Cook’s Notebook: Espresso powder at Rosauers, online

I have acquired a few recipes that call for “Instant Espresso Powder.” I have been unable to find any. Do you know where it can be obtained? Thank you, Shirley Schierman

Dear Shirley: I picked up the Medaglia D’Oro instant espresso powder in my pantry at the Rosauers supermarket on 29th Avenue in Spokane. It comes in a small glass jar with a green lid. The label is red, white and green like the Italian flag.

It can be purchased online at several sites including Amazon.com. A 2-ounce jar is $3.99. Search under gourmet food.

It also can be purchased for $4.50 through The Baker’s Catalogue from King Arthur Flour. On the Web, go to www.kingarthurflour.com. Click on “Shop” and search for espresso powder. The Baker’s Catalogue can also be reached at (800) 827-6836.

Dear Readers: A reader called recently because she was searching for a recipe for Cobb Salad. She remembered seeing a Dorothy Dean recipe, but I was unable to find one. But just after hanging up the phone I noticed a recipe for Cobb Salad in the cookbook I was using, “One Dish Meals” from the Culinary Institute of America.

Here’s the recipe from the new cookbook:

Cobb Salad

Cobb Salad was created at the Brown Derby Restaurant in Hollywood, Calif. Various interpretations may call for either chicken or turkey. The garnish suggestions here are typical, but some versions have included watercress, celery, Cheddar cheese, hard-boiled eggs, black olives, or alfalfa sprouts.

2 pounds chicken breasts, boneless and skinless

2 teaspoons salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 tablespoon vegetable oil

16 bacon slices

8 cups torn romaine lettuce, washed and dried

1/2 cup Cobb Salad Vinaigrette (recipe follows)

1 1/2 cups diced plum tomatoes

2 cups crumbled blue cheese

2 ripe Haas avocados, sliced 1/4 inch thick

1/2 cup thinly sliced scallions, cut on diagonal

8 hard-cooked eggs, quartered

Preheat the oven to 400 degrees.

Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large sauté pan over medium-high heat until it shimmers. Add the chicken and sauté until golden brown on both sides, 2 to 3 minutes on each side. Place the pan in the preheated oven and cook the chicken to an internal temperature of 165 degrees. Cool and cut into 1/4 inch thick slices on the diagonal.

Sauté the bacon until crisp. Drain on absorbent paper and crumble into small pieces.

Toss the romaine with the vinaigrette and make a bed on chilled plates or a chilled platter. Top with chicken slices, diced tomatoes, blue cheese, avocado, scallions, hard-cooked eggs and crumbled bacon. Serve at once.

Yield: 8 servings

Approximate nutrition per serving: 776 calories, 63 grams fat (21 grams saturated, 73 percent fat calories), 43 grams protein, 8.7 grams carbohydrate, 310 milligrams cholesterol, 4 grams dietary fiber, 1,509 milligrams sodium.

Cobb Salad Vinaigrette

1/4 cup water

6 tablespoons red wine vinegar

1/2 teaspoon sugar

2 1/2 teaspoons lemon juice

1 1/4 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon coarse grain mustard

2 garlic cloves, minced

1 1/4 cups extra-virgin olive oil

Blend together all ingredients except for the olive oil. Let stand for 5 minutes.

Add the olive oil and whisk thoroughly. It may be necessary to blend the dressing together again before serving.

Yield: 2 cups.