George Hirsch Cooking and Lifestyle TV show

Inspiring Creative Flow

admin@georgehirschliving.com (Hirsch Productions) — Tue, 10 Nov 2009 22:44:42 +0000

My creative flow can only be as good as what I am absorbing, just like a sponge. So I need to soak up positive energy to succeed at any task and to stay creative. Like most, when I hit the proverbial wall, I need a recharge. Here are a few different ways that work for me and may work for you too.

Doing a more intense work out; sort of sweating-it-out so to speak is my number one method.

Listening to music that makes me feel good, especially when driving, is a good jump starter for the soul.

Being outdoors; breathing fresh air is my key to recharge and reboot the mind. I especially benefit from the suns rays and positive ions from time at the beach.

Cooking is the ultimate inspiration for me and I love doing it. It's a good feeling when I see it all come together, and even better when I see the pleasure it brings others.

image: George Hirsch, East Hampton Main Beach, NY

Air Travel’s Glory Years

admin@georgehirschliving.com (Hirsch Productions) — Wed, 04 Nov 2009 01:01:06 +0000

Come fly with me. Oh the exciting lifestyle of a flight attendant, or to be more accurate, the stewardess when referring to these vintage photos. The flight attendant title wouldn't come to be until the late 1960’s. Back then ladies would be retired at the old age of 32 or upon your marriage, whichever comes first! Nice policy. But you see there was still glory and romance in this profession; jetting to Rome, wearing designer uniforms and dining across continents for a young lady.

I did get to know a few flight attendants during my years traveling millions of miles above 30 thousand feet. Ahem. Just kidding- I have a tremendous amount of respect for everyone of them and always had generally good experiences. But, things have changed and the so called art in the air is so, so different. It seems that form of transportation has become a victim of extremes; passengers looking for bus fare rates and trying to carry everything they own onboard including farm animals. And yes, I did witness a passenger boarding with a live chicken. And now every ounce of refreshment and entertainment translates into added operating costs, so we do without the drink and magazine or movie.

Oh here's a conversation I overheard and will never forget. The Flight Attendant, “Hi sir, would you like the beef or the chicken?” The Passenger, “Do you have fish?” I guess somehow, food at 30K feet seems better?

What it now comes down to is this- the passenger has to do more to get more. It's just the way it is, so to make it more comfortable for yourself here are a couple of sites that are good for pre-boarding research. You can check out reviews of the exact seat you will be in prior to your next flight at SeatGuru. Do your travel research and you’ll make everyone’s travel easier, budget-in for flight delays at FlightAware. My philosophy is be prepared, but expect the unexpected.

Oh, and when the flight attendant makes the announcement to remain in your seat until we come to the gate, they are talking to you person next-to-me already on your cellphone. Smile. And folks, thank you for flying with us!

source: vintage images of the ladies in the friendly skies

Party at the Tail End

admin@georgehirschliving.com (Hirsch Productions) — Fri, 16 Oct 2009 04:12:47 +0000

Today tailgating is a huge part of most athletic events; especially college football. But, it doesn’t end there. You’ll smell the aroma of sausages, steaks and basically anything you can grill- at many types of outdoor pre-events like NASCAR, music concerts and even kid's events.

Believe it or not, the First American Tailgate was not a very happy occasion; picnic-goers watched the opening battle of the 1861 Civil War from the sidelines (kind of like that gladiator thing). But thankfully, today’s college tailgates are more celebratory but still serious business as 30 percent of all tailgaters never even enter the stadium. True gators hang out celebrating in the lot listening to or watching the game from their remote TVs.

- Sport Tailgating dates back to the very first college football game between Rutgers and Princeton in 1869, when fans traveled to the game by carriage; grilling at the "tail end" of the horse.

- Then there’s Yale in 1904. Seems there was a train made up of private railcars that brought fans to a Yale game. The train stopped at the station and the fans had to walk to the stadium. When they arrived at the stadium, they were hungry and thirsty. Bummer. So the idea was born to bring along a picnic hamper of food for the next game. Good idea.

- Another assumption is that tailgating started in Green Bay, Wisconsin in 1919, when the Packers team first formed. Farmers would pack their pickup trucks around the field, drop their tailgates to sit on and eat a basket of food while they watched their team play.

Today tailgating has evolved into a more evolved party fan experience. Now huge elaborate rigs are equipped with built-in cookers, tents, roll out carpeting and wifi hook-ups creating the backyard away from home.

So what’s the best? Well, the biggest tailgate party is the Florida-Georgia Game in Jacksonville, FL; AKA the world's largest cocktail party. Fans begin arriving midweek for Saturday’s game. The party does not stop with kick-off. It keeps going through half-time and well past games end. Some keep it going past Sunday afternoon. I witnessed the amazing turnout when we filmed my TV show at this event and was required to be present for the entire duration. My Faux Pressure-Cooked Chili was a crowd pleaser. And yes- of course we grilled.

Harvest Time

admin@georgehirschliving.com (Hirsch Productions) — Fri, 09 Oct 2009 02:23:17 +0000

Just a few miles from my home is Halsey Farms, a good family owned and operated farm with a 20 acre apple orchard growing 26 different varieties of apples. Unlike the vintage image below, the Halsey's trees are semi dwarf varieties that only grow about eight to ten feet high, so no ladders needed. Here's my TV segment with Jenny Halsey Dupree.

image, archives.gov.ca.on

Capture Fall Foliage

admin@georgehirschliving.com (Hirsch Productions) — Thu, 01 Oct 2009 02:15:33 +0000

Hi friends, I want to make sure you are getting outside and enjoying one of my favorite times of year, Autumn. The leaves are already starting to turn and in some areas are at their peak. How could that be? Well, it's officially fall, so enjoy it. The air is crisp and it's perfect weather for golf and hiking. Did you know you can experience the beautiful Fall foliage in Maine when living in Florida? Yes, via webcam, virtual fall, gotta love technology. But don't forget, make it a point to get outside today in the fresh outdoors. Enjoy- George.

Invitation to Daily FOOD

admin@georgehirschliving.com (Hirsch Productions) — Sun, 27 Sep 2009 22:58:32 +0000

Welcome to Daily Food, my new blog about people, plates and places; all revolving around good food.

Sign up to receive the daily feed each weekday with timely and tasty posts in the world of food. You will receive recipes, smart food choices and travel-dining tips, to people who are taking sustainable food actions that can better your everyday life. We’ll also call out the best everyday people who make a difference in food innovations. Your serving of Daily Food will take you places you will savor.

Sign up and don’t miss another serving, because last week we made Hot Pretzels, visited Monks in a Jam, and ended the week Making Whoopie!

This Stein's For You

admin@georgehirschliving.com (Hirsch Productions) — Wed, 23 Sep 2009 23:22:15 +0000

Millions of liters of beer will flow at the Oktoberfest in Munich. Bavaria is known to have the best beer in the world. I might have to agree. The standards are the highest in the world.
Since the 16th century there have been strong regulations about brewing beer and how to keep up the high quality by choosing the best ingredients. One of the oldest laws concerning food and drink are the Bavarian Purity Requirements, decreed by Duke William IV. in 1516, only water, hops and barley should be used to brew Bavarian beer.

Can’t make it to Munich this weekend? No problem- here’s a simple menu for your own celebration; Bratwurst mit brotchen (small hard rolls) or any wursts, German Curry Sauce, sauerkraut, potato pancakes or potato salad, large soft pretzels. Don’t forget the Oktoberfest beer! I favor a local brew, like Southampton Public House's Pumpkin or Pale Ale.

Q Solution

admin@georgehirschliving.com (Hirsch Productions) — Thu, 17 Sep 2009 21:13:00 +0000

Sometimes we don’t have hours to wait for Q to cook. Here’s a solution, try making my tasty BBQ Pork Sandwich. The trick is in a little advanced planning by applying a dry rub on a tender pork tenderloin for 24 hours, then quickly grill for 15-20 minutes! I’ve prepared this crowd pleaser many times. Enjoy!

image, cookingfor7

Pappardele of Zucchini

admin@georgehirschliving.com (Hirsch Productions) — Wed, 09 Sep 2009 23:44:00 +0000

It's that time of year when zucchini is in abundance. Here's a recipe I created for my restaurant, American Bistro. After all how much zucchini bread can you make? I just substituted the zucchini for pasta. If you use non-fat dairy, this makes a great non-carb pasta fix. This image quacked me up!

Makes four servings

2 or 3 medium zucchini, sliced lengthwise into ribbons 1/8 inch thick
4 tablespoons olive oil
6 cloves garlic, chopped
1 cup chicken broth
½ cup half and half
4 Tablespoons grated Parmesan cheese
8 fresh basil leaves, chopped
1 teaspoon hot pepper flakes
4 slices pancetta bacon, cooked and coarsely chopped
freshly ground black pepper
pinch fresh grated nutmeg

Optional 2 cups fresh baby spinach.

Pre heat large sauté pan.

Add olive oil, pancetta and cook until pancetta is light brown. Add garlic and cook for 30 seconds, toss in zucchini. Stir in broth and half & half, 2 Tablespoons Parmesan cheese, basil, and hot pepper flakes, pepper and nutmeg, mix well.

Transfer to a serving dish and place hot zucchini and sauce on top of fresh spinach. Top with remaining two tablespoons of Parmesan cheese and black pepper.

The Daily Grind

admin@georgehirschliving.com (Hirsch Productions) — Tue, 08 Sep 2009 18:46:56 +0000

I’m not complaining because once I got into the habit, I never wanted to quit my daily grind of 100 per cent Columbian Supremo. Here are some good to-dos to get good at the daily grind. Grind the beans just before brewing to protect the full flavor and aroma of your coffee. For espresso, grind to very fine, for filtered, automatic drip or French press, use a medium grind. Use a coarser grind for the percolator. Want to sip Turkish or Greek, grind it very fine. TIPS. Grind in very short bursts no longer than five seconds at a time, a grinder produces heat and this can damage the taste of coffee. Only grind what you need right before your ready to brew. Then sit back and get ready to add a big ahhh with your first sip. I drink mine in a vintage style diner mug- how about you? Cheers and have a great weekend!