HUNGRY GERALD

BSK is a talented and creative cook. When tired of BSK’s standard wonders, BSK improvises and the improvisations are very satisfying. (No wonder. BSK was good at “improvs” in BSK’s young actress days–and this skill has carried over to BSK cuisine). Last night’s”improv” in HG/BSK’s Central Falls, RI, loft was a winner. BSK rummaged in the fridge and found chicken thighs (Marinated for 30 minutes before cooking and cut up into small pieces). There was also a leek, red peppers and zucchini, The veggies were chopped and went into a baking dish with the chicken plus tomatoes, onions, garlic, one cup of broth and a half cup of orzo–and a jalapeno for an underlay of heat. Before the cooking finished, the dish was topped with feta cheese (to melt) and a sprinkle of chopped parsley, cilantro and thyme.This  was accompanied by BSK’s green sauce of garlic, olive oil, cilantro, thyme and jalapeno. When BSK took the baking dish out of the oven, it looked like a portrait of savoriness. And, it tasted sublime–and there was enough for dinner tonight. Great double header.