HUNGRY GERALD

HG is very fond of the Chinese dish, Ma Po Tofu. This is a comforting combination of ground pork, garlic, tofu, cooking wine, garlic chili sauce and other flavorings. HG always orders it in Chinese restaurants. When HG/BSK had a loft in Vancouver, B.C., HG would pick up a container at nearby Congee Noodle House (along with barbecued pork and poached chicken with a ginger/scallion/garlic relish). This made a pleasant dinner a deux at a dining table facing an inspiring view of mountains, sea and skyscrapers. (Vancouver is a wonder city). HG is fond of BSK’s version of Ma Po Tofu, but it is a touch too “healthy” for the old guy. So, last night HG made Ma Po Tofu. HG browned much garlic in sizzling vegetable oil. Added ground pork after garlic lightly browned. Stirred and stirred until pork was cooked. The sauce had many ingredients: Soy sauce, garlic chili sauce (much); sherry wine; oyster sauce; less than a teaspoon of cornstarch; a bit of ketchup (an HG variation). Poured this on the pork in the wok and folded in room temperature tofu. Gentle stir frying until all the flavors combined and the tofu softened while keeping its shape. Served it over thin rice noodles (cooked by BSK). Good eating.

When the temperature drops, a “bowl o’ red” warms body and soul. BSK (anticipating loss of electric power due to oncoming Prince Edward Island hurricane season storms), made a big pot of Texas-style chili (no beans) last night. Garnished with chopped onions, grated cheddar and sliced avocado, HG had savory bowls for dinner and lunch. BSK used Rick Bayless’s chipotle chili mix in the recipe. (the Bayless Chicago restaurant, Frontera, is a winner but his chili mix is insipid). Far better is Wick Fowler’s Two Alarm Chili Mix (to appease heat-loving HG, thoughtful BSK adds additional chili powder to create Three Alarm Chili). When HG/BSK and Jackie Cain/Roy Kral (the great jazz vocal and piano duo–sadly deceased) lived in Montclair, N.J., Jackie introduced HG/BSK to Wick Fowler chili. A revelation. Jackie was slender and her voice was pure silver, but she tapped into her heritage (Polish) and Roy’s (Czech), for super hearty dishes. Dumplings, pork stews, kielbasa and sauërkraut, etc. HG/BSK miss their friendship, Jackie’s cuisine, and their musical art.

Supermarket fish cakes (usually frozen) are tasteless; restaurant fish cakes aren’t much better (too many potatoes in the mix). BSK makes fabulous fish cakes. They were the main dish last night as HG/BSK dined at their Prince Edward Island oceanfront home. The duo were joined by BSK’s sister, Noel M., and brother-in-law, Yossi M. We dine together at each other’s homes on alternate Sunday evenings, a pleasant custom. N. & Y. never arrive empty-handed. This time they brought Noel’s apple bread and potatoes and garlic from Yossi’s verdant vegetable/fruit/herb acreage. So, what’s the mix for BSK’s crisp, juicy, sea flavored fish cakes? Poached fresh cod. Yossi potatoes (not too much). Kewpie brand Japanese mayonnaise (richer than Hellman’s). Beaten egg. Onions. Garlic. Chopped herbs. Bread crumbs (very small amount). BSK served the cakes with roasted tomatoes. They were topped with a mix of chopped flat leaf parsley, crumbs from a stale bread loaf, olive oil and garlic. (Jacques Pepin recipe). Yums!! Appetizer was a Greek phyllo “pizza” featuring flavorful sliced baby zucchini from BSK’s garden. Condiments were local mustard pickles and aji di crema, a Peruvian hot sauce (order it from Amazon).A variety of ice creams for dessert. Hey, good food and good company. PEI life is joyous.

HG followers may have noted that HG often writes about clams. Although HG loves steamers, razor clams and other varieties, HG has a particular fondness for littlenecks and cherry stones (quahogs). These versatile, hardshell bivalves are great in chowders (best is Rhode Island’s clear broth version available at Legal Seafood eateries); wonderful on the half shell with an optional squeeze of lemon juice (young HG ate dozens at Nathan’s in Coney Island and Lundy’s on Sheepshead Bay in Brooklyn). Clams Casino (as cooked by BSK) is a classic starter for an Italian meal. So is Clams Posillipo (steamed clams in a tomato/garlic/olive oil broth). A robust amount of clams (in many dishes) were consumed by HG/BSK and family (plus friends) during HG/BSK’s many summer vacations at their dune house on Fire Island (Fire Island is a lengthy barrier beach between Long Island’s Great South Bay and the Atlantic Ocean). The clams were harvested from the Bay using toes rather than rakes. HG has maintained that Long Island and Rhode Island clams are tastier than those from Prince Edward Island. Wrong. PEI clams are great as proved by BSK yesterday. BSK clammed at Panmure Island and brought three dozen to HG/BSK ‘s oceanfront home on PEI’s north shore. Dinner was linguine con vongole (white clam sauce). The best ever. Each element was perfect. Garofalo linguine cooked al dente (Garofalo is the superior brand of dry packages pasta). Clams steamed to juicy tenderness. Sauce of clam broth, olive oil, garlic, white wine, Italian broad leaf parsley. (HG dusted HG’s size xl portions with red pepper flakes). HG/BSK dined while watching the colors change over the oceanic Gulf of St. Lawrence. HG/BSK would eat the same dish on Fire Island facing the Atlantic Ocean (or sunsets over Great South Bay). Delicious clam eating linked the past and present last night.

The Jewish holiday of Rosh Hashanah welcomes the new year with joy and festive feasting. This Rosh Hashanah, Marina Pipes hosted a merry supper (as the evening meal is called on Prince Edward Island. Lunch is called dinner.). Marina, a Russian, and her husband, Amram, an Israeli, are neighbors of BSK’s sister, Noel M., and brother-in-law Yossi M. (Yes, it’s a coincidence that Yossi and Amram, both Israelis, should make their homes in the same neighborhood of faraway Prince Edward Island). Amram, who farms and raises livestock on his PEI acreage, could not be present. An expert agriculturist, he is working on an ambitious irrigation project in Uzbekistan with an Israeli team. So, present at the feast were Marina, HG/BSK; Noel and Yossi M.; Marina’s Russian/Jewish neighbors, Luda and Savely Krichevsky (he was an engineer and she was a musicologist and singer in Russia ). The couple found their careers blocked for political and ethnic reasons and, under a special program, migrated to the Saskatchewan Province of Canada. Found the weather unpleasant and made their way to PEI and second careers, He is a currency expert and trader in rare coins. She is a hair stylist (cuts BSK’s hair). The supper table was crowded with good things. Roast tomatoes stuffed with ground lamb. A Russian/Iranian version of potato salad. Grated carrot salad. Roast mutton. Russian version of ratatouille. Egg salad. Platter of onions, olives and cherry tomatoes. Dessert was a Russian pie stuffed with preserved fruit. Jugs of white and red wine. (HG drank icy vodka as homage to the Russian origins of the dishes and three of the diners). With urging from HG/BSK, Luda entertained post dinner with Russian songs a capella. Beautiful voice and dramatic phrasing. Happy New Year, indeed !!!

Another sunny, breezy day on serene and peaceful Prince Edward Island (so lucky to have an oceanfront home here). HG went for a long walk along the bluffs facing the sea and the shrub lined paths. Breathed much invigorating sea air. Signs of autumn are appearing. A few leaves have changed color and seasonal wildflowers –vivid blue Asters and colorful Goldenrod–have appeared. HG had a treat on a path–a cluster of super sweet, last of summer raspberries. There were also many purple/blackberries. HG couldn’t identify them (nor could BSK when HG later described them). Intrepid HG ate a few. Wonderfully sweet with many small seeds in the interior. They must be edible since HG has had no ill effects. Walking has been made easier for ancient HG with a thoughtful gift from BSK (always on the alert for things that make HG’s life better and healthier). The gift was a state of the art Walker (dubbed HG’s “Maserati” or “Ferrari” or “Lamborghini”). Makes HG’s strolls a pleasure rather than a labor.