One Pan Meal

as seen on George Hirsch Lifestyle TV series 

as seen on George Hirsch Lifestyle TV series 

Looking for an easy one-pot meal? The frittata can be more than just breakfast, including brunch and lunch. Fill it with fresh veggies and good eggs like my recipe below and you'll have a powerful one-pan, moveable feast. A perfect take along for a picnic or al fresco meal. 

A frittata is also the perfect way to repurpose leftovers like roasted potatoes; add fresh herbs for added flavor like spring chives or thyme.

fritatta waterside

Fresh Herb Frittata

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

10 eggs, well beaten

2 Tablespoons water, optional  

1/4 cup pancetta 

4-6 each baby Yukon potatoes 

1 shallot or 1 Tablespoon sweet onion 

1 green onion 

1 Tablespoon fresh basil, chopped

1/2 cup fresh mozzarella, sliced into small pieces  

1/4 teaspoon hot sauce

fresh ground black pepper

Pre heat a large oven proof sauté pan. Preheat oven to 350 degrees. 

Beat eggs with water, basil, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, cook pancetta until slightly tender. Add shallot and potatoes cook until potatoes are tender. 

Add pepper and hot sauce to eggs. Pour eggs over the filling and place the pan over medium heat. Stir egg mixture 2-3 times or just enough to mix eggs and potatoes. When the eggs begin to set, lower the heat and cook on medium heat for 3-4 minutes, top with fresh mozzarella and green onion. 

Cover or place pan in oven for additional 1-2 minutes or until firm yet moist. 

Top with fresh basil. Serve warm or room temperature.

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Summer Garden Pasta

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

If you are looking for that under thirty minutes to-cook-to-table dish without compromising flavor for time, this is it. And, variations on this recipe are very easy to do. My summer garden sauce recipe is without a meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. Adding fresh summer corn adds sweetness and a little texture to this fresh pasta dish.

This pasta sauce is great served warm or chilled added with a tube shaped pasta.

Chef George Hirsch Summer Pasta

George's Summer Garden Pasta

Makes four servings

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1 pound spaghetti or linguini

1/4 cup extra virgin olive oil

1 green zucchini squash, cut into small pieces 

4 cloves garlic, peeled and chopped fine

¼ sweet onion, chopped

1 pint grape tomatoes, split in half

½ cup fresh basil, chopped

1 cup fresh green beans, split and steamed

1 ear fresh corn on the cob, steamed and removed from cob

½ cup fresh ricotta

¼ cup parmesan cheese

pasta water, variable

4 fresh basil leaves to top pasta

fresh ground pepper to taste

Note: The amount of pasta water you will need to add to sauce will depend on the quality of pasta you use and how hot your pan is when adding water to pasta. 

Pre heat a large saute pan to medium heat while waiting for water to boil. Add 2 Tablespoons of olive oil, green squash and cook for 2-3 minutes until light brown in color. Add onion, garlic, tomatoes, corn and ½ of the basil. Cook for about 5 minutes over a low heat, until the tomatoes cook down. Meanwhile, steam green beans al dente and reserve. 

Bring a large pot of water to a good rolling boil. Cook the pasta until it is al dente, reserving a small amount of pasta cooking water.

Remove saute pan from the heat and reserve. Drain the pasta, and immediately toss it into the saute pan, mix well. Immediately add the remaining olive oil to the hot pasta and blend using a large kitchen fork or tongs. Add a 1/4 - 1/2cup of pasta water and continue to mix well. Top with remaining basil.

Top with additional cheese, basil, and freshly ground black pepper. Serve immediately with a small scoop of fresh ricotta and a basil leaf. 

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Hamptons Food Talk

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Summer brings many to the Hamptons in search of surf, sand and of course its stellar food. Watch my visit on Food Talk where I share my roots, career and what local is all about; as I have for 23 years on PBS. click to watch earlier broadcast online here. 

Portuguese Clams, prepared on Food Talk

Portuguese Clams, prepared on Food Talk

Congrats Steve on the anniversary of your second season of Food Talk!

chef George Hirsch, Talk Show host Steve Haweeli

chef George Hirsch, Talk Show host Steve Haweeli

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Often Neglected

Really, I don’t mean to play favorites and cause any bad feelings among my herb seasonings, but we all get into a rut sometimes. Don't we? I know I am one of the world's greatest promoters of basil. I’ve even been advised at times by my director to ease up on my passion for basil. So, you can say I’m turning over a new leaf. My fresh herbs this season are now planted and I’ve included a new family member to the group. Yes, there still is basil, but I've added lemon verbena to the group. 

Verbena.jpg

Native to Argentina, Chile and Peru where it grows wiild on roadsides; Aloysia Citriodora aka, Lemon Verbena leaves are ideal to use for a lemony flavor addition to grilled fish, poultry dishes, marinades, and beverages. I’ve even used this very aromatic herb in place of lemon zest for desserts, such as my Lemon Squares. Thirsty? Try adding lemon verbena to iced tea in addition to mint. Also, when added to herbal tea it provides a fresh from the garden taste to your warm beverage. 

The aroma is intoxicating. It was love at first whiff, when we met at the nursery!

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