HUNGRY GERALD

BSK used to have an antipathy regarding coconut milk (and coconut cream). BSK thought the ingredient made sauces too sweet and cloaked the flavor of fish and other proteins. Happily, BSK has changed her mind. Now BSK enriches many sauces with this fabulous ingredient—good example is BSK’s  sole cooked on a sheet pan. The tender filets are placed atop a melange  of finely chopped vegetables and herbs—onions, garlic ,zucchini, spinach. They get mini splashes of olive oil and stock plus a generous amount of coconut milk (plus a dusting of cumin, aleppo pepper, paprika and sea salt). The sauce was fragrant and rich. The coconut gives the fish and veggies another dimension while retaining texture and flavors. BSK is now a coconut convert.

HG has always been fond of fish cakes. The affection began some 82 years ago in Rockaway Park (parents leased a spartan apartment there for the summer–close to the Atlantic and a crowded beach). HG worked as a stock loader (heavy work schlepping big boxes from trucks) at a Woolworth store. Lunch at the store counter: Fish cakes and tomato sauce spaghetti. Loved it. Best fish cakes ever were served (many, many years later ) at the Downy Flake cafe in Nantucket (HG/BSK had a summer home there for some years). They were served with egg sauce.  Spectacular!!  Most store bought fish cakes are inferior—not enough  fish in the mix. BSK and children, Lesley and Jeremy, make outstanding fish cakes. However, the fish cakes sold at Fearless Fish Seafood in Providence are quite good. They are made with Hake and the amount of fish in the cakes is generous. HG\BSK had them for supper last  night in HG/BSK’s Central Falls loft with an abundance of PEI mustard pickle. Pleasant meal.

Frightening gun assaults at Brown University and in Australia.  Fear and mourning cloud the usually happy Christmas/Hanukkah season. Before the dreadful events there was a family chicken curry feast at HG/BSK’s Central Falls, RI, loft. HG/BSK were joined by daughter Lesley R. and her husband, Massimo R., plus Noel M. and Yossi M (BSK’s sister and brother in law—stopping in Rhody on their way to Las Vegas). BSK augmented the curry with dal, naan, chutney and hot sauce. Fabulous meal. Lesley and Massimo were expected to be back on the following night for a repeat. However, tragedy struck and Massimo (a Brown Professor and official) hastened to the shooting. Lesley was off to her job as Communications Director of Brown Medical Group where she had to dispense information for many, many hours. Later, the Australian horror was reported.

Few things are better than Sunday dinner at the Riverside, RI, home of gifted daughter Lesley R, and her brilliant husband,  Massimo R., distinguished Professor and author. Lesley has numerous talents and skills (she has an important job as a communications director}. She is an excellent cook–?her pasta dishes are unsurpassed. Last night, Lesley made a lush dish of fusilli in  a tomato and sausage sauce. The tomato sauce was made by Lesley in Prince Edward Island (location of  F & R summer family home) in early September when local tomatoes were at their best. Wisely,  Lesley froze some jars of the good stuff and brought them back to Rhody. The happy family drank a tasty Beaujolais Nouveau with the wondrous fusilli pasta showered with freshly grated parmigiano. BSK recalled the days when the wine was inexpensive. Alas, no more. On the drive back to HG/BSK’s Central Falls, RI, loft, HG remembered the funny New Yorker cartoon: Penne says on telephone “Hey, Fusilli,you crazy bastard, how are you doing?”

HG’s beloved sister (and BSK’s adored aunt) Beulah Naomi Freeman Katz, always served a soothing, pureed  butternut squash soup preceding the lavish Thanksgiving Day feast at the Katz home in Brookline, Mass. BSK serves the soup in HG/BSK’s Central Falls, RI, loft when the weather turns chilly. BSK has made many changes in the original recipe—it’s now more spicy and served with a dollop of sour cream dusted with aleppo pepper. Lush warming comfort, Check the archive: Dec. 26, 2011 for the recipe.

Though it’s comfy in HG/BSK’s Central Falls, RI, loft, the weather is cold and wintry. Thought about having turkey soup for lunch, but BSK had a better suggestion. BSK found a container of Mapo Tofu, a leftover from a wondrous (oyster appetizer!!) Chengdu Taste Chinese dinner HG/BSK shared with gifted daughter, Lesley R., and her brilliant husband, Profesore Massimo R. (the multi talented Profesore shucked the oysters). BSK warmed the leftover Mapo Tofu for HG. It hit the spot. Not a timid dish. Molto piccante!  A happy snug HG.

Monday used to be a gloomy day for HG—back to school, back to work, etc. Not anymore. There’s Monday night NFL on TV and, of course, BSK’s creative and delicious suppers. Last night it was BSK’s shrimp and cannellini bean stew, spicy and lush dish, HG/BSK drank a chilled Chablis, a perfect companion. Glenn, HG/BSK’s generous and helpful neighbor, left a gift of carrot cake and turkey soup, The cake, fine cream cheese frosting, was a splendid dessert. Turkey soup for lunch tomorrow. Life is good at HG/BSK’s Central Falls, RI, loft.

Lucky HG,!  Old guy (96 on the 9th of November). lives with BSK, the Wonder Woman.  BSK has kept HG alive for many, many years with 24/7 loving care. Among BSK’s almost infinite talents is cooking tasty tingling soups. Last night’s supper triumph was escarole/bean soup . The ingredients: Escarole,cannellini beans, a potato, carrots, chicken broth, onions,  garlic and two spices–cumin and aleppo pepper. When cooked, BSK smoothed the melange with an immersion blender (but kept it a bit chunky). HG showered a bowl with grated parmigiano and grinds of black pepper. Accompanied by glasses of pinot noir and chunks of ciabatta (moistened with olive oil), HG  thanked BSK for BSK’s cuisine mastery. One more happy night in HG?BSK’s. Central Falls, RI, loft.                 

HG is fond of golden beets.They have a unique flavor—better than red beets. These beets are hard to find but BSK has found a reliable farm stand. Last night, creative cook BSK made a lush ragout of chunks of the beets, sliced chicken, lentils, broth, onions,  garlic, parsley and spices (much cumin). BSK topped the dish with a yogurt and chives sauce. HG added a splash of Tabasco to HG’s bowl. BSK’s combination and precise cooking of these ingredients plus glasses of Malbec, created another gourmet supper at HG\BSK’s Central Falls, RI, loft. 

Yea, that’s a funny line from the movie “When Harry Met Sally.” The scene takes place at New York’s Katz’s delicatessen and is spoken by a female diner reacting to Meg Ryan performing a fake orgasm. HG often reacts to what other restaurant diners have ordered or foods that waitpersons are carrying. Once in the French city of Reims, HG canceled an order of mussels when HG spotted a huge, glistening platter of choucroute garnie.  With fiery mustard and icy beer, it was a stupendous dish and much enjoyed.  Switching orders didn’t turn out well at times. In a New York Chinatown cafe, HG canceled a shrimp order. in favor of an attractive dish some older Chinese were eating. “You won’t like. This only for Chinese “, warned the waitperson. He was right.  The dish was nasty. Watching what other diners are consuming can inspire home cooking. In a Madrid restaurant, HG/BSK watched two chic Spanish women  joyously eating a cod dish. This inspired BSK last night as BSK cooked, cod, sliced potatoes, onions, garlic, fish stock, parsley and spices on the range, Wow! Sensational supper. Life’s good at HG/BSK’s Central Falls, RI, loft.