Posts Tagged ‘New York Times’

When Winter Is Summer

Thursday, August 18th, 2016

Spanish TortillaThe duplicity of the season for ChezHelvetica inspires dishes made with relative ease and some warmth, a nod to lazier days and the ever-present chilling fog. Crunchy Celery and Chickpea Salad and creamy Corn Chowder (both recipes from The New York Times) fulfilled these needs. With fresh produce from the VA Farmers’ Market and Trader Joe’s, jewel-like Yellow and White Corn Kernels, Red Pearl Tomatoes, Green Celery and Italian Parsley decorated the kitchen like confetti. Yukon Gold Potatoes and Green Onions sautéed in Extra Virgin Olive Oil, combined with Organic Eggs, created a delicious, sizzling Spanish Tortilla. Then, Marqués de Cáceres, a velvety smooth Rosé from Spain’s famed Rioja region, delivered that extra excitement! 

 

Corn chowder   ChickpeaCelerySalad

 

 

 

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Head Trip

Monday, October 19th, 2015

CauliGratOne definition of a head trip is an experience in which one’s intellect or imagination seems to expand. ChezHelvetica’s trip focused on two heads, one Cauliflower and the other Toasted. A New York Times recipe for savory Cauliflower Gratin expanded this chef’s imagination in transforming Toasted HeadCauliflower with the fragrances of Cinnamon, Coriander, Garlic and freshly-cut Thyme. Mozzarella and Cheddar replaced the Goat Cheese, creating a perfect complement to grilled Aidell’s Italian Sausage. Every sip of luscious Toasted Head Chardonnay fired up the evening.  Delicious Snickerdoodle Cookies, a surprise early birthday gift sent from my niece Rachel (whose intellect is currently expanding in a doctoral program at Purdue), topped off this very special Head Trip!

Peruvian lillies

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