Colcannon

George Hirsch February 22, 2025

Potato dishes are comforting and crowd-pleasing. They are a great side dish and can easily be turned into a main. This month, it is timely to celebrate the tradition of Ireland with another favorite.

This comforting traditional Irish dish of potatoes and cabbage was more or less created from the plentiful supply of potatoes and cabbage in 18th-century Cork, Ireland. Colcannon is similar to the English's bubble and squeak; only the potatoes are mashed. The other key ingredients were fresh milk, freshly churned butter, and onion. This is a good side dish that can be made quickly with leftover potatoes and cabbage. Serve with smoked ham or corned beef.

Colcannon (potatoes with cabbage)

serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds red skin potatoes, cut into small pieces

1 cup milk, hot

6 Tablespoons butter

1 cup sweet onion, chopped

1/2 cup leeks, white and pale green only, chopped fine

6 cups green cabbage, finely shredded and braised in corn beef (or chicken) broth

Freshly ground pepper, to taste

Boil potatoes for about 15-20 minutes or until tender. Drain and mash potatoes with skins on, adding the milk.

While the potatoes are cooking, melt 3 Tablespoons of butter in a large saute pan. Add the onion and leeks; cook until translucent. Add the cabbage and cover; cook for at least 5 minutes or until desired tenderness. *Combine the cabbage and onion mixture into hot mashed potatoes. Season with fresh ground black pepper. Top each serving with a teaspoon of butter.

* OPTIONAL: add 1 cup of cooked chopped corn beef or ham.

Another popular requested recipe from George Hirsch Lifestyle TV Series is my Mousseline Potatoes. Sláinte!

Celebrate Ireland CLICK to WATCH a classic segment from George Hirsch Lifestyle — **Celebrate Ireland** CLICK to WATCH a classic segment from ***George Hirsch Lifestyle***

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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.

Gather 'Round the Grill Cookbook, Vintage (new)

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From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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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!
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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.

Chicken Chipotle Tostada

George Hirsch February 7, 2025

Much like an open-faced sandwich or pizza, tostadas usually have a base of corn, sometimes flour tortillas that are toasted, usually by frying in oil, but can also be toasted on a grill or griddle, resulting in easier preparation and a much healthier version without sacrificing taste. What makes for great-tasting tostadas is the toppings with a variety of flavorful condiments such as beans, cheese, crema fresca (somewhat like crème fraîche), sour cream, chopped cabbage, or lettuce, sweet onions, jalapeños, guacamole, and salsa.

CHICKEN CHIPOTLE TOSTADA
From George Hirsch Living it UP!
chefgeorgehirsch.com | George Hirsch Lifestyle

Makes 4
4 6-inch Flour tortillas or very fresh corn tortillas
2 Tablespoons olive oil for tortillas
2 Chicken breasts, marinated, grilled, and thinly sliced
1/4 cup monetary jack cheese, shredded

Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.

For The Chicken Marinade:
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila
2 Tablespoons cilantro
4 cloves garlic, chopped
1 Tablespoon chipotle hot sauce
1 teaspoon cumin

Combine all marinade ingredients in a medium bowl and mix well. Pour over chicken, cover, and refrigerate for two hours.

Preheat the grill or griddle to medium-high.

Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice them into small pieces.

For the Chipotle Sauce:
1/4 cup orange juice
2 Tablespoons barbeque sauce
1 Tablespoon chipotle hot sauce
1 Tablespoon fresh cilantro, chopped

Mix all ingredients in a small pot, simmer for 3 minutes, and cool.

To Assemble Tostadas:

Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro.

Place the Tostada on the grill or griddle on medium/ low heat, or bake it in a preheated 375-degree F oven.

Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown.

Serve with fresh cilantro, wedges of fresh limes, and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca, or sour cream.

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Gather 'Round the Grill Cookbook, Vintage (new)

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LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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Punxsutawney Pancakes

George Hirsch February 1, 2025

It's that time of year once again. Doesn't it feel like Groundhog Day was just yesterday? Those of you who know me know it's my favorite holiday tradition of the year. I love the excitement of the anticipated sign of spring from the Seer of Seers, Punxsutawney Phil, on February 2nd each year. Who would believe the little weather-predicting rodent would be 75-90 percent accurate. How about that! I'd say that's more predictable than any certified meteorologist.

However, I really feel Groundhog Day took on an all-new meaning years back after watching Bill Murray in the movie Groundhog Day. Imagine eating all the pancakes and donuts you like and repeating them the next day and the next.

So, in honor of Punxsutawney Phil and Bill Murray, here's my Punxsutawney Pancakes Recipe. Hearing the alarm clock at 6 AM on Groundhog Day just isn't the same without a tall stack of pancakes and a carafe of good coffee to wake up to. Just be sure to serve with a good maple syrup. Or, try a slice of my Egg Custard Pie (recipe below) for another sweet celebration.

Wishing you a Happy Groundhog Day this upcoming weekend! May my Punxsutawney Pancakes become a tradition at your breakfast table as well.

George's Punxsutawney Pancakes

Makes eight pancakes

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1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane granulated sugar

* 1 1/4 cups buttermilk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

* To make Buttermilk

1 scant cup whole milk

1 tablespoon white vinegar or lemon juice

To make buttermilk:

Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk

Mix all dry ingredients in a large bowl well with a whisk: the flour, baking powder, salt, and sugar. In a separate bowl, mix all wet ingredients: the buttermilk, vanilla, egg, and melted butter.

Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over-mix, or pancakes will become tough.

Preheat a nonstick pan or lightly grease a griddle over medium-high heat at 375 degrees F.

Tip: Test the temperature by dropping a drop of water on the surface of the pan. Water will dance across the surface when at the correct temperature. Test one pancake.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add any fresh fruit, such as bananas or blueberries, at this time. You will see bubbles form on the top side when brown on the bottom, flip, and brown on the second side.

Serve hot with syrup or your favorite topping.

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Gather 'Round the Grill Cookbook, Vintage (new)

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Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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Nougatkugeln

George Hirsch December 16, 2024

Aka the chocolate truffle, the bite-sized petit four is made from a creamy mixture of chocolate ganache, usually with butter and cream. However, this German version I've prepared below has less fat in the recipe but does not sacrifice the decadent chocolate flavor. As I've written prior, the quality of the truffle is primarily dependent on the quality of the chocolate you start with. I can't stress this enough.

Nougatkugeln

chefgeorgehirsch.com | Makes about 35 truffles

4 ounces semi-sweet chocolate, chopped

1 cup confectioners sugar

2 Tablespoons unsweetened cocoa powder

*2 Tablespoons espresso or strong brewed coffee, or as needed

2 teaspoons pure vanilla extract

1 cup hazelnuts or almonds, lightly toasted & ground

Optional filling: To make an all-chocolate truffle: substitute 1 cup semisweet chocolate, ground medium-fine, for the hazelnuts.

Optional flavoring: Reduce espresso by 1 Tablespoon and substitute with 1 Tablespoon of Frangelico (hazelnut flavor liquor), or Grand Marnier (orange flavor liquor). SEE DIRECTIONS BELOW

Melt the chocolate in the top of a double boiler, scraping down the sides with a rubber spatula to avoid overheating. As the chocolate begins to melt, remove the bowl from the heat.

In a separate bowl, combine the confectioner’s sugar and cocoa powder with a wire whisk. Mix in espresso, vanilla, and nuts. The mixture should be slightly thick; add additional espresso if the truffle mixture needs to be slightly smoother.

Cool mixture slightly, and with a small scoop or by hand, form small balls by shaping them into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate.

Garniture: Place your coatings for the truffles on a plate and roll truffle balls in one of the following:

Toasted crushed nuts

Powdered sugar

Cocoa powder

Tempered chocolate striped over truffles

Coconut

Shaved chocolate

Chill until firm. Nougatkugeln is best when served at room temperature.

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

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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There's a Sop in My Soup

George Hirsch December 12, 2024

Of course, there is - what would a French onion soup be without a toasted crouton, aka a sop? Sops are used for soaking up a warm liquid, broth, or wine, and was the term used in days of yore. I guess it was only natural that the word soup derived from sop.

The mixture of these five onions gives a nice character to the soup. But, no sweat if you have less than five. Use a sweet onion such as OSO, which I found this week at the market, and you'll have a tasty version. The so-called bar of success in making an onion soup is all the slow cooking and gradual 'caramelizing' of the onions. The onions' natural sweetness adds a rich, robust flavor and golden brown color, the prize in this soup.

*This easy to prepare hearty soup for a cool night makes for a wonderful dinner or rustic appetizer.*

CREAMY FIVE-ONION SOUP

Makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons olive oil

2 each sweet onions*, chopped

3 cloves garlic, chopped

6 each Chipolini onions, chopped

1 each red onion, chopped

1 green onion, chopped

1 Tablespoon flour

1/2 cup tomato sauce

2 teaspoons dried thyme

2 bay leaves

1 teaspoon Fresh ground black pepper to taste

1 cup white wine

1/2 cup potatoes, peeled and chopped

2 cups chicken broth

2 cups beef broth

Optional:

1/2 cup half and half

French bread croutons

Parmesan, Emmental, or Gruyere cheese

Preheat a large soup or saucepot to medium heat. Add olive oil, sweet onions, garlic, cipollini onions, red onion, and green onion. Cook for 10 minutes without stirring until the onions in the bottom of the pot begin to brown. Stir, and allow the onions to continue to brown further. Stir and allow onions to cook for an additional five minutes. The total cooking time of onions will be about 20 minutes or more.

Season with thyme, bay leaves, and pepper; add tomato sauce and flour, and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth, and potatoes. Bring to a boil, then lower to a simmer, cover, and cook for about 30 minutes.

Remove bay leaves then, and puree one-half of the soup in a blender or food processor.

Return pureed soup back to soup pot. Bring soup back to a boil; reduce temperature to a simmer. Add optional half and half. Serve with a toasted French bread crouton, top with grated Parmesan, and melt Emmental or Gruyere cheese.

*Note on onions: Soup may be made with any type of sweet onions and garlic only. Or, you may add any onion family, such as leeks, chives, etc.

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