HUNGRY GERALD

HG is a very lucky old chap–married for 60 years (and still in love). Yes, wife BSK is wondrous–superlative caretaker, financial manager, artist, photographer, potter–talents and abilities galore. HG is 94 and this advanced age is due to BSK’s devoted care. And, BSK is a top flight home cook making every dinner a happy feast. Witness last night’s meal–broiled salmon, seasonal asparagus, sheet pan Prince Edward Island potato slices. Invariably, salmon (in restaurants and dinner parties is overcooked and tasteless. Raoul’s in Greenwich Village gets it right. And, so does BSK–lush medium rare salmon with tasty, silken flakes. (it gets a good covering of herbs and spices before going under the broiler). BSK follows the counsel of Eric Ripert of New York’s Le Bernardin–remove fish from heat while it’s still underdone–residual heat will continue the cooking giving the fish the correct texture and taste. BSK’s asparagus are steamed briefly, buttered and salted. The potatoes come from PEI and have a unique mineral taste. The peled spuds are cut into thin spheres (much like Sammy’s Roumanian), sprinkled with olive oil, salt and pepper and cooked in the oven on a sheet pan. Better than any French fries. Lucky, lucky HG.