HUNGRY GERALD

HG/BSK fell in love with the great Spanish city–Madrid–on a visit a few years ago. The city is steeped in history reflecting everything from imperial rule, the banishing of Jews and Moors, the bloody civil war before World War Two. And more, much more. Two museums of art–the Prado and  Reina Sofia–are startling, treasure houses of sublime paintings. The Prado contains the work of the very important artists of the last centuries–Velasquez, Goya, El Greco, Rubens–among them. Reina Sofia is a museum of modern art with wonderful works by Miro, Magritte,  Dali and Picasso. One room houses Picasso’s “Guernica”, his searing indictment of Nazi bombing of a Spanish village during Spain’s civil war. Yes, the painting remains relevant during the present days of horror. HG/BSK ate well in the majestic city: Paella. Magnificent thin slices of Iberian ham (better than Prosciutto);  Shrimp in garlic sauce; Octopus (prepared in many savory ways); Sauteed hake. Drank the best sangria (not too sweet). Lovely memories.

BSK cooked a creative version of Greek Moussaka last night—-a wow of a doubleheader. Traditionally, Moussaka is a Greek version of England’s “Shepherd Pie”. Lamb substitutes for beef and a yogurt based topping replaces mashed potatoes. HG prefers  BSK’s Moussaka, a riff on Yotam Ottolenghi’s  Lamb, eggplant  and yogurt casserole. The addition of eggplant is inspired. BSK cooked ground lamb and cubed eggplant in olive oil, chicken broth, canned plum tomatoes, tomato paste, garlic, onion, chopped parsley and a host of spices plus red pepper. It went into the oven –heated to a high temperature–and cooked until all was soft, rich and spicy. When done, it was topped with a mix of Greek yogurt, egg yolks, flour, chopped garlic and pine nuts. It all went back in the oven until the topping was bubbling. Spectacular eating. BSK hits another home run and HG/BSK will have the nightcap tomorrow. Hooray!!!

Yes, it started with BSK’s crisp and juicy spatchcocked chicken. HG was super pleased with the brown skin and juicy thigh. Generous BSK carved for HG a special taste treat: The wings. There was some breast leftover so BSK used her Asian cooking skills to make a steaming and comforting pot  of Pho, the admirable Vietnamese pot of broth, rice noodles, chicken and a melange of vegetables. Maybe not up to Saigon standards, but loved by HG. The one chicken BSK started with (a chunk of breast was leftover from the Pho) was used for dinner three: Chicken curry. In HG /BSK’s early years of marriage, BSK made it from a recipe published by the late Michael Field. It was creamy but lacked a robust flavor. This was solved by adding toppings of salted peanuts and crisp bacon. Last night’s curry was inspired by recipes from Vij, the famous Vancouver, B.C.restaurateur and chef. BSK added much fresh okra to BSK’s curry. This gave the curry needed crunch and flavor. Stupendous dinner. And, that was the end of the bird–just a few bones left.

Cold Sunday in Rhode Island. However, HG was warm and snug in HG/BSK’s sumptuous Central Falls loft. And, a special treat–some six or morehours of  TV football (49’ers vs. Lions; Ravens vs. Chiefs). Winners go to the Superbowl on Feb. 11. 49er’s were behind 17 points at half time but won in a comeback. The Chiefs won with a great Mahomes performance and a crucial goal line Ravens fumble. During the Chiefs game, HG nibbled cashews and drank a pleasant chilled white wine from Italy’s Friuli Region. HG switched to a Pinot Noir for the next game and ate BSK’s tasty ratatouille with slices of a top flight baguette. During the last stages of the San Francisco comeback, HG had a dessert of vanilla ice cream topped with a splash of maple syrup. A snifter of elderberry liqueur followed. A very happy day.  

BSK is an expert at cutting the backbone out of a chicken. The result is a “spatchcocked” chicken–colorful name for a relatively simple bit of knifework.  A spatchcocked chicken lies flat in a pan and can be cooked in the oven or in a cast iron pan. It results in much crispy skin and juicy legs, thighs, wings, etc.  BSK cooked the bird two nights ago and then carved the bird and swirled the pungent juices over the slices.    Softly fried potatoes and garlicky spinach accompaniêd. A California Merlot tasted just right to drink with this lovely dish. Much of the breast was left over so resourceful BSK made a Vietnamese Pho the next night. BSK used some Pho broth from the pantry and boosted it with a spice and herb mixture.  Onions, celery, bok choy, spinach, garlic went into the pot with an abundance of rice noodles (they were cooked separately). HG topped HG’s steaming bowl with splashes of sesame oil and sriracha. Perfect cold weather food.

Yes, HG is writing about Shakshuka, the spicy comforting  tomato, pepper and egg stew that is eaten all over Israel for breakfast–at home, at gas stations, cafes, etc..  HG/BSK thinks it’s too spicy for breakfast—prefer it for dinner. BSK makes this dish expertly, making HG very happy. BSK Shakshuka stew ingredients: Chopped red bell pepper, onion, garlic, large can of chopped San Marzano tomatoes; olive oil, feta cheese, cumin, paprika, salt, black pepper and used with discretion–cayenne pepper. When done, the glistening red stew is topped with BSK’s perfect poached eggs (four to six or seven) and a sprinkle of cilantro (for color). Israelis eat this with a clump of pita or challah. HG/BSK make do with an excellent local Seven Stars baguette. (HG makes a yogurt sauce to go with Shakshuka–Ingredients: Greek yogurt, olive, oil, lemon juice, zaatar, cumin, salt, black pepper, Frank’s Hot Sauce.)  A jolly dinner enhanced by much Merlot.

B-r-r-r-r!!! Mighty cold in Central falls, RI. BSK beat the ice-covered parking area and the razor sharp winds with a pot of BSK’s fiery chili. No chopped beef in the freezer or refrigerator. Not to worry–BSK used ground pork. There were the usual additions to the meat—–chili powder, pinch of cayenne, chopped tomatoes, onion, garlic, masa flour (for thickening), etc. BSK insulted Texas chili purists by adding a can of red pinto beans. BSK never did this previously but BSK wanted a fiber rich, filling dish. Toppings were grated cheddar, chopped sweet onions, southwestern salsa. HG’s “Bowl o’ Red” warmed HG’s body and soul enabling HG to watch NFL playoff games with attention and pleasure.

The color of the soup is gold. The taste is golden. HG is referring to the squash soup created by HG’s beloved late sister, Beulah Naomi Freeman Katz. Beulah always made this soup for afternoon sipping, a few hours before her sumptuous Thanksgiving feast (The feast culminated with her pecan pie, best ever.)  The soup was very tasty and calmed ravenous pre-feast appetites. BSK has continued this tradition before Thanksgiving and Christmas dinners. HG confesses. BSK’s squash soup is better. BSK’s version is piquant with the addition of a few teaspoons of Aleppo pepper.  HG cools down HG’s serving by topping it with Greek yogurt–thus achieving perfection.

The town of Taormina is one the most beautiful places in the world. It is located on the east coast of Sicily. Perched on a lofty cliff, it has breathtaking views  of the Ionian Sea. Taormina has been a favorite vacation spot for years, particularly welcoming to gays  The town is filled with important architectural ruins, luxurious hotels, shops. restaurants, etc. When HG/BSK visited yeara ago after a Sicily tour with daughter, Lesley R., son-in-law Massimo R. and granddaughters  Arianna and Sofia, Taormina was a vision in technicolor–brilliant blue skies, aquamarine sea, weathered buildings. And, of course, an element of danger: The volcanic Mt. Etna is just a few miles away. (Massimo was the perfect guide to all of the wonders of Sicily. He is a tenured professor at Brown; head of its Italian studies department; author of books on Italian culture. Plus, he spent his youth with his family in Sicily). HG/BSK lodged in a sea view room in a

classy hotel. The room felt like a bubble floating over glittering water. Exhilarating. HG/BSK’s first dinner was at the hotel’s dining room (more spectacular views).  Main dish was a Sicilan specialty—Linguine in Sardine Sauce. Wow!! Fresh sardines, fish broth, white wine, currants, raisins, onions, garlic—these were some of the ingredients HG discerned. Stroll after dinner. HG swam in the hotel pool before bedtime. Magical night. More magic in HG/BSK’s Central Falls loft last night- BSK replicated the Taormina dish with substituted (very good) canned Portuguese sardines. Dining every night with BSK  is magic for HG.

BSK usually makes fusilli-shaped pasta drenched in a tongue tingling blue cheese or gorgonzola (or  roquefort) sauce. That was BSK’s meal plan tonight after double header dinners of meatloaf. But alas, no blue veined cheese in the fridge. So, innovative BSK created a mix of feta and goat cheese enhanced with loads of capers and a sprinkling of Aleppo pepper (for heat). This was added to BSK’s usual pasta sauce mix of olive oil, stock, garlic,onions, parsley and other herbs.  Dinner was a delight, a pleasant riff on a favorite dish. As HG relished each bite, HG was reminded of the New Yorker cartoon: A Penne speaking on the phone: How you doing, Fusilli, you crazy bastard?