HUNGRY GERALD

BSK grows much sorrel in the kitchen garden of HG/BSK’s Prince Edward Island oceanfront home. The sorrel abundance is the basis for delicious suppers. Last night, the evening meal started with fabulous warm sorrel soup. When chilled to the verge of iciness, the soup is (in Yiddish) called “schav”. During warm weather, HG’s late Mom would top bowls of this refresher with a dollop of sour cream. Flanked by a boiled potato, it was the best summer lunch. After the soup starter, BSK served a salmon filet smothered in BSK’s lush sorrel sauce and a favored companion—a baked sweet potato (drenched in much butter by HG). Happily, BSK cooked the salmon in Paris style–medium rare. This way, the salmon flakes into silkiness. Well done salmon is tasteless. HG/BSK drink red wine with salmon  because it goes well with strong flavors. Last night, the wine was a tasty (and relatively inexpensive) Canadian wine from the province of Ontario.