HUNGRY GERALD

It is an Italian custom to serve lentil stew on New Year’s Day. That’s because lentils forecast wealth in the coming year (lentils are shaped like coins). Years ago (when Lesley and Massimo were in the early years of marriage) BSK/HG spent New Year’s Day at the Italian home of son-in-law Massimo’s parents, Gianni and Franca Riva (their beautiful house was close to the chemical plant managed by Gianni). Dinner was lentil stew with zampone and cotechino sausages. Motarda di Frutta was the condiment. Gracious Franca cooked the dish perfectly (remains the best HG ever tasted). Massimo’s brother, Stefano, shot rockets into the sky for a fireworks show. Gianni and Franca are now deceased. They hosted a memorable holiday.

The feast began on Christmas Eve at the Riverside, RI, home of HG/BSK’s daughter Lesley R. and her husband, Massimo R. Happily, granddaughter Sofia and granddaughter Arianna (and her husband,  Adam) joined in the festivities.  First, shipped by New York’s famed Zabar’s, there was the family’s smoked fish extravaganza—Nova and Scotch smoked salmon, kippered salmon, sable, Alaskan red salmon caviar, whitefish salad (plus cream cheeses, bagels and bialys, condiments). Fabulous dinner. Then there was the opening of some presents. Big time present opening was the morning of Christmas Day. It was a display of generosity, enhanced by coffee and babka. Lunch was a repeat of smoked fish. Dinner was lush–featuring a Lesley  masterpiece–osso bucco in a sublime sauce. It was served with risotto and gremolata. Massimo uncorked fabulous red wines. Feasting with family. Sublime.

BSK explored the fridge and discovered a winner—Wild Alaskan Salmon Roe (better known as “red caviar”). There was a small amount left over from Christmas Eve smoked fish extravaganza. Zabar’s, Russ & Daughters (both New York Jewish appetizing store stalwarts)  deliver this wonderful product. Priced at $37 a half pound, it is an affordable treat. Gifted daughter Lesley R. tops her beautiful little crepes with the caviar and adds a squeeze of creme fraiche for  a sublime taste. BSK treated HG to a lush supper last night—the caviar topped softly scrambled eggs with a yogurt side. HG drank steely cold white wine and was a very joyous old guy. 

“NUCH AH MUL”. That’s how you say “again” in Yiddish. And, nuch ah mul, HG is writing about BSK’s “Green Soup”. It is a wonderful soup—comforting, spicy, herbaceous, healthy. The perfect lunch and supper answer to wintry weather. Warms body and soul. BSK gathers all of the aged vegetables in the fridge. Cut into chunks, they are simmered in stock with a dash of olive oil, hot sauce and an abundance of spices and herbs. When soft, BSK applies the immersion blender to bring the melange to a smooth (but slightly chunky) texture. It’s a sublime treat topped with a dollop of sour cream dusted with Aleppo pepper. Happy HG had bowls for lunch and supper today (It is also served at Jeremy and Maiko Freeman’s FREEMAN SHOKUDO “izakaya” in Tokyo. Urban Japanese are fond of it.)