Best Chocolate Cake Ever

George Hirsch November 8, 2024

Simple solutions can give you the best results. Machines and gadgets are very important to many people, but I enjoy cooking when a simple whisk, spoon, or spatula does the job. This is the case with the Chocolate Torta recipe from my TV series George Hirsch Lifestyle episode, Old World Traditions. Enjoy.

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Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight!

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George's Chocolate Torta

Makes 12 servings

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1 cup all-purpose flour

1/4 cup cornstarch

1-1/4 tsp. baking soda

1/4 teaspoon salt

1 cup unsweetened Dutch cocoa powder

1-1/4 cups granulated sugar

1 cup water

1/3 cup sweet butter, melted

1 egg, beaten

1 egg white, beaten into whole egg

1 teaspoon vanilla extract

Confectioners sugar

Preheat oven to 325°. Lightly grease a 9-inch cake pan and line with baking parchment paper; set aside.

In a small bowl, combine flour, cornstarch, baking soda, and salt; set aside.

In a large bowl, combine cocoa and granulated sugar until blended. With a wire whisk, beat in water, then melt butter, egg, egg white, and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean. On a wire rack, cool for ten minutes in a pan. With a small spatula, loosen the cake from the sides of the pan. Remove to a wire rack and cool completely. Place on a plate and sprinkle with confectioner sugar and a dollop of fresh whipped cream. To serve, cut into small wedges.

Baking Tip:

This cake actually tastes better when baked and aged one day in advance. When making ahead, allow it to cool completely on a wire screen, then cover it tightly in an airproof container or place the baked chocolate torta back into the cake pan and wrap the top with film.

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Apple Pumpkin Crumb Muffins

George Hirsch November 4, 2024

Seems like yesterday I was driving home from the beach (OK, it was yesterday). But then I passed one of my local farm fields filled with pumpkins. So ready-or-not the season has changed. At home I can still enjoy the best of both seasons on the farm and all the goodness from the farm.

Autumn is one of my favorite food seasons. Here's my seasonal spin on the average apple muffin - add pumpkin and crumb. Great to take on-the-go too. Enjoy!

Apple Pumpkin Crumb Muffins

Makes 18 muffins or 9 x 13 coffee cake

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For the crumb topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour

3/4 cup oats, not quick cooking

1/4 cup chopped pecans or walnuts

1/2 cup melted butter

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency. Reserve crumb topping and prepare muffin batter.

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease 18 muffin cups or use paper liners.

For the muffins: see recipe below

2 1/2 cups all purpose flour; or 50/50 whole wheat flour

2 cups pure cane granulated sugar

1 1/2 teaspoons cinnamon

3/4 teaspoon ginger

Pinch allspice & fresh grated nutmeg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 cup can pumpkin puree

1/2 cup applesauce, or vegetable oil

2 cups Green or baking apples, peeled, core and chopped into small pieces

In a large bowl, add flour, sugar, cinnamon, ginger, nutmeg, vanilla, baking soda and salt. In a separate bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to until flour is absorbed. Add chopped apples.

Add batter into prepared muffin cups 3/4 filled. Top each muffin with crumb mixture and bake.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

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pepitas

George Hirsch October 22, 2024

What to do with all those pumpkin seeds?

The edible seeds of a pumpkin, aka pepitas, are a delightful fall snack. Children especially love them. Served lightly salted and roasted, the pumpkin seed is a tasty fall treat - and a great source of fiber. Top on salads and soups or add to granola for a crunchy breakfast treat.

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Add salt to taste and bake at 300° until dry, stirring occasionally.

Options to taste:

roasted garlic & lemon zest

cayenne pepper & sea salt

curry & cumin

cinnamon & brown sugar

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Soup À La Carte

George Hirsch October 16, 2024

Why not? When buying a new car, you can build a custom auto to your liking. Otherwise, we’d all be driving black cars. So why not create a recipe that allows you to build your own soup? You can then tweak the recipe to play casual or more formal, depending on the occasion.

With a chill in the air, use my Potato and Leek Soup recipe as the base of your soup à la carte; it allows for so much creativity on your part. Basically, this recipe is a blank canvas for you to adapt to the addition of most vegetables, meats, seafood, and legumes.

Tips:

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Use approximately 1 cup of any vegetable, meat, seafood, or legume.

Cut up any additions into small or a maximum of one-half to one-inch pieces. Why so small? Simply, it fits on a soup spoon.

Adjust flavor by grilling a piece of salmon vs. poaching. For a delicate flavor, poach the meat or seafood in the soup itself. For a more robust flavor, pre-grill if you crave a little smoke taste.

Change presentations by serving a larger piece of fish or meat on a soup plate and use a half-cup of the base Potato Leek Soup as a sauce garnish; served around the fish or meat. In a more formal setting, include a knife and fork for the guest’s ease.

Vegetables:

Corn, cabbage, escarole, leeks, mushrooms, parsnips, yams, etc.

Meats:

Chicken, pulled pork, smoked ham, cooked pancetta, cooked bacon, etc.

Seafood:

Cod, shrimp, scallops, clams, crabmeat, salmon, oysters, etc.

Dairy & Eggs:

Poached egg, shredded cheese, parmesan, sour cream, yogurt, non-fat half & half, etc.

Legumes:

Black, chickpeas, cannellini, navy, red beans, etc.

A simple staple like a potato can make for a very hearty and satisfying soup.

Potato Leek Soup

Makes eight servings

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1 Tablespoon olive oil

2 Tablespoons butter

1 cup sweet onion, chopped

1 leek, whites only, washed and chopped fine

4 cloves garlic, chopped

1/2 teaspoon fresh grated nutmeg

3 cups Yukon Gold Potatoes, *scrubbed & medium diced

3 cups chicken broth

6 Tablespoons fresh chives, chopped

1/4 cup half and half

1/4 cup cheddar cheese, shredded

Preheat a medium-sized soup pot. Add olive oil, butter, onion, leek, and garlic. Cook for two minutes until the onions are translucent. Add nutmeg, chicken broth, and two tablespoons of chives. Bring the soup to a boil, then lower it to a simmer, cooking for 45 minutes or until the potatoes are tender.

Puree half of the soup mixture, leaving the remaining chunky bits of potatoes. Ladle the soup into bowls and top each serving with a drizzle of cream, cheddar cheese, and the remaining fresh chives.

*Good to Know: Wash potatoes and leave skins on to preserve the nutrients in the flesh of the potato. It is a great source of vitamin C, vitamin B6, copper, potassium, and dietary fiber.

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Speedy Side

George Hirsch August 23, 2024

Don't feel like peeling the spuds or steaming rice on a warm day? Try my cool couscous salad, which is ready to serve in a matter of minutes. It's a great make-ahead cold side salad that travels well from your kitchen to your tailgate.

Couscous is a staple side dish of North Africa, Sicily, and the Middle East. It is made from semolina or granules of durum wheat. A healthy side dish contains a 1 % low fat-to-calorie ratio of 3.6 grams of protein for every 100 grams. My flavorful Couscous and Tomato Salad tastes so good. Who will remember the dish is healthy?

Couscous is a quick, healthy dish that becomes fluffy when cooked and has a slightly chewy—firm texture. Traditionally, it was hand-rolled, but today, it's made by machine: The coarsely ground durum wheat (semolina) is moistened and tossed with fine wheat flour until it forms tiny, round balls.

There are three main types: Moroccan, Israeli, and Lebanese. Most couscous available in North America is "instant" or quick-cooking.

In Morocco, Algeria, and Tunisia, it’s steamed over a simmered stew after being tossed with a little water or oil.

Serve warm or chilled with grilled, or go all veggies and top with Acorn Squash.

Couscous and Tomato Salad (see recipe below)

Makes four cups

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1 1/2 cups Couscous

2 cups chicken broth

1 Tablespoon olive oil

1/4 sweet onion, chopped

1/4 sweet red bell pepper, chopped

2 Tablespoons pine nuts and raisins

2 Tablespoons fresh mint, chopped

For Tomato Dressing: 2 Tablespoons lemon juice; 1 Tablespoon honey; 1/2 cup vine ripened tomatoes, chopped; 1/4 cup chick peas; cooked or canned rinsed & drained; 1/4 cup olive oil; 2 teaspoons curry powder; pinch of cinnamon

Preheat a sauté pan; add one tablespoon of olive oil, onions, and peppers. Sauté three to five minutes until tender. Add pine nuts and raisins and cook for one additional minute. Add couscous; mix with the onion and pepper mixture. Add boiling hot chicken broth and 1 Tablespoon mint, cover, and remove from the stove. Allow to rest for five minutes.

Meanwhile, make Tomato Dressing by mixing tomatoes, chickpeas, lemon juice, honey, olive oil, curry, cinnamon, and the remaining mint.

After the couscous has sat covered for five minutes, remove the lid and mix with a fork or spoon to loosen the granules. Top with the tomato dressing and mix well.