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Bean Counting

The fascinating history of beans reveals that the origin of the word referred to the seed of the fava, also known as the broad bean, but then expanded to include all varieties. The ChezHelvetica focus on beans, widely considered a super food, included Old World types like the fava and garbanzo and New World species black and red. Grilled Fava Beans with their wonderful smoky flavor sided perfectly with Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts, a recipe showing up all over Facebook. Garbanzo Beans were showcased in a San Francisco Chronicle feature with its Orzo, Roasted Asparagus, Garbanzo Beans & Ricotta Cheese recipe, Orzo replaced here by Penne Pasta. Red Beans in a salad with London Broil, Fingerling Potatoes and Goat Cheese was another delicious dish and finally, Black Beans with Quesadillas. The Quesadillas were stuffed with Caramelized Onions and Cheddar, Goat and Mozzarella Cheeses and folded to a half moon shape, the perfect fit for a grill pan. While the term “bean counter” first appeared in 1919 in reference to accountants, bean counting has taken on a whole new meaning at ChezHelvetica!

Edible Art and The Asparagus

Since 3000 B.C. and its appearance on an Egyptian frieze, Asparagus has been prized by civilizations around the world for its delicate flavor and visual beauty. The ChezHelvetica gallery continues the exhibition with two recent dishes featuring this cherished spring vegetable. The first, a Lemony Pepper Browned Butter Vinaigrette Pasta with Asparagus and Mushrooms and the second, Asparagus, Fingerling Potato, Goat Cheese Pizza. From palette to palate, a mixed media of colors and textures greets the eye as the panoply of tastes excites the taste buds. Using creative license, both dishes deviated from the prescribed recipes using ingredients on hand, like Arugula instead of Spinach plus Aidell’s Sausage with the Pasta, and delicious Las Fortunitas Tortillas instead of dough for the Pizza. After paint brushing the tortilla canvases with Garlic Oil, Green Onions and White and Purple Fingerling Potatoes became the beautiful base, with Asparagus applied as crown – all lusciously highlighted with three different soft yellow Cheeses. A celebration of the visual and edible arts!

Dressing Up For Spring

A spring version of the French classic Salade Nicoise, presented by Amanda Gold of the San Francisco Chronicle, immediately captured the interest of ChezHelvetica. It could have been the use of Asparagus instead of Green Beans, or the Champagne Vinaigrette, or the Tuna (recently purchased), or the grilled Fingerling Potatoes (awaiting in the refrigerator). Whatever, this dressed up spring salad was a win-win solution for dinner. The juxtaposition of Champagne Vinegar and Maple Syrup with Garlic and Mustard was a creamy elixir of sweet/savory taste sensations. Doused first were the purple-green Asparagus (purchased that morning from the Fillmore Street Farmers Market), the Fingerling Potatoes (now cut into coins) and Organic Arugula – then the Tuna and Hard-Boiled Eggs. A dipping oil with Oregano, Garlic and Sun Dried Tomatoes drizzled our favorite La Brea Whole Grain bread as we dipped into Alma Chardonnay. Then it was a sweet au revoir to the last of the Fleur de Sel Caramel Ice Cream …..

Baccala Insalata

ChezHelvetica transformed previously grilled cod into Baccala Insalata, thanks to a recipe for Salt-Dried Cod found online in Yankee magazine. Taking advantage of some beautiful Cod from Costco, we grilled all the fish at once and stored half in the freezer after our first dinner of Fresh Fish Tacos. This second usage meant flaking the fish and seasoning it with Olive Oil, Lemon, Garlic and Spices and adding a bed of Organic Greens, then Artichoke Hearts and Olives. With warm LaBrea Multi-Grain bread and chilled Boont Amber Ale and lucisous Fleur de Sel Caramel Ice Cream (a Safeway Select find) for dessert, this midweek meal was special enough for a weekend. TGIT – Thank God It’s Tuesday!!

Friends of the Devil: Easter Eggs

To start Easter Sunday on the Seventh Day of Passover with peanut butter on matzo for breakfast, followed by a breathtaking walk on Land’s End Trails, is indeed what resurrection is all about. The day’s miracles continue to unfold at ChezHelvetica watching rain drops and exquisite cloud formations over East Fort Miley trees as we slowly devoured a finger-food platter of Deviled Easter Eggs, Scottish Smoked Salmon bites, Italian Salame and Greek Olives. Parmesan Cheese, like a pillow of confetti, topped the accompanying Cauliflower-Leek soup (made two days prior from a gorgeous head of Cauliflower from the VAMC Farmers Market). With Almonds, Raisins and Peet’s Yunan Fancy Tea, this is truly a blessed day.

Passover in Rome

Inspired by the new Pope, ChezHelvetica selected “Passover in Rome” as this year’s theme for Seder. With the power of the Vatican and Internet, an amazing menu unfolded. Each honored guest in attendance, like the Jews in Exodus, ventured into new recipe terrain finding miracles upon arrival. Appropriately, my cousin who had lived and studied in Italy made the Italian Charoset and my beautiful niece made Stracciatella, an Egg Drop Soup with Spinach and Parmesan Cheese. My dear friend from Israel put his personal mark on the Pesce in Carpione using Tilapia with Caramelized Onions. The first course of Arugula, Artichoke Hearts and Bresaola (air cured beef I first tasted in Tuscany) and main course of Matzo Lasagne emerged from the kitchen at ChezHelvetica. Luscious red Antinori Villa Toscana Rosso delighted Elijah and all guests present throughout the evening. With ten dabs of the wine on our plates representing the Ten Plagues and the Four Questions answered, all were ready for my best friend’s Flourless Chocolate Cake. Surely, the benevolent Pope would forgive us for departing from the prescribed menu and savoring this decadent cake!

Holy WeekEnd

Friday was Good and now it’s Holy Saturday at ChezHelvetica. Thoughts bounced from memories of Palm Sunday in Zamora, Spain with processions of men carrying palm fronds through the city streets to the “Passover in Rome” soon to take place. Butterflied Grilled Prawns on a bed of dressed Romaine and Roasted Yukon Gold Potatoes were our entree to heaven this Saturday night, as Alma Chardonnay provided the namesake soul. The heat from Roasted Walnuts slowly melted our Dulce de Leche Ice Cream as the beautiful music of “Tangents” filled the air. A divine conclusion to Holy Saturday!

The ‘Shrooms at Chez

Mushroom foraging for ChezHelvetica commenced at the foot of Mt. Hamilton last year and migrated to SOMA this year. Treasure was found at Trader Joe’s in large, meaty Cremini Mushrooms, the perfect ingredient for Leek, Mushroom and Lemon Risotto or for a rustic Mushroom Tart – two Saturday night dinners. For the Risotto, Leeks from the VAMC Farmers Market and the Mushrooms were sauteed in Truffle Oil (my addition) and added to Arborio Rice along with Lemon Juice and Zest, Herbs, Butter and Parmesan Cheese for a symphony of flavors. An Asparagus and Arugula salad completed the meal, with Unruly Red Zinfandel in the role of conductor. Layering the phyllo crust for the Tart was a new adventure, oiling and sprinkling bread crumbs on each of the ten delicate layers. Ricotta, Goat Cheese and Thyme from our garden filled the crust, with Mushrooms and Chicken-Apple Aidell’s Sausage crowning the rich, flaky Tart. An Artichoke Heart and Arugula salad joined the stage with a Bogle Zinfandel in the commanding role. Encore, Encore!

The Magic of ABCs

As Tony Mendez transformed U.S. diplomats into a Canadian film crew, ChezHelvetica elevated the ABCs to a new plateau with untried recipes for Acorn Squash, Asparagus, Beans and Cauliflower. Winter met spring as the cold weather outside saw the first of the season’s asparagus, and warmth replaced chill with soothing soup and the fragrance of coriander. For a dinner to be ready after “Argo“, Cauliflower Soup with Garbanzo Beans and Acorn Squash Rings with Asparagus filled our bill. The Farmers’ Markets at the VAMC and Ferry Plaza, along with Trader Joe’s, yielded the beautiful bounty for this dinner. A luscious walnut sauce dressed the squash and asparagus as Alma Chardonnay from Chile enlivened us. TJs Pecan Pie Ice Cream was the final credit of the evening. Applause!

Simple. Really!

In a world filled with complications, it’s nice when something is simple like one recipe for an entire dinner and one store for all ingredients. Thanks to Real Simple magazine, Steak with Mozzarella and Tomatoes was the featured entree at ChezHelvetica this evening, and thanks to Trader Joe’s all ingredients beckoned from their shelves. After cooking seasoned New York Strip Steak in olive oil, the steak rested and then Cherry Tomatoes were added to the pan along with petite “Ciliegenie” Mozzarella Balls and Basil leaves just plucked from our beautiful plant. Warm Ciabatta completed the course as we quaffed house favorite Bogle Zinfandel. TJ’s Crispy Oatmeal Chocolate Chip Cookies, plopped container and all on the table, provided the effortless, sweet conclusion to this fun meal. As my Mother-in-Law oft stated, K.I.S.S. – Keep It Simple Stupid. Grace would have enjoyed this dinner too!