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Tuesday
Dec252012

Pain de Mie

I'm sure you'll agree the aroma of freshly baked bread is comforting during the cold winter season. Pain de Mie is just another way of saying a fresh baked pullman loaf of bread (a long rectangular loaf). Do you prefer yours toasted with butter or jam? Or, maybe you fancy a simple egg salad, tuna salad or BLT sandwich? You might want to go for the full energy classic combo of peanut butter and banana.

Baking really is a science and baking bread successfully proves that there are so many factors to consider when thinking about how your loaf is going to bake-up. For example, the air temperature, the quality of the flour, the type of liquid used - are all to be taken into consideration. But, I'll spare you and won't turn this into a Baking 101 Class. I've given you a basic but fail-safe recipe should you want to bring out your inner most boulanger (bread baker).

Pain de Mie

Recipe by Chef George Hirsch | Makes 1 loaf

2/3 cup milk

2 teaspoons instant yeast

1/4 cup nonfat dry milk

1 cup water

6 Tablespoons sweet butter, softened

2 1/4 teaspoons salt

3 Tablespoons sugar

3 Tablespoons potato flour

4 3/4 cups all-purpose flour

For Full Recipe

Thursday
Dec202012

King and Queen of Crown Roasts

A rack of lamb is considered the crown of traditional cuisine elegance. It is the perfect and impressive main entree to serve on special occasions; and it's easier to prepare than it appears. If you prefer the flavor of pork, the pork crown is for you.  

Crown either of these delicious traditional recipes for your holiday table.

For Lamb Crown RoastPork Crown Roast and Wild Rice & Sausage Stuffing Recipes.

Thursday
Dec202012

Holiday Sgroppino

Here's a Christmas toast for you. Cheers!

All Champagne, by definition, must come from vineyards in the Champagne region of France. This is a small region comprising three districts which include the towns of Reims, Troyes, Charleville-Mezier and Chalons. Prosecco, produced in the Veneto region of Italy is considered an everyday drink or sparkling wine. Unlike most Champagne it does not improve with age and should really be consumed within six months of the time it’s purchased, or within a year of bottling. It tends to be dryer than many Champagnes. ideal to serve with my  Sweet Spicy Holiday Snack. A good Prosecco, is inexpensive and very drinkable; right for any occasion even a Christmas breakfast, Santa would approve!

For George's Sweet Holiday Snack Recipe

Sgroppino Italian Cocktail 
Recipe by George Hirsch | Chill 4-6 Champagne flutes 

2 cups chilled Prosecco (Italian sparkling white wine) 
2 Tablespoons chilled vodka
1 cup frozen lemon sorbet 
2 Tablespoons half & half 
4 fresh strawberries, split for garnish 
4 fresh mint leaves 

Mix Prosecco, vodka, sorbet and half & half in blender for 1 minute. Pour mixture immediately into chilled champagne flutes. Top with berries and mint.