HUNGRY GERALD

HG/BSK’s beautiful, brilliant, pregnant granddaughter, Arianna, is in Rhody for a week-long visit (Ari’s husband is in their Colorado home—guarding Mintern, The Wonder Cat).  Ari has a new hairstyle (bangs) and she looks spectacularly beautiful. It is glorious to have a happy and articulate woman with us. Female baby is due in June so there was a discussion of prospective names. None selected (we have time). Ari is staying with granddaughter Sofia in the Riverside, RI, family home. The women had supper in HG/BSK’s Central Falls, RI, loft. BSK made one of BSK’s specialties—salmon and tomato curry in a coconut milk broth. Served on a bed of basmati rice, it was super delicious. Condiments were chutney and chipotle aioli. Much cold white wine was drunk. Memorable meal. (HG was very lucky to dine with three of the world’s best women).

BSK’s fabulous ratatouille (better than any version in Paris) mixed with quinoa (HG’s favorite grain) . Crisp sauteed crab cakes from Fearless Fish, the splendid seafood shop in Providence. This was a happy marriage orchestrated by BSK in HG/BSK’s Central Falls, RI., loft. Two good things merged for a joyous supper—chipotle aioli gave the crab cakes a bit of welcome heat.

More than a half century ago HG was in New Orleans meeting with a PR client, a company that sold New Orleans food specialties by national mail order. As usual, we met over a four hour lunch where we consumed loads of fried oysters, blackened redfish and many N’Awlins good things. It was at one of those lunches that HG first tasted shrimp and grits—creamy grits covered in shrimp cooked in a sofrito of olive oil, garlic, tomatoes,onions, Cajun spices and tomatoes. Love at first bite. BSK became a shrimp and grits expert to appease HG’s addiction to this dish (cheaper than cocaine). Last night, HG/BSK’s Central Falls, RI, loft became a N’Awlins neighborhood as HG ate (with sublime pleasure) BSK’s version of this dish. Better than any restaurant. BSK is magic in the kitchen.

This is one of HG’s favorite pasta dishes–linguine in white clam sauce–and, happily, BSK cooks it to briny perfection. Last night,BSK made a flavorful sauce of fish broth, olive oil,chopped littleneck clams (from Tony’s Seafood in Seekonk, MA.); garlic and parsley. Stupendous. BSK served it over Garafolo linguine and it was good as the vongole versions BSK cooked many decades ago with clams from Great South Bay. This Long Island bay was unpolluted when HG/BSK had a dune house on Fire Island, a quick walk to the bay whose bottom was filled with clams–cherrystones and littlenecks. HG/BSK harvested hundreds–and in addition to the wondrous pasta dish, BSK made clams casino, clams oreganata and clam chowder. HG liked the clams raw and on the half shell with a dot of Tabasco. Ice cold beer accompanied.

HG’S daughter/BSK’S stepdaughter Victoria Freeman has left Rhody after a brief fun two day visit. Farewell dinner at HG/BSK’s Central Falls loft was epic—Fearless Fish mackerel salad and bluefish pate were scooped up with crisp endive. BSK’s warming “Green Soup” was a treat. This was followed by a ripe and buttery blue cheese flanked by quince preserves. Much wine and sourdough bread. Sad to see Vicki leave but she got a tasty send off.

Joy and pleasant surprise. HG’s daughter, Victoria Freeman is visiting Rhody—staying at the Riverside home of  Lesley and Massimo R. (presently in Italy—their brilliant daughter Sofia is house and dog sitting–Vicki is using the comfy downstairs bedroom/office/TV space.) Vicki is looking trim, chic and young. Pleasure to be with her. Sofia made an innovative pasta e fagioli (Pastavazoole!!) and the group drank lovely Tavel, HG’s favorite rose’–vanilla ice cream for dessert. Jolly reunion.

BSK usually makes a hearty salmon supper every ten days.  Sweet potatoes are cooked in the oven until soft and fragrant (this can take 30 to 40 minutes). Salmon is cooked in a sheet pan to a medium rare texture and is plated with baby spinach and a green sauce (a creative BSK invention). HG fills his potato with chunks of butter (BSK is content with salt and pepper). This is a filling and tasty meal at HG/BSK’s Central Falls, RI, loft. Tonight, salmon got a very different treatment. BSK made a salmon and tomato curry in coconut milk and served with a bowl of basmati rice. HG (as usual) gave his steaming portion a sqëeze of hot sauce. Fragrant, exotic, savory supper. Curry is a winner (thanks, BSK).

BSK went to Tony’s Seafood in Seekonk, MA. and bought much fish, bivalves and pates. (Seekonk is just over the border with Rhody and a short drive from HG/BSK’s Central Falls, RI, loft). Tony’s is a treasure—very fresh seafood at modest prices. The other top local seafood merchant is Fearless Fish. Splendid quality but prices are double those at Tony’s. Tonight, BSK made a chowder of fish broth, hake, potatoes, onions, garlic and herbs. It was served with a condiment reminiscent of Paris–a mix of ketchup, mayonnaise, Frank’s Hot Sauce and lemon juice. The dish was accompanied by focaccia and glasses of pinot noir. Another winner supper from BSK.

HG’s beloved, brilliant son in law, Brown tenured Professor Massimo R., is fond of leftovers.  He often has supper leftovers for lunch and afternoon snacks. For years, HG has sneered at this culinary choice. HG’s opinion: Leftovers should be, well, left over.  However, HG’s tastes have changed and HG is now a dedicated leftover fan. Today, for example, HG lunched on BSK’s leftover of ground turkey/zucchini burgers. Nestled on a bed of quinoa (HG’s favorite grain) and sprinkled with fiery chipotle aioli, this was a welcome meal at HG/BSK’s Central Falls, RI, loft.

Beef hamburgers (and cheeseburgers) are an American obsession. Billions are consumed at chains like McDonald’s, Burger King, Wendy’s,  Sonic, etc.,etc. Versions are served at diners and restaurants (modest and classy). They even appear on Paris and London menus. HG/BSK do not indulge. However, BSK makes her own versions in the form of Middle Eastern kefte, Chinese Lion’s Head and Italian meatballs. Lasst night, BSK served some creative burgers (a BSK invention) at HG/BSK’s Central Falls, RI, loft. BSK mixed a number of ingredients—ground turkey, shredded zucchini, eggs, parsley , onions and garlic; sumac and nutmeg; green chile salt (molto piccante!!). BSK formed the mix into traditional burger shapes and fried them in olive oil–crisp exterior and juicy interior. They were served with chipotle aioli. Very yummy.