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Holiday Breakfast

Tune-in Christmas Day to George Hirsch Lifestyle on Create TV 7:30AM and 1:30PM EST and be inspired as George cooks brunch!  

fresh squeezed mimosa as seen on George Hirsch Lifestyle

Celebrate Christmas Morning 

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

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 rememberdon’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

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.


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. 

image: rgb photography


The Feast of Seven Fishes

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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


Gnocchi with Crispy Sausage & Swiss Chard

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As winter rolls in this weekend, enjoy this warming dish made with simple, yet quality ingredients to prepare during the holiday season. 

Ingredients for Gnocchi, Sausage and Swiss Chard 

George’s Gnocchi with Crispy Sausage & Swiss Chard 

Makes 6 servings

chefgeorgehirsch.com | georgehirschlifestyle 

1 Tablespoon Olive Oil

8 ounces Italian Sausage, cooked whole, cooled then sliced thin

4 cups Swiss Chard, Tuscan Kale, or spinach; washed, green leaves roughly chopped

8 cloves caramelized garlic

2 apples, 1 green / 1 red, chopped small

2 fresh sage leaves

1 pound gnocchi

½ cup of water from gnocchi

¼ cup Parmesan cheese or to taste

Fresh ground black pepper 

Pre heat a large sauté pan to medium high heat.

Heat a large pot of water to a boil.

To the sauté pan, add 1 Tablespoon olive oil, sliced sausage and cooked until sausage begins to crisp and brown. Remove sausage and add remaining olive oil, kale, apples and sage. Cover and cook for 5 minutes or until kale and apples soften.

Meanwhile, add gnocchi to the boiling water and simmer for 5-6 minutes. Remove gnocchi with a strainer and add to the kale. Top with crispy sausage and Parmesan cheese.

George’s Gnocchi with Crispy Sausage & Swiss Chard

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