Vietnamese Sandwich with Braised Pork Belly

Bánh mì (“bread” in Vietnamese”) sandwich is fusion at its best, as it combines Vietnamese-Asian flavors with French ones. It became a popular street food in Saigon around the 50’s, and from there its popularity spread around the world. Continue reading

Beef Kebabs with Zhoug and Harissa Raw Onion Relish Ronit Penso

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading

A Few Dishes with Dandelion Greens

Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading

Beef Ossobuco with Onion and Mushrooms

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 mushrooms, beef stock, white wine, mustard, juniper berries and bay leaves. The result was a falling-of-the-bones tender meat and bone marrow, with rich and aromatic sauce. Continue reading

Kumato Tomatoes Stuffed with Beef, Fresh Herbs, Pine Nuts and Dried Currants

I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try. Continue reading

Rustic Beef, Leeks and Potato Patties

Leeks and potatoes patties are a favorite of mine, and I make them often, when leeks are in season (click HERE for the recipe). So when I’ve found nice leeks at the store, I was planning on making them again. Continue reading

Eggplant Rolls with Lamb Patties and Roasted Tomatoes-Peppers sauce

The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried in the last minute and the dish is assembles in before serving. Continue reading

Beef Stew with Beer and Spices

Beef stew is one of the best dishes to have on a cold winter day. It’s hearty, filling and warming from the inside.
In the stew I have here, I’ve used light beer as the cooking liquid, which gave the stew a unique, deep flavor. Continue reading

Mini Eggplants Stuffed with Lamb, Pine nuts and Currants

Lamb stuffed Mini Eggplants Halves Ronit PensoI made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe. 
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Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately. Continue reading

Flat Iron Steak with Tarragon-Cashew Pesto

Even though many people refer to Pesto as a paste/sauce made primarily from basil leaves and pine nuts, the term “pesto” can actually be used to describe any other similar types of paste. Continue reading

Pan seared Sweet and Spicy Pork Chops and Endive

Unlike last week’s time consuming recipe, this week I have for you a very quick and easy to prepare dinner, which nevertheless has lots of flavor and different textures.
This “all in one pan” dish is not a recipe per se, but more of an idea for improvising with whatever ingredients you have at hand. Continue reading