Make & Bake Pizza

Everyone likes the thought of tossing pizza dough high up in the air. You must try it at least once. Today I have an easier method and you can still be creative while having fun tossing on your own toppings like grilled veggies, seafood, meats and nuts. The choices are endless, I encourage you to make your own designer pizza pie. 

Solution: When you just don't have the time for making a dough, Fabulous Flats makes an excellent substitution. Their Tandoori Naan and Stone-Baked Pizza Crusts are authentic and truly fabulous. The flatbreads are preservative-free and contain no hydrogenated oils and no trans fats. I really like making it with their whole wheat variety which has a made-from-scratch taste because of the hearth baked nutty flavor. I’ve mentioned before, I admit I'm a pizza snob who will travel 50 miles for a great pie, so I won't steer you wrong!

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 Naan Pizza

(Adapted from Grilling with Chef George Hirsch with Marie Bianco)

Makes four appetizer servings
 

1 pre-baked Naan Bread Crust
1/2 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1/2 cup goat cheese or feta
6 fresh basil leaves, lightly torn
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 400 degrees F.

Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around crust. Place Naan on grill top shelf or bake on a pizza pan for about five minutes until crust is crisp and cheese is melted. Remove top with fresh basil and pepper, serve immediately.

image, © Kristen Johansen | istock

The Red Poppy

Let us not forget; the Buddy Poppy the symbol of the fallen hero.

As we prepare to celebrate Memorial Day, let's not loose sight of the reason behind the commemorative holiday aka Rememberance Day. 

We cherish too, the Poppy red

That grows in fields where valor led,

It seems to signal to the skies

That blood of heroes never dies. 

1915, poem inspired by "in Flanders Fields" by Moina Micheal

click to enlarge image

Earlier this week my subscribers to George Hirsch Lifestyle extra received a dedicated post to Patriotic Family Reunions; with my signature grilled dessert + tips.  To read my post... 

To Receive The Next George Hirsch Lifestyle extra 

Wishing you a safe and happy holiday!

Enjoy, George

The Bread Crumb

Meeting Manuela Goeb at her Bakery and Pastry Shop in Kenmare was one of the highlights filming for my TV series in Ireland. The food she produces is with a living well approach, using only all natural ingredients and made in the same authentic German bakery traditions she was raised with in Franconia. Keep in mind, the finest Kerry Butter is one of the key ingredients in her baked goods.

We had so much in common; with my early days as a chef being trained by some of the finest German bakers. Manuela knows her dough. I look forward to seeing Manuela again and enjoying her delicious sour dough bread. If traveling to Ireland and you make your way to Kenmare, be sure to tell Manuela hello for me.

The Bread Crumb, New Road
O'Shea's House
Kenmare
Co. Kerry Ireland

images, Hirsch Media

Frank on the Swiss

So- where are the next great hoteliers and chefs going to come from? Top Chef, I think not. Let's take a look at The Swiss Hotel Management School, at Caux Palace in Caux/Montreux Switzerland. This is the source.

SHMS is located at the foot of the Alps with a breathtaking view of Lake Geneva; rich with historic provenance and the hills are alive spirit. I had the opportunity some years back to consult on an academic accreditation as a culinary professor/expert for this hospitality college. 

What did I discover? Let's just say the Swiss invented hospitality and the Caux Palace is where it was born. The culture values service and cleanliness. I was delighted with their - make everything right for the guest viewpoint. I left that experience with the lasting impression of SHMS; setting high standards and striving for perfection is paramount. Eye opening experience for students looking to excell.

As for Swiss culinary finds, it went way past the immediate idea of Nestle and fondue. Yes, the cheese was heavenly, as this Swiss region borders on France. Ok, the wine, good too.

Here's an old Swiss saying: "Old bread isn't hard; what is hard is no bread."

Caux Palace in Caux/Montreux SwitzerlandOnion and Cheese Pie

Better Batter

If you are planning on a house filled with guests this upcoming summer season, waffles are a crowd pleaser. It is always a request, prior to guests arriving at my house. I guess I'm wanted for more than just my good company. I always say, your only as good as your next meal. And, good meals are always remembered.

TIP: I make the batter the night before, it gives the gluten in the flour time to rest, making lighter textured waffles. The only step you will need to do prior to baking the waffles is whip + fold-in the egg whites.

Blueberries, add them to the batter or serve on-top to get your daily dose of antioxidants. 

KitchenAid Pro-Line Waffle Maker

KitchenAid Pro-Line Waffle Maker: The impressive feature of this waffle maker is its dual-sided baking capacity for plating-up continuous hot waffles. For more information on this product from GOOD STUFF.

George's Steamy Belgium Waffles 
recipe by Chef George Hirsch | makes 8 waffles
As seen on George Hirsch Living it UP! TV Series
chefgeorgehirsch.com

2 egg yolks
1/2 teaspoon salt
2 Tablespoons Sugar
2 cups milk
1/3 butter, melted
2 cups flour
2 egg whites, stiffly beaten
1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

chefgeorgehirsch.com