>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I'M PREPARING SAUSAGE AND FRESH MOZZARELL OLD WORLD STYLE AT MY LOCAL TRADITIONAL ITALIAN MARKET.

THEN I'LL BRING THE SAUSAGE AND FRESH MOZZARELL BACK TO MY HOME KITCHEN AND MAKE FRESH-TOSSED FLATBREAD PIZZAS AND A FEAST FOR THE EYES AND THE PALATE, A SAUSAGE CAMPAGNOLA.

FOR DESSERT, MY OLD WORLD STYLE CHOCOLATE TORTA.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES--INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> JOIN ME AS WE MAKE FRESH MOZZARELL AND SUMMER SAUSAGE FROM SCRATCH AT MY LOCAL HAMPTONS ITALIAN MARKET.

>> WE'LL TAKE OUR--THE CURD AND PUT IT THROUGH OUR NICE, LITTLE CHEESE CUTTER HERE, AND WHAT WE DO IS--WHY WE USE THIS IS BECAUSE IT MAKES THE PIECES NICE AND EVEN, MAKES THE HOT WATER PENETRATE REAL NICE.

>> SEE, IN THE SUMMERTIME, IT'S ALMOST LIKE YOU CAN'T EVEN SEE OVER THE STACK OF THE COUNTER WITH ALL THE CONTAINERS PILED UP.

>> IT'S BANANAS.

WE'LL DO, LIKE, ON ANY GIVEN SATURDAY, 500, 600 POUNDS OF MOZZARELLA, ME AND MY PARTNER JERRY HERE.

>> ON ONE DAY?

>> ON ONE DAY.

WE'RE HERE 3:00, 3:30 IN THE MORNING AND JUST GO, MAKE MOZZARELLA 6, 7 HOURS STRAIGHT NONSTOP.

IT'S GREAT.

>> WELL, IT GOES GOOD WITH THE HAMPTON TOMATOES.

>> IT DOES, YES.

ALL THE LOCAL TOMATOES ARE THE BEST.

AND WHAT THIS IS DOING HERE, JUST PUT A LITTLE BIT, KIND OF, LIKE, SHOCK THE MOZZARELLA, WAKE IT UP BECAUSE IT'S COMING OUT OF THE REFRIGERATOR, STILL COLD.

YOU WANT TO JUST SHOCK IT, WAKE IT UP A LITTLE BIT.

GETTING THE CHILL OUT OF IT, GETTING A LITTLE BIT MORE PLIABLE.

I'M GONNA HEAD UP, ADD SOME MORE HOT WATER TO IT.

YOU KNOW, PEOPLE ALWAYS ASK US WHAT'S THE DIFFERENCE BETWEEN THE WATER AND THE WRAP?

WE LIKE TO SAY IF YOU'RE GONNA EAT THAT MOZZARELLA THEN AND THERE TODAY, ALWAYS GET IT IN THE WATER.

IT STAYS NICE AND MOIST, BUT IF YOU'RE GONNA KEEP IT COUPLE DAYS, WRAP IT.

WE'VE GIVEN ENOUGH TIME TO THE MOZZARELLA FOR IT TO SOAK UP SOME OF THAT HEAT.

PULL THIS WATER OUT.

AND YOU CAN TASTE THE DIFFERENCE WHEN SOMEBODY MAKES THE MOZZARELLA CORRECTLY AND WHEN THEY DON'T MAKE IT CORRECTLY.

>> IT'S ALL IN THE HANDS.

>> IT'S ALL IN THE HANDS.

YOU DON'T WANT TO SQUEEZE THE MOZZARELLA, TAKE ALL THE WATER OUT.

YOU WANT TO KEEP AS MUCH MOISTURE IN THIS MOZZARELLA AS YOU CAN.

SO WHAT YOU'RE GONNA DO IS YOU'RE JUST GONNA DO A LIGHT PRESS AND WORK YOUR WAY FROM THE INSIDE OUT, LIGHT PRESS.

>> IT'S LIKE BEING IN A JACUZZI WITH A SOFT PILLOW.

>> THAT'S IT.

EXACTLY.

I LIKE THAT.

I HAVEN'T HEARD THAT BEFORE.

I LIKE THAT.

THE SQUEEZE.

YOU GET IT TOGETHER LIKE THIS, AND WE JUST KIND OF NICE AND EASY.

DON'T WANT TO BREAK THE MOZZARELLA.

JUST WANT TO PULL IT NICE AND STRETCH IT SO WHEN YOU PUT IT BACK INTO THE HOT WATER IT'S NICE AND EVEN, MELTS ALTOGETHER, THERE'S NO PIECES, NO LUMPS, NOTHING LIKE THAT.

PINCH IT OFF OF AT THE BOTTOM.

WHEN YOU'RE ROLLING IT, NICE AND GENTLE.

>> YEAH.

THEN MAKE YOUR BALL.

>> MAKE YOUR BALL.

BANG, BANG, BANG.

PUT IT IN HERE.

NOW GIVE IT A NICE, LITTLE PINCH.

TRY TO KEEP AS MUCH WATER AS POSSIBLE.

BANG.

TASTE THAT.

BEAUTIFUL MOZZARELLA.

NOTHING LIKE HOT, FRESH, RIGHT OUT.

>> OH, MY GOD.

IT'S VELVET.

>> THAT'S IT.

CAN'T BEAT IT.

THAT IS VERY POPULAR.

>> AND THE WARM MILK INSIDE.

>> OH, YEAH.

YOU CAN'T BEAT IT.

IT'S DYNAMITE.

SIMPLE FOOD, BUT THE GREATEST FOOD IN THE WORLD TO EAT.

WHAT WE GOT HERE IS A NICE PORK BUTT OR PORK SHOULDER.

>> YEAH.

>> BONE IS IN.

WE TOOK THE BONE OUT.

>> MM-HMM.

>> WE'RE GONNA TAKE THIS, WE'RE GONNA PUT IT INTO NICE LITTLE STRIPS SO IT FITS INTO THE TOP OF THE MACHINE.

JUST PUT IT THROUGH THIS NICE MACHINE HERE.

ACTUALLY JUST LET IT FALL.

I MEAN, IT'S BEAUTIFUL.

NICE, PINK, BEAUTIFUL.

>> NOW I NOTICE THE TABLE'S REALLY WET.

IT'S NOT LIKE A PIPE BROKE OR ANYTHING?

>> NO, NO.

I PUT IT ON THERE SO THE MEAT WILL SLIDE.

>> RIGHT.

>> AND YOU WANT TO MAKE SURE IT'S NICE AND EVEN THROUGHOUT THE WHOLE THING.

>> IF YOU'RE DOING THIS AT HOME OF COURSE, YOU COULD DO IT ON A SHEET PAN.

JUST WIPE THE SHEET PAN.

>> WIPE THE SHEET PAN.

THIS WAY, IT DOESN'T STICK.

>> BUT THIS IS LIKE AN OPERATING ROOM FOR SAUSAGE.

>> THAT'S IT.

EXACTLY.

>> THIS IS SERIOUS.

SERIOUS STUFF.

>> IT'S THE E.R.

JUST A SPRINKLE.

VERY IMPORTANT TO HAVE THE CRACKED BLACK PEPPER INSTEAD OF THE FINE GRAIN BECAUSE THE FINE WILL BE TOO MUCH PEPPER, OVERPOWERING.

PARSLEY.

THE FIRE-ROASTED PEPPERS WE PUT INSIDE HERE.

IT'S JUST A BEAUTIFUL-LOOKING SAUSAGE.

AND FRESH MOZZARELLA THAT WE MAKE HERE, THE HOUSE-MADE FRESH MOZZARELLA THAT WE PUT IN HERE.

>> AND THAT JUST KEEPS IT MOIST.

>> FRESH GARLIC.

>> EXACTLY, YES.

PINCH OF THAT FRESH GARLIC.

YEAH, OF COURSE, AND THE MOST IMPORTANT PART IS WHEN YOU'RE MIXING A SAUSAGE YOU DON'T WANT TO SQUEEZE IT.

>> NICE AND LIGHT.

>> NICE AND LIGHT.

YOU DON'T WANT TO ABUSE THE MEAT.

ALL RIGHT, JERRY.

I THINK WE GOT IT.

>> SO THIS IS THE SHEEP CASING.

>> THIS IS THE SHEEP CASING THAT WE PUT IT IN.

>> THIS WAY IT'S NATURAL.

>> YEP.

>> YEP.

>> THEY'RE A LITTLE BIT FINICKY.

AFTER YOU DO IT A WHILE, YOU'LL KIND OF GET THE FEEL OF HOW MUCH SAUSAGE SHOULD BE IN THERE, AND YOU JUST ROLL.

AND LET'S GO.

>> GOT THEM, HUH?

>> YOU READY?

>> YEP.

YOU GOT IT.

THAT'S BEAUTIFUL.

THAT IS ART RIGHT THERE.

THAT IS THE EAST HAMPTON VILLA SUMMER SAUSAGE.

YOU CANNOT KEEP THAT IN HERE IN THE SUMMERTIME.

YOU KNOW.

YOU'VE SEEN.

>> I KNOW, I KNOW.

I THINK THESE ARE GONNA TRAVEL.

IT'S TIME TO GET BAKING, AND I'M GONNA BE MAKING A PIZZA FLATBREAD, SO LET'S GET MAKING THE DOUGH, AND HERE I'M GONNA START WITH 3 3/4 CUPS OF BREAD FLOUR, WHICH IS BETTER TO USE IN A DOUGH BECAUSE IT HAS A HIGHER GLUTEN CONTENT, LESS STARCH THAN ALL-PURPOSE AND EVEN CAKE FLOUR.

WHAT WE HAVE TO DO FIRST IS WE NEED TO BLOOM THE YEAST.

I'M GOING TO RECONSTITUTE IT AND ACTIVATE IT, AND TO THAT I'M GOING TO ADD IN A TEASPOON OF SUGAR.

NOW IDEALLY, THE WATER NEEDS TO BE 105 DEGREES, NO MORE AND MAYBE A LITTLE BIT LESS.

IT COULD BE SOMEWHERE AROUND THE 95 LEVEL, BUT IN ORDER FOR THE YEAST TO GROW, IT'S ACTUALLY A LIVING ORGANISM THAT IS GOING TO HELP DEVELOP THE GASES AND MAKE THE DOUGH RISE.

SO YOU ADD THE SUGAR IN WITH THE YEAST AND THE WATER, AND THE SUGAR ACTUALLY IS THE FEED.

IT'S WHAT THE YEAST FEEDS ON.

YOU NEVER WANT TO ADD SALT DIRECTLY INTO THE YEAST.

OTHERWISE, YOU COULD WIND UP KILLING THE ACTIVATION OF THE FERMENTATION.

SO NOW I'M GOING TO ADD IN THE SALT.

I'LL TAKE AND ADD 1/2 TEASPOON IN FOR SALT, AND THE SALT DOES TWO THINGS.

IT HELPS CONTROL A LITTLE BIT OF THE FERMENTATION WHEN IT'S INSIDE THE DOUGH, AND IT HELPS GIVE A LITTLE FLAVOR, A LITTLE SALTINESS TO THE FLAVOR OF THE PIZZA OR MAKING BREAD.

SO THE YEAST NEEDS TO BLOOM FOR ABOUT 2-3 MINUTES.

YOU JUST LET IT SIT AT ROOM TEMPERATURE.

SO OF COURSE, YOU COULD MIX THIS BY HAND ON A BOARD, BUT THE KNEADING TIME IS BASICALLY ABOUT THE SAME WHETHER MIXING IT BY HAND OR USING A MACHINE.

YOU NEED TO MIX IT FOR ABOUT 8 MINUTES.

POUR THE YEAST IN.

NOW I'LL JUST USE A LITTLE WATER JUST TO RINSE OUT THE BOTTOM OF THE BOWL.

POUR IN ANOTHER 3/4 CUPS OF WATER.

I'M GONNA ADD ABOUT ONE TABLESPOON OF OLIVE OIL DIRECTLY INTO THE FLOUR.

OF COURSE, IF I WAS MIXING THIS BY HAND, YOU'D MAKE A WELL, AND THEN YOU WOULD JUST MIX IT BACK AND FORTH AND BACK AND FORTH.

SO ONCE THE FLOUR BECOMES ALL ABSORBED BY THE LIQUID, YOU CAN RAISE UP THE SPEED.

THIS PROCESS WILL TAKE ABOUT 5 MINUTES, AND THE DOUGH SHOULD BE ABOUT 120, 130 DEGREES WHEN YOU TAKE IT OFF JUST FROM THE FRICTION.

NOW A GOOD INDICATION THAT THE DOUGH IS READY TO COME OFF THE MIXER... IS YOU'LL SEE THAT THE BOWL IS TOTALLY CLEAN, AND WITH THE BOWL TOTALLY CLEAN, IT WILL POP RIGHT OUT, AND IT'S A GOOD SIGN THAT THE DOUGH IS ABSOLUTELY READY TO GO.

NOW THE ONLY THING WE NEED TO DO IS MAKE IT INTO A NICE ROUND BALL, AND YOU NOTICE I DON'T EVEN NEED FLOUR DOWN ON THE TABLE, OIL, OR ANYTHING.

JUST KIND OF A FOLDING ACTION WITH YOUR HAND.

SO WE'LL TAKE AND PUT IT IN THE FRIDGE OVERNIGHT.

IT WOULD AT LEAST TAKE ABOUT 4-5 HOURS FOR IT TO REST AND THEN PUNCH IT.

SO I PUT A FEW DROPS OF OIL IN THE BOTTOM OF A RAMEKIN, AND I'M JUST SPINNING IT AROUND, AND THE OIL'S ALL COATED ON THE BOTTOM, AND NOW IT'S COATED ON THE TOP.

I'LL COVER IT WITH A LITTLE FILM AND THEN PUT IT IN THE FRIDGE OVERNIGHT.

OK.

SO THE DOUGH IS READY NOW, AND YOU CAN SEE THE ELASTICITY IS SO MUCH BETTER THAN THE FIRST DOUGH THAT IT MADE.

IT HAD A CHANCE TO SIT OVERNIGHT.

I PREPARED THIS LAST NIGHT, AND I'M GOING TO TAKE MY DOUGH.

FIRST THING I WANT TO DO IS I WANT TO SPLIT IT BECAUSE I'M GONNA MAKE A PIZZA FLATBREAD INSTEAD OF MAYBE THE TYPICAL ROUND DOUGH THAT YOU'RE FAMILIAR WITH, AND AGAIN, I'M JUST GOING TO PUT MY DOUGH DOWN ON A BOARD.

IF YOU HAD TO, I WOULD PUT A LITTLE OLIVE OIL ON IT RATHER THAN PUTTING A LOT OF FLOUR DOWN ONLY BECAUSE WITH THAT YOU'RE GONNA MAKE THE DOUGH MUCH DRIER.

YOU WANT TO KEEP THE AMOUNT OF DOUGH FROM ABSORBING MORE FLOUR, AND I'M MAKING A RECTANGLE SHAPE FOR THE FLATBREAD PIZZA, AND YOU CAN SEE THE AGING OF IT IS JUST PERFECT BECAUSE IT'S NOT PULLING IN.

IT'S HAD A CHANCE TO REALLY RELAX.

NOW WHAT I WANT TO DO IS SET UP MY PAN FOR THE DOUGH.

I'M GOING TO SPRINKLE IN A SMALL AMOUNT OF CORNMEAL.

CORNMEAL IS REALLY JUST GOING TO OFFER A NICE CRUNCH TO THE BOTTOM OF THE DOUGH.

IT'S KIND OF LIKE ONE OF MY SECRETS THAT I LEARNED MANY, MANY YEARS AGO, AND EVERYBODY ALWAYS SAYS, "MY GOSH, THESE PIZZAS ARE REALLY GOOD," AND THAT'S REALLY A BIG PART BEHIND IT.

SO I'LL PUT ONE PIECE DOWN AND JUST LET THAT REST ON THERE A SECOND.

NOW I'LL COME TO THE SECOND PIECE, AND AGAIN, PRETTY MUCH THE SAME THING.

NOW I'M GOING TO MAKE PRETTY MUCH AN ALL-WHITE PIZZA.

I HAVE HERE SOME CIPOLLINI ONIONS.

NOW I WANT TO VERY, VERY SLIGHTLY... CHOP.

FIRST THING I'M GOING TO DO IS ADD ON THE POTATOES, AND I'LL JUST SHINGLE THE POTATOES OUT.

SO MY POTATOES ARE ALL SPREAD OUT.

NOW I'LL SPREAD THE ONIONS OUT ON TOP OF THEM, AND I WANT THE ONIONS NEAR THE TOP MORE BECAUSE I WANT THEM TO HAVE A LITTLE BIT OF A GLAZE WHEN THEY COME OUT OF THE OVEN, AND NOW FOR THE CHEESE, AND THIS IS FETA.

YOU COULD USE GOAT CHEESE, OR IF YOU WANT TO CHANGE IT UP, SOMETIMES, I'LL EVEN USE GORGONZOLA.

I'LL USE JUST SOME CHEESES THAT THEY HAVE AROUND, BUT I LIKE ADDING A LITTLE SPRINKLING OF THE FETA IN HERE FOR THE SALTINESS, THE NUTTINESS.

SO YOU CAN SEE NOW IT'S PRETTY MUCH AN ALL-WHITE PIZZA, BUT I'M JUST GOING TO CHANGE THAT UP BY PUTTING ON JUST A FEW KALAMATA OLIVES.

NOW BY CONTRAST, I'M NOT FORGETTING TO DO ANYTHING ON THE FRONT PIZZA FLATBREAD.

ACTUALLY WHAT I'M DOING IS I'M LEAVING ONE PLAIN SO I CAN SHOW YOU ANOTHER OPTION FOR A PIZZA FLATBREAD.

I'LL DRIZZLE A SMALL AMOUNT OF OLIVE OIL ON TOP OF THE ALL-WHITE ONE, AND THEN I'M GOING TO DRIZZLE IN JUST A SMALL AMOUNT OF OLIVE OIL ON THIS ONE HERE JUST FOR A LITTLE FLAVOR.

SO NOW ONCE YOU HAVE THE OIL ON THE SECOND PIZZA FLATBREAD, JUST PUT IT IN A 425-DEGREE OVEN FOR ABOUT 5-7 MINUTES, AND THEN WE'LL CHECK IT AND SEE IF IT'S READY TO COME OUT.

TWO PERFECT, PERFECT FLATBREADS, AND THE WAY YOU CAN TELL IT'S DONE IS JUST GIVE IT A LITTLE TAP.

AND IT'S A SLIGHT HOLLOW SOUND TO IT, AND WHEN IT HAS THAT HOLLOW SOUND, YOU KNOW THE DOUGH IS FULLY BAKED.

I'M GOING TO PUT THE SECOND FLATBREAD OFF TO THE SIDE FOR A SECOND, AND THEN THIS ONE HERE, I'LL JUST CUT DOWN PART OF IT, AND I'LL LEAVE THE REMAINDER OF IT TO CUT A LITTLE LATER.

THAT'S REALLY ABOUT ALL YOU NEED TO DO FOR THE BEAUTIFUL WHITE PIZZA.

IF YOU WANTED TO, YOU COULD PUT A LITTLE FRESH BLACK PEPPER ON TOP.

DRIZZLE JUST A COUPLE DROPS OF OLIVE OIL EVEN ON TOP OF THAT.

WE'LL START SET UP FOR THE SECOND FLATBREAD PIZZA.

THIS ONE'S A LITTLE DIFFERENT SINCE IT'S JUST MADE WITH A CRUST, AS YOU CAN SEE.

I JUST MADE A CRUST, BUT THIS IS GOING TO BE, LIKE, A FRESH MOZZARELL... BEAUTIFUL FRESH MOZZARELL, SOME WONDERFUL GARDEN-RIPE TOMATOES.

YOU CAN SEE HOW BEAUTIFULLY RIPE THESE TOMATOES ARE, AND THIS FRESH MOZZARELL AGAIN IS FROM A LOCAL ARTISAN CHEESE PRODUCER, AND I'M JUST GOING TO TAKE WONDERFUL SLICES OF THIS FRESH MOZZARELL CHEESE, AND JUST TO MAKE SURE IT'S OK...

IT'S LIKE VELVET, VELVET WHEN YOU EAT IT.

BRING IN MY WONDERFUL FLATBREAD.

NOW YOU COULD LET THIS COOL COMPLETELY, OR IF YOU WANT IT A LITTLE ON A WARMER SIDE, YOU COULD DO THAT, AS WELL, AND SERVE IT THAT WAY, AND I'LL JUST TAKE A SMALL AMOUNT OF GREENS.

YOU DON'T REALLY NEED MUCH FOR THIS.

SO THIS IS A WAY OF HAVING ALMOST A NICE SALAD AND A PIZZA TOGETHER.

JUST LAY OUT MY TOMATOES.

LAY OUT MY TOMATOES AND THEN TAKE A SMALL AMOUNT OF CHEESE, AND I DON'T LIKE TO MAKE IT TOO PERFECT.

I LIKE TO PUT MAYBE A LITTLE BIT OF CHEESE TUCKED IN.

TAKE A LITTLE FRESH PESTO.

JUST DOT A LITTLE ON TOP.

AND IT'S QUITE A CONTRAST FROM THE ORIGINAL WHITE, ALL-WHITE PIZZA FLATBREAD.

AND OF COURSE BECAUSE THERE WAS PESTO IN THERE, WE'LL PUT A LITTLE BIT OF BASIL ON THERE, BUT I THINK THE AVERAGE PERSON WOULD LOVE TO JUMP INTO THIS DISH.

SO MAKING A PIZZA FLATBREAD, IT'S AS EASY AS MAKING THE DOUGH.

LET'S GET STARTED RIGHT AWAY WITH ONE OF MY FAVORITE ITALIAN DISHES, A SAUSAGE CAMPAGNOLA, CAMPAGNOLA MEANING OF THE COUNTRYSIDE, WHAT YOU WOULD TYPICALLY FIND IN THE COUNTRY, AND HERE I HAVE BEAUTIFUL ITALIAN PINWHEEL SAUSAGE MADE FROM ONE OF MY ARTISANAL ITALIAN MARKETS, AND IT'S STUFFED WITH WONDERFUL FRESH MOZZARELL, SOME BEAUTIFUL TOMATOES, SOME FRESH PARSLEY, AND IT REALLY JUST HOLDS UP MAGNIFICENT WITH SWEET ONION, POTATOES, AND SOME BELL PEPPERS.

SO LET'S GET OVER TO OUR HOT PAN.

A COUPLE TABLESPOONS OF OLIVE OIL, AND THAT'S GOING TO HELP JUST WHEN THE SAUSAGE HITS THE PAN IT DOESN'T STICK, AND JUST A LITTLE BIT OF A SIZZLE.

SO ON THESE PINWHEELS, YOU DON'T REALLY NEED TO DO ANYTHING WITH THEM.

JUST PUT THEM IN THE PAN, AND WE WANT THEM TO LIGHTLY BROWN JUST ABOUT 4 MINUTES ON EACH SIDE EVEN BEFORE THE VEGETABLES BEGIN TO GO INTO THE PAN.

NOW I'LL TAKE MY SWEET BELL PEPPERS, AND I'M USING A MULTITUDE OF COLOR ON THE PEPPERS.

IT JUST MAKES IT A LITTLE BIT MORE FUN AND INTERESTING.

WHAT I TRY AND USUALLY DO AND AVOID WITH PEPPERS IS USING PEPPERS THAT ARE GREEN.

I LIKE WHEN THEY ARE COLORED BECAUSE THEY ARE A LITTLE SWEETER.

REMOVE THE SEEDS AND THEN JUST CUT THE PEPPERS INTO ABOUT FINGER-SIZED PIECES.

NEXT THING WE WANT TO DO IS TAKE OUR SWEET ONION, PEEL A COUPLE CLOVES OF GARLIC.

I'M USING A MIXTURE OF POTATOES IN THIS DISH.

SOME RED BLISS POTATOES, A FEW YUKONS.

OK. NOW THAT THE SAUSAGE HAS SOME NICE COLOR, FLIP IT OVER.

AND THEN WE CAN START ADDING THE VEGETABLES, SOME OF THE AROMATIC ONES FIRST--PEPPERS AND THE ONIONS AND THE GARLIC AND PLACE IT OVER AROUND THE SIDE OF THE PAN WHERE THERE ISN'T ANY SAUSAGE SO IT BEGINS TO BROWN, AS WELL.

SO I'M JUST GONNA PUT THE ROSEMARY INSIDE THE LID.

I DON'T NEED THE LEAVES TO GO ALL OVER THE VEGETABLES BECAUSE ONCE I PUT THE CAP ON IT, I WANT THE AROMATICS TO GET INSIDE THE FLAVOR OF ALL THE SAUSAGE AND THE VEGETABLES.

LET IT SIMMER FOR ABOUT 5 MINUTES.

THEN WE'LL GIVE IT A STIR, AND THEN WE'LL LET IT FINISH COOKING FOR ABOUT ANOTHER 5-10 MINUTES.

OK.

THE SAUSAGE SHOULD BE READY TO PLATE UP NOW.

AND WHAT'S REALLY NICE IS JUST TO LET THEM REST JUST ABOUT 4-5 MINUTES SO ALL THE JUICES GO BACK INSIDE THE BEAUTIFUL PINWHEELS.

SO I'LL JUST TAKE ALL THE VEGETABLES, PILE THEM UP.

DON'T WANT TO MISS ANY OF IT.

SO I WANT TO GET A LITTLE PIECE OF THE PINWHEEL SAUSAGE WITH THAT FRESH MOZZARELL AND THE PARSLEY, SUN-DRIED TOMATO, BUT YOU GOT TO MIX IT WITH SOME OF THE VEGETABLES LIKE THE CARAMELIZED ONION AND THE POTATOES.

SO WHETHER YOU LIVE IN THE CITY OR THE COUNTRY, TRY THE SAUSAGE CAMPAGNOLA.

I KNOW YOU'LL LOVE IT.

I DO.

ONE DESSERT THAT YOU'RE GONNA WANT TO ADD TO YOUR OWN REPERTOIRE IS MY CHOCOLATE TORTA.

VERY SIMPLY MADE WITH INGREDIENTS YOU PROBABLY HAVE IN THE CUPBOARD RIGHT NOW.

WE'RE GONNA START WITH ONE CUP OF UNSWEETENED COCOA, UNSWEETENED COCOA POWDER, AND TO THAT WE'RE GOING TO ADD IN 1 1/4 CUP OF PURE CANE SUGAR.

BLEND THE TWO OF THEM TOGETHER, AND IT'S ACTUALLY GONNA RESEMBLE--I'M SURE YOU'RE FAMILIAR WITH CINNAMON SUGAR.

WE COULD ACTUALLY CALL THIS, LIKE, COCOA SUGAR, BUT THIS WILL ENSURE LATER WHEN YOU'RE MIXING THE COCOA AND THE SUGAR IN WITH THE FLOUR IT BLENDS IN NICE AND SMOOTH.

SO ONCE THAT'S ALL SET, YOU CAN PUT THE COCOA POWDER OFF TO THE SIDE A SECOND AND BEGIN TO MIX THE OTHER PARTS OF THE DRY INGREDIENTS, AND TO THIS WE'RE GOING TO ADD IN ONE CUP OF ALL-PURPOSE FLOUR, AND IT ACTUALLY MAKES FOR A VERY, VERY MOIST CAKE.

BY USING JUST THE FLOUR AND THE CORNSTARCH ALONG WITH THE COCOA POWDER AND THE SUGAR--THERE'S ABOUT 1/4 CUP OF CORNSTARCH IN THERE, AND THAT HELPS THE CAKE TO BIND AND BE MOIST.

WE'LL PUT IN 1/2 A TEASPOON OF SALT AND A TEASPOON OF BAKING SODA.

I'M GOING TO USE ONE WHOLE EGG.

ONE EGG WHITE, NOT THE YOLK.

I DON'T WANT TO ADD TWO YOLKS IN IT.

IT ACTUALLY WILL HELP MAKE IT SLIGHTLY MORE TENDER WHEN I'M JUST USING THE WHITES.

IT WON'T MAKE IT AS CRUSTY ON THE OUTSIDE.

SO TO THAT THE ONE WHOLE EGG AND THE ONE WHITE.

NOW I'M GOING TO ADD IN 1/2 A TEASPOON OF PURE VANILLA EXTRACT... AND POUR THAT INTO THE COCOA POWDER SO IT BEGINS TO DISSOLVE.

JUST ONE CUP OF WATER ALL BLENDED IN AND THAT THERE'S NO COCOA LUMPS OR SUGAR LUMPS LEFT IN IT.

NOW I'LL ADD IN THE REMAINING OF THE WATER.

YOU'LL ALSO NOTICE I DIDN'T JUST DUMP ALL THE WATER IN AT ONE SHOT.

I DID IT IN STAGES, ABOUT 2-3 STAGES, JUST TO MAKE SURE THAT EVERYTHING IS BLENDED IN TOGETHER.

WE'LL ADD IN A SMALL AMOUNT OF THE CHOCOLATE FIRST AND BEGIN TO FOLD THAT IN, AND THIS IS REALLY JUST ONE OF THOSE NO-FAIL CAKES.

IT'S SIMPLE.

IF YOU'RE EVEN SHORT OF A LITTLE MILK, YOU'LL NOTICE THERE'S NO MILK EVEN IN THIS CAKE, AND THEN AT THE VERY, VERY END, I'M GOING TO ADD IN 1/3 CUP OF BUTTER THAT'S MELTED.

AND AGAIN WITH THE BUTTER, IT GETS ADDED IN IN A COUPLE STAGES.

IN A 9-INCH CAKE PAN THAT'S PREGREASED, I'LL ADD IN ONE PIECE OF PARCHMENT PAPER, WHICH I LIKE TO ADD A LOT WHEN I BAKE ON THE BOTTOM.

IT HELPS SOMETIMES KEEP THE BOTTOM FROM GETTING TOO MUCH OF AN OVERDEVELOPED CRUST.

325-DEGREE OVEN FOR ABOUT 45 MINUTES.

AND THE BEST WAY TO SEE IF IT'S DONE IS YOU'LL SEE IT'S PULLED AWAY FROM THE EDGES OF THE CAKE PAN.

SO YOU PRESS DOWN LIGHTLY WITH YOUR FINGER, AND IF THERE'S NO RESISTANCE, IT'S ANOTHER GOOD WAY TO TELL IF IT'S DONE.

WE'RE GONNA LET IT COOL FOR ABOUT 45 MINUTES TO AN HOUR, AND THEN WE'RE GONNA CUT RIGHT INTO IT BECAUSE, BOY, IT SMELLS GREAT.

OK. NOW THAT THE CAKE HAS COOLED, VERY SIMPLY, TURN IT UPSIDE DOWN.

YOU NOTICE I'M USING A PIECE OF PARCHMENT PAPER, AND THAT WILL KEEP THE CAKE FROM ACTUALLY STICKING TO YOUR HAND.

JUST TAP IT OUT GENTLY, AND YOU CAN SEE THE PARCHMENT PAPER ON THE BOTTOM.

NOW IS THE TIME YOU WANT TO REMOVE IT.

MAKE A REALLY NICE SLICE OF THE CHOCOLATE TORTA.

TOPPING IT OFF WITH A LITTLE BIT OF A NICE CHANTILLY CREAM ON THE SIDE.

MMM.

NOTHING BETTER THAN A NICE PIECE OF RICH, MOIST CHOCOLATE CAKE.

SO THERE YOU HAVE IT, MY MENU OF OLD WORLD FAVORITES: A FRESH-TOSSED, CRISPY WHITE POTATO AND FETA FLATBREAD PIZZA AND A FRESH MOZZARELL AND VINE-RIPENED TOMATO SALAD PIZZA; MY SAUSAGE CAMPAGNOLA, MADE COUNTRY STYLE WITH SUMMER PINWHEEL SAUSAGE; AND FOR DESSERT, TENDER, SWEET CHOCOLATE TORTA WITH A DOLLOP OF FRESH WHIPPED CREAM.

IF I CAN DO IT, YOU CAN DO IT.

WE'LL SEE YOU REAL SOON.

FOR MORE ON RECIPIES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT CHEFGEORGEHIRSCH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE," CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR 19.95, PLEASE VISIT CHEFGEORGEHIRSCH.COM.

MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE."

PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES--INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY EVITE, A DIGITAL INVITATION AND PARTY PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.