HUNGRY GERALD

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.
 

A happy HG had a favorite supper last night–broiled salmon and a hot-from-the-oven sweet potato. HG/BSK have never seen this combination on restaurant menus in the United States, Europe, Canada or South America. It is a BSK dish and it is spectacular. BSK cooks the salmon in Paris bistro style—slightly undercooked for BSK and medium rare for HG. HG melts an abundance of butter in the split open potato–a sprinkle of kosher salt and it’s a heavenly potato. BSK tops the salmon  with. BSK’s inventive green sauce. HG doesn’t know the vegetables and herbs and spices BSK blends in the Cuisinart but it is wondrous. Drank a robust pinot noir and was a serenely joyous HG.

Yes, that’s how chowder is pronounced in New England. HG is not fond of classic New England clam chowder–.too thick and too much cream. Rhode Island clam choder is better–clear herbaceous broth, tender clams. Comfy in HG/BSK’s Central Falls, RI, loft. Outdoors is winter.  BSK met the weather challenge by cooking BSK’s innovative chowder. BSK cooked cod (no clams) in lusty chowder broth from Fearless Fish in Providence. Besides the cod, the chowder contained onions, fennel, parsley, garlic and a host of spices. A steaming bowl  with a piece of baguette made HG warm and happy. Another tasty supper fashioned by BSK.  

There were some fresh sea scallops left over from BSK’s Korean pancakes. Creative BSK sliced them and gave them a one minute saute. They were mixed with orzo, sliced zucchini, fish stock, olive oil, garlic, chopped onions and garlic. The dish was a comforting supper at HG/BSK’s Central Falls, RI, loft. Nights are chilly in New England but BSK warms up Rhody with night after night creative cooking. BSK does nothing elaborate but relies on instincts, balance and fresh (no chemicals or “additives”) ingredients. HG, every night, relishes BSK’s cuisine and HG’s good luck in having BSK, the love of HG’s life, as HG’s wife of 62 years. Cooking is just one of BSK’s skills which BSK utilizes 24/7 in keeping HG alive and happy. BSK administers the household—cleaning, repair, financ, communications, etc. And, BSK manages to squeeze time in her studio to make splendid paintings.

Peter Hellman (an HG/BSK friend for some 50 years) and his wife Susan Cohen (a friend for more than 40 years) spent two days with HG/BSK at HG/BSK’s Central Falls, RI, loft. Their verdict on the loft guest room:  Warm, noiseless, comfy beds, good lighting. HG has written about Peter often. Check the HG  archive: Oct. 8, 2017 and March 9, 2023. Happy dining. On Friday night BSK served flavorful bowls of pasta in a  “red sauce” with peppers and Italian sausage. Much laughter as we recalled many incidents from our half century of friendship. Susan brought some savory bread and Peter, a wine expert, brought two bottles of wine–a white and a red– for the Saturday dinner. Daughter Lesley R. and husband Massimo  joined us for that dinner and it was a sumptuous affair. Generous Massimo brought dozens of oysters and shucked them with his usual expertise. (Lesley helped and did some deft shucking). The  oysters were delicious and Peter’s white wine was the perfect companion. The main dish was BSK’s lush chicken curry with chutney, hot sauces and Indian breads. Peter’s red wine was possibly  the best red HG ever drank. Dessert was Lesley’s apple crumble with vanilla ice cream. Splendid meal. Splendid visit.

Autumn is gradually merging into winter (weather remains comfy) and folk are getting weary of the super abundance of zucchini thay have planted. BSK is still enthusiastic about the vegetable and buys it at an organic fruit and veggie shop. Last night, BSK fried zucchini in fruity olive and it went into a sofrito of chopped onions, garlic, pancetta, and parsley. This was poured over tagliatelle and dusted with parmigiano and red pepper flakes. Splendid supper in HG/BSK’s Central Falls, RI, loft. While sipping a hearty Malbec, HG recalled Vincent’s, a wonderful Italian/Sicilian restaurant in gritty Harrison, NJ. (HG/BSK ate there often when HG/BSK lived in Montclair, NJ).  A favorite dish was garlic steamed mussels (from NJ bays) and crispy fried zucchini. Sounds improbable but it was the most taste tingling combination ever.