HUNGRY GERALD

Visiting daughter, the gifted Lesley R. (finally done with quarantine as she and husband, Massimo, tested negative for covid 19) has been the cook, with BSK acting as sous chef. Tonight’s dinner was a lush cod dish. Don’t know the influences. Provence? Portugal? Spain? Doesn’t matter. Sea masterpiece. Sliced potatoes, onions, much garlic simmered in olive oil, fish broth, stock. When properly softened this was topped with cod filets. Crowned with vinegar peppers, cherry tomatoes, kalamata olives. Into the oven to roast. When done, showered with chopped scallions and a melange of garden herbs. HG and Massimo soaked up the briny sauce with couscous left over from a previous feast. Just one more dining extravaganza at HG/BSK’s Prince Edward Island oceanfront home where dramatic sunsets add to the delights of savory food and wine.

BSK went off to Ocean Mist Farm (home of BSK’s sister, Noel, and Noel’s husband, Yossi). BSK’s mission: Pick up two pounds of fresh halibut followed by clamming in nearby St. Mary’s Bay. This resulted in two more nights of PEI sea delights. On the first night, thick halibut filets were roasted in the oven after soaking in a savory marinade. To accompany the fish, visiting daughter, Lesley R., made a big pot of creamy grits laced with a fiery jalapeno pepper-and-salt mix. Sublime. BSK’s clam expedition produced dozens of littleneck clams so linguine con vongole was the menu on the following evening. HG ate a mammoth bowl of this good stuff. HG first thought HG wouldn’t make a dent in such abundance. Fear not. Old fellow ate every bit and soaked a chunk of baguette in the briny sauce.

HG/BSK’s gifted daughter Lesley R., and husband, Profesore Massimo R. are stuck within the boundaries of our shared PEI property — the terms of a strict 14-day quarantine for all PEI visitors. “Stuck” is a rather negative word for spending time in these delicious environs and enjoying two nights of perfect sea dinner. The sequence for the first night was graceful. Each element was fresh and delicious. First, there were big (some were giant) Malpeque oysters (shucked by HG and Massimo). Then, steamed soft-shell clams that were dipped in melted butter given a bit of heat by drops of Frank’s Hot Sauce. Main dish was hours-from-the-sea halibut. This was marinated in BSK’s special mix and then basted in the marinade while the filets gently sauteed. A classic, lush fish masterpiece. Side dishes were bulgur rice and local yellow beans enriched by BSK’s garlic scape pesto. Green salad and cheese.

A fish fry is one of HG’s favorite meals. HG recalls, with nostalgic pleasure, the fried fish meals he would eat in New York’s Harlem neighborhood during HG’s college days at City College (located on Convent Avenue and 138th Street). Following football practice at Lewisohn Stadium, sturdy and hungry HG, would devour fried catfish with sides of macaroni and cheese, home fries and collard greens. Fish was fried in lard and given a sprinkle of blazing vinegar pepper hot sauce upon serving. Appetite was appeased. There are still a number of good fried fish restaurants in Harlem. Fish frys are still celebratory meals in African-American neighborhoods. This tradition goes back to plantation (concentration camp) days in the south when slaves went fishing on their one short workday and fried the catch for a happy communal dinner. For the second night of sea delights, a family tradition was overturned at a PEI fish fry dinner. The fish was fresh hake and HG has always done the frying in an appropriate black cast iron pan. Not last night. BSK was the fry cook. And, the result was better than HG’s efforts. Side dishes were small mineral-rich PEI potatoes, gilded with olive oil and sprinkled with Malden sea salt; local yellow beans mixed with BSK’s garlic scape pesto. Much joy.

Lovely evening at HG/BSK’s oceanfront home on Prince Edward Island. Colorful setting sun. Mild breeze. And, a perfect dinner. A few big and briny Malpeque oysters (HG sipped a tequila/dry vermouth/lemon juice cocktail). Then an appetizer of a BSK signature dish: Crisp fried zucchini blossoms from BSK’s kitchen garden. Before frying, BSK dips them in a very light flour and water batter and then dusts them with Malden’s Sea Salt. Heaven. Main dish was fresh hake (pan fried by HG), delicious small PEI potatoes and garlic/vinegar peppers in the style of New York’s long-closed Delsomma Restaurant. Next night was chilly so it was time for a choucroute with local “October” sausages preceded by oysters and BSK’s fried zucchini blossoms. BSK’s sauerkraut is the very best (better than anything served in Paris). BSK enhances the kraut with a mix of sliced apples and onions plus white wine and a dash of olive oil. Unfortunately, the sausages were disappointing. Dry, flavorless, thick-skinned. (BSK found them okay).HG will have to wait upon a return to the USA to get a shipment of great weisswurst and other delectable pork products from New York’s venerable Schaller & Weber. Then, there will be a regal choucroute.

Yes, happy days are here again. HG/BSK’s daughter, brilliant Lesley R., and her gifted husband, Profesore Massimo R., have arrived at the Prince Edward Island paradise they share with HG/BSK. There had been much concern. Canada’s borders to the United States are closed (Obviously, there are exceptions). PEI has strict regulations for people coming into the Island (Arrivals have to self-quarantine for 14 days and this is checked by the authorities). That’s why the population (unlike the people of the USA) has suffered slight damage from the coronavirus pandemic. After stern grilling at the Canadian and PEI borders, they were successful in their entry to a peaceful democracy. And, the feasting has begun: Big briny shucked oysters; BSK’s soups; local mussels with linguine (Every element was perfect including the pasta cooked by Lesley to the perfect al dente point). BSK prepared sparkling green salads served with splendid cheeses. Pinot Grigio and Pinot Noir added to the merriment. Yes, there’s nothing like famiglia. There was some news from granddaughters Sofia and Arianna R. (They are staying at HG/BSK’s New Mexico home). Toby, The Wonder Dog, was sprayed by a skunk. Sofia saved him from a previous encounter, but this time Toby’s intrepid curiosity resulted in stinkiness. A bath in tomato juice and a shower worked. Toby now has his usual pleasant aroma. HG/BSK miss the rambunctious little fellow.

700-29917
© J. A. Kraulis
Confederation Bridge
Prince Edward Island, Canada

HG/BSK have a pleasant arrangement with BSK’s sister, Noel M., and her husband, Yossi: Alternate weekly dinners at each other’s Prince Edward Island homes. Last night was a celebration of Yossi’s 76th birthday at Noel and Yossi’s verdant Ocean Mist Farm. Yossi is an extraordinary man. A former Israeli kibbutznick, agriculturist (manager of a banana grove), IDF paratrooper, educator, cantor, musical performer. Yossi has a characteristic that is somewhat at odds with the perception of Israelis. He dissipates hostility, makes friends and acquaintances easily, surmounting all language and cultural differences. His musical talent is extraordinary. He is a choral leader, a singer and guitarist. Plays a trumpet with professional skill and is taking first steps in mastering the violin. He (and Noel) are world-class equestrians, horse trainers and famed as teachers of vaulting (acrobatics on large horses). Seemingly composed of steel and copper wire (as is Noel), Yossi has the strength and endurance of a much younger man. This is exemplified by his farm of potatoes, carrots, lettuces, garlic scapes, radishes, strawberries (best in the world), and much more. Whenever HG/BSK visit Y. and N. they are gifted with a big bag of Yossi’s incomparable spuds. Dinner last night was ground lamb (from animals raised by Y. and N.) kebabs, Yossi roast potatoes. Lettuce salad with leaves picked from the farm. Noel made a variation of the spicy Yemenite/Israeli condiment, zhug/chrug (not sure of pronunciation). A tasty wonder. Dessert was lush: vanilla ice cream with Noel’s unique compote of strawberries and rhubarb. Have many,many more healthy birthdays, Yossi. You enhance HG’s life and the lives of all who know you.