Bavarian or Roman?

Pretzels are commonly thought to have originated in Bavaria, but believe it or not—they can be traced back to the days in Roman times. A legend says that the crossed ends represent arms folded in prayer.
Have you ever made pretzels? This is one treat that is so easy to make; just allow one hour for the dough to rise. Pretzels are the must have snack at your Oktoberfest party or you can stack them up on dowels and take-along to a weekend tailgate. Mustard. Optional.

Hot Baked Pretzels Recipe
Recipe by George Hirsch | Makes 12 large pretzels | chefgeorgehirsch.com
 
1 teaspoon brown sugar
4 teaspoons active dry yeast
1 1/4 cups warm water, 120 degrees F
4 1/2 - 5 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
1 Tablespoon Olive oil
 
For Pretzel Wash:
1/2 cup baking soda
4 cups hot water
 
For The Topping:
1/4 cup kosher salt
Optional Additional Toppings: caraway seeds, sesame seeds, Parmesan cheese
 
In a small bowl, dissolve yeast and brown sugar in warm water. Let yeast bloom for 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the dough is too wet add the remaining 1/2 cup a flour a little at a time. Knead the dough until smooth and it comes off the sides of the bowl cleanly about two minutes; then remove to a floured board and knead for a total of about 4-5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place (about 80 degrees) until doubled in size, about 45 minutes to 1 hour.

Preheat oven to 450 degrees F.
In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a large lightly floured cutting board and divide into 12 equal pieces. Roll each piece into a rope about eight inches in length, and twist into a pretzel shape. With a large skimmer, dip each pretzel dough into the baking soda solution and back on cutting board, top each pretzel with salt and any other optional topping.
Place pretzels on a greased baking sheet, bake for 8 minutes, or until browned.
 
chefgeorgehirsch.com | From Adventures in Grilling Cookbook, by George Hirsch with Marie Bianco.

Bruschetta Tour

Fall is in the air, but grill season is still going strong! What to grill this weekend? How about some bread? Bruschetta is one of my most popular appetizer recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Tip: Use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region. 

 

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato—bruchetta topped with whipped salted cod. Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato—bruchetta made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision; crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta. You will enjoy the priceless view of the Amalfi Coast while you await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smokey flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta 
Makes 6 Servings | From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.

Emerald Isle Inspired

The east coast of the Atlantic has received an unusual amount of rain this season. Some may say it reminds them of England or Ireland. I must confess my days filming on the Emerald Isle have been filled with sunshine, warm people and yes, very tasty scones!

Watch GH Living it UP! TV segment having tea with Ireland's Rachel Allen.

Enjoy a cup of hot tea with My Irish Scone Recipe.

Park Hotel Kenmare Ireland

image, Hirsch Media