HUNGRY GERALD

Canadian Thanksgiving Day dinner at Ocean Mist Farm, the verdant Prince Edward Island home (near Panmure Island) of BSK’s sister, Noel M. and her husband, Yossi M. Besides HG/BSK, also present at the dinner table were N. and Y.’s neighbor and friend, Murina, and Murina’s son, the handsome Daniel, who just received his MBA from Prince Edward Island University and has already snared an excellent job. Amram, husband and dad, is in Uzbekistan working on an irrigation project. Festive, traditional meal. BSK supplied the starter of silky squash soup (from the recipe bequeathed by HG’s late, beloved sister, Beulah Naomi). Thoughtful BSK also brought a big jar of homemade turkey gravy. Noel was busy at the oven roasting a turkey, making lush mashed potatoes, sausage stuffing, and concocting a splendid cranberry and citrus sauce. Murina utilized her Russian ancestry with bowls of startlingly good eggplant stew (spicy) and potato salad. With a glass of red wine in hand, HG splashed the turkey-potato-stuffing plate with much BSK gravy. Heaven. Dessert was ice cream and all at the table noted that they were thankful that they and their family were healthy. Hopefully, let’s keep it that way.

Another great family feast at HG/BSK’s Prince Edward Island oceanfront home. The emphasis was on seafood and produce–all locally caught, harvested, etc. BSK’s sister and brother-in-law, Noel and Yossi M., their son, Erik, and his wife, Lisa. were all at the dinner table. (Erik and Lisa, stars and impresarios of their equine extravaganza, “Gladius,” are based in Las Vegas but are visiting at Noel and Yossi’s Ocean Mist Farm). Starter was oysters (PEI Tuxedos and South Lakes). Expert HG shucked dozens of these briny beauties in record time. Main dish was BSK’s lusty cod (from the waters off PEI) and mussels (harvested in St. Peters Bay) chowder. Other ingredients in the “chowda” were garlic and potatoes (both from Ocean Mist Farm) plus local bacon, onions and clam broth. Another savory BSK culinary masterwork. No leftovers; not with powerhouse Erik armed with silverware. Erik’s appetite is as massive as his muscles. Dessert followed the local theme. PEI ADL French Vanilla ice cream topped with fruit jam made by Nabuur’s, a local garden and produce shop. Another meal proving that PEI is a glorious food island.

When HG was 15, the young man visited his elder brother, the late Bernard Freeman, in Atlanta, Georgia. HG was shocked by the “Whites Only” racist signs and a first glimpse at a chain gang. Made a vow to do all in HG’s power to do away with this injustice. However, the southern food was tasty. Favorite lunch was Brunswick Stew and fried green tomatoes (sprinkled with a fiery vinegar condiment). HG also developed a fondness for slices of icy watermelon sold from carts. BSK did some nice things with green tomatoes last night. Battered thick slices and fried them to accompany braised cod and yellow beans. Prefaced this with a tangy bowl of green tomato soup. Happy meal in decidedly diverse and non-racist Prince Edward Island. Suggest readers google recipes for Brunswick Stew. It’s a four season treat.

Delightful family feast at Ocean Mist Farm, the verdant Prince Edward Island home of BSK’s sister and brother in law, Noel and Yossi M. Besides HG/BSK, the other attendees were visiting N. and Y.’s son, Erik, and Erik’s wife, Lisa. Newly bearded Erik is massively muscled. Lisa seems to be composed of curved and feminine marble or granite. They are the impresarios and star performers in “Gladius,” their equine extravaganza featuring acrobatics on swiftly moving horses plus Eric on a chariot controlling a team of a number of huge horses racing around an arena. Yes, you’ve got to be almost unimaginably strong to control these big guys. Don’t miss “Gladius” if it’s appearing in a city near you. Dinner started with tasty baba ganoush (middle eastern eggplant spread) which topped Noel’s home baked pita (dusted with zaatar). This was followed by Noel’s version of Cincinnati chili served over spaghetti (one of HG’s favorite dishes). Erik barbecued slices of herbaceous zucchini to accompany it. Dessert was vanilla ice cream topped with fruit compote. Much wine was drunk. Plentiful joy and laughter. Viva famiglia!!

“Schnorrer” is a very evocative Yiddish word. English equivalent might be “mooch.” HG prefers the Yiddish. Essentially, a “Schnorrer” is a person, uninvited, who manages to get things for free, primarily food, drink and housing. Ace housing schnorrer was Harold “Hal” D., a Fire Island friend. He would ask for a one night stay–but it stretched. At HG/BSK’s home, then in Montclair, NJ, his lodging stretched to two weeks before he was asked, forcefully, to leave. He thought that was unfair because he managed to get free meals at Chez HG/BSK. From HG’s New York days, HG recalls a champion schnorrer: A creative guy, he carried photo equipment and identified himself as an assistant to the photographer recording the event. This gave him access to the vast buffets at Jewish weddings, bar mitzvahs, etc. He managed to put away staggering amounts of smoked salmon, chopped liver, gefilte fish, sweetbreads in sauce, etc. Yes, those buffets were lavish. At BSK’s first visit to a Jewish buffet event, BSK ate baby lamb chops and slices of rare tenderloin (among many other delicacies). BSK was shocked at the loudspeaker instructions: “Ladies and Gentlemen. Please take your seats. Dinner is served.” “They must be joking,” exclaimed BSK. “Nope,” replied HG.

HG’s daughter, Vicki Freeman and husband/chef Marc Meyer have another winner: Shukette. Add it to their four other New York restaurants–Shuka, Cookshop, Rosie’s, Vic’s–as culinary musts if you live in the city (or are visiting). Shukette’s chef is the irresistible Ayesha J. Nurdjaja. She’s also the chef at Shuka, the outstanding middle eastern restaurant.(spectacular shish kebab, shakshuka and other delights). Shukette is a spinoff of Shuka. Nurdjaja has let loose all of her unlimited creativity and the result is a joyous, original, delicious restaurant. Who says so? Pete Wells, the restaurant critic of the NY Times, in his rollicking rave review today (Wed. Sept 22). Read all about it. Wells calls Shukette “The Bright Side of the Mediterranean.” The food descriptions will enliven your taste buds. HG/BSK look forward to a New York jaunt next year and plan at least two (or three) Shukette meals. (Shukette is in the Chelsea neighborhood—9th and 19th).

Leslie F., HG/BSK’s beautiful Prince Edward Island pal and neighbor, invited HG/BSK to lunch at Clamdiggers Restaurant in the small village of Cardigan. A generous offer and a tasty lunch. Leslie and BSK had lusty fried haddock tacos served with mountains of sweet potato fries. The tacos contained an abundance of shredded lettuce, chopped tomatoes and an enrichment of lime and chipotle cream sauce. HG had a simple plate of sauteed local sea scallops—plus many of the sweet potato fries that accompanied the tacos. The trio drank Red Ale from Gahan’s, a local brewery (all of their beers and ales are world class). Leslie and HG indulged in desserts (just tea for BSK). Leslie approved of her cheesecake and HG was transported by flourless chocolate torte. The torte was adorned with rum caramel sauce, raspberry coulis and generous scoops of whipped cream. This was the best chocolate dessert ever. Better than New York, Paris, London or Vienna. The torte was lush and not too sweet. Echoes of superior dark chocolate. It gave HG a very happy surprise while sipping an accompaniment of Argentine Malbec. A zillion thanks, Leslie, for a memorable lunch facing a harbor on a bright PEI autumn day.

HG is a very old man. And, as a nonagenarian, HG feels entitled to a comforting, unhealthy treat now and then. One choice is creamy scrambled eggs. Thoughtfully, BSK has provided HG with a small, non-stick Paderno pan. It is the perfect size for the eggs and is used for nothing but egg cooking. Here’s how HG makes the lush scrambles. Eggs are beaten with heavy sweet cream. Pan is heated to medium and a generous (lots) amount of butter is melted. Once melted, the heat is turned down to a simmer and the eggs are gently swirled with a rubber spatula (don’t want to scratch the pan’s surface). When done to a super soft, velvet consistency the eggs are plated (the plate has been preheated, of course). Salt. Pepper. Slice of bread. Hot coffee. Bliss.

When HG was young, New York City was a bread paradise. Bakeries in Jewish neighborhoods carried a cornucopia of treats: Bagels, bialys, “pletzels” (a tasty variety of onion roll) ; rye bread, pumpernickel bread, corn bread, challahs plus dinner and breakfast rolls of every description. Sutter’s Bakery (locations in Greenwich Village, Brooklyn and The Bronx) had better-than-Paris croissants, brioche, baguettes. Lots of fine bread in Italian neighborhoods. The Italian star was Zito’s in Greenwich Village. Groceries throughout the city carried superb pumpernickel from Stuhmer’s and Pechter’s Bakeries. And, for those with timid undeveloped taste buds, there were the Cushman and Hanscom chains which carried tasteless “American” white bread. And, then it all disappeared. The happy news is that bread has made a comeback in NYC and throughout the United States. Top flight bialys and bagels are available online from Kossar’s on New York’s Grand Street. And, indestructible Orwasher’s continues to make great bread as it has since 1916. The “appetizing” emporiums, Zabar’s and Russ & Daughters have, throughout the years, provided its customers with exemplary baked goods to accompany their smoked salmon, whitefish, sable and specialty cream cheeses. And, throughout the United States and many Canadian cities, the Whole Foods chain bakes very good baguettes and ciabattas (HG’s favorite).

So, what’s a “blintz” ? The origin is Eastern Europe and, under various names, is a sweet or savory treat relished by Jews, Poles, Russians and Ukrainians. It is a crepe stuffed with cottage cheese or “farmer’s cheese”, rolled into a shape resembling a Chinese egg roll and gently fried in butter. (Unlike the egg roll, a blintz is never deep fried). HG’s late beloved mother made the best blintzes. Young HG had many happy breakfasts of buttery blintzes dabbed with honey and accompanied by coffee and a bowl of “smetana” (sour cream). Sometimes, Mom stuffed her blintzes with kasha or garlicky mashed potatoes. These were fried in oil and eaten as dinner appetizers. Smeared with chicken fat and dusted with kosher salt and black pepper, they were jolly companions of whisky, beer or brandy. There are many online sources for blintzes and they can be found on the menus of the (sadly, very few) remaining Jewish “dairy” restaurants. But, none can compare with Mom’s wonders. (No, HG’s taste buds have not been altered by nostalgia.)