Tasty recipes from chef Ronit Penso's kitchen
Ossobuco is a term that describes both a cut of cross-cut bone-in shank, and the dish cooked with it. Most often the dish is an Italian slow braised stew, (as in THIS recipe), which is always my first choice, However, I also like to cook this cut with different flavors, and this time, I’ve decided… Continue reading Beef Ossobuco with Mexican Flavors
Hearty and aromatic Ossobuco stew is an ultimate dish for serving on a cold day. The cross-cut shanks with the bone, are the base for the dish. They are first pan fried, and then cooked with different vegetables and liquids, depending on regional variations and personal taste.
The following hearty dish, is perfect for a cold day. The Ossobuco steak (cross-cut beef shank, with the bone in the center), is one of the richest and tastiest cuts. Inspired by the traditional “ossobuco in bianco” (ossobuco in white sauce) dish, that originated around Milan, I’ve decided to cook it with smothered onions and… Continue reading Beef Ossobuco with Onions and Mushrooms
Ossobuco, a wonderful braised veal stew, is one of the best dishes for festive entertaining. It is easy to make and tastes even better after a day in the fridge.
On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that.
I was glad to find out that despite of the harsh winter, fresh corn season is here. As I’ve made a pretty large batch of herbs, almonds and citrus zest pesto, I’ve decided to combine the two in these tasty, savory pancakes.
Tasty Eats 