HUNGRY GERALD

BSK sauteed a swordfish filet. BSK timing made the fish moist and juicy; it rested on a bed of rice and was smothered in tomato-onion-garlic sauce. A very tasty supper. Next time, BSK will  enhance the fish with a Sicilian Salmoriglio sauce. Another way to cook swordfish is to cut it in horizontal slices and give it a quick saute in olive oil, lemon juice, lemon zest and hot sauce. Tasty. If you are a barbecue devotee, cut the fish into kebab sized chunks and spear them like shish kebab. Brush them with olive oil and cook them over the coals for a few minutes. Serve with a mayonnaise-lemon juice-hot sauce dip. 

In homage to a New Year’s Dish HG previously posted about, BSK made a lentil stew for New Year’s Day supper.  Healthy dish. BSK cooked the lentils in chicken broth with loads of garlic, onions, carrots, parsley, herbs and plenty of spices. When done, BSK gave it a splash of olive oil and hot sauce –plus grinds of black pepper and sprinkles of sea salt. No traditional Italian sausage available so BSk used spicy Andouille sausage from Whole Foods. A tasty meal even though HG missed cotecino. Nonetheless, HG was cozy in HG/BSK’s Central Falls, RI, loft. 

HG/BSK’s remarkable daughter, Lesley, R adorned the holiday supper table at her and husband Massimo’s Riverside, RI, home with an extraordinary cheese—Wisconsin’s Rush Creek. Reserve.   This is now HG’s favorite cheese, When heated  the cheese is wonderfully smooth, silky, unctuous, fragrant— something like an oozing, very ripe brie or camembert (but much better). Last night at HG/BSK’s Central Falls, RI, loft, HG heated the cheese (generously provided by Lesley R.) and HG/BSK smeared it on chunks of baguette.  Accompanied with a good Pinot Noir, it was a voluptuous treat.

It is an Italian custom to serve lentil stew on New Year’s Day. That’s because lentils forecast wealth in the coming year (lentils are shaped like coins). Years ago (when Lesley and Massimo were in the early years of marriage) BSK/HG spent New Year’s Day at the Italian home of son-in-law Massimo’s parents, Gianni and Franca Riva (their beautiful house was close to the chemical plant managed by Gianni). Dinner was lentil stew with zampone and cotechino sausages. Motarda di Frutta was the condiment. Gracious Franca cooked the dish perfectly (remains the best HG ever tasted). Massimo’s brother, Stefano, shot rockets into the sky for a fireworks show. Gianni and Franca are now deceased. They hosted a memorable holiday.

The feast began on Christmas Eve at the Riverside, RI, home of HG/BSK’s daughter Lesley R. and her husband, Massimo R. Happily, granddaughter Sofia and granddaughter Arianna (and her husband,  Adam) joined in the festivities.  First, shipped by New York’s famed Zabar’s, there was the family’s smoked fish extravaganza—Nova and Scotch smoked salmon, kippered salmon, sable, Alaskan red salmon caviar, whitefish salad (plus cream cheeses, bagels and bialys, condiments). Fabulous dinner. Then there was the opening of some presents. Big time present opening was the morning of Christmas Day. It was a display of generosity, enhanced by coffee and babka. Lunch was a repeat of smoked fish. Dinner was lush–featuring a Lesley  masterpiece–osso bucco in a sublime sauce. It was served with risotto and gremolata. Massimo uncorked fabulous red wines. Feasting with family. Sublime.

BSK explored the fridge and discovered a winner—Wild Alaskan Salmon Roe (better known as “red caviar”). There was a small amount left over from Christmas Eve smoked fish extravaganza. Zabar’s, Russ & Daughters (both New York Jewish appetizing store stalwarts)  deliver this wonderful product. Priced at $37 a half pound, it is an affordable treat. Gifted daughter Lesley R. tops her beautiful little crepes with the caviar and adds a squeeze of creme fraiche for  a sublime taste. BSK treated HG to a lush supper last night—the caviar topped softly scrambled eggs with a yogurt side. HG drank steely cold white wine and was a very joyous old guy. 

“NUCH AH MUL”. That’s how you say “again” in Yiddish. And, nuch ah mul, HG is writing about BSK’s “Green Soup”. It is a wonderful soup—comforting, spicy, herbaceous, healthy. The perfect lunch and supper answer to wintry weather. Warms body and soul. BSK gathers all of the aged vegetables in the fridge. Cut into chunks, they are simmered in stock with a dash of olive oil, hot sauce and an abundance of spices and herbs. When soft, BSK applies the immersion blender to bring the melange to a smooth (but slightly chunky) texture. It’s a sublime treat topped with a dollop of sour cream dusted with Aleppo pepper. Happy HG had bowls for lunch and supper today (It is also served at Jeremy and Maiko Freeman’s FREEMAN SHOKUDO “izakaya” in Tokyo. Urban Japanese are fond of it.)

Yes, HG has written about Shakshuka before. It is omnipresent in kitchens, diners,cafes, restaurants throughout the Middle East. In Israel, customers can get excellent Shakshuka at gas stations and fast food locations. And now, one can eat Shakshuka in many American restaurants (excellent choice at breakfast or brunch). Best version is at Shuka–a Bowery Group restaurant  in downtown Manhattan (HG daughter Victoria Freeman is a partner).  BSK is an adept Shakshuka cook and HG enjoyed two big bowls last night at HG/BSK’s Central Falls, RI, loft. So, what is Shakshuka? It is a dish of poached eggs that top chunky vegetable and tomato sauce. Creative BSK adds onions, garlic, cumin and Harissa (for spicy heat). The melange is topped with an herbaceous yogurt sauce. Warmed pita and much Pinot Noir complete this lush supper. Comfort on a wintry night.

Risotto demands patience and time, Chopped onions and rice are gently stirred in olive oil. Cups of simmered stock are added. It’s a time consuming process because a cup of stock must be absorbed by the rice before another cup is added—and stirring with. a wooden spoon must be constant, It takes close to twenty minutes to achieve perfect  risotto—creamy but not mushy—slightly al dente. Restaurant risotto is not very good because necessary shortcuts—pre-cooking, etc.–are used. Patient BSK stirs parmesan and butter in the risotto and sometimes a chopped vegetable–zucchini, spinach, bok choy, leeks. Recently, BSK made a seafood risotto using fish stock and chopped fish. Fabulous!!  BSK. intends to cook it again using sliced sea scallops, HG looks forward to this pleasure.

Chicken soup (as prepared by Jewish mothers) is called “Jewish Penicillin” because of its restorative qualities. However, the ultimate chicken soup (BSK Penicillin) is prepared by HG’s glorious wife  (wed for 62 years)  Anglo/Canadian BSK.  Last night, BSK simmered chicken thighs and a host of chopped vegetables, herbs and spices to make a wondrous soup/stew .  BSK added ditalini pasta to round out the soup. It chased away all of HG’s chills and ailments.  (Only soup to equal it was one that healed BSK when dining in Rio de Janeiro years ago).