wow, what a crazy week. We were in Boulder over the weekend for a wedding; what a great town. So beautiful! I wish we had had an additional day to spend and just to check out the town, but this was a quick in and out, and it has been busy for me since getting back. Andrew and I are getting married in, gulp, three and a half weeks and there is a lot left to do - a whole lot! And work is busy busy. Oy. Anyway, two new recipes this week, including one from a new cookbook. Here is the lineup:
Nut-Chocolate Bars "Unsurpassed," from Tassajara Cooking
Oatmeal Currant Cookies, from Alice Waters, The Art of Simple Food
I can't believe I made oatmeal cookies with Roshi out of town. They are her favorite. Alas. These are an interesting oatmeal cookie, because you take the oats and you basically grind them in the food processor into almost a flour. So there is a definite taste of oats (there are 1 1/2 cups of oats to the 1/2 cup of flour in the recipe) but not the standard texture. This recipe made a very soft cookie - a bit crisp around the edges, but definitely soft and chewy in the center. They remind me of the big old oatmeal cookies that you could buy in the store when I was young, the texture is very similar. Many of the recent cookies have been a crisp style, so this is a nice change of pace. The nut-chocolate bars from Tassajara are quite good - I think they are basically chocolate chip cookie bars. Yum. A very different execution than what we had last week with Sherry Yard's chocolate chip cookies, but the ingredients are almost the same.
OK, it's late, and I have a court hearing at 8:30 tomorrow morning. Take good care!
D-J
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