HUNGRY GERALD

Had a lush dinner last night of BSK’s creamy (lots of blue cheese and feta) cauliflower with penne. Chased away windy Prince Edward Island chills. This is just one of BSK’s delicious vegetable pasta dishes. Others are pasta al la norma (eggplant); pasta with zucchini and ricotta (sometimes crisp bacon is added); unsurpassed pasta with broccoli (on a par with the dish served at the lamentably closed Delsomma Restaurant in New York’s theater district.) BSK also makes pasta with finely chopped baby spinach, much garlic and onion, all gilded with Sicilian olive oil; pasta with green peas and parmesan; pasta with extra garlicky broccoli di rabe. BSK has noted a pasta dish with brussel sprouts leaves but hasn’t cooked it yet. HG’s all time favorite pasta dish is spaghetti aglio e olio (olive oil and garlic). A few anchovies and chopped flat leaf parsley give it extra zest. BSK cooks this to flavorful perfection. (This is a favorite dish of Romans after a night of drunken carousing).

Spring and daylight savings time are arriving. However, even though the sun intermittently shines through and sunsets are spectacular, the weather has taken a turn for chill and wind. Time for a hearty, sustaining Prince Edward Island breakfast. Wonderful BSK got busy and prepared delicious buttery grits topped with perfectly poached eggs. A sprinkle of sea salt. A grind of black pepper. A modest splash of Frank’s Hot Sauce. Heaven in a bowl. BSK used Red Mill Grits and they were almost as good as Geechie Boy grits. (Geechie Boy grits with saucy Cajun style shrimp is great eating.).

BSK is an adventurous, creative cook. BSK is apt to mix culinary traditions from various cultures, use a variety of spices from different nations, pay little attention to directions for heat or methods. BSK’s rules are her own and the result is delicious, comforting food BSK shares with HG every day. A few nights ago, there was a cannellini, rice, vegetable stew improvised from handy ingredients. HG was sure to eat his bowl with a spoonful of spicy sambal oelek. One of HG’s favorite BSL cultural crossovers is “fire chicken”. Chicken thighs are cooked with spicy Korean chili paste and chili flakes. Then they get the Italian touch of being topped with mozzarella slices which melt into lushness. Koreatalian??

This Catalonian city is one of HG/BSK’s favorite destinations. Strolling on the lively Rambla. Eating tapas in numerous little bars and restaurants. The incredible food market with its encyclopedic array of sea critters, vegetables and astounding cuts of meat;and the bar dispensing beautiful plates of seafood. Architecture ranging from Gaudi to Mies van der Rohe (yes, that’s where his “Barcelona Chair”, a staple of modern interior design came from, a Barcelona World’s Fair). And, of course, there are many wide, sandy beaches, perfect for lounging after a dip in the sea. Some decades ago, HG/BSK were at a fashionable bistro. Seated at the bar were two elegant women. HG/BSK saw the bartender present them with generous, steaming plates (appeared to be a stew). The ladies ate with happy gusto and drank many glasses of white wine. HG told the waiter: “We’ll have the same.” Turned out to be a bake of fresh cod, sliced potatoes, peppers, onions, garlic, fish broth, olive oil and dashes of hot sauce. It was great . BSK has made many versions of the dish on Prince Edward Island where fresh (not previously frozen) cod is available. Ate it last night with happiness. HG/BSK refer to the dish as “Barcelona joy.”

HG’s late beloved Mom cooked brisket often. She called it, in Yiddish, “gedempteh flaish.” Translation: Stewed meat. It was good, winter or summer. In the winter it was accompanied by boiled potatoes. In the summer, buttered corn on the cob. The beverage was cold beer. The table held mustard, horseradish and dill pickles. Good robust eating. However, the ultimate brisket, the empress of brisketdom, was the brisket served to HG/BSK at the home of good friends Lynn and Michael Small (sadly, Michael is deceased). The recipe came from Lynn’s Mom (or grandmother). Long braising made the meat super tender and produced copious gravy of onions, garlic, tomatoes and meat juices. Lynn served it with a big bowl of kasha, perfect for soaking up the unctuous gravy. BSK cooked this for a traditional Sunday night dinner with Noel and Yossi M. (BSK’s sister and brother in law). No kasha but flavorful quinoa. Chased away the chills gloriously. The bible of brisket cooking is “The Brisket Book” by the brilliant and witty author Stephanie Pierson. (HG/BSK’s close friend for many decades). The book is so good it can turn vegans into carnivores.

Party time Sunday night at HG/BSK’s oceanfront home on snowy Prince Edward Island.HG/BSK were joined by BSK’s sister, Noel, and her husband, Yossi. Also present were neighbors Cathy and George K. Lively group. HG shucked oysters (a gift to HG from generous Yossi); folks who shun oysters nibbled crisp toasts with a cheese spread inspired by French chef Jacques Pepin. Nice start. Main dish was BSK’s flavorful chicken curry plus basmati rice, raita (Indian salad of yogurt and chopped vegetables); dal (lentil stew), nan (Indian bread). There were three condiments:Sweet mango chutney, spicy mango chutney, Indian sour pickle mix. Dessert was unusual. BSK experimented with making a mango/coconut pudding. Didn’t turn out as BSK planned but was lush spooned over vanilla ice cream. HG/BSK drank pinot noir while the rest of the table sipped tea and Pellegrino orange soda. Alcoholic (and no.n-alcoholic) toasts were made to the memory of Chuck P. (recently deceased), a kind and caring neighbor.

“Sofrito” is the delicious sauce that is the flavorful base for Italian and Spanish cooking. BSK’s sofrito consists of chopped onions, garlic, parsley and spices sauteed in extra virgin olive oil. When making BSK’s excellent Spanish cod, potato, onion and tomato stew, BSK adds chopped peppers and tomatoes (or tomato paste) to the sofrito. Last night, BSK made an extraordinary sofrito which turned a platter of linguine and scallops into a memorable feast. The sofrito had additions of anchovies, chopped fennel, white wine and Japanese bonito flakes. This multi cultural sofrito was a winner. HG had two very large helpings. BSK’s gentle searing of the scallops turned them into lush sea morsels. HG genuflects before BSK: The woman is world’s best home cook (daughter Lesley R. is close runner up. SJ and wife, Maiko, don’t count since they are food professionals. Viva!! Freeman Shokudo)

HG/BSK learned, to their surprise, that BSK’s sister, Noel, and husband Yossi, had never tasted risotto. This creamy, comforting Italian rice dish is a favorite dinner choice for HG/BSK. It’s time consuming since it demands some 30 minutes of stirring hot chicken broth into a mix of onions, canarolli (or arborio) rice which have browned in olive oil. Each ladle of broth must be absorbed before adding another. Following Italian tradition, the stirring is done by a male (yes, it does take some patience and dexterity). So, on Sunday night dinner with Noel and Yossi, HG cooked the risotto. BSK sauteed chopped spinach and sliced cremini mushrooms. This was added to the risotto along with a hunk of butter and plentiful parmesan. All stirred together and showered with ground black pepper. Noel and Yossi were overjoyed. With good appetite, they had second and third helpings. Only a small amount of risotto was left over. Mixed with beaten egg, there will be risotto “pancakes” for lunch. Topped with sour cream, these are a treat.

Many years ago in New York, there was a pleasant restaurant, Swiss Chalet, which served, of course, Swiss dishes. HG ate there often and always ordered “roesti”, Swiss fried potatoes. They came in the form of a lacy crisp (but juicy) pancake. HG judged these the best fried potatoes in the world. BSK brought back their memory on Christmas Eve. While son Jeremy and his family were eating better than Katz’s pastrami at their Freeman Shokudo restaurant in Tokyo and the Riva family was enjoying a Russ & Daughters “Feast of the Seven (okay, five) Jewish Fishes” in New Mexico, BSK made a platter of latkes. Wonderful. Close to “roesti.” The latkes were covered with red salmon caviar delivered by Tastes of the Homeland international grocery in Moncton, New Brunswick. Topped with sour cream and accompanied by icy vodka and Gahan Red Ale, this was a true holiday treat. BSK drank white wine but, being a locavore, soon switched to the Gahan product, artfully brewed on Prince Edward Island.

Christmas Eve and Christmas Day have always been spent with family (youngsters up early on Christmas Day, eager to open presents which were super numerous.). Due to the pandemic, HG/BSK were at their Prince Edward Island home, alone for the first time in 57 years of marriage. Yes, FaceTime has allowed HG/BSK to share holiday joy with son Jeremy, his wife, Maiko, and kids, Teru and Haru (all in Tokyo and busy with their Freeman Shokudo restaurant); daughter Lesley, R.; husband, Massimo, R., adult granddaughters Arianna and Sofia (they are in New Mexico since the original plan was for HG/BSK to be with them for holiday fun and feasting before the pandemic interfered). So, all alone HG/BSK had to open Christmas Day gifts without the familiar delightful frenzy. Gifts were fabulous. Riva family sent splendid gifts of books (Obama, Prince Edward Island history, etc.); warm. colorful socks; music CDs selected by discerning Massimo; a device to make sparkling water (BSK is fond of fizz). As usual, BSK gave HG perfect presents. Fleece-lined slippers, Warm socks. Stylish, flannel-lined zippered sweater. Comfy pajama set for chilly New Mexico (and PEI bedtimes). Yes, HG will have head to toe joy. Isolation ended in the early afternoon when HG/BSK motored to BSK’s sister, Noel M., and husband, Yossi M.’s Ocean Mist Farm for Christmas dinner. BSK brought a big pot of butternut squash soup (a holiday tradition started by HG’s beloved late sister, Beulah Naomi.). The savory soup began a holiday feast of roast turkey, stuffing, mashed potatoes, cranberry sauce, mashed squash done in the manner of sweet potatoes but without dreaded marshmallows; haricot verts and mushrooms (cooked by BSK). Dinner companions included N. and Y.’s neighbor, Murina, and her son, Daniel (husband/dad Amram is currently in Israel but was FaceTime’d). HG/BSK received a fabulous gift from Yossi and Noel–a lavish amount of PEI oysters, world’s best. And, Noel gifted HG with knee-length wool socks (HG’s chills have been taken seriously by folks who are fond of HG). And, Noel found a New Mexico crossword puzzle for BSK. Meal ended with a green salad and climaxed with dessert: A lavish layer cake baked by Murina accompanied by much ice cream. With glasses held high, all wished for a healthy 2021 and a return to American sanity.