HUNGRY GERALD

It was an auspicious day when thick, flavorful Greek yogurt appeared on supermarket shelves. It is now a staple of HG/BSK’s culinary arsenal. HG breakfasts often on a bowl of Greek yogurt (sweetened with a dash of Canadian maple syrup) and fruit. Currently, while residing on Prince Edward Island, mixes the yogurt with sliced peaches and nectarines from a family farm in Ontario or local blueberries. During summer months, HG’s choice is sweet and juicy PEI strawberries. Great, healthy way to start the day. When at HG/BSK’s New Mexico home, the favored yogurt brand is Fage. Here on PEI, the brand is Liberte, produced in Montreal. HG/BSK usually have a side dish of yogurt with lamb dishes. HG flavors the yogurt with olive oil, crushed garlic and lemon juice. HG becomes spice intensive when yogurt is served with Shakshuka, the epic Israeli egg dish. Besides the essential trio of olive oil, crushed garlic and lemon juice, HG adds cumin, sumac, zaatar and smoked Spanish paprika. Recently, HG made a pleasant discovery. Liberte produces a coconut flavored yogurt. It contains lots of coconut flakes and is moderately sweet. The perfect diet conscious alternative to ice cream.

Tiny touches of color are beginning to adorn the trees on Prince Edward Island. The population is shrinking as tourists, summer renters and cottage owners leave. Some businesses will close until spring of 2019. By the Bay Fish Mart, source of many happy HG/BSK seafood meals, closed for the season today. But, before it shuttered HG/BSK scored a pound of their excellent sole. BSK gave it a savory treatment (learned from her chef daughter-in-law, Exquisite Maiko). The firm filets were sauteed/steamed on a bed of spinach, bok choy, garlic and ginger. Canola oil and white wine provided the necessary moisture. This is one of HG’s favorite dishes. Light, satisfying, flavorful. Tonight it was served with rice noodles (rice sticks) and dry fried string beans. As is HG’s custom, the fiery spice lover enhanced everything with dashes of chili oil and sriracha. Noodles got a hit of sesame oil. September weather has been crisp and sunny. Sleep under many blankets. Though it’s bittersweet saying a seasonal good bye to the businesses that have served HG/BSK with typical Island warmth and friendliness, HG/BSK are joyous that they have many more PEI autumn days to enjoy together.

There are fewer culinary experiences better than dining in a brightly lit, lively, traditional Paris brasserie. Alas, a decade ago some of Paris’ most iconic brasseries — Bofinger, Julien, Flo, Balzar, Le Vaudeville — were taken over by budget-conscious, bottom-line focused chain operators. Needless to say, they went into sharp decline, losing their luster. Only Le Stella and Brasserie Ile d’Saint Louis kept the old standards alive. (Chez Jenny is still very good but it’s a one trick pony. Choucroute in various guises). Happily, the esteemed Parisian food writer Alex Lobrano reports that Le Vaudeville has new management, a refurbished art deco interior and superior cuisine. Small plates to share are a pleasant innovation. Its return to goodness is happy news, indeed. Cool autumn weather on Prince Edward Island (it will warm up next week). Responding to chill, HG/BSK will prepare a Chez Jenny meal tonight. Malpeque oysters on the half shell (no brasserie meal worth eating can begin without oysters or bulots or both). Main dish will be choucroute (of course) with local kraut, bratwurst, weisswurst and kassler ripchen. (BSK does wonders with sauerkraut). Much mustard on the table plus BSK’s home jarred dill pickles. Great local Gahan’s ale to drink. No Paris desserts like ile flottante, chocolate mousse, rhum baba with whipped cream, tarte tatin. HG/BSK will have to make do with local French Vanilla ice cream, sliced Canadian peaches and Canadian maple syrup. Maple Leaf forever!!!

BSK’s sister, Noel, her husband, Yossi; son Matthew and Matthew’s Significant Other, the beautiful Allison dined with HG/BSK last night. Another jolly eve at HG/BSK’s Prince Edward Island oceanfront home. Yossi cultivates potatoes (among a score of other vegetables) at Noel/Yossi’s Ocean Mist Farm near Panmure Island (southeast area of PEI). He brought a big bag (HG/BSK never have to buy spuds). Matthew brought a jar of freshly ground horseradish (also from Ocean Mist Farm). Supermarket horse radish is pretty insipid stuff. Not Matt’s. Powerful and lots of flavor. BSK did a reprise of BSK’s seafood stew. This time BSK added pounds of mussels to the abundance of clams and cod. Plus plenty of sweet corn kernels. (Can’t get enough of PEI wonder corn). HG looked at the huge pot of goodness and murmured: “Leftovers for lunch tomorrow.” Wrong. The clean plate rangers knocked off every drop. French vanilla ice cream topped butter tarts (and a cake like variation of traditional butter tarts) for dessert. Nice finale.

Leslie F., HG/BSK’s beautiful Prince Edward Island friend and neighbor, was the dinner guest last night. Though not a strict vegetarian (she eats chicken and fish), Leslie F. focuses her meals on fruit and vegetables. So, dinner was gourmand vegetarian. First, there was a beautiful salad of sliced heirloom tomatoes (from BSK’s garden); cucumbers (also from the garden) sliced paper thin and feta cheese from Nova Scotia (outstanding cheese that matches any Greek imports). Main dish was tagliatelle in BSK’s freshly made pesto. The lush, green pasta was topped with cherry tomatoes from the Charlottetown Farmers Market and surrounded by string beans and broccoli (also from CFM) and tiny potatoes from Ocean Mist Farm. The dish was given added zest by sprinkles of parmesan cheese and red pepper flakes. Leslie and HG drank a good non-oak chardonnay. A Sicilian red was BSK’s choice. Dessert was sliced peaches (from Ontario) and Olympia French Vanilla Ice Cream (from PEI). HG’s after dinner drink was Bagaco, a marc produced by the Matos Distillery of PEI. Yes, this (with the exception of the wines) was an all-Canadian, all PEI meal. Good food from the northern democracy.

Oh, sweet corn. In a world that seems to be embracing the divisive racism and nationalism of the 1930s one must retreat to simple pleasures — they help us keep a grip on sanity and mitigate the fury Der Trumperer brings us every day. Sweet corn is HG/BSK’s panacea and comforter. Yes, HG has been active heralding its culinary virtues in many posts. However, HG has confined corn comments to the dinner table. A few ears to begin the evening meal or ears to accompany fried fish or other excellent protein. Breakfast? No. HG usually begins the day with Greek yogurt and fresh fruit (blueberries, strawberries, peaches). Enlivened with Canadian maple syrup, of course. This morning HG opened the refrigerator and noticed ears of leftover corn nicely wrapped in plastic by BSK. Voila!! Corn pancakes. HG shaved the kernels from the cob and added them to a batter of pancake mix, milk, canola oil and beaten egg and a dash of baking powder. Fried the pancakes in HG’s trusty, ancient, seasoned cast-iron pan. Lush, crispy, corny goodness. Dabs of butter and splashes of maple syrup. Steaming coffee. Autumn whitecaps in the sea in front of HG/BSK’s Prince Edward Island oceanfront home. Canadian Broadcasting Company’s intelligent (and witty) news commentary on he radio. Life’s good in the northern democracy.

Wonderful autumn days at HG/BSK’s Prince Edward Island oceanfront home. Lovely breezes. Temperatures that vary (warm when the sun leaves the cloud blanket and cool when it is obscured). Unfortunately, no picking up of beach glass. HG/BSK’s beach is a victim of the winds. No sand and much seaweed. However, the fields are filled with juicy raspberries. Toby, The Wonder Dog, accompanies HG on HG’s walks and gobbles up many juicy berries (HG manages an abundance). Today, HG went to the post office in nearby St. Peters and stopped for a lavish piece of crisp fried cod with lemony tartar sauce at Rick’s Fish ‘n Chips. Neighboring table was enjoying Rick’s fried Cajun mussels. Have to try the dish on next visit. Last night BSK roasted her signature spatchcocked chicken. Rice pilaf to absorb the lush juices. Plus local yellow beans. HG/BSK were overjoyed with the thighs, drumsticks and wings of the bird. Left the ample breast for tonight’s festive meal. HG sliced the breast into small pieces. Cooked rice chow fun (broad rice noodles). When done, rinsed them in very cold water. Meanwhile, BSK chopped numerous vegetables and herbs (cherry tomatoes and cucumbers from the BSK garden; radishes, fennel, scallions, green onions, basil and more). Dressing was composed of sesame oil, vinegar, soy sauce, Vietnamese fish sauce, lime juice and grated ginger. Yes, BSK’s original Asian vinaigrette. Noodles, chopped vegetables, herbs and dressing were tossed together. Magical result. The chicken will hit a triple since BSK intends to eat the leftovers (modest) for lunch tomorrow.

In the years following WW2, BSK lived in the town of Summerside in Prince Edward Island. Her detailed memories of eating sweet corn were some of many that prompted HG’s family to return to the island as tourists (and then as homeowners). Her memory was not wrong: some of the world’s best sweet corn is farmed on Prince Edward Island. The best source for this seasonal treat is the Town of Montague located southwest of HG/BSK’s oceanfront home. The purveyors are Isaac’s, Blum’s and Jean & Gary. All splendid. BSK cooks corn with skills perfected over time. HG/BSK eat two or three ears each every night. The corn is so good that HG often eats it without the customary butter and salt. Sometimes gives it a sprinkle of Spanish smoked pimenton. (Hot stuff). In the future there will be corn pancakes with Canadian maple syrup, corn pudding and corn fritters. Best ever corn fritters were served at Gage & Tollner’s, the venerable, long-shuttered restaurant located in downtown Brooklyn. The fritters were served with a juicy mutton chop cooked rare. (As good or better than the classic chop served at Keen’s in Manhattan). BSK is planning to add corn kernels to a big seafood stew BSK is planning for an upcoming family dinner. HG approves. Good corn makes everything taste better.

HG’s nephew, Paul Freeman, bears a powerful family resemblance to HG. When HG looks at Paul, HG recalls HG’s past. When Paul looks at HG, Paul has (for better or worse) a glimpse at his probable future. Paul, and his enchanting wife, Viki, were in PEI for fun, beach walks, biking, golf and food. They were accompanied by three other couples, all friends from Viki and Paul’s home city of Atlanta. They proved to be a warm, generous, food and wine loving group. Obviously affluent.. One man carried Paul and his male friends to PEI on his 75-foot yacht. One of the women in the group, an attractive blonde, has been an aviator for decades. She and her husband own an eight passenger jet plane and this was the transportation for the women of the party. The obvious answer to the question of how to get to sometimes inaccessible PEI: Private yachts and jet planes. The entire group came to HG/BSK’s oceanfront home for a brief tour of the home, beach, etc. Very admiring comments concerning the (admittedly) spectacular sea and sky views. Then to The Inn at St. Peters for lunch. Very pleasant food and happy table talk. HG consumed one of PEI’s best (and most generous) lobster rolls. Paul and Viki went off with their pals to explore the “Floating Boardwalk”, sand dunes and beach at Greenwich National Park. Paul and Viki returned for cocktails, dinner, after dinner boozing and family talk, reminiscing, etc. Sheer delight. Paul has had a very successful career as a real estate developer and investor. He has faced (and conquered) many business challenges. That’s because he has true entrepreneurial courage. The saying: “No guts. No glory.” applies to Paul. He has guts and (deservedly) has reaped lots of glory. Among the glories is Paul/Viki’s 7,300 foot apartment in Atlanta’s Ritz-Carlton Hotel (Paul built and later sold the sumptuous hotel). Viki is a handsome, trim woman who combines vivacity with sharp intelligence. A convert to Judaism, Viki has been a power in Atlanta Jewish affairs, a sparkplug in supporting Israel, local charities and national educational institutions. Dinner began with 30 HG-shucked Malpeque and Colville Bay oysters. Then on to BSK’s unique seafood stew of cod, clams, corn kernels, fennel, onions, garlic, potatoes, cherry tomatoes, smoky bacon, olive oil and clam juice. (No leftovers). Climax was local butter tarts with French Vanilla ice cream. Many sips of Canadian whiskey and local PEI marc. Fun. Sadly, distance, not lack of affection, keeps HG/BSK and Paul/Vicki apart.

Dr. Esther Freeman, husband Adam, Mother-in-law Susan Young, Sister-in-law Heidi Young (plus Esther and Adam’s enchanting children, Amos and Emilen) arrived for a brief visit. They were camping throughout the Bay of Fundy area in New Brunswick and at various sites on Prince Edward Island. A life enhancing and super helpful group. Among other things that demonstrated Adam’s mastery of household chores, he proved to be a champion oyster shucker (comparable to Maiko Sakamoto Freeman and HG). The Youngs brought a jug of pure maple syrup harvested from their Vermont farm. Very distinctive taste. Different from the Canadian maple syrup HG consumes daily. Dr. Esther is a noted dermatologist (practices in Boston). Graciously, she examined various sun spots and sores on HG and BSK. Recommended medical attention (HG and BSK made dermatology appointments in PEI and Santa Fe). Very helpful to have a Doc in the family. There was happy dining during the visit on sweet corn, fried fish, shucked oysters and other good things. Toby, The Wonder Dog, was sad at the group’s departure. Enjoyed all of the affectionate attention and belly rubs.