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!
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!
