Back to Back : Heart to Heart

ArugulaAbbyTableAs excitement mounts for Thanksgiving, ChezHelvetica welcomed amazing Mother, followed by incredible Sister. TurkeyMomA 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 CarmelNutPieand gratitude embraced both tables as we toasted our thanks to each other and to all that IS right in the world …


Use Your Head!

The Wall Street Journal offered four wonderful options for using a head of Cauliflower, one of which intrigued ChezHelvetica for today’s party. Whole Roasted Cauliflower with Anchovy Aioli pairs two foods, both of Mediterranean origin, in tantalizing combination. Organic Nunez Farms White Cauliflower simmered in a savory bath of Wine, Olive Oil, Butter, Lemon Juice, Bay Leaf and Red Pepper Flakes, then baked until golden. Next, grated Garlic, Olive Oil, Egg, Lemon Juice and the best Anchovies ever tasted, were whisked into a tangy, luscious Aioli. Discovered at the Richmond Produce Market, these Agostino Recca Fillets of Anchovies with Capers are a true delicacy. All guests were instantly transported to Sicily in wide-eyed delight!