HUNGRY GERALD

Last night, BSK cooked HG’s favorite pasta dish–cauliflower with fettuccine. It was so good, HG ate a big bowl for dinner and a more moderate dish for lunch the next day. The secret to the lushness is BSK’s attention to detail. BSK blanches the cauliflower and then chops much of it while leaving plenty of florets whole and firm. The sauce is composed of Amish blue cheese, olive oil, anchovies,garlic, shallots, parsley and a robust splash of chicken stock. The cauliflower is cooked in the sauce–creating a nice blend of silkiness, sharpness (The blue cheese) and textures–the variations between the chopped cauliflower and the florets. BSK mixes some succulent cherry tomatoes with the pasta for a vegetal note. Hearty sprinkles of parmesan and much ground pepper. Red wine to accompany. Much delight in savory eating and drinking.