HUNGRY GERALD

BSK created two nights of happy dinners with one night of cooking and simmering. This was one of HG’s all time favorites—Escarole soup with cannellini beans (first experienced at Frankies Spuntino Restaurant in Brooklyn). BSK sauteed chopped carrots, onion, garlic and celery in olive oil (plus a later removed bay leaf). When softened, added chicken broth, pancetta and cannellini beans (Goya’s canned beans are the best). When it came to a boil, BSK turned the heat down and added chopped escarole (it was chopped to make the leafy vegetable easy to swallow) and simmered until soft. Steaming bowls got a dusting of parmesan, salt and pepper, and a dash of olive oil. (heaven in a bowl). For some reason, it is hard to find escarole in supermarkets. When HG/BSK lived in New Mexico, next door neighbor was Gary Gundersen, best organic farmer in New Mexico. Gary always grew a big crop of escarole (among many other greens). HG would walk to the nearby fence line and pick up a fresh from the soil head of escarole. Yum!!