as seen on George Hirsch Lifestyle Mousseline Potatoes

George Hirsch November 20, 2025

Enjoy a lighter version of mashed potatoes by cooking with a flavorful chicken broth and olive oil. Cutting out much of the dairy's heaviness and adding chicken broth makes this do-ahead recipe ideal for weeknight suppers and equally good for weekend entertaining.

For added flavor, after baking in hot oven finish potato casserole under a hot broiler for a delightful crunch — **For added flavor, after baking in a hot oven, finish potato casserole under a hot broiler for a delightful crunch**

Mousseline Potatoes

makes 6 servings

chefgeorgehirsch.com | George 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

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 the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional: strain off the garlic.

Test the tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return the potatoes to the hot pot, add 2 Tablespoons olive oil and ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons of olive oil. Continue to mash until the 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.

Preheat a broiler or oven to 450 degrees F.

Grease an ovenproof 8 x 11 casserole dish 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 the potatoes were made fresh and hot, the time would be approximately 3-5 minutes. If prepared ahead and the potatoes are cold, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side dish to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

Place under the 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, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds’ or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

**Click for Turkey 101 and** **Apple Brined Roasted Turkey**

Hot Apple Tart as seen on George Hirsch Lifestyle

George Hirsch November 1, 2025

The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not, tarte tatin is easier to make than apple pie and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert; they’ll love the show!

Tarte Tatin aka Apple Tart

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 large green apples, peeled, cut into quarters, remove the core and cut into 1/2-inch slices

1/2 stick of sweet butter

1/4-1/2 cup pure cane granulated sugar depends on the tartness of the apples

1 sheet frozen puff pastry, defrosted

Preheat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch nonstick ovenproof sauté pan. Sprinkle sugar completely over the bottom of the pan. Arrange apple slices on top of the sugar. Cover apples with puff pastry dough, but do not stretch the dough. Press the dough lightly around the inside rim of the pan. Cutaway corners of excess dough, so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in the dough.

On the stovetop, begin to cook the tart on high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stovetop, you are browning the sugars and apples. If the dough bubbles up too high, gently pierce the dough with the tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stovetop, place it in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove the tart from the oven and allow it to set for about thirty seconds. CAREFULLY place a large serving platter inverted over the tart. With a towel holding the hot pan and another hand on top of the inverted platter, turn the platter right side up and unmold the tart from the sauté pan.

Top with powdered sugar. Serve warm with fresh whipped cream or ice cream.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

Honey Cream Baked Apples

George Hirsch October 24, 2025

Eat it local. it's so good for you, especially when made by your local bees. Much like how wines differ in flavor according to where the grapes are grown, so does honey. The benefits, in addition to building your immune system and an all natural aid to outdoor allergies; honey is one of the most precious all natural sweeteners on the market.

Honey Cream Baked Apples

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 medium Honey Crisp or baking apples

1/2 cup apple juice

1/2 cup raisins or dried cranberries

4 Tablespoons Greek yogurt

2 Tablespoons honey

1 Teaspoon orange juice

1/2 teaspoon fresh-grated orange zest

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

8 Mint leaves/ 4 for garnish

Optional: 4 Tablespoons Homemade Granola

Preheat oven to 350 degrees F.

Put the apples, apple juice, cinnamon stick, and raisins in a small baking dish. Bake covered for 5 to 7 minutes, then uncovered for five additional minutes. The apples are done when you can slide a knife easily through the flesh.

Mix yogurt, honey, orange juice, zest, four chopped mint leaves, and nutmeg.

Cut the stem end of the apples approximately 2 inches around and one inch deep, on an angle. Save the tops to place back on after filling the apples. Core the apples 3/4 through; do not core completely through the bottom. Fill the inside of the apples with the honey yogurt mix. Place the stem back on top of the apples. Top with a mint leaf and serve in a dish with raisins and juice from baked apples, plus a little homemade granola for crunch.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Hand Tossed Pizza

georgehirsch October 20, 2025

Everyone loves a great pizza, and there is nothing better than hot right out of your own oven. When it comes to making any pizza, let imagination and the season rule your toppings. I love changing up the pizza according to the season. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

mini grape tomatoes, caramelized fennel + onion, sopressata and stilton — *mini grape tomatoes, caramelized fennel, onion, sopressata + stilton*

Hand Tossed Pizza

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Makes enough for 2-3 pizzas

1 teaspoon active dry yeast

1/4 cup warm water (between 105 and 115 degrees F)

1 teaspoon sugar

3 1/2 cups bread flour

1/4teaspoon salt

3/4 cup warm water

1 Tablespoon olive oil

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation.

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours or overnight.

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed.

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

Mix Dough and place in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

Next day, pre heat oven to 475 degrees F.

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.

Add your favorite toppings and cheese. Note: Use cold, not hot sauce.

Bake for 8-10 minutes or until pizza crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow.

Remove from oven, place pizza on cutting board, cut to desired size.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Speedy Side

George Hirsch August 23, 2024

Don't feel like peeling the spuds or steaming rice on a warm day? Try my cool couscous salad, which is ready to serve in a matter of minutes. It's a great make-ahead cold side salad that travels well from your kitchen to your tailgate.

Couscous is a staple side dish of North Africa, Sicily, and the Middle East. It is made from semolina or granules of durum wheat. A healthy side dish contains a 1 % low fat-to-calorie ratio of 3.6 grams of protein for every 100 grams. My flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy?

Couscous is a quick, healthy dish that becomes fluffy when cooked and has a slightly chewy—firm texture. Traditionally, it was hand-rolled, but today, it's made by machine: The coarsely ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.

There are three main types: Moroccan, Israeli, and Lebanese. Most couscous available in North America is "instant" or quick-cooking.

In Morocco, Algeria, and Tunisia, it’s steamed over a simmered stew after being tossed with a little water or oil.

Serve warm or chilled with grilled, or go all veggies and top with Acorn Squash.

Couscous and Tomato Salad (see recipe below)

Makes four cups

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Preheat a sauté pan; add one tablespoon of olive oil, onions, and peppers. Sauté three to five minutes until tender. Add pine nuts and raisins and cook for one additional minute. Add couscous; mix with the onion and pepper mixture. Add boiling hot chicken broth and 1 Tablespoon mint, cover, and remove from the stove. Allow to rest for five minutes.

Meanwhile, make Tomato Dressing by mixing tomatoes, chickpeas, lemon juice, honey, olive oil, curry, cinnamon, and the remaining mint.

After the couscous has sat covered for five minutes, remove the lid and mix with a fork or spoon to loosen the granules. Top with the tomato dressing and mix well.