Plenty of chocolate, hazelnuts, and Nutella make these cookies unforgettable.
Get ready for a cookie that will flat-out seduce you.
Think chocolate chip cookie — but one made extra special with hazelnut flour in the dough, oodles of chopped chocolate, and streaks of creamy Nutella.
If you aren’t smacking your lips yet, you absolutely will when a tray comes out of your oven.
“Chocolate Hazelnut Cookies” is a recipe from the new cookbook, “Zoe Bakes Cookies” (Ten Speed Press), of which I received a review copy.
It was written by Zoe Francois, the Minneapolis pastry chef, creator of the Zoe Bakes website, and star of her own series, “Zoe Bakes,” on the Magnolia Network.
There’s no denying that Chef Laura Ozyilmaz is tough, having fought her way back from elimination on “Top Chef’‘ to win “Last Chance Kitchen” to gain another shot at victory.
In the end, she may not have won the overall competition, making it as far as one of the last four competitors standing. But she won over many fans for her gumption and creative dishes. That she did all this while in the midst of opening Dalida in San Francisco, her restaurant with her chef-husband Sayat Ozilmaz, makes it doubly impressive.
Even before “Top Chef,” Dalida was a hard reservation to come by. It’s easy to see why, when you consider that this Eastern Mediterranean restaurant was opened by two chefs with impressive pedigrees.
An amuse of teeny tuna tartare cones greets every diner at the new Eos & Nyx.
These days, when you hear of a splashy new restaurant opening its doors, you’ll be forgiven if your thoughts automatically go to San Francisco, Wine Country, or even Palo Alto.
Eos & Nyx, however, is not in any of those places, but rather in downtown San Jose.
Previously a movie theater, the soaring space has been transformed into a glitzy, two-story, 4,000-square-foot Mediterranean restaurant. Fifteen months in the making, it was designed by San Diego’s Basile Studio, which also did California’s Puesto restaurants, including the one in Santa Clara.
The entrance in downtown San Jose.The stylish dining room.The view from the second floor.
Appropriately named for the Greek goddesses of day and night, Eos & Nyx takes on a different personality from brunch (Fridays, Saturdays and Sundays) to dinner (Tuesday through Saturday). During the day, when the weather is warm, the floor-to-ceiling, garage-door front windows can be raised to bring the outdoors in, bathing the leafy dining room adorned with lifelike fake trees and even river rocks underneath the booths with tons of natural light. At night, the vibe is more Vegas-like with moodier lighting that makes the copper accents glimmer and the back-lighted bar stand out.
Back to when I was a tot and my dad would tote home pink boxes of pale yellow custard pies from San Francisco’s Chinatown.
And back to when my older brother started a family of his own and began baking them for his signature Thanksgiving Day dessert.
But I’d never had one that had a sneaky smidge of white miso in it.
Until now.
And boy, is it fabulous.
“Miso & Nutmeg Custard Pie” takes that homespun dessert — and gives it a little more oomph.
The recipe is from the new “I’ll Bring Dessert” cookbook (Hardie Grant), of which I received a review copy. It’s by Benjamina Ebuehi, a recipe developer and food stylist based in London.
