Ragusa

George Hirsch March 20, 2012

Yes, it's universal, and the concept is pretty much the same, though the variations of pizza are huge! I have willingly featured some version of pizza in just about every one of my TV series to date. If I'm not cooking it, I am always on the lookout for good pizza in my travels to share with you.

I have a sixth sense for pizza and boy did I strike gold in Dubrovnik, Croatia, of all places - that's Yugoslavia pre 90s. You may question my pizza radar, but I ask you to keep in mind the many cultural occupations of mediterranean rulers in Croatia; Austrian, Italian, German, Turkish, French and Hungarian - since the seventh century.

The prosperous history of the walled city of Dubrovnik, aka Ragusa in Italian, is as clear as the deep waters surrounding it is blue. The medieval white marble covered streets and its rich architecture are examples of how powerful this Adriatic trading-port kingdom was. Today it is a popular tourist destination and popular sailing port. Within the confines of the city wall, the pedestrian streets and narrow alleys are lined with boutiques, pastry shops and cafes with a relaxed atmosphere.

At the far end of the main walk and at the entrance of the prominent St. Blaise Church is the open market with fruits, vegetables, local honey and nuts. I purchased a bunch of grapes and continued with my search for pizza. Within a few alleys from the main walk I found it - Pizzeria Oliva. I ordered a simple margarita pizza and paired it with a refreshing cold Karlovacko Pivovara Beer. Even if pizza wasn't invented in Croatia, the quality of the pizza is excellent. The dough is homemade, topped with local cheese; and the pies are wood-fired oven baked. Karlovacko is the local brew, in existence since 1779; which BTW has been a Heineken property since 2003.

Pizzeria Oliva, Lučarica 5, 20000 Dubrovnik Croatia

images: George Hirsch

Typical Pub Lunch

George Hirsch March 7, 2012

There is so much more to celebrating St. Pat's Day than Corn Beef & Cabbage or Colcannon at a Typical Pub Lunch. Watch the TV Segment: and see why I keep returning to Ireland time after time, it's the people, places and stories.

Here I am pulling a pint, which takes patience... about 3 minutes. Mike, the 3rd generation owner of the Collin's Pub in Adare, shows me the ropes.

Pulling a Pint in Adare at Colllin's.

Travel TV Segment: Adare, Ireland Pub Lunch

Meal Monday

George Hirsch October 10, 2011

Getting your oatmeal is a wee bit easier these days. The term Meal Monday originated in old-school Scotland to allow university students to return to their families farms and collect more oats for food. Today, it's as easy as a trip to the market and then the thirty minutes for it to cook. I'd say well worth the time and effort to make a good-for-you breakfast, starting a chilly any-morning off on the right foot. Oatmeal, not just limited to Mondays.

I recently found a great spot in the Little Italy neighborhood of NYC for a outstanding bowl of steel-cut oatmeal topped with raisins, flax seeds and honey —The Bluebird Sky cafe on Baxter Street. Good Stuff!

Dosas

George Hirsch September 28, 2011

This light, crispy savory sour-dough thin rice and lentil based crêpe, filled with unlimited types of fillings is a staple food and native to India. My favorite - 'masala deluxe' (spiced indian potatoes, spinach, roasted tomatoes & jack cheese) with grilled chicken! Most think of dosas as being a vegetarian or healthy food. They can be. There are many different ways to make the batter, especially gluten free. There are also now instant batters available in specialty markets to make dosas quick and easy to prepare. Dosas are usually served with a variety of chutneys; like peanut, curry, tomato and mango. I recently enjoyed dosas with a few friends at the Hampton Chutney Co. in Amagansett, NY. Yes, they are as good as they look!

My Tomato Chutney Recipe

Oh My Schweinhaxe

George Hirsch September 26, 2011

ode to Germany.

No, that's not a song. It's German culinary delight, aka pork ham hock. Just how did I find the best place to get it in Germany? My best kept secret (well not really, but close) came from a lovely member of an American Airline flight crew. This may have been one of my best inflight location tips yet.

So here's where to go. For a little Weinerschnitz or Schweinhaxe go straight to Gaststätte Baseler Eck (the corner) on Baseler Platz 7, Frankfurt. It is well worth the detour or ideal if you have a long layover at the airport. It's approximately 20 minutes by tram from airport.

Baseler Eck is a family place that fills up every night. You are guaranteed a great meal and a good time. Whenever I’ve brought anyone there, they wanted to return the next night. I admit to being the American who returns for consecutive dining, happily. So repeat business must be their marketing campaign, because they don't have a website. The food is traditional home-cooked German fare. You may have to wait for a table, but it’s fine; wait at the bar and enjoy a perfect Pils. By the way, as with much of Germany, one of the owners does speak English.