George’s Beach Cookies

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According to MIT, America's most famous cookie was invented by accident by Ruth Wakefield. Ruth, a dietician and food lecturer, who along with her husband Kenneth, bought a tourist lodge named the Toll House Inn in Massachusetts, where she prepared home-cooked meals for her guests. 

Here's my recipe rendition of America's most famous cookie, sans the chips. My cookie is a bit chewier and less cakey than the Tollhouse recipe. It also bakes a darker shade due to the dark brown sugar. They are ideal to bring along to the beach, without fearing a chocolate meltdown. But, just in case you need a chocolate fix I have you covered with my Chocolate Brownie Cookies from George Hirsch Lifestyle.

George's Beach Cookies

Makes about 40 cookies

chefgeorgehirsch.com | George Hirsch Lifestyle

2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) lightly sweet butter, at room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar, firmly packed

1 teaspoon water

1 teaspoon pure vanilla extract

2 large eggs, beaten

Optional: 1/2 cup pecans, chopped

Preheat the oven to 375ºF.

Whisk the flour, soda and salt together in a bowl. In another large bowl, cream the butter on low speed to lighten it a bit and then mix in the sugars, cream for two minutes. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined. and 

Using two soup spoons, drop the cookies 2" apart onto two parchment lined, nonstick or greased cookie sheets. Bake for eight-nine minutes, rotating the sheets after four minutes. 

Remove the cookies to a wire rack to cool, and repeat the process with the rest of the dough.

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Garbanzo on the Side

Garbanzo is the another name for the chickpea. Here’s a salad that takes longer to say it than to make it. The key to success in this combo is to only use garden or farm fresh tomatoes. It has a cool refreshing mediterranean taste and feel. It's a perfect side-dish to make on a hot evening in the kitchen.

Tomato & Chick Pea Salad

Makes four side servings

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 Pint red grape or cherry tomatoes, rinsed & split a half pint 

1 Pint yellow grape or cherry tomatoes, rinsed & split a half pint 

2 cups (or 2 cans) chick peas (aka garbanzo, ceci, Indian pea) drained & rinsed

1/4 cup olive oil

juice of one lemon

zest from one lemon

2 cloves garlic, minced

8 mint leaves chopped

2 Tablespoons flat leaf parsley, chopped

one teaspoon hot sauce

fresh ground black pepper

pinch sea salt

In a large bowl mix olive oil, lemon juice, zest, garlic, mint, parsley, hot sauce, pepper, and salt. Add all tomatoes, mix and let marinate for 10 minutes. Add chick peas, toss and allow to sit for 30 minutes at room temperature before serving. Serve with a grilled slice of Naan. 

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Hickory Spit-Roasted

These chickens are easy to cook and are ideal for a tailgate, garden party or impromptu weekend outdoor gathering. Serve warm slices of chicken over salad greens. You can also mix chilled chunks with dressing for a chicken salad, or spread slices with a spicy mustard for a sandwich filling.

Hickory Spit-Roasted Chicken

Makes 12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle  

Three 3-pound chickens

1 cup Hickory Rub (recipe follows)

1/4 cupolive oil

1 cup hickory wood chips, soaked 30 minutes in water

Preheat the grill. Grill Temperature: Medium-low 

Place the hickory chips into an iron smoker box and put on the grill for the last 20 minutes of cooking.

Rub the chickens on all sides with the rub. Tie the drumsticks together with cord and tuck the wings behind the back. Insert the spit rod through the cavity of the chicken and secure with adjustable holding forks, taking care the chicken is balanced on the rod. Cook the chicken on the rotisserie for about 45 minutes with the cover down or until juices run clear, basting several times with the olive oil. The chicken can also be cooked for 11/2 hours on an open spit.

Hickory Chicken Rub

Makes about 1 cup | Gather 'Round the Grill cookbook by George Hirsch

1/4 cup sweet paprika 

1/4 cup potato starch or flour

1 Tablespoon each: dried thyme, garlic powder, dried rosemary

1 Tablespoon lemon pepper; or 1/2 Tablespoon black pepper and 1/2 Tablespoon grated lemon rind

1 teaspoon ground nutmeg, ground allspice

Combine all ingredients in a small bowl and mix well.

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Calendulas

Saying goodbye May..

from George Hirsch's Garden "Calendulas" Edible Flowers

Calendulas have beautiful daisy-like flowers that are tasty in salads and teas. As a "pot marigold" they were used during Tudor times as a poor man's saffron in cooking.

Aztecs introduced marigolds to Spanish and Portuguese explorers. Once the seeds made it to Spain, they quickly spread throughout Europe and North Africa. In Europe the plants were called "Mary's gold," referring to the brightly colored flowers and the Virgin Mary. 

As you see they bring color to a vegetable and herb garden. Pick as edible flowers for salads, cakes, and teas. Marigolds and calendulas are easy to dry and store for later use. Spread the flowers on a screen to dry in a well-ventilated, shady location and store in glass jars. 

Hello June!  

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

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Beacon of Light

Our Nations Beacon of Light, honoring those who serve and have served.

A National Historic Landmark, the Montauk Point Lighthouse is located on the eastern most point on Long Island, New York. It is the oldest lighthouse in New York State. The Second Congress, under President George Washington, authorized the Lighthouse in 1792. Construction began on June 7, 1796 and was completed on November 5, 1796.

About this beacon and military significance. Civilian keepers maintained the lighthouse until World War ll, when the U.S. Army took it over as part of the Eastern Coastal Defense Shield. Adjacent to the lighthouse, Camp Hero was opened by the Army in 1942 and was heavily fortified with huge guns during the war. Those gun emplacements and concrete observation bunkers are still visible as a reminder of our freedom due to the bravery of those who serve.

Never taking for granted the freedom and beauty of American shores, I have been drawn since a child to the Montauk Lighthouse towering structure. Years ago my culinary students won one of many gold medals in culinary competition from the Société Culinaire Philanthropique for an all Long Island theme submission in food and pastry based on local food and geography. Our table stood apart from the competition as the Lighthouse was replicated in pastillage sugar work.

Montauk, A symbol of great fishing, it's beaches and surfing, the Lighthouse has been featured in the open of George Hirsch Lifestyle and several episodes of the TV series as a strong image of Long Island and our place in history. The Montauk Lightouse has been part of Long Island's land and seascape for over 200 years and still serves as an active aid to navigation and a beacon of light to all those who have served. 

Surf Casting off Montauk Point

More Facts:

- Fourth oldest active lighthouse in the United States

- Foundation is 13'deep and 9' thick

- Constructed of sandstone blocks from Connecticut, 8" high and varying in length from 18" high to 44"

- The walls are 6' thick at the base tapering to 3' thick at the top

- The height of the tower is 110' 6"

- There are 137 iron steps to the top of the tower

- The light flashes every 5 seconds and can be seen a distance of 19 nautical miles

For more information and to visit the National Historic Landmark, the Montauk Point Lighthouse 

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