Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 4, 2025

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With a simple eggplant, squash, and tomato, you can make magic. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day, served hot or cold.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when light brown, remove. Cool. Slice the tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, layer eggplant, squash, tomato; repeat using up vegetables. Optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, fresh basil sprigs, fresh chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

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

$19.95

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)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

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

$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.

Power Cookie

George Hirsch August 28, 2025

Why wait? Now is the time to make a big batch. I created this recipe for a Power Cookie with a healthy spin on the oatmeal cookie; see the apple sauce and no oil—a definite crowd favorite since I have baked this cookie in the thousands. But you'll have to see for yourself and share with the kids. The true secret is in the quality of the rolled oats. Now, who doesn't like a fresh-baked oatmeal cookie?

George's Power Oatmeal Cookies

George Hirsch Living it UP! cookbook | Makes 1 1/2 to 2 dozen cookies

From George Hirsch Living it UP! TV series companion cookbook

6 Tablespoons butter

1/4 cup apple sauce

1/2 cup brown sugar

1/2 cup sugar

2 egg whites

1 1/2 rolled oats (not quick-cooking)

3/4 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup raisins

1 teaspoon vanilla

2 Tablespoons pecans, chopped

Preheat oven 350° F. Follow the Recipe Below

Mix the butter, applesauce, brown sugar, sugar, egg and vanilla. Beat until creamy. Sift the flour with salt and baking soda. Add to creamed mixture, blending well. Fold in the oats, raisins, and nuts.

Make into 1-inch balls and place on a cookie sheet. Bake for 9-11 minutes or until the edges begin to set.

TIP: Do not overbake! When removed from the oven, the cookies will carry the heat and continue to bake.

**Chef George shares low and slow brisket, pulled pork, ribs, + chicken with plenty of sides!**

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

$19.95

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

$24.95

Apple Pot Pie as seen on George Hirsch Lifestyle

georgehirsch August 25, 2025

Make your day a little sweeter with my Apple Pot Pie

Apple Pot Pie

Makes 2 servings or 4 if sharing

chegeorgehirsch.com | George Hirsch Lifestyle

Ingredients

2 baking apples, such as Granny Smith or Gala

1 egg, beaten well for egg wash

1 sheet of puff pastry (store bought) cut into 2 pieces.

Butter, Brown Sugar, Graham Cracker or Cake Crumbs, Granola, Raisins, Brandy optional

Peel apples. Core apples 3/4 through, leaving the bottom intact.

Add 1 tablespoon of butter to the bottom of a small but deep heavy-duty casserole or cast-iron pan. I adapted a cast iron butter melting pot, the perfect size for an apple.

Add 1 teaspoon of graham cracker crumbs or cake crumbs.

Add 1 teaspoon of brown sugar. Place cored apples on top of the sugar and crumbs.

Repeat, add on top of the apple—1 tablespoon of butter, 1 teaspoon of graham cracker crumbs, and 1 teaspoon of brown sugar. Top with 1 tablespoon of granola, raisins, 1 teaspoon of graham cracker crumbs, and 1 teaspoon of brown sugar.

Repeat until flavorings are 3/4 up the side of the pie dish. Finish with a teaspoon of maple syrup added to the top of the apple.

Optional: 1 Tablespoon of brandy, or apple or orange juice.

Cut a sheet of puff pastry into a 6 x 6-inch square. Lightly drape over the apple pie dish, allowing it to lightly hang over the inside. Repeat on the second apple pot pie. Cut excess dough about 1/2 of an inch below the top of the pot pie.

With the tip of a paring knife, “dock” (poke holes) the top of the dough to allow steam to escape during baking. Brush pastry lightly with egg wash, do not puddle.

Refrigerate pot pies for 20 minutes. The pastry should be cold when placed into the oven.

Preheat oven to 400 degrees F. Bake for 20 minutes until done. Allow to rest 5 minutes before serving or serve at room temperature.

Serve warm with freshly whipped cream.

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

$19.95

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

$24.95

Summer Corn Chowder

George Hirsch August 21, 2025

When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.

One of my most often requested soup recipes, especially during summer when the farms are abundant with fresh, candy-like corn and our famous Long Island East End Yukon Potatoes.

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record, I have had some farmers tell me - that farmers in other regions are envious of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit it for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four to six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

Optional: 4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped

3 cloves garlic, peeled and chopped

Optional: 1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces

1/2 cup chopped carrot, chopped

1/2 cup chopped celery, chopped

2 Tablespoons all-purpose flour

4 cups vegetable or chicken broth

2 cups corn (about 4 ears), fresh cut from the cob, or leftover grilled corn

1 cup Yukon potatoes, well-scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf

1 teaspoon fresh thyme, chopped

1/2 teaspoon hot sauce

pinch of sea salt

fresh ground black pepper

1/2 cup half-and-half

1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme

Preheat a soup pot to medium temperature. Add olive oil and pancetta, and cook until light brown. Add onion, garlic, and chicken and cook until lightly colored.

Add carrot and celery, and cook for three to four minutes. Add flour, cook for two minutes, and slowly add chicken broth. Bring soup to a boil, and add corn, potatoes, thyme, hot sauce, and bay leaf. Simmer the soup for 45 minutes to 1 hour.

Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.

Sold out

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

$19.95

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

$24.95

Gazpacho as seen on George Hirsch Lifestyle

George Hirsch August 14, 2025

This time of year is perfect to dream about those farm-fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!

I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia, Spain, with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in the early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar.

Gazpacho aka Liquid Salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, finely chopped

1/4 cup scallions, finely chopped

1/2 cup cucumber, peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar

Optional: 1 fresh gherkin cut into four wedges and a sprig of dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs of ceviche style.

*In a large bowl, mix all the ingredients and chill for two hours before serving.

My recipe will give your knife skills a workout. Feel free to use a blender. Keep in mind that the manual chopping of the vegetables will preserve the flavor.

*Tip: Be aware, using a food processor or blender cooks the veggies with friction, in turn, changing the natural, uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of good olive oil.

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

$19.95