This time of year, particularly near Easter, reminds me of Polish Chrusciki, aka fried ribbons, angel wings and many other names. Throughout all of Europe just about every country has their own version and influence behind this easy but special treat.
Simply, the ribbons of sweet dough are simply fried and covered with powdered sugar or honey. It is hard to have just one, but you won't be eating these everyday, so just enjoy this sweet holiday treat. BTW, good for dunking.
George Hirsch Lifestyle TV Series
Check Local Listings RELEASING NATIONWIDE ON PUBLIC TELEVISION April 5th
In every episode George invites you into his home-studio kitchens where he cooks, bakes and even grills his mouthwatering favorite recipes, such as; apple strawberry rhubarb pie, oven-fried garlic chicken and pork tenderloin sliders. George also will take you to visit his favorite local places and sources for fresh ingredients—taking viewers behind the scenes to drop-in on sustainable artisan producers in the heart of the Hamptons.
Chef George Hirsch
Celebrity Chef George Hirsch is at the heart of quality cooking & lifestyle in-and-out of his Hampton's home kitchen—sharing his deep culinary knowledge and well-honed techniques for the at-home cook and better living lifestyle enthusiast.
Try something new when picking up a starch or side for tonight's meal. The new potato, named after its young spring harvest, is chock full of vitamins and minerals, especially vitamin C.
There are varieties of sping potatoes, like fingerlings, to choose from; each offer a rich buttery flavor and taste well with many different cooking applications like boiling, roasting or grilling. And all simple to do.
Enjoy with its thin tender skin on, just scrub and cook. There's no need to get fussy, they taste best in their original form. To prepare: simply roast with olive oil, garlic and rosemary for about 25 minutes. Garnish with chives. Roasted new potatoes are a great side for my Grilled Steak Chimichurri.
It's Final Four Weekend with a lot of excitement surrounding these games. Who will be dishing-up the winning basket. We'll see.
Need a perfect one-pot dish that everyone will enjoy gameday? Here's a new spin on a classic, dressed up a bit for grown-up flavor. Everyone likes macaroni and cheese. Cheddar is the common cheese of choice, but I like using Gruyere as well, to put a bit of bite in my baked mac; using the fifty-fifty cheese ratio. But feel free to use chef's poetic license and use more or less Cheddar if you like.
Cheddar & Gruyere Macaroni and Cheese
by Chef George Hirsch | Makes 6 servings
2 Tablespoons Butter
1 onion, chopped
6 cloves garlic, chopped
2 Tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon hot sauce
pinch fresh grated nutmeg
2 cups half & half
3/4 cup sharp Cheddar cheese, shredded
3/4 cup Gruyere cheese, shredded
2 Tablespoons Parmesan cheese, grated
1 1/2 pounds uncooked elbow, shells, or other small pasta
Melt Butter in a large soup pot or saucepan. Add onion, and garlic, nutmeg and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the hot sauce, and simmer for 10 minutes.
Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Gruyere, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.
For the Mac Topping
4 Tablespoons butter, melted
6 Tablespoons bread crumbs
2 Tablespoons Parmesan cheese, grated
1 Tablespoon each fresh parsley, chopped
Fresh ground pepper, to taste
Place all ingredients in a bowl and mix well.
Put your own spin on this one pot dish by adding a variety of ingredients such as:
Vegetables: peas, broccoli, or muchrooms
Meats: prosciutto, smoked baked ham, or pulled pork
Seafood: crab, lobster, or shrimp
image, © GingerBlossom | istock
Jamón Serrano is Spain's dry cured country ham, much like the more popular Prosciutto of Italy, but slightly little less fatty. Jamón Serrano can come from any region in Spain, unlike Prosciutto di Parma, a certified product specifically marked from the Parma region in Italy. Jamón Serrano is aka mountain ham, a nickname given because originally the mountain regions were where the hams were cured, possessing ideal climate conditions for curing the hams for at least a year. This Serrano ham is a common ham, embraced and ingrained in the customs and traditions in all Spain's regions. And also, enjoyed on a daily basis at most Spanish meals.
Available at specialty markets.
Serve: carved paper thin with hard cheese and fresh fruit.
