HUNGRY GERALD

HG/BSK are fond of Yotam Ottolenghi’s recipes. The Israeli chef is an ornament of the London food scene with his restaurants and delicatessens. An HG/BSK fave is his “Lamb, Eggplant,Yogurt Casserole”—a lusty dish that is a happy choice for a winter supper. And, as usual, BSK cooks it perfectly. It is a two layer affair. The bottom layer is composed of ground lamb, cubed eggplant, San Marzano canned tomatoes,olive oil, chicken broth, loads of herbs and spices plus a splash of Frank’s Hot Sauce. The topping is composed of a mix of flour, feta cheese, yogurt and chopped garlic. It is baked in the oven and when BSK presents it at the table it is beautiful and the taste is sublime. BSK gives it a bit of crunch by sprinkling the top with pignolia nuts. The perfect companion is red wine. Though Providence and Central  Falls, RI, are frigid, HG/BSK are comfy in HG/BSK’s spacious loft  and HG is grateful for BSK’s impeccable and lush cooking. HG is 95 but wants to stay alive for many more suppers with BSK.