HUNGRY GERALD

The venerable Brasserie Lipp on Boulevard Saint Germain in Paris has a notice in the window: “A salad is not a meal.” HG presumes this is a warning to dieters, who limit their lunch to a few lettuce leaves and sparkling water, to take their mini appetites elsewhere. For the most part, HG agrees that a salad is a skimpy choice for lunch or dinner. Yes, there are a few restaurant exceptions: Cobb Salad at the Beverly-Wilshire Hotel in Los Angeles (the ultimate was at the long-closed Brown Derby); “Garbage Salad” at Gene & Georgetti steak house in Chicago; the seafood salad served in the Oak Room of New York’s Algonquin Hotel when the hotel was owned by Ben Bodne. Last night in New Mexico, BSK prepared a sumptuous salad composed of endive, butter lettuce, Kalamata olives, feta cheese, white anchovies, Kumatoes, sliced sweet onions and chopped parsley. The dressing was a mustard/garlic vinaigrette. HG/BSK thought a simple pasta dish (tortellini in brodo, perhaps) would follow. But, the salad was so lavish and filling, it comprised a totally delicious dinner. More BSK magic.

Yes, rice is wonderful stuff. Chinese congee (rice porridge) is one of HG’s favorite breakfasts. (The best is found at Congee Noodle House in Vancouver, B.C.’s Mt. Pleasant neighborhood). Spanish Paella is a celebration. Italian Risotto (mixed with mushrooms, spinach or asparagus) is pure comfort. Rice Pilaf brightens Middle Eastern cuisine. And, of course, there’s Japanese Sushi, Chinese fried rice and scores of other Asian rice treats. Due to BSK, HG has a new joyous rice dish: Italian Risi e Bisi (rice and peas). It has elements of Risotto but takes less time, BSK found fresh English peas at Trader Joe’s and that made BSK turn to a David Tanis recipe for the dish. Using a deep saucepan, onions and garlic are cooked in butter and Arborio rice is added with ladles of steaming chicken broth. Pancetta and peas are cooked in a separate pan with olive oil. When the peas are tender and the Pancetta is crisped, they go into the deep saucepan as the final cups of chicken broth are added to bring the rice to a firm but slightly creamy texture. Chopped scallions, leaves of baby spinach, chopped parsley and lemon zest are added. The mix gets a hearty stir. BSK served this wonder with a topping of Parmigiano and Aleppo pepper. Side dish was butter lettuce glistening with BSK’s mustard vinaigrette. Heavy snow fell on HG/BSK’s New Mexico home but was ignored by the duo as they supped on Risi e Bisi and drank copious amounts of a good French Pinot Noir.

BSK found a lovely, grass-fed, organic New Zealand boneless leg of lamb. A great product, juicy and full of flavor. BSK knew what to do with it. First, BSK butterflied it so it would lie flat with both thick and thin pieces. Done this way and broiled or grilled, there are rare, medium and well-done slices. Makes everyone happy. BSK marinated the lamb for a few hours in a mix of olive oil, onions, garlic, and herbs. When it came out of the oven broiler it had a delicious thin crust. When BSK made this dish a few years ago, BSK accompanied it with a Greek Avgolemono sauce (a kind of thin, lemony hollandaise). This time, BSK asked HG to make yogurt sauce as a side dish (Greek yogurt mixed with olive oil, lemon juice, cumin, salt, pepper, Spanish pimenton, crushed garlic, zaatar and a pinch of sumac). The lamb and sauce were served with orzo mixed with fried onions, mushrooms and chopped parsley. Broiled Kumatoes added a burst of color. HG/BSK drank a bottle of Italian Nero D’Avolo. The meal was a celebration of HG/BSK’s life together.

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!!

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….