Shrove Tuesday

Join me CreateTV George Hirsch Lifestyle Sat March 9th 7AM/7PM + Sun 10th 12PMest

aka..Pancake Tuesday. Since aprox. the 12th century this celebration marks the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes or the thin pancake, the crepe.

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Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  

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Berry Crepes

Makes four servings

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2 cups mixed berries (blueberries, raspberries, strawberries)

¼ cup raspberry jam

1 cup all-purpose flour

Pinch salt

1 cup milk

2 eggs, lightly beaten

1/2 cup heavy cream

2 Tablespoons butter, melted

2-3 drops vanilla extract

2 egg whites

1 Tablespoon granulated cane sugar

Confectioners’ sugar

1/2 cup Fresh whipped cream

8 Fresh mint leaves

Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps.  Stir in the cream, melted butter, and vanilla.  

Refrigerate for 30 minutes.

Right before making the crepes, beat the egg whites until they form soft peaks.  Gradually add the sugar and continue beating until stiff peaks form.  Gently fold the beaten egg whites in to the flour mixture.

Preheat a 6-inch nonstick skillet & spray with vegetable spray.  When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around.  Cook 1 minute, turn and cook another minute on the other side.  Remove and set aside.  

Continue making crepes with remaining batter.

Spread two teaspoon of raspberry jam in the middle of each crepe, add a few mixed berries.

Roll up and sprinkle with confectioners’ sugar.  

Serve two crepes per serving with a dollop of fresh whipped cream and top off the crepes with the fresh mint leaves.

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White Bean Casserole as seen on George Hirsch Lifestyle

Join me CreateTV George Hirsch Lifestyle Sat March 9th 6AM/6PM + Sun March 10 12PM

This easy to prepare hearty soup makes for a wonderful mid-week dinner or rustic weekend starter. I have even prepared gallons of this warming soup for tailgates. For a creamier soup, puree half.   

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White Bean Casserole

Makes 6 servings

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2 Tablespoons olive oil  

1/2 cup chopped onion

1/2 cup chopped carrot

4 cloves garlic, chopped

2 teaspoons fresh basil, chopped

1/8 teaspoon hot pepper flakes 

1 cup potatoes, peeled and chopped 

3 cups chicken broth 

1 can white beans, drained and rinsed 

3 links Italian or smoked sausage, pre-grilled and sliced  

2 cups Kale, washed, dried and chopped 

Fresh ground black pepper to taste 

Pre heat a large soup or sauce pot to a medium heat. Add olive oil. Add the onion, carrot, garlic, hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown. Add the potato, sausage, broth, beans and basil. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. 

Bring soup back to a boil, turn down to a simmer and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste. 

For a creamier soup, pulse half of the soup or puree in a food processor. Bring soup back up to a boil until well blended. 

Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe

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