HUNGRY GERALD

BSK was off to an evening concert with brilliant, beautiful granddaughter Sofia R.  That meant HG was alone for supper at HG/BSK’s Central Falls, RI, loft. HG managed a splendid meal. First course was Manischewitz gefilte fish with fiery horseradish. This was followed by pumpkin curry soup (think it was from Whole Foods). HG thought it would be a mild soup. Instead, the curry made the soup fiery–molto piccante!! HG drank a very pleasant rose’ with the meal. Dessert was vanilla ice cream topped with maple syrup and roasted pecans. Fabulous meal (even though BSK was missed).

Check huungrygerald.com archive (YOTAM EXTRAVAGANZA Feb. 17, 2025) for the recipe for BSK’s spectacular lamb casserole. HG/BSK’s beautiful and brilliant granddaughter, Sofia R., is in Rhode Island. She’s living in the Riverside family home and taking care of the dogs, Toby and Pipi. Happily, she’s eating with HG/BSK at HG/BSK’s Central Falls loft. Sofia requested BSK’s lamb casserole for supper and BSK obliged last night. Fabulous!! The dishes were topped with spice enhanced yogurt and splashes of hot sauce. Companions were focaccia and much red wine. Another joyous supper at HG/BSK’s Central Falls, RI, loft.

Gefilte Fish is one of HG’s favorite lunch dishes. The oval fish balls (sort of Jewish quenelles) swimming in fish broth (sometimes the broth is jellied) are topped with fiery horseradish and the broth is soaked up with challah (if HG can find it) or focaccia. Light but satisfying eating. There are many jarred brands available online—Yehuda, Mrs. Adler, Kedem and Rokeach, etc. Manischewitz is the best seller and HG’s favorite. Greatest gefilte fish were made by HG’s late mother, Ida Kopkind Freeman, but when she was too busy she opened a jar of Manischewitz. And, that’s what HG did today for happy eating in HG/BSK’s Central Falls, RI, loft.

Bell. & Evans Drumsticks are juicy and full of flavor. BSK often cooks them with a semi-sweet honey glaze. Last night, BSK cooked them on the stove top in a lush Spanish sauce–broth, garlic, onions, garlic, peppers, tomatoes, herbs—and much spicy Spanish paprika—Pimenton. It was a fabulous supper in HG/BSK’s Central Falls, RI, loft.

The area around Providence, Rhode Island and various cities in nearby Massachusetts have large Portuguese/American populations. Catering to them (and knowledgeable foodies) is Portugalia in Fall River, MA. This is  a vast Portuguese version of New York’s Zabar’s. It stocks everything Portuguese—dried cod, cooking utensils, prepared dishes, cheese, oils, wine, charcuterie, tinned fish (exceptional sardines and anchovies)—-and more, much more. Truly encyclopedic. HG/BSK visited the market today and picked up the ingredients for a lush Portugalia supper. Main dish was linguine with fennel (from the fridge) and Portugalia sardines, anchovies and capers. The sauce was cooked in Portugalia olive oil and HG/BSK drank a lovely Potugalia Portuguese red wine. Had excellent coffee at a counter and brought back pungent cheese and spicy sausage to HG’s  Central Falls,RI ,loft. Happy eating.

A favorite Korean dish is Buldak. It’s an omnipresent street food in  Seoul. BSK makes it with a flourish and HG/BSK enjoyed it for supper last night. Sliced chicken thighs were marinated in a cast iron pan for an hour in a molto picante marinade of gochujang, gochugaru (for good reason, the dish is also known as Fire Chicken); vegetable oil, sesame oil, garlic, ginger,soy sauce, honey, salt and pepper. The pan is covered and the contents are cooked at medium heat until the chicken is done. Cover is removed and the pan is covered in slices of mozzarella cheese before going under the broiler until the cheese melts. BSK serves the Buldak on a bed of udon noodles. Stupendous!!

Icy, snowy winter in Rhode Island. However, HG/BSK are warm and cozy in HG/BSK’s Central Falls loft. And, BSK adds to winter pleasure with tasty suppers. Recent delights were Shakshuka (middle eastern vegetable stew with poached eggs and spiced yogurt) and Mapo Tofu (favorite Chinese dish of ground pork, tofu, noodles, chicken broth and much hot sauce).

When HG was young it was very difficult for Jews to become doctors. American medical schools had quotas and admitted very few Jewish students.  Jews sometimes traveled to Scotland for their medical education and returned to the USA as MDs. That’s what the friend of  HG’s elder brother, Bernard, had in mind. However, Sidney R. did not get a degree in Scotland. Instead he had an all consuming love affair with a Scottish woman. Much to the disappointment of his immigrant Jewish parents (They had worked many long hours to make the money that sent Sidney to Scotland and his medical  education) Sidney came back to the USA without a degree and –horror–with a non-Jewish wife. Years later Bernard visited Sidney in his Washington Heights apartment. Sidney had no regrets.  It was obvious that Sidney and his wife had a joyous life and were still passionately in love. Yes, love conquers all.

Ratatouille is one of the best and healthiest vegetable dishes. It’s a stew that is tasty hot, cold or room temperature. HG has had the pleasure of eating it in New York, Boston, Paris and London. BSK’s version is the best. BSK roasts slices of eggplant and zucchini and adds them to tomatoes and peppers. All go into a pot with olive oil, stock, garlic, onions, herbs and spices—and cooked into an unctuous mixture, Last night, BSK topped bowls with grilled chicken/feta sausages,As usual, HG gave HG’s serving a pour of olive oil and a dash of hot sauce.  It was a perfect winter supper at HG/BSK’s Central Falls, RI, loft.

This is a chunky pasta shape—like a fat penne. Last night, BSK cooked it with a tasty broccoli sauce—broccoli, chicken broth, garlic, onions, peppers, olive oil. The dish. was showered with grated. Parmesan and ground black pepper, HG gave HG’s portion a splash of olive oil plus hot sauce. Great eating on a winter night at HG/BSK’s Central Falls, RI, loft.