Corn and Shrimps Cakes Ronit Penso

Corn and Shrimps Cakes

Corn and Shrimps Cakes Ronit PensoWith wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes.
These tasty cakes are one quick way to use some of the leftover cooked corn. The fresh, sweet corn pairs beautifully with the shrimps, and the herbs, lime and spices add the right amount of freshness and flavor.
Served with a small salad on the side, these cakes are perfect for summer brunch or lunch. Another option, not shown here, is to prepare much smaller cakes and serve them as finger food.
Whichever way you’ll decide to serve them, I’m sure you’ll enjoy their fresh taste and ease of making.

Makes: 12-14 cakes
Prep time: 30 minutes

4 scallions
½ cup cilantro
1 tsp finely grated ginger
1 Tbs lime zest
1½ cups cooked corn kernels (from 2 fresh corn cobs)
1½ cups coarsely chopped peeled and deveined shrimps (from about 15 medium, fresh or frozen, thawed)
1½  tsp salt
¼ tsp hot paprika
¼ tsp freshly ground black pepper
1 XL egg
1 Tbs lime juice
1/3 cup fine semolina
2 Tbs flour
Oil for frying
Lime wedges for serving

1. Place the scallions, cilantro, ginger and lime zest in a small food processor, fitted with the metal blade, and process coarsely. Transfer to a bowl.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
2. Add ½ of the corn kernels to the food processor and process to a fairly fine mixture. Add to the bowl, along with the rest of the corn kernels.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
3. Process the shrimps coarsely and add to the bowl. Add the salt, spices, egg and lime juice and mix well. Add the semolina and flour and mix again.
Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso
4. Preheat oil for shallow frying in a medium pan over medium-high heat. Add ¼ cup of the mixture and fry the cakes until golden on both sides. Serve hot or at room temperature, with lime wedges.
Corn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit PensoCorn and Shrimps Cakes Ronit Penso Corn and Shrimps Cakes Ronit Penso



Figs and Almonds Cake Ronit Penso

Figs and Almonds Cake

Figs and Almonds Cake Ronit PensoAnyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different. Continue reading

Caponata Ronit Penso


Caponata Ronit Penso

When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading

Multi Grain Focaccia with Grapes and Rosemary Ronit Penso

Multi Grain Focaccia with Grapes and Rosemary

Multi Grain Focaccia with Grapes and Rosemary Ronit PensoThis tasty, summery focaccia comes from Tuscany, and is believed to have Etruscan origins.
From the first time I’ve tried this unique bread, I loved how the taste of the sweet and slightly acidic grapes, combined with the saltiness of the bread and the wonderful aroma from the rosemary, were just perfect together. Continue reading

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Skirt Steak with Green Tahini and Spicy Eggplant Salad

As I’m planning to prepare this dish again today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!

Tasty Eats

Skirt steak green tahini Ronit PensoHere is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors.

The skirt steak
Calculate about 4-5oz (120-150 grams) clean skirt steak per person. Bring to room temperature and…

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Caesar Salad Ronit Penso

Caesar Salad

Caesar Salad Ronit PensoCaesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide. Continue reading

Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso

Peach, Cherries, Coconut and Cacao Nibs Muffins

Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoWith plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.

These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy. Continue reading

Spicy Chicken Wings Ronit Penso

Spicy Crispy Chicken Wings

Add the oil and mix again. Place in the pan, in one layer, and place in the oven.The following recipe is very quick to assemble and to prepare. Here the wings are roasted in the oven, but they can be grilled as well. Just perfect for 4th of July weekend lunch, or any other informal gathering.
I like to serve the wings with blue cheese and celery dressing (check THIS POST for recipe), roasted vegetables, fresh celery – and lots of napkins!
Any way you choose to serve them, I’m sure you’ll enjoy these tasty wings. Continue reading

Mini Lemon Raspberry Squares Ronit Penso

Mini Lemon Raspberry Squares

Mini Lemon Raspberry Squares Ronit Penso

Lemon bars are among my favorite cookies; the contrast between the crispy buttery dough layer and the lemon cream on top is almost addictive for me.
Unfortunately, too many times the bars are too large and are made with a thick dough layer, covered with a thick, overly sweet lemon layer, which is far from soft and creamy, as it should be.
Therefore, I usually end up making the bars myself, exactly the way I like them:  thin dough layer, a bit less sugar, and shorter baking time, to make sure the lemon layer is still pleasantly gooey and moist. Continue reading

Calamari Salad Ronit Penso

Calamari Salad

Calamari Salad Ronit PensoMany of us are more familiar with crispy calamari rings, coated with batter and deep fried. They are very tasty, but also can be quite heavy. Calamari salads are a bit less known, and it’s a shame, as they are a wonderful fresh alternative.
Here is one example for such a salad: lemony and green with fresh parsley, it is just perfect for a hot summer day. It is very easy to prepare and even easier to serve, as it is prepared ahead of time and kept in the fridge until serving. I’m sure you’ll love it once you’ll try it. Continue reading