HUNGRY GERALD

Noel and Yossi M. BSK’s sister and  brother-in-law, left their Ocean Mist Farm near Panmure Island and joined HG/BSK., Lesley and Massimo R., for a festive supper at the family oceanfront home (panoramic sea views and dramatic sunsets)` on the north shore of Prince Edward Island. BSK and Lesley collaborated to make a sumptuous ragout of haddock,onions, cauliflower, garlic,and zucchini in a rich coconut milk sauce (after initial reluctance, BSK has become fond of coconut milk as a culinary ingredient). This was preceded by Lesley’s appetizer of tiny Newfoundland shrimp and followed by an abundant lettuce salad with greens from Yossi’s kitchen garden. Climax was a fabulous dessert–butter tarts topped with a scoop of Chapman’s vanilla ice cream Heaven.  (the haddock dish was so good that Lesley added silken tofu ,fish broth and other things to it and made HG a tasty lunch).

The Freeman/Riva family were visited yesterday at their oceanfront home on Prince Edward Island by BSK’s cousin, Amy, her husband, Chris, and their adorable two daughters. All expressed astonishment at the sweeping, panoramic sea views. “Sorry you can’t see the blazing sunsets over the waters,” said BSK. Amy is a very talented interior designer with her work featured in many Canadian magazines. HG/BSK haven’t seen her  in many  years—still beautiful, untarnished by time. Chris is a geologist and it was a pleasure spending time with this remarkable person. The families lunched outdoors—BSK’s herbaceous Newfoundland shrimp salad and a huge bowl of pasta (farfalle) vegetable salad. Yummy.. For supper, BSK topped the farfalle with strips of   seared tuna. Super–yum–a rooney!!                                                                                               . 

HG/BSK rarely eat in Italian restaurants. Gifted, bi-lingual daughter Lesley R. (years of living, cooking, restaurant dining in Italy) is a fabulous Italian chef (and BSK is no slouch). Lesley’s husband, Massimo R., is an informed critic and a brilliant student of Italian wines. So, the best Italian meals are at the homes of HG/BSK  and Lesley and Massimo R. However, HG  retains a fondness for some New York and New Jersey Italian spots. The ultimate is the Belmont Tavern in Belleville, NJ—Stretch’s chicken, cavatelli and cheese, scungilli. Patsy’s in the west  50’s of Manhattan is upscale– quality dishes and a past Sinatra hangout. Patsy’s in East Harlem (lauded by Woody Allen)  has the best pizza. Dominick’s in the Belmont neighborhood of The Bronx is old time, old fashioned, plain spoken. It has the best spaghetti with garlic, oil and parsley plus down home tripe.(Two HG faves)  Big portions. Modest prices. You won’t go away hungry.                                                                                                                                      .

Prince Edward Island mussels are the world’s best. They are identified as such on the menus of good Canadian and American seafood restaurants. Fortunately, they are harvested in St. Peter’s Bay a few miles from the Freeman/Riva oceanfront home (panoramic sea views and blazing sunsets). Profesore Massimo R. bought pounds of mussels at the mussel factory in the town of Morell. BSK and Lesley R. made a delicious pot of steamed mussels, potatoes, onions and parsley. The mussels were big and juicy. We have been warned that the  mussels diminish in size during the warm summer months so we may have to rely on frozen plump mussels  in the near future. Vinho Verde wine was a refreshing companion. HG climaxed the meal with a dessert of French chestnut puree and whipped cream (from a spray receptacle). The next night, HG/BSK’s gifted daughter, Lesley R., was the chef and she created a delicious, innovative meal. The mussels were steamed in a white wine and chopped tomato broth. This was intensified by the addition of a lush garlicky aioli. To accompany the bivalves, Lesley roasted strips of  russet potatoes and sweet potatoes on a sheet pan. Dipped in the mussels broth they were a taste tingling sensation. (HG has become a sweet potato addict). Vinho Verde preceded red Pinot noir. Good eating on this breezy Prince Edward Island day.                   

Oh, what a pleasure to be hanging out and dining with HG/BSK’s’ gifted daughter, Lesley R., and her distinguished husband, Massimo R., at the family oceanfront home on Prince Edward Island (panoramic sea views and dramatic sunsets). PEI is a serene and colorful democracy inhabited by courteous, helpful people who  welcome diversity and cultural differences (immigrants from Africa,Japan, China, the Middle East, Europe–standouts are Shakers and Japanese monks). And, the Island seafood is great and well priced. (a heaven for oyster and mussel fans–and these are only two of the numerous fish, lobster, shrimp, clam treats that  await diners. Last night’s supper (sourced from Julio’s Fish Market in nearby St. Peter’s Landing) was a sparkling sea extravaganza. It started with juicy, tender shrimp poached in herbaceous lobster broth by Julio. Lesley gave them a stir fry enhanced by garlic and herbs (plus a dash of tabasco), Sublime with chilled white wine and focaccia to soak up the sauce. Next course was steamed soft shell clams. They are not attractive (rubbery black tails) but they are among the sea’s tastiest morsels. BSK rinsed them to wash away any sand or grit and then steamed them (BSK perfect timing). Each diner got two small bowls –one of tangy broth–the other of melted butter mixed with lemon juice and tabasco The procedure: Dip a clam in broth and then in butter.. Eat happily and drink the broth (now butter enriched) when finished with the succulent clams.The result: .A climax to a five star PEI seafood supper.

Pigeon is a very tasty dish in Paris. HG first had it at Au Bon Accueil restaurant near the Eiffel Tower. It was cooked medium rare and nestled in a lush sauce. Delicious—a    combination of duck and chicken. Perfect with a glass of Cahors red wine. (HG used chunks of a baguette to soak up the excess sauce). Ah, Paree!! HG recalls there was a New York restaurant (forgot the name–it was 50 years ago). that specialized in  pigeons and HG dined there often.. Not as good as Paris—but very tasty–and, a grace note, the restaurant had a splendid cheese platter and a superlative chocolate mousse. This encouraged HG to get dipsy on lots of wine. Don’t know if the pigeons darkening New York skies are edible. However, edible pigeons are raised domestically and the bird survives on the menus of classy restaurants.                                       –

Gifted daughter, Lesley R., and her husband., renowned Professor and author, Massimo R.,have left steamy Rhode Island and have arrived at the breezy family oceanfront home on democratic, diverse, gentle Prince Edward Island. HG/BSK and doggies, Pip and Toby, are overjoyed. Lesley is a cooking queen and Massimo is super helpful (world champion at dishwasher administration). The Welcome dinner was fabulous. BSK seared slices of tuna (harvested yesterday from local seas). These topped rice noodles adorned with bits of snow pea pods and other fresh, raw vegetables –local radishes were very tasty. All was moistened with a creative BSK vinaigrette Drank much wine. Watched a glorious sunset. Toasted the pleasure of family togetherness–and, of course. the excellence of the fish cuisine. 

The Korean company, Nongshim, makes the best noodle packs. Shin Ramyun, a spicy noodle soup, is an HG favorite (especially when mixed with the robust spice pack). Of course, HG prefers fresh Japanese ramen enriched with tofu, sliced pork and scallions. But, this takes some time to prepare – so when in a hurry, HG receives comfort from a steaming bowl of Shin Ramyun. This has super picante tang so HG has much ice water on hand. There’s a variation. HG skips the spice pack and mixes the drained noodles with oyster sauce, hoisin and butter. This is a tasty Japanese dish with a bow to Italian cuisine. HG likes it for lunch with a glass of water colored with a dash of red wine. Full glass of wine at lunch leads to premature slumber.

Erik and Lisa Martonovich are the impresarios; and stars of “Gladius,” a wonderful horse show featuring acobatics and thundering chariot like maneuvers on huge horses. Erik and Lisa are towers of muscles and strength —that musculature  is necessary when you have to control massive and powerful animals. “Gladius” is based in Las Vegas and performs in arenas throughout the United States and Canada. Erik is the son and Lisa is the daughter-in-law  of BSK’s sister and brother-in-law Noel and Yossi Martonovich  They live at their verdant Ocean Mist Farm on the Eastern shore of Prince Edward Island. Each summer, Eric and Lisa visit Ocean Mist Farm foa joyous two weeks of sea and equestrian fun –plus outstanding eating.  HG/BSK’s north shore oceanfront home is the site of another seafood extravaganza, The Ocean Mist feast featured an abundance of lobster (harvested in local waters). BSK’s feast was ragout of rice, sea scallops, clams (quahogs) and mussels, The tasty green sauce was composed of white wine, olive oil, and many herbs from BSK’s garden. Beer. Wine. Fabulous Eating.

While coming home to HG/BSK’s north shore Prince Edward Island home brought sea views, sunsets, doggies and BSK’s loving care, HG wishes to thank Montague Hospital. Tests showed no fractures( or other skull problems.) Still moderately bruised but reasonably attractive (at 95 this is a relative thing). Montague Hospital is pure PEI. Gentle, smiling, efficient medical staff that delivered periodic meds and procedures, dressed and undressed HG, and took care of intimate necessities. And, they seemed happy doing these tasks (some quite unpalatable).  Two of the outstanding  staffers were a woman, Angel (aptly named) and a male swallowing specialist with exuberant and very decorative moustaches. The world needs more folks like them.