Page 10 – Personal culinary adventures

My World Cup Runneth Over

The ChezHelvetica World Cup proffers a new meaning to the storied tournament. Here, it is an international collaboration – a pairing of the best in food, wine and, for this Summer Celebration, Cheese and Chocolate. First up – Spain. Mont Marcal Brut Cava Reserva from Catalunya delighted guests upon arrival, as did the sunshine and brilliant blue skies. Then the first course – sweet, refreshing Watermelon draped with savory Proscuitto. An intoxicating Chilled Spanish-Style Tomato Soup, accompanied by Marcona Almonds, Olives and a lovely Lioco Rosé from Mendocino County followed. (A note here, instead of using the called for Sherry Vinegar in the soup, ChezHelvetica substituted Balsamic Vinegar and Sherry). Next served, a Chicken Waldorf Salad bursting with Walnuts, Apples, Grapes, Raisins, Celery and Grilled Chicken on a bed of Organic Arugula – all drenched in a luscious Greek Yogurt and Mayonnaise Dressing. Now for the Cheese and Chocolate pairing! Inspired by an event at The Cheese School of San Francisco, four Cheeses (from the U.S., France, Germany and Italy) matched with four complementary Chocolates (from the U.S., France, Philippines and Vanuatu), as we happily quaffed Sphere Zinfandel from Lodi. Finally, The Trophy: A Chiriboga Blue Cheesecake (made with Blue and Cream Cheeses, Orange and Lemon Zests, Vanilla, Sugar and Eggs in a Chocolate Wafer crust). The winning team? Five incredibly intelligent, creative women – now known as the Cava V!

“As Heads Is Tails…”

“Just Call Me” … ChezHelvetica, so much better than Lucifer! Especially for a Mother’s Night soirée where the Tails of choice are Lobster Tails. Lobster Thermidor, with its luscious Sherry-spiked Cream Sauce, chunks of Lobster and White Mushrooms filled the fire engine red shells. Roasted Fingerling Potatoes from Zuckerman Farms, accented with fresh Rosemary, and Caesar Salad accompanied the featured delicacy. Almost sweet Organic Romaine from Nuñez Farms made the perfect bed for savory Garlic-Anchovy Dressing and an Acme Baguette from the Ferry Plaza Marketplace soaked up both dressing and sauce. Rodney Strong Chalk Hill Chardonnay and a Hot Fudge Sundae (made with Tillamook Vanilla Bean Ice Cream) brought smiles of delight to the Most Wonderful Mother in the world!

SYRiously: Seder

The country honored for this year’s Seder at ChezHelvetica was SYRIA — both because of its fascinating Jewish history (with groups who inhabited Syria from early times and the Sephardim who fled Spain’s expulsion in 1492) and the heartbreaking

reality civilians face today. Sephardic recipes delighted family and friends with exotic new flavors. Charoset bursting with Medjool Dates, Apricots, Prunes, Figs, Wine and Spices and an intoxicating Spinach Mint Soup opened the meal, followed by a Meze of Hummus and Baba Ghanoush as traditionally served in Middle Eastern homes.

Syrian Chicken with its fragrance of Cinnamon, Prunes and Honey, accompanied by Rice and Tabbouli Salad, was the entree. An assortment of luscious wines paired the food – from a Pasqua Amarone to Zenaida Cellars Zinfandel to Keller Estate Pinot Noir. Delicious Pistachio Cookies and Organic Strawberries concluded this Passover celebration of freedom. And then, I let my people go!

The Astounding Apricot

Romantic legends of the Apricot’s journey to the orchards of California fascinate – be it a northern route from China to the Balkans or a a southern route from Armenia through Syria, Arabia, Greece, Italy, North Africa and later Russia, or a middle route from the Danube Valley to Germany with Roman soldiers playing a major role in the distribution of seeds. This illumination was delivered to ChezHelvetica via the SF Professional Food Society and our book club selection: California Apricots – The Lost Orchards of Silicon Valley by Robin Chapman. Wonderful stories of the Spaniards from the eighteenth century who first planted Apricots in the Mission Santa Clara gardens to the post-World War II pioneering families (like the Chapmans, Berryessas and Marianis) who nurtured this delicacy. The first recipe served here was Apricot Couscous, courtesy of Tyler Florence through the Food Network. Lucsious dried Apricots (wrapping nutrients and even medicinal properties, according to the Chinese) mixed with Whole Wheat Couscous, Almonds, Parsley, Green Onion, Lemon Zest and Mint from the ChezHelvetica Garden. Next, Apricot Bars (a recipe from the book) made with Apricots, Pineapple, Raisins and Lemon Juice, transported us to the paradise so aptly named by Steve Jobs!

“When I’m 64”

ChezHelvetica celebrated a 64-year old’s birthday with the iconic lyrics of this Beatle’s song and Bon Appetit’s Peanut Butter & Jelly Blondies. These lyrics and birthday boy favorites Peanut Butter and Blackberry Preserves made quite the surprise party…

“When I get older, losing my hair, many years from now …

Will you still be sending me a valentine, birthday greetings, bottle of wine?
If I’d been out ’til quarter to three, would you let me drive
Will you still need me, will you still feed me when I’m sixty-four?

You’ll be older too. Ah, and if you say the word, I could stay with you. I could be handy, mending a fuse when your lights have gone.

You can knit a sweater by the fireside, Sunday mornings, go for a ride.
Doing the garden, digging the weeds, who could ask for more?
Will you still need me, will you still feed me when I’m sixty-four?

Every summer we can rent a cottage In the Isle of Wight if it’s not too dear. We shall scrimp and save. Ah, grandchildren on your knee, Vera, Chuck and Dave.

Send me a postcard, drop me a line stating point of view
Indicate precisely what you mean to say, yours sincerely wasting away
Give me your answer, fill in a form, mine forever more
Will you still need me, will you still feed me when I’m sixty-four?”

Fundue

Today’s Quiz Q: What would college students consider a fun dinner? A: Fondue! Sisters and Nieces gathered at ChezHelvetica for a heartwarming reunion with bubbling Fondue at center stage. French Baguette, Cauliflower with Cumin and Potatoes with Thyme bathed in luscious Swiss and Gruyere Cheeses as the Sterno’s blue flames danced. A Waldorf Salad with Organic Fuji Apples, Celery, Crimson Grapes, Candied Pecans and Baby Greens in a Lemon, Yogurt and Mayonnaise dressing provided extra credit to the meal. All eyes widened at the array of homemade Cookies and See’s Candies for dessert – contributions from #1 Niece Rachel, Snickerdoodle Cookies, dear friend Stevanie Jan’s Christmas Cookies and ChezHelvetica’s Neiman Marcus Meyer Lemon Cookies. The main ingredient of these final bonus points was, of course, Love!

Thanksgivukkah

ChezHelvetica celebrated the rare convergence of Thanksgiving and Chanukah on November 28, noting both the similarities of the Pilgrims and Maccabbees and the seamless way all of the holiday food worked together. The feast began with Acorn Squash Soup, accented with fresh Sage and Thyme, served in their own shells. This added a beautiful touch of fall to the candlelit table. Yukon Gold Potato Latkes accompanied the Roasted Turkey Breast, adorned with Cranberry Chutney. Having recently made a Rye Bread Souffle’ for a SF Professional Food Society Book Club event, inspiration struck for Rye Bread Stuffing – a wonderful change to the classic recipe. On this note, the usual Green Bean Casserole was instead a Haricots Verts Casserole with a luscious sauce of Porcini, White Button and Baby Shiaitake Mushrooms. Finally, behold a decadent Bittersweet Chocolate Pecan Pie served à la Mode, created with Michael Recchiuti’s amazing Chocolate. And only 70,000 more years for all this to happen again!

Making Velvet

Witness the transformation of an alien plant into the consistency of velvet as ChezHelvetica presents Cauliflower Soup, made with Orange (or “Cheddar”) Cauliflower. Discovered in Canada in 1970, the mutant vegetable was shipped to Cornell University where agricultural scientists crossbred it with white varieties. The hue comes from extra beta-carotene naturally stored in its florets, giving it 25 percent more Vitamin A than the white. Sautéed Onions and Toasted Ground Coriander (with their wonderful aromas) are pureed with the Cauliflower and Chicken Stock, then a swirl of Crème Fraîche adds the final touch. Delicious Blue Cheese and Onion Foccacia from the Healdsburg Bakery and Acacia Carneros Chardonnay complete the meal. As velvet has been associated with royalty, this meal would be deemed equally splendid!

Cavolo Nero

With the usual Italian sex appeal, this name for Tuscan Kale enticed ChezHelvetica to finally succumb to temptation. This leafy cabbage doesn’t form heads, but rather resembles palm fronds with deep greenish black leaves that can be up to a yard long with pronounced ribs. Its surfaces have a distinctive bubbly appearance. Rich in vitamins and antioxidants, the earthy taste transforms when roasted or sautéed. The primo pasto paired roasted Kale, Garbanzo Beans, Spices (Coriander, just because) and Garlic in Extra Virgin Olive Oil with delicious Rana Mushroom Ravioli. The secondo featured Kale sautéed in Garlic Oil and Balsamic Vinegar with Vicolo’s legendary Cornmeal Crust Pepperoni Pizza – the perfect complement. Grazie mille to Trader Joe’s, Costco and Ferry Plaza Farmers Market for these adventures to Italia!

Use Your Head!

The Wall Street Journal offered four wonderful options for using a head of Cauliflower, one of which intrigued ChezHelvetica for today’s party. Whole Roasted Cauliflower with Anchovy Aioli pairs two foods, both of Mediterranean origin, in tantalizing combination. Organic Nunez Farms White Cauliflower simmered in a savory bath of Wine, Olive Oil, Butter, Lemon Juice, Bay Leaf and Red Pepper Flakes, then baked until golden. Next, grated Garlic, Olive Oil, Egg, Lemon Juice and the best Anchovies ever tasted, were whisked into a tangy, luscious Aioli. Discovered at the Richmond Produce Market, these Agostino Recca Fillets of Anchovies with Capers are a true delicacy. All guests were instantly transported to Sicily in wide-eyed delight!