Wed08202014

News

Candidates finalized for schools, councils

Candidates finalized for schools, councils


Election season is officially in full swing, as eligible candidates for various city council and school district seats met Friday’s filing deadline set by the Santa Clara County Registrar of Voters.

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Schools

Local tutoring center earns kudos in parent magazine's reader poll

Local tutoring center earns kudos in parent magazine's reader poll


Courtesy of Kobad Bugwadia
Mathnasium’s fourth-grade participants, from left, Jenna Haynie, Maelle Allanic, Tanish Gupta, Hamza Raza and David Chan, join instructors to celebrate their achievements in the tutoring center’s national TriMathlon this ...

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Community

Back to School: Tips, kits and a poem

Back to School: Tips, kits and a poem

Los Altos teachers are readying their rooms this week for the coming onslaught of students, and parents are digging back out lunch boxes and pencil cases (do we still use those?) And here in the newsroom, Town Crier writers offered a slate of back-to...

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Sports

Tyler Johnson: From hills to Heat

Tyler Johnson: From hills to Heat


Courtesy of NBAE/Getty Images
Shooting guard Tyler Johnson, a St. Francis High graduate from Mountain View, signed with the Miami Heat last week.

Signed by the Miami Heat as an undrafted free agent last week, rookie Tyler Johnson faces an uphill ba...

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Comment

Really, why the, eh, consolidation?

The recent merger (consolidation?) of the newly formed Friends of Los Altos (FOLA) and the 14-year-old civic organization Los Altos Neighborhood Network (LANN) left us puzzled.

A July 28 press release, which did not state plainly that the merger fol...

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Special Sections

Globetrotting – one glass at a time

Globetrotting – one glass at a time


Christine Moore/Special to the Town Crier
Take a tour of the world from your own picnic table with a selection of regional wines, above. Argentina’s white wines, left, pair well with a choriza pizza (see recipe on page 35).

I’m taking a...

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Business

Torrey Pines Bank names regional president

Torrey Pines Bank names regional president


Ellie Van Houtte/Town Crier
Torrey Pines Bank recently named Fred Voss its regional president for the Bay Area. The bank has branches at 20 First St. in Los Altos, above, and in Oakland and Southern California.

Torrey Pines Bank last week appointed ...

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Books

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

No ‘Water’ shortage in Mtn. View


Kevin Berne/Special to the Town Crier
Elliot (Miles Gaston Villanueva) struggles to understand Odessa’s (Zilah Mendoza) online activity in TheatreWorks’ regional premiere of the Pulitzer Prize-winning drama “Water by the Spoonful....

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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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