g e o r g e h i r s c h l i f e s t y l e e volume i issue ... › emagv1.1.08.pdfleaves. chock-full...

Is your garden a! you want it to be? Travel & get inspired.

George and Darina strolling through the garden maze

George visits world class gardens and learns about the making of the garden maze at Ballymaloe Cook-ery School. The Celtic Maze, cov-ers just under an acre and took ten days to plant the yew trees. Every section had to be carefully meas-ured so that when the final yew tree was set in place it was exactly were it should have been in order

to keep the puzzle intact. It will take quite a few years for the maze to reach maturity. As each year passes the hedge will grow and thicken until you will not be able to see over the hedges, just a wall of dark green yew. “Right now it is about knee height. I will go back in a few years and see how much it has grown.”

THE 411 ON SPINACH

A cool season annual, spinach is grown for its tasty and nutritious leaves. Chock-full of vitamins A and B-2, and rich in iron and calcium; it is one of the first greens up in the spring. Growing spinach in cool weather is the key to success. Once picked and washed it's great in salads or lightly sauted with garlic & oil.

G E O R G E H I R S C H L I F E S T Y L E E M A G A Z I N E VOLUME I ISSUE I SPRING 2008

™ © 2008 Hirsch Productions, Inc., All Rights Reserved. www.georgehirschliving.com 1

TheCeltic Maze

all about living well...

Got Green Fever

eMagazine

George on the green

NOTE FROM GEORGE

Dear Friends,

Spring is a time of rebirth and renewal. The per-fect time to launch my seasonal eMagazine. In this premier quarterly issue of George Hirsch Lifestyle I wanted to share with you my first hand experiences with food, home, travel & recreation.

I live each day with the verve to try something new. So what’s better time than spring? Plant a new tree, visit a new destination or simply be creative with a new recipe.

Take time to celebrate spring. After all, summer is right around the corner.

Enjoy,

GeorgeP.S.

THE G BLOGNEW THIS YEAR, MY BLOG. I AM LOOKING FORWARD TO SHARING WITH YOU MORE INTERESTS OF MINE; PICS WHILE TRAVEL-ING, MY FAVORITES AND WHAT’S GOING ON IN MY WORLD.

http://georgehirsch.typepad.com



Menu Du Jour

Food & Entertaining

✸1 The 411 on Spinach ✸3 Spring Entertaining✸Fruits & Vegetables✸4 The Big Salad-with Feta✸Don’t Stop Wining:The In on Zin ✸4 Asparagus: tips ✸8 Muscles in White Wine ✸11 Spring Recipes ✸12 Sgroppino: an Italian Coctail ✸13 Desserts

Travel

✸1 Got Green Fever✸5 Travel Must Haves ✸5 Cruise News ✸6 For the Love of Ireland: featuring good beds, touring and shopping

Recreation

✸9 Raising Your Garden: training vines ✸House Fine Feathered Friends ✸10 Stay on Course-Golf on Emerald Isle ✸Book Feature

Home

✸9 Made in the Shade: outdoor friendly fabric ✸13 A Cooks Companion ✸14 Color Can Change Everything: room color✸Choice Seating: Shopping for upholstery checklist✸Mixing it UP!

George Hirsch Living it UP! lifestyle TV series with the over all message, Living Well is seen throughout the US, international and in-flight entertainment.

™,© 2008 Hirsch Productions Publications

For custom viewing pleasure, you may use the Free Down-load for Adobe Reader PDF at the link indicted below which will enable links embedded and allow more flexibility when read-ing George Hirsch Lifestyle eMagazine or you may view PDF in you own web browser.For PC and Machttp://www.adobe.com/products/acrobat/readstep2.html

SPRING ENTERTAINING

5 Easy steps for SPRING ENTERTAINING

Spring just pops up, so be spontaneous and have an impromptu gathering with family and friends. Being spontaneous means there isn’t much planning or fuss before the party. Having guests all chip in takes the pressure off of the host for all of the pre preparation tasks. The main reason for throwing this party is to celebrate the sun. You and your guests can plan more extensive planned summer parties over drinks at your impromptu spring gathering.

Ideas for your impromptu gathering:- Start the gathering during the daytime to take advantage of the sun. The spring sun is a wonderful way to get people in great spirits as they soak up the rays.

- Outdoor fireplaces, pits or heaters can keep guests warm. Guests will stay outdoors longer should an unexpected chill arrive.

- If your party is a last minute idea, have a ‘Carry-in’ din-ner where guests each bring a favorite dish. The host co-ordinates the dishes with guests so there is a varied selec-tion of dishes.

- Try a blind wine tasting. Have each guest bring a bottle of wine. Set a price range limit on what they can spend per bottle. The host can supply ‘ringer’ bottles not in the price range for a fun contrast. For the ‘ringer’ bottles, serve a good, low priced wine and one that is priced higher than all the rest. The host covers all the labels and numbers each of the bottles prior to the tasting. Anomalously on paper, the guests guess the varietal and vote on favorite picks with comments according to the corresponding number. Afterward, tally the results and you’ll be sur-prised.

- Christmas isn’t the only time for a grab bag. Have guests each bring a perennial plant that can be added to a grab bag. As guests leave they each get to pick a plant to bring home. Your spring gathering will be remembered each year

the plant blooms.

Come out of hibernation and celebrate the warmer longer days filled with sunshine.

SPRING FRUITS & VEGETABLESAt their seasonal best, during spring we welcome these #uits and vegetables.

Fruits: apricots, blackberries, citrus fruits, mangos and strawberries.

Vegetables: include artichokes, asparagus, chives, collards, fiddle-head ferns, green spring onions, leeks, lettuce, morels, mustard greens, new potatoes, radishes, rhubarb, spinach, sugar snap and snow peas, Vidalia Onions and watercress.

DON’T STOP WININGTHE IN ON ZIN: ZINFANDEL, A Robust Red with Character

Wildly popular in the U.S., many consider Zinfandel the quintessential "California red." California is the largest grower of Zinfandel, It is also widely planted in Italy as the Primitivo grape. Zinfandel can range from a light Beaujolais-like wine to a late-harvest red with ultra-intense pepper and jam. "Zin" is frequently blended with other grapes. Zinfandel is usually characterized by jammy raspberry fruit and hints of pepper, soft and well-integrated tannins and a dry finish. An ex-tremely versatile wine, Zinfandel pairs well with dishes ranging from BBQ beef to grilled chicken or roasted red meats. With its balanced acidity, forward fruit and soft tannins, it pairs well with hard to match spicy, and highly seasoned foods and sauces.

A GOOD CHOICE WITH EASTER LAMB



ASPARAGUS

Asparagus is the most revered spring vegetable. The word asparagus comes from the ancient Persian word asparag, meaning a sprout. The ancient Egyp-tians cultivated asparagus and offered it to numerous gods and the Romans had an expression, “Velocius quam asparagi coquantur”, meaning faster than you can cook asparagus. It was a rare and expensive vege-table in the 1890s in the United States, but then cul-tivation helped to tame the price. It was inevitable that the asparagus should be treated as an aphrodis-iac given its shape, which, an Elizabethan writer remarked, it ‘manifestly provoked Venus.”

Tips on Asparagus Tips Asparagus is a young edible shoot, commonly known as “spear”; the spear rises from an underground stem called a “crown”, which is capable of producing spears for 15 to 20 years. Most asparagus is harvested in spring, when it is 6 to 8 inches high and has tender, fleshy spears and tight, compact heads. Once they reach maturity, the asparagus stalks become woody and fern-like foliage grows from the heads, making them inedible. Although grown in quite a large scale and in many countries, asparagus is available in abundance from March to late June. There are over 300 varieties of asparagus, only 20 of which are edible. They are divided into three main categories:

How to Buy Asparagus: Whether asparagus are thin or thick, choose them with firm, crisp stalks and compact, brightly colored heads with no trace of rust or softness. The bottom of the stalk should be moist when squeezed, not dry and woody. Avoid yellowish asparagus with soft stalks that are beginning to flower, which are a sign of age.

Green Green Asparagus. This is the most common type of asparagus. It is harvested at a height of about 8 inches.

White Asparagus. Grown in the dark (covered with soil to keep it from turn-ing green), white asparagus is harvested as soon as it emerges form the ground. Although more tender than the green variety, it tends to be less flavorful, and is more ex-pensive, since more work is required to grow it.

Purple Asparagus: This variety has a fruity flavor and is harvested when only 2 to 3 inches high.

The Big Salad

I was on the quest for ‘a big salad’ and found the best salad I have had ‘out’ in a long time. Where did I find my salad? In Rho-des, Greece. This Greek Salad was

simple, fresh and is the norm in that part of the world. Who would think a tomato with so much flavor would be that hard to find. The tomatoes were bursting with sweetness (imagine that); the cucumbers crisp; comple-menting the red onions and the lightly-salted creamy Feta Cheese. The topper to my big salad was the perfect drizzle of Greek Olives, Olive oil, vinegar and cracked pepper. So now I’ll just pack my bags and go out for “the big salad”.

Feta pronounced FEH-tahFeta is a white cheese and is the

most consumed cheese in Greece. Feta is a salted curd cheese made from either sheep's milk, goat's milk, or a blend of both. It is sold in many degrees of firmness, ranging from soft and crumbly to fairly hard. Its flavor varies from mild to sharp. It is also tastes great on homemade pizza.



TRAVEL MUST HAVE

I know the thought of investing a lot money into luggage seems insane, especially when you see what happens to it. Having said that, I have a great solution for you. You will never carry a carry-on again; wheel-it!

Have you ever noticed the person at the airport struggling with their luggage; stopping every ten feet to catch their breath or see where the feeling in their arm went? Here’s a good find. I have discovered the Swiss-Gear Zurich Luggage Collection. I have always been a fan of the Swiss Army Knives, since I was a boy. These travel pieces are well made, very durable and have good wheel alignment with 360° turning radius.

CRUISE NEWS For the fun of planning, researching and sharing information there is none better than Cruise Critic. No other single resource covers the world of cruising as thoroughly. Cruise Critic’s world-renowned editorial staff offers objective cruise reviews, features, ports of call profiles and destination stories. The Cruise Critic message boards are the most active in the world. Visit http://www.cruisecritic.com/

...Did you want caviar with that glass of champagne?

ROAD TRIP TRAVEL TOOLSWhat’s in your trunk?



Olympus 1200: Get superior image quality with the high-resolution 12-megapixel CCD (1/1.72"). Create large, detailed prints – or crop your images – without losing a single detail.

Lands End’s Canvas Tote: XL; roomy enough for my camera, snacks, sweater and is virtually indestructible and washable.

Wet Ones: Antibacterial handi wipes

Snack: Pretels and grapes travel well in Ziplock bags.

ipod: watch movies listen to your favorite tunes or books

Made by: Swiss-Gear ($59-$119)Available at: Costco & Target

Poland Spring Water: Pack plenty!

Lincoln MKX: I traded in my 4 WD vehicle for the new MKX. It is great for road trips. It has tremendous amount of cargo space and it drives more like a luxury vehicle than a truck.

TRAVEL

L O G w i t h G e o r g e

For the Love of Ireland

The Irish love traditions. So much so, in fact, that the coun-try is full of them – from eating colcannon (a mixture of cabbage and mashed potatoes) on Halloween to wearing some-thing green on St. Patrick’s Day. Two of the most enduring and internationally famed, however, are their traditional music and Irish dancing.

Northern Ireland also has its own unique Ulster-Scots culture, which is prevalent throughout the counties and is often expressed through music and dance. The Lambeg Drum, fiddle, fife and flute are just some of the melodic accompa-niments to sessions of Highland Dancing, Scottish Country Dancing, Ulster-Scots Square and Country Dancing. And with Ulster-Scots cultural events springing up all over the place, you can watch from the side-lines or give it a whirl yourself.

The Irish like to think that Celtic blood flows through the veins of all the great and the good. Among those they are proud to call their own are John

F. Kennedy, Gene Kelly, Grace Kelly to name a few. On St. Pat-rick’s Day, though, everyone’s Irish. So don your green and enjoy one of the many St. Pat-rick’s Day festivals around the world.

The Irish love a good excuse for a party. The country is legendary for its “craic”, and “fleadhs“, festivals and fairs. They are a massive part of cultural life whether it’s the gastronomic delights of the Kinsale Gourmet Festival or the high-brow Dub-lin Theatre Festival. Puck Fair in Kerry, where a goat is crowned king, is worth a trip.

The pub lies at the heart of cultural, social and musical life in Ireland. Not just places to have a drink, in an Irish pub you can philosophize on the mean-ing of life, ruminate on global politics, listen to a poetry read-ing, tap your feet to a traditional session, feast on delicious food or just enjoy the quiet settling of a pint of Guinness in front of a crackling fire. Sit at the bar if you fancy chatting to the locals, or hole yourself up in one of the old snugs – private little spaces, which were historically designed just for the ladies.

What foods are typically Irish? For a start there’s soda bread – a delicious brown bread that uses soda instead of yeast. Serve with local churned Kerrygold Butter and smoked salmon.Black pud-ding, farmhouse cheeses like Cashel Blue; a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alterna-

tive to Gorgonzola or Stilton. Kerrygold Irish Dubliner Cheddar is one of my personal favorites. Handmade chocolates are also hugely popular, while you’ll find the quality of Irish pork, beef and lamb is second to none. And for something really unforgettable, opt for some seafood – there’s nothing quite like a bowl of steaming fresh mussels from Bantry, bright white crab claws or quivering oysters – all washed down, of course, with an obligatory pint of Guinness and maybe a drop of whiskey. Guinness is obvi-ously Ireland’s most famous stout, but you can try other equally delicious brands, such as Murphy’s and Beamish. And don’t forget about Irish Whiskey with big names like Bushmills, Paddy and Jameson.

My favorite stops while traveling through the south, east and west.

Arrive at Shannon Airport, overnight in Limerick at Adare Manor. Leave enough time for high tea, the best I’ve ever been served in the world! Adare’s tea service will shake off any jet lag. Warm up with a quick round of golf at the Adare Golf Club, home this year to the Irish Open; or take an open-air massage along the River Maige.

Then it’s off to Tralee for a round of golf. The Park Hotel, Kenmare, one of the best mas-sages at Samas Spa at the Park Hotel. Samas is awarded the top 10 in Europe and the top by Conde Naste Traveler. Get the couples’ Spa Day Suite; you’ll never want to leave.



Off to Bantry for the country’s best seafood and mussels. Drop down to Kinsale below Cork, stop in Youghal (leave time to chat with the locals) on the way to Waterford where you’ll see the lengandary home of fine Irish crystal.

One of the best stopovers is a visit to Ballymaloe House, inShanagarry, only forty min-utes from the city of Cork. In addition to a hospitable staff and the finest prepared foods there is the legendary Irish music. Rory Allen has a passion for music and plays the guitar and mandolin. His engaging mixture of music, songs and sto-ries are enormously popular and have become a quintessential Ballymaloe experience. He plays and sings with friends in the drawing room most Saturday evenings after dinner, guests are invited to join in.

The next day ride through Cashel for the most surreal scenic drive. Be warmed with a welcome at Cashel House, for one of the most restful sleeps ever. Take a walk through the garden before leaving. You will walk in the footpaths of Presi-dent Charles de Gaulle and his wife as they summered there.

In search of the world’s best fish & chips, my guide Rodney of Swan Chauffeur and Limousine knew there was only one desti-nation. His knowledge of the history and lay of the land was priceless. While in Galway, take a stroll on historical streets, stop for a pint, then a must for

lunch at the best fish and chips at Mc Donagh’s Seafood House. Continue to Ashford Castle, in Cong, for exceptional five star dining. During the day schedule some time for falconry and an-gling. Hire a Ghille for not only the technique but for fascinat-ing conversation and history of their land.

For the Irish are a proud people who love to share their love of life. The Irish culture has taken thousands of years to develop, so cherish every moment of your cultural journey though the ‘Emerald Aisle.’

Notable

Beds:

Cashel House:

Cashel House in Connemara on the west coast for it’s ac-commodations, gardens and dining. After a long day driving I enjoyed a peaceful hike through their amazing gar-dens. http://www.cashel-house-hotel.com

Park Hotel:

In Kenmare for it’s 5 star re-treat, Samas Spa and adjourn-ing Kenmare Golf Course. The Brennan Brothers will greet you by name at your car upon arrival.You will be treated like royalty at this classic Irish Ho-tel jewel. http://www.parkkenmare.com/

Adare Manor:

Limerick, Ireland. Excellent dining, service and the best High Tea I have ever experi-enced. this property is as rich in beauty as it is in history. It is

an architectural masterpiece of towers, turrets, and stonework ornamentation; surrounded by breathtaking gardens, majestic trees and fascinating ruins dat-ing back over eight hundred years. The legendary 18th-century Manor is perched along the River Maigue and has been lovingly transformed from a private home into one of the world's premier luxury resorts. http://www.adaremanor.com/

Ashford Castle:

For a stay at a 13th century castle formally owned by the Guiness Family. You may en-joy a spa treatment or fly a hawk in their School of Fal-conry; take a picnic in The Walled Garden or catch wild trout or salmon in one of the most famous fisheries in Ire-land. Warm up on the links with complimentary green fees on their nine-hole golf course. Located in County Mayo, achieving fame through the John Wayne classic film “The Quite Man”.Rent the movie before your visit, then walk the village. Just 30 minutes from Galway City and within easy driving distance of Shannon International Airport. http://www.ashford.ie/

Ballymaloe House:

Shanagarry, County Cork, renowned Irish country house hotel and restaurant. Owned and run by the Allen Family for more than 40 years. Nestled in a 400-acre estate in rural East Cork. Located 20 miles from the historic city of Cork, and minutes from the breathtaking south coast. Enjoy a leisurely walk around the beautiful gar-dens, try croquet on the lawn



with a glass of champagne followed by a five-course din-ner. In the evening experience melodious traditional music in the drawing room.Breakfast is not to be missed with freshly laid eggs from their farm, fresh baked breads from the oven, The BEST por-ridge I’ve ever had(made from stone-ground oatmeal, from a local mill) & homemade jams and marmalade. All local farm ingredients, including free-range bacon and sausages. http://ballymaloe.ie/

Tour Guide most notable:Rod Gahan knows the lay of the land and is as reliable a man can be with a great sense of humorSwan Chauffer Drive Ltd.tel 086 8268421

Pubsmost notable:Mc Donagh’s Seafood House 22 Quay Street, Galway.Simply one of the best seafood restaurants in Ireland. Located in the old medieval section of the city, it's divided between an up-market fish and chip shop and a seated restaurant. The seafood has been recognized with a range of awards includ-ing the New York Times, Le Guide Du Routard and the Irish Press. The catch from the local fishermen is delivered to McDonagh's only hours after leaving the boat & the fresh smoked salmon is famous worldwide.If you haven't yet tried fish-and-chips, this is the place to start. Try cod, whiting, mack-erel, haddock, or hake. Pre-pared deep-fried in a light bat-ter; you may watch while you wait. The fish is served with a heap of freshly cooked chips

(french fries). Or for the more sophisticated seafood, Galway Oysters au naturel, or a bowl of mussels steamed in wine and garlic, followed by flame-grilled black sole. The McDo-naghs are one of Galway's most entrepreneurial families, in charge of several hotels in addition to this spot. http://www.mcdonaghs.net/

cont.page 9

MUSSELS IN WHITE WINE SAUCE

Try preparing this tasty Mussel dish, if you can’t get to Bantry, Ireland this week.

Makes four servingsFrom George Hirsch Living it UP TV series

4 pounds mussels, cleaned and re-move beard1 head fresh garlic 2 Tablespoons olive oil

2 cups white wine1/4 cup fresh parsley, washed & chopped 1 teaspoon red pepper flakes1/4 pound butter, room temperature

Preheat a stock pot large enough to hold the mussels. Add olive oil, gar-lic, and hot pepper flakes. Cook for 1 minute. Add mussels, white wine and parsley. Cover pot and cook just until mussels open, about 8-10 min. Shake pot to mix up mussels.

Drain mussel juice into a saucepan when all mussels have opened. Bring mussel juice to a boil and add butter whipping in walnut size pieces. When butter is completely whipped in, serve with mussels.

Caution: Do not over cook the mussels. They will become dry and rubbery. Remember to discard any that do not open, as this indicates that the mussel is spoiled.

JAM & BROWN BREAD A gorgeous cup of tea is the perfect pairing for afternoon brown

bread and jam. I learned the secret to the making of the perfect cup; a pre-warmed cup or pre-warmed pot. Then some patience. 3-5 minutes for the proper steeping. Pinkies-up, not required.



RAISING YOUR GARDENTRAINING VINES OVER AN ARBOR

Ever wonder how dedicated gardeners create such beautifully dressed arbors? Want to learn how to train and maintain vines over an arbor like a master gardener?

To create a beautifully dressed arbor just like a mas-ter gardener, there are several rules to keep in mind when planning to train vines over an arbor.

First, prune vines that bloom on the current season’s growth in early spring, just before they begin to grow.

Prune vines that bloom on the previous year’s growth after they flower.

Then, if a vine is overly aggressive, such as wisteria, prune it in summer, this will slow its growth.

Keep in mind, that your goal is to encourage the vines to put down strong roots before its stems take off –giving your newly planted vine a good start.

Once your vine is established, pruning should be minimal, other than to cut out dead, damaged, or out-of-bound stems. To maintain the growing vine, first, cut out any dead wood and trim broken stems.

If the vine is too thick, you may want to thin out branches, cutting them back to a main stem or re-move a particularly old stem completely.

Finally, cut back a vine to control its growth. Rather than just shearing it, selectively cut each stem back to a point close to the arbor. It may seem like tending to an arbor is a bit arduous, but it’s worth the extra attention.

MADE IN THE SHADEIt’s that time of year to think about shading for outdoor dining and patio pleasure. Has your awning or patio umbrella fabric faded from exposure to the outdoor elements?Solution: Look for Sunbrella made fabrics for outdoor-living furnishings. They are virtually worry free. The fabrics are beautiful, long-lasting and easy to clean & come in an array of designer colors; solids and traditional cheerful ticking stripes.

HOUSE YOUR FINE FEATHERED FRIENDSOutdoors comes to life in Spring. My back yard turns into a magical placefor many species of birds to make their home.Provide the home and they will show up. Feed them what they like and they will stay. For more information on bird gardens; http://www.georgehirschliving.com/garden/birdgardens.html



TIP: Always wash the cutting blades of pruning shears, loppers and saws in diluted garden disinfectant after use, particularly when diseased wood is cut. This is to prevent the spread of diseases from plant to plant.

STAY ON COURSEcont. from page 7

Old Head, Kinsale

Old Head Golf Links is built on a 220-acre diamond of land, jutting out over two miles into the Atlan-tic Ocean. The promontory is almost an island with numerous caves running beneath your feet as you play the course. The links and practice area occupy 180 acres and the remaining 40 acres of un-spoiled cliff (rising in places to over 300 feet) frame the course. Kinsale is one of the oldest and most fashionable resort towns in Ireland and is considered the “Gourmet Capital of Ireland” – annually hosting the world famous “Kinsale Food Festival” in October. http://oldhead.com/

George at Adare Golf Club

Adare Golf Club, Limerick, Ireland

Home to the Irish Open. Tee off within 45 minutes of landing at Shannon Airport. The Adare Golf Club is an 18-hole championship golf course, which opened in 1995 and is set on the 840-acre estate of Adare Manor Hotel & Golf Re-sort in Co. Limerick, Ireland. This was the last major golf course designed by the legendary Robert Trent Jones, Senior. This majestic design has gained international acclaim as one of his finest creations. http://www.adaregolfclub.com/

Kenmare Golf Club, Kenmare County, Kerry.

The early holes stretch along the picturesque Roughty river estuary, while the remaining holes provide panoramic views of Kenmare Bay and the Roughty Valley. http://www.kenmaregolfclub.com

SHOPPING

The beauty of shopping is to just stumble upon a quaint shop in your travels, no rules.

Limerick, Ireland.

Walk the quaint village of Limerick and experience the shops with thatched roofs. Great spot to buy a woolen jumper (a sweater) if it’s cooler than you packed for or the traditional tar-tan cap. Also nice selections of fine Irish Linen.

Shanagarry, County Cork

The craft shop in the Ballymaloe House Kitchenware and Gift Shop is the spot for hand made embroi-dered linens, woolen blankets, gifts & the most amazing Irish Blend Tea.

Waterford

Waterford Crystal www.waterfordvisitorcentre.com/ Taditional tabletop, crystal, linens and tea

Youghal

This sweet little village of Youghal is great for artesian shops selling cheese, jams and bakery items. More jam & brown bread.



ResourcesFor additional information on

planning trips to Ireland, http://www.discoverireland.com/us/

Cookbook & TraditionRALPH BRENNAN’S NEW ORLEANS SEAFOOD COOKBOOK

Home cooks and chefs everywhere can bring vibrant New Orleans flavors home, thanks to third-generation restaurateur, Ralph Brennan, and his culinary team, who have created the definitive guide to New Orleans seafood with their new cookbook.

Four years in the making (including a nine-month hiatus in the aftermath of Hurricane Katrina), this beautiful, full-color cookbook was created by the perfect storm of Louisiana talent including Ralph Brennan, his five talented chefs (representing Red Fish Grill, BACCO, Ralph’s on the Park, and Ralph Brennan’s Jazz Kitchen), veteran writer and editor Gene Bourg, and acclaimed photog-rapher Kerri McCaffety.

Vissi d’Arte Books April 2008; Hardcover/$45.00

Watch George’s travels in Ireland Falconryhttp://www.georgehirsch.net/site/mov/falconry.mov

Waterfordhttp://www.georgehirschliving.com/site/mov/waterford.mov

Galwayhttp://www.georgehirsch.net/site/mov/gotguiness.mov

S P R I N G R E C I P E S LEG OF LAMB, SPINACH & MINT SAUCEmakes 10-12 servings

From George Hirsch Living it UP!

5-6 pound boneless leg of lamb, split2 cups fresh spinach, cleaned8 fresh mint leaves1 head garlic, peeled 1/2 cup orange juice1/8 cup balsamic vinegar1/8 cup red wine vinegar

Place fresh spinach, garlic, and mint leaves in a food processor or blender. Blend until leaves are small, add orange juice and vinegars. Blend one minute or just until all ingre-dients are well mixed. Place lamb in a large bowl, pour mari-nade over the lamb, cover and refrigerate for 2 days, turning lamb twice a day.

Pre heat grill to high, or oven to 375 degrees. Remove lamb from marinade, dry the surface of the meat with paper towels and grill or roast 30-40 minutes until the entire surface is nicely brown. Use caution if grilling to cook on an indirect heat to avoid flare ups.

Place marinade in a large brais-ing pan and bring up to a rapid boil. When meat is brown add meat to marinade, cover pan, lower temperature of grill to low or oven to 300 degrees and cook for 2 1/2 hours or until lamb is fork tender.

When meat is cooked remove to a serving platter and allow to rest for thirty minutes prior to carving. While meat is resting bring juices in braising pan to a boil and re-duce the juices until it is all homogenized.

FRESH SPRING ASPARAGUS RISOTTO makes 4 servings


1 pound asparagus, trimmed, cut into 2-inch lengths5 cups chicken broth, hot2 tablespoons olive oil3 cloves garlic, chopped1/2 cup onion, chopped1 1/2 cups Arborio rice or medium-grain white rice1/2 cup dry white wine3/4 cup Parmesan cheese 1 Tablespoon fresh basil, choppedpinch fresh grated nutmegfresh ground black pepper1/4 cup half and half, optional

Pre heat a large sauce pan to medium temperature.

Add olive oil, garlic, onion, nut-meg, and sauté until translucent 2-3 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Add hot chicken broth, one cup at a time; stirring frequently 20-25 minutes.

Cook Asparagus in risotto during the last 10 minutes of cooking. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy.

Optional- Add half and half and stir until blended with risotto.

Stir in grated Parmesan cheese. Top with fresh basil and fresh ground black pepper.



To Complement the Spring Menu

Serve a salad of fresh arugula tossed with slivers of fennel & navel orange wedges in a light orange-mustard dressing.

[Orange Mustard Dressing

Makes 1/2 cup

From George Hirsch Living TV series

1/4 cup orange juice, fresh or bottled

2 Tablespoons balsamic vinegar

1 Tablespoon Dijon-style prepared mustard

2 teaspoons honey

2 Tablespoons chives chopped

1/4 teaspoon cracked black pepper

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mus-tard, chives, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

note:this dressing is an exce!ent accompaniment to lamb

GRILLED ASPARAGUSMakes four servings


1 pound Fresh Asparagus1/2 cup olive oiljuice and zest of 1 lemon4 cloves garlic, chopped1 Tablespoon of fresh oregano, chopped2 Tablespoons Parmesan cheese1/4 cup calamata olives, pitted and splitFresh ground black pepper

Cut the stem ends off the as-paragus and discard; peel the asparagus up to the beginning of the tip ends with a vegetable peeler.

Combine a 1/4 cup olive oil, lemon juice, garlic, and oregano in a shallow rectangular dish. Marinate the asparagus in this mixture for 1 hour.

Preheat the grill or a grill pan to medium temperature.

Remove the asparagus from the marinade and grill for 8-10 min-utes, basting with the marinade. Turn the asparagus as needed so they do not burn.

Remove the asparagus from the grill, top with lemon zest, parme-san cheese and olives. Top with remaining 1/4 cup olive oil. Serve at room temperature.

CHIVE & POTATO SOUP Makes eight servings


1 Tablespoon Olive Oil2 Tablespoons Butter1/2 cup Fresh Chives plus 2 Ta-blespoons, washed and chopped3 cups Yukon Gold Potatoes, medium diced1 cup sweet onion, chopped6 cloves Garlic, chopped1/2 teaspoon fresh grated nut-meg3 cups Chicken Broth1/4 cup half and half1/4 cup cheddar cheese, shredded

Pre heat a medium size soup pot. Add olive oil, butter, onion and garlic. Cook two minutes until onions are translucent. Add nutmeg, chicken broth and 1/2 cup of chives. Bring soup to boil, then lower to simmer cooking for 45 minutes or until potatoes are tender.

Puree half of soup mixture, leav-ing remaining chunky bits of po-tatoes.

Ladle soup into bowls, top each serving with a drizzle of cream, cheddar cheese and remaining fresh chives.

Optional added to each soup bowl: cooked crab meat, or poached shrimp, or scallops, or oysters



Sgroppino Italian CocktailChill 4-6 Champagne flutes

2 cups chilled Prosecco (Italian sparkling white wine) 2 Tablespoons chilled vodka 1 cup frozen lemon sorbet 2 Tablespoons half & half4 fresh strawberries, split for garnish4 fresh mint leaves

Mix Prosecco, vodka, sorbet and half & half in blender for 1 minute. Pour mixture immediately into chilled champagne flutes. Top with berries and mint.

eAll Champagne, by definition, must come from vineyards in the Cham-pagne region of France. This is a small region comprising three dis-tricts which include the towns of Reims, Troyes, Charleville-Mezier and Chalons.

Prosecco, produced in the Veneto region of Italy and is considered an "everyday drink." Unlike most Champagne it does not improve with aging and should really be con-sumed within six months of the time it’s purchased, or within a year at any rate. It tends to be dryer than many Champagnes.

A good Prosecco, is inexpensive and very drinkable; right for any occasion including breakfast.

DESSERT

BERRY CREPES

Makes four servings

From George Hirsch Living it UP! TV series

2 cups mixed berries (blueberries, raspberries, strawberries)1 cup all-purpose flourPinch salt1 cup milk2 eggs, lightly beaten1/2 cup heavy cream2 Tablespoons butter, melted2-3 drops vanilla extract2 egg whites1 Tablespoon granulated cane sugarConfectioners’ sugar1/2 cup Fresh whipped cream8 Fresh Mint leaves

Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps. Stir in the cream, melted butter, and vanilla. Refrigerate for 30 minutes.

Right before making the crepes, beat the egg whites until they form soft peaks. Gradually add the sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites in to the flour mixture.

Preheat a 6-inch nonstick skillet & spray with vegetable spray. When the pan is very hot, pour in 2 Table-spoons of the batter and swirl it around. Cook 1 minute, turn and cook another minute on the other side. Remove and set aside.

Continue making crepes with re-maining batter.Place mixed berries in center of each crepe, roll up and sprinkle with confectioners’ sugar.

Serve two crepes per serving with warm Berry in Champagne Sauce, dollop of fresh whipped cream and top off the crepes with the fresh mint leaves.

BERRIES IN CHAMPAGNE SAUCE

Makes 2 cups

From George Hirsch Living it UP! TV series

1/2 cup orange juice1 Tablespoon granulated cane sugar2 teaspoons cornstarch1 cup mixed berries (strawber-ries, blueberries, raspberries)1 cup champagne1 Tablespoon brown sugar1 Tablespoon fresh mints, chopped

Mix the sugar, brown sugar and cornstarch.

In a small saucepan, combine 1/2 the berries, orange juice, sugar and cornstarch mixture. Bring to a boil, lower the heat, and simmer 2 minutes.

Remove the saucepan from the heat, add the remaining berries, champagne and mint. Serve warm.



A Cook’s CompanionTOOLS OF THE TRADE

It’s a fact, the choices of cookware on the market are endless. So when shopping, it really comes down to a few things to consider. Ask your self a few questions and know that per-sonal preference plays a big part.

What will this pan be used for?..egg pan, saute, braising?What is my budget?

I personally like cooking with Le Creuset Cookware. It has all the qualities that I want while cooking. • enamel cast iron construction

that browns beautifully • has even heat distribution• tight fitting lids• well constructed product• cook top to oven safe• great heat retention• great service appeal

Le Creuset Crepe Pan

COLOR CAN CHANGE EVERYTHING

A fresh coat of paint is often the easiest and least expensive home improvement you can make and can give a room an entirely new

look in one day. Believe it or not, choosing the color is equally as important as the painting it self.

The task of looking at that overwelming wall of swatches at the home improvement center is enough to make anyone uninterested in a paint-

ing project. I am one of those people and I know I ‘m not alone.Solution: No more bad choices. Restoration Hardware sells a 4oz samples for 3.95 . The paints are water base for easy clean up.Oh and always use a good brush, like Purdy. It may be a bit more costly but worth every penny.

CHOICE SEATINGThink of shopping for upholstered seating like buying a car.

Here are a few industry standards to follow, to ensure riding the sofa with safety and lots of enjoyment.

-A classic design with good proportions-Kiln-dried hardwood-Eight-way, hand-tied spring suspension-Double-doweled frame-Down cushions featuring foam cores wrapped in premium, hypo-allergenic white goose down blend-Hardwood legs

MIX IT UP!I am a big fan of following traditions and a stickler for brand loyalty. I was very proud of my first KitchenAid ®, a chef ’s staple. It hasn’t changed a whole lot from my first professional model or in fact for the past 70 years it has been manufactured by hand. It has the same classic look and a bit more work-horse power; only now they come in a variety of colors for bright-fun countertop appeal. For more info: http://kitchenaid.com



color : spanish moss

Bay Laurel Paint Collection:Restoration Hardware:Photos, RHhttp://www.restorationhardware.com

George would love to hear from you.

After reading ‘George Hirsch Lifestyle’, he’d love to receive your comments on his new eMagazine. Please pass on what you would like see featured in a future issue, or perhaps your own experiences with anything relating to this issue. The editors will select the most noteworthy for the summer edition.

For comments or questions regarding this issue of George Hirsch Lifestyle eMagazine, please email [email protected]



just something funny

All about living well? ? ?It was mealtime during my recent flight back from the Caribbean. "Would you like dinner?" the flight attendant asked the man seated in front of me."What are my choices?" he asked."Yes or no," she replied.

Happy travels!

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