HUNGRY GERALD

“INDIAN-ISH” is a cookbook by Priya Krishna (with aid from her Mom, Ritu Krishna). The recipes are from their modern kitchen in the United States. Perfect for working families, the recipes are simple and simply delicious. Many take 20 minutes or less to prepare. The book was a gift to HG/BSK from Lesley and Massimo R. (their visiting daughter and son-in-law). Lesley was in charge of dinner last night, using “Indian-ish” recipes. Joy reigned at the Prince Edward Island table. Main dish was “Garlic-Ginger Chicken With Cilantro and Mint.” Sliced chicken thighs were baked on a sheet pan after being marinated. A secret ingredient in the marinade was “amchur”, dry mango powder. The result was juicy, spicy chicken. Splendid. Sides were dal (made with pink lentils, turmeric and garlic). This was the best dal ever and simple to prepare. There was also fluffy rice mixed with scallions and herbs. HG had some mango chutney as a condiment. Can’t wait to eat more food prepared the “Indian-ish” way.

HG is very fond of the short story form. Serious short story writers were never big sellers. Readers opted for novels. In this time of the internet, magical phones, etc., HG has little knowledge of the literary world. However, HG still reads and enjoys short stories. The very best are by Alice Munro, the distinguished Canadian writer and Nobel prize winner. (Yes, as witness BSK, HG is very partial to Canadian women). Munro wrenches HG’s heart. She is masterly. Next on HG’s list are two deceased Jeiwh writers: Bernard Malamud (who wrote in English) and I.B. Singer (who wrote in Yiddish). Both wrote well-received novels but HG believes their genius was best displayed in their short stories. Anton Chekhov remains timeless and contemporary. Two Irishmen, William Trevor and James Joyce were great short story writers. Joyce’s “The Dubliners” is an ageless classic. “The Dead” (from “Dubliners”) is unforgettable with an ending of pure poetry (John Huston did full justice to “The Dead” in his movie version. HG/BSK watch it every Christmas season).

Daughter Lesley R.’s grits lift HG’s spirits. Lush. Creamy. Cheesy. (Bit of heat from jalapeno salt-pepper mix). They were part of another tasty dinner at HG/BSK’s Prince Edward Island oceanfront home. BSK and Lesley R. collaborated in lightly browning fresh Digby Bay sea scallops and sauteeing a large variety of mushrooms. The scallops were served on a bed of lightly dressed butter lettuce and the mushrooms flanked a healthy portion of super grits. Delight. Lesley R.’s grits are a gift that keeps on giving. Lesley R. and husband, Massimo R., lunched on them the next day (L. topped hers with a BSK poached egg and M. chose some left over cod). HG had the grits for breakfast with BSK’s poached eggs. (BSK is world champion egg poacher, always hitting the right balance between runny yolk and firm white).

Visiting daughter, the gifted Lesley R. (finally done with quarantine as she and husband, Massimo, tested negative for covid 19) has been the cook, with BSK acting as sous chef. Tonight’s dinner was a lush cod dish. Don’t know the influences. Provence? Portugal? Spain? Doesn’t matter. Sea masterpiece. Sliced potatoes, onions, much garlic simmered in olive oil, fish broth, stock. When properly softened this was topped with cod filets. Crowned with vinegar peppers, cherry tomatoes, kalamata olives. Into the oven to roast. When done, showered with chopped scallions and a melange of garden herbs. HG and Massimo soaked up the briny sauce with couscous left over from a previous feast. Just one more dining extravaganza at HG/BSK’s Prince Edward Island oceanfront home where dramatic sunsets add to the delights of savory food and wine.

Oh, what a delightful birthday dinner. HG/BSK daughter, Lesley R., received many gifts (including lavender oils from Ocean Mist Farm where BSK’s sister, Noel M., and Noel’s husband, Yossi, are equestrians, livestock breeders, agriculturists). Facetime greetings from Tokyo-based brother, Jeremy (and his family); daughters Sofia and Arianna (presently in New Mexico). Of course, a birthday dinner at HG/BSK’s oceanfront home on Prince Edward Island wouldn’t be complete without treats from the sea. So, the menu consisted of two types of oysters–small Colville Bays and large Malpeques. Both are exceptional and were perfectly shucked by Lesley’s distinguished husband, Profesore Massimo R. Moules et frites (steamed mussels and potato fries) was the main dish. BSK cooked the mussels in BSK’s distinctive manner and Lesley baked French fry-shaped spuds in the oven. Crisper and tastier than conventional French fries. Giving the dish a Belgian touch, there was a bowl of hot sauce laced mayonnaise on the table. This was appropriate for dipping the fries. Green salad and cheese followed (HG had the old guy’s usual meal finale: French chestnut puree with whipped cream). When HG sipped a Portuguese grappa, HG basked in the pride of having a daughter like Lesley. A brilliant writer and communications professional. Devoted and constructive mother and wife. Beautiful. A powerful force for good. And, naturally, a splendid cook. Deservedly much loved. (And, she can sing and whistle). Yes, HG/BSK look at Lesley and give thanks for good luck.

BSK went off to Ocean Mist Farm (home of BSK’s sister, Noel, and Noel’s husband, Yossi). BSK’s mission: Pick up two pounds of fresh halibut followed by clamming in nearby St. Mary’s Bay. This resulted in two more nights of PEI sea delights. On the first night, thick halibut filets were roasted in the oven after soaking in a savory marinade. To accompany the fish, visiting daughter, Lesley R., made a big pot of creamy grits laced with a fiery jalapeno pepper-and-salt mix. Sublime. BSK’s clam expedition produced dozens of littleneck clams so linguine con vongole was the menu on the following evening. HG ate a mammoth bowl of this good stuff. HG first thought HG wouldn’t make a dent in such abundance. Fear not. Old fellow ate every bit and soaked a chunk of baguette in the briny sauce.

HG (a bit of an idiot savant) began serious reading at the age of five. The favorite place to read was the Highbridge Public Library near HG’s apartment home at 1210 Woodycrest Avenue in the southwest Bronx. By the time HG was eight, the precocious little fellow had read (and committed to memory) most major works of American and European history. Beloved late elder sister, Beulah Naomi, would dazzle her friends when HG would answer their history questions with precise dates, battles, narratives, etc.. Soon after HG’s eighth birthday, HG lost the photographic memory and swift reading skills of HG’s earlier years. Minimally recovered. HG still loves to read. Books, actual books, and not Kindles, computers, phones. Recently, HG reread Philip Roth’s novel, “The Counterlife.” This remains HG’s favorite novel, masterly work of imagination and fiction writing. HG continues to ponder the injustice that Roth never received the Nobel for literature. HG (when in New Mexico) reads from the collected work of Montaigne (the book is too thick and heavy to transport to PEI). However, HG has kept his love alive for the French master alive by reading Sarah Bakewell’s “How To Live or A Life of Montaigne In One Question and Twenty Attempts at an Answer.” Michel de Montaigne (1533-1592), a French nobleman, remains relevant today and is a comfort during a pandemic and a Fascist fool as a President. Montaigne lived under despots and experienced plagues, continuous bloody religious wars and multitudinous dangers. He has much to teach us. Bakewell’s book was best described by Evan Newmark of the Wall Street Journal: ” It not only takes a long-dead Frenchman and brings him back to life, it then beautifully relates how Montaigne’s philosophy can shape and affect our own lives today.”

HG/BSK’s gifted daughter Lesley R., and husband, Profesore Massimo R. are stuck within the boundaries of our shared PEI property — the terms of a strict 14-day quarantine for all PEI visitors. “Stuck” is a rather negative word for spending time in these delicious environs and enjoying two nights of perfect sea dinner. The sequence for the first night was graceful. Each element was fresh and delicious. First, there were big (some were giant) Malpeque oysters (shucked by HG and Massimo). Then, steamed soft-shell clams that were dipped in melted butter given a bit of heat by drops of Frank’s Hot Sauce. Main dish was hours-from-the-sea halibut. This was marinated in BSK’s special mix and then basted in the marinade while the filets gently sauteed. A classic, lush fish masterpiece. Side dishes were bulgur rice and local yellow beans enriched by BSK’s garlic scape pesto. Green salad and cheese.

A fish fry is one of HG’s favorite meals. HG recalls, with nostalgic pleasure, the fried fish meals he would eat in New York’s Harlem neighborhood during HG’s college days at City College (located on Convent Avenue and 138th Street). Following football practice at Lewisohn Stadium, sturdy and hungry HG, would devour fried catfish with sides of macaroni and cheese, home fries and collard greens. Fish was fried in lard and given a sprinkle of blazing vinegar pepper hot sauce upon serving. Appetite was appeased. There are still a number of good fried fish restaurants in Harlem. Fish frys are still celebratory meals in African-American neighborhoods. This tradition goes back to plantation (concentration camp) days in the south when slaves went fishing on their one short workday and fried the catch for a happy communal dinner. For the second night of sea delights, a family tradition was overturned at a PEI fish fry dinner. The fish was fresh hake and HG has always done the frying in an appropriate black cast iron pan. Not last night. BSK was the fry cook. And, the result was better than HG’s efforts. Side dishes were small mineral-rich PEI potatoes, gilded with olive oil and sprinkled with Malden sea salt; local yellow beans mixed with BSK’s garlic scape pesto. Much joy.