HUNGRY GERALD

There was an unusual restaurant in Manhattan’s “Little Italy” many years ago. It served roasted calf and lamb heads. These were split down the middle and showered with a tangy garlic sauce. HG would dig in and relish the brains and other good things in the heads. The eatery was shunned by the fastidious and had a relatively short life. This saddened HG. However, on Paris visits, HG ate tete de veau with gribiche sauce, A delight. For many years, small traditional French restaurants dotted Manhattan’s theater district, They served good tete de veau and othe bistro standards. Alas, the real estate monster vanished the good places and their down home dishes.

A favourite HG pasta dish is very simple: Aglio e Olio. It’s just spaghetti with olive oil and sauteed garlic. HG adds a pinch of parsley and a shower of chile flakes. This is a favorite bedtime snack for Romans after a night of booze fueled carousing. The best restaurant version of this dish is at Dominick’s in the Bronx. Runner up is Patsy’s Pizzeria in East Harlem. Of course, it can be found on the menus of traditional Italian restaurants in Nw York. When HG makes it at home, HG is super generous with amount of sliced garlic in the dish. Vampires, beware!!!

Brilliant daughter Lesley R. made a lush and unusual pasta dinner tonight as weather on Prince. Edward Island turned chilly. The serene Canadian isle is the site of HG// BSK’s (plus family) waterfront home . Spectacular sea views and acres where dog pets Toby and Pip frolic. The Lesley pasta wonder contained two pasta shapes–rigatoni and penne–plus simmered zucchini, tomatoes, peppers, garlic, olive oil, plus cheese–parmesan and feta. The sauce was made silky with the addition of labneh (strained Greek yogurt) and a splash of starchy pasta water. A sprinkle of spicy chile flakes gave it some heat. Flavorful, comforting dining.

The classic New York “Coffee Shop” stayed open for 24 hours, had long counters and fast and efficient guys who could cook anything in a New York minute. Female office workers favored tuna fish sandwiches or BLT’s. They were a New York staple and fed thousands of hungry office workers every day. Fast. Inexpensive. Fresh, good food. HG favored a coffee shop in the east 50’s. HG’s treat was a big bowl of vegetable soup accompanied by a warmed, buttered bialy. Perfect. For a cheeseburger it was off to Broadway. Fresh ground beef patties (not frozen and thawed beef) were sizzled on a mature, well seasoned griddle. The griddle cooked fried onions and home fry spuds. Sharp Vermont cheddar melted on top. Pass the ketchup.