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!

The Fig, The Fig Leaf, and The Honey

The directive to ChezHelvetica for the amazing “Ladies Who Lunch” get together was the creation of a pre-lunch nosh or nibble using Fig (or Date) and Rosemary. Given that this occasion fell on Rosh Hashanah, the serendipity was finding a recipe for Roasted Figs With Honey and Rosemary. Honey is a traditional food for Rosh Hashanah to evoke a sweet new year. With Rosemary freshly cut from the ChezHelvetica garden, Mission Figs from CalMart and Wild Mountain Raw Honey, the roasting commenced. Just learning that this holiday commemorates the creation of Adam and Eve, images of a Fig Leaf started swirling in my mind! This dish, served with Goat Cheese and Crackers, along with Marinated Fennel and an intoxicating Peach Cocktail made the perfect opener to three delicious Italian salads – Cantaloupe with Proscuitto, Watermelon with Arugula and Tomatoes with Mozzarella – and “Googlie-Eyed” Strawberries. Between the Peach Cocktail, Pinot Grigio, Chianti and fascinating conversation, all the honored guests left somewhat Googlie-Eyed as well! 

Yearning for a dry rub? Spice with heat? Sweetness?

Enter the world of ChezHelvetica food fantasies. A San Francisco Chronicle recipe for Dry-Rubbed Flank Steak with Spicy BBQ Sauce truly defines sensational, wowing taste buds with the heat of Smoked Paprika and Cayenne Pepper and the sweetness of Brown Sugar and Maple Syrup. Rubbed and grilled, the Flank Steak later swims in BBQ Sauce along with Roasted Fingerling Potatoes and Broccoli with Garlic. Organic Pain de Pascal from Trader Joe’s and scarlet Zinfandel from deLorimier Winery in Alexander Valley completed this course. Another summer dream appeared with a luscious Blueberry, Raspberry and Peach Dulce De Leche Crisp, thanks to Tory Farms, the VAMC Farmers’ Market and the magic of making Dulce De Leche from a can of sweetened, condensed milk. Fantasies fulfilled!

What a Fool!

Lest you think this is about a jester, harlequin or someone with poor judgement, ChezHelvetica presents the food fool. From mid-17th century England, desserts with fruit were so named Fool. Similar to a Trifle, the original “Foole” consisted of custard and stewed fruit. Today’s recipes most often include whipped cream as this Blackberry Fool from Martha Stewart Living. The incredible Blackberries from Florin Gardens provided the inspiration for this delicious dessert and a Heavenly Healthy Banana Bread. By adding a half cup of the Berries to the mixture of Whole Wheat Flour, Bananas, Honey, Eggs and Roasted Walnuts and then crowning the whole loaf with a half cup more, the angels were singing indeed!

A Cobb To Covet


 Brown Derby, Hollywood of the ‘ 30s meets ChezHelvetica more than 80 years later in the creation of Cobb Salad. While this classic American salad was first pulled together on a whim by Robert Cobb, the one on this table was a focused study on the finest ingredients available. Hunting and gathering ensued with the juiciest Rotisserie Chicken and sweetest Campari Tomatoes found at Costco and Organic Romaine at the VAMC Farmers’ Market. Blue Stilton jumped the pond from England, imparting its sophisticated Blue Cheese taste to the salad. Hot from the frying pan Applewood Smoked Bacon, creamy Avocados and hard-boiled Eggs completed the entree, accompanied by a warm Sunflower Seed Mini Loaf (all aforementioned from Trader Joe’s). The final flourish: a dressing of Balsamic Vinegar, Extra Virgin Olive Oil, Dijon Mustard and touch of Sugar. A dessert of hand-picked Blackberries from the Florin Gardens, Vanilla Bean Ice Cream, Carob Honey from Cyprus and Mint from the ChezHelvetica Garden evoked the ultimate pleasure!

“You Can’t Always Get What You Want …

But If You Try Sometime You Just Might Find You Get What You Need.” These Rolling Stones lyrics precisely capture the scene at ChezHelvetica. Early in the day, discoveries abounded with Butter Lettuce, Cherry Tomatoes, Green Beans, Yukon Gold Potatoes and Acme Bread from the Ferry Plaza Farmers’ Market. Although seeking Tuna for a Tuna Nicoise Salad, beautiful Wild Salmon ended up being exactly what was needed. With Hard-Boiled Eggs, Capers, Red Onion, Olives and a Vinaigrette using my newly planted herbs: voila, the iconic summer salad appeared. Paired with a Coppola Chardonnay, this reception was indeed the hot ticket. The final embellishment, Michael Recchuiti‘s luscious Malted Chocolate Sauce over Vanilla Bean Ice Cream and Cannonball Cabernet Sauvignon.“In Her Glass Was A Bleeding Man.”

When Thanksgiving is in July . . .

. . . the reasons to be thankful explode like beautiful fireworks *!*!* Behold the ChezHelvetica garden display – new Sage, Rosemary, Mint and French Tarragon juxtapose vibrant Lavender and orange-hued Dahlias, Zinnias and Geraniums. This burst of life, and the bounty of summer produce, inspired the creation of a Thanksgiving-like feast. The perfect recipe – Ina Garten’s delicious Herb Roasted Turkey Breast – was the centerpiece, accompanied by Roasted Sweet Potatoes and a Green Bean Salad from Real Simple. A Balsamic Vinegar, Shallot and Tomato Dressing doused sauteed Organic Green Beans and Garlic for a savory taste that leaves the traditional casserole in the last century. As the first Thanksgiving was celebrated in a town called Plymouth, the bold Renwood Zinfandel enjoyed this evening also came from Plymouth – this in Amador County. And finally – if life gives you Meyer Lemons, make Neiman Marcus Lemon Squares, you will indeed by thankful!