Flatbread Pizza as seen on George Hirsch Lifestyle

George Hirsch August 14, 2016

Potato Flatbread Pizza as seen on George Hirsch Lifestyle

When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love a caprese style pizza when there is an abundance of vine ripe tomatoes. My white flatbread pizza is also a crowd pleaser with its warming crunchy toppings.

Potato Flatbread Pizza as seen on George Hirsch Lifestyle

Potato Flatbread Pizza

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For the Pizza Dough Recipe

For the toppings:

Baby Yukon Potatoes, sliced thin

Cipollini Onions, sliced thin

Feta, crumbled

Calamata Olives, pitted and sliced

Drizzle top with olive oil before baking.

425 degree F. oven 5-7 minutes

Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

Next day, pre heat *oven to 475 degrees F.

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.

Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper.

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done.

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Caprese Flatbread Pizza as seen on George Hirsch Lifestyle

13 EPISODES on 4 HD-DVD Disk Set, season one

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George Hirsch Living it UP! cooking & lifestyle book

Chutney

George Hirsch August 10, 2016

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

I’m up to my waist in tomatoes. Today's inspiration. Opting for a quick appetizer to serve with some cool rosé.

Tomato chutney is a South Indian style condiment that goes well with savory foods such as roasted pork, ham, turkey or chicken. But it is also a spicy way to top Neufchâtel (lower in fat than cream cheese) or farmers cheese served with toasted naan flat bread as a hors d’ oeuvre.

Tomato Chutney

Makes about 1 cup

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound ripe roma tomatoes, chop & puree in food mill to remove skin and seeds

2 Tablespoons fresh ginger root, peeled and chopped

1 clove garlic, peeled and chopped

1/3 cup granulated sugar

1/4 cup red wine vinegar

1 sweet onion, chopped fine

2 Tablespoons golden raisins, plumped

1/4 teaspoon each: chili powder, paprika

3/4 teaspoon curry paste such as Bhuna or Pataks

Pinch of cinnamon, nutmeg

1 Tablespoon fresh cilantro, chopped

Puree tomatoes, ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with chili powder, paprika, curry paste, cinnamon and nutmeg. Simmer over medium heat until thick. Cool. Add cilantro. Refrigerate until ready to use; keeps about one week. Serve chilled or at room temperature. Read Guide for any type of canning.

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Layering with Seasoning, Salmon 2 Ways

George Hirsch July 28, 2016

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

Captain Pete's Custom Built Hot Smoker, from George Hirsch Lifestyle TV series

Watch George Hirsch Lifestyle Tuesday, November 4th 7:30AM and 1:30PM EST on Create TV to catch Captain Pete's secret recipe for THE best cold smoked salmon I have ever tasted! And, I'll step up with my hot smoked cedar planked salmon. My recipe is not a secret and I'm happy to share.

Captain Pete removes smoked salmon on George Hirsch Lifestyle TV series

Making a hot smoked for the holidays is a nice way to wow guests, and take the pressure off the turkey!

Click here for my Cedar Planked Salmon

Smoked Salmon Two Ways, from George Hirsch Lifestyle TV series

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Chill Out

George Hirsch July 19, 2016

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

Chef George Hirsch Heirloom Tomato Salad

The entire country is feeling the summer heat. Keep it cool today with salads fresh from the garden!

Tomato Chick Pea Salad

Mussels Provencale

George Hirsch July 12, 2016

Coastal living makes me say “hello seafood.” My rule with cooking seafood is the simpler, the better; as well as believing in keeping it as local as possible. The classical way I learned to cook mussels years ago a la Moules Marinières, or mussels in the style of the sea, synonymous with summers in France. I have prepared many versions versions of this style all with success, key to the recipe is freshness.

These mussels were sourced and cooked within 2 hours of harvest. Walk don’t run!

Chef George Hirsch Mussels Provencale

Mussels Provencale

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds mussels, cleaned and remove beard

2 Tablespoons olive oil

8 cloves fresh garlic, pealed and chopped

1/4 sweet white onion, chopped

1 green onion, chopped

1 teaspoon red pepper flakes

1 cup white wine

1 sprig fresh thyme

3 Tablespoons fresh parsley, washes & chopped

1 Tablespoon fresh basil, chopped

1 ripe tomato, cut into small pieces

Preheat a large sauce pot, large enough to hold the mussels. Add olive oil, garlic, onion, and hot pepper flakes. Cook for 1 minute. Add mussels and white wine. Cover pot and cook until mussels open, about 4-5 minutes. Shake pot to mix up mussels.

Remove mussels with a slotted skimmer, leaving all the juice in pot. Add parsley, basil, and tomatoes. Bring mussel juice to a boil and reduce juice by half.

Caution to not over cook the mussels because they will become dry and rubbery. Remember to discard any that do not open as this indicates that the mussel was dead and will most likely be spoiled.

George Hirsch Mussels Provencale with Dipping Sauce

Good tip: The jewel in eating mussels is to get the right balance of the mussel meat with the fantastic broth juices that come from cooking the mussels with wine, garlic and herbs. No utensils needed, use the mussel's shell as your spoon. Pick up the freshly steamed mussel in the opened hinged ‘valve’ (the shell). Break the valve in-half, discard one half of the shell. With the second half valve (shell) that now has the mussel meat, dip the half-shell and mussel meat into the warm broth scooping up just the right amount of juice to meat. Now, politely slurp the mussel along with the broth in the same mouthful. Mouth watering. Heaven! Sometimes I see others do a dip using a fork, but they are missing the gold, the broth!

Try this next time you prepare mussels, instead of using a fork and dipping into the broth that will just slide off your mussel meat. What to do with empty shells? I have observed other connoisseurs of mussel eating that includes arranging the eaten empty half valves into unique patterns on plates.

Simple and ready in minutes. But do yourself a favor, have plenty of good bread on hand to dip and soak up any leftover broth. Summer - here we come!

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13 EPISODES on 4 HD-DVD Disk Set, season one