Good morning friends and Happy Thanksgiving!
Here are a few of my breakfast favorites. Enjoy! George
Apple Pumpkin Muffins
Steamy Belgium Waffles
Frittata
Crepes
Or, just break open a box of G FLAKES!
mrbreakfast.com
Turkey Countdown: Thanksgiving Dinner Wine Suggestions
24 hours from now you'll be plating-up Apple Brined Turkey, Herb Gravy, Stuffing, and Pumpkin Pie.
So, tonight let's whip up a quick-n-easy light pasta with a zesty red sauce. I’ve prepared my Eggplant and Rigatoni on my TV show and for many of you at my cooking classes and book signings. Simply the best quick pasta sauce, period. So tonight let's keep it easy.
While nibbling on some Brie Calzone and Savory Crab Cakes, you may want to consider these wines. First I always say- any wine you enjoy is a great wine; but if pairing with turkey and need a suggestion; Pinot Noir and Sauvignon Blanc are two good vino choices. 
image, © Douglas Allen | istock.com
We’ll be posting Daily FOOD posts very early on Thanksgiving and Friday. If you happen to wake up early on Thanksgiving to watch the parade, I’ll have some great breakfast and brunch recipes waiting for you. And, on Friday, when you’ll be busy shopping, I will have you covered with some easy leftover ideas and recipes.
Turkey Countdown: Turkey Tips
What better time than the holidays to celebrate all the wonderful things we've been blessed with throughout the year. Traditionally, food has always been a natural way to celebrate life and friendship. Take time this holiday season to spread joy using a “taste” of your own food traditions with family and friends.
Today- I'll get you started with some information on how to choose your holiday turkey.
Let's Talk Turkey—A Guide to Turkey, here.
What's Coming Up Tomorrow?
- For the juiciest turkey, My Turkey Brine Recipe
- Is your oven too crowed this year? How about grilling?
- Timetables for roasting or grilling turkey
- Making the perfect gravy
use a good quality roasting pan. pictured, by Calphalon
Roasting Chestnuts
Memorable Rome moments. Hey- I smell roasted nuts. I think we should get some. Where is that aroma coming from? I turn the corner coming out of the Vatican and see chestnut vendors with their portable roasters everywhere, at the ready. I scope out the chestnut scene and feel-out who might be getting my business. I hurdle a slew of battery operated toy dogs and 'authentic fake' Prada Bags and approach the tidiest chestnut vendor operation on the corner to place my order. A few Euros later with parchment wrapped warm chestnuts in hand, we stroll through the streets of Rome with the perfect snack.
Chestnuts roasting Rome, Italy
Roasting Chestnuts Recipe
Preheat the oven to 425 degrees.
Clean chestnuts and dry. Use a sharp paring knife to cut a small X into flat pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.
Place chestnuts in a shallow roasting pan. Roast in oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are enjoyed at their best when warm.
Tip: Roasting time is variable depending on freshness. Choose firm heavy, not hollow when buying.
image: eternallycool.net
Tarte Tatin, A Confused Apple Pie
So 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 a 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!
Heads up. There is no need to fret- you won't make a mistake with my version. There are only four ingredients. I’ve prepared this recipe thousands of times, in my restaurants, on TV shows, and when entertaining guests. I haven't received one complaint yet, and note, dessert plates are always empty.
My only advice, as with all new recipes and techniques prepared; please first try making it for yourself before serving. I encourage practice. Your guests may not say anything, but there is nothing worse than being the victim of a first-time recipe trial.
Back to the pastry. Follow the recipe below. Basically, set up your sugar, butter, sliced apples, cover with puff pastry dough (you can buy puff pastry available at grocer's frozen section), and arrange in a non-stick pan. Cover with plastic wrap (or cling film) and place in the refrigerator until thirty minutes prior to baking. Then, follow the instructions below.
Tarte Tatin
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 sweet butter
1/4-1/2 cup pure cane granulated sugar, depends on tartness of 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 sautés 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 the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.
Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place 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 un-mold the tart from the sauté pan.
Top with powdered sugar. Serve warm with fresh whip cream or ice cream. Enjoy your Tarte Tatin.
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.
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.