HUNGRY GERALD

This is one of HG’s favorite pasta dishes–linguine in white clam sauce–and, happily, BSK cooks it to briny perfection. Last night,BSK made a flavorful sauce of fish broth, olive oil,chopped littleneck clams (from Tony’s Seafood in Seekonk, MA.); garlic and parsley. Stupendous. BSK served it over Garafolo linguine and it was good as the vongole versions BSK cooked many decades ago with clams from Great South Bay. This Long Island bay was unpolluted when HG/BSK had a dune house on Fire Island, a quick walk to the bay whose bottom was filled with clams–cherrystones and littlenecks. HG/BSK harvested hundreds–and in addition to the wondrous pasta dish, BSK made clams casino, clams oreganata and clam chowder. HG liked the clams raw and on the half shell with a dot of Tabasco. Ice cold beer accompanied.

HG’S daughter/BSK’S stepdaughter Victoria Freeman has left Rhody after a brief fun two day visit. Farewell dinner at HG/BSK’s Central Falls loft was epic—Fearless Fish mackerel salad and bluefish pate were scooped up with crisp endive. BSK’s warming “Green Soup” was a treat. This was followed by a ripe and buttery blue cheese flanked by quince preserves. Much wine and sourdough bread. Sad to see Vicki leave but she got a tasty send off.

Joy and pleasant surprise. HG’s daughter, Victoria Freeman is visiting Rhody—staying at the Riverside home of  Lesley and Massimo R. (presently in Italy—their brilliant daughter Sofia is house and dog sitting–Vicki is using the comfy downstairs bedroom/office/TV space.) Vicki is looking trim, chic and young. Pleasure to be with her. Sofia made an innovative pasta e fagioli (Pastavazoole!!) and the group drank lovely Tavel, HG’s favorite rose’–vanilla ice cream for dessert. Jolly reunion.

BSK usually makes a hearty salmon supper every ten days.  Sweet potatoes are cooked in the oven until soft and fragrant (this can take 30 to 40 minutes). Salmon is cooked in a sheet pan to a medium rare texture and is plated with baby spinach and a green sauce (a creative BSK invention). HG fills his potato with chunks of butter (BSK is content with salt and pepper). This is a filling and tasty meal at HG/BSK’s Central Falls, RI, loft. Tonight, salmon got a very different treatment. BSK made a salmon and tomato curry in coconut milk and served with a bowl of basmati rice. HG (as usual) gave his steaming portion a sqëeze of hot sauce. Fragrant, exotic, savory supper. Curry is a winner (thanks, BSK).

BSK went to Tony’s Seafood in Seekonk, MA. and bought much fish, bivalves and pates. (Seekonk is just over the border with Rhody and a short drive from HG/BSK’s Central Falls, RI, loft). Tony’s is a treasure—very fresh seafood at modest prices. The other top local seafood merchant is Fearless Fish. Splendid quality but prices are double those at Tony’s. Tonight, BSK made a chowder of fish broth, hake, potatoes, onions, garlic and herbs. It was served with a condiment reminiscent of Paris–a mix of ketchup, mayonnaise, Frank’s Hot Sauce and lemon juice. The dish was accompanied by focaccia and glasses of pinot noir. Another winner supper from BSK.

HG’s beloved, brilliant son in law, Brown tenured Professor Massimo R., is fond of leftovers.  He often has supper leftovers for lunch and afternoon snacks. For years, HG has sneered at this culinary choice. HG’s opinion: Leftovers should be, well, left over.  However, HG’s tastes have changed and HG is now a dedicated leftover fan. Today, for example, HG lunched on BSK’s leftover of ground turkey/zucchini burgers. Nestled on a bed of quinoa (HG’s favorite grain) and sprinkled with fiery chipotle aioli, this was a welcome meal at HG/BSK’s Central Falls, RI, loft.

Beef hamburgers (and cheeseburgers) are an American obsession. Billions are consumed at chains like McDonald’s, Burger King, Wendy’s,  Sonic, etc.,etc. Versions are served at diners and restaurants (modest and classy). They even appear on Paris and London menus. HG/BSK do not indulge. However, BSK makes her own versions in the form of Middle Eastern kefte, Chinese Lion’s Head and Italian meatballs. Lasst night, BSK served some creative burgers (a BSK invention) at HG/BSK’s Central Falls, RI, loft. BSK mixed a number of ingredients—ground turkey, shredded zucchini, eggs, parsley , onions and garlic; sumac and nutmeg; green chile salt (molto piccante!!). BSK formed the mix into traditional burger shapes and fried them in olive oil–crisp exterior and juicy interior. They were served with chipotle aioli. Very yummy.

BSK was off to an evening concert with brilliant, beautiful granddaughter Sofia R.  That meant HG was alone for supper at HG/BSK’s Central Falls, RI, loft. HG managed a splendid meal. First course was Manischewitz gefilte fish with fiery horseradish. This was followed by pumpkin curry soup (think it was from Whole Foods). HG thought it would be a mild soup. Instead, the curry made the soup fiery–molto piccante!! HG drank a very pleasant rose’ with the meal. Dessert was vanilla ice cream topped with maple syrup and roasted pecans. Fabulous meal (even though BSK was missed).

Check huungrygerald.com archive (YOTAM EXTRAVAGANZA Feb. 17, 2025) for the recipe for BSK’s spectacular lamb casserole. HG/BSK’s beautiful and brilliant granddaughter, Sofia R., is in Rhode Island. She’s living in the Riverside family home and taking care of the dogs, Toby and Pipi. Happily, she’s eating with HG/BSK at HG/BSK’s Central Falls loft. Sofia requested BSK’s lamb casserole for supper and BSK obliged last night. Fabulous!! The dishes were topped with spice enhanced yogurt and splashes of hot sauce. Companions were focaccia and much red wine. Another joyous supper at HG/BSK’s Central Falls, RI, loft.

Gefilte Fish is one of HG’s favorite lunch dishes. The oval fish balls (sort of Jewish quenelles) swimming in fish broth (sometimes the broth is jellied) are topped with fiery horseradish and the broth is soaked up with challah (if HG can find it) or focaccia. Light but satisfying eating. There are many jarred brands available online—Yehuda, Mrs. Adler, Kedem and Rokeach, etc. Manischewitz is the best seller and HG’s favorite. Greatest gefilte fish were made by HG’s late mother, Ida Kopkind Freeman, but when she was too busy she opened a jar of Manischewitz. And, that’s what HG did today for happy eating in HG/BSK’s Central Falls, RI, loft.