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News

Foothill to offer four-year degree: Foothill aims to launch dental hygiene degree in fall 2016

Foothill to offer four-year degree: Foothill aims to launch dental hygiene degree in fall 2016


Ellie Van Houtte/Town Crier
Students enrolled in Foothill College’s two-year dental hygiene program, above, can soon earn a four-year bachelor’s degree for approximately $10,000.

Foothill-De Anza Community College District Chancellor Linda M. Th...

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Schools

Freestyle hosts exhibition at Computer Science Museum

Freestyle hosts exhibition at Computer Science Museum


Traci Newell/Town Crier
Mountain View High junior and Freestyle Academy student Radika Gupta, right, works with a fellow student during a WebAudio course this month.

For three periods a day, a small subset of students from Los Altos and Mountain Vi...

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Community

Museum explores Stanford, Valley connection

Museum explores Stanford, Valley connection


Courtesy of Julie Rose
The Los Altos History Museum’s “Symbiotic Superstars” event drew a crowd including, from left, “The Lure & the Legends” creator Nan Geschke, Stanford President John L. Hennessy, historian Leslie Berlin and Adobe Systems c...

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Comment

Good compromise on PE exemptions: Editorial

While “Deflategate” captures the national sports headlines, the local issue of physical education class exemptions for freshmen seems a much worthier sports topic for discussion.

The Mountain View Los Altos Union High School District Board of Truste...

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Special Sections

Your Home Brief

Filoli hosts bird exhibition

Filoli kicks off the 2015 season of art exhibitions in its Visitor and Education Center with “The Birds of America: Audubon Collection,” a selection of prints from Filoli’s Permanent Collection, Feb. 10...

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Business

Wine & beer lounge coming to First Street

Wine & beer lounge coming to First Street


Ellie Van Houtte/Town Crier
The new wine and beer lounge Honcho heads to First Street, with a spring opening anticipated.

A cocktail lounge proposed for First Street has cleared its first hurdle – the Los Altos Planning and Transportation Comm...

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Books

"Fearless Genius" photos chart Silicon Valleys brain trust


Not every book needs pages and pages of words to tell a story – some do it through pictures.

“Fearless Genius: The Digital Revolution in Silicon Valley, 1985-2000” (Atria Books, 2014) by Doug Menuez features more than 100 photographs Menuez to...

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People

RUBY DOSHIM LAI

Ruby Doshim Lai was born on July 26, 1929 and passed away at home on January 10, 2015. A resident of Los Altos for over 50 years, Ruby is survived by her husband Bill; children Gwen, Tracy and Allyn; and grandchildren Kiyoshi and Misa.

Born on Mott ...

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Travel

Cuban photographer slated to appear at Foothill

Cuban photographer slated to appear at Foothill


Courtesy of Raúl Cañibano
Cuban photographer Raúl Cañibano is set to appear at Foothill College tonight. His work – including the image “Series: Guajira’s Land, Viñales, 2007,” right – is on display at the KCI Gallery t...

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Stepping Out

'Betrayal' at Pear

'Betrayal' at Pear


Ray Renati/Special to the Town Crier
The cast of Pear Avenue Theatre’s “Betrayal” includes Maryssa Wanlass, from left, Fred Pitts and William J. Brown III.

The Pear Avenue Theatre presents Harold Pinter’s investigation of modern relationships, “...

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Magazine

Tracing history on foot: Hidden Villa’s long hike

Tracing history on foot: Hidden Villa’s long hike


Campers on Hidden Villa’s Sierra Backpacking Trip study historical photos to measure how the land has changed and alternate serving as student leaders who guide the route of their three-week trek.

Amid the high-tech camps and programs of a Bay Area ...

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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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