HUNGRY GERALD

This is HG’s all time favorite dish and HG always orders it when dining in an Asian restaurant and always includes it in takeout. Last night, versatile BSK cooked the BSK version of the dish. HG  had some concerns—HG recently had some swallowing problems. Not to worry. HG swallowed BSK’s Ma Po Tofu with ease. The dish was spectacular—as good as any restaurant version. As the country song has it: “If my woman can’t do it , it can’t be done”.  BSK can do everything—with style and creativity. Ma Po Tofu ingredients: Chicken broth, ground pork, buckwheat noodles, mushrooms, slices of red pepper,garlic, onions, tofu, hot sauce and sesame oil. HG could eat it every night.

There was a time yesteryear when there was only one Mexican restaurant in New York—and it was terrible, inedible food. Then, one day as HG rambled in east Greenwich Village,  HG discovered a little hole in the wall that served delicious tacos–only taco soiurce in New York (now there are a zillion). HG was hooked on tacos. On a visit to HG/BSK’s beloved late pal, Peter Meyerson, in Los Angeles. Large Mexican poulation in that city. HG asked Peter to take him to an authenic taqueria. Peter took HG to Taco Bell. Uh, oh!!

Yes, the chicken is a noble bird. Indispensable and versatile in cooking. Low calorie when poached or boiled. Nutritious and excellent source of protein.  BSK is a talented chicken cook and displays her skills in stews (Shwarma is a fave), sheet pan bakes., traditional roasts, sautes and broils in a cast iron pan (lots of garlic, cumin, olive oil and onions for flavor–and Harissa for heat ). HG is a fan of all things “picante”. Last night , BSK made a Moroccan tagine of chicken, chickpeas, garlic, onions and vegetables. Very delicious. Tonight, BSK is roasting Bell & Evans spatchcocked chicken . HG doesn’t know BSK’s secret but this is one of HG’s favorite dishes–juicy, herbaceous and with crisped skin. It will be accompanied by just picked sweet corn.  HG is looking forward to it. Oddly, BSK never makes Southern fried chicken. BSK thinks it is fattening and greasy. 

Chilly night at HG/BSK’s oceanfront home on serene, democratic Prince Edward Island. Whitecaps adorned the sea and fierce winds rustled the shrubs and trees (cold continued the next day with the addition of a brief rainfall). BSK responded to the weather by cooking a body and soul warming casserole. The ingredients included ground lamb, eggplant, onions, garlic, tomatoes, and an unusual mix of egg and yogurt–plus cumin and other spices and herbs.While cooking, the melange was smoothed with BSK’s immersion blender. BSK served steaming bowls with picante harissa and yogurt speckled with zaatar. HG declared this HG’s favorite  casserole and hoped there would be enough for lunch the next day. Fortunately, there was.                                          

BSK and glorious granddaughter, Sofia R., went clamming on the south shore of Prince Edward Island and scored many dozen littleneck clams. Sofia did an excellent job of rinsing and cleaning the clams. BSK used them in a wonderful chowder/ragout—clam broth, clams, chicken, potatoes, onions, garlic, parsley and other herbs. Alas, HG cannot swallow clams due to throat cancer surgery many decades ago. Before that surgery, HG cooked and ate zillions of clams–clams casino, clams oreganata, linguini in white clam sauce, clams posillipo, clams on the half shell (these unadorned raw clams were best with buttered biscuits at yesteryear’s Lundy’s restaurant in Brooklyn’s Sheepshead Bay). All of these treats live in HG’s memory. HG’s supper tonight featured plenty of juicy chicken and PEI potatoes (world’s best). No clams. Pleasant dining at the Freeman/Riva family home on serene Prince Edward Island–enhanced by panoramic sea views and dramatic sunsets.

BSK is a creative (and satisfying) home cook. BSK can look at an unfamiliar ingredient, think about it, and then turn it into an original and super-tasty dish.  BSK’s musing means searching her memory and recalling a dish BSK tasted many decades ago and wants to replicate. That’s how BSK came up with Johansson’s Temptation. This was a dish that HG/BSK enjoyed while living in a spacious W. 79th St. rent controlled apartment decades ago (living room. dining room, kitchen, maid’s room. three large bedrooms, three bathrooms). The rent:$175-250 per month. Spectacular Hudson River and Palisades views. HG/BSK’s housekeeper/nanny was Swedish and she made Johansson’s Temptation and other Swedish treats that delighted HG/BSK. (Peaches, HG/BSK’s standard poodle, once gobbled a Swedish whipped cream dessert before HG/BSK could eat it. He was punished..) BSK found a recipe for the Temptation and cooked it—layers of anchovies and thinly sliced (Mandoline) potatoes, olive oil,lemon juice and a shower of dill. HG/BSK and wondrous granddaughter, Sofia, murmured with delight as they ate this golden oldie at the Freeman/Riva oceanfront home on Prince Edward Island. A sumptuous supper.

BSK sourced some green tomatoes—BSK used them to make (in HG’s opinion) the best soup ever. HG did not watch the cooking but presumes the tomatoes were cooked with chopped onions, garlic, herbs and spices—possibly a dash of cumin and hot sauce. BSK pureed the melange  with an immersion blender and served it with a bowl of sour cream. The soup had multiple layers of flavor–acid from the tomatoes, smooth and lush from the other ingredients—there’s even a faint whisper of citrus. A spoonful of sour cream turned the soup into an unusual treat. Fortunately, BSK made a big pot of the soup. HG, BSK and glorious granddaughter, Sofia (she will be returning home to Padua, Italy, soon and will be missed) are enjoying autumn life at the family oceanfront home on Prince Edward Island. The weather has become chilly (not frigid) so warm blankets and a steaming bowl of green tomato soup are welcome.

If you are very lucky you will have a daughter, granddaughter or friend like HG/BSKs extraordinary granddaughter and pal—the glorious Sofia R. Last night there was an example of Sofia R.’s thoughtfulness and generosity. Before sitting down to dinner, Sofia brought HG the ultimate culinary first course—nine perfectly shucked South Lake oysters boxed on ice (from Julio’s Fish Market at St. Peter’s landing). Big time treat. The oysters were firm, lush and had the right amount of brine, Accompanied by a glass of chilled white wine, HG was in culinary heaven–thanks to Sofia. HG will miss the glorious woman when she returns to her  home (and PHD studies) in Padua, Italy. HG is tearful.

Daughter Lesley R. and her husband, Massimo R., have left Prince Edward Island for their Riverside, RI, home. So, now there are three persons—HG/BSK and a magnificent granddaughter, Sofia R., at the family oceanfront home (panoramic sea views and dramatic sunsets). It has been a joy living with Sofia–she’s  a delightful visual—a beauty. But, that’s not all. Full of energy, she’s a sterling aide in the kitchen—cooking and cleaning up. She is indispensable to HG–helping HG to  be seated, arranging and charging HG’s computer, managing his food and drink, etc. She does it all with good humor and startling efficiency. (Makes life easier for BSK). When not on PEI or Rhode Island,  Sofia lives and works in Padua, Italy ,where she is pursuing her PHD. Yes, she’s an academic star—a true intellectual.  She qualified to officially conduct the Arânna R. and Adam L. wedding. In addition, she helped make all the arrangements which made the wedding day joyous and memorable. Lucky HG/BSK to have  Sofia as a granddaughter, companion and loving (and much loved) friend.

After some chilly weather, Prince Edward Island warmed up comfortably—and there’s abundant sunshine. HG is cozy in the Freeman/Riva oceanfront family home on the north shore. Son Jeremy (aided by Profesore Massimo R.) cleaned the panoramic expanse of windows so the sea views are exhilarating. BSK and the Rhode Island and Tokyo clans are enjoying the HG/BSK private beach. Supper two nights ago was based on quahogs (cherrystones) harvested by Freemans and Rivas from a south shore bay. Linguine with white clam sauce was a yummy dinner (using super fresh clams plucked from  salt water homes  made  a positive difference). Last night, Gifted daughter Lesley R. took over the kitchen.  A  supper feature was a big platter of tiny boiled potatoes smothered in olive oil and a mountain of dill and other herbs. Yes, PEI potatoes are unique– have a tingling mineral taste because they are cultivated in sea salt enriched red earth. (That’s HG’s presumption).  The meal continued with a sheet pan of haddock filets and ripe cherry tomatoes. Finale was a green salad and a selectôn of cheeses. A joyous supper.