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

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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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May Crisp

Rhubarb Crisp is also known as early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces; which happens to be rich in vitamins and minerals. Suggestion: I am sure Mom would love this baked for her on Mother's Day. Serve warm with a scoop of good vanilla ice cream.

Rhubarb Crisp

recipe by Chef George Hirsch | Makes 4-6 servings

4-6 cups rhubarb stalks, cut into 1/2 inch pieces

juice from one orange

1 Tablespoon orange zest, finely grated

1 cup Turbino sugar (sugar in the raw)

3/4 cup flour

Cover rhubarb with half of the sugar (1/2 cup) sugar, orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.

For the topping:

3/4 cup flour

1/4 cup butter

1 Tablespoon ground cinnamon.

3/4 cup rolled oats (not instant oatmeal)

1/2 cup light brown sugar

Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish. 

Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown and the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.

Tip:

Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations.

Mix in a hand full of pecans or walnuts for a crunchy addition.

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George Hirsch Living it UP! cooking & lifestyle book

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