HUNGRY GERALD

Fathers Day. HG thought about late father, the beloved Hershele Zvi “Grisha” Freimann (this was anglicized at Ellis Island to just plain “Harry Freeman”). Harry was born in the Belorussian town of Smulovitch (HG wears with pride the lapel pin of the Smulovitch soccer team, a thoughtful gift from Antony and Claudia Cragg). An excellent horseman, young Harry raced to taverns delivering his family’s brewed vodka. (Harry never drank vodka. He had seen its devastating effect on the local peasants). While sipping a pre-dinner Negroni, HG recalled his father’s love (in moderation) of alcohol. He always had a big shot of Park & Tilford rye whiskey when he returned from work. This nip of P&T was always accompanied by a chunk of pumpernickel bread (and sometimes a bit of schmaltz herring). Harry would buy buckets of ripe cherries and brew Vishniac (cherry brandy) in the bathtub. Leftover cherries were soaked in the brandy and jarred. (young sneaky HG ate a handful one afternoon and was drunk for the first time. Alas, this wasn’t the last time alcohol in excess overwhelmed non-moderate HG). HG wishes Harry was still here to share love, whiskey and vishniac.

BSK’s sister, Noel M., and her husband, Yossi M., at HG/BSK’s Prince Edward Island north shore oceanfront home for traditional alternate Sunday dinner (N/Y’s Ocean Mist Farm is on the south shore of PEI). Meal started with shrimp sauteed by HG in piquant miso/chile. (Crustacean allergic BSK was content with chopped salad). BSK made a wonderful pan broil of thick skin-on salmon filets. These came from Julio’s Seafood in nearby St. Peters. Farm raised in Nova Scotia, this is the best salmon ever. Yes, it’s even better than the wild salmon HG/BSK ate when living (part time) in Vancouver,B.C. Go figure. Salmon (like most fish) is tasteless when overcooked. HG likes salmon cooked almost rare. With exquisite timing, that’s the way BSK cooked it for HG. Sublime. (and the healthy skin, a taste treat, was crisp). The salmon was topped with generous scoops of BSK’s buttery, slightly acidulous sorrel sauce, the perfect salmon counterpoint (HG’s beloved late sister, Beulah Naomi, raved about the sorrel sauce at Le Vaudeville, the Paris brasserie. BSK’s is better and BSK grows sorrel since it can’t be found in supermarkets). Al dente Israeli couscous was the perfect side. Followed by leafy salad. Climax was BSK’s dessert: Pears baked with butter and maple syrup. Topped with French Vanilla ice cream. Inspired by French chef Jacques Pepin, the pears were not cooked to mush but retained a firm bite. The meal was another culinary triumph for BSK. Wow!! HG (family and friends) are lucky to sup with the Wonder Woman.

Prince Edward Island is covered with beautiful fields of purple Lupin. They have tips of pink, white and green. A glorious seasonal sight (alas, Lupin season has a short life). Green thumb BSK gathers Lupin seeds and plants them along HG/BSK’s driveway and in BSK’s garden. The flower is a joyous sight arranged on the dining table in a BSK hand crafted pottery vase (yes, BSK is a Renaissance woman). Surfing the net, HG learned that Lupin has been a food throughout the world for many centuries. Takes much processing to remove harmful elements. HG will pass and just admire Lupin’s decorative qualities.

Lucky HG. Dinner at Ocean Mist Farm, the verdant south shore Prince Edward Island paradise of BSK’s sister, Noel M., and husband, Yossi M. (HG/BSK and N/Y exchange dinners on alternate Sundays). HG dined on two big, fresh from the sea lobsters. Cooked nicely. Lots of melted butter, hot sauce and PEI spuds. Perfect summer dining. BSK, allergic to crustaceans, had an enjoyable meal with gently sauteed local scallops. HG had a lush dessert of vanilla ice cream with Ocean Mist raspberries. The rest of the table had Noel’s rice pudding (made with a generous amount of raisins). HG climaxed his good time with after dinner sips of Canadian whiskey gilded with a few drops of Angostura Bitters.

Sunday dinner at HG/BSK’s Prince Edward Island oceanfront home with BSK’s sister, Noel M. and her husband, Yossi M. BSK found an interesting David Tanis recipe in The New York Times. Tanis is always reliable and the fish dish proved to be fabulous. “Moroccan Baked Fish With Onions” was how the dish was tagged and it brought HG/BSK back to the culinary delights they sampled in the magical Moroccan city, Marrakesh. BSK marinated haddock filets (from Julio’s Seafood at St. Peters Landing) in garlic, cilantro, cumin, coriander, olive oil, lime juice, salt and pepper. After an hour of marinating, the fish went into a pan of sauteed sliced onions (cooked until they were soft), butter, and olive oil. Preserved lemons were added. Dusted with turmeric, cumin, coriander and some cayenne Topped with kalamata olives. Baked for 15 minutes (400 degree oven). Served over steamed rice. Heaven. BSK made the dish for six people. The hungry quartet left not a drop.

“Boulevardier”. A wonderful word (American approximation would be “man about town”.) Boulevardier evokes Paris and its lights, Eiffel Tower, fashionable Parisians and Parisiennes, brasseries, restaurants, cafes, museums, galleries, art and architecture. And, of course, the Seine. It is also a cocktail favorite in Paris. HG makes it with one and a half shot glasses of rye whiskey, one shot glass of Campari (or Aperol), one shot glass of sweet vermouth. Mixed and poured over ice. Bartenders squeeze the essence of orange peel over it. HG prefers the citrus tang of some lemon juice. So, play a Django or Piaf CD. Sip a Boulevardier. Dream.

Wondrous BSK had a birthday on June 3. BSK turned 80. Looks decades younger. Beautiful in every way one can be beautiful—in face, form, creativity, energy. And, of course, in love (HG/BSK will be married for 58 years this July). BSK’s love enriches the life of HG, HG/BSK’s children, HG/BSK”s grandchildren. And, all reciprocate that love. A lucky family, indeed. Pandemic restrictions have eased up a bit on Prince Edward Island (yes, we’re still there) so HG/BSK decided to celebrate in a restaurant. Have not dined out in more than a year. Restaurant choice was Clam Diggers, a restaurant with lovely water views, located in the town of Cardigan, a 15 minute drive from HG/BSK’s oceanfront home. Had a splendid meal. For HG: Crab cakes as a starter followed by a lobster roll with an overabundance of lobster (portions are very generous), crisp French fries (made with PEI spuds),cole slaw.. A lavish dessert of cheesecake enrobed in chocolate and topped with whipped cream. For BSK: A big salad of fresh greens from local gardens. A giant platter of fried scallops, fried clams, fried haddock (the local seafood was cooked perfectly, not a drop of grease); French fries and cole slaw. BSK’s dessert was a lush bread pudding. HG drank Gahan’s (PEI brewery)Island Red Ale served in a glass chilled properly.  The best. BSK started with a glass of pinot grigio but then switched to Gahan’s wonder beverage. Much joy. We’ll be back.

BSK’s sister, Noel M. and her husband, Yossi M. were at HG/BSK’s home for Sunday dinner. N. and Y. live on the south shore of Prince Edward Island, a 40 minute drive from HG/BSK’s oceanfront home on the north shore of PEI. N.. and Y.’s home, Ocean Mist Farm, is a verdant paradise of fruit trees and a large vegetable garden. There are also horses and livestock. A nice family custom. HG/BSK and N. and Y. dine at each other’s homes on alternate Sundays. And, this Sunday BSK created a memorable sea feast (with modest help from HG). To begin, HG shucked some plump and briny Brackley Beach oysters followed by HG’s specialty: Shrimp sauteed in olive oil, garlic and sriracha. Main dish was a BSK masterpiece: A magnificent chowder of cod, PEI mussels, garlic, onions, potatoes, Parma coppa, spices, herbs and rich clam broth (salvaged from a previous dish of steamed clams). Cod came from Julio’s local seafood shop and was cooked to flaky perfection. The mussels drew applause. Big, fat, flavorful bivalves. Mussels can vary. They have been scrawny for the last few years but these mussels were winners. BSK had a surprise for dessert. The fabulous woman baked pears in butter and maple syrup (inspired by French chef Jacques Pepin). Topped with vanilla ice cream and a splash of maple syrup, this was the perfect sweet ending of a spectacular meal. And, the ingredients featured the best of PEI.