HUNGRY GERALD

Last night, BSK used two sheet pans and the oven to create one of the best fish dinners HG ever ate. Yes, a worthy rival to Paris specialties: Sole at Le Dome; Salmon in sorrel sauce at Le Stella; Cod with truffled potatoes at Le Vaudeville. In one pan BSK cooked seasonal asparagus and sliced potatoes (Cut into French fry shape). Olive oil, spices and herbs. In the other pan was seasoned swordfish (Robust filets). HG was transported to culinary heaven. Deft BSK made a sublime green sauce in the food processor (Parsley and other fresh herbs, garlic, olive oil, spices, salt, pepper), After some whirls in the appliance, the mix,  happily, retained chunkiness. The swordfish (which was juicy, silky and succulent) was topped with this lush stuff. The asparagus were cooked perfectly. But, the big surprise was the potatoes. Crisp and spicy on the outside with meltingly soft and creamy interiors. The best French fries HG ever tasted.  (Yes, better than Paris and better than New York steak houses.) Drank much Firesteed pinot noir. Finished with Feridies dark chocolate covered peanuts (And more pinot noir). Thoughtfully and creatively interior designed by BSK, life is joyous at HG/BSK’s Central Falls, RI., loft .