HG/BSK’s summer (and early autumn) stays on Prince Edward Island are a nice contrast to HG/BSK’s months in scenic, landlocked New Mexico. Besides the glorious views and sunsets seen from HG/BSK’s oceanfront home (excellent for water sports), there is the culinary bounty from PEI’s seas, bays and rivers. Dinner with Gifted Daughter Lesley R. and husband, Profesore/Dottore Massimo, took full advantage of this bounty. To start, HG shucked South Lake oysters (green tinged shells). Briny goodness. This was followed by steamed soft-shell clams served with clam broth and melted butter. BSK did a thorough job of cleansing the clams so there were no specks of sand and the broth was clear and flavorful (HG drank two big bowls). Main dish was fried haddock (an HG specialty). Accompaniment was Lesley’s baked zucchini gilded with olive oil and herbs. Finale was a platter of Nova Scotia and local cheese. Pinot gris and Pinot noir were the wines. Cooking collaboration produced delight.
Leave a Reply