HUNGRY GERALD

Yotam Ottolenghi, the Israeli/English chef/restaurateur/grocer/cookbook author (and occasional NY \Times columnist) is the source of wonderful Middle Eastern, Mediterranean, Israeli, Palestinian dishes. His recipes never disappoint HG/BSK. Last night, BSK cooked his variation of Greek “Moussaka”—“Eggplant,Lamb and Yogurt Casserole”. It was one of the best things HG ever ate–many layers of flavors. Meaty. Spicy. Creamy. Piquant. (Find the recipe on  NYT Cooking). HG began HG’s job as sous chef under BSK’s command. HG cut many, many thin slices of garlic.  Peeled and cut cubes of eggplant. HG received a tongue lashing from chef BSK –HG’S eggplant wasn’t cut in uniform one inch forms. (BSK’s demands are similar to those of  the late Henri Soule, the martinet owner and cuisine boss of New York’s Le Pavillon–long closed–for decades the best restaurant in the city). HG promises to do better and escape BSK wrath.