Got Shrub?

What is a Shrub? The word Shrub comes from the Arabic word sharab, which means to drink. In the dictionary, Shrub is defined as an acid fruit drink.

Good Stuff Pick: Fruit shrubs are based on Colonial era recipes and are drink concentrates made with fresh fruit vinegar, organic unbleached cane sugar, and spices. They can be mixed with sparkling water (1 part Shrub to 8 parts water) to make festive non-alcoholic drinks and also to flavor wine and champagne. It's just as refreshing to serve for a brunch or a festive backyard BBQ, like my Fresh Squeezed Mimosa. (WATCH VIDEO)

Today's refreshing beverage is perfect for a steamy hot day, like today. Cheers!

George's Berry Shrub Fiz

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1/3 cup fresh lime juice + 1 lime sliced thin

1 cup fresh strawberries, hulled

4 cups de-seeded watermelon + 1 cup of melon balls for garnish

2 Tablespoons turbinado sugar, variable depending on how sweet the berries are & how tart/ sweet you like it.

1/2 cup ice, shaved or cubes 

1/4 cup seltzer per glass + sprig of fresh mint

Blend the lime juice, watermelon, and berries with juice, sugar, and ice cubes until slushy in a blender. Serve in a tall glass filled with ice; pour 3/4 of a glass with fruit juice and top off with seltzer.

*To Spike: You can add 1/2 ounce of vodka, rum, Or tequila to each glass over the ice.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Add to Cart

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

chefgeorgehirsch.com | George Hirsch Lifestyle

*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.

**********************************************************

Garlic Aïoli with Crostini

Makes about 1 1/2 cups 

chefgeorgehirsch.com | George Hirsch Lifestyle 

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. 

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

Add to Cart

Summer Time Whoopie

The whoopie pie, aka black moon, gob, black-and-white, bob, or the round Devil Dog, borders on a cookie, cake, and pie. My recipe for a Summer Time Whoopie Pie with grilled pineapple Piña Colada version is worth all the steps. How can you go wrong with chocolate pastry sandwiching a grilled rum-infused pineapple in coconut cream? 

Summer Time Piña Colada Whoopie Pies

Make 15 small Dessert Burgers

chefgeorgehirsch.com | George Hirsch Lifestyle 

For Grilled Pineapple

1 ripe Pineapple

2 Tablespoons Brown sugar

¼ cup Dark Rum, such as Myers

2 Tablespoons butter, melted

1 Tablespoon mint, chopped

Cut off the top and bottom, and peel the outside skin of the ripe pineapple. Cut horizontally into 1/2-inch slices; remove the center core. Pour marinade over top of pineapple for 3-4 hours prior to grilling.

Remove the pineapple from the marinade. Grill at medium-high temperature for 2 to 3 minutes, basting on each side with marinade. Remove and cool.

Chocolate Pies/Cookies

Makes 30 small cookies to make 15 whoopee pies

3½ cups all-purpose flour

¼ teaspoon salt

1¼ teaspoons baking powder

1¼ teaspoons baking soda

¾ cup dark unsweetened cocoa powder (such as Valrhona)

½ cup good strong warm coffee

2 cups firmly packed light brown sugar

¾ cup canola oil

1 large egg, beaten

1 teaspoon pure vanilla extract

½ cup buttermilk, *or ½ cup milk with 1/4 teaspoon vinegar

2 Tablespoons Shredded coconut, lightly toasted

*Add white vinegar to milk to make the buttermilk. Allow to sit 5 minutes to sour. 

Preheat oven to 350 degrees F. 

Line two baking sheets with parchment paper.

In a large bowl, mix flour, salt, baking powder, and baking soda, and set aside. 

In another large bowl, mix the cocoa powder and brown sugar. Add warm coffee and whisk until completely dissolved. Add oil, egg, vanilla, and buttermilk and whisk until smooth. Use a rubber spatula to fold the wet ingredients into the dry ingredients gently. Scrape down the sides and bottom of the bowl as you fold.

Use a small ice cream scoop to drop a heaping tablespoon of the dough onto the prepared baking sheets about 1 inch apart. 

Bake for 10 to 15 minutes until the cookies are just starting to crack on top and can be lifted off the; use caution not to overbake. Let the cookies cool completely before removing them from the pan.

Piña Colada Filling:

5 large egg whites

1½ cups sugar

2 cups (4 sticks) sweet butter, room temperature, cut into ½-inch cubes

¼ teaspoon salt

1 teaspoon pure coconut extract 

Whisk the egg whites and sugar together in a medium bowl. Set the bowl over a double boiler with simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky-white, about 2 to 3 minutes.

Transfer the egg mixture to the bowl of an electric mixer with a whisk attachment and start slowly at first; beat on medium-high speed until light and fluffy, about 5 minutes. Remove the whisk attachment and replace it with the paddle attachment. Add salt and coconut flavoring, then the cubed butter. Starting slowly at first, beat on medium-high speed until the filling is light and creamy, about 5 minutes. 

To assemble Summer Piña Colada Whoopie Pies:

Turn half the cooled cookies upside down (flat side facing up). With a pastry bag or spoon, drop a teaspoon of Piña Colada icing onto the flat side of the cookie. Top with grilled pineapple, a teaspoon of Piña Colada icing on top, and sprinkle a small amount of coconut on top. 

Place the cookie with the flat side down on top of the filled bottom. Press down slightly so that the filling spreads to the edges of the pies. Repeat until all the pies are used. Put the assembled pies in the refrigerator for about 30 minutes to firm up the icing before serving.

Allow the Piña Colada Whoopie Pies to adjust to room temperature before serving.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Add to Cart

Perfect Pesto

A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried 

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped 

1 ice cube (keeps basil from cooking from friction in the food processor) 

3 Tablespoons grated parmesan cheese, Parmigiano-Reggiano 

3 Tablespoons olive oil 

Place garlic and pine nuts in a food processor or blender. Puree gently. Add ice cube, basil, and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.  

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables. 

Serving Accompaniments: Tossed Salad with No Yolk Dressing,  Grilled Garlic Shrimp, freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

TIPS: 

- Use good quality extra virgin olive oil. 

- Great make-ahead dish for work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.

- Use a mixture of leafy greens like spinach, parsley or cilantro in addition to the basil for a different pesto spin.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Add to Cart

Dessert Comfort

A simple dessert made well is sometimes overlooked when considering dessert options. This is a good recipe to have in your dessert repertoire as it's a crowd favorite.

Tips: Knowing your grains is important, 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 additionally 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.

George’s Rice Pudding 

Makes 2 cups, about 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

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, bring to a boil, then reduce heat, cover and simmer gently for 20 minutes or until rice is tender. 

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.

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

Stir egg mixture into milk and rice and simmer 2 additional minutes, stirring constantly. Serve warm or chill in small cups. Sprinkle a small amount of granulated sugar on top to keep a skin from forming.

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

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Add to Cart