Cone Maker

George Hirsch May 23, 2021

It's that time of year, ice cream cone season. The pizzelle maker is a way to make the ice cream cone experience meglio; meaning better in Italian.

The pizzelle, known to be one of the oldest cookies, originates from Abruzzo, Italy. The waffle cookie is made from a simple batter, making a popular treat during the Christmas + Easter seasons. And it is also common for the pizzella to be rolled into a cigar-like shape and filled with cannoli cream.

Pizzelle

Makes about 2 dozen pizzelle

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Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream cones or rolled into small shells for filling.

3 eggs, beaten

3/4 cup pure cane granulated sugar

8 Tablespoons sweet butter, melted

2 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon vanilla

1 teaspoon Anise, Sambuca, or Amaretto

In a mixing bowl, whisk together the eggs and sugar until pale yellow and whisk marks remain in the batter, 2 to 3 minutes. Add the melted butter, the Sambuca, vanilla, lemon zest, and mix.

Mix the flour and baking powder. Fold the flour mixture into the egg mixture in two stages, folding each addition just until blended.

Heat pizzelle maker according to the manufacturer's instructions. Brush lightly with melted butter and spoon about 1 Tablespoon of the batter onto the pizzelle maker. Cook according to the manufacturer's instructions until golden brown. Remove and place pizzelle on a cooling rack—repeat steps with the remaining batter.

If making cannoli shells or bowls form warm, wafer cookies over forms while still warm. Allow shells to cool before filling fully.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Oscar

George Hirsch April 23, 2021

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

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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George Hirsch Living it UP! cooking & lifestyle book

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Media Announcement from The WNET Group

georgehirsch April 13, 2021

WLIW-FM and Hirsch Media Partner to Produce George Hirsch Lifestyle Radio, a New Public Radio Program and Podcast Exploring Engaging Lifestyle Topics

(Southampton, New York – April 13, 2021) Today, The WNET Group, parent company of Long Island's only NPR Station WLIW-FM, and Hirsch Media announced plans to produce George Hirsch Lifestyle Radio, a new one-hour, weekly public radio program featuring informative and entertaining conversations about food and lifestyle.

CLICK TO READ MORE

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Fondue as seen on George Hirsch Lifestyle

George Hirsch March 20, 2021

Love fondue, but not a fan of double dippers? The solution, my individual mini-fondue servings, will satisfy the creaminess of the cheese and wine sauce.

Serving a variety of crisp, colorful veggies makes for a healthier spin on the traditional fondue. The vegetables and bread can be prepared ahead, while the fondue sauce is a quick sauce prepared and served immediately. Topped with a zesty pesto cuts the heaviness of just serving an all cheese sauce.

Fondue with Sweet English Spring Peas & Garlic Scape Pesto

Sauce serves 6-8

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4 Tablespoons Garlic Scape Pesto, or my Perfect Pesto or Winter Pesto when scapes are out of season

1 cup dry white wine

½ pound Swiss Emmenthaler or Emmental cheese, shredded

½ pound Gruyere, cheese, shredded

2 Tablespoons flour

Pinch fresh grated nutmeg and sea salt

Fresh grated black pepper

Serve with assorted crisp vegetables such as string beans, spring peas, tomatoes & slices of crusty bread.

Prepare ahead an assortment of vegetables and sliced bread and arrange in small ramekins.

Mix flour with shredded cheese.

Immediately before serving, gently simmer wine in a small saucepan. Add Swiss cheese, Gruyere cheese a little bit at a time until blended into the wine. Keep gently stirring after each addition of cheese until completely melted. When all the cheese has melted, add nutmeg, salt, and pepper. Ladle a small amount into each ramekin. Top with a small spoon of pesto. Serve immediately.

Tips:

- Use well-aged or moist grating cheeses for optimum flavor and texture of the sauce

- Caution: Cook at low heat with a gentle simmer, do not boil the cheese sauce

- To avoid over stringiness of cheese, do not over stir

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Savory Waffles as seen on George Hirsch Lifestyle

George Hirsch March 6, 2021

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt-in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.

Savory Waffles

Makes 8 waffles

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2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded

¼ teaspoon each:

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat waffle maker.

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Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.