Easier said than done, a cliche that’s also true. BSK has mastered restraint in the kitchen. BSK knows how to bring out the excellence of fresh and wholesome products. Farm eggs. Free range chicken. Fresh vegetables and fruit. Freshly caught fish and recently harvested bivalves (BSK is allergic to crustaceans); farm raised meat. BSK knows the secret to simple but savory cooking is timing. BSK focuses. BSK’s poached eggs are perfection–slightly firm whites and lusciously runny yolks. These eggs (and BSK’s creamy scrambled eggs) are the foundation for many wondrous breakfasts. Last night’s dinner was simple and heavenly. HG was in charge of the starter: One dozen big and briny Malpeque oysters on the half shell. Aided by experience, HG meticulously scrubbed and shucked. Then it was BSK’s turn: Plump in season asparagus steamed to a state of perfection–not too soft and not too hard. BSK took them off the range at the precise moment when they were at their best. Main dish was Atlantic filets of sole, steamed over a bed of baby spinach and chopped bok choy. Flavored with white wine, garlic,ginger and a touch of soy sauce. The success of this dish was dependent on BSK’s magical timing. No mushy sole is tolerated at BSK’s table.
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