HUNGRY GERALD

Cod is one of the most important fish inhabiting the oceans. When dried and then soaked in changes of water, it was a staple food on sailing ships. Cod fishing helped establish the Canadian provinces of Newfoundland, Labrador, Nova Scotia and New Brunswick (the “Maritimes”). And, cod is delicious when prepared in a variety of ways. Last night, dinner on Prince Edward Island was cod, peppers and onions cooked in the oven on a sheet pan. It was accompanied by lush mashed potatoes. A Wow! BSK often uses chunks of cod in a chowder or baked cod with potatoes and onions Portuguese (or Provencal) style. HG is very fond of “Baccala”, an Italian dish of much soaked dried cod cooked with onions, garlic, peppers, white wine and chili flakes. Good hot, room temperature or cold. BSK and gifted daughter Lesley R. craft excellent codfish cakes. However, the ultimate codfish cakes are served at a modest Nantucket eatery, Downy Flakes. They are served with a sublime egg sauce–the perfect late breakfast or brunch. Brandade is served in French bistros and many New York restaurants (HG always orders it because it’s delicious). Make it at home:  Cook long soaked salt cod in water and milk (add your favorite aromatics).  Boil and mash potatoes, moisten with olive oil and some cooking water. Remove cod from the sauce pan and mix with the potatoes, adding a bit of sweet cream (give it a quick whirl in the food processor if you like a smooth brandade–HG prefers it a bit chunky). Finally, using a garlic press, mix an exuberant amount of garlic to the brandade. If there are leftovers, make small brandade pancakes topped with slices of Swiss (or cheddar cheese)–sizzle them in olive oil until cheese melts and serve with poached or scrambled eggs. O Dinis, a Portuguese restaurant in Providence RI., serves cod in numerous tasty ways. Cod and steamed clams in a wine and garlic sauce is a favorite–as is a filet of crisp fried salt cod served with boiled potatoes.

The great restaurant, Gage &  Tollner, the venerable and historic landmark of downtown Brooklyn, has reopened after being closed for a number of years. According to the media, the antique interior has been meticulously retained while getting a needed sprucing. Unfortunately, HG/BSK won’t be dining there. The prices are too lofty ( 19 bucks for French fries and most main dishes around $60). And, they are not serving the tasty dishes of yesteryear (check the archive for S ept. 3, 2019 post). HG/BSK ate there often before moving to Colorado, Santa Fe, Vancouver 38 years ago–now living in Central Falls, RI.   Alas, clam bellies; mutton chop with corn fritters; Nesselrode Pie are not on present day G & T menus. Sad. However, HG/BSK have their happy culinary memories.

BSK found a chicken thigh recipe–Hot honey and lime chicken thighs– suggested by NY Times food editor Sam Sifton.  BSK always has chicken thighs (Mostly with skin on) in the refrigerator. And, the other ingredients–salt, pepper, butter,honey, hot sauce, Spanish pimenton –are always at hand. BSK put the salted and peppered  chicken in a marinade of lime juice, garlic (Crushed in a garlic press), Spanish pimenton, many tablespoons of melted butter and a dash of Frank’s Hot Sauce. The chicken went into the oven on a sheet pan. At a midpoint of cooking, BSK mixed honey with the marinade and slathered the thighs with the mixture. When done the chicken skin was dark and  delightfully crisp and the thighs were juicy and lush. There was some spicy heat–but not overwhelming–a medley of textures and flavor. When served, the dish got a squeeze of lemon juice. Perfection. BSK accompanied the chicken with a platter of quinoa mixed with finely chopped baby spinach. Two chutneys on the table–one hot and one sweet–plus a bottle of robust Malbec. This was one of the best meals HG ever had, Thanks, BSK, the True Wonder Woman (BSK agrees that this is a keeper and promises repeats in the future).

After warm and sunny days at HG/BSK’s Prince Edward Island oceanfront home, weather took a drastic downturn—cold, rainy, and windy. Something warm and comforting was needed for chilly HG’s lunch. Hot soup was the answer. Gifted daughter Lesley R. has been on PEI helping to unpack and organize before returning to Rhody. She heated a can of healthy Amy’s Barley and Vegetable Soup and smoothed it with an immersion blender. Just what the old guy needed. Comfort!! There are other canned and jarred soups that are convenient and super tasty. Rao’s Italian Wedding Soup is the best. Very hearty. In a pinch, try Campbell’s chunky Chicken and Noodle Soup. Not bad. Whole Foods containers of fresh soups are a treat. Empress of all soups is BSK’s “Green Soup” (plus a good way to use over the hill refrigerator veggies).