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Thursday
Aug282014

Late Summer Cobbler 

A peach berry cobbler is one of my favorite desserts using a combination of summer fruits. This cobbler is a must during late summer when the fruit is at the perfect level of natural ripeness. The natural sugars from the soft fruit provide excellant sweetness. And, making the cobbler in a cast iron skillet makes it easy to serve during a Labor Day BBQ for the last hurrah! Wait, summer isn't over..Let's just call this a Late Summer Cobbler. 

ingredients for George's Warm Peach Berry Cobbler

George’s Warm Peach Berry Cobbler
chefgeorgehirsch.com | Makes 4 –6 servings
As seen on George Hirsch Lifestyle TV series

George's Warm Peach Berry Cobbler
For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup flour
3/4 quick oats
1/4 cup chopped pecans or walnuts
1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:
4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces. 
2 pints Fresh Blueberries, or mixed berries

1 loaf pound cake, sliced thin 

1/3 cup water or *simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins, or one nine inch ovenproof casserole, or an iron skillet. line bottom of pan with sliced pound cake. Add peaches, blueberries and simple syrup. Top with a generous amount of crumb topping.  Bake for 35 to 45 minutes or until crumb topping is crisp and light brown. 

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:
1 cup water
2 cups sugar
1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

Tuesday
Aug262014

Inspiration of Summer Dreams

Labor Day does not put an end to my summer, as an East End September is celebrated for it’s bounty of the farms and water. I've shared a window of inspiration of a few summer dishes I prepared on the land and water this past summer. I hope you keep the spirit of summer alive!

Chef George Hirsch Summer Seafood

Not your mother’s fish sticks: L - R

Mini Grilled Shrimp Rolls, a snack while fishing Montauk waters with friends 

Portuguese Clams, shared with friends for a mid-summer BBQ gathering

Lobster Cocktail, magazine photo shoot  

Mussels Provençal, at home for quiet mid-week snack

Seared Tuna with Cuke Squash Slaw, benefit 11 course wine dinner Chef George signature cruise   

Herb Crusted Blowfish, starter course for a celebration seafood dinner kicking off summer 

Happy dreams! 

Thursday
Aug212014

time with Msgr. Jim Vlaun

A couple of times a year you have watched my appearances on Telecare’s Real Food, Good News and annual telethon TV programs. During my on-air visits I often share recipes and current events in my life along with the good things my friends are doing in the community. Recently, Real Food came to visit me to tape an episode in the George Hirsch Lifestyle home studio kitchen (airing this fall). As usual, during the open of the show Monsignor James Vlaun makes my introduction; afterwards I thought it would be nice to introduce you to my long time friend and amazing man Father Jim Vlaun.  

Telecare's Real Food TV host Msgr Jim Vlaun & George Hirsch in George Hirsch Lifestyle Kitchen | image Alex Goetzfried 

Msgr. Jim is the President and CEO of Telecare Television, the Catholic Television station of the Diocese of Rockville Centre, which broadcasts on TV and Online to millions of homes 24/7. Msgr has hosted many TV programs with top sports figures, other national prominent TV hosts, along with other venerated priests, rabbis, religious and lay leaders and most importantly the people in the community who make a difference in everyday life.   

Msgr. Jim has hosted Religion and Rock radio for 26 years! If you are a rock star you probably already know Msgr. He has hosted everyone from Billy Joel, The Stones to Jimmy Buffet. His radio program is nationally syndicated and airs every Sunday from 7 a.m. to 8 a.m. on WBAB-FM 102.3 or 95.3 on the East End. And Saturday evenings at 11pm on Sirius Satellite Radio channel 159 and XM Satellite Radio channel 117.  

In addition to his work on Television and Radio, Msgr. Jim serves as the Catholic Chaplain for the New York Jets. His ability to attract sports figures who are leaders in the community is nothing less than astonishing. In addition to NFL stars, during Telecare’s Annual Telethon you will see the studio filled with top sports legends from baseball to hockey. Be careful when walking by that guy with the hockey stick, it’s been autographed by every player on the team!  

He has authored three books, one titled Life, Love, and Laughter: The Spirituality of the Consciousness Examen. An easy read, and necessary for one’s walk in life. Msgr. integrates personal stories, situations, and his own struggles making this a touching inspiring work from the heart. And what would the host of cooking TV series be without a cookbook? It took me two seconds to say yes when Msgr. Jim ask me to write his foreward for: 

Feasts of Life: Recipes from Nana’s Wooden Spoon

By Jim Vlaun & George Hirsch (Foreward By)

A collection of recipes from members of Father Jim's extended family that is as unique as the story each dish has to tell. Discover how this is not so much a book for those who want to be good cooks as it is a resource for those who want to dance with God and loved ones around the table of plenty.  

Proceeds from Msgr. Jim’s books go to the Life, Love and Laughter Foundation.

dishes by Chef George Hirsch for Real Food | image by Alex Goetzfried

What a cooking priest? Don’t let those vestments fool you, Msgr. could easily trade them in for a chefs coat, he knows his way around the kitchen! As I, he shares the belief that food is the common denominator and when breaking bread and we sit around the table there is bond of spiritual love like non other. Stay tuned this fall for the new season of Real Food; then sit back and enjoy our time in the GHL kitchen!

good times on set Msgr Jim, George Hirsch | image Alex Goetzfried

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