Many of Los Angeles' top rated restaurants, and those still reverberating on tastebud memories along local attractions and destinations have culinary selections in the book, Chicken Salad with Orange Souffle from Neiman Marcus, Beverly Hills; Quiche a la Ma Maison, from long departed beloved Ma Maison, West Hollywood, Corned Beef from the Santa Anita Racetrack, Arcadia; Chicken Chilaquiles from the Border Grill, Santa Monica. The book also contains some requested recipes outside of Los Angeles and in a couple cases, way off the beaten path. But, good food is good food! Garlic Soup from Artz Rib House, Austin, TX; Buckwheat Cakes from the Wigwam Hotel, Holbrook, AZ; Skyline Chili from Skyline Chili, Cincinnati, OH.
These cookies are from Rock in Marina del Rey, that was owned by Hans Rockenwagner. And, for any serious chocoholic, these cookies are the ultimate drug to feed your addiction. Their consistency borders on that of a brownie. They are very dense and filled with patches of pure chocolate. They are terrific slightly chilled, but they are just as good fresh out the oven.
Espresso Macadamia Nut Cookies
Total Time: 1 hrs.
Baking Time: 10 min.
Preparation Time: 20 min.
Refrigeration Time: 30 min.
4 ounces unsweetened baking chocolate - coarsely chopped
3 cups semisweet chocolate chips - divided
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla extract
50 macadamia nuts
In the top of a double broiler over gently simmering water, melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring occasionally until the mixture is smooth and completely blended. Set aside to cool to room temperature.
In a medium mixing bowl, sift together the flour, baking powder, and salt; set aside. In a large mixing bowl, combine the eggs, sugar, espresso powder, and vanilla and beat together until the mixture holds a ribbon when the beater is lifted away. Fold in the cooled chocolate mixture. Fold in the remaining chocolate chips and the macadamia nuts. Let the batter rest for 30 minutes, covered in the refrigerator.
Preheat the oven to 400 degrees F. Butter and flour 2 large baking sheets. Spoon about 2 tablespoons cookie batter at a time onto the prepared baking sheet. Place cookies at least 1 inch apart. Bake for 7 to 10 minutes, or until puffy and shiny. Cool on a rack.
The Hershey Co., the nation's largest candy maker, plans to acquire a California-based specialty maker of dark chocolate bars and baking products.I adore Scharffen Berger. I only hope that this buy out won't destroy the quality of their product, as buyout usually do. I especially enjoy their chocolate for the best brownies in the world. And, of course, it makes a world of difference in cookies, too.
Hershey did not say Monday how much it would pay to purchase Scharffen Berger Chocolate Maker Inc. The company owns and operates three specialty stores in New York City, San Francisco and Berkeley, Calif., and its products are also carried in other specialty stores.
...In the past year, Hershey has acquired the Mexico-based maker of spicy candies, Grupo Lorena, and Hawaii's largest macadamia nut processor, Mauna Loa Macadamia Nut Corp. - AP
And I am so glad they did!
Informative. Nicely designed. Great stories. And they now an online version! Way cool!
Today, we're visiting the pages of the St. Petersburg Times.My grandparents lived in St. Petersburg and we would always visit them on our trek down south for the winters. (Golfing snowbirds, we)I have fond memories of climbing up in their grapefruit trees, wandering miles and miles of beach (which was a wonder for a young lass from New England). And then of course, the hot and humid Christmases with fake plastic Christmas trees. I always got a kick out of the city being known as "Wrinkle City" to truckers in the 1970's. I guess alot of other people's grandparents lived down there, too.
Cook's Illustrated would like to ask a favor of you. We are asking you to become a "Friend of Cook's". What does a "Friend of Cook's" mean? Well, we would like to be able to email you from time to time to ask your opinion about upcoming books and articles and also about your cooking habits. Most of all, we would like you to occasionally test a recipe for us. This is not a paid position -- you would buy your own ingredients and cook the food on your own time - but we think it might be fun to try Cook's recipes before you see them in a magazine. We would then want you to fill out a simple questionnaire about the recipe and email it back to us. You would only be asked to test 2 or 3 recipes per year.This is not a marketing gimmick or promotional message. We really do want to know how our recipes fare in your home with your cookware, your stove, your oven, and your local ingredients. All we ask is that you tell us what you really think of our recipes. If you would like to become a Friend of Cook's, email us at firstname.lastname@example.org.
nabisco has recalled boxes of its single-serving oreo chocolate wafer snacks because they may mistakenly contain individual packages of chips ahoy cookies.
this is a health risk for those with a milk allergy because the baked oreo wafers don’t contain milk, while the chips ahoy cookies do. - 13 july
nabisco foods issued a national recall friday for 838,000 boxes of pure milk chocolate covered oreo sandwich cookies because some boxes may contain cookies with peanut butter creme filling, posing a health hazard to people allergic to peanuts. - 15 julynot a good week for those cookiemonsters with food allergies, either...
And professional chefs, including Slate food writer Sara Dickerman, turn up their noses when Ray comes around. It's easy to see why: Ray rejects specialty ingredients, elaborate recipes, and other foodie staples. But she deserves our respect. She understands how Americans really cook, and she's an exceptional entertainer.Since it is going to be 103+ again today....I think a one of Rachel's Mochaccinos would be in order! So...Cheers, Fletch!
It was one of the most valued "seen and be seen" venues in the city. The stars made the Brown Derby their second home. At one point, the Vine Street location stayed open 24 hours a day, seven days a week. The most prominent customers, Katharine Hepburn, Joan Bennett, Jean Harlow, William Powell and Joan Crawford sat in booths on the desirable north side beneath caricatures of themselves drawn originally by artist Eddie Vitch, who sketched in exchange for meals.
The stories are legendary: Clark Gable proposed to Carole Lombard at the Brown Derby, and Lucille Ball and Jack Haley fought a duel with flying dinner rolls, a classic food fight that ended in a truce.
I remember watching the stars head to the Ambassador for their soirees after awards ceremonys...and I actually did get to eat in the Hollywood Brown Derby before it was closed. Of course it didn't have that same "aura" as when it was the toast of hollywood, but I could feel the history in the booths.There were numerous locations....(Hollywood, Los Feliz) the first and most recognizable one being the brown bowler shaped building on Wilshire Boulevard. (pictured above) Built in 1926, it stood right across the street from the Ambassador Hotel (built in 1921) and the infamous night club, the Cocoanut Grove. It was also not far from the Bullocks Wilshire Building, one of the most beautiful art deco buildings in the United States.