Page 8 – Personal culinary adventures

Head Trip

One definition of a head trip is an experience in which one’s intellect or imagination seems to expand. ChezHelvetica’s trip focused on two heads, one Cauliflower and the other Toasted. A New York Times recipe for savory Cauliflower Gratin expanded this chef’s imagination in transforming Cauliflower with the fragrances of Cinnamon, Coriander, Garlic and freshly-cut Thyme. Mozzarella and Cheddar replaced the Goat Cheese, creating a perfect complement to grilled Aidell’s Italian Sausage. Every sip of luscious Toasted Head Chardonnay fired up the evening. Delicious Snickerdoodle Cookies, a surprise early birthday gift sent from my niece Rachel (whose intellect is currently expanding in a doctoral program at Purdue), topped off this very special Head Trip!

Blissed Out on Blackberries

ChezHelvetica’s summer triptych of delights feature succulent Blackberries – crowning,
cobbling or crumbling as they transformed anything they touched. Banana Bread with Dulce de Leche, French Toast Casserole and Plum & Blackberry Cobbler (with a Granola topping) all morphed into new creations with these bramble berry jewels. With thanks to sister Abby for the Bananas, Tory Farms for the Plums and Phyllis and Fabrice Florin for the Blackberries, things are certainly juicy around here!

Cooking up a Purse

Inspired by designs seen in the deYoung and Legion museum stores, ChezHelvetica imagined a bag to handcraft using treasures from home. With fine Italian mohair, a shell was knit then lined with a hand-sewn inner bag of beautiful embroidered silk. For a finished look, the top edge was rolled over and glued with Unique Stitch found at The Hobby Company on Geary. A very small shoulder bag, not used in years, was nested inside as a secure pocket for wallet and phone. Finally, a black brass Dritz snap – discovered at Mendel’s on Haight Street – was sewn in the center to anchor the purse. The latest in ChezHelvetica Couture!

Pride&Love&Cal

Simultaneous celebrations at ChezHelvetica took place on this historic day with jubilation for my gay cousins and friends, and excitement for my niece Aliya soon headed to the University of California, Berkeley. In keeping with this joyous mood, sweet Maple Syrup doused a delicious French Toast Casserole made with Challah, Blueberries, Lemon Zest and Cream Cheese; accompanied by Odwalla Orange Juice, Tuscan Cantaloupe, Apricots, Peaches and Strawberries. Open Nature Maple Pecan Granola and luscious Fage Greek Yogurt also followed this rainbow. At the end there was indeed a pot of gold – filled with love!

Memorial and Futorial

An occasion to mark the past with sweet memories of all those lost – and a tribute to our soldiers – and also the future with limitless dreams and opportunities. The ChezHelvetica menu followed this same path with one dish from the past, yet reimagined, and one vibrantly new. A Tomato Onion Crumble became the topping for a Penne Casserole with Feta and Parmesan Cheeses and thanks to the Ferry Plaza Farmers’ Market, Caesar Salad with Rotisserie Chicken. Fresh Romaine Hearts, freshly-baked Croutons and a piquant lemon-scented dressing composed the salad, a creation attributed to a chef from Tijuana and the recipe used in this signature dish at the Zuni Cafe. A beautiful silk scarf from the deYoung Museum became the perfect tablecloth, with the setting further enhanced by candlelight and Calla Lilies just cut from the garden. Chocolate Brownies, served with French Vanilla Ice Cream, were the ideal conclusion for this inspiring evening!

And The Winner Is . . .

Art is precious, be it in a museum or on your table. ChezHelvetica happily claimed two such prizes this very day. First, a beautiful arrangement and vase from the Fine Arts Museums Volunteer Luncheon and second, the mouth-watering bounty and recipes from the VA Farmers’ Market. A bubbling golden brown Tomato Onion Crumble spiced with fresh herbs and topped with a Ciabatta/Parmesan crust, a Grilled Romaine and White Peach Salad accented with Blackberries and Toasted Almonds (served with a Lemon Yogurt Dressing) and remaining pieces of Yotam Ottolenghi’s Eggplant Cheesecake were the featured masterpieces of the main course, all framed by a luscious Chateau St. Jean Chardonnay from Sonoma’s North Coast. The final handmade creation: a cherished family recipe for delicious Chocolate Chip Brownies, angel-dusted with Love and Powdered Sugar!

Plenty. More.

Inspired once again by the “vibrant vegetable cooking” found in Yotam Ottolenghi’s PLENTY MORE, ChezHelvetica embarked on a culinary journey that led straight to heaven. Proof? Witness Eggplant Cheesecake. Roasted Eggplant stuffed with Baby Plum Tomatoes, freshly plucked Oregano, and a mixture of Feta and Cream Cheeses, Cream and Eggs created a truly celestial cloud of savory delight. A brush of Za’atar – a mixture of herbs and sesame seeds – finished the dish, adding the excitement of the Middle East. A bit more down to earth, yet divine in its own right, Grilled Steak Salad joined the table. Grilled Omaha Steaks Sirloin Steak and Red and Sweet Onions topped organic Arugula, also making a voyage to the Middle East with the addition of Figs and a pinch of Cinnamon to the Worcestershire Sauce Dressing. Garlic Focaccia Bread (left a tad too long under the broiler) and velvety Joel Gotts Zinfandel completed this delightful course. Häagen-Dazs Chocolate Ice Cream, crowned with Strawberries and Almonds, was the final present of a very “In The Present” evening!

THIS YEAR in Israel!

The spiritual odyssey to find freedom – voiced for generations by proclaiming “Next Year in Israel” – achieved the pinnacle at this year’s Passover Seder at ChezHelvetica. Propelled by an upcoming trip to Israel by some guests and the incredible recipes in Yotam Ottelenghi’s “Jerusalem” (noted with *), the theme for our menu unfolded. Israeli Charoset, with Apples, Bananas, Pistachios, Walnuts and Almonds covered Yehuda Matzos, accompanied by White and Red Horseradish. Grilled Fish Skewers with Hawayej Spice Mix*, paired with La Crema Chardonnay, was the first course, followed by Clear Chicken Soup with Knaidlach* and its fragrant aroma of Ginger, Thyme and Rosemary. Our honored guest (originally from Israel and celebrating a milestone birthday this very day), provided the most incredible Falafel, Hummus and Israeli Salad ever tasted. Luscious Fried Cauliflower with Tahini* and Couscous with Tomatoes and Onion* accompanied Middle Eastern Skewers of Lamb and Chicken. Robert Sinskey Pinot Noir, Cline Old Vines Zinfandel and Layer Cake Shiraz filled the “mandated” cups of wine for the heartwarming evening. A decadent Chocolate Cake from Tartine Bakery was the surprise dessert for this very special occasion!

Mardi Gras Memories

The ChezHelvetica Krewe celebrated “Fat Tuesday” in Carnaval style – beads, masks, Cajun Stew and all! The aroma of bayou bliss had the table jumping with Red Beans, Rice, Busseto Herbes de Provence Salami (instead of sausage), Prawns, Red Onion, Garlic, Celery and a dash of Worschester Sauce. Memories of a visit to Blaine Kern’s Mardi Gras World in New Orleans recalled the magical site where floats for the parade have been constructed for decades. Rancho Zabaco (reminded me of Zydeko) Zinfandel kept this parade moving to a fitting dessert, Imagine Chocolate Truffles (replete with liner notes) and Ben & Jerry’s Cherry Garcia Ice cream. Laissez Les Bon Temps Rouler – Let the good times roll, as they say in the French Quarter!

Christmas Baubles

Beyond the velvet rope: ChezHelvetica’s Christmas Banquet. Wise men and women surrounded a holiday table adorned in time-honored colors with dishes inspired by traditions from the four corners of the world. A Creamy Sun-Dried Tomato Soup set the warm tone for the evening, followed by Mixed Greens and Red Heirloom Spinach with a Maple Balsamic Salad Dressing topped with Spiced Nuts. Then, from Israeli chef Yotam Ottolengi’s new book Plenty More, an exotic Cauliflower Cake. Sesame and Nigella (Black Caraway) Seeds lined a springform pan and filled with Purple Cauliflower, Red Onion (scented with Rosemary and Basil) in a Parmesan Cheese, Tumeric batter. Smoked Salmon with Truffle Honey and Green Onion Cream Cheese filled Pita Bread, baked before my eyes at Oasis in Oakland. Bobby Flay’s delicious Garlic-Mustard Beef Skewers (made with Omaha Steaks Beef Tenderloin), J Vineyards Pinot Noir and Seven Deadly Zins further elevated the merriment of the evening. Like the star on top of the tree, niece Rachel and her exquisite Berry Pie with Crème Fraîche brought peace to this world of dear family and friends. Merry, Happy to All!