PURPLE – renown as the color of royalty, and the symbol of magic and mystery. This week, ChezHelvetica was gifted with the double enchantment of Purple Rhododendrons and Purple Cauliflower; flowers from our own garden and the sweetest of all the Brassica oleracea from the VAMC Farmers’ Market. Cauliflower was brought to England by Flemish weavers in the mid-1600s and later became the rage of the French court, where Louis XV’s mistress, Comtesse du Barry had a Consomme of Veal, Oxtails and Cauliflower named for her. The brazen story here was the seductive Brazin Zinfandel paired with Roasted Cauliflower, Bacon, Garlic, Balsamic Vinegar and Extra Virgin Olive Oil blanketing Whole Wheat Spaghetti. Warm Roasted Walnuts and Medjool Dates concluded this evening of Purple Passion!
Amaranthaceae – with Warm Bacon Dressing
From the edible flowering plant family Amaranthaceae (first grown in 14th century Persia), behold Spinach! Catherine de’ Medici, Queen of France, so loved Spinach, she insisted it be served at every meal. The name “Florentine” evolved for dishes using this leafy green in reference to Florence, her place of birth. From Catherine’s table in 1533 to ChezHelvetica’s in 2013, we dined on Spinach Salad With Warm Bacon Dressing. Sweet Red Onion and White Mushrooms from the Ferry Plaza Farmers Market and Baby Spinach from Trader Joe’s received their savory crown of thick sliced Bacon, Balsamic Vinegar and Dijon Mustard dressing. Homemade Chicken Soup and Acme Bread’s wonderful Pan de Mie completed this course of the feast, paired with lush Geyser Peak Sonoma County Chardonnay. Tory Farm’s first of the season Peaches, sauteed in butter and served a la Mode with roasted Walnuts, royally concluded this Saturday soiree!
Roses, Risotto & More
The quiet pleasure of snipping the season’s first Sterling Roses … the joy of having them grace the table … the all-out excitement of celebrating Spring with new recipes at ChezHelvetica. An alternative preparation for much-loved Risotto beckoned in Martha Stewart Living with Baked Risotto with Fines Herbes and Lemon. Using Leeks, Parsley and Green Onion from the VAMC Farmers’ Market and Tarragon from the ChezHelvetica deck garden, and Arborio Rice with Wine, Chicken Broth, Lemon Zest and Parmesan Cheese, a delicious, creamy Risotto emerged (with a little stirring) from the Viking oven. Caesar Salad accompanied the baked beauty, as renowned Simi Winery Chardonnay elevated this evening’s Spring celebration. Days later, Coconut-Crusted Shrimp (a recipe from Martha’s Everyday Food insert) followed as the latest experiment, with wonderful flavors of Coconut, Dijon Mustard, Curry Powder and mouth-watering Gulf Prawns. With a bed of Couscous and Roasted Broccolli, dinner was on the table. Happily, the bloom is on the Rose and on the HomeChef!
Sole Mating
Ceviche. . . such a sensual word; possibly because of its origin (according to lore, Moorish women from Granada accompanied Spanish conquistadors and brought it to Peru), or simply the idea of eating raw fish. With gleaming white Dover Sole from Costco, ChezHelvetica embarked on the creation of Sole Ceviche With Cumin Creme Fraiche. Small pieces of Sole marinated for eight hours in Lime Juice and Tangerine Juice (substituting for Orange), Red Onion, Tomatoes, Spices and Parsley. Yes, it’s the “hate Cilantro” camp here, so Parsley was the replacement herb as Red Pepper Flakes replaced a Jalapeno Pepper. Velvety rich Creme Fraiche with Lemon Juice and Cumin cooled the Ceviche as we chilled with Michael Pozzan‘s oaky Chardonnay. Guacamole with homemade Tortilla Chips and Crudite´ completed this course with TJs Peanut Butter Tracks Ice Cream topping off the dinner. Crystal martini glasses – wedding gifts – encircled the Sole Ceviche as we embraced our new Sole Mates!
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!
