During this wonderful Prince Edward Island family reunion, the adults (except for eater and appreciator HG) are cooking their specialties. All noteworthy. One night, Exquisite Maiko pan grilled miso-marinated pork chops. Lesley R. made accompaniments: Moroccan carrot salad and crisped broccoli florets. SJ cooked black beans (they had soaked overnight) served over rice. This beans and rice combo is known as Moros & Cristianos (Moors and Christians) in New York Cuban restaurants. BSK picked leaves of lettuce from BSK’s kitchen garden (the garden is adjacent to BSK’s newly built studio and contains cherry tomatoes, zucchini, radishes, peppers and herbs). The greens were dressed with BSK’s vinaigrette. Pecorino cheese was a nice companion. On a following evening, Lesley R. baked a sumptuous pot of haddock, clams (plucked from St. Mary’s Bay by EM and SJ), onions, garlic, thinly sliced PEI potatoes, white wine, clam broth and herbs. Climax of the meal was a truffle-flavored cheese Ufficiale/Dottore/Profesore Massimo R. brought back from Bologna. The cheese was covered with slices of black truffle. Culinary luxury.
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