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Wednesday
Apr082015

Potato Leek Soup

A simple staple like a potato can make for a very hearty and satisfying soup.


Potato Leek Soup 

Makes eight servings

chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook

1 Tablespoon olive oil

2 Tablespoons butter

1 cup sweet onion, chopped

1 leek, whites only, washed and chopped fine

4 cloves garlic, chopped

1/2 teaspoon fresh grated nutmeg

3 cups Yukon Gold Potatoes, *scrubbed & medium diced

3 cups chicken broth

6 Tablespoons fresh chives, chopped

1/4 cup half and half

1/4 cup cheddar cheese, shredded

Pre heat a medium size soup pot. Add olive oil, butter, onion, leek and garlic. Cook two minutes until onions are translucent.  Add nutmeg, chicken broth and 2 tablespoons of chives.  Bring soup to boil, then lower to simmer cooking for 45 minutes or until potatoes are tender. 

Puree half of soup mixture, leaving remaining chunky bits of potatoes. Ladle soup into bowls, top each serving with a drizzle of cream, cheddar cheese and remaining fresh chives.

*Good to Know: Wash potatoes and leave skins on to preserve the nutrients in the flesh of the potato. A great source of vitamin C, vitamin B6, copper, potassium, and dietary fiber. 

Tip:

Cut up any additions into small or maximum one-half to one inch pieces. Why so small? Simply, so it fits on a soup spoon. 


Monday
Apr062015

Gazpacho as seen on George Hirsch Lifestyle

Chef George supporting Jon Bon Jovi Soul Foundation's Soul Kitchen, "sharing the love"

This time of year is perfect to dream about those farm fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!  

Seps Farm East Marion, NY from George Hirsch Lifesyle I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia Spain; with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar. 

Gazpacho aka Liquid Salad, George Hirsch LifestyleGazpacho aka liquid salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series 

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, fine chop

1/4 cup scallion, fine chop

1/2 cup cucumber; peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper 

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar 

Optional: 1 fresh gherkin cut into four wedges and a spring on dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs ceviche style. 

*In a large bowl mix all the ingredients and chill for two hours before serving. 

My recipe will give your knife skills a work out. Feel free to use a blender. Keep in mind the manual chopping of the vegetables will preserve the flavor. 

*Tip: Be aware, using a food processor or blender actually cooks the veggies with the friction, in turn, changing the natural uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of a good olive oil.  

Order DVD and watch Chef George make Gazpacho in episode Pantry and Just Picked

Friday
Apr032015

Leg of Lamb, Spinach and Mint Sauce

 

My art is a smoke-blackened empire Athenaeus, Greek scholar c.200 A.D.

My travels to Greece have inspired this recipe. Tried and true - this open fire spit recipe is always a crowd pleaser and is one of my most requested dishes off the grill. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. Opa, happy Friday!

Leg of Lamb, Spinach and Mint Sauce Recipe
Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

5-6 pound boneless leg of lamb, split
2 cups fresh spinach, cleaned
8 fresh mint leaves
1 head garlic, peeled
1/2 cup orange juice
1/8 cup balsamic vinegar
1/8 cup red wine vinegar

Place fresh spinach, garlic, and mint leaves in a food processor or blender. 

Blend until leaves are small, add orange juice and vinegars.  Blend one minute or just until all ingredients are well mixed.  Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 2 days, turning lamb twice a day.

Pre heat grill to high, or oven to 375 degrees.  Remove lamb from marinade, dry the surface of the meat with paper towels and grill or roast 30-40 minutes until the entire surface is nicely brown.  Use caution if grilling to cook on an indirect heat to avoid flare ups.  

Place marinade in a large braising pan and bring up to a rapid boil.  When meat is brown add meat to marinade, cover pan, lower temperature of grill to low or oven to 300 degrees and cook for 2 1/2 hours or until lamb is fork tender.   

When meat is cooked remove to a serving platter and allow to rest for thirty minutes prior to carving.  While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized. Drizzle juices over sliced lamb and serve.

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