HUNGRY GERALD

Gifted daughter Lesley R. and her brilliant husband Massimo R. are in New York for a needed weekend of fun. So, HG/BSK are dog sitting–Toby, The Wonder Dog ,and Pip-(Gentle Genius)-at their Riverside, RI, home. With L. & M. gone, BSK explored their pantry and found a bag of Red Mill cornmeal (Red Mill is the best brand of natural grains, etc.) and picked up frozen shrimp at Shaw’s (local supermarket). BSK sauteed the shrimp in oil and garlic and served them over smooth and creamy polenta. The side dish was spinach. Perfect rainy night meal. Enhanced by Pike Road Pinot, a Sommelier BSK discovery. After dinner HG/BSK watched “Slow Horses”, an English TV spy series. HG sipped Larceny bourbon, another discovery by The Wonder Woman. Larceny is flavorful, inexpensive and better than Jim Beam. Meanwhile in New York, L. & M. dined at Shukette, and had an extraordinary meal, tasting more than a score of dishes. (They received special treatment because Shukette is one of HG daughter, Victoria Freeman and her husband, Marc Meyer’s group of very good Manhattan restaurants. The others are Cookshop, Shuka, Rosie’s and Vic’s.). A benefit of L & M.’s Riverside home is watching sunsets over Narragansett Bay and morning swan flotillas. And, just out on the deck are scores of birds enjoying the abundant bird feeder.

Indeed!! BSK’s gumbo is better than any gumbo HG ever tasted in New Orleans, the alleged world leader of the dish. HG relished BSK’s version last night. BSK made a definitive roux and filled a pot with chicken, chorizo, okra, olive oil, stock, crushed dry thyme and the Louisiana “holy trinity” (onions, garlic and peppers). Some tomato paste was added for color and taste. The star of the gumbo was the shrimp (previously frozen) that BSK bought at The Market Basket, the outstanding food emporium in Providence. BSK added the shrimp at the last moment to the bubbling pot so they were not overcooked but tender and juicy. The gumbo was served on a bed of rice. HG had two big helpings but there was much left in the pot, So, the dish is a doubleheader. HG/BSK will dine on it again tonight after BSK refreshes the dish with more shrimp. Heaven!! Accompanied the gumbo last night with excellent Rose’ from southern France. Not too sweet. Just right. Tonight we’ll drink pinot noir selected by sommelier BSK, The Wonder Woman (for real). Confession: HG was concerned about the gumbo because the traditional thickener, File powder, wasn’t in the pantry. But the excellent roux and crushed dried thyme gave the gumbo perfect texture.

Nobody’s close. The best dinner guests are HG/BSK’s gifted daughter, Lesley R. and her brilliant husband, Massimo R. One of the joys about living in Rhode Island is that HG/BSK are a 15-20 minute drive from HG/BSK’s Central Falls loft and L. & M.’s Riverside home. So, the families alternate weekend dinners at the respective residences. HG/BSK’s turn last Saturday. Before BSK could begin cooking, Lesley phoned and said she was bringing a Chinese feast from Chengdu Restaurant and she was paying for it. (Typical L. & M. generosity). And, what a feast it was!! Big container of rice. Fried shrimp. Shrimp dumplings. Hot and sour soup (special treat for HG). Eggplant in an unctuous sauce. Fish filets in a chile accented sauce. Glass noodles with vegetables. Drank cold Narragansett beer. Dishwasher needs repair so Profesore Massimo handwashed all of the dishes and glasses. HG wasn’t kidding. L. & M. are the ultimate. And, to top it off, there were enough savory leftovers for HG’s dinner the next night. (Toby, The Wonder Dog, and intelligent and gentle Pip were in attendance and enjoyed the reunion of loft romps and tummy rubs`).

Getting wintry in Central Falls, RI. But, in HG/BSK’s super spacious, super comfortable loft, it is late summer. Comfy rules. Thanks to BSK, dinner is always a delight. One dinner was a very picante Korean stew of chicken thighs cut into small pieces flavored with onions, garlic, ginger and fiery Korean pepper pastes. (No, this wasn’t “Fire Chicken” but a lusty variation) . BSK paired it with quinoa which did a good job in sopping up the molten sauce. Another night, BSK fried fluke to a crisp. Spinach on the side. Plus, BSK’s wondrous oven baked pommes frites. Local goodness. Last night, BSSK mixed shrimp and finely chopped spinach with orzo. Joy. HG finished every meal with a mound of Clement Faugier chestnut puree topped with whipped cream. Small snifter of Laird AppleJack as a climax. Need HG say more. It is: The Good Life.

Beautiful, brilliant, stylish granddaughter Sofia lives in Padua, a scenic Italian city. Sofia is studying at graduate school there (the talented woman is fluent in English, Italian, French and has a smattering of Spanish from her residency in New Mexico. Sofia came back to Rhode Island for the Christmas extravaganza staged by her parents, Lesley and Massimo R. (with helping hands from HG/BSK plus fabulous granddaughter, Arianna, and her friend, Adam). Fun, feasting and presents galore. Sofia smuggled some tasty Padua food treats including truffle cheese, asiago, porcini (dried) risotto mix and more. Much more. Last night, BSK cooked the risotto mix and added many sliced shiitake mushrooms. Butter and loads of parmesan were added when served. Wonderful dish. HG found it a bit crunchier than risotto cooked with arborio or carnaroli rice. BSK saved some of last night’s risotto and will serve it with a pan roasted Bell & Evans half chicken. Thanks, dear Sofia (an adept smuggler).

As noted in an earlier post, HG is a college football fan. And, HG’s favorite  football team through the years has been the University of Georgia. HG recalls the great stars like Sinkwich and Trippi. HG remained a loyal fan even during years when  the Dawgs were being crushed by Alabama, Auburn and other SEC rivals. It’s all about tradition. There’s been a Freeman at Georgia for almost 100 years. My late cousin, the eminent Dr. Gustave Freeman (pioneering cancer researcher and the first to link cigarettes to lung and throat cancer) started the tradition in the 1920’s. He was followed by HG’s late brother Bernard (Bernie was a star of the freshman football squad and known as “The Russian Bull.” His athletic career ended as the result of a plane crash and  leg amputation). His son, the late Paul Freeman, graduated from Georgia. Paul became a real estate mogul and a major investor in  the New York restaurants of HG daughter, Victoria Freeman. Brother Bernard wanted HG to attend Georgia but left wing HG couldn’t tolerate  southern racism. HG went to CCNY where the student body was racially diverse and politically radical (HG graduated in 1950). Okay, that’s the background. So, imagine HG’s pleasure in watching Georgia demolish TCU by an outlandish score: 65-7. Before the game, BSK predicted Georgia would win by many touchdowns. Right as always. TCU didn’t belong on the same field as the Dawgs, national champs for the second year in a row. HG reflected on the changes in football (and basketball, track, etc.) since HG’s college graduation 72 years ago. Black students attend Georgia and all other colleges. And, as far as athletics are concerned, Blacks dominate. Football and basketball without Black players? Unthinkable.

HG is very fond of hash, The ultimate roast beef hash is served at venerable Keen’s Chop House in Manhattan. Incomparable. Once HG/BSK shared one giant mutton chop flanked by the hash. Wow!! Had chicken hash at fashionable 21 Club. Just okay. HG had very good corned beef hash at a number of Chicago hotels. BSK made splendid corned beef hash at HG/BSK’s home. Sadly, BSK only made it once.. No repeats. Last night, HG opened a can of Libby’s Corned Beef Hash and seared the contents in a cast iron. When sufficiently crisped, HG topped the hash with two softly scrambled eggs. The accompaniments were ketchup, sriracha, coarse salt. HG drank red wine and was happy. Yes, Libby’s product satisfied. It’s the best of a sorry lot of canned hash.

Ichigo Ichie is a Japanese restaurant in East Providence. HG/BSK had a pleasant lunch there a few days ago. HG/BSK hadn’t planned to dine there but it was  close to where Toby, The Wonder Dog was being groomed. So, while Toby had a beauty treatment, HG/BSK ate well at a modest price. Appetizer was a generous helping of Age Tofu, deep fried, squares of soft tofu. Greaseless and crisp. HG/BSK agreed. Best ever. (if the restaurant’s deep frying is so good, HG/BSK will order lots of tempura on the next visit.) There are many large rolls with fanciful names on the menu: Spicy Girl; Out of Control; Lady Ga Ga; Hot Lover. Along with tempura, these sexy (??) rolls will be ordered next time.

HG/BSK had a preview of the many great foods HG/BSK eat with joy during HG/BSK’s late spring/summer/early autumn stay at HG/BSK/s oceanfront home on serene, democratic Prince Edward Island, Canada’s smallest province. PEI is famous for its mussels and oysters. HG/BSK believe the island’s sweet corn is a gift from heaven. PEI’s basic crop is potatoes. They have a unique mineral flavor that’s unsurpassed, (So ubiquitous is the potato that PEI is often dubbed “Spud Isle”.) BSK found some PEI spuds at a local Central Falls, RI. supermarket. Peeled and cut into appropriate shapes, BSK moistened them with a bit of olive oil, dusted them with spices and popped them in the oven. Fabulous. Better than any pommes frites in Paris. They were the shining star of an excellent dinner of veal cutlets (in a butter and caper sauce) plus asparagus from Peru (They traveled well). HG loves PEI and the home he shares with the love of his life. However, HG finds HG/BSK’s super spacious, comfortable Rhode Island loft so delightful (Interior designed with great taste by BSK) HG will leave with some reluctance.

BSK made zucchini fritters last night. BSK was concerned that_–Eeks!! Horror!!–the fritters would cook badly and dinner would be dismal. Not to worry. The fritters (splashed with hot sauce) were fine. BSK made them this way: Grated zucchini and wrung them out in cheesecloth since they contain a lot of water. Added zucchini to a mix of beaten eggs, chopped onion and garlic, parmesan cheese. Fried them to a crisp.and served them with a side of Goya cannellini beans.(HG found Goya management folks were wonderful people when they were HG public relations clients years ago. What turned them into supporters of criminal Trump?). Reliable Bon Appetit Magazine suggests adding a 1/4 cup of flour and a tablespoon of cornstarch to the fritter mix.Other sources suggest salting grated zucchini and let it stand for a 1/2 hour before wringing out the water. Good suggestions. Zucchini fritters are a treat. (They can be dipped in an Asian soy sauce/vinegar mix or topped with sour cream and red caviar or tobiko).