Wed08202014

News

Burglary bump in LAH alarms residents and Sheriff's Office

Los Altos Hills has recorded fewer burglaries than the national and state averages over the past decade, but this year the number of breaking-and-entering crimes has spiked.

Since July 1, the Santa Clara County Sheriff’s Office has recorded 14 resid...

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Schools

Community support pays dividends

Community support pays dividends


As a recent cover story in The New York Times Magazine revealed, getting low-income students into college is not enough to close the achievement/income gap. The percentage of low-income students entering college who actually earn a degree lags far ...

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Community

War veteran to visit D.C. memorial on Honor Flight

War veteran to visit D.C. memorial on Honor Flight


Ellie Van Houtte/Town Crier
Los Altos resident and World War II vet Earl Pampeyan is preparing for an Honor Flight trip to Washington, D.C., next month.

Los Altos resident Earl Pampeyan is scheduled to fly to Washington, D.C., next month to vis...

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Sports

Making a splash

Making a splash


Courtesy of Clarke Weatherspoon
Stanford Water Polo Club’s under-14 boys team earned the bronze medal at the Junior Olympics. Front row, from left: Corey Tanis, Larsen Weigle, Nathan Puentes, Walker Seymour, Alan Viollier and Jayden Kunwar. B...

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Comment

Whom can you trust?: Haugh About That?

Waving my pink poodle skirt with all the fervor of a matador preparing to tease a raging bull, I blinked my 20-year-old eyes and gave a come-hither look to indicate, “I’m ready!” Little did I know that the blind trust I had in this ...

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Special Sections

Getting right by eating right: PAMF doctor's book addresses South Asian health risks

Getting right by eating right: PAMF doctor's book addresses South Asian health risks


Ellie Van Houtte/Town Crier
Dr. Ronesh Sinha, a physician at Palo Alto Medical Foundation, promotes healthful living among the South Asian population. His new book, “The South Asian Health Solution,” includes nutritious recipes.

When you think o...

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Business

From Google to First Street: Massage therapist sets up studio in downtown Los Altos

From Google to First Street: Massage therapist sets up studio in downtown Los Altos


Ellie Van Houtte/Town Crier
Upuia Ahkiong is slated to open Kua Body Studios next month at 106 First St. Ahkiong is sharing space with Evolve Classical Pilates.

A massage therapist with ties to Google Inc. is slated to open a new – and shared...

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Books

"Jack London" chronicles author's adventurous life


Much has been written about American author Jack London, primarily known for his early-20th-century Western adventure novels, including the classics “White Fang” and “The Call of the Wild.”

In Earle Labor’s biography of the literary icon, “Jac...

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People

TIMOTHY WARREN WATSON (TIM)

TIMOTHY WARREN WATSON (TIM)

Born June 2, 1935, died peacefully on August 11, at home in Mountain View, surrounded by his family. He died of complications of Parkinson’s Disease after a courageous 15-year battle.

Tim was the beloved husband of 55 years to his college sweethea...

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Travel

Bergama bound: A visit to newest World Heritage site

Bergama bound: A visit to newest World Heritage site


Photo Eren GÖknar/ Special to the Town Crier
The amphitheater in Turkey’s ancient city of Pergamon, now known as Bergama, overlooks the Bakirçay River valley, left. The city’s ruins also include the Temple of Trajan.

It was 90 F during t...

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Stepping Out

TheatreWorks offers 'Spoonful' of drama beginning this week

TheatreWorks offers 'Spoonful' of drama beginning this week


Kevin Berne/Special to the Town Crier
Three strangers – “Chutes & Ladders” (Anthony J. Haney, left), Odessa (Zilah Mendoza, center) and “Orangutan” (Anna Ishida, right) – come together in an online support group in TheatreWorks’ regional premie...

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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

Festival features fun for everyone

Festival features fun for everyone


TOWN CRIER FILE PHOTO
The Los Altos Arts & Wine Festival boasts more than 375 craft and arts booths.

This weekend’s 35th annual Los Altos Arts & Wine Festival promises to be jam-packed with fun activities for just about everyone. The eve...

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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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