
Caldo godro is a Sephardic term in Ladino (Judeo-Spanish), used to describe a warm (=caldo), thick (=godro) broth, which is actually more of a warm dip than a broth. Continue reading “Caldo Godro – Sephardic Cheese and Tomato Paste Dip”
Tasty recipes from chef Ronit Penso's kitchen
Caldo godro is a Sephardic term in Ladino (Judeo-Spanish), used to describe a warm (=caldo), thick (=godro) broth, which is actually more of a warm dip than a broth. Continue reading “Caldo Godro – Sephardic Cheese and Tomato Paste Dip”
Bacon wrapped shrimps are a popular appetizer, and with no wonder, as the bold flavor of the crispy-salty-smoky bacon, pairs beautifully with the more delicate flavor of the shrimp. Continue reading “Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette”
Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes. Continue reading “Savory Shrimp, Kimchi, and Rice Noodles Pancakes”
Chicken tenders are a favorite of mine when it comes to frying. Though they are basically a part of the chicken breast, they don’t require cutting into portions, they are juicier and have firmer texture than that of the breast itself. Continue reading “Crispy Chicken Tenders with “Everything” Seasoning Mix”
The following crispy puff pastry pinwheels, are loaded with colorful and flavorful Mediterranean ingredients, that complement each other beautifully: garlic cream cheese, Parmesan cheese, Feta cheese, oil cured black olives, sun dried tomatoes, and fresh rosemary and thyme – all create an aromatic and tasty filling for the buttery crispy dough. Continue reading “Savory Puff Pastry Pinwheels and Cheese Dip”
When entertaining, whether a small or large party, it’s always a good idea to have a plate of finger-food style appetizers, to keep the guests busy while serving drinks, and preparing to serve the food. Continue reading “Blue Cheese and Goat Cheese Appetizers”
Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch. Continue reading “Sweet and Spicy Chicken wings and Smashed Potatoes”
If you follow this blog for a while, you know by now that I hardly ever use store bought ground meat, and always prefer to grind it a home. However, as fresh turkey legs/thighs were not available for the turkey burgers I’ve had in mind, I went with the next best option: ground dark turkey meat from a local farm. Continue reading “Turkey Burgers with Halloumi Cheese and Herbs”
When I saw a bunch of flowering chives at the store, it immediately drew my attention. Smelling the flowers, I was expecting, probably due to their lavender color, that they would have a sweet floral smell. However, to my surprise, they had fresh onion scent, similar to that of the chives. I later learned that the flowers are edible and can be used in the same way chives is used. Continue reading “Shrimp, Flowering Chives and Rice Flour Fritters”
This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading “Belgian Endive, Apple and Blue Cheese Dressing”