Page 9 – Personal culinary adventures

Back to Back : Heart to Heart

As excitement mounts for Thanksgiving, ChezHelvetica welcomed amazing Mother, followed by incredible Sister. A pre-holiday feast included traditional favorites – Roasted Turkey Breast, Yams and Dry-Fried Green Beans, with the vibrant addition of Kale with Pomegranate Dressing. Curly, purple Kale from Nuñez Farms met Pomegranate from Tory Farms, adorned with Champagne Vinegar, Shallot, Feta Cheese and beautiful deep purple Pomegranate seeds. Acacia Chardonnay from Carneros kicked off the meal; velvety Bogle Old-Vine Zinfandel paired with the decadent Caramel Mixed Nut Pie dessert. Luscious French Vanilla Ice Cream topped the Inzana Ranch Walnuts, Pecans, Almonds and Hazelnuts and rich Caramel Sauce. Then something new for guest #2: a Cornmeal Crust quiche (rather than bars) with savory Arugula, Onion, Garlic, sweet Flame Raisins and Pine Nuts mixed with Parmesan, Ricotta and Feta. The alluring fragrance of Cinnamon and Nutmeg instantly transported the Sisters to the Mediterranean. An aura of love and gratitude embraced both tables as we toasted our thanks to each other and to all that IS right in the world …

Comfort Food+Comfort Company

“Healthful, but just-as-divine” piqued the interest of ChezHelvetica with Real Simple‘s Comfort-Food Makeover featuring Roasted Broccoli and Tomato Mac-and-Cheese. This creamy KISS (Keep It Simple Stupid) recipe turned into a French kiss with the addition of Muscat de Provence, a rare sweet squash from the south of France. Roasted organic Broccoli, Cauliflower and Cherry Tomatoes – plus the Squash and some Red Onion – joined Barilla Pasta Shells in a rich Cheddar Cheese bath. Topped with Pepper Jack Cheese, the sparks really flew! Aidell’s Chicken-Apple Sausage and Saveur‘s Celery Salad (with additional Baby Spinach) accompanied the featured dish with savory and fresh accents. Easing us into further comfort: Brazin’s velvety Dry Creek Valley Old Vine Zinfandel. The final hug – Food & Wine’s Blackberry and Apple Crisp with Nut Topping à la mode. The right food with the right person – indeed, the definition of Heartwarming!

Columbus Day

From Christopher Columbus in 1492 to ChezHelvetica in the New World – The Niña, the Pinta, and the Santa Maria were now replaced by the Dips, the Baguette and the Salmon Salad. Hummus and Egg Salad served with Celery Hearts and Organic Carrots kicked off the voyage, soon discovering the treasure of fresh Walnut Baguette. Little Gems and Italian Parsley harbored Wild Salmon (roasted with Truffle Oil, Honey, Meyer Lemon Juice and Wine), Whole Wheat Couscous, Cauliflower (spiced with Cumin Seed and Curry), savory Kalamata Olives and sweet Cherry Tomatoes. A global voyage of flavors indeed with ports at the Ferry Plaza, VA, and Clement Street Farmers Markets, greeted by the hardworking farmers from Latin America, Greece and California coast. In recognition of the guests who enjoyed this lunch, once students at OSU in Columbus, Ohio who journeyed to San Francisco, here’s to the Bucks and to the Giants, conquerors of the 21st century!

From the Land of Don Quixote

Miguel de Cervantes beloved literary tale “Man from La Mancha” revealed new significance, and romance, on this summer evening at ChezHelvetica. With Spain as the exciting accent of this anniversary celebration, we toasted with Gloria Ferrer Blanc de Noirs along with Green and Manzanillo Olives, Almonds and Salmon Ahumado con Queso Fresco Montaditos (Smoked Salmon with Cream Cheese) and Honey Truffle bites. Tyler Florence’s warm Roasted Tomato Soup opened the meal with rich, savory flavors – Early Girl and Cherry Tomatoes, Garlic, Onion and Basil. The soup was accompanied by delicious Manchego, so named for Spain’s famed cheese made from the milk of sheep grazing the country’s La Mancha region. Pearl white corn kernels had fallen weightlessly into a bundt pan when making the featured entrée, a Salad of Grilled Chicken and Corn, Avocado and Baby Spinach, dressed with a Garlic and Rosemary-infused Vinaigrette (from Real Simple), paired with velvety Etude Pinot Noir. Like windmills spinning bliss, Neiman Marcus Delicate Lemon Squares, made with Meyer Lemons and crowned with Yellow Raspberries, created the perfect conclusion for “Life Happily Ever After, not an Impossible Dream!” (Muchas Gracias to the Fillmore and VA Farmers Markets, Trader Joe’s and Safeway as the food and beverage sources for this meal.)

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!