Earlier this week my subscribers to George Hirsch Lifestyle extra received an advance on this week's Know Your Fire Friday post, "All Fired UP!" with the recipe for my Secret Sliced Strip Steak as I prepared on Live with Regis and Kelly.
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For the recipe + secret ingredient
Meanwhile, as summer 2011 kicks-in with Memorial Day Weekend, here's a peak at signs of the season.
Main Street Bridgehampton, New York is the home of Pierre's Bistro + Pierre's Gourmet Market. You have to appreciate an establishment that has the owner's name hanging out front. The wonderful thing about Pierre's is he is actually there year round, with his bright wide-smile and a friendly bonjour; floating between his restaurant and appetizing French market. The presentation is exceptional and the gourmet market menu has the flavor of being on French soil. Restauranteur, Pierre Weber is a fifth generation pastry chef. And this is very evident from the execution of his pastries. It is the place in the Hamptons for the real deal in mille-feuille.
Pierre Weber at Pierre's in Bridgehampton, NY
Mille-feuille: The next time you take a bite of this flaky pastry, you will know the pâtissier (male pastry chef) or pâtissière (female pastry chef) put a lot of work behind their pâtisserie (pastry). Here's why...
Pâte feuilletée, a flaky pastry (made up of 1024 layers!) is made by rolling and folding butter into a very lean dough at least 4 times over several hours; with critical resting between each roll-in to allow the gluten in the dough to relax between each book-fold method roll-in. Each roll-and-fold makes a tiny layer of dough with another layer of butter, creating layers of flakey pastry when baked. Puff pastry dough contains no sugar and no leaving agents (such as baking powder or yeast) and will rise eight times it's original size upon baking. The puff of the pastry is the result of the butter layers creating steam when baked in a hot oven. This expands the space between the dough layers, resulting into a flaky pastry that crumbles on your shirt when you take a bite.
To prepare a classic Mille-feuille aka a Napoleon, requires stacking of a sheet of baked puff pastry, layered with a blending of crème pâtissière (pastry cream and whip cream).
Sure, it's a snap to prepare with packaged frozen puff pastry dough, which only requires defrosting and baking. The result will be a flaky pastry, but keep in mind it will be sans the luxurious buttery flavor from a true French pastry. Advice, find yourself an authentic French bistro, like Pierre's.
images, Hirsch Media
There are numerous necessary qualities in the makeup of a chef besides the skills and know-how, like the ability to tap into sources of inspiration to create, much the same as it is for an artist. Myself, I have drawn from inspiration for years sculpting in a variety of food mediums like salt, ice, and sugar. This came somewhat easy for me, very naturally in fact, thanks to my mother who was an artist. I have great respect for those who use their creative energy and this weekend I was delighted to celebrate with a longtime friend, Steve Haweeli at his solo gallery opening titled "Excavations".
Prior to unearthing his "subterranean studio" + paint palate, Steve's long time profession is spreading the word of another palate - those who have good taste in dining. Steve Haweeli is President of Word Hampton Public Relations and is well known for repping top chefs and restaurants in New York and the Hamptons. But now, word is spreading like a hot new delicious dish that Steve is also a gifted artist. No shocker here. Those who know Steve see him as a deeply passionate creative being.
Yes, art like food can be very subjective. There is not just one flavor for all. Staring at the painting entitled "3:58PM" another opening guest and I discussed it and each saw and felt something different. There is no wrong answer. What we seem to agree on is his work is very powerful + authentic.
An avid fisherman, Steve framed his art opening in an old seaside gallery overlooking Fort Pond in Montauk. Much like another authentic artist hailing from The East End, watch out art world, Steve might just be our next Pollack. His artwork will be on display at the Outeast Gallery in Montauk, N.Y. until May 24th.
images, Hirsch Media
As national herb week wraps up today, I hope you have drawn inspirition to plant and cook with more fresh herbs in your daily diet. Last year dill held the title spot and this year horseradish is herb of the year. It happens to be one of those ingredients that I have integrated in many of my cookbooks + TV show recipes over the years to add a little kick in flavor and dress up even the most ordinary dishes to be more memorable, like smashed potatoes. Caution, fresh horseradish is one of those flavor profiles that sneaks up on your palate, and is usually followed by a teary eyed "wow that's got bite!" response.
Fresh horseradish root has a shelf life of a few weeks in the refrigerator. It's also always good to have prepared horseradish in long lasting jarred condiment form on hand, like Golds, for those impromptu entertaining moments to quickly fix up dips, sauces or dressings.
Horseradish is also considered a botanical superhero, recorded since ancient times with great medicinal properties; ideal for healing sinus conditions and boosting circulation. It's easy to grow in your garden, but been known to be a bit invasive, aka a root bully.
As per many hollywood movies, the bloody mary has the reputation for being a hangover helper, but today's inspiration is all about horseradish and making this refreshing cocktail for a late spring evening cocktail which can be enjoyed with or without liquor.
The Bloody Mary
It's one of those cocktails that doesn't have an exact recipe, per say. Everyone seems to have their own rendition of this recipe. I prefer mine with a bit of spicy kick; horseradish and a little hot sauce.
For a Bloody Mary Cocktail; add 1 oz vodka to a highball glass filled with ice, then fill glass with pre-made bloody mix. Stir, garnish and serve.
Garnish should include a celery stalk and lime wedge. Optional additions may include olives, pickles, pickled asparagus spears, carrots, cured meat, smoked fish and semi-hard cheeses.
My Good Stuff Picks are posted.
Serving Suggestions:Colorful spin on ordinary serving utensils for superior serving and entertaining. Stainless steel handles dipped in polymer, for good grip.
Available at ladiesandgentlemenstudio.com
