Holiday Breakfast: Popovers & Scrambled Eggs

Tune-in CreateTV Marathon GHL Dec 30th Sat 10:30AM / 10:30PM + Sun Dec 31st 4:30PM

Wishing you all a very happy + safe holiday! 

Merry Christmas, George

It is said the American style popover originated in Portland Oregon derived from the Yorkshire Pudding origins of Yorkshire county in Northern England. Whether true or not the principle of a good Yorkshire Pudding or Popover derives from using a crepe-like batter dough. To make a popover, change the beef fat drippings (from the roast) to butter- for a more updated flavorful batter. Whatever style you prefer to make, just remember don’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

Yorkshire Pudding or Popovers are usually served with roasted meats. A dear friend recently shared with me that he serves popovers with scrambled eggs for breakfast or brunch. Great idea!

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Popovers & Yorkshire Pudding  

Makes 12 popovers

Adapted From Adventures in Grilling Cookbook

by George Hirsch with Marie Bianco

5 Tablespoons butter, melted

2 eggs, beaten 

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon hot sauce

1 cup all-purpose flour

pinch of fresh grated nutmeg and black pepper

Optional: 1 teaspoon fresh chopped thyme, rosemary or chives

Grease and flour a 12 cup muffin or popover pan. Add a teaspoon of melted butter to each cup of a 12-cup muffin pan.

Mix flour, eggs, milk, 1 Tablespoon melted butter, sugar and salt. Beat in the flour a little bit at a time and add herbs if using; mixture should be smooth. Do not over mix the batter or the gluten will overdevelop and the popovers will be tough. Let batter rest for fifteen minutes. 

Preheat oven to 450 degrees.

Place empty/ unfilled muffin pan in hot oven to preheat pan for two minutes or until smoking hot. 

Carefully remove hot muffin pan from oven and fill each cup halfway. Bake for 15-20 minutes, then reduce oven temperature to 350 degrees, and continue baking for 15-20 minutes more, or until popovers are puffed and browned.  

Remove Popovers from pan immediately and serve hot.

Tips:

If serving scrambled eggs with popovers, begin to cook eggs 5 minutes before removing popovers from oven.

Do not open oven to check popovers until they have baked for at least 30 minutes. 

To test for doneness, tap the outside of Popover; it should sound hollow. 

Popovers

 

 

The Feast of Seven Fishes

Tune-in CreateTV Marathon GHL Dec 30th Sat 10:30AM / 10:30PM + Sun Dec 31st 4:30PM

The Feast of Seven Fishes

A popular southern Italian tradition celebrated all over the world is the Feast of the Seven Fishes. In Italy it is called “la cena della vigilia,” or Christmas Eve Dinner, December 24th, observed by abstaining from eating meat on Christmas Eve, enjoying the holiday meal with family, filled with a seafood spread. 

George Hirsch Lifestyle, Feast of the Seven Fishes

WHY SEVEN? Some say the number seven represents the seven sacraments, seven days of creation, or simply the fact that seven signifies perfection in the Bible. This may be speculation, however what is known is that this celebration is something that is very much appreciated and shared by most Italians and lovers of fish.

Fish: You will find virtually any Mediterranean fish prepared from this region. Everything from anchovies to eel. Popular fishes in the feast include calamari, smelts, clams, and shrimp. 

One of my favorite is baccalá, a dried, salted cod. 

Baccala How To: To reconstitute the baccalá, you soak it for two days, changing the water three or four times.

I prepare the baccalá several ways including sauted and with tomatoes, but it's also quite popular to prepare it in the oven with potatoes or even in a salad with potatoes and black olives.

The Seven Fishes is a feast that brings family and friends together to celebrate a very important evening, and the seafood is only the centerpiece of what really takes place..keeping a tradition alive with family and friends. Isn’t that what holidays are really about? Buone feste! 

Seafood Chowder

Fritto Misto

Linguini Calamari Sauce

Baccala and Potato Recipe

Capitone Arrosto & Fritto

Clam Pie Recipe

Mussels in White Wine Sauce

Stuffed Calamari Recipe

Shrimp Risotto Recipe

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Lamb Osso Buco with Mousseline Potatoes as seen on George Hirsch Lifestyle

Osso buco is a traditional Milanese dish made with veal shanks, and is just as good or even better when prepared with lamb. Cooking with a low and slow braise is the key to a good tender lamb shank. And, while the lamb slowly cooks you can improve on the osso buco by preparing my Mousseline Potatoes as a side. Both are warm and comforting! 

George Hirsch's Lamb Osso Buco

Lamb Osso Buco with Mousseline Potatoes

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series

4 whole lamb shanks 

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

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

Pinch of fresh ground black pepper and sea salt

Click For Mousseline Potatoes Recipe

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 fresh ground black pepper and sea salt to taste.

Mousseline Potatoes from George Hirsch Lifestyle TV Series

Serve the cooked lamb shanks with sauce and vegetables on top of hot, steamy mousseline potatoes. 

13 EPISODES on 4 HD-DVD Disk Set
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