Classic Comfort

George Hirsch October 2, 2025

Autumn is here, a time of cooler days and crisp nights. Short days with less daylight are a primer for comfort foods. So, for those seeking comfort, Mac & Cheese might be the most popular comfort food on tonight's menu.

Macaroni and cheese is simple to make, and the secret is to use a mixture of good cheeses.

George’s Classic Jack Mac

Makes 6 servings

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2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch freshly grated nutmeg

2 cups half & half

1 cup sharp cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth and bring it to a boil. Lower the heat, add the bay leaves, thyme, and hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately, or sprinkle with Mac Topping (optional), and bake for five minutes in a 350-degree oven. See More Below

***Perfect Combo, Mac + Oven Fried Chicken***

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon fresh parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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Melanzane al Pomodoro

George Hirsch September 18, 2025

Cooking Melanzane al Pomodoro is perfect this time of year when farms are abundant with eggplant and tomatoes. My Eggplant Sauce recipe does not include meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. This is it if you are looking for an under-thirty-minute cook-to-table dish without compromising flavor for time. You can create variations on this recipe, which is very easy to do.

This pasta sauce is served warm or chilled, added to a tube-shaped pasta.

George's Eggplant Sauce

Makes 4 servings

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1/4 cup olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves garlic, chopped

6 plum tomatoes, deseeded and chopped

1 red bell pepper, chopped

1/4 cup pitted calamata olives, chopped

1/2 cup white wine

1 cup chicken broth

1 teaspoon each dried basil, oregano, thyme, and hot pepper flakes

2 Tablespoons pine nuts

2 Tablespoons fresh basil

parmesan cheese to taste and fresh black pepper

Preheat a large nonstick saucepan

Add half the olive oil, then eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme, and hot sauce. Cook for 10 to 12 minutes.

Top with remaining olive oil, fresh basil, and pine nuts.

Excellent with a rigatoni or tube-shaped pasta.

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IPA Leek Onion Soup

georgehirsch September 9, 2025

The Addition of a good craft beer to this classic recipe adds another dimension of flavor, which complements the caramelized leeks and onions. My favorite, an IPA or dark beer, is better, but you can use your favorite brew.

IPA Leek Onion Soup

Makes 4 servings

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4 cups leeks, white and green, split-washed and chopped

2 cups sweet onion, sliced

2 large shallots, chopped

2 Tablespoons olive oil

1 cup craft-brewed IPA beer

2 quarts or 8 cups of vegetable or chicken broth

2 bay leaves

1 teaspoon fresh thyme

1/2 teaspoon salt and pepper

1/2 teaspoon hot sauce

4 shredded slices of Gruyere cheese or good Swiss cheese

*4 large sourdough bread slices.

Preheat a soup pot to low-medium temperature.

Add olive oil, leeks, onion, and shallots. Add salt, pepper, thyme, and bay leaves. Cook until golden brown, stirring occasionally. Add beer and simmer for 2 minutes. Add broth and hot sauce, cover, and bring to a boil. Remove cover, stir, cover again, and simmer for 25 - 30 minutes.

While the soup is simmering, make cheese toast.

Top 4 pieces of bread with cheese and toast like a crouton in a hot oven, or broil for 2 minutes or until cheese melts and is slightly browned.

To serve, fill 4 bowls with soup and top with cheese toast.

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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

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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.

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Sausage Campagnola, an Old World Tradition

georgehirsch August 11, 2025

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

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2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

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