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Warm Apple Cobbler

George Hirsch October 14, 2019

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Call it a crisp, a crumble or Betty, doesn't matter when you taste this quick version of apple pie!

Granny: This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested beginning in August, and are available year-round.

Gala: This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. U.S.-grown Galas are harvested beginning in mid-July, and are typically available year-round.

George’s Warm Apple Cobbler Recipe

Makes 4 –6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour

3/4 quick oats

1/4 cup chopped pecans or walnuts

1/2 cup melted butter

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:

4 cups Apples- 1/2 granny and 1/2 gala or other sweet apple, peeled, cored and chopped into 1/2 inch pieces.

1/3 cup water or *simple syrup

1/4 cup raisins, plump in simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins or one nine inch ovenproof casserole. Add chopped apples, raisins and simple syrup. Top with a generous amount of crumb topping. Bake for 35 to 45 minutes or until crumb topping is crisp and light brown.

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:

1 cup water

2 cups sugar

1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

The George Burger

George Hirsch October 11, 2019

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Tired of the same old beef patty? The next time you light up the grill, try my winning burger. A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan. And, don't forget my side of crisp kettle potato chips!

George Hirsch Tuscan Burger

The George Burger

Makes 8, ¼ pound burgers

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio

½ pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: potato rolls, caramelized onion, arugula, Parmesan flakes

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once.

Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan.

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger

2 cups good quality ketchup, (not high fructose)

2 Red peppers, split deseeded grilled and charred

Cloves from 1 head Caramelized garlic

¼ cup Virgin olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.

Chef George’s Caramelized Onions

Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger 2 cups good quality ketchup, (not high fructose) 2 Red peppers, split deseeded grilled and charred Cloves from 1 head Caramelized garlic, ¼ cup Virgin olive oil2 Tablespoons Balsamic vinegar1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.

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Curry Spinach Bean Soup

George Hirsch October 9, 2019

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Spice vs. Herb

The main difference between herbs + spices is rather subtle. Spices tend to come from plants grown in tropical climates where as herbal plants can be grown in many climates. Most herbs come from the green parts of a plant such as the stem and leaves while most spices come from the root, seeds, bark or flowers of a plant.

A spice is the dried part of an aromatic or pungent vegetable's bark such as cinnamon, fruit such as fennel, root such as ginger, flower such as saffron (the stigma) and the seed like mustard. These substances are then dried and used for enhancing flavors in cooking + baking.

Herbs stemming from leafy greens are used mostly for finishing a dish's character in a more fresh and subtle way. Some herbs I use nearly everyday are basil, parsley + thyme.

What may first come to mind when you see the word 'spicy' is that it will burn the tongue right out of your mouth; but I assure you that is not necessarily the case. This is a topic I'm very passionate about and have written about in all my books.

Spice mixtures, are the blending of the right amount of spices to create just the right taste sensation. This ancient culinary art has been used for centuries by numerous cultures that clearly knew that using spice blends is an ideal way to season foods beyond salt + pepper. Some good examples of blends are - a Five Spice Powder (China), Curry (Indonesian), Herbs de Provence (Southern France) + Poultry Seasoning (US).

Blending spices began for me with my passion for outdoor cooking on the grill. I found that if I used a combination of dried spices it produced an appealing enhancement to foods prior to grilling.

Of course, not only using the right blends are important, but so is adding them well in advance of lighting the fire. In some cases a large piece of meat such as a Texas brisket would be seasoned some five days prior to meeting up with fire. Another benefit of rub blends is that they are salt free.

I am delighted that in today's times people are seeking out more flavorful foods in even the most simplest of meals. So let's spice it up today with a bit of curry!

Curry Spinach Bean Soup

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 tablespoons olive oil

2 Italian sausage links, hot or sweet, removed from casing

1/2 cup chopped onion

1/2 cup chopped carrot

4 cloves garlic, chopped

1 cup tomato sauce

1 Tablespoon curry powder

2 teaspoons fresh thyme, chopped

1 teaspoon hot pepper flakes, more if you like it spicy

1 cup potatoes, peeled and chopped

3 cups chicken broth

1 can cannellini beans, drained and rinsed

2 cups baby spinach, washed, dried and chopped

Fresh ground black pepper to taste

Pre heat a large soup or saucepot to a medium heat. Add olive oil, sausage meat, onion, carrot, garlic, hot pepper flakes and cook, stirring, for 4-5 minutes until the sausage is light brown and vegetables are tender. Add the potato, tomato sauce, broth, thyme, curry and beans. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. Puree one half of soup in food processor. Return pureed soup back to soup pot.

Bring soup back to a boil, turn down to a simmer and add the spinach. Cook until the spinach is wilted, about 1-2 minutes. Add pepper to taste.

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Short Ribs Far East Style

George Hirsch October 4, 2019

New season of GHL releasing Oct 1st. Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the first chill arrives ? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 pounds beef short ribs, bone in

1/4 cup flour, for coating beef short ribs

2 Tablespoons olive oil

4 cloves garlic, sliced thin

1 Tablespoon fresh ginger, peeled and chopped

1 leek, whites only cut into one inch pieces

2 teaspoons sesame oil

2 teaspoons sherry

2 teaspoons soy sauce

juice of one orange

1 1/2 cups beef broth

Coat beef ribs with flour, shaking off any excess.

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side.

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone.

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken.

Serve with steamed dumplings and stir-fry vegetables.

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George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

The Best Is Yet To Come

georgehirsch September 29, 2019

Releasing October 1st

Tune-in / DVR This Fall to your local PBS and Public TV Stations, check your local stations for dates & schedules.

NEW THIS SEASON

More visits to local farms + producers for fresh ingredients, highlighting the benefits of living farm to table. Then, George returns to his home kitchen where he cooks, bakes and grills to show viewers how to prepare savory recipes.

Apple Pot Pie George Hirsch Lifestyle episode Go Green — ***Apple Pot Pie George Hirsch Lifestyle*** episode Go Green

New this season is his signature Good To Know tips and Chat and Chew with long-time friend chef and award winning journalist Alex Goetzfried.

Beer Battered Cod, Fish Fry George Hirsch Lifestyle episode Comforting Brew — **Beer Battered Cod, Fish Fry *George Hirsch Lifestyle* episode Comforting Brew**

George Hirsch’s series have been proudly distributed by American Public Television since 1994, when George introduced grilling to public television on the first TV cooking show to take cooking out of the studio. Since then, George has combined his passion for cooking and his zest for life to define the lifestyle genre, offering original recipes and informative programming to audiences who have welcomed him into their homes for 25 years.

Check local PBS + public television, Create TV listings for exact airdates.

With his down-to-earth, guy-next-door personality, chef George Hirsch first endeared himself to home cooks across the U.S. 25 years ago with his signature phrase, “If I can do it, you can do it!”

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

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