Quick Flourless Almond Cake

CU almond w-cracker-cropped

Continuing the almond theme, I became entranced by a flourless nut cake called tishpishti. The name alone gives pause–two Turkish words that mean quick (tish, originally tez) and done (pishti), and indeed it describes how quick and easy it is to make the cake. A classic of Sephardic cooking in Spain and Turkey and a specialty for Continue reading

Fresh Almonds

Lugs and lugs of freshly harvested Price almonds at Chris Hays’ farmers’ market stand a few Saturdays ago set me off and running on the topic of almonds.

Price almonds, a soft shell variety, at Say Hay's stand at my farmers' market.  Photo © by Rick Wise. Left click on the image to see it full screen.

Price almonds, a softshell variety, at Say Hay’s stand at the Grand Lake farmers’ market in Oakland, California.
Photos © by Rick Wise. Left click on an image to see it full screen.

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Steeped Chicken

The Cantonese  have a technique for cooking a whole chicken by briefly simmering then steeping it awhile to finish the cooking. Translated from the

A steeped chicken coming out of its aromatic bath. Photo © by Rick Wise. Left click on the image to see it full screen.

A steeped chicken coming out of its aromatic bath.
Photo © by Rick Wise. Left click on the image to see it full screen.

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Crepinettes

Crepinettes are sausage patties wrapped in caul fat. Their name is derived from the French word for caul, crepine, hence crepinettes, or little caul packets. They’re an old-fashioned, easy and fun way to craft homemade sausages for a casual get together, especially good in summer when it’s likely to be grilling weather.

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Spiced Cherries

Piquant and sweet spiced cherries, usually called pickled cherries, are a specialty of southwest France where they make a perfect accompaniment to the

Pickled cherries with a sprig of Greek bay leaves from our backyard. Photo © by Rick Wise. To see the picture full screen left click on the image.

Spiced cherries with a sprig of Greek bay leaves from our backyard.
Photo © by Rick Wise. To see the picture full screen left click on the image.

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Charcuterie-Style Potato Salad

Charcuterie-style potato salad features “new” potatoes with cold cuts and no mayo. It’s perfect picnic fare, outside in warm weather, indoors by the fire when it’s cold.

Charcuterie-style potato salad with country pate, soppressata, and English peas. Photo © by Rick Wise. Left click on the image to see it full screen.

Charcuterie-style potato salad with country paté, soppressata, and English peas.
Photo © by Rick Wise. Left click on the image to see it full screen.

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Avgolemeno Sauce

Following the theme in my previous post of the chicken and the egg together in a pot, here’s a similar savory, warm, and beguiling herald to Spring. Called avgolemeno, meaning literally egg and lemon, it’s a classic of Greek cooking that can be either a sauce or a soup.

Ingredients for avgolemeno sauce or soup:chicken broth, eggs, and lemon. Photos © by Rick Wise. To see a photo full screen, left click on the image.

Ingredients for avgolemeno sauce or soup:chicken broth, eggs, and lemon.
Photos © by Rick Wise.
To see a photo full screen, left click on the image.

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