More Than Potatoes

Mousseline Potatoes. Enjoy a lighter version of mashed potatoes by cooking with a flavorful addition of chicken broth and olive oil. Cut out much of the heaviness of the dairy, add chicken broth for this do ahead recipe. Ideal for week night suppers and equally as good for holiday entertaining. And, you can have bragging rights at the dinner table. Let your guests know it is one of the most requested holiday recipes from GHL!

GeorgeHirschLifestyle+Mousseline+Potatoes.png

Mousseline Potatoes

makes 6 servings

chefgeorgehirsch.comGeorge 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

GeorgeHirschLifestyle+fork+of+moussline+potatoes+102+ghl.png

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. 

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart



Thanksgiving Tradition, Apple Brined Turkey

First, start with Turkey 101. Got that? Then, resume with my apple turkey brine tradition below.

Hands down, my Apple Brined Turkey recipe is an all time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook 1 turkey in the oven and 1 on the grill.   

George’s Apple Brined Roasted Turkey

chefgeorgehirsch.com | George Hirsch Lifestyle

Brining is an overnight process requiring TWO days preparation.

If preparing a frozen turkey, be sure to thaw it in refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe-plastic bag.  The turkey needs to be completely submerged in brine, or you must turn turkey every couple hours. I prefer turkeys no larger than 12-14 pounds for best tenderness and flavor; and if grilling I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person. 

STEP 1: First day

On the day prior to cooking: Brine for a 12-pound turkey; prepare a double brine recipe for larger turkey. 

Apple Brine Mixture

8 cups apple cider

1/4 cup Maple syrup

2/3 cup kosher salt

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely. 

STEP 2: First day

Add Flavor Ingredients to Apple Brine Mixture:

6 garlic cloves, peeled & cut in half

1 onion, quartered

1 rib celery, chopped into two inch pieces

2 Tablespoons fresh ginger, peeled & sliced

3 each sage leaves, rosemary sprigs, thyme

4 cups ice

Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters, ice, onion, ginger, sage, rosemary and thyme. Place turkey in a large stockpot or food-safe-plastic bag. Pour apple brine mixture over turkey. Depending on size of turkey refrigerate for 6 hours for a split turkey, or 12 hours for a whole 12 pound, turning occasionally. Add one-hour bringing time per additional pound of turkey.

Spice Rub

1 Tablespoon fresh sage, chopped

1 teaspoon fresh ground black pepper

1/4 cup olive oil

To Roast:

1 yard kitchen twine

2 cups chicken broth or stock

4 Tablespoons butter

fresh ground black pepper

6 slices pancetta or bacon

Preheat oven to 450 degrees.

Remove turkey from brine, discard brine and orange quarters. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350º.

Remove turkey from oven. Carefully turn turkey over, breast side up. Put turkey neck and giblets in pan. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper; lay slices of pancetta over breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of thigh registers 170º. 

Cover breast of turkey loosely with foil if it browns too quickly. Remove turkey from oven; let stand 30 minutes. Pour off drippings and remove turkey neck and giblets for gravy; cover turkey to keep warm. 

Quantity:
Add to Cart

classic apple pie

Looking forward to a wedge of mile high apple pie at your Thanksgiving dinner? Make your own. I have included my winning flaky pie crust recipe in addition to the ultimate traditional apple pie recipe. I'll be using a mix of local tart and sweet apples. I will be making a few apple pies since one is never enough. Enjoy!

 George Hirsch Apple Pie as featured in  Celebrate Magazine

Q & A with George: 

Why do you consider pies a strong technique of yours?

My mother and grandmother were both excellent bakers. Plus, the early stage of my professional cooking and baking practical experience required baking a pie to perfection. Most European chefs I trained with were not about giving a second chance if it did not come out well.

 Why are people hesitant to make their own pies?

Baking can be intimidating. If someone has experience with set baking skills, sometimes it just comes down to available time one has to spend in the kitchen. Mixing the dough, allowing it to rest, preparing the filling, assembly, and baking all take time. And the hardest part of all is the after-baking waiting, letting the pie cool down so the filling sets. Have you ever stared at a well-baked pie and not wanted to dig in? 

Premade pie crust versus homemade pie crust?

Acceptable to use a premade crust for efficiency on time, and for someone who is just beginning to bake because it’s a good way to gain pie-making experience. However, I do encourage giving from scratch a try, as making a pie crust is very easy and should be attempted. The worst thing that can happen—you eat and start again.

What is the most common mistake people make when making a pie?

–Underbaking the bottom crust. 99% of pies have a bottom crust that is not baked. 

–Tough and chewy pie crust.

–Runny fillings. 

What are the must-have tools for pie baking?

A good rolling stick, a heavy-gauge metal pie pan—and I love rolling dough on marble to keep the crust cold. 

as featured in Celebrate Magazine

Apple Pie Recipe

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 recipe pastry for George’s Favorite Pie Crust, see below
1/2 cup unsalted butter
3 Tablespoons all-purpose flour
1/4 cup water
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup packed brown sugar
6 medium size Granny Smith apples; peeled, cored and sliced
2 medium size Rome, gala or a sweeter apple; peeled, cored and sliced
1 teaspoon cinnamon
pinch of fresh ground nutmeg

Preheat oven to 425 degrees. 

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

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with teaspoon of water) before baking.

Bake 15 minutes at 425, reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

For a nice shine, as soon as the pie is removed from oven, mix a quarter cup of light corn syrup with a couple Tablespoons of water. Boil for 3-5 minutes. When the pie is done, brush the thinned syrup over the top of the crust.

Optional: 
Add 1/4 cup plump raisins, cranberries or walnuts to apple filling

*George’s Favorite Pie Crust

Makes 1 pie or 2 bottom crusts

1/2 cup butter

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup cold milk

Chill the butter and milk before you begin. Chilling keeps the pie crust flaky and prevents the fat pieces from melting into the flour and becoming tough. 

Next, mix the flour, salt, sugar and baking powder. Cut the chilled butter into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The mixture should have fat lumps no larger than the size of raisins. If making pie crust in the summer time cool off the flour by measuring your flour and refrigerate one hour before making dough.

Pour in the chilled liquid just until the milk is absorbed, mixing gently with a fork. You should be able to gently press the dough into a ball. Mix the dough as little as possible: you don't want to cream the lumps of butter into the flour. A crust without lumps of butter will be dense, not flaky. Note that humidity will affect how much liquid the flour will absorb.

Split the dough into two parts; 2/3 and 1/3 (2/3 for the bottom and 1/3 for the top). Pat them into balls, flattening them slightly, and wrap them in plastic wrap. The dough needs to rest in the refrigerator for at least 30 minutes. Overnight is preferred. Chilling lets the flour absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in separate pieces which will give the crust a lighter texture when it is baked.

pie.jpg
Quantity:
Add to Cart

Crock of Beer Chili

Rise early, fire up that cooktop + start chopping. Those flavors will come together deliciously for the weekend. This recipe has one bottle IPA beer, by all means use your favorite  micro-brew. I always advise, only use what you would drink! 

recipe-one-pot.jpg

This basic chili recipe combines several flavors of the Southwest.  Turkey and pork can be substituted for beef. Make it vegetarian by using eggplant, squash, and extra onion in place of the meat.

IPA Chili  

Makes 6- 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin or chuck - cut into 1/2 inch pieces; or a ground beef combo

4 slices maple cured bacon, chopped

10 cloves garlic, chopped

1 cup sweet onion, chopped

4 scallions, chopped

2 jalapenos, seeded and chopped

1 fresh serrano chili pepper, chopped

1 Tablespoon each: cumin, oregano, basil and thyme

1 teaspoon cinnamon

12 ounces of good IPA

2 cups canned plum tomatoes with juice, chopped

1 Tablespoon cider vinegar

1 16-ounce can of red beans, rinsed and drained

2 Tablespoons cilantro

Pre heat a large soup pot over medium high heat.

Add bacon and allow bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, serrano, and cook for 2-3 minutes stirring occasionally.  Add beef and cook until becomes lightly browned.  Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon. 

Add beer and reduce liquid for one minute, add tomatoes and vinegar. 

Lower temperature to a gentle simmer. Stir, cover pot and cook for 1 1/2 hours stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender. 

13 EPISODES on 4 HD-DVD Disk Set
Quantity:
Add to Cart

Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

George_Hirsch_Beer_onion_Soup.jpeg

Beer Onion Soup

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

chefgeorgehirsch.com

Quantity:
Add to Cart