HUNGRY GERALD

While HG was busy watching “March Madness” (LSU–Women and Connecticut–Men were the national champs) , BSK cooked a series of delicious international meals  It started when gifted daughter Lesley R. and husband, Massimo R., dined with HG/BSK (At HG/BSK’s Central Falls, Ri. loft). The four hungry folks devoured a Spanish dish–shrimp and scallops in garlic abundant green sauce. HG/BSK first tasted this at El Faro, the long closed Greenwich Village restaurant (located on the corner of Horatio and Greenwich). In her book, “Eat, Memory”, Amanda Hesser includes an eloquent appreciation of El Faro by Gary Shteyngart, the American/Russian writer. Next night was pasta in broccoli sauce (An Italian dish inspired by the version served at Delsomma, a long closed restaurant in the New York theater district). In a bow to HG’s Jewish heritage, BSK followed this with kasha varnishkes (Groats topped with mushrooms and caramelized onions and,of course, sour cream on the side. A featured dish–yesteryear– at New York’s once numerous “dairy” restaurants”). More international cuisine. There was a memorable Cairo inspired sheet pan meal of chicken, potatoes, leeks and arugula topped with spoonfuls of Greek yogurt. HG’s favorite Chinese dish–congee–was true comfort. Happily,this is a BSK specialty. The steaming porridge had a unique flavor since BSK cooked it with abundant ginger, garlic and mushrooms. HG favors picante cuisine so HG’s portion got a generous hit of sriracha (plus nutty toasted sesame oil).  An odd culinary note: The recipe for green sauce includes the liquid from a can of asparagus. Strange, indeed.