HUNGRY GERALD

Sweet corn is flourishing as autumn rolls on at HG/BSK’s family waterfront home on the serene Canadian democracy of Prince Edward Island. BSK cooked some ears yesterday. HG/BSK ate the good stuff off the cobs. BSK shucked two ears and added them to a pot of simmering chicken broth, onions, leeks, PEI potatoes and garlic. Flavored with salt, pepper and pimenton. Savory addition was chopped lobster from the refrigerator. The result was a chowder that was heavenly. Great supper. (Garrison Keilor once mused if sweet corn is better than sex. H-m-m-?).

HG is very fond of kasha (buckwheat groats). It’s a robust grain–more satisfying than quinoa or couscous. Mixed with fried mushrooms, onions and garlic –accompanied by a bowl of sour cream–and enhanced by adding farfalle (butterfly) noodles–this is Kasha Varnishkes–a staple at New. York “dairy” restaurants like Ratner’s. This was (and is) a comforting dish beloved by HG. BSK served an exemplary bowl of this goodness to HG last night  and the old guy was transported. BSK found the kasha at a health food shop (superior to supermarket product). BSK toasted the kasha in beaten egg(adding the mushrooms, onions and garlic) The ingredients were simmered in chicken broth to a fluffy kasha texture,  Yums.  (Nostalgia: HG’s beloved late Mom would give the dish a generous. scoop. of chicken fat–Schmaltz ecstasy).

Another rainy (When will the sun make a comeback?) day on the moist Canadian democracy—Prince Edward Island. This is the site of HG/BSK’s (and family) waterfront home (stupendous sea views). September usually has great weather on PEI. Not this time– but HG is hopeful about the future. Nice to have autumn pleasures before heading back to Rhody. Meanwhile , HG delights in BSK’s cuisine. Today’s lunch was juicy hake mixed with  aglio e olio. HG gave it a splash of hot sauce.  Let it rain–BSK’s cooking keeps HG comfy and nutritiously deighted.

When HG was growing up there were three Winners (they made young HG happy and secure): FDR, Joe Louis and Notre Dame football teams These days, HG doesn’t know who the boxing champions are. Notre Dame, as usual, has a powerful football squad. HG will be watching them play Wisconsin tonight. Franklin D. Roosevelt, of blessed memory, is decades gone. What we have as a President is a nasty autocrat trying to demolish the American democracy. HG is fearful. Will the USA become a. fascist state.during HG’s lifetime? ( HG will be 97 in November). Woe. (Oy, vey!! as HG’s late, beloved Mom would groan.)

There are few dishes better than BSK’s “spatchcocked” chicken. BSK cuts out the backbone and gives the flattened bird a rubdown with oil, garlic and spices, BSK cooks it in a mature, seasoned cast iron pan (skin down).  BSK turns it often so the skin crisps and browns–and doesn’t burn. The result is a flavorful supper–a masterpiece of juiciness and crispiness.. Condiments were Dijon mustard and Indian chutney. Side dish was buttery yellow beans. As a special treat for HG, BSK baked a  PEI potato. HG gave it a big chunk of. butter and a sprinkle of kosher salt,  Oh, my!!  Blessings upon BSK. The Wonder Woman–as always–cooked the perfect meal. Drank a splendid red wine, As HG moves to 97 birthday Nov. 9, BSK keeps HG alive and adds much pleasure to HG’s days. Despite challenges, HG enjoys (thanks,, BSK) the family waterfront home on serene, democratic Prince Edward Island, Canada’s smallest province.

A few days ago, HG improvised a pasta dish. It was satisfying and appropriate for a windy, cold Prince Edward Island day. The fireplace kept HG/BSK’s  family waterfront home cozy. Sauteed chopped parsley, olive oil, onions, garlic, anchovies, capers, crushed tomatoes (half a can) with a bit of starchy pasta water. When through simmering, HG added al dente linguine and gave it a robust mix. It was topped with much parmesan and a sprinkle of chili flakes  (yes, HG relishes hot and spicy). HG doesn’t drink wine at lunch (makes HG drowsy) but made an exception –large glass of Pinot Noir. A happy (and alert) HG.

There was an unusual restaurant in Manhattan’s “Little Italy” many years ago. It served roasted calf and lamb heads. These were split down the middle and showered with a tangy garlic sauce. HG would dig in and relish the brains and other good things in the heads. The eatery was shunned by the fastidious and had a relatively short life. This saddened HG. However, on Paris visits, HG ate tete de veau with gribiche sauce, A delight. For many years, small traditional French restaurants dotted Manhattan’s theater district, They served good tete de veau and othe bistro standards. Alas, the real estate monster vanished the good places and their down home dishes.

A favourite HG pasta dish is very simple: Aglio e Olio. It’s just spaghetti with olive oil and sauteed garlic. HG adds a pinch of parsley and a shower of chile flakes. This is a favorite bedtime snack for Romans after a night of booze fueled carousing. The best restaurant version of this dish is at Dominick’s in the Bronx. Runner up is Patsy’s Pizzeria in East Harlem. Of course, it can be found on the menus of traditional Italian restaurants in Nw York. When HG makes it at home, HG is super generous with amount of sliced garlic in the dish. Vampires, beware!!!

Brilliant daughter Lesley R. made a lush and unusual pasta dinner tonight as weather on Prince. Edward Island turned chilly. The serene Canadian isle is the site of HG// BSK’s (plus family) waterfront home . Spectacular sea views and acres where dog pets Toby and Pip frolic. The Lesley pasta wonder contained two pasta shapes–rigatoni and penne–plus simmered zucchini, tomatoes, peppers, garlic, olive oil, plus cheese–parmesan and feta. The sauce was made silky with the addition of labneh (strained Greek yogurt) and a splash of starchy pasta water. A sprinkle of spicy chile flakes gave it some heat. Flavorful, comforting dining.

The classic New York “Coffee Shop” stayed open for 24 hours, had long counters and fast and efficient guys who could cook anything in a New York minute. Female office workers favored tuna fish sandwiches or BLT’s. They were a New York staple and fed thousands of hungry office workers every day. Fast. Inexpensive. Fresh, good food. HG favored a coffee shop in the east 50’s. HG’s treat was a big bowl of vegetable soup accompanied by a warmed, buttered bialy. Perfect. For a cheeseburger it was off to Broadway. Fresh ground beef patties (not frozen and thawed beef) were sizzled on a mature, well seasoned griddle. The griddle cooked fried onions and home fry spuds. Sharp Vermont cheddar melted on top. Pass the ketchup.