Medina Berry Farms

Resurrection

ChezHelvetica celebrated Easter (on the fourth day of Passover) with a trinity of family and multi-nationality of dishes. A Zaalook Salad from La Maison Arabe in Marrakech, Morocco (with Eggplant, Tomato, Paprika and Cumin) rested on Arugula and Spinach, framed by Deviled Eggs. (NB: The boiled egg’s origin can be seen in recipes as far back as ancient Rome.) Also of Italian inspiration, Lemon Asparagus Risotto and Garlic-Lemon Scallops. The delicious Arborio Rice Risotto was flavored with Garlic, White Wine, Lemon Zest/ Juice, and Parmesan Reggiano Cheese in a five-step preparation, handled by the very talented Sous Chef. The Chef’s attention next focused on Sea Scallops sautéed in Butter and Garlic, then drenched in a Lemon-Butter sauce which accompanied the Risotto. Tangy Reed’s Ginger Beer, whose Ginger is sourced from the Peruvian Amazon, paired perfectly with this course. Finally to America for a Hot Fudge Sundae made with Häagan-Dazs Ice Cream, Berries from Medina Farms at the VA Farmers Market and Smuckers decadent Hot Fudge. We have Risen and hope You did as well!

The Progeny

Like beautiful new blooms on a Rose bush, ChezHelvetica welcomed the daughter and three grandchildren of a dear friend (now smiling down from heaven). After researching kid-friendly dishes, a Frittata seemed like a good choice for our meal, made even more fun by using a paella pan in the preparation. With Shallot, Garlic, Cremini Mushrooms, Mozzarella, Ricotta, Eggs, Half & Half and Baby Spring Mix Lettuce (instead of Spinach), it indeed starred as a savory sensation! Sweet Potato Fries (roasted in Sesame Oil, Smoked Paprika and Garlic) created a wonderful side dish, especially accompanied by Stonewall Kitchen‘s Lemon Herb Aioli and Sir Kensington’s Classic Ketchup. Homemade Lemonade was the perfect summer beverage to serve at the gathering. Our sweet finish: Mixed Berry Crumble Bars (using Strawberries, Raspberries and Blueberries from Medina Berry Farms at the VA Farmer’s Market and juicy Blackberries from Tony’s farm). A choice of Ben & Jerry’s Vanilla Caramel Fudge and (non-diary) Phish Food Ice Cream toppings brought smiles all around! Meet Nissa Schumacher’s children: Will, Drew (twins) and sister Laney!!!

Grilling for Burners

It’s time once again for a Bon Voyage meal for those headed to the Black Rock Desert, embarking this year on their “Rite of Passage”. The meal highlight for My Burner was a Grilled Chicken and Corn Salad with Avocado and Parmesan, a recipe from Real Simple magazine. Kosher chicken from Trader Joe’s and organic white corn from the Fillmore Farmers Market were grilled stovetop, along with a baguette brushed with oil infused with basil. This dish was delightfully simple to make, thanks in part to some knowledge just learned from Food & Wine magazine about removing corn kernels from the cob. Using a bundt pan, you place the ear in the center hole and then slice off the kernels; they fall weightlessly right into the pan. Luscious red strawberries from Medina Berry Farms (also found at the Fillmore Farmers Market) were the Sweet Send Off.