HUNGRY GERALD

New York used to abound in “red sauce” restaurants in all five boroughs. When you ordered pasta in one of these eateries (cuisine was southern Italian, Neapolitan and Sicilian) it was covered in a garlic infused tomato sauce. (Add ons were sausages, meatballs or shrimp). With a sprinkle of red pepper flakes, this was a nourishing, tasty dish–inexpensive and much enjoyed by youthful HG.  Today’s New York Italian restaurants favor northern Italian cooking. Prices are lofty. HG still relishes “red sauce” recipes and thoughtful BSK answers HG’s request. BSK roasts ripe tomatoes in a 325 degree oven. When done, BSK removes the skins and cooks the tomatoes in olive oil and garlic with a dash of salt and pepper. Using an immersion blender, BSK creates a slightly chunky fragrant sauce (very autumn) and pours it over penne topped with slices of Italian chicken sausage. Delicious nostalgic feasting.

“Eat Mor Chikin”.  HG/BSK obey this demand (nothing to do with Chick-Fil-A). Chicken is healthy–lots of protein and far less fat than meat. It’s also inexpensive and tasty in BSK’s varied dishes. Last night the main dish at supper was sweet and spicy drumsticks. BSK marinated them in a mix of stock, honey and a variety of spices. They were fried in olive oil.The honey made them very crisp and the picante spice mix moderated the sweetness. They were accompanied by quinoa mixed with chopped spinach. This was a spectacular supper and HG demanded a repeat in the near future.

Great eating. Great company. That’s the recipe for supper pleasure. Joining HG/BSK at HG/BSK’s dining table at their Central Falls, RI, loft were Alan and Gail Schwartz plus HG/BSK’s wonder woman daughter, Lesley R.  Alan has been a prominent lawyer in Colorado, Paris and other venues. Gail has been a political powerhouse in Colorado, a force for good. They have been good friends and business and political colleagues. Have not seen them for a number of years so there was much catching up to do–children, residences, careers, politics, etc. As always, Lesley added her erudite presence to the group. The food—-BSK made a Franco-Moroccan “Tagine.” This was a lush chicken thigh stew cooked with chicken broth, preserved lemons, tomato paste and Roma tomatoes; cauliflower, ginger, green olives, garlic and onions. Spices galore–cinnamon, allspice, turmeric,coriander, cilantro,cardamom and paprika. This was served on a bed of fluffy couscous and given a picante touch with a modest scoop of harissa. This was much praised and accompanied by a fruity red wine. Preceding that was an appetizer of seafood “Mortadella” from Fearless Fish Market in Providence (went nicely with chilled white wine.)  The meal continued with a cheese platter, sourdough bread, juicy grapes and, of course, much red wine. Something sweet was needed as a finale.  So, there were bowls of Tillamook vanilla ice cream. Life is sweet in Rhody.

HG is 96 today. Startling. How did HG live so long? Obviously, HG owes the longevity to BSK’s loving 24/7 care. Medications, Vitamins, Respiratory inhalation. Three meals a day of healthy, tasty, nutritious food. Help in showering, dressing and other mundane (but difficult for handicapped HG) tasks. Yes, HG is very lucky to have BSK—and lucky to have glorious children and grandchildren. HG/BSK’s gifted daughter Lesley R. made birthday 96 a fantastic day of celebration. She drove to south Rhode Island to pick up a lavish dim sum late lunch/brunch. A decades old “Happy Birthday” cut out hung over the HG/BSK dining table in HG/BSK’s Central Falls, RI,, loft. Very festive. The food was fantastic. Many tasty pork, chicken, vegetable dumplings,  Noodles. A fiery ragout. Best congee ever. Wonton soup.Dan dan noodles. And, a surprise–small buns stuffed with a savory meat mix. Dessert was New York cheesecake and salt caramel ice cream. Best of all’:  Lesley  wrote and sang a tune emulating “THESE ARE SOME OF MY FAVORITE THINGS”. Lesley’s version was funny and witty focusing on HG’s pleasures.—birthday greetings poured in from children, grandchildren and friends. At HG’s venerable age all birthdays are precious. However, this one would be almost impossible to top. Thanks, Lesley–and BSK, of course.

There is no soup better than BSK’s “Green Soup”. BSK gathers all over-the-hill and leftover greens in the refrigerator: spinach, lettuce, zucchini, basil, parsley, broccoli, etc. These greens are cooked with chicken broth until soft. BSK adds olive oil, garlic, some chopped onion and a host of spices. The melange is pureed with an immersion blender, heated and served with a dollop of Greek yogurt (HG gives it a sprinkle of cayenne or Aleppo pepper for picante flavor). This is the best chilly weather lunch or supper appetizer. Happily, BSK made a big pot of this wondrous soup. Pot was so big that it didn’t fit in the fridge and had to be stored overnight on the fire escape outside of HG/BSK’s Central Falls, RI., loft. Incidentally, it appears on the menu of son Jeremy and wife Maiko’s Freeman Shokudo, their busy izakaya in Tokyo. Japanese customers enjoy it.

Fearless  Fish seafood market in Providence makes an extraordinary seafood version of Mortadella, HG’s favorite Italian deli meats. Fearless Fish’s “Mortadella” is composed of smoked salmon, pistachios and Bluefin Tuna Lardo (this is made from the belly of the Bluefin and has a buttery texture.) The dish is sold in round slices that resemble the meat counterpart.  HG/BSK ate them as an appetizer last night accompanied by their daughter Lesley R. ‘s Moroccan carrots. Superlative combo. HG/BSK could eat this every night with unchanging gusto. This was followed by FF’s oyster chowder, a comforting main dish on a chilly, autumn night. As usual, HG had Tillamook vanilla ice cream as dessert. Happy old fellow.

This is a delicious stuffed eggplant dish favored in the countries of the former Ottoman Empire (Turkey, Greece, Serbia, Bulgaria, Bosnia,  Albania, etc.). Imam Bayildi means “the Imam fainted.” Imam is a  high official and his faint was caused by pleasure when tasting the dish. The recipe–split the eggplant in half vertically. Pan cook it in much olive oil until the interiors are soft and mix the interiors with chopped onions, tomatoes, garlic, mint, parsley, lemon juice, salt and pepper, dash of sugar and more olive oil. Mix and cook without breaking eggplant skins.  Add hot sauce at the table and enjoy with red wine and pita. Don’t faint when tasting.

Baba Ganoush is a delectable, Levantine eggplant appetizer. It means “spoiled old daddy.” It seems that for centuries caring daughters would make it for their old, toothless fathers. The dish is composed of chopped roasted eggplant; tahini, olive oil, lemon juice, garlic and some spicy Spanish pimenton (or harissa or white pepper). Cumin and coriander are added to the mix and it is all smoothed with the use of a hand held blender. BSK makes the world’s best version of Baba Ganoush. HG eats it for lunch and dinner so HG is a happy “spoiled old daddy.” It is an outstanding light lunch or supper appetizer. Fortunately, BSK has made a big quantity of this good stuff so spoiled old HG emulates millions of Middle Eastern eaters. Thanks, BSK, for making magic.

BSK makes the best grits.  BSK adds cream cheese as BSK simmers the grits in water or stock. This is a trick HG learned from gifted daughter, Lesley R. (a talented cook and a busy healthcare  executive). Weather is chilly but HG is comfortable at the dining table in HG/BSK’s Central Falls, RI, loft. Two nights ago, BSK treated HG to a big bowl of classic southern shrimp and grits. HG was overjoyed. Nothing could be better than this dish and a glass of Pinot Noir. BSK was generous in cooking the grits so an abundance was left over for dinner last night. BSK reheated the grits and served them with a bowl of Lesley R. ‘s ratatouille. (best ever–better than any in France). Joyous eating and happy wine sipping (Pinot Noir, of course). Thanks, Lesley, R., for helping to create gourmand delight.

BSK had a worldly maternal grandmother, long deceased Rita Coombs. BSK told her that BSK was marrying a Jew.  Rita Coombs thought this was unfortunate. However, she was philosophical. Her reply: “Well, Sharon, you won’t get into any country clubs. However, Jews don’t beat their wives. They are good with money.  And, they don’t drink.” After 62 years of marriage to Jewish HG, BSK has noted that two of Rita’s assumptions are correct–two outta three is a lofty batting average. However, HG has been an excessive drinker of alcohol for most of HG’s long life.  (HG will be 96 in a few weeks and confines drinks to two glasses of wine each night—one before dinner and one after dinner).  During the early years of HG/BSK’s marriage, HG drank many Martinis—at lunch and at the cocktail hour. HG remained fairly sober (Ah, youth!!). BSK didn’t approve–but was tolerant.  As the years rolled by, BSK’s disapproval became very forbidding and intense. HG cut way back on drinking. And, that’s why HG is still alive and married to forgiving BSK.