BSK mixed five culinary cultures to create a comforting, harmonious meal for HG and BSK. It started with a three-egg omelette prepared in the classic French manner: Plenty of butter; gentle brown exterior and soft (the French describe it as “oozing”) interior. BSK filled this lovely creation with plenty of Greek feta cheese and a dusting of Mexican oregano. This was topped with a pork enhanced green chile sauce (spicy but not overpowering). BSK creates and freezes lots of this wonderful sauce every autumn. That’s when New Mexico green chiles are in season and the aroma of roasting chiles fills the Santa Fe air. Accompaniments were warmed corn tortillas (pita could have been substituted) and freshly made, fiery pico de gallo from the Pojoaque Super Market. Beverage was deep red Nero d’Avolo wine from Sicily. As a bow to the Orient, BSK and HG cooled their palates with a dessert of green tea ice cream. Ah, wouldn’t it be splendid if the world’s cultures could exist in the peaceful harmony they achieve in BSK’s kitchen?
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