These Chewies Are Nutty

TIMES STAFF WRITER

DEAR SOS: I'm looking for a recipe for the Chocolate Chewies at Torrance Bakery in Torrance. They are the best chocolate cookies I have ever had! They are similar to a brownie and are loaded with walnuts. I would forever be in your debt if you could get the recipe.

JODI MORIOKA

Torrance

DEAR JODI: Let's not get carried away.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W.

*

Torrance Bakery Chocolate Chewies

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.

1 cup egg whites

1 3/4 cups Dutch-process cocoa powder

1/2 teaspoon salt

5 1/2 cups powdered sugar

1 pound walnut or pecan pieces

Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand.

Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake.

48 cookies. Each cookie: 125 calories; 34 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 3 grams protein; 1.67 grams fiber.

*

Use Your Mango

DEAR SOS: The mangoes are wonderful and plentiful. Do you have some suggestions?

MARIA ELENA JOHNSON

Los Angeles

DEAR MARIA ELENA: This mango salsa recipe is from an article by Marie Simmons published in 1993. The recipe explains how to cut the flesh from the mango. Simmons suggested serving the salsa over grilled salmon or other fish or with grilled chicken.

*

Mango Salsa

Active Work and Total Preparation Time: 10 minutes

1 to 2 large ripe mangoes

2 tablespoons minced red bell pepper

2 tablespoons thinly sliced green onion tops

1 tablespoon chopped cilantro or basil

1 tablespoon lime juice

1 serrano chile, minced

Salt

Before peeling the mango, cut it lengthwise along either side of the long, flat central pit. Cut each half in half lengthwise, and then peel off the skin.

Dice the mango flesh into 1/4-inch pieces. Using a sharp knife, cut the flesh from the pit.

Combine the mango, red pepper, green onion, cilantro, lime juice, chile and salt in a small bowl. Stir to mix. Add more lime juice to taste.

1 1/2 cups. Each 1/4-cup serving: 22 calories; 106 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 0 protein; 0.71 gram fiber.

*

A Meatloaf With Sauce

DEAR SOS: We tasted the most delicious meatloaf at H.T. Grill in Redondo Beach. I would appreciate the recipe.

WALTER STRACK

Torrance

DEAR WALTER: Chef Steven Matthews sent the meatloaf recipe, which comes from Tim Dolan, a manager for Hennessy's Tavern Inc. (owner of H.T. Grill). Matthews said the restaurant includes a tomato sauce to jazz it up a bit.

*

H.T. Grill Classic Meatloaf With Roasted Tomato Sauce

Active Work Time: 25 minutes * Total Preparation Time: 2 hours

ROASTED TOMATO SAUCE

5 plum tomatoes

Salt, pepper

1/2 tablespoon olive oil

1/2 cup cilantro leaves, loosely packed

1 tablespoon lemon juice

1 tablespoon granulated garlic with parsley

Heat the broiler.

Cut the tomatoes in half and place them on a baking sheet. Sprinkle them with salt and pepper to taste and the olive oil. Broil until blackened, 5 minutes on the skin side and 10 minutes on the cut side.

Place half of the tomatoes, the cilantro, lemon juice, 1/2 teaspoon of pepper and the granulated garlic in a blender and blend until smooth. Remove the sauce to a bowl. Puree the remaining tomatoes until smooth and add to the tomato sauce. Set aside.

*

MEATLOAF

Nonstick cooking spray

1/4 cup olive oil

3 stalks celery, minced

1 carrot, grated

1/2 green bell pepper, minced

1/2 red bell pepper, minced

1/2 onion, minced

1 1/2 pounds ground beef

4 eggs

1 tablespoon tomato paste

1/2 pound bacon slices, 4 slices chopped fine, divided

1 1/4 cups fresh bread crumbs

1/2 teaspoon salt

1 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon herbes de Provence

1/3 cup flour

Heat the oven to 350 degrees. Coat a shallow baking pan with cooking spray and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the celery, carrot, green and red peppers and onion and cook over medium-high heat until slightly softened, 2 to 3 minutes. Remove from the heat and set aside.

Combine the beef, eggs, tomato paste, chopped bacon, bread crumbs, salt, cayenne and black peppers, garlic, herbes de Provence, flour and the cooked vegetables in a large mixing bowl. Mix together well. Shape into a loaf in a shallow baking pan and cover the loaf with the bacon slices.

Bake until a meat thermometer inserted into the loaf registers 155 degrees, 1 hour, 15 minutes. Then, if needed, place the meatloaf under the broiler to brown the bacon, about 2 minutes. Let stand 10 minutes before slicing. Serve with Roasted Tomato Sauce.

6 to 8 servings. Each of 8 servings: 469 calories; 581 mg sodium; 178 mg cholesterol; 34 grams fat; 11 grams saturated fat; 15 grams carbohydrates; 27 grams protein; 2.33 grams fiber.

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World
72°