HUNGRY GERALD

HG/BSK are lucky to have a generous and talented person who lives (with a companion) in the floor above HG/BSK’s Central Falls, RI, loft.   He cooks up generous amounts of tasty food—more than he and his companion can manage. Last night, he left warming and savory soup for HG. BSK received sauteed chicken breasts in lemon butter sauce. This was accompanied by an unusual shredded vegetable salad. The kind man won’t accept any form of payment—money, bottle of wine, etc. His comment: “Hey, it will all go to waste if you don’t eat it”.

RAO is a legendary Italian restaurant in Manhattan’s East Harlem neighborhood. It’s not open to the public—really a club for prominent New Yorkers. However, the food–pastas, sauces, soups, etc–can be ordered online under the RAO’S label. Everything is high quality, authentic and delicious. Last night. HG was alone in HG//BSK’s Central Falls, RI, loft. BSK was off to a theater with daughter Lesley Riva, HG heated RAO’S Italian Wedding Soup (steaming bowl contained barley, vegetables, beef broth., herbs, etc.).  HG enriched the soup with olive oil, grated parmesan and Frank’s Hot Sauce. A comforting supper—But HG missed BSK’s beautiful presence at the dinner table.

There are few suppers more comforting than BSK’s linguine in cauliflower sauce. BSK chops the vegetable into tiny pieces while retaining  large nuggets. Moistened in a garlic sofrito, this creates a happy mouth feel. HG gave his bowl a splash of olive oil, spoonfuls of parmesan and a pour of hot sauce. Joyous eating in HG/BSK’s Central Falls, RI, loft.

BSK made a sofrito of onion, garlic, fish broth and parsley. BSK cooked orzo and added them to the pan with feta cheese, parmesan and large shrimp. This was one of the best shrimp dishes HG ever tasted. The hearty combination of cheese, shrimp and small shaped pasta was fabulous. A very memorable  supper on a cold, cold night.                                                                                                           

Daughter Lesley and husband Massimo came for supper at HG/BSK’s Central Falls, RI, loft. They brought a giant clam pizza to be shared by them and BSK. Thoughtful Lesley and Massimo were aware that HG would have difficulty in swallowing the pizza. So, they brought wonderful  Chinese food for HG from Chengdu Taste restaurant. Glorious dishes: Hot and sour soup; Mapo  Tofu; eggplant in garlic sauce; dumplings in hot sauce, Wow!! HG relished the food and an icy beer. There was enough left over for lunch the next day. A lavish gift.

B-r-r-r!!!  Cold weather. A spicy, body warming supper was needed. And, of course, BSK came through with a Mexican treat—-pork stew. Ingredients: Cubes of pork, Mexican peppers (jalapenos and poblanos); Mexican chili powder, onions, garlic, corn niblets, black beans. This was stewed with stock and a dash of olive oil. Served over rice.This was a steam bath of a dish. Molto Piccante!!! HG cooled HG’s mouth with sips of an extra cold white wine followed by Tillamook ice cream. Thanks BSK for warming up the old guy with Mexican goodness.

 A boring Super Bowl as the Seattle Seahawks defense overwhelmed  the New England Patriots.  Seattle running back Kenneth Waker was the game MVP—135 yards on the ground and  26 receiving. However, the day was made pleasant with big bowls of BSK chili  (perfect for chilly weather). Sprinkles of cheddar cheese, chopped onions and fiery chipotle enhanced the chili.      

Creative BSK is always looking for soup recipes. There are standards that BSK always cooks (much to HG’s pleasure):  black bean soup; escarole and cannellini bean soup; chickpea soup (from a Marcella Hazan recipe); “green” soup (a delicious BSK invention utilizing over the hill refrigerator veggies). These are all  delicious and make Lunch (or supper) in HG/BSK’s Central Falls,RI, loft a happy experience—welcoming in this cold, snowy, wintry season. Yesterday, BSK cooked a new, lush soup composed of coconut milk, a lot of ginger, spinach and sliced chicken sausage—a savory surprise.

Escarole and cannellini bean soup is one of HG’s favorite dishes. Gilded with olive oil and sprinkled with hot pepper flakes, it’s good hot, room temperature or cold. BSK made a big pot yesterday. Knowing HG’s swallowing handicap, BSK used an immersion blender to turn the mix into a savory soup. The immersion blender is an excellent tool–BSK uses it often to make sauces, purees and soups.  Efficient and saves clean up time. It helped make BSK’s escarole and bean soup into a lusty supper when accompanied by a baguette and glasses of red wine. (The New York Times did a recent article in the cooking section praising the immersion blender).

HG first tasted Hake, a tasty fish, in a modest bistro in the bustling Spanish metropolis, Madrid. The Hake was sauteed and covered in a robust parsley sauce and flanked with boiled potatoes. Splendid eating. Curiously, Hake does not appear in many American seafood counters but BSK always finds it at Fearless Fish Seafood Market in Providence and at Tony’s Seafood in Seekonk. MA. It’s a happy supper at HG/BSK’s loft in Central Falls, RI. Last night, BSK made Hake in  Spanish style—cooked filets in a sheet pan with sliced potatoes, garlic,onions, tomatoes—it was moistened with olive oil and sea broth. BSK showered the dish with plenty of Pimenton, fiery Spanish paprika.  A lusty nourishing supper–just a bit picante.