Jerome Ave

February 11th, 2020 § 0 comments § permalink

That’s the title of a very moving photo book published by the Bronx Photo League. The book was a gift to HG from Gifted Daughter Lesley R. The elevated subway train (Number 4 Line) still runs above gritty Jerome Avenue in The Bronx. The photos depict some of the 3,700 hard-working people who work in the South Bronx section of Jerome Ave. They are immigrants from Mexico, Africa, South America, and the Caribbean. This stretch of Jerome Avenue contains every conceivable type of auto repair shop (engines, body-work, brakes, etc.). People from all over New York City go there for repairs (cheaper and better than mechanics in the suburbs and gentrified city neighborhoods). In addition to the repair shops, Jerome Avenue teems with small businesses — bakeries, hair stylists, clothing and food shops plus a storefront church are there. It’s a busy and active area that supports thousands of families both in the neighborhood and abroad. It’s being threatened with rezoning. All part of the process that is pushing low-income people out of the city HG once loved.

Best Breakfast

February 10th, 2020 § 0 comments § permalink

In previous posts, HG noted that HG’s breakfast for many years was three cups of black coffee and six Marlboro cigarettes. (Caught up with HG, finally. Haven’t smoked in almost 30 years). Now at age 90 moving toward 91 (hopefully), HG has a healthy, flavorful breakfast. Makes awakening worthwhile. Thoughtful, loving BSK, monitors HG’s health. Provides an array of almost a dozen vitamins and a number of medications and health supplements. Surgery has constricted HG’s throat so HG eases swallowing by starting breakfast with Chobani yogurt (flavored with a bit of maple syrup). Then a wonder dish invented by BSK: Pepperidge Farm Thin White Bread toast covered with ripe avocado and topped with mozzarella cheese. Popped in the toaster oven, it all melts and heats into glory. Cups of Nespresso lungo and BSK-brewed cafe latte. Good Morning!!

Quack Quack

February 6th, 2020 § 0 comments § permalink

Many decades ago, HG/BSK were strolling near the Place Des Victoires in Paris when they examined the menu posted adjacent to the entrance of Chez Georges, a traditional French bistro. Prices were affordable. Dishes offered were classic. HG/BSK entered and found a multi-mirrored long room. Every seat was filled with a chic, happy Parisians. No tourists. The gracious owner welcomed HG/BSK: “A table will soon be vacant. Meanwhile, have a glass of Brouilly.” The meal and the ambiance were fabulous. HG’s main dish was “Steak de Canard”. This was a succulent duck breast cooked medium rare (on the rare side) and served with a saute of wild mushrooms. Last night, BSK combined two traditions: The Chez Georges duck breast and the salad HG/BSK would eat for Sunday dinner with a barbecued duck from the long-closed Bretton Woods Rotisserie near 86th Street and Broadway on New York’s Upper West Side (this was when HG/BSK and children lived in a West Side rent-controlled paradise). Last night in New Mexico, duck breasts were pan broiled to pink perfection and the salad consisted of orange, sweet onion and ripe avocado slices gilded with an unusual vinaigrette utilizing balsamic vinegar and–surprise!!–shreds of stewed prunes and a bit of the stewing wine. Fabulous. Back to memories of Chez Georges. HG/BSK didn’t know this was Julia Child’s favorite Paris restaurant. Deservedly so. HG has joyous memories of of the many meals HG shared there with BSK over the years. Appetizers like frisee with lardons and a poached egg; jambon persille; big bowls of pickled herring passed around the tables as a “take all you want” gift. Robust main dishes: Kidneys in mustard sauce; grilled sole with butter and lemon sauce; steaks with sauce bearnaise, etc. Desserts: baba au rhum and profiteroles…Founded in 1964, Chez Georges is still going strong. Despite a change in ownership, nothing has changed according to food and Paris authority, Patricia Wells. With luck, HG might enjoy some more lusty lunches there.

Chestnut Goodness

February 6th, 2020 § 0 comments § permalink

HG is very fond of chestnuts. When living in New York, HG often ate hot, roasted chestnuts straight from the coals of various street carts. HG’s favorite dessert was served at The Gay Hussar, a now-shuttered Hungarian restaurant in London’s Soho neighborhood. The dessert was lightly sweetened, pureed chestnuts topped with a mountain of fresh whipped cream. HG would usually precede it with fish dumplings in dill sauce and duck livers with fried onions and paprika. Not a meal approved by cardiologists. HG savored The Gay Hussar as did generations of left-wing Labor politicians. HG had an attack of dessert nostalgia, prompted by a recent blog post from David Lebovitz, the Paris-based food writer and cookbook author. He was writing about creme de marrons (chestnut puree). No cream, just pulverized and pureed chestnuts with sweetness (slight) added by some bits of candied chestnuts and vanilla. This is a staple in French homes. Used on toast like jam or Nutella and In a variety of baked goods (bakeries use it in a pastry called Mont Blanc). Most often it is mixed with breakfast yogurt (supermarkets carry yogurt pre-mixed with creme de marrons.) This wonderful stuff is virtually unknown in the USA. But, intrepid HG managed to track some down. Clement Faugier is the French company that dominates creme de marrons. They sell it in tins of various sizes ranging from modest (for home use) and huge (for commercial bakeries). They also sell it in toothpaste-like tubes. Lebovitz says elegant Frenchmen and super chic Frenchwomen always carry a tube so they can have a surreptitious treat during the day. After dinner, HG has a big tablespoon covered with Reddi-Whip (too lazy to make real whipped cream). Makes a nice ending to a dinner of BSK culinary delights.

American Unity

February 4th, 2020 § 0 comments § permalink

HG believes the only unifying event in American life is the Super Bowl. Everyone (despicable Republicans, righteous Democrats, undecided and non-voters) all watch. HG/BSK watched the game on television and enjoyed it. Yes, pro football is bad. Veteran players leave the game physically and mentally handicapped. Only recently has the NFL paid any attention to the health and safety of the athletes. A bright note is the emergence of African-American quarterbacks. Mobile, versatile, inspirational and talented, they are revolutionizing the game. Patrick Mahomes, the quarterback of the Super Bowl champs Kansas City Chiefs, proved that on Sunday. Well behind in the fourth quarter, he turned the game around with three scores in six minutes. Wow!! During the game, HG ate plentiful bowls of green chile menudo (bought at El Parasol in Pojoaque, the excellent casual Tex-Mex eatery close to HG/BSK’s New Mexico home. Drank ample tequila and Shiner Bock Beer. The alcohol made HG tolerate (barely) all the military crap surrounding the game. Yes, J. Lo and Shakira are talented. However….

David Tanis

February 2nd, 2020 § 0 comments § permalink

David Tanis is one of HG/BSK’s most relied upon cookbook authors (Others include Marcella Hazan, Jacques Pepin, Julia Child and Vikram Vij). Our two wonderful friends and neighbors, Karen K. and Merry C. joined HG/BSK for dinner. Cold New Mexico night. HG made a blaze in the fireplace (Even though the wit, intelligence and humor of Karen and Merry could warm up any room). Dinner theme was Italian so the meal started with mozzarella and tomatoes (Plus a few leaves of endive). Thrifty BSK found lots of wild mushroom for sale at Whole Foods. So, BSK consulted Tanis’s cookbook: “Heart of the Artichoke” and found–voila!!–“Wild Mushroom Ragout with Ziti”. Mushrooms, garlic, oil, butter, sage, thyme, tomato paste, broth from soaking dried porcini mushrooms, onions, red pepper flakes, a dusting of flour. These all went into deeply flavored ragout which was poured over perfectly al dente ziti. Ciabatta and grated parmesan (Just a sprinkle). Wine was a robust Spanish Garnacha. Merry brought dessert: Her frozen lemon mousse with strawberry syrup. Great ending to a classic meal.

Thin

January 31st, 2020 § 0 comments § permalink

A very useful bread is Pepperidge Farm Thin Sliced White Bread. HG does not like standard sliced bread or thick slices of whole loaves. Whatever the use, most sliced bread is simply too much for HG: Too much bread for a sandwich and too much for cheese (HG prefers an English water biscuit with a runny brie or camembert); however, the thin, inoffensive Pepperidge product creates the perfect ratio of carbs-to-veggies-to-proteins for the type of BLT that HG desires. Lightly toasted Pepperidge Thins, smeared with organic peanut butter and good jam, make for a worthy companion to breakfast coffee. At lunchtime, HG uses it for a sardine sandwich: Portuguese sardines (sourced from the great Portugalia store in Fall River, Mass.). Thinly sliced onion. Lemon juice, Mayonnaise, All the lusty flavors come through. Here’s some nostalgia. In the 50’s and 60’s, a number of New York stores (Caviarteria, etc.) sold great caviar at modest prices. HG and pals would gently warm Pepperidge Farm thins, butter them and heap the slices with abundant Beluga caviar. The beverage was Polish vodka, Wyborowa. HG eyes go misty at the memory.

Beaujolais Nouveau

January 28th, 2020 § 0 comments § permalink

This is a young (first of harvest) French red wine. When the vintage is right (it isn’t always) it’s HG’s favorite wine. It is so drinkable, that it’s easy to overdo. Alas, HG has done this often. Geroges Duboeuf, who died last week, was the French vintner and wine merchant who made the wine an international favorite. A gifted promoter and merchandiser, he made the third day in November (that’s when Beaujolais Nouveau is released) a jolly, bibulous holiday throughout much of the world. In Paris, a sign goes up in cafes, bars, bistros, restaurants, wine shops: “Beaujolais Nouveau est arivee!!” The result is joyous madness throughout the city. Music and song get louder as the night progresses. Many decades ago, HG/BSK were in Paris when the BN arrived. Escargots, leg of lamb, pommes frites, cheese platter. That’s what HG/BSK ate that night while drinking almost two bottles of Duboeuf’s wine (excellent vintage that year). Happily, the 2019 vintage is splendid. We toasted GD’s memory last night. Two sad notes: The passing of a gifted man who enhanced HG/BSK’S lives. Beaujolais Nouveau. is now $11-13 a bottle. Used to be laughably inexpensive. Sigh.

Orzo

January 27th, 2020 § 0 comments § permalink

HG is very fond of Orzo, the small Italian (or Greek) pasta. Garafalo is the best. Makes a nice breakfast swirled with some butter, sea salt and black pepper. Topped with a fried or poached egg. Also nice when topped with cottage cheese. Mixed with a sofrito of olive oil, garlic, anchovies and parsley, it’s a good accompaniment to many Italian dishes. BSK likes it mixed with slow-cooked mushrooms and fried onions. Since this dish has overtones of kasha varnishkes, HG tops it with sour cream. Best of all is the version BSK made last night: Mixed a pot of orzo with BSK’s extraordinary cauliflower sauce. The supreme comfort food.

Sazon

January 23rd, 2020 § 0 comments § permalink

Sazon is a Santa Fe restaurant specializing in Mexican mole dishes. Most Americans think of a mole as a dark, thick sauce with chocolate overtones. At Sazon, moles come in a variety of flavors and textures ranging from light and herbaceous to blazing hot. (There’s a platter of small samplings of the moles and mini tortillas so diners can make an informed choice). HG/BSK dined in the beautiful, upscale restaurant last night with the Brilliant Brits, Anthony and Claudia C. The food is spectacular but the wine list is ridiculous. Cheapest wine is $62. Most range between $90-$125. However, the cocktail list has some pleasant sangrias and very good beers and ales at affordable prices. If you have a designated driver, try their special margarita. Powerful drink. HG dined on big marrow bones (better than Paris) and giant shrimp in a Thai sauce (plus some mole selected by BSK). Drank a hearty black Belgian ale. The rest of the table had good IPA’s. HG’s happy companions had lush mole-topped dishes of duck, lamb, beef and stuffed squash blossoms. Sazon is four-star Mexican dining.

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