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News

LASD approves advisory committee expansion

Los Altos School District trustees approved a resolution Aug. 25 to expand their Facilities Master Plan Advisory Committee, which provides the district with advice on future facilities projects.

The resolution broadened the membership of the committ...

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Schools

Program turns parents into school-day advocates

Program turns parents into school-day advocates


Courtesy of Sonia Maiello.
Project Cornerstone parent reader Sonia Maiello regales a Montclaire classroom.

Parent volunteers at Montclaire Elementary School in Los Altos are gearing up for the seventh year of Project Cornerstone, a countywide YMCA ...

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Community

'Beach Blanket Babylon' star entertains Rotary Club

'Beach Blanket Babylon' star entertains Rotary Club



“Beach Blanket Babylon” star Tammy Nelson entertains members of the Rotary Club of Los Altos Aug. 21. Jerry Tomanek/Special to the Town Crier

Wearing 300-pound hats as she belts out clever, zany and often bawdy songs, Tammy Nelson stars in th...

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Sports

Eagles, Spartans gear up for gridiron season

Eagles, Spartans gear up for gridiron season


Photos by Ellie Van Houtte/Town Crier
Los Altos and Mountain View highs have new starting quarterbacks this year, with Kyle Gnoud, above, taking over for the Eagles.

If any game defined the 2013 football seasons for Los Altos and Mountain View highs...

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Comment

You may have already won!: A Piece of My Mind

There is something irresistible in the idea of buried treasure brought to light. We love to hear about the dusty picture in the attic that turns out to be a genuine Rembrandt, the stock certificate in the bottom of the neglected safe deposit box tha...

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Special Sections

A Chrysler comeback New 200C is proof the company is relevant again

A Chrysler comeback New 200C is proof the company is relevant again


Courtesy of Chrysler
The 2015 Chrysler 200C offers a 295-horsepower V-6 engine and the SafeTec package. The interior features comfortable front seats, lots of legroom and a restyled center-console area.

The reborn Chrysler Corp. is a success story ...

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Business

Modern art exhibit comes to Los Altos: Passerelle teams with Christie's on pop-up venture

Modern art exhibit comes to Los Altos: Passerelle teams with Christie's on pop-up venture


images courtesy of Christie’s 2014
Christie’s auction house will host a pop-up exhibit Sept. 10-18 in downtown Los Altos. Works on display will include Roy Lichtenstein’s “Girl in Mirror,” valued at $2 to 3 million and a 2013 untitled work by Korak...

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Books

‘The Humans’ transcends alien genre to glean human insights

‘The Humans’ transcends alien genre to glean human insights


A good story about aliens is always great fun to read – after all, it’s only by attempting to understand the human race from another perspective that we can see ourselves more objectively.

But readers who might be tempted to dismiss ye...

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People

SARA MITTELMAN

Sara Mittelman, 97, was born May 10, 1917 and died August 15, 2014 at Menorah Medical Center. She was born in Pilica, Poland and came to the USA in 1950. Sara was a Holocaust survivor who lost her entire family during the war. She was one of the olde...

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Travel

Visiting Vancouver Western Canada's premier destination has much to offer

Visiting Vancouver Western Canada's premier destination has much to offer


Photos courtesy of TOURISM VANCOUVER
Outdoor adventures abound in and around Vancouver, including a boat excursion into Horseshoe Bay and a jaunt on the Cliffwalk at Capilano Suspension Bridge Park, among the most popular attractions in British Col...

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Stepping Out

Los Altos Stage Company attaches itself to

Los Altos Stage Company attaches itself to "Trailer"


COURTESY OF LOS ALTOS STAGE COMPANY
The cast of “The Great American Trailer Park Musical” includes, clockwise from left, Mylissa Malley (Lin), Christina Bolognini (Pickles) and Vanessa Alvarez (as Betty).

Los Altos Stage Company launches its 19t...

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Spiritual Life

Spiritual Briefs

Meditation group meets at Foothills Congregational

A Weekly Meditation Practice group meets 7-8:15 a.m. Tuesdays at Foothills Congregational Church, 461 Orange Ave., Los Altos.

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Magazine

Los Altos Hills home showcases resort-inspired living

Los Altos Hills home showcases resort-inspired living


Courtesy of Spectrum Interior Design
In place of a more traditional fireplace, this modern living room features a linear-flame firebox that emits heat while offering a sculpturelike design element.

After traveling the world and visiting a host o...

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Stuff your cookies with seasonal treats


Eliza Ridgeway/Town Crier
Stuff cookies with nuts and fruit, above, and top with a sprinkle of flaked salt to create a hearty holiday treat.

Chock-full of nuts and fruit, my go-to holiday cookies (which I cook all year round) are hard to mess up even during busy party prep and they offer a hospitable premise: a thoroughly sweet treat, with redeeming qualities.

They’re tart, rich, nutty and crunchy, with a crinkle of salt on the top. The red and white of cherries and white chocolate suit the season, but this isn’t a cheesy Christmas cookie that puts appearance over flavor – it’s a fully loaded feast. The half-oat, half-flour base provides a satisfying heft while the add-ins add up to an almost granolalike effect.

British baker and food magnate Nigella Lawson, who inspired these cookies, calls for only white chocolate, but I don’t think we should stop there – I add white and dark chocolate, preferably chopped from a bar rather than premade chips. The fractured irregularity of chopped chocolate makes for a beautiful-looking cookie and gives entertaining variation in each bite.

For dried fruit, Lawson chose cranberries, but I prefer the bright, sharp flavor of cherries. Anything with an acid bite will do. For nuts, pick a favorite (or what’s in the cupboard) – I alternate between walnut and pecan.

Lawson’s holiday book, “Feast: Food to Celebrate Life” (Hyperion, 2003), includes the original version of the recipe that follows and offers a model for thinking about how we bake. Although some baking requires great precision (see: Lawson’s peanut brittle recipe, which I botched three times in a row), other treats allow for a roguish amount of variation, tuning the taste to your whims and what’s on hand.

The felicitous conjunction of salt and sweet on the dessert menu isn’t news to anyone at this point, but this recipe can convince you that it has a place in the world of humble homemade cookies.

Lawson has a long-professed love for Maldon Sea Salt, a flaky variety so light it brings bursts of flavor without the too-strong punch of heavier-grained varieties. Widely available in the U.S. in recent years, you can now regularly stock up on boxes that once had to be hand-carried from the UK.

Years ago, I forgot to add salt to one round of these cookies – a disaster caught too late – but rashly decided to rebound by crushing flakes of Maldon salt on the top of each cookie as I put it in to bake. The outcome: weirdly successful, and almost certainly assisted by the fact that, like a heathen, I bake with salted butter (increasing the amount of salt that goes into a recipe, but also accidentally hedging against a forgotten ingredient). This forgiving formulation tastes delicious regardless of the liberties (accidental or otherwise) you may take with it.

Cherry White-Chocolate Cookies

• 1 cup flour

• 1 cup rolled oats

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 9 tablespoons chilled butter

• 2/3 cup dark brown sugar

• 1/2 cup white sugar

• 1 egg at room temperature

• 1/2 teaspoon vanilla extract

• 2/3 cup dried cherries

• 1/2 cup pecans, roughly chopped

• 1/2 cup white chocolate, chopped

• 1/3 cup dark chocolate, chopped

• 1/2 teaspoon flaky sea salt, for sprinkling

Preheat oven to 350 F.

Whisk together flour, baking powder, salt and rolled oats in bowl. Beat together butter and sugars until creamy, then beat in egg and vanilla.

Delicately beat flour mixture into butter/sugar (minimal mixing keeps the cookies tender), then fold in cherries, nuts and chocolate.

Using your hand or a spoon, scoop tablespoon-sized chunks of dough, gently mold into roundish shapes and place on cookie sheet. Use fork to gently flatten each ball. Sprinkle with sea salt, crushing flakes with your fingers as you go.

Bake 15 minutes, until cookies are tinged a pale gold. They will be too soft to lift immediately off the baking sheet, so let cool unmolested.

Makes two dozen cookies.

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