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Chanukah 4 Two on 2

The celebration of the miracle of the lights illuminated new culinary discoveries at ChezHelvetica on this second night of Chanukah. For a change, Sweet Potato Latkes with Scallions took center stage, embellished with homemade Applesauce accented by harvested Saigon Cinnamon and Sour Cream. An Endive and Escarole Salad (made with Satsuma Tangerines instead of the called-for oranges) and a Dijon Mustard Tangerine Vinaigrette burst through the rich, fried dishes providing the perfect balance. Happily, Gravlaks plucked from the freezer were still wonderful two weeks later. Macaroon Tarts filled with Apricot and Raspberry were the final blessing of the evening. And Dreidel, Dreidel we shall play thanks to this cherished gift from our friend Matisse.

Syber Saturday & Sunday

This magical weekend started at Fisherman’s Wharf with the much anticipated opening of crab season. The fishmonger cracked and cleaned our crab as the luscious fried shrimp on display also called out to our empty stomachs. With the addition of succulent barbecued short ribs, the Surf and Turf feast at ChezHelvetica began! Baked russet potatoes with horseradish and slow roasted green beans with scallions, garlic and herbs were the perfect sides along with whole wheat bread baked by our friend Mamie. Naked Wines Da Da Da chardonnay from Lodi provided the ha ha ha’s for the evening. Sweet red raspberries (just purchased at the Ferry Plaza Farmers market that morning), delicious apricot rugelach from the House of Bagels, crowned with vanilla Haagen Dazs a la mode, concluded this segment of our sojourn. In the morning over breakfast in the dining room, we watched the delightful dance of the ravens and hawk in the trees of East Fort Miley. A lunch of leftovers followed later in the day including mashed potatoes made from the aforementioned russet potatoes and earlier barbecued sweet potatoes. Surf and Turf, Savory and Sweet, Old and New, Yin and Yang – Thanks Giving.

Yes, Chef

The San Francisco Professional Food Society Book Club embarked on a worldwide voyage of far-reaching destinations, social introspection and amazing tastes, inspired by Marcus Samuelsson’s Memoir “Yes, Chef”. As we traveled from Ethiopia to Sweden to Switzerland to New York in the path of the author, our culinary manifestations included dishes made with berbere spices or lingonberries or gravlax or Swedish sweets. My contribution was the gravlax. I unearthed a recipe from the Norwegian cruise line of my past – Royal Viking Line – calling for sherry, cognac, salt, sugar, dill and peppercorns. After more than three days of turning the salmon over and over: Voila – Gravlax! The gravlax, Ina Garten’s recipe for mustard sauce and pumpernickel bread culminated in these savory appetizers, happily reviewed as The “delicious food talk of the day” by club members. Thank you Marcus Samuelsson for propelling us with your passion, hard work and never-ending search for excellence!

Mind Shaft Society Meets ChezHelvetica in the Pataphysical Garden

Creativity pulsated this evening with art spawned from the Mind Shaft Society in the form of a Bon Appetit apron transformed with paint splats, apples from the threshold of the Pataphysical Slot Machine (now materializing in the Rheingold Garden) and delicious recipes discovered by ChezHelvetica. Courtesy of Food Network chef Tyler Florence, Salad Nicoise with Seared Tuna took center stage. Like an exploration in Asia, treasure was found in the New May Wah Supermarket on Clement Street with vibrant red ahi tuna. Haricots vert and potatoes from the Ferry Plaza Farmers’ Market cooked simultaneously with eggs, happily reducing both prep time and clean up. A piquant vinaigrette spiced with fresh tarragon and parsley doused the salad, while a Michael Pozzan Russian River Chardonnay quenched us. An irresistible Apple Crisp made from our friend’s Pippin apples with a topping of butter, brown sugar, and oatmeal (to which I added walnuts) was crowned by vanilla ice cream a la mode. The bright moon, waxing to blue, highlighted this special dinner.

Time For Those “S” Words

Sun. Summer. Squash. Salmon! This evening’s repast featured Squash in a rich Zucchini, Yellow Squash Tart bubbling with Ricotta, Mozzarella and Parmesan cheeses and hints of Garlic, Honey and Thyme. This FoodBuzz recipe is actually a galette, however, the ChezHelvetica pantry yielded a crust used for the dish. Blessed with the bounty of healthy salmon this season (and masterfully skinned at CalMart), a “Dilly Salmon Salad” sided with the Tart. With both Dill Pickle and fresh Dill used, just imagine the tangy flavor heightened by Lemon Juice and Dijon Mustard. Butter lettuce, just plucked from its root, bedded the salad. Parties that Cook provided our Blueberry, Raspberry and Peach Dulce de Leche Crisp dessert recipe. Succulent Peaches and sweet Berries from the Ferry Plaza Farmers Market comprised the fruit filling with Trader Joe’s Pecans highlighting the Pecan-Oat topping. Then – witness the amazing transformation of a can (literally the can) of sweetened, condensed milk – boiled for two hours – into decadent Dulce de Leche! Our final “S” – Supreme!

Saluting the Fourth on the Fourteenth

With parallel themes of modern nations and fireworks, it seems fitting to acknowledge the Fourth of July on Bastille Day. The French would have bestowed their nod of approval at the meal served at ChezHelvetica, a sensuous experience of licking fingers while devouring spicy Spareribs (slathered with Jack Daniel’s Barbecue Sauce) and Sweet Corn oozing with Butter and Italian White Truffle Oil. A light Arugula and Parsley Salad with Red Onion and Parmesan curls, dressed simply in Lemon Juice and Extra Virgin Oil, perfectly accompanied the finger food. Full-bodied, rich and opulent, Michael & David Vineyards’ 7 Deadly Sins Zinfandel brought further celebration to the meal. Grilled Peaches and Toasted Walnuts, doused with Crème fraîche, concluded this special holiday. Freedom and liberty to all!

Father’s Day

Martin Lassen, Honored Guest and Father, surely smiles down at ChezHelvetica today as his daughters and family remember him with love. Grillmaster-in-chief, he would have enjoyed our grilled tomatoes, scallions and carrots. As he was in France during the war (serving in the army), hopefully, he would also appreciate Chef Ryan Barnett’s Wild Mushroom Risotto, a personal rendition of rustic French cuisine. (This delicious recipe found in the great San Francisco Celebrated Chefs Volume 1 cookbook.) The crowning tribute of the meal was Lemon Meringue Pie; his very favorite dessert. Here’s to you Daddy, we love you!

A SweeTart Buffet

Relaxed summer entertaining suggestions from Martha Stewart Living’s July issue put ChezHelvetica ahead of the game for this special mid-June buffet. Bursting with flavor, a Mint Pistachio-Pecorino Pesto doused assorted Crudites alongside a Spicy Three-Cheese Dip, sharpened with horseradish, cayenne and worcesteshire. Scrumptious Shrimp Rolls on grilled hot dog buns delighted guests with their lemon, tarragon and scallion accents; the excitement heightened further by the accompanying Acacia Chardonnay. For dessert, a delicious Frangipane Tart made with Raspberries, Tory Farms wind-swept Apricots and sweet almond filling brought smiles to our faces. The simple pleasures of summer!

June 5 – A Day of Love, Beauty & Elections

With the celestial power of Venus transiting our orbit, rays of beauty and love from the Goddess herself engulfed this 31st Wedding Anniversary celebration. In the reborn Really Room? at ChezHelvetica, we feasted on an array of grilled dishes from Sirloin Steak to Spring Squash to Baguette to White Corn. Piquant spices seasoned both the Squash from the Ferry Plaza Farmers’ Market (tarragon) and Corn from Trader Joe’s (chile salt), while garlic was rubbed on the La Brea Baguette. The mouth-watering Steaks from Costco needed only a little salt and pepper with a butter rub. A delicious Limerick Lane Zinfandel (Block 1970) accompanied our meal. After a dessert of Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream and TJ’s Crispy Oatmeal Chocolate Chip Cookies, we toasted to June 5 and the incredible day it was. All the Lords and Ladies were smiling aboard the Royal Viking Sea.

Mother’s Day “Tea for Two”

Celebrating my wonderful Mother with an elegant springtime tea follows in the “Tea for Two” theme prevailing at ChezHelvetica. From a Kohler soaking tub to beautiful art created by Jennifer Roberts, this occasion surmounts them all. Inspired by the recipes from the May issue of Bon Appetit Magazine, our feast included Shaved-Radish Finger Sandwiches with Herb Butter on Baguette and Curried Egg Salad (sweetened with Granny Smith apple) on Pita. With Spring Onions and Asparagus purchased the day before from the sun-drenched Ferry Plaza Farmers Market, we delighted in A Savory Vegetable and Goat Cheese Tart. Rather than using the Scone recipe in that issue, I opted for a Lemon Walnut recipe from the archives. Delicious Glashoff Farm’s Lemon Curd frosted the warm, earthy Scones. Peet’s Yunan Fancy Tea accompanied our meal in this sitting, replaced later by a DeLoach Chardonnay as we grazed throughout the evening. The secret ingredient to this celebration was unequivocally my incredible Mother. It is her strength, creativity and love that made this all possible. Thank you Mom!