Savory and Sweet Brunch

George Hirsch March 28, 2013

In French it’s know as le grand petit déjeuner or big breakfast, literally "the big little lunch". Against the wishes of the Académie—the typical French person refers to the phrase "American's brunch". Whether you call it le grand petit déjeuner or just brunch, it's an ideal time of day to serve a mixture of savory & sweet dishes, like my baked ham & biscuits + muffins.

Start with sweet Blueberry Nut Muffins. Today is the savory portion; a Spring Easter time favorite, Ham with a Honey Glaze served with my Warm Biscuits.

CLICK HERE for more ham glazes and sauces.

Handmade Ravioli

George Hirsch December 4, 2012

This is a special dish I like to prepare around the holidays. Preparing handmade ravioli requires extra time and attention, but it's so worth all the effort. I have included a step-by-step for the dough and recipe for the filling. Maybe this week you can make an extra special dish for visiting relatives. Have everyone pitch in- the more cooking, the merrier.

Handmade Ravioli Recipe, Filling and ravioli dough

Happy 85th Hot Brown

George Hirsch January 24, 2012

A Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. The Brown Hotel is a grand property, of distinctive English Renaissance design and is on the National Register of Historic Places.

According to The Hot Brown 85 year legend, "In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce."

The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. Think fondue-like only more of a pub-ish lunch; ideal and comforting during cold weather. The Hot Brown is an open-faced sandwich w/ turkey and or bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Other varieties of Hot Browns may include ham with the turkey, and either pimentos or tomatoes over the sauce.

Making The Sauce

A béchamel or white sauce can be spiced up with a pinch of cayenne pepper, or hot sauce, 1/2 cup IPA (or another good ale), 1 teaspoon prepared English mustard, and pinch of paprika.

Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted. Serve a couple tablespoons of sauce over a slice of good wheat toast. Serve as is, or you may want to place the 'Hot Brown' under a broiler for 30 seconds to brown lightly. Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.

A Light Béchamel Recipe | ChefGeorgeHirsch.com
1 Tablespoon sweet butter
1 Tablespoon flour
1/2 cup half & half (can use milk for a lighter version)

In a small sauce pan over low heat add butter and flour and cook for 2-3 minutes. With a wire whisk add in milk and allow to simmer until slightly thickened.

If using béchamel for Hot Brown, continue adding ingredients as above and simmer for 5 minutes while continuing to stir.

Winter Pesto

George Hirsch January 17, 2011

It's freezing outside and I’m still six plus months away from fresh basil from my garden. But, I'm not waiting until then to make one of my favorite dishes made with pesto. Solution? My Winter version of pesto. A robust flavored style pesto made with arugula + spinach mix. The peppery flavor makes a nice and welcome flavor and a more bold way to serve an ingredient commonly available year round.

Winter Pesto

Recipe by Chef George Hirsch | Makes one cup

1 cup packed arugula, washed and dried
1 cup fresh spinach, washed and dried
4 cloves fresh garlic, peeled
2 Tablespoon pine nuts, chopped
1 ice cube
3 Tablespoon grated parmesan cheese
6 Tablespoon olive oil

Place garlic and pine nuts in a food processor or blender. Pulse gently. Add ice cube, arugula, spinach and slightly pulse. Do not over grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use. Keeps about a week in refrigerator.

Use for more than pasta. Pesto is a great addition to salad dressing, poultry, seafood and vegetables.

It's All Greek For Me

George Hirsch January 19, 2010

Gyro- pronounced jear-ro, or yeer-o, or he-ro. If you pronouce it incorrectly, all is forgiven when said with a smile.

There is something to be said for the art of walking while eating. Or is it eating while walking? Now there are many other forms to this art which aren’t so safe, for example driving while eating. Although I have witnessed first hand - women who can eat, put on make up and text at the same time. Ok, we’ll pray for them, but lets get back to talking gryo.

In the US, gyro meat can consist of a few kinds of mystery meats that are pressed and formed. But, when in Rhodes, Greece I had the most delightful sliced, crispy and juicy shavings of meat in my gyro. I had the perfect opportunity to test my walk and chew without loosing a single drop of tzatziki on my white shirt!

My Greek gyro, was made with a warm pita, roasted and sliced mixed beef & pork, tomato, onion and topped with tzatzikisauce and fried potatoes. Other toppings may be added such as chick peas, olives, etc. depending on where the gyro is made.