Mercato Al Minuto

George Hirsch May 5, 2013

One of my favorite activities when traveling is to visit the local markets. There you get a real sense of the surounding culture and get to be part of the local daily lifestyle. When in Cologne Germany, the wursts come to mind. In Paris, the pastries and cheeses. But of all the markets I enjoy most, the Mercato al Minuto in Venice is truly spectacular.

Here are a few of my pics from the local market in Venice, Italy. You must rise early to see the action. The fish market or the pescheria is the best display of fresh seafood, under one roof. The fruit & vegetable market is just across the way; with their bounty of fruits and veggies lined up like sardines. The Italians have their goods and product displays down to an art form; which makes perfect sense in the land of Michelangelo. A fun part of the whole experience is the constant loud vocals from the merchants adding a bit of excitement to the market experience. And, I restrain myself from replying. It's a feast for all the senses.

This photo trip is perfect inspiration for my Fritto Misto Recipe. Ciao!

all images: Hirsch Media

San Marzano Harvest

George Hirsch August 6, 2012

It's been two months and I just picked my first batch of fresh San Marzano tomatoes. They are very similar to Roma tomatoes, but originating from San Marzano in Southern Italy. San Marzanos have fewer seeds, the flesh is meatier and the taste is a bit sweeter. This variety is gaining in popularity stateside and are more readily available at local markets.

By the way it's National Farmers Market Week.

To further awareness of farmers markets and of the many important contributions farmers make to daily life in America, I, Thomas J. Vilsack, Secretary of the U.S. Department of Agriculture, proclaims the week of August 5-11, 2012, as National Farmers Market Week; encouraging the people of the United States to celebrate the benefits of farmers markets and the bountiful production of our Nation's farmers with appropriate observances and activities.

These gorgeous heirloom plum tomatoes are ideal for a fresh quick sauce, gazpacho or bruschetta. If you don't have access to this variety fresh picked, I also use San Marzano brand canned for sauces. But, only use fresh for bruschetta.

George's Quick Spicy Tomato Sauce

Makes 4 cups |chefgeorgehirsch.com

2 Tablespoons olive oil

1/4 cup chopped pancetta

10 cloves garlic, chopped fine

1/2 chopped onion, chopped fine

1/4 cup prosciutto, chopped fine

2 cups canned plum San Marzano tomatoes, crushed

1/4 cup dry white wine

2-4 teaspoons hot pepper flakes

10-12 fresh basil leaves, lightly torn

Grated Parmesan cheese

Heat a saucepan and heat the olive oil. Add the pancetta and cook until it becomes light brown. Add the garlic, onion and prosciutto and cook 2-3 minutes. Add the tomatoes, white wine, hot pepper flakes, basil and black pepper, stir well and bring to a boil. Lower heat and simmer for 10 minutes. You can regulate the spiciness of the dish by adding more or less hot pepper flakes.

Suggested Pasta: 1 pound Bucatini

Heat a large pot of water and cook the Bucatini according to package directions. Make sure to drain the pasta very carefully, shaking the colander to discard any water remaining inside the Bucatini.

Return the pasta to the cooking pot, add the sauce, mix well and serve in deep bowl. Sprinkle with Parmesan Cheese.

U-Pick

George Hirsch June 6, 2012

Sure berries are available year round these days, so you may be thinking what's so special about berries now? Well, believe it or not, it is prime berry season. For me in the Hamptons I am minutes away from picking up my local favorites, strawberries. I'm looking forward to serving up berry shortcake, cobbler and even simply plain yogurt or cream with local fresh picked berries.

What I like to do when I gather a mixture of wild blueberries or raspberries from my backyard is make a cool refreshing smoothie. It’s quick and good for you (packed with valuable antioxidants) but most importantly, it just tastes great! Go pick this weekend..

Berry Smoothie

recipe by George Hirsch | from George Hirsch Living it UP! cookbook

1 cup strawberries

juice from 1/2 lemon

1 cup frozen low fat yogurt

1/2 cup fat free milk

Place berries in blender and puree. Add the lemon juice, frozen yogurt and milk. Blend until smooth.

Optional: blueberies, raspberries, or blackberries

Who is Hass?

George Hirsch May 21, 2012

The name HASS - we see it in every grocery market marking the most common variety of avacado in the world. The chocolatey pebble-skinned avacado was named after its original cultivator Randolf Hass, a mailman with a green thumb in the late 1920s. He patented the variety and partnered with nurseryman Harold Brokaw, and rest of the story made California the source of what is now a billion dollar crop industry. The key to the Hass success is its long growing season, good quality fruit and high yielding crop.

It's that time of year to whip-up a good homemade guacamole, salsa and enjoy a margarita.

Turn any meal into a fiesta by serving guacamole as a healthy dip.

Guacamole is a delicious Mexican specialty that can be used as a dip, sauce, topping or side dish. In Southwest cuisine, guacamole is used as an appetizing dip or one of the toppings and/or fillings of enchiladas, tacos, tostadas, or burritos. Guacamole tastes best when you use fresh cilantro and ripened avocados. A ripened avocado will have a sweet aroma and be soft to the touch. Guacamole is also wonderful as a cold sauce for grilled meats or fish and this versatile, flavorful dish is easy to make, only sixty seconds onc you have ingredients chopped.

George’s ’60 Second Guacamole

From George Hirsch Living it UP! TV series

Recipe by George Hirsch | www.chefgeorgehirsch.com

makes 1 cup

2 ripe avocados, room temperature

Juice of two limes

2 Tablespoons sweet onion, chopped fine

2 cloves garlic, minced

1 jalapeno, deseeded and chopped

2 tablespoons of chopped cilantro

hot sauce and salt to taste

Press onion and garlic into the side of a medium size bowl with a pinch of salt. Slice avocados in half, remove the seed and scoop out avacado meat from skin with a large spoon. Roughly mash avocado in bowl.

Squeeze the lime juice all over the avocado. Add chopped jalapeno, chopped cilantro, and hot sauce. Toss and serve immediately.