HUNGRY GERALD

HG sighed a big sigh of relief. Beloved wife BSK tested negative for Covid. Gifted daughter, Lesley R., is making sure that BSK follows the right protocols including sufficient rest and sleep. Lesley and husband, Massimo, were invaluable during BSK’s difficult siege. So glad they were visiting HG/BSK’s Prince Edward Island home. What would handicapped HG and ill BSK have done without them? In addition to acting as doctor and nurse, they have done all the shopping, cooking, cleaning, etc. At the same time they were busy with their professional duties. HG did not suffer from culinary deprivation. Fish cakes (the best), chowders, salads, fried haddock, inventive pasta dishes, and more. Wonderful PEI and Quebec cheeses. Much red wine and Gahan’s Ale. Anxiety didn’t dull HG’s appetite.

Pre Covid. Dinner was Brandade and a PEI yellow bean salad (Seasonal yellow beans are a Prince Edward Island treat much enjoyed at HG/BSK’s oceanfront home.) Brandade (first tasted in a New York theater district French bistro of yesteryear), HG is fond of it–either plain and dusted with pepper and parmesan cheese–or in a gratin doused in heavy cream, topped with eggs and baked in a hot oven and browned under the broiler. BSK made the classic French Brandade from a recipe from Jaques Pepin (“Fast Food My Way” by JP). Brandade is usually made with salt cod (cooked after many rinses). BSK uses fresh cod from local seafood store and cooks it gently. This is mixed with garlic (much), olive oil. milk, fennel seeds. The mix made into a puree using a food processor. The result is tasty comfort. Leftover Brandade refrigerates without losing pungency and makes an excellent next day appetizer drizzled with a bit of olive oil (HG likes to top it with anchovies). Makes a wondrous breakfast when made into a pancake and gently browned. It’s the base for BSK’s matchless poached eggs. BSK was introduced to fresh cod Brandade by Marc Meyer, the renowned New York farm-to-table chef, when he visited PEI with wife, Victoria Freeman. (Vicki is HG’s daughter).Marc and Vicki are partners in The Bowery Group, which owns and runs five very good restaurants in downtown Manhattan –Shukette, Shuka, Cookshop, Rosie’s and Vic’s’). Fresh cod is a good idea. Saves time and lightens the Brandade without losing its garlic creaminess.

Alas, BSK has covid and has been isolated from BSK’s family. (sleeping in bedroom next to bathroom on upper level of HG/BSK’s oceanfront Prince Edward Island home.) Gifted daughter, Lesley R., with abundant hospital experience, has been taking thorough care of BSK and reports encouraging progress. So far, HG has not been infected but has much anxiety. (Slept alone last night. Felt odd.). A happy note. Lesley R . cooked dinner and it was a joy. First, there was an appetizer of her very good Newfoundland shrimp salad (perfect balance of mayo, lemon juice and herbs). Main dish was linguine with garlic scape pesto. This was mixed with yellow beans and cherry tomatoes. Pungent. Flavorful. HG drank a number of glasses of Montepulciano. Anxiety eased somewhat.