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

Eggs with Scallions, Cherry Tomatoes and Mini Peppers

Eggs with Scallions, Cherry Tomatoes and Mini Peppers Ronit Penso

Eggs cooked with tomato sauce are known in many cuisines. In most recipes, the tomato sauce is heavily spiced and cooked for 15-20 minutes before the eggs are added. While very tasty, the dish can be quite heavy, especially if served for breakfast.
Here is a quicker, and in my humble opinion, fresher and tastier, version.

Continue reading

Yogurt and Beet Greens Poached eggs

Yogurt poached eggs with Beet Greens Ronit PensoPoached eggs with yogurt is a familiar dish all over the Middle East, especially in Turkey. There are quite a few variations for the sauce itself, but in all of the recipes I have come across, the eggs are poached separately in water and only then are added to the sauce.

This recipe is different, as I’ve decided to use the yogurt itself as the poaching liquid for the eggs. Continue reading

Colorful Potato Salad

Colorful potato salad Ronit PensoMost potato salads are, how shall we put it politely, “aesthetically challenged”… They are pale and heavy, with way too much mayonnaise and in many cases, too much sugar.
Here is a lighter and more colorful version, inspired by a Russian potato salad, named “Olivier” after the Belgian chef who created it when working in Moscow. The original salad contained many rare and expensive ingredients, so later on more down to earth versions were created. The majority of these versions contain a large amount of cold cuts and canned peas and carrots, and even though they are more colorful than the average potato salad, they are still quite heavy. Continue reading