HUNGRY GERALD

Jambon Persille is HG’s favorite appetizer (Or light lunch). It is composed of chunks of country ham and fresh parsley in jellied consomme. The gelatin becomes firm when refrigerated`and the jambon persille is served in thick slices. Accompanied by some strong mustard, a few cornichons and a glass of slightly chilled Beaujolais, it is one of the glories of French cuisine (It originated in the Burgundy area). HG first tasted it in the Epicerie (The food market in the Bon Marche department store, a stylish venue on the Left Bank of Paris). At a counter, the clerk sliced samplers to HG and some elegant women. Yum. HG became an instant jambon persille’ addict. The dsh is omnipresent in prepared food shops in Paris. Alas, it cannot be found in “gourmet” stores in the USA (Even absent in New York). Why? A food mystery.

The Tokyo Freeman family (SJ, wife Maiko Sakamoto, daughter Teru, son Haru) are at HG/BSK’s Prince Edward Island oceanfront home for most of August.  SJ and Maiko own and run the busy Freeman Shokudo, a “Brooklyn Barbecue ” izakaya featuring world’s best pastrami (better than NYC’s Katz’s or LA’s Langer’s, say knowing Tokyo diners).  Many other good things on the menu including SJ’s wondrous gumbo. Maiko celebrated Lesley R.’s birthday with a heavenly soba and tempura feast. So, last night it was SJ’s turn to tantalize palates. Fish tacos were featured (They were state of the art–best ever). SJ gently fried Hake and put filet pieces on warmed corn tortillas. There were condiments galore. Parsley green sauce. Fiery pico de gallo, Spirals of cabbage and scallions. Thin slices of radish, grilled baby onions.  Soy sauce. Kewpie mayonnaise. PEI hot sauce. Everyone at the table created their own tacos—crunchy, saucy, fiery, creamy–that suited their tastes.  Sighs of joy. Tokyo cooking rocks.                           

This was no ordinary birthday meal at HG/BSK’s Prince Edward Island oceanfront home. Gifted and beloved HG/BSK daughter, Lesley R., was honored with a Japanese food extravaganza cooked by daughter-in-law Maiko Freeman (Super chef Maiko is in PEI with husband SJ and children Haru and Teru.  A jolly August). Everyone at the table recieved a bowl of soba noodles in a savory broth. Spiced green beans and finely cut spirals of scallions were on the table plus wasabi, soy sauce, etc. Maiko was busy at the range making tempura in a pan of sizzling canola oil. She didn’t sit down_— serving us delicious morsels as soon as they were done—zucchini, fish, shrimps,etc. This is the way tempura is served in top flight Tokyo restaurants_—out of the pan when done–served to the diner morsel by morsel. Maiko was urged to sit down and eat but she insisted that she was taking bites while making tempura miracles. Haru is HG’s wonderful grandson. Knowing HG’s love of fresh tuna sashimi, Haru bought some, made a sauce, cut the tuna into bites and shared them with HG. Excellent tuna and excellent grandson. Maiko brought HG three –moderate sized–bottles of good sake. HG drank a bottle with dinner. HG was also gifted with unusual cigar shaped cookies (Very nice with desserts and after dinner drinks). Everyone toasted Lesley and she was showered with thoughtful gifts. A night to remember.

Last night, HG/BSK, the Riva family and the Freeman family (SJ, Maiko,, Haru and Teru are in Prince Edward Island after a very long and tiring trip from their Tokyo home), feasted on a favorite French bistro dish–“Moules et Frites”. The mussels were big and  juicy (Best HG ever had). The French fries were state of the art. BSK made them in the oven on a sheet pan. Greaseless and crisp. Bummer: HG daughter, Vicki Freeman, the famed New York restaurateur, was expected to arrive (with stepson, Marlon). She got Covid but promises to be in PEI when healthy. Family, dinners have been focused on the bounty of PEI’s seas and shores. BSK, Sofia R. and other folks went clamming on the Island’s south shore and talented toes harvested many dozens of succulent little clams plus a few larger ones for “Clams Casino”,a tasty appetizer. The little clams (Plus olive oil, clam juice, garlic,parsley) topped a big saucepan of “Linguine con Vongole”. The fabulous clam sauce brought back happy memories of Fire Island, Venice and New Jersey home style Italian restaurants. On another night, Lesley R. made fish cakes with fresh haddock, Ocean Mist Farm potatoes and beaten egg as a binder (And, of course, there was parsley and other herbs in the mix). Sensational and enhanced by rouille and lemon juice. Julio, the local fish merchant, has been getting tuna. Hours from the sea, BSK sears big slices (Slightly crisp on the exterior and rare in the interior). Wasabi, soy sauce, and lemons. Bowls of rice.BSK cuts the tuna into batons. As good–or better–than New York sushi bars.There have been meals of haddock, hake and cod—all cooked creatively and accompanied by super fresh vegetables. Yellow beans are now in season and they are an HG favorite when gilded with butter and sea salt.  Thirsts have been appeased. White and Red wine. Gahan’s Island Red Ale. After dinner: Jagermeister. Top flight Japanese Single Malt Whisky. Jealous? You should be. Nobody eats better than HG/BSK’s family.

The Freeman family from Japan has arrived in Prince Edward Island–weary after a lengthy flight from Japan and a tedious layover in Toronto. The arrival at HG/BSK’s oceanfront home was 2AM.  Lesley, Massimo, Sofia R. were awake to greet them (Plus HG/BSK). SJ and wife, Maiko, looked great and  seemed to retain much energy (The duo own and run Freeman Shokudo, a Tokyo izakaya). Teru has become a graceful young woman, beautiful as ever. Haru is a bit of a shocker.  A kid no more. He’s now a tall man (If not six feet, he’s close). A handsome, amiable fellow. As expected, Pip, the intelligent female dog, and Toby, The Wonder Dog, greeted  the arrivals with an excited crescendo of woof-woof-woof-woof. Overjoyed–an understatement of HG/BSK’s feelings. Jolly times are anticipated.

Last night, BSK created a lush “Pasta con le Sarde” (Sardine pasta). It brought back the exhilarating experiences HG/BSK had in the breathtaking Sicilian town of Taormina. Fabulous sea views. Fabulous food. (Check HG archive Feb 10, 2021 for a sardine pasta recipe and Taormina appreciation). This has been a week of BSK seafood delights. Some of the dishes: Super fresh, just harvested , steamed soft shell clams and mussels in a savory broth; Pan fried cod with vegetables and Legal Sea Foods Chipotle Tartar sauce; Sheet pan hake smothered in chopped vegetables and flanked by tiny Prince Edward Island potatoes; Oven broiled salmon in sorrel sauce with a buttery sweet potato; fried haddock with hash browns. HG enjoys being a pescatarian.

When HG/BSK lived in Montclair, NJ. many decades ago, HG’s breakfast was numerous cups of black coffee, Marlboro cigarettes. HG read the New York Times (pre computer days). HG commuted to HG’s New York office by express bus–destination Port Authority Bus Terminal. Upon arrival, HG consumed a juicy hot dog with sauerkraut at the Terminal’s lunch counter. (Bus ride sharpened appetite). When the office moved to New Jersey, HG stopped at the Garden State convenience store for a carton of their excellent cinnamon donuts–consumed at the office with more black coffee (And, more Marlboros, of course). Coffee-and-cigarettes was HG’s breakfast since age 14 (Had a late morning snack of a pizza slice). As you have surmised, this was not a healthy, nutritious start to the day. HG hasn’t smoked in 32 years. Thanks to BSK, HG has become addicted to super yummy, nutritious breakfasts. BSK lays out nine vitamins for HG and HG complements these with six obligatory medications. HG swallows them with a fabulous smoothie created by BSK (Ingredients include pears and strawberries). Pure goodness. Then HG takes over: Slices strawberries and adds them to a bowl with scoops of yogurt and a big splash of pure Canadian maple syrup. Beverages are water and cafe au lait. Reads the Times online. Hey, HG is 93 and wants more years–and the greedy guy wants more super breakfasts.

First group of family members (more will be on the way) have arrived on Prince Edward Island. Gifted daughter Lesley R.; her husband, brilliant Profesore Massimo; granddaughter Sofia, big time scholar and a startling beauty. Also arriving was Pip, the sweet,  intelligent female dog. Much glee from Toby, The Wonder Dog, upon seeing his favorite doggie companion. HG/BSK are–and this an understatement—very, very happy. The R. group arrived at dinner time and devoured BSK’s version of Spanish Paella (See a previous post for the recipe).  The next night there was a big pot of mussels in the broth. Thoughtful Lesley cooked spaghettini for HG. Heavenly mixed with the mussels and broth (With a generous shot of hot sauce). HG drank a pleasant Rose’ to accompany. Next course was cheese—aged Parmigiano and Gorgonzola Dolce. Fig jam and many glasses of red Pinot Noir. For HG, a nightcap of Jack Daniel’s with a bit of Angostura Bitters. Much joy. Viva famiglia!!

Relying on BSK’s Indian recipe list, BSK cooked a lush and sumptuous cauliflower curry last night. It was served over rice with a side dish of cooling raita. HG added heated baingan bharta (Indian mashed eggplant.)  Picante!! Much spicier than previously cooked baingan bharta. Sensational dinner. It led to vegetarian contemplation by HG. Indian vegetable cooking could make HG a vegetarian. HG recalls, with pleasure, being presented at a Vancouver, BC, restaurant with a large metal dish topped with small metal bowls containing food. There was okra, dal, eggplant, peppers and onions–and more. The accompaniment was dosas (with a broth to dip them in) and chutneys. The drink was chai. Wonderful eating. If confined to Indian veggie cuisine, HG could become a vegetarian. HG’s health (and the longevity of animals, fowl and fish) would be altered for the better. More dal, please!!

Some years ago, HG/BSK visited Madrid and exulted in the fabulous art museums (Goya, Velasquez, El Greco and all of the other Spanish greats plus Picasso’s Guernica); Scenic parks; Regal architecture and, of course, the food. Wondrous hams. Quick sauteed pimientons el padron (Sometimes you swallow a super hot pepper. Picante, indeed!!). Shrimp in garlic sauce. Fried fish with salsa verde. Tender octopus cooked in many ways, all tasty. And, the best dish of all–Paella, the great combination of rice, seafood, chicken, sausage, and vegetables  BSK has followed Spanish recipes for the dish and it has been okay, but not great. Tonight, however, BSK relied on a Jacques Pepin recipe (with some creative  BSK tweaks) and the BSK paella was the best HG ever tasted (Even better than Madrid). BSK Paella had lots of tasty ingredients—chicken, chorizo sausage, sea scallops, shrimp, vegetables nestled in tender rice enriched with a variety of spices. HG thought there would be leftover Paella for dinner next night. Nope. HG/BSK had many portions and only a wee scoop was left for BSK’s lunch. BSK will make the dish again and will add calamari. Oh, my!!