appetizer, Cheese, Entree, Recipes, turkey

Turkey Mini Patties with Herbs, Almonds and Parmesan Cheese

Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.
To add more flavors and interesting textures to the meat, I’ve added a mix of chopped scallions and parsley, for their fresh herbal flavor and color, roasted almonds and Parmesan cheese, for their flavor and texture, and yet another layer of protein; breadcrumbs and a small amount of water and baking soda, which added more moisture and softer texture to the meat.
I also seasoned the mixture with small amounts of Dijon mustard, ketchup, Tamari sauce and Gochujang paste, with each contributing its unique flavor.
These tasty patties can be served on their own, with a quick and colorful salad of endive and cherry tomatoes, as I have done here; in mini burger buns, with green Tahini sauce, as shown further down, or in any other way you prefer. Try them and enjoy.

Notes:
* Roasted and salted Spanish Marcona almonds have a rich delicate buttery flavor. They are available in specialty store or online. However, any other roasted salted almonds can be used instead.

Makes: 18-19
Prep time: 20 minutes
Chilling time: 1 hour
Frying time: 15 minutes

Ingredients:
5 scallions, trimmed and coarsely chopped
1 celery stalk, from the inner part, coarsely chopped
1 large handful of fresh parsley, washed and dried
¼ cup salted Marcona almonds (see notes)
¼ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
1 tsp salt
½ tsp freshly grated four peppers mix
16 oz (455 grams) ground dark meat turkey (see notes)
3 Tbs water
½ tsp baking soda
1 Tbs whole grain Dijon mustard
1 Tbs ketchup
1 Tbs Tamari sauce (or soy)
½ tsp Gochujang paste
Oil for shallow frying
For serving (optional):
Cherry tomatoes, endive, roasted almonds, lemon wedges, olive oil

1. Place the scallions, celery and parsley in a food processor bowl, fitted with the metal blade, and process to a fairly coarse consistency. Transfer into a medium bowl.
2. Add the almonds into the food processor bowl, and process coarsely. Add to the bowl, along with the breadcrumbs, cheese, salt and pepper. Mix well.
3. Add the turkey meat, water and baking soda, and mix well. Add the mustard, ketchup, Tamari sauce, and Gochujang paste, and mix again.
4. Cover the bowl and place in the fridge for 1 hour, to let the flavors develop. When ready to fry, bring the mixture to room temperature. Create 18-19 ping-pong size balls from the meat mixture, and press to flatten them.
5. Preheat oil for shallow frying in a large frying pan, over medium-high heat. Pan-fry the patties until they brown on one side, and flip over, to cook from the other side, about 5-6 minutes. Serve warm.

Another serving option, in mini-burger buns, seasoned with Green Tahini Sauce:

appetizer, Brunch, Cheese, Entree, Recipes, Vegetables

Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey

A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.

The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart. Continue reading “Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey”

Entree, Recipes, Sauces, Seafood

Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce

Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So, when I was about to prepare a dinner with a fairly large amount of shrimp, I’ve decided to use the sauce as a base for the dish. Continue reading “Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce”

Brunch, Recipes, Soups, Vegetables

Baby Hakurei Turnip Soup

When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading “Baby Hakurei Turnip Soup”

Entree, lamb, Recipes, Stew

Lamb Stew with Black Beans

As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours. Continue reading “Lamb Stew with Black Beans”

Chicken, Food, Recipes

Chicken Thighs with Green Peas and Herbed Rice

Chicken Thighs with Green Peas and Herbed Rice Ronit PensoI always liked the combination of peas and mint, and I make THIS green peas and mint soup often. So I thought that the same combination could work with chicken and rice as well. Continue reading “Chicken Thighs with Green Peas and Herbed Rice”

Brunch, Fish, Food, Recipes

Herbed Fish Cakes

Herbed Fish Cakes Ronit PensoThese fish cakes are loaded with fresh herbs and Asian inspired flavors. They are quick and easy to make and are perfect as a light appetizer or as part of brunch buffet. Continue reading “Herbed Fish Cakes”

Brunch, Food, Recipes, Soups, Vegetables

Zucchini, Lettuce and Herbs Soup

As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.

Tasty Eats

Zucchini, herbs and lemon soup Ronit penso

For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.

Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.

* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.

Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper

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Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit Penso
appetizer, breakfast, Brunch, Cheese, Food, Recipes

Herbs and Feta Cheese Filo Triangles

Herbs and Feta Cheese Fillo Triangles Tasty Eats Ronit PensoMany people find working with Filo dough to be complicated, but in fact, it is very easy once you get the grip of it.
The great thing about this thin, paper-like dough, is that it allows you to control the type and amount of fat you want to use, and it can be formed into many different shapes; from the traditional triangles, as shown here, to squares, layers, cups and more. The variety of fillings is also endless, from savory to sweet. Continue reading “Herbs and Feta Cheese Filo Triangles”

Food, Recipes, Soups, Vegetables

Zucchini, Lettuce and Herbs Soup

Zucchini, herbs and lemon soup Ronit pensoFor those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce. Continue reading “Zucchini, Lettuce and Herbs Soup”