Time for Popcorn

George Hirsch September 23, 2021

Missed a show? CLICK to VISIT GEORGE HIRSCH LIFESTYLE RADIO program page WLIW-FM to Listen — **Missed a show? CLICK to VISIT *GEORGE HIRSCH LIFESTYLE RADIO* program page WLIW-FM to Listen**

The Secret Ingredient that Makes Movie Theater Popcorn Taste So Good? A super-fine salt that sticks easily to popcorn

I'm a true potato chip fan, but there is something about good quality popcorn that brings a smile to most peoples faces. It's usually associated with a fun event and good times like movies, parties or events. it also happens to be a very healthy snack, if you don't drown it in butter. I suggest a light salting while still hot from the pot.

Making Popcorn.

Makes 6 cups

chefgeorgehirsch.com | George Hirsch Lifstyle

For 6 Quart Stovetop Popcorn Popper. or heavy gauge opt with a tight lid.

Use any popcorn, as little as a teaspoon of any oil and in less than 3 minutes, there will be 6 quarts of delicious, mouthwatering popcorn to enjoy.

Popping Instructions Do not add any ingredients while the popper is on any heat source. Use the proper amounts of oil and popcorn.

1/2 Cup Popcorn + *Oil (peanut or high heat oil) use 1-3 Tablespoons

Some gourmet hybrid popcorn such as white, crimson or petite pop-up smaller and should be adjusted accordingly.

* As you become more comfortable with your popper, you can reduce the amount of oil used to as low as a single teaspoon.

Stove Instructions, Do not preheat popper and oil. SEE INSTRUCTIONS BELOW

Place popper with added ingredients on the gas stove and turn on the burner. Medium heat is best. If using an electric range, heat range only to medium-high; place popper with added ingredients on the heated unit. Stir slowly, adjust the temperature as needed so popping is complete in about 3 minutes. Continue stirring through entire process until there is only an occasional pop...pop, or until the handle becomes hard to turn. Do not force the handle. Remove from heat immediately. Transfer into a serving bowl. Add butter and salt or your favorite seasoning. Tip: Use flavored oil or spices for a new spin.

Caution: Never place an empty popper on the heated stovetop + don’t leave unattended while popping.

George Hirsch Living it UP! cooking & lifestyle book

Sold out

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

You Are Invited

georgehirsch September 17, 2021

Missed an episode of George Hirsch Lifestyle Radio? You can listen anytime at WLIW-FM or download wherever you get podcasts.

You are invited to the premiere beginning this Sunday 9/19 4 PM EST and every Sunday at 4 PM. Listen to LIVE STREAM at NPR’s WLIW-FM

In my NEW SERIES, George Hirsch Lifestyle Radio we celebrate how our lives are connected through food and culture. Visit the GHLR Radio Series program page at WLIW-F for more info on episodes, guests, and archived shows.

George Hirsch Lifestyle Radio explores how people from all walks of life are woven together through food and culture. No matter who they are or where they’re from, the experience of sharing a meal and exchanging tradition is a language everyone understands.

About GHL Radio Series In an extension of his long-running public television series, chef George Hirsch shares his holistic approach to lifestyle and food through compelling conversations with a broad array of distinctive guests – on topics ranging from nourishment and nutrition, food sustainability and science, clean and healthy eating, and even the boom of culinary cinema. George and his guests share memorable moments around the table and offer fresh perspectives that celebrate the many ways that how we live and what we eat connect us all.

George Hirsch Living it UP! cooking & lifestyle book

Sold out

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

I'm Not Yoking, Caesar Dressing

George Hirsch August 23, 2021

As the warm starts to heat up I turn to my go-to salad as a side for protein added ingredients directly from the grill. An impressive cool way to entertain!

I have been asked this question many times over the years regarding raw eggs as an ingredient in Caesar Dressing recipe. I say when in doubt, leave it out. So here are the facts...

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.

That being said, there are still state laws that forbid the use of raw eggs in restaurants, because of health risks, including higher risk to pregnant mothers.

There is an actual man named Caesar behind the legendary dressing name. Caesar Cardini was of Italian-Mexican decent. Talk about a melding of culinary and rich cultures. His recipe was destined for success.

It was in the 1920s when Caesar dreamed up the magic recipe that eventually took Hollywood by storm and linked his name forever to this popular salad combination. Basically, the chef made a salad and dressing with the only ingredients he had left on hand during a busy holiday.

Caesar's family carried on his recipe by bottling it as Cardini's for nearly fifty years before passing on the torch to a larger manufacturer.

Here is my no yolk dressing that may even fool the authentic Caesar Dressing diehard with a discriminating palate. With grilling season upon us, top that salad with grilled steak, chicken, or charred shrimp!

No Yolk Caesar Dressing | serving for 2

chefgeorgehirsch.com | George Hirsch Lifestyle from Living it UP cookbook

With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic, or I really prefer 4 cloves of caramelized garlic ( Optional: 1 - 2 crushed anchovies) and a Tablespoon of Dijon mustard together, into the bottom of a large bowl. Add lemon juice from half a freshly squeezed lemon. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, the dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to a wooden bowl. Add dressing, and toss. Add freshly made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Top with optional anchovies, or serve on the side.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Georgie Porgie Pudding

George Hirsch June 1, 2021

Join me daily CLICK to WATCH Live Stream 2:30PM Monday - Friday

Oh, how I hated that rhyme growing up; it meant it was time to put up your dukes. Today, it doesn't quite have the same effect anymore. Nowadays, the idea of pudding stirs up nostalgic memories of my Nana making batches of her rice pudding. Nana would serve it warm on a cold night or chilled on a sticky summer's night. She might even top it with a little glazed meringue because just a simple blob of whipped cream wouldn’t do. I was also led to believe that comforting rice pudding had curative properties. If not feeling well, a healthy scoop was the remedy in my house. I guess that’s why the Romans ate rice pudding as a cure for upset stomachs?

Having really no economic barrier and universal appeal- I’ve seen rice pudding on restaurant menus from diners and joints (my favorite place to find RP) to high-end linen napkin on-your-lap digs. Personally I‘ve made more batches than I can even remember. Here are a few variations that come to mind; Rum Raisin, Berry, Pomegranate, Coconut Mango and Banana. Keep in mind, I made mega batches. I prepared rice pudding batches to feed a daily buffet for about 10,000 people with list of ingredients like; 18 gallons milk, 12 pounds of rice, 12 pounds sugar.

Making a batch for 10 thousand or ten hungry people at home is pretty easy, as most ingredients are probably already in the pantry and can be prepared using leftover plain cooked rice.

TIPS: Knowing your grains is essential, as each type of rice will provide different results. Here are your options; long or short-grain white rice, brown, basmati, or jasmine. Cooking times and consistencies will vary wildly, ok, maybe widely. Long grain rice makes a pudding that is slightly drier and chewier than one made with short-grain rice. In comparison, brown rice will be nuttier. Arborio rice is starchier and therefore can set up without the addition of eggs. Cooking times will also depend on the type of rice, along with the amount of milk used.

Other important tips: Do not combine any sugar with rice until the rice kernels are completely tender, or the starch will begin to set and harden and will not become additional tender. Do not use converted rice as it contains pre-gelatinized starch, which will not thicken rice properly. To keep a skin from forming over rice pudding, sprinkle a small amount of granulated sugar over the top as soon as you pour the pudding out of the pot.

Experiment with your favorite flavorings and styles, and serve it up on your next tailgate, more formal occasion, or just when you need a Nana pick-me-up! Enjoy!

George’s Rice Pudding

Makes 2 cups, about 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

3/4 cup uncooked short-grain rice

1 1/2 cups water

1 1/2 cups milk

1/3 cup granulated sugar, or if using Turbino, slightly less

1/4 teaspoon salt

1/2 cup milk

1 egg, beaten

1/2 cup raisins, plumped with dark rum or water

1 Tablespoon butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon cinnamon

In a medium saucepan, add rice and water to a boil, reduce heat, cover, and simmer gently for 20 minutes or until rice is tender. Or, use cooked leftover rice.

In a separate bowl, mix 1 1/2 cup milk, salt, sugar, and salt. Add to cooked rice and return to heat and gently simmer and stir for 15 minutes.

Mix the remaining 1/2 cup milk to the beaten egg in a separate bowl, plumped raisins, butter, vanilla, cinnamon, and nutmeg.

Stir egg mixture into milk and rice and simmer for two additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle a small amount of granulated sugar on top to keep the skin from forming.

Serve with fresh chopped fruit, toasted chopped nuts, whip cream, or meringue.

Sold out

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

George Hirsch Living it UP! cooking & lifestyle book

Cone Maker

George Hirsch May 23, 2021

It's that time of year, ice cream cone season. The pizzelle maker is a way to make the ice cream cone experience meglio; meaning better in Italian.

The pizzelle, known to be one of the oldest cookies, originates from Abruzzo, Italy. The waffle cookie is made from a simple batter, making a popular treat during the Christmas + Easter seasons. And it is also common for the pizzella to be rolled into a cigar-like shape and filled with cannoli cream.

Pizzelle

Makes about 2 dozen pizzelle

chefgeorgehirsch.com | George Hirsch Lifestyle

Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream cones or rolled into small shells for filling.

3 eggs, beaten

3/4 cup pure cane granulated sugar

8 Tablespoons sweet butter, melted

2 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon vanilla

1 teaspoon Anise, Sambuca, or Amaretto

In a mixing bowl, whisk together the eggs and sugar until pale yellow and whisk marks remain in the batter, 2 to 3 minutes. Add the melted butter, the Sambuca, vanilla, lemon zest, and mix.

Mix the flour and baking powder. Fold the flour mixture into the egg mixture in two stages, folding each addition just until blended.

Heat pizzelle maker according to the manufacturer's instructions. Brush lightly with melted butter and spoon about 1 Tablespoon of the batter onto the pizzelle maker. Cook according to the manufacturer's instructions until golden brown. Remove and place pizzelle on a cooling rack—repeat steps with the remaining batter.