HG is not fond of elaborate food or dishes that require numerous ingredients and hours of hovering around the range and oven. “Please keep it simple,” is HG’s counsel. HG has posted often about great simple dishes HG enjoyed at long-closed New York restaurants like Christ Cella and Gage & Tollner. (New York strip steak; sauteed clam bellies; shad and shad roe; mutton chops). BSK keeps things simple with tasty food like spatchcocked chicken; lamp kefta; Adobo dusted pork chops; racks of lamb laced with garlic; pan-broiled cheeseburgers. Since HG/BSK eat very little meat, meals are usually based on fish (fried; steamed in the Japanese style; Rhode Island-style chowders; Provencal style cod, with onions, garlic, and tomatoes baked in the oven). Lots of pasta with vegetable sauces (broccoli, zucchini, eggplant, cauliflower). HG’s fave is very simple: Spaghetti with olive oil and loads of gently browned slices of garlic. Take that, Count Dracula !! BSK served a simple and perfect dinner last night. Gently browned Digby Bay sea scallops. Sauteed cherry tomatoes from the HG garden. Tiny potatoes from the Charlottetown Farmers Market (parboiled and then pan-fried with garlic chips). A simple but perfect dinner. Achieved by BSK’s exquisite culinary timing. Cooking simple, alas, is not so simple. Takes BSK skill.
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