HUNGRY GERALD

Shawarma is a wonderful way to prepare chicken, lamb or beef. Though Shawarma is of middle eastern origin, it is now sold in restaurants and street vendors throughout Europe, Japan and the United States; in Mexico, Shawarma —introduced by Lebanese immigrants — evolved into the beloved “Al Pastor” taco. Traditionally, Shawarma is a vertically stacked, rotating “cone” of seasoned lamb, beef or chicken that is shaved to serve as it cooks against open flame or electric heat. Last night, BSK adapted Shawarma for the home kitchen – roasting deeply seasoned chicken in a sheet pan; and served it with leftover Fregola (Waste Not-Want Not.). A sensational supper. Here’s how BSK did it:  Slices of skinless/boneless chicken thigh went into a mix of olive oil, coriander, cumin, turmeric, Hungarian paprika and Spanish pimenton, salt, Aleppo pepper. When fully covered with the mix, chicken went on the sheet pan with wedges of red onion and roasted. When served,it was topped with a Greek yogurt sauce–the yogurt was flavored with olive oil and grated garlic (using a garlic press).  To add color, the dish was sprinkled with chopped parsley. (HG had some Harissa on the side). Hey, life is tasty –BSK does culinary magic every night–at HG/BSK’s Prince Edward Island oceanfront home.

Fregola is a delicious Sardinian pasta made from hard durum wheat–resembles Quinoa when cooked. Among its virtues is its ability to ingest sauces, BSK made a big bowl of it last night flavored with a lusty sofrito (stock, olive oil, onions, garlic, herbs etc.), BSK served it with chicken breast paillards (breasts hammered by BSK into thin slices). The breasts were sauteed with an abundant amount of olive oil, butter and lemon juice–this provided an excellent sauce. So, supper at HG/BSK’s Prince Edward Island oceanfront home was another BSK winner. Simple. Tasty. Healthy. Thanks, BSK.

BSK is Canadian born Anglo Saxon. Not Jewish. Ida Kopkind Freeman, HG’s late, beloved Mother, was a Jewish immigrant to the United States, born and raised in a Belorussian “shtetl”, spoke Yiddish and heavily accented English.  So, besides love for HG, what did these polar opposites have in common? A strong Waste Not–Want Not  philosophy. Never throw out leftovers. Save all foodstuffs. Living through “shetl” hardships, lower east side ramshackle tenements and The Great Depression–HG’s Mother’s food saving habits were understandable. BSK got food saving habits from BSK’s loving paternal grandmother. BSK”s paternal grandmother and grandfather were English immigrants to Canada and had known some impoverished years (grandfather was raised in a Barnardo orphanage–he enjoyed it because he got enough to eat.) BSK, who spent her early years in Canada, was very close to BSK’s grandmother and imprinted in BSK’s memory are grandmother’s food  habits. Last night, BSK made splendid use of leftover quinoa. It was refreshed with some stock, softly fried onions, garlic and peppers –plus flat leaf parsley, All was at hand in the fridge and pantry. This was topped with sauteed sliced sea scallops (bought a day ago). Another glorious BSK supper at HG/BSK’s oceanfront home on green and serene Prince Edward Island.

HG is very fond of Quinoa, a crunchy, tasty grain. HG likes the way it sounds: KeenWah!! It is much healthier than rice and soaks up sauces with finesse. Last night, BSK bought two thick, fresh salmon filets at nearby (St. Peters) JuIio’s Fish Mart. Sadly, Juio’s closes on Sept.15. There will be oyster bargains on that last day so BSK will take advantage. Last night’s supper at HG/BSK’s Prince Edward Island oceanfront home, was –as usual–delicious and comforting. BSK cooked the salmon perfectly—medium rare silkiness. HG finds salmon tasteless if cooked beyond that point. It is always served medium rare in Paris. Some years ago, HG/BSK were in Paris with HG’s beloved sister Beulah Naomi Katz and her husband, Daniel (both deceased and much missed). Dining at Le Vaudeville Brasserie, Beulah ordered salmon in sorrel sauce. After a few swallows, she exclaimed: “This is the best thing I ever ate!!”. She had never eaten properly cooked salmon before. BSK accompanied last night’s PEI salmon with a big mound of quinoa mixed with chopped spinach and garlic. Cooked with stock; enhanced with hot sauce and olive oil; topped with sour cream— the quinoa was a regal dish which alone would be a tasty supper or lunch (with a glass of Pinot Noir). 

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Decades ago, HG/BSK dined at a very good Italian restaurant in the Manhattan theater district–Delsomma. Our companions were the late gifted musician/composer Michael Small and his wife, Lynn (still alive and beautiful and stylish as ever). It was Michael who introduced HG/BSK to the restaurant and the occasion was the premiere of the movie,” Marathon Man” with Dustin Hoffman and Lawrence Olivier–Michael composed the score. (Michael is very much missed by HG/BSK–a warm laughter filled friendship). It was at that dinner HG/BSK first tasted penne with broccoli sauce. It was so good that BSK replicated it for many happy suppers..(HG/BSK first met daughter Lesley’s future husband,Massimo Riva, at Delsomma. Penne with broccoli sauce was ordered. Massimo, an Italian gourmand, approved. HG/BSK knew then that daughter Lesley had met her true soul mate. HG/BSK were right–proved by L. & M. ‘s long happy marriage which has produced two glorious women (both in their twenties)–Arianna and Sofia. And, what did HG/BSK have for dinner last night?—Tortellini (instead of penne) with broccoli sauce. BSK scores again. BSK’s sauce even tops Delsomma’s.

 Excellent suppers continue at HG/BSK’s Prince Edward Island oceanfront home. Last night it was HG’s favorite—corn chowder a la BSK. No milk or cream as is traditional. Instead, a zesty stock filled with seasonal sweet corn kernels, tender shrimp, garlic chopped potatoes and flat leaf parsley. BSK produced another culinary gem and HG had two hearty helpings (there was enough left over, happily) for lunch today.  While waiting for a new computer and the ability to continue hungrygerald.com–HG did not starve.  BSK made glorious fish dinners–salmon roasted medium rare accompanied by a butter stuffed sweet potato, a marriage that is one of HG faves, Other sparkling fresh fish from nearby Julio’s Fish Mart were steamed, poached or fried. BSK also bought sea scallops and sliced them for Korean Pancakes. Heavenly.

Worried fans of HG: HG is alive and will soon be posting daily about HG/BSK’s culinary experiences. HG’s computer died and now HG has a new one. Hooray. BSK’s sister, Noel M and her husband, Yossi M., dined at HG/BSK’s Prince Edward Island oceanfront home last night. BSK made a wonderful coconut milk, rice, scallop, and mussel stew –with a modest dollop of Harissa it was stupendous. Noel brought a fruit compote. Bowls were topped with French Vanilla ice cream. A delightful climax. HG has been urging BSK to collaborate with HG in making a dried fruit compote. The pantry has all the ingredients—figs, dates, raisins, cherries, prunes, apricots. Maybe Noel’s tasty version will spur BSK to action (BSK can’ be out-compoted by a kid sister).
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Surgery, despite surgical skills and anaesthetics, is unpleasant. HG’s history began with circumcision at a ceremonial “Bris”. This marked HG’s covenant with the Jewish God. Infant HG cried and screamed, according to witnesses, at this intimate intrusion. More than 35 years later, had an emergency hernia operation after falling in a Fire Island volleyball game. Minutes before stranguation HG was rushed, via helicopter, to the nearby Patchogue, Long Island, hospital. Surgery was swift and successful. HG had an amusing and charming roommate who shared forbidden cognac with HG. When he left, HG looked out the window and saw he was handcuffed with two police cars awaiting. Later I learned he was an eminent Cosa Nostra boss. Next surgery was in New Jersey after a right leg spiral fracture–the result of a skiing accident in Sugarbush, Vermont. HG was on crutches for some weeks—became expert and could move up and down stairs with alacrity. Metal plate in leg confuses airline security people.  Big time surgery was in 1992. HG was diagnosed with throat cancer (started at the base of HG’s tongue). Looked like the Malach Hamoves (Angel of Death)—aided by decades of two pack a day cigarette smoking–had finally caught up with HG. Fortunately, a miraculous surgeon, Dr. Victor Schramm, was available–usually booked by patients from all over the world.  The successful 12-hour surgery was followed by radiation and a long, uncomfortable recuperation. Yes, HG’s swallowing has been handicapped and shoulder blades have been compromised. But, HG is alive, happy, 94 years old and hasn’t smoked a cigarette or cigar since 1992. But, HG had an unpleasant surprise at the Prince Edward Island family oceanfront home. In August 2023 HG slipped in the bathroom and broke his hip. This often results in death for old folks but after two surgeries, much therapy and discomfort ,HG can walk again (aided by a walker or cane). Yes, HG is alive–and wants to keep it that way (at least for a little while).

BSK planned the traditional shrimp and grits for supper. However, when HG looked in the pantry–no grits. HG/BSK had a dinner guest but BSK was not flustered—BSK simply substituted Red Mill corn meal for the grits and this polenta grain was a worthy companion for the spicy shrimp. Our guest was the ever beautiful Leslie French, our friend and neighbor. The foursome had robust helpings of the excellent dish (Leslie took some home for a meal the next day). Leslie and HG had ice cream for dessert with cigar shaped Tokyo cookies (thoughtful gift to HG from daughter in law, Maiko Sakamoto). Much sauvignon blanc was drunk. Another happy tine at the HG/BSK/RIVA oceanfront family home on serene, green and gentle Prince Edward Island.

“Improv” is short for “improvisation,” of course. In theatrical terms, it means performing without a script (often acting out a suggestion from the audience), relying upon creativity and actor skills. BSK was an “improv” star during BSK’s theatrical career. And, her culinary “improvs”are just as impressive.  Last night, BSK examined items in the fridge and pantry—and improvised an outstanding, lush supper  (one of the best ever). The main dish consisted of ground chicken cooked on the oven range. This was added to a pot of boiling stock with okra (HG’s favorite veggie), couscous, cherry tomatoes, parsley plus herbs and spices. Heat was turned down to simmer for all the flavors to integrate. Each serving got a dollop of Harissa, the Moroccan hot sauce.  Mind blowing, fabulous eating. HG beseeched BSK to add this to the BSK chicken repertoire and make it often (with more okra, if possible).  Yes,it was another joyous night at the HG/BSK/RIVA  family home on serene and green Prince Edward Island.