What's That Tuesday

Handforged by a blacksmith. Will last a lifetime. One of a kind. The average household needs one on-average once a week. Answer: a pizza cutter. Made by Artist/blacksmith Al Stephens, Alabama USA.

I've made more than my share of pizza with an infinite number of topping combinations. This recipe is always a crowd pleaser. When the Gorgonzola melts, it becomes creamy and gives the pizza a nutty flavor. Top with pecans for additional nuttiness that is ideal with the creamy cheese. Ideal for luncheon entrée or dinner appetizer served a tossed green salad.

Grilled Three-Cheese Pizza

Recipe George Hirsch | Makes four appetizer servings

4 pieces of George's pizza dough 

1/2 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1/2 cup goat cheese or feta

2 Tablespoons pecans, chopped

6 fresh basil leaves, lightly torn

1 tablespoon olive oil

Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 500 degrees F.

Brush dough on both sides with olive oil. Place dough on grill top shelf or bake on a pizza stone for about 2-3 minutes until bottom of crust is crisp, flip over crust, and 

top crust with cheeses and pecans leaving a half-inch border around crust. Continue baking for about 2-3 minutes until cheese is melted. Remove pizza and top with fresh basil, olive oil and pepper, serve immediately.

Chefs note: Top pizza with carmelized onions after cheese melts to sweeten saltiness of cheese. 

U-Pick

Sure berries are available year round these days, so you may be thinking what's so special about berries now?  Well, believe it or not, it is prime berry season. For me in the Hamptons I am minutes away from picking up my local favorites, strawberries. I'm looking forward to serving up berry shortcake, cobbler and even simply plain yogurt or cream with local fresh picked berries.

What I like to do when I gather a mixture of wild blueberries or raspberries from my backyard is make a cool refreshing smoothie. It’s quick and good for you (packed with valuable antioxidants) but most importantly, it just tastes great! Go pick this weekend..

Berry Smoothie

recipe by George Hirsch | from George Hirsch Living it UP! cookbook

1 cup strawberries

juice from 1/2 lemon

1 cup frozen low fat yogurt

1/2 cup fat free milk 

Place berries in blender and puree. Add the lemon juice, frozen yogurt and milk. Blend until smooth. 

Optional: blueberies, raspberries, or blackberries

Pane Alla Griglia

Grilling bread is as old as fire itself. When you are looking for a quick grill fix that can be prepared as quick as making toast, fire-up the grill and char-up good quality, preferably day old sliced tuscan style bread. 

To Do:

- Fire-up the grill on high.

- Bread sliced 1-inch thick, grilled on high heat for under 1 minute or until slightly brown, then flip over and grill a few more seconds and remove.

- Finish with pre-made toppings of your choice; from simple olive oil + fresh herbs or top with a light salad. 

Today's topping is a combo of fresh spinach, fresh mozzarella, vine ripened tomatoes, fresh basil, garlic, Vidalia onion, Kalamata olives, and fresh ground black pepper tossed with olive oil and balsamic vinegar. Toss all ingredients, let flavors bloom and marinate for five minutes. Top over grilled bread. 

Other Topping Suggestions:

Grilled portabella mushrooms

Grilled eggplant

Soft cheeses such as ricotta & honey, goat cheese, or brie, etc. 

Smoked Fish

Grilled Shrimp

image, Hirsch Media

Tapenade

Think cool. This is one of those recipes that has the flavor power, great to add a bit of zest as a topping and condiment. Pair with a chilled pino gris.

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun dried tomatoes adds a little sweetness.

Olive Tapenade

Makes 1 cup

chefgeorgehirsch.com | George Hirsch Lifestyle 

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 

2 anchovy fillets in oil, drained and finely chopped 

4 cloves caramelized garlic 

2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 

2 small sun dried tomatoes, finely chopped 

4 Tablespoons virgin olive oil 

1/4 teaspoon freshly ground black pepper 

3 basil leaves , chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich. 

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For the Colony

The art of the apiarist is more about the preservation business these days. We taped a TV segment with a beekeeper in Ireland. I talked bees with J. Smith, who takes his bees very seriously. He is based in County Kerry where he has devoted his life to preserving the species and is constantly spreading the word of the critical condition the population is in globally. The one thing he said that really stuck with me was his explanation of how the bee colonies "live together with a collective consciousness - something humanity should adopt." His honey is available for local merchants and markets; sustainability is paramount.

My Honey Orange Cake

For more info: Tourism Ireland