George's Good Stuff pick
Holiday season is upon us, calling for the need for a good naturally sweetened pumpkin puree. Oregon based Farmer's Market has a good line of organic canned pumpkin, ideal for pies, baking and soups. This is also great in my Pumpkin Creme Brulee Recipe.
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Don't let the chill in the air put a damper on grilling seafood. Think fresh-n-easy by using skewers. Feel free to use stainless skewers or bamboo. If using bamboo just make sure you soak the skewers first, so they won't burn. My marinated swordfish/seafood skewers are ideal to serve at a buffet style dinner gathering.
Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.
George Hirsch Grilling Vinaigrette
from George Hirsch Living it UP! cookbook
makes about 1 cup | chefgeorgehirsch.com
1/2 cup tomato or vegetable juice
1/4 cup balsamic vinegar
1 Tablespoon horseradish
2 Tablespoons pitted green olives, chopped
4 cloves Caramelized Garlic
1 green onion, chopped
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon hot sauce
Fresh ground black pepper
Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.
Swordfish Skewers
adapted from George Hirsch Living it UP! cookbook
makes 4 servings | recipe by Chef George Hirsch
1 1/4 pounds *swordfish, cut into 2 inch pieces
1 green pepper, cut into 2 inch cubes
1 red pepper, cut into 2 inch cubes
1 sweet onion, cut into 2 inch cubes
1 lemon, cut in quarters
1 lime, cut in quarters
2 Tablespoons olive oil
Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour George Hirsch Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.
Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, ten cook over a lower temperature for several minutes until done.
*Optional: use tuna, jumbo shrimp or sea scallops
That's Italian for chestnut. Yes, it is officially chestnut season. I look forward to this part of the Fall season every year. You will begin to see some local and imported chestnuts available at your local market. I've been informed that the abnormally cool Spring and Summer in the Pacific Northwest had delayed domestic harvest a few weeks. So, walk don't run.
Did you know there are many recipes that can call for chestnut flour as a substitution for wheat flour? Chestnut flour is also gluten free. I'll have to post Chestnut Flour Pancakes recipe + a Chestnut Cheesecake recipe. Meanwhile, roast some chesnuts.
Rome, roasted Chestnut vendor
Roasted Chestnuts Recipe - Chef George Hirsch
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.
No, this is not a party noisemaker. It's a molinillo; the original ancient Mexican chocolate beverage frothing whisk tool. It's a great gift for the chocolate lover in your life. It also made my Good Stuff picks.
Old Fashioned Hot Chocolate | Makes one serving
1 Tablespoon good Dutch cocoa powder
1 1/2 Tablespoons sugar
7 ounces milk
Mix the cocoa and sugar in a cup. Add a small amount of the milk and mix until smooth. Pour the rest of the milk into a saucepan and heat over a low fire until it starts to boil. Whip with molinillo or an egg whisk until foamy. Add the boiled milk to the cocoa mixture in the cup and stir well. Serve immediately.
Tip: top with marshmallow or fresh whipped cream.
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!
