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Ecosystem Engineers aka Oyster

Time to vote for Edible East End Fall cover:

Why I voted Oysters #4 as Fall Cover? 

Time to Vote for Edible East End Fall Cover

Why Vote?

Historically in the 19th century oysters aka “ecosystem engineers” were abundant and the food of working class people, with NY Harbor the worlds supplier of millions of bivalves in the harbor on any given day. Then they disappered; oysters in LI waters took a dive in 1992 due to MSX. Ecologically, they keep our shores clean by filtering phytoplankton. And the socioeconomic significance, a mainstay to the positive impact of the L.I. fishing industry—bagging upwards of 118K bushels until ’92. As passionate as fans are of their hometown NFL team, for culinary fans, oysters are an endless slurp of pleasure as they cheer on their local briney delicacy. Plus, where would chefs be without oysters on the menu? I cannot imagine what Antoine's of New Orleans the creator of Oysters Rockefeller would have done without serving four million oysters since they began serving this dish in 1899 as a substitute for the lack of snails..I guess snails is another cover? 

Even if you pass when the oysters are served you can see the importance they play in our daily life. I am delighted Edbible East End has considered a homage to the importance of this mollusk!

VOTE HERE: Edible East End


White Bean Casserole as seen on George Hirsch Lifestyle

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

Making White Bean Casserole from George Hirsch Lifestyle TV Series

White Bean Casserole 

Makes 6 servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV series

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


George Hirsch Cooks at Nonprofit Restaurant; Will Emcee at Sunday Dinner

Read more at Edible East End

Chef George signs plate to hang alongside tributes to Bill Clinton, Tom Colicchio and Maria BataliStar of our High Summer issue George Hirsch, was cooking during lunch service last Sunday at JBJ Soul Kitchen in Monmouth, N.J. The restaurant is unique because it is a nonprofit and only takes donations for payment. If you can’t pay, you have the opportunity to work for your dinner...

Read more at Edible East End

George will also be the emcee of the first S.E.E.D. fundraiser, organized by the Americal Culinary Federation’s Eastern Long Island Chapter. The event is Sunday at the Westhampton Country Club. The food and wine will all come from local producers. Tickets are here.

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