HUNGRY GERALD

Yes, Rosh Hashanah has come and gone, the Jewish new year. HG is an atheist and not fond of religious institutions, holidays, etc. However, HG identifies himself as a Jew and loves Yiddish; sardonic and dark Jewish humor; Jewish food containing an abundance of schmaltz (chicken fat). For a Rosh Hashanah celebratory feast, HG’s late Mom usually prepared long cooked brisket accompanied by kasha (buckwheat groats) smothered in fried onions, garlic and (you guessed it) chicken fat. Challah soaked up the abundant gravy. BSK marked the holiday at HG/BSK’s Prince Edward Island oceanfront home with a middle eastern feast. Pan broiled kefta (cigar shaped patties of ground lamb flavored with onion, garlic, pine nuts, paprika and herbs); Israeli couscous; buttered yellow beans. HG mixed a big bowl of Greek yogurt and sour cream with olive oil, garlic, cumin, sumac, zaatar, coriander, salt, pepper and lemon juice. Very tasty and festive, If you want to mark a holiday (or any cool day) with brisket, essential reading is “The Brisket Book” by HG/BSK’s talented pal, Stephanie Pierson.

The best gumbo in the world is SJ’s chicken and andouille (or chorizo) sausage gumbo. Far better than vaunted New Orleans Creole or Cajun gumbo. Unlike talented (as writer, cook and reggae impresario) SJ, HG doesn’t have the patience or skill to make the flavorful roux that is the base of lush gumbo. So, last night HG turned out a simple version of bacon and vegetable gumbo. Reinforced with splashes of Frank’s Hot Sauce, it turned out to be a robust dish. HG browned five slices of thick cut bacon, onions and okra. When the mix had softened, HG added a can of Italian plum tomatoes and simmered for twenty minutes. Three ears of left over Blum’s corn were in the fridge. Added the delicious kernels to the pan and warmed for another ten minutes. Stirred with File powder (left over from SJ’s last PEI visit). Served the gumbo over basmati brown rice. No match for SJ’s masterpiece. However….

When HG/BSK lived on Sheridan Square in Greenwich Village (for one year prior to a move to Colorado) the duo enjoyed a splendid Sunday morning bike ride. HG/BSK pedaled through the weekend quiet of Wall Street, the City Hall area, and across Brooklyn Bridge (best views of New York). Brooklyn Heights gave HG/BSK a glimpse of serene streets lined with brownstone town houses and the Promenade facing the river was strolling heaven. Appetites raging, HG/BSK rode back across Brooklyn Bridge arriving at Manhattan’s Chatham Square and Chinatown. Time for dim sum and hot tea. These early autumn days on Prince Edward Island, HG and Toby, The Wonder Dog, walk along the ocean facing bluffs in front of HG/BSK’s oceanfront home (sometimes descending to the shoreline for a beach glass search). Lunch is dim sum. Chinese vegetable dumplings, pork and leek dumplings, rice noodles with tofu (flavored with sesame oil and chili oil). Plenty of hot tea, of course. HG buys Asian provisions at Global Grocery in Charlottetown (Poong brand frozen dumplings are winners). HG’s dim sum lunch is not as varied as the repasts HG/BSK shared in Chinatown. But, hey, Chinatown restaurants don’t have the panoramic sea views of HG/BSK’s PEI kitchen/dining room.

HG/BSK’s Prince Edward Island home was buffeted with winds of almost Hurricane Irma velocity. However, HG/BSK luxuriated in comfort as BSK stoked HG/BSK’s Danish wood stove. Dinner was pure comfort. BSK cooked local hot and sweet Italian sausage with peppers, onions, tomatoes, garlic and herbs. Hearty sauce. Served it over perfectly al dente papardelle. Oh, my! HG approached heaven. The sausage was good but it wasn’t the true flavor packed (lots of fennel seeds) Italian sausage available in New York (Greenwich Village-Ninth Avenue- 11th Avenue- Bronx: Arthur avenue and Mott Haven-Queens Corona-Brooklyn Carroll Gardens and Bensonhurst.) When HG/BSK lived in Manhattan and northern New Jersey, a favorite source for Italian sausages was Faicco’s Pork Storeon Bleecker Street (other location on 11th Avenue). The best. Faicco’s also had great mozzarella and many other Italian delicacies. Plus, fabulous hero sandwiches. If you are wandering in Greenwich Village and developing an appetite, order a take out Faicco’s sandwich. Be warned. One sandwich is more than enough for two hearty eaters. Abondanza!!

Too much food. Too much alcohol. Nevertheless. A wonderful, festive dinner with HG/BSK’s visitors, New Mexico pals Karen K. and David F., two of HG/SK’s favorite dining companions. Strange Prince Edward Island day of sun, clouds, rain, wind, calm. HG managed shore walks with companion Toby, The Wonder Dog. Toby has become an intrepid sea wanderer, leaping off bluffs and high rock formations, dodging waves. Activity honed a lust for alcohol. HG, David F. and Karen K. drank much PEI Myriad View vodka. BSK was content with Pelee Island white wine from Ontario. Accompanied the pre-dinner drinking with ripe local cantaloupe and prosciutto (dusted with ground black pepper). Dinner consisted of lobster with melted butter; tiger shrimp sautéed in olive oil with sliced garlic, olive oil and smoked Spanish paprika; sautéed sea scallops atop lightly dressed butter lettuce; sweet corn (of course); salad of sliced tomatoes, baby cucumbers, Kalamata olives and feta cheese. This was followed by rich chunks of chocolate brownies, Macadamia nuts, tart lemon bars, Stilton cheese mixed with canded ginger. There were no left overs.

Much joy. Our New Mexico neighbors and pals, Karen K. and David. F., have joined HG/BSK for a Prince Edward Island visit. Brilliant, life enhancing people. HG has often posted descriptions of happy dining experiences with this duo. (HG has dubbed Karen, “The Dessert Queen.”). Basking in sunshine and ocean views, HG/BSK and K/D have been enjoying the best of PEI’s produce and seafood. Malpeque oysters, sweet corn, sea scallops, cantaloupe melon, fried hake, mussels, just picked lettuces, yellow beans, blueberries, smoked salmon, potatoes with sour cream and fresh dill, lobster. And more. The quartet banished thirst with much Chilean and New Zealand red wine, Canadian sauvignon blanc and Gahan’s beer and ale, Generous K/D arrived with an abundance of good things including Hawaiian macadamia nuts, Maine hot pepper jelly, a variety of chocolates. Best of all: Maine potato vodka. Unusual. Flavors that evoke tequila and French marc. Did HG overindulge?. Indeed.

Oddly warm afternoon at HG/BSK’s oceanfront paradise on Prince Edward Island. Winds disappeared, Bright sun. Calm sea. HG/BSK and Toby, The Wonder Dog, clambered down to the beach in front of the HG/BSK home. HG, a naturist, stripped and plunged into the sea. Very cold initially. But, vigorous swimming made it comfy for the oldster’s body. BSK walked the shoreline and collected an abundance of beach glass. Toby frolicked. Fun for all. Hot showers followed and then a leisurely dinner, suitable for warm weather. A small vodka with orange bitters for HG. Then, while BSK attended to a computer chore, HG had a typical Paris bistro treat (one often enjoyed by Julia Child): Thinly sliced fresh red radish with butter, sea salt and red wine. Listened to Mozart. Some 30 minutes later, BSK cooked a special treat: Farmers Market zucchini blossoms and okra. Dipped in beaten egg. Rolled in seasoned flour. Fried in a minimal amount of sizzling canola oil. Dusted with smoked black pepper and, of course, sea salt. Wondrous. A long pause as wine was drunk and HG/BSK exchanged observations on life, politics (unfortunately), food. Finally, the meal climaxed with with voluptuous omelets stuffed with shitake and oyster mushrooms; shallots and feta cheese. As always, the omelets were lightly browned on the outside and lushly creamy and soft on the inside. BSK and SJ (BSK’s culinary pupil) make incomparable omelets. Fortunate HG.

When it comes to seasonal sweet corn, HG’s eyes (cliche) are bigger than HG’s ample stomach. So, what to do with the excellent left over corn on the cob? BSK cuts off the kernels and adds them, with tasty results, to BSK’s robust fish stews. HG adds the kernels to organic batter and makes corn pancakes. A treat when doused with plenty of Canadian maple syrup. Lazy HG had a breakfast of corn and grits this morning. Instead of excellent Geechie Boy grits (introduced to HG by SJ, Geechie requires much slow stirring), HG used Quaker Instant Grits. Grits lovers will cry: “Shame”. But, when stirred with a scoop of cream cheese and some butter (trick learned from Lesley R.), they are savory when mixed with left over corn kernels. HG dusts them with ample sea salt and smoked pepper. Corn relish is an excellent condiment. But, BSK doesn’t make it since the local Prince Edward Island product is so good. BSK focuses on making jars of (better than New York) dill pickles.

Yes, life in the United States is grim with a Hitler clone as President. But, here on Prince Edward Island, Canada, life is serene, democracy reigns, diversity is celebrated, homophobia is met with disdain, And, Der Trumperer is abominated. HG/BSK (plus plentiful family members and friends) have joyous summer months at HG/BSK’s oceanfront paradise. A big plus: PEI is foodie heaven. Witness last night’s dinner, happily consumed as a brilliant sunset illuminated the sea and skies. Sweet corn season (hurrah!!) so BSK cooked six ears of unsurpassed Blum’s sweet corn picked hours ago. Slathered with butter and dusted with sea salt, this is a seasonal treasure. Main dish was a platter of sautéed local sea scallops on a bed of lightly dressed butter lettuce. BSK has a magic touch with scallops (as with many other things) so the dish could rightfully be described as a masterwork. O, Canada !!

HG/BSK joined BSK’s sister, Noel, and brother-in-law, Yossi, at their verdant farm in Gasperaux, PEI, to celebrate their 47th wedding anniversary. Dinner was preceded with a tour of their vegetable garden. Garden isn’t the right word. It is a truck farm. Potatoes, of course. Cucumbers. Zucchini. Corn. Beans. Herbs. Peppers. And more. Fruit trees are adorned with kiwi, plums, cherries. It is a virtual Garden of Eden. And, no serpent. Noel was inspired by her post-graduate university days in Cincinnati. She cooked a big pot of Cincinnati chile for dinner. This relies on Middle East spices as well as the obligatory chile powder. Topped with chopped red onion and cheddar cheese, it was sumptuous. Meal began with sweet corn on the cob. Some of the corn was from their garden (very good) and Blum’s farm stand (superb). A lovely salad of chopped tomatoes and feta cheese was on the table. Meal ended with a dessert of zucchini bread (went nicely with the last of the red wine). BSK noted that BSK and her sister have been married for a collective 101 years. Obviously, the Kent ladies are the ideal wives.