This is one of those desserts that your guests won't forget. I promise they will ask you for the recipe. TIP: Be sure to use really good quality chocolate; this will add to the success of this crowd pleasing dessert recipe.
image: Hirsch Media
After all these years, my nana's meatball recipe is still nurturing and comforting. I am delighted to share once again a simple recipe filled with goodness. Thank you nana for teaching me the essentials of a recipe, even those ingredients not listed here.
Nana’s Meatballs, as seen on George Hirsch Lifestyle
Makes 12 Jumbo, 24 large or 40 mini meatballs
chefgeorgehirsch.com | George Hirsch Lifestyle
3 pounds ground beef, 80 / 20 blend; can use combo of beef, pork, and veal
4 cloves garlic, minced
1/2 sweet onion, chopped fine
2 eggs, cracked and beaten
1/4 cup Parmesan cheese
2 Tablespoons fresh Italian parsley, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups day old Italian bread, pulsed into crumbs
1/2 cup chicken broth, to soften bread crumbs (variable amount may have to add more broth just to soften crumbs)
Fresh ground black pepper
* Note all ingredients should be very cold before blending.
In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.
Spray an oven-roasting pan with grease spray.
Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm up meat. Repeat until all meat is used up. Do not over crowd meatballs to make it easier to move them while baking.
Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.
Pre heat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F.
Roast meatballs for five minutes in oven or on stovetop just until they begin to brown. If roasting gently shake pan to move meatballs to turn over, or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce.
Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes.
For the Tomato Sauce:
2 Tablespoons Olive Oil
1/2 cup minced sweet onion
6 cloves garlic, minced
2 (28 ounce) cans crushed San Marzano Tomatoes
2 (6.5 ounce) cans tomato sauce
1 Tablespoon dried basil leaves
1/2 teaspoon oregano
Fresh ground black pepper
2 Tablespoons each fresh chopped parsley and basil
In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.
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.
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.
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.
