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Monday
Sep152014

warm Apple Pear Tartelette

Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!

warm Apple Pear Tartlette from George Hirsch

George Hirsch’s Apple Pear Tartelette

Makes six servings

from George Hirsch Lifestyle TV series | chefgeorgehirsch.com

1/4 cup unsalted sweet butter

1 Tablespoon all-purpose flour

2 Tablespoons water
 + 2 Tablespoons white pure cane sugar

2 Tablespoons brown sugar

1 teaspoon vanilla

2 medium size Granny Smith apples; peeled, cored and sliced + 
2 medium size gala or a sweeter apple; peeled, cored and sliced 
+ 2 Bartlett pears, peeled, cored and sliced

¼ teaspoon cinnamon 

pinch ground nutmeg 

1 store bought frozen puff pastry shells, baked  

Preheat sauté pan to medium temperature. 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.

Optional: 
Add 2 Tablespoons cranberries or toasted walnuts to apple filling.

In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.  

Sunday
Sep142014

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.

Oven Fried Garlic Chicken, from George Hirsch Lifestyle TV series

Who doesn’t like Fried Chicken? But frying chicken in the traditional manner can make for health concerns and take a long time to prepare it correctly. Solution, my Oven Fried Garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic. When prepared ahead, tastes even better the next day! That's if you have any left. 

from George Hirsch Lifestyle TV episode Country Made

George’s Oven Fried Garlic Chicken

Makes 8-10 pieces

From George Hirsch Lifestyle TV series | chefgeorgehirsch.com

1 whole chicken cut into 8 - 10 pieces, or pre cut from 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 chicken. Cover and refrigerate for at least 30 minutes or overnight. 

Preheat oven to 425 degrees F.

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

Place two pieces of chicken in the bag of flour at a time, close tightly and shake bag coating 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 chicken is not over crowed in roasting pan. See Tips. 

Place chicken in oven at 425 degrees F. for 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 size of chicken pieces. 

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

Tips: 

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

- Do not overcrowd chicken in pan, allow for air circulation.

- The oven baked chicken fries in its 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 white and dark meat that has a higher fat content.

- Trust the cooking times. Try not to open the oven door to peak at chicken while cooking. It will still be there. Each time you open the oven door the temperature drops in the oven causing chicken to steam. 

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

Sunday
Sep072014

as seen on George Hirsch Lifestyle Mousseline Potatoes

Enjoy a lighter version of mashed potatoes by cooking with a flavorful addition of chicken broth and olive oil. By cutting out much of the heaviness of the dairy and adding chicken broth makes this do ahead recipe ideal for week night suppers and equally as good for weekend entertaining.

from George Hirsch Lifestyle TV series Mousseline Potatoes

Mousseline Potatoes

from George Hirsch Lifestyle TV series | chefgeorgehirsch.com

makes 6 servings

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

George Hirsch Lifestyle TV episode Love of Cheese

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 chicken broth and simmer for 5 minutes to infuse garlic flavor into broth. Optional, strain off garlic.

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

Pre heat a broiler or oven to 450 degrees F.

Grease an oven proof 9 x 9 casserole pan 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, baked for 20-25 minutes or until hot and golden on top. 

George Hirsch Lifestyle TV series Mousseline Potatoes

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 a oven proof casserole or ramekin. Top with the prepared potatoes for a British style shepard’s or cottage pie.