Chef and Sous Chef

June 29th, 2017 § 0 comments

Yes, HG likes to cook with BSK. Of course, BSK is the leader and HG is the nuch shlepper (Translation for non YIddishists: Guy who follows behind). Tonight, BSK quickly sauteed a half dozen juicy scallops plucked from the Northumberland Strait. Big squeeze of lemon juice and some smoked black pepper. A great starter. (HG mused about the mystery of Anthony Bourdain, a favorite foodie…The guy who eats everything does not like scallops. Go figure.) BSK then boiled some potatoes and smashed them with dill, scallions, sour cream and olive oil. Main course was a a thick filet of Atlantic salmon. For this rich piece of fish, BSK transformed her elegantly simple sorrel soup into a lush and flavorful sauce with the addition of butter, shallots and a simmered reduction. The salmon itself was turned over to HG — Among HG’s varied abilities, is grilling salmon to a pink perfection. The rich sorrel sauce was poured over the state of the art fish. This led to a perfect Prince Edward Island supper (on PEI lunch is “dinner”). A fabulous sunset was part of the experience.

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