Nutty, elegant tahini cookies.
Nothing beats the high of discovering a favorite new treat at a bakery or restaurant.
And nothing stings like the blow of finding out the establishment has decided to take it off the menu.
We’ve all been there, right?
When Food Gal reader Kristy W. discovered that her favorite tahini cookies had been yanked from the bakery case at the new Manresa Bread in Campbell, she was beside herself.
So what did she do? She asked yours truly if I could somehow get the recipe.
Well, Kristy, your wish is my command.
Another year, another 365 days of satisfying the appetite. Which eats do I still dream about? Which would I go back to just for another sublime taste?
These are my Top 10 dishes of the year (in no particular order). Here’s to 2019 — and more unforgettable meals to come!
Chocolate (left) and halva (right) babkas by Babka by Ayelet.
If you think babka is just a sweet yeasted bread swirled with chocolate or cinnamon, then get ready to have your mind — and palate — blown.
After months of delays, Babka by Ayelet finally opened its doors two weeks ago at Palo Alto’s Town & Country Village to serve up babka in a variety of flavors, both sweet and savory.
Made by Israeli-born Ayelet Turgeman Nuchi, a former private chef on the Peninsula, this Eastern European specialty bread has been transformed.
A gluten-free, crust-less dessert made with new Pazazz apples.
There’s a new apple in town. And it’s full of pizzazz.
Or should I say pazazz?
The Pazazz apple is a descendent of the Honeycrisp. So if you love the latter as I do, you will go nuts for the new variety, as well.
Like the Honeycrisp, the Pazazz is crisp as can be, making it an ideal apple to eat out of hand. It has just enough tartness to balance its flavor. I think it has a fuller, more winey taste, too.
The process of creating this apple started a decade ago through cross-pollination with a Honeycrisp. The Pazazz is now grown by family orchards across the country, and available at Safeway stores.
Just say “Pazazz”!
When I received samples recently, I knew they would be ideal to bake with.
A two-fisted chicken schnitzel at the new Manresa Bread in Campbell.
If you already love the artisan loaves at Manresa Bread, then you are sure to go bonkers for the new downtown Campbell location that opened less than two weeks ago.
That’s because it features not only its already adored long-fermented loaves made with its freshly milled flours, but bread in so many other incarnations.
We’re talking chicken schnitzel breaded in the bakery’s own crumbs before being fried to a crisp and loaded into a fresh-baked bun with caper, mayo and house-fermented kraut.
Spaetzle made with a sourdough starter, and finished in a sauce of whey, butter and Pecorino.
And bone marrow matzo balls bobbing in bone broth, with the tender, moist dumplings actually made with levain bread crumbs.
Shelves of bread where you help yourself to loaves.
At 2,100 square feet, the Campbell locale is twice the size of the Los Gatos and Los Altos locations, enabling it to also operate much more like an all-day cafe, with hours from 7 a.m. to 8 p.m.