HUNGRY GERALD

Yea, that’s a funny line from the movie “When Harry Met Sally.” The scene takes place at New York’s Katz’s delicatessen and is spoken by a female diner reacting to Meg Ryan performing a fake orgasm. HG often reacts to what other restaurant diners have ordered or foods that waitpersons are carrying. Once in the French city of Reims, HG canceled an order of mussels when HG spotted a huge, glistening platter of choucroute garnie.  With fiery mustard and icy beer, it was a stupendous dish and much enjoyed.  Switching orders didn’t turn out well at times. In a New York Chinatown cafe, HG canceled a shrimp order. in favor of an attractive dish some older Chinese were eating. “You won’t like. This only for Chinese “, warned the waitperson. He was right.  The dish was nasty. Watching what other diners are consuming can inspire home cooking. In a Madrid restaurant, HG/BSK watched two chic Spanish women  joyously eating a cod dish. This inspired BSK last night as BSK cooked, cod, sliced potatoes, onions, garlic, fish stock, parsley and spices on the range, Wow! Sensational supper. Life’s good at HG/BSK’s Central Falls, RI, loft.
 

A happy HG had a favorite supper last night–broiled salmon and a hot-from-the-oven sweet potato. HG/BSK have never seen this combination on restaurant menus in the United States, Europe, Canada or South America. It is a BSK dish and it is spectacular. BSK cooks the salmon in Paris bistro style—slightly undercooked for BSK and medium rare for HG. HG melts an abundance of butter in the split open potato–a sprinkle of kosher salt and it’s a heavenly potato. BSK tops the salmon  with. BSK’s inventive green sauce. HG doesn’t know the vegetables and herbs and spices BSK blends in the Cuisinart but it is wondrous. Drank a robust pinot noir and was a serenely joyous HG.

Yes, that’s how chowder is pronounced in New England. HG is not fond of classic New England clam chowder–.too thick and too much cream. Rhode Island clam choder is better–clear herbaceous broth, tender clams. Comfy in HG/BSK’s Central Falls, RI, loft. Outdoors is winter.  BSK met the weather challenge by cooking BSK’s innovative chowder. BSK cooked cod (no clams) in lusty chowder broth from Fearless Fish in Providence. Besides the cod, the chowder contained onions, fennel, parsley, garlic and a host of spices. A steaming bowl  with a piece of baguette made HG warm and happy. Another tasty supper fashioned by BSK.  

There were some fresh sea scallops left over from BSK’s Korean pancakes. Creative BSK sliced them and gave them a one minute saute. They were mixed with orzo, sliced zucchini, fish stock, olive oil, garlic, chopped onions and garlic. The dish was a comforting supper at HG/BSK’s Central Falls, RI, loft. Nights are chilly in New England but BSK warms up Rhody with night after night creative cooking. BSK does nothing elaborate but relies on instincts, balance and fresh (no chemicals or “additives”) ingredients. HG, every night, relishes BSK’s cuisine and HG’s good luck in having BSK, the love of HG’s life, as HG’s wife of 62 years. Cooking is just one of BSK’s skills which BSK utilizes 24/7 in keeping HG alive and happy. BSK administers the household—cleaning, repair, financ, communications, etc. And, BSK manages to squeeze time in her studio to make splendid paintings.

Peter Hellman (an HG/BSK friend for some 50 years) and his wife Susan Cohen (a friend for more than 40 years) spent two days with HG/BSK at HG/BSK’s Central Falls, RI, loft. Their verdict on the loft guest room:  Warm, noiseless, comfy beds, good lighting. HG has written about Peter often. Check the HG  archive: Oct. 8, 2017 and March 9, 2023. Happy dining. On Friday night BSK served flavorful bowls of pasta in a  “red sauce” with peppers and Italian sausage. Much laughter as we recalled many incidents from our half century of friendship. Susan brought some savory bread and Peter, a wine expert, brought two bottles of wine–a white and a red– for the Saturday dinner. Daughter Lesley R. and husband Massimo  joined us for that dinner and it was a sumptuous affair. Generous Massimo brought dozens of oysters and shucked them with his usual expertise. (Lesley helped and did some deft shucking). The  oysters were delicious and Peter’s white wine was the perfect companion. The main dish was BSK’s lush chicken curry with chutney, hot sauces and Indian breads. Peter’s red wine was possibly  the best red HG ever drank. Dessert was Lesley’s apple crumble with vanilla ice cream. Splendid meal. Splendid visit.

Autumn is gradually merging into winter (weather remains comfy) and folk are getting weary of the super abundance of zucchini thay have planted. BSK is still enthusiastic about the vegetable and buys it at an organic fruit and veggie shop. Last night, BSK fried zucchini in fruity olive and it went into a sofrito of chopped onions, garlic, pancetta, and parsley. This was poured over tagliatelle and dusted with parmigiano and red pepper flakes. Splendid supper in HG/BSK’s Central Falls, RI, loft. While sipping a hearty Malbec, HG recalled Vincent’s, a wonderful Italian/Sicilian restaurant in gritty Harrison, NJ. (HG/BSK ate there often when HG/BSK lived in Montclair, NJ).  A favorite dish was garlic steamed mussels (from NJ bays) and crispy fried zucchini. Sounds improbable but it was the most taste tingling combination ever.

New York used to abound in “red sauce” restaurants in all five boroughs. When you ordered pasta in one of these eateries (cuisine was southern Italian, Neapolitan and Sicilian) it was covered in a garlic infused tomato sauce. (Add ons were sausages, meatballs or shrimp). With a sprinkle of red pepper flakes, this was a nourishing, tasty dish–inexpensive and much enjoyed by youthful HG.  Today’s New York Italian restaurants favor northern Italian cooking. Prices are lofty. HG still relishes “red sauce” recipes and thoughtful BSK answers HG’s request. BSK roasts ripe tomatoes in a 325 degree oven. When done, BSK removes the skins and cooks the tomatoes in olive oil and garlic with a dash of salt and pepper. Using an immersion blender, BSK creates a slightly chunky fragrant sauce (very autumn) and pours it over penne topped with slices of Italian chicken sausage. Delicious nostalgic feasting.

“Eat Mor Chikin”.  HG/BSK obey this demand (nothing to do with Chick-Fil-A). Chicken is healthy–lots of protein and far less fat than meat. It’s also inexpensive and tasty in BSK’s varied dishes. Last night the main dish at supper was sweet and spicy drumsticks. BSK marinated them in a mix of stock, honey and a variety of spices. They were fried in olive oil.The honey made them very crisp and the picante spice mix moderated the sweetness. They were accompanied by quinoa mixed with chopped spinach. This was a spectacular supper and HG demanded a repeat in the near future.

Great eating. Great company. That’s the recipe for supper pleasure. Joining HG/BSK at HG/BSK’s dining table at their Central Falls, RI, loft were Alan and Gail Schwartz plus HG/BSK’s wonder woman daughter, Lesley R.  Alan has been a prominent lawyer in Colorado, Paris and other venues. Gail has been a political powerhouse in Colorado, a force for good. They have been good friends and business and political colleagues. Have not seen them for a number of years so there was much catching up to do–children, residences, careers, politics, etc. As always, Lesley added her erudite presence to the group. The food—-BSK made a Franco-Moroccan “Tagine.” This was a lush chicken thigh stew cooked with chicken broth, preserved lemons, tomato paste and Roma tomatoes; cauliflower, ginger, green olives, garlic and onions. Spices galore–cinnamon, allspice, turmeric,coriander, cilantro,cardamom and paprika. This was served on a bed of fluffy couscous and given a picante touch with a modest scoop of harissa. This was much praised and accompanied by a fruity red wine. Preceding that was an appetizer of seafood “Mortadella” from Fearless Fish Market in Providence (went nicely with chilled white wine.)  The meal continued with a cheese platter, sourdough bread, juicy grapes and, of course, much red wine. Something sweet was needed as a finale.  So, there were bowls of Tillamook vanilla ice cream. Life is sweet in Rhody.

HG is 96 today. Startling. How did HG live so long? Obviously, HG owes the longevity to BSK’s loving 24/7 care. Medications, Vitamins, Respiratory inhalation. Three meals a day of healthy, tasty, nutritious food. Help in showering, dressing and other mundane (but difficult for handicapped HG) tasks. Yes, HG is very lucky to have BSK—and lucky to have glorious children and grandchildren. HG/BSK’s gifted daughter Lesley R. made birthday 96 a fantastic day of celebration. She drove to south Rhode Island to pick up a lavish dim sum late lunch/brunch. A decades old “Happy Birthday” cut out hung over the HG/BSK dining table in HG/BSK’s Central Falls, RI,, loft. Very festive. The food was fantastic. Many tasty pork, chicken, vegetable dumplings,  Noodles. A fiery ragout. Best congee ever. Wonton soup.Dan dan noodles. And, a surprise–small buns stuffed with a savory meat mix. Dessert was New York cheesecake and salt caramel ice cream. Best of all’:  Lesley  wrote and sang a tune emulating “THESE ARE SOME OF MY FAVORITE THINGS”. Lesley’s version was funny and witty focusing on HG’s pleasures.—birthday greetings poured in from children, grandchildren and friends. At HG’s venerable age all birthdays are precious. However, this one would be almost impossible to top. Thanks, Lesley–and BSK, of course.