American Buffalo (Bison) Steak Tartare

American Buffalo (Bison) Steak Tartare Ronit Penso4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare. Continue reading

Sweet and Spicy Oven Roasted Chicken Wings

Sweet and Spicy Oven Roasted Chicken Wings Ronit PensoThe list of ingredients for the marinade in this recipe is completely “fusion”. It contains maple syrup and honey from Vermont, Ethiopian Berbere* spice mix, Indian-inspired curry spice mix, French mustard and Japanese soy sauce… However, once you’ll prepare the dish and taste it, I’m sure you’ll agree that the “fusion” here is far from “confusion”, as happens too often…
All the flavors work perfectly together and the result is tasty, spicy, sweet and salty chicken wings, with a beautiful deep color and wonderful aroma. 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

Pear, Kumquat and Ginger Upside-down Cake

Pear, Kumquat and Ginger Upside-down Cake Ronit PensoAfter a few lengthy recipes, I’ve decided it’s time for something a bit quicker and easier to make. My initial idea was to bake a simple pear-ginger cake, but then I’ve found these lovely kumquats at the store – and decided they would fit perfectly in the cake.
So, even though I ended up complicating the simple recipe a bit, the result was definitely worth it. I believe “festive” is a good word for describing this fragrant, colorful and moist cake. It is just perfect for this time of the year, or for any other festive occasion. Try it and enjoy.

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Cheddar Rosemary Crackers

Cheddar Rosemary Fingers Ronit PensoThe following cheddar crackers will delight anyone who loves cheese crackers, but doesn’t want to munch on the commercial ones (which, actually hardly have any real cheese in them!).  Continue reading

Scallops with lemony cream sauce + Israeli couscous salad

Lemon scallops with Israeli couscous Ronit PensoWhen I found these beautiful fresh wild scallops at the store, I quickly grabbed a few. Continue reading

Rich Yeast Dough Rolled Cakes

Yeast Dough Roulades Ronit Penso Tasty EatsAs much as I love quick baking cakes, when I take the time to bake yeast dough cakes, I’m always rewarded with the satisfying process of making the dough, the amazing smell that fills the kitchen, the tasty rich fresh soft dough, combined with the filling and the crust. All these come together to create the most “comfort food” experience which no quick muffin can give.
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Chocolate Banana Cake

Banana Chocolate cake Ronit PensoWhen I was about to prepare a chocolate cake, I realized I didn’t have the amount of butter the recipe required. Noticing I have three ripe bananas in the kitchen, I thought the bananas could act as a butter substitute, while also add their unique flavor to the cake. The “trick” worked beautifully, and the result was the following decadently rich and moist cake. Adding a luscious chocolate glaze on top, made it even richer and tastier.  Try it and enjoy.

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Sun Dried Tomatoes and Pine Nuts Compound Butter

asparagus with sun dried tomato butter ronit peno

Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading

Brown Butter, Pecan and Maple Cake Ronit Penso

Brown Butter, Pecan and Maple Cake

Brown butter pecan cake Ronit penso

Brown butter was probably created by mistake. A cook somewhere left the butter on a stove just a bit too long, and ended up with brown oil and separated milk particles at the bottom. Luckily, that obscure cook was curious enough to taste what looked like burnt butter and found out the taste and fragrance were actually great – nutty and deep. While the term “brown butter” describes only to the color, the French term, “Beurre Noisette” (i.e. “hazelnut butter”) captures both color and nutty flavor much better. Continue reading

Lime and Dried Apricots Cupcakes Ronit Penso

Fragrant Lime and Dried Apricots Cupcakes with Lime Icing

Lime apricot cupcakes ronit pensoIf you want to fill your kitchen with citrus fragrance, these easy to make cupcakes are the answer: they are loaded with lime juice and zest, and topped with lime icing. The result is light and refreshing cupcakes. The perfect treat for anyone who loves citrus cakes. Try them and enjoy.

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