavorful chicken broth and olive oil flavor. Cutting out much of the dairy's heaviness and adding chicken broth makes this do-ahead recipe ideal for weeknight suppers and equally good for weekend entertaining.

For added flavor, after baking in a hot oven, finish potato casserole under a hot broiler for a delightful crunch

Mousseline Potatoes

makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle  

10 large Yukon Gold potatoes, peeled and diced into small pieces

1 cup chicken broth, hot

4 Tablespoons extra virgin olive oil 

6 cloves garlic, chopped fine

3/4 cup cheddar cheese, shredded

4 Tablespoons Parmesan cheese

Black pepper and Sea salt, to taste

¼ cup fresh chives, chopped

Optional: ¼ cup cooked and finely chopped ham or pancetta

Place potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat to a simmer, and cook the potatoes until very tender, about 20 to 25 minutes.

Meanwhile, in a separate small pot, add garlic to the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional: strain off the garlic.

Test the tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return the potatoes to the hot pot, add 2 Tablespoons olive oil and ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons of olive oil. Continue to mash until the desired level of smoothness. Add remaining cheese, chives, black pepper, and sea salt to taste.

If preparing potatoes ahead, cool and refrigerate until ready to use.

Preheat a broiler or oven to 450 degrees F.

Grease an ovenproof 8 x 11 casserole dish with olive oil. Add potatoes and spread out evenly, leaving ridges on top. Top with an additional ¼ cup cheddar cheese, parmesan cheese, and 2 Tablespoons olive oil.

Place under broiler and heat until potatoes are bubbly and golden on top. If the potatoes were made fresh and hot, the time would be approximately 3-5 minutes. If prepared ahead and the potatoes are cold, bake for 20-25 minutes or until hot and golden on top. 

Serving suggestion:

Upgrade potatoes from a savory side dish to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

Grease an ovenproof 8 x 11 casserole dish with olive oil. Add potatoes and spread out evenly, leaving ridges on top. Top with an additional ¼ cup cheddar cheese, parmesan cheese, and 2 Tablespoons olive oil.

Place under broiler and heat until potatoes are bubbly and golden on top. If potatoes were made fresh and hot time will be approximately 3-5 minutes. If prepared ahead and potatoes are cold, bake for 20-25 minutes or until hot and golden on top. 

Serving suggestion:

Upgrade potatoes from a savory side to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British style shepherds or cottage pie. Served alongside my Oven Fried Garlic Chicken.

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Oven Fried Garlic Chicken, as seen on George Hirsch Lifestyle

Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.

Who doesn’t like fried chicken? However, frying chicken in the traditional manner can cause health concerns and take a long time to prepare correctly. The solution is my oven-fried garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic, it tastes even better the next day! That's if you have any left. 

Add a side of Mac and Cheese and wrap up with Double Chocolate Brownies for a perfect homestyle comfort menu.

George’s Oven Fried Garlic Chicken

Makes 8-10 pieces

 chefgeorgehirsch.com | George Hirsch Lifestyle

1 whole chicken cut into 8 - 10 pieces or pre-cut from a butcher

Juice of 1/2 fresh lemon 

2 cups flour, approximate

paper bag or food-safe plastic bag

For The Chicken Rub

1 teaspoon each: dried basil, oregano, thyme, sweet paprika

1/2 Tablespoon garlic powder

Pinch of fresh ground nutmeg

Pinch sea salt and ground black pepper to taste

Combine all seasonings for chicken. 

Add seasoning rub to chicken, coating each piece, then squeeze lemon juice over the chicken. Cover and refrigerate for at least 30 minutes or overnight. 

Preheat oven to 425 degrees F.

Place half of the flour in a bag and add additional flour as needed. 

Place two pieces of chicken in the bag of flour at a time, close tightly, and shake the bag, coating the chicken evenly. Remove flour-coated chicken with tongs and shake off any excess flour. Place flour-coated chicken in a low-sided heavy gauge roasting pan. Repeat until all chicken has been coated with flour. Make sure the chicken is not crowded in a roasting pan. See Tips. 

Place chicken in the oven at 425 degrees F. for the first 15 min or until chicken begins to color (you will smell aroma), then lower oven to 350 degrees F. for 30 - 35 minutes until golden brown or until done. Time depends on the size of the chicken pieces. 

After removing from the oven, let the chicken rest for 5 minutes and serve. 

Tips: 

- For crispy chicken, use a heavy gauge low-sided pan (to prevent the chicken from steaming). 

- Do not overcrowd the chicken in the pan; allow air circulation.

- The oven-baked chicken fries in their own fat. Using just breasts (white meat) does not oven fry as well due to lower fat content; for best results, cook with a mixture of white and dark meat that has a higher fat content.

- Trust the cooking times. Avoid opening the oven door to peek at the chicken while cooking. It will still be there. The temperature drops each time you open the oven door, causing the chicken to steam. 

- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.  

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Universal Symbol Of Life

The egg itself, like a seed, is a symbol of the potential of life. In ancient times, the egg was a symbol of the universe, creation, and, in some cultures, luck, wealth, and health. 

What's equally as good with high tea, sparkling wine, or frosty beer at a tailgate? I have an egg of an idea - the deviled egg. It's one of those hors d'oeuvre platters that spans the occasion ladder from high brow to low brow, which always empties fast because it is so difficult to have just one.

The name deviled implies hot but need not be. It is simply hard-boiled eggs chilled and halved with the yolk whipped into a flavorful filling of a wide variety of flavors such as mayonnaise, sour cream, yogurt, Dijon mustard, etc. You can even spice it up with a touch of cayenne, hot sauce, or wasabi. Use a touch of fresh herbs like dill, cilantro, or chives; it's a nice touch. Make special occasion up-end garnishes such as chopped prosciutto, crisp chopped pancetta, or with a sliver of smoked salmon, sour cream, and caviar.

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Vine Ripen Pizza

FLATBREAD PIZZA When it comes to making any type of pizza, let imagination and the season rule your toppings. I love this Caprese-style pizza in the summer with an abundance of vine-ripe tomatoes. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

Caprese Flatbread Pizza  

Makes four servings |

chefgeorgehirsch.com | George Hirsch Lifestyle

the art of making pizza dough, easy as 1, 2, 3

Mix Dough and place in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

The next day, preheat *oven to 475 degrees F. 

Stretch out the dough to a rectangular shape and cut it into two pieces. Sprinkle a teaspoon of fine-grind cornmeal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of the cornmeal. Brush top lightly with olive oil. 

Bake for 8-10 minutes or until pizza flatbread crusts is fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should be hollow. 

Remove from oven, place two pizza flatbreads on a rack, and allow to cool.

When cool, top with sliced vine oak leaf lettuce, ripened tomatoes, fresh basil, and pesto; sprinkle a small amount of sea salt, fresh ground pepper, and olive oil.

*NOTE: If grilling, pre-heat the grill to high heat. After stretching and right before placing dough on the grill surface, brush heavy with olive oil.

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George's Pizza Dough

Makes enough for 2-3 pizzas

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 teaspoon active dry yeast 

1/4 cup warm water (between 105 and 115 degrees F) 

1 teaspoon sugar 

3 1/2 cups bread flour 

1/4teaspoon salt 

3/4 cup warm water 

1 Tablespoon olive oil 

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes or until tiny bubbles appear on the surface. 

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky. 

The dough is sufficiently kneaded when you can stick two fingers into it, and it springs back without leaving an indentation. 

Caprese Flatbread Pizza

Cut the dough into four pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with 1 Tablespoon of olive oil, cover with plastic wrap, and place in the refrigerator for 3 hours. 

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed

- Mixing with a food processor: process for 40 seconds until smooth; add one additional Tablespoon of flour until all of the flour is combined into the dough.

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Classic Apple Charlotte

COMING FEBRUARY 25th

28 years. That is how long we have been together since you first welcomed me into your home to share my take on cooking and baking. Always with my belief that if I can do it, you can do it! Food and culture have come a long way, only going back to the way it should be. Keep it simple, prepared with love.

This week George Hirsch Lifestyle TV releases on PBS Passport, Feb 25th; you will be able to watch episodes on your schedule any time you choose. Thank you for being part of my culinary journey.

As long as you have fresh apples and sliced bread you can make this elegant dessert. A classical sweet, Apple Charlotte, aka Charlotte de Pommes was created by Chef Marie Antoine Carême, who confectioned and cooked for Chef King George IV in London; also for Talleyrand, the Rothschilds in Paris and at his longtime Pâtisserie de la rue de la Paix. It is said he created the Charlotte during his brief stint in St. Petersburg in honor of his Russian employer Czar Alexander. 

Who would think that a classical French dessert would become a favorite traditional English dessert? It's up there with bread and butter pudding and fool. Recently it received notoriety on the BBC and PBS TV airings of Downton Abby. The Crawley's cook, Mrs. Patmore was not able to fulfill the wish of Lady Crawley's request to serve Apple Charlotte for a very important dinner party. If only Mrs. Patmore had known just how simple this dessert is. Basically, it's a tart that uses day-old sliced bread in place of sliced sponge cake with a homemade apple sauce filling. In fact, it's so simple that every one of my students who prepared this dessert could have served it with pride for Lady Crawley's elegant dinner.

But not to fret if you don't live in a grand manor house or have no culinary degree, try this dessert for a casual weeknight and you will make Chef Marie Carême proud. And yes, I have even prepared this recipe on a grill!   

Classic Apple Charlotte

Makes 8-10 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For the Crust:

About 10-15 slices good firm white bread, remove crusts and cut accordingly:

- Cut approximately 6 slices into triangles, resulting in 12 pieces to fan around the bottom of the cake pan - (use more if using a larger pan)

- Cut enough slices in half and trim the height of bread to the same height of the cake pan, as directed below

- Cut remaining slices to place on top, after filling with apple mixture

8 Tablespoons sweet butter, 1 stick melted

Line the bottom of a nine-inch cake pan or oven-proof mold with 12 bread triangles that have been dipped in melted butter, overlapping them slightly as they are put in place.

Next, line the sides of the cake pan with bread pieces in melted butter as the same length as the height of the cake pan, overlapping them slightly as they are put in place. Continue until the entire inside of the cake pan is covered. Hint: the bread acts like a pastry so it is important to slightly overlap all pieces of bread while assembling the Charlotte. 

For the Filling:

6 apples (3 Granny Smith, 3 Gala or other sweet variety); peeled cored, and chopped small

1/4 cup white wine, or water

1/2 cup sugar

1/4 cup raisins

1 teaspoon lemon zest

1/8 teaspoon cinnamon

pinch, freshly grated nutmeg

Optional: 2 Tablespoons rum

Preheat oven to 375 degrees F. SEE DIRECTIONS BELOW

Melt 1 tablespoon of butter in a saucepan and add chopped apples to the saucepan with the wine, sugar, raisins, lemon zest, cinnamon, and nutmeg. Cook until apples are soft and slightly thickened, stirring constantly. Remove and cool slightly. 

Drain any remaining liquid from the apple mixture into a small saucepan. Over low heat, reduce the remaining liquid from the apple mixture to a syrup-like consistency, flavor with rum, and pour back into the apple mixture. Place apple mixture into the bread-lined cake pan and press cooked apples down lightly with the back of a spatula. For the top, cut pieces of bread to cover Charlotte also dipped in butter. 

Bake on the center rack in a 375 degree F oven for 30 to 40 minutes. Check after twenty-five minutes. If the top of Charlotte starts to brown too much, place a loose piece of foil or parchment paper on top. 

Remove from oven and let the Charlotte cool and set for a few minutes. Place a serving plate over the baked Charlotte and turn it out carefully.

Serve warm or chilled with fresh whipped cream and an optional Apricot Sauce on the side.

Apricot Sauce

Serve on the side | Makes about one pint

1 cup Apricot Marmalade 

1/4 cup sugar

1/2 cup water

2 Tablespoons brandy

1 teaspoon lemon juice

Combine all ingredients. In a small saucepan and bring to a boil. Simmer for 5 minutes while blending all ingredients. 

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