Classic Brownie Cookies as seen on George Hirsch Lifestyle

a Classic, cookies, and milk on George Hirsch Lifestyle

Chocolate treat, under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baking. Eyes go wide open on the first bite. Try my recipe for yourself, and you'll agree. For best results, use a good-quality cocoa powder.

Classic Brownie Cookies

Makes 3 dozen large or 6 dozen small 

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1 1/3 cups butter

1 cup sugar

2/3 cup brown sugar

1 Tablespoon vanilla

2 each eggs

2 1/4 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2teaspoon salt

3 Tablespoons milk

1 1/2 cups pecans, chopped 

1 cup mini chocolate chips, semi sweet, or chopped chocolate

Preheat oven to 350 degrees.

Cream butter, granulated sugar, brown sugar one minute, or until creamy.

Add eggs, one at a time, beating lightly after each.

Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended.

Stir in nuts and chocolate chips.

Drop dough with cookie scoop (heaping 2 Tablespoons) on parchment paper lined baking sheet. 

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.

Cool slightly, then remove to cooling rack. About 3 dozen cookies.

Tip: Smaller cookies can be made using 1 Tablespoon dough for each cookie, baking for 8 to 10 minutes.

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Perfect Summertime Condiment

A lite and refreshing summertime dish, ideal served with seafood and topped with Aioli

When temperatures reach north of 90 degrees, I find it's time to chill down supper food selections and prepare cold plates, just like I ate as a child. My Mom, a delicious cook, consummate organizer, and doer, would cook first thing in the morning before temperatures became too hot in the kitchen. It makes sense and is still how food is prepared in many European cultures today. Besides having to cool things off in the kitchen, it was also the custom at home with non-meat Fridays, enjoying cold fish suppers. On those Fridays, my mom would cook up grilled or poached fish such as tuna or cod, boiled potatoes, garden green beans, vine-ripe tomatoes, boiled eggs, and sliced onion. The highlight for me on chilled supper night was the cold sauce made with garlic and mayonnaise. Later I learned, in my early culinary days, that sauce was called an aïoli, a simple yet traditional emulsified sauce with garlic, olive oil, and egg yolk. 

A perfect summertime condiment and goes well with roasted chicken if fish is not on the menu.

With so many ways to prepare aïoli, the consistent ingredient that holds across all ethnic regions is garlic. The Occitan valleys of Italy serve aioli with boiled potatoes. In Cataluña and most of the Spanish Mediterranean coast, allioli is purely a garlic mayonnaise. France's Le Grand Aïoli dedicates a complete dish consisting of various boiled vegetables such as carrots, beets, cauliflower, green beans, yellow flesh potatoes, and boiled fish, such as salted cod with boiled eggs and the aioli sauce. The version from Provence adds Dijon mustard to the sauce, as I prefer, which in addition to flavor, also helps in the emulsification of the oil to be suspended by the liquid of the sauce.  

Aïoli is ideal to serve as a sauce for foods like the above, but it's also excellent as a spread on toasted French bread or pommes frites. Some may find that the raw garlic can leave too strong a taste. That is true, especially with summer garlic which has more of a bitter bite and has just recently been harvested. No need to avoid this tasty sauce or feel you'll need a shot of mouthwash; there is a tastier solution. I use my long-time recipe for caramelized garlic to soften and sweeten the punch on my aïoli in place of raw garlic. 

To Yolk or Not to Yolk?

There is, of course, the food safety issue to point out regarding making aïoli from scratch because of using uncooked raw egg yolks. Always ensure the eggs are fresh and best obtained from someone you know! One of my recipes uses prepared mayonnaise and covers any concerns about food safety. Today, there is even mayonnaise made with olive oil, which I prefer. The choice is yours, go traditional with making a classic Provence style aïoli or make it semi-authentic with a prepared mayo; the choice is yours. Either way, you'll be shouting bring on the Le Grand Aïoli!

The technique of making an aïoli is to create an emulsion with the egg yolks, supporting the liquid from the olive oil. Do not over-pulse or mix the yolks and oil. Do not add the oil too slowly or too fast. This technique may require some trial and error. If done correctly, you will have a thick mayonnaise-like sauce; if the sauce is broken, the oil will have separated from the yolks and look more like a vinaigrette.

Classic Aïoli

 Makes 1 1/2 cups

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*8 large garlic cloves, peeled and roughly chopped

Coarse sea salt

1 Tablespoon Dijon Mustard

3 large egg yolks at room temperature

1 1/2 cups extra-virgin olive oil

Juice of 1/2 fresh lemon

A couple of drops of water

Fresh ground black pepper

Always use caution with raw eggs. And this sauce must be kept chilled after it is prepared. 

In a food processor or preferably a mortar, pound the garlic cloves with a pinch of sea salt and Dijon mustard until thick paste forms. Add in the egg yolks and olive oil, a few drops at a time, with a fork or whisk. Add the olive oil in a steady stream as the aïoli thickens. Stop and add a few drops of lemon juice, and gradually add the remaining olive oil and a few drops of water if the sauce becomes too thick. When all of the oil has been incorporated, season the aïoli with additional lemon juice, sea salt, and pepper to taste.

Serve chilled. The aïolii can be tightly covered and refrigerated overnight. 

* A classic aïoli is made with raw garlic, but again I prefer caramelized garlic to raw garlic, which offers a much sweeter and nuttier taste.

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Garlic Aïoli with Crostini

Makes about 1 1/2 cups 

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An intensely flavored garlic mayonnaise from the Provence region of southern France. Traditionally the mayonnaise is made from scratch with egg yolks. I prefer this version, as it is safer and faster to make. 

Crostini, meaning “little toasts” in Italian, are small, thin slices of toasted bread, which are usually brushed with olive oil-excellent spread with Aioli. 

3/4 cup mayonnaise 

1 Tablespoon Dijon mustard 

1 head caramelized garlic

1/4 cup olive oil 

Juice of 1/2 lemon 

1/4 cup basil 

To Make Crostini:

1 loaf baguette or French bread 

Olive oil for brushing toast. 

Puree the garlic in the bottom of a small bowl. Add mustard and mayonnaise and stir in olive oil. Add lemon juice and basil. Cover and refrigerate for at least one hour. 

Slice Italian bread into small pieces, toast, and brush toast with olive oil. Spread a generous amount of aïoli on toasts. 

Serve aïoli and crostini with your favorite vegetables and seafood. 

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Oscar

In honor of the 93rd Academy Awards, it's time to celebrate the Oscars. There will be an estimated 20+ million people watching, entertaining + celebrating the Oscars this Sunday. But there is another noteworthy Oscar celebrated at many Waldorf parties and would be a welcomed winner in the top food category.

Oscar Tschirky, maître d’hôtel of Delmonico’s Restaurant and the Waldorf Astoria in NYC

Waldorf Astoria NYC circa 1890

He is known as the creator of such popular classic dishes as Waldorf Salad, Veal Oscar, Eggs Benedict, and Thousand Island Dressing. It may just be the name implies thousands of recipes - for this dressing, and rumors abound as to the true creator. I can assure you it was not Kraft or Wish-Bone, though. This is what I believe to be true, or Oscar of The Waldorf.

The Oscars Award Banquet, 1940, The Ambassador Hotel

At the turn of the century, self-made multi-millionaire and hotel magnate George C. Boldt, owner of the New York City's Waldorf Astoria, enjoyed vacationing in the 1000 Islands. Mr. Boldt and his wife Louise enjoyed this area of the St. Lawrence River region so much so that George had Boldt Castle built for his wife. He would entertain many wealthy friends and business associates on the island.  

Oscar accompanied Mr. Boldt on his trips to the 1000 Islands and George Boldt's Castle. On one trip aboard the yacht, Oscar improvised with the ingredients he had aboard the yacht and concocted the dressing for which the region is now known worldwide. Afterward, Mr. Boldt started serving the dressing at his hotels.

Oscar’s classic Thousand Island Dressing Recipe

“Take one cup mayonnaise dressing, mix, with one-half cup whipped cream, add a small amount of Tarragon vinegar, one-half teaspoonful of Imperial Sauce, then chop one hard-boiled egg, one green pepper, one pimento, one pinch chives, mix well together, and squeeze the juice of one lemon before serving.” You can serve most salads with Thousand Island dressing.

The wide appeal of this dressing has gone far beyond elegant salads served aboard yachts on the St. Lawrence River. Burger joints have topped their meat patties for years with this special sauce - remember that jingle? Then there’s, of course, my preferred In-N-Out-Burgers, where all burgers come standard with Thousand Island dressing. BTW, a secret menu item called "Animal Style"; fries come with Thousand Island Dressing in addition to grilled onions and melted cheese. But when I hear Thousand Island Dressing, I think of a dish with a little more of a classical take, like the topping on a Dungeness Crab or Shrimp Louis.

Click below to watch my updated version of a classic Shrimp Salad… 

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Regional City Dogs

Tune-in GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est. 

What could be better than going out to the ball park? Bringing the ball park home and getting creative with franks by using a mix of city savory toppings. Impress your guests with premium toppings and enjoy some tasteful and fun regional spins on the All-American wiener for your next cookout.

LA Taco Wrap Use farm fresh veggies, sweet caramelized onions, and my 60-sec guacamole as a topping wrapped in a warm flour tortilla. 

Chicago 2nd City Dog How do you improve a Chicago Hot Dog that has been served up in ballparks for over 100 years? for the 2nd city serve up two dogs. AND Infused Hot dogs are gently heated in a good quality beer.

Carolina Double Dip Carolina BBQ is a multi-hour long process, low and slow. For the ultimate mix of 100% Beef hot dog, wrapped with what Carolina does best--pork. And smokey bacon kicks up the flavor and texture.

NYC Street Corner Frank Home to Hot Dog street carts with over 1.5 billion franks. Split top soft buns with spicy deli-style mustard, caramelized red onion sauce, sauerkraut, relish and handcrafted potato chips on the side.

Jersey Red Hots Think flatbread pizza meets hot dogs. Grilled or pan fried and stuffed into Italian bread pizza along with crispy pancetta, potatoes, provolone, fried onion, and grilled red hot pepper.

Chef George Hirsch’s Caramelized Onions Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.

Chef George Hirsch’s Red Onion Sauce Preheat a nonstick saucepan to a medium heat. Place 2 cups sweet sliced onions and 4 cloves of chopped garlic in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and add 1⁄4 cup ketchup, 1 Tablespoon paprika, 2 Tablespoons balsamic vinegar, 1⁄4 teaspoon red pepper flakes. Stir all ingredients into onions and cover again. Simmer for 10 minutes. Serve warm with sausage, franks or burgers.

 Hot Dog Grilling & Cooking Tips

1 - Start with a clean grill, pre heat grill to high heat; always light grill with the cover up 

2 - Place a high sided casserole pan with *seasoned liquid on grill or side burner and bring up to a boil. *Seasoned Liquid: 1 Bottle of beer, sliced onion, brown sugar, or 2 Cups beef or chicken broth, sliced onion, bay leaf. Or, 1/2 Bottle Beer, 1 Cup Broth, Sliced Onion, juice from drained can of baked beens!

3 - Add Hot Dogs, and very gently simmer and heat until warm 4-5 minutes. With tongs remove hot dogs from liquid and quickly sear on grill surface turning to brown on each side

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Blue Food

With just 80 delicious calories per cup and virtually no fat, blueberries offer us many important nutritional health benefits. 

Blueberries are an excellent source of dietary fiber, and possess antioxidant properties as well. These important antioxidants help neutralize free radicals can prevent cancer, cardiovascular disease and other age-related conditions such as Alzheimer's. 

Blueberries are also high in Vitamin C. In fact, a serving contains about 14 mg or almost 25% of daily requirement for Vitamin C. Vitamin C is needed for the formation of collagen and to maintain healthy gums and capillaries. It also aids in the absorption of iron and promotes a healthy immune system.

There are many ways to incorporate blueberries into your diet with a healthy breakfast including a parfait of blueberries, yogurt and granola.

Blueberries are also an excellent way to add sweet and tart flavor to pork, poultry or fish with sauces, salsas and chutneys. Simply simmer blueberries with balsamic vinegar, sweet onion, garlic and peppers. 

Create desserts with blueberry toppings with cinnamon, vanilla, ginger, and mint. Garnish desserts topping off with fresh blueberries like a Creamy Rice Pudding from George Hirsch Lifestyle TV series.  

And a few fun facts:

The blueberry is the official state fruit of New Jersey.

There are only three fruits native to North America; blueberries, cranberries and Concord grapes.

The blueberry muffin is the most popular muffin in the U.S.