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 published it, and again, a couple of days ago. So it made me think it would be a good idea to re-post the recipe, as it was published in the early days of the blog, and most 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

Herbed Meatballs and Stuffed Onions with Cherries

Herbed Meatballs and Stuffed Onions with Cherries Ronit PensoMeatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot. Continue reading

Chili con Carne

Chili con Carne Ronit PensoChile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving. Continue reading

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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Lamb and Fennel Stew

Lamb and Fennel Stew Ronit PensoThis quick and easy to prepare stew is the perfect dish for this season, when spring somehow refuses to fully arrive, yet the heavier winter’s stews are not as happily accepted.

Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading

Lamb Stew with Tomatoes, Okra and Dried Apricots

Lamb Stew with Tomatoes ,Okra and Dried Apricots This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.

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“Porcupine” Meatballs with Eggplants and Tomatoes

Porcupine Meatballs Ronit Penso

Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.

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Roast Beef with Roasted Vegetables

As I’m planning to prepare this wonderful roast beef soon, 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

Roast Beef + Roasted Vegetables Ronit Penso

The Holidays season brings with it lots of roast beef recipes, and rightly so, as it is one of the best dishes for an easy and tasty entertaining. The only problem is that many of these recipes are very long and detailed.
While it is the best approach for many, others may be deterred by the overwhelming information and end up thinking the dish is too complicated to even try. So, my goal here is to try to make the explanations as short and as simple as possible.

With this in mind, we still need to point out there are two important things to remember when preparing a roast beef: first, the meat has to be at room temperature before you put it in the oven. The second: plan the roasting time with the resting time in mind, as it is crucial to let the meat rest properly before slicing…

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Lamb Sliders with Tahini-Yogurt Dip

Lamb Sliders with Tahini-Yogurt Sauce Ronit PensoThe term “sliders” in food originally described small hamburgers, served in a mini-hamburger bun. But later on, other types of small patties served in mini-breads, were happily sitting under the same definition.

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