HUNGRY GERALD

BSK’s delicious suppers at HG/BSK’s Prince Edward Island oceanfront home are made extra special by BSK’s creative tweaks–additions and substitutions, This  was the case with two dishes that provided suppers and lunches for two days. Alas, HG/BSK will  soon be leaving the green and serene Island for HG/BSK’s spacious 3,100 square foot loft in Central Falls, RI. It has been imaginatively decorated by BSK  –so arriving there will not be unhappy.  BSK’s  two PEI suppers were Chinese Mapo Tofu and Jewish Kasha Varnishkes. HG is a lover of Chinese and Jewish Ashkenazi dishes so these  are HG faves. Ma Po Tofu is a spicy ground pork and tofu stew mixed with rice noodles and spicy sauce. BSK made it special by adding plentiful sugar snap peas and mushrooms. No rice noodles so BSK cooked Japanese buckwheat noodles–this added an earthy taste. The pantry didn’t have Kasha, the buckwheat groats that are traditional for Kasha Varnishkes . So, BSK substituted RED MILL Sarrasin, a buckwheat grain. The grain cooked to a smaller and firmer size than traditional Kasha but was equally tasty. No traditional butterfly (farfalle) pasta that is traditionally mixed with Kasha. BSK substituted tortellini–a good choice. Lots of mushrooms and fried onions enhanced the dish–plus a topping of sour cream. Sea salt and many grinds of black pepper added a spicy touch. Once more, BSK rose to the occasion and made HG happy with BSK culinary magic.