I'm Not Yoking, Caesar Dressing

George Hirsch August 23, 2021

As the warm starts to heat up I turn to my go-to salad as a side for protein added ingredients directly from the grill. An impressive cool way to entertain!

I have been asked this question many times over the years regarding raw eggs as an ingredient in Caesar Dressing recipe. I say when in doubt, leave it out. So here are the facts...

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.

That being said, there are still state laws that forbid the use of raw eggs in restaurants, because of health risks, including higher risk to pregnant mothers.

There is an actual man named Caesar behind the legendary dressing name. Caesar Cardini was of Italian-Mexican decent. Talk about a melding of culinary and rich cultures. His recipe was destined for success.

It was in the 1920s when Caesar dreamed up the magic recipe that eventually took Hollywood by storm and linked his name forever to this popular salad combination. Basically, the chef made a salad and dressing with the only ingredients he had left on hand during a busy holiday.

Caesar's family carried on his recipe by bottling it as Cardini's for nearly fifty years before passing on the torch to a larger manufacturer.

Here is my no yolk dressing that may even fool the authentic Caesar Dressing diehard with a discriminating palate. With grilling season upon us, top that salad with grilled steak, chicken, or charred shrimp!

No Yolk Caesar Dressing | serving for 2

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With the backside of a tablespoon, combine 1 Tablespoon balsamic vinegar, 2 cloves fresh garlic, or I really prefer 4 cloves of caramelized garlic ( Optional: 1 - 2 crushed anchovies) and a Tablespoon of Dijon mustard together, into the bottom of a large bowl. Add lemon juice from half a freshly squeezed lemon. Finally, whisk in 4 Tablespoons of extra virgin olive oil, until emulsified. 2 Tablespoons freshly shaved Parmigiano Reggiano. Set aside. Note, the dressing can be refrigerated for up to one week.

Wash and dry Romaine lettuce leaves. Add Romaine lettuce leaves to a wooden bowl. Add dressing, and toss. Add freshly made croutons and top with freshly shaved Parmigiano Reggiano and freshly ground pepper. Top with optional anchovies, or serve on the side.

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Georgie Porgie Pudding

George Hirsch June 1, 2021

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Oh, how I hated that rhyme growing up; it meant it was time to put up your dukes. Today, it doesn't quite have the same effect anymore. Nowadays, the idea of pudding stirs up nostalgic memories of my Nana making batches of her rice pudding. Nana would serve it warm on a cold night or chilled on a sticky summer's night. She might even top it with a little glazed meringue because just a simple blob of whipped cream wouldn’t do. I was also led to believe that comforting rice pudding had curative properties. If not feeling well, a healthy scoop was the remedy in my house. I guess that’s why the Romans ate rice pudding as a cure for upset stomachs?

Having really no economic barrier and universal appeal- I’ve seen rice pudding on restaurant menus from diners and joints (my favorite place to find RP) to high-end linen napkin on-your-lap digs. Personally I‘ve made more batches than I can even remember. Here are a few variations that come to mind; Rum Raisin, Berry, Pomegranate, Coconut Mango and Banana. Keep in mind, I made mega batches. I prepared rice pudding batches to feed a daily buffet for about 10,000 people with list of ingredients like; 18 gallons milk, 12 pounds of rice, 12 pounds sugar.

Making a batch for 10 thousand or ten hungry people at home is pretty easy, as most ingredients are probably already in the pantry and can be prepared using leftover plain cooked rice.

TIPS: Knowing your grains is essential, as each type of rice will provide different results. Here are your options; long or short-grain white rice, brown, basmati, or jasmine. Cooking times and consistencies will vary wildly, ok, maybe widely. Long grain rice makes a pudding that is slightly drier and chewier than one made with short-grain rice. In comparison, brown rice will be nuttier. Arborio rice is starchier and therefore can set up without the addition of eggs. Cooking times will also depend on the type of rice, along with the amount of milk used.

Other important tips: Do not combine any sugar with rice until the rice kernels are completely tender, or the starch will begin to set and harden and will not become additional tender. Do not use converted rice as it contains pre-gelatinized starch, which will not thicken rice properly. To keep a skin from forming over rice pudding, sprinkle a small amount of granulated sugar over the top as soon as you pour the pudding out of the pot.

Experiment with your favorite flavorings and styles, and serve it up on your next tailgate, more formal occasion, or just when you need a Nana pick-me-up! Enjoy!

George’s Rice Pudding

Makes 2 cups, about 4-6 servings

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3/4 cup uncooked short-grain rice

1 1/2 cups water

1 1/2 cups milk

1/3 cup granulated sugar, or if using Turbino, slightly less

1/4 teaspoon salt

1/2 cup milk

1 egg, beaten

1/2 cup raisins, plumped with dark rum or water

1 Tablespoon butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon cinnamon

In a medium saucepan, add rice and water to a boil, reduce heat, cover, and simmer gently for 20 minutes or until rice is tender. Or, use cooked leftover rice.

In a separate bowl, mix 1 1/2 cup milk, salt, sugar, and salt. Add to cooked rice and return to heat and gently simmer and stir for 15 minutes.

Mix the remaining 1/2 cup milk to the beaten egg in a separate bowl, plumped raisins, butter, vanilla, cinnamon, and nutmeg.

Stir egg mixture into milk and rice and simmer for two additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle a small amount of granulated sugar on top to keep the skin from forming.

Serve with fresh chopped fruit, toasted chopped nuts, whip cream, or meringue.

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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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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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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.