
After all the fairly heavier holiday season’s dishes, I felt it was time for some lighter dishes, yet, at the same time, filling and warming. Continue reading “Flourless Mushroom and Cheese Bake”
Tasty recipes from chef Ronit Penso's kitchen
After all the fairly heavier holiday season’s dishes, I felt it was time for some lighter dishes, yet, at the same time, filling and warming. Continue reading “Flourless Mushroom and Cheese Bake”
Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich. Continue reading “Mushroom and Potato Venison Meatloaf”
Mushroom bakes are a favorite of mine, especially in the winter, and I prepare them often, with different variations. Continue reading “Mushroom and Beet Greens Mini-Bakes”
Hearty and aromatic Ossobuco stew is an ultimate dish for serving on a cold day. The cross-cut shanks with the bone, are the base for the dish. They are first pan fried, and then cooked with different vegetables and liquids, depending on regional variations and personal taste. Continue reading “Mushrooms and Red Wine Beef Ossobuco”
Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading “Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes”
The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading “Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling”
The following tasty dish is quick and easy to make, and will fill your kitchen with amazing earthy fragrances. Continue reading “Chicken Thighs with Mushrooms and Chestnuts in Red Wine Sauce”
Both mushrooms and eggplants have unique texture and mild flavor, that blend beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for: Continue reading “Eggplant, Mushrooms and Cheeses Bake”
This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version. Continue reading “Egg Noodles Bake with Mushrooms and Cheeses”
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 “Beef Ossobuco with Onions and Mushrooms”
Tarragon is one of my favorite herbs, and I always enjoy finding new ways of using it. This time, the tasty classic combination of chicken with tarragon and white wine cream sauce, came to mind, but at the same time, I wanted a lighter sauce. Another favorite pairing – tarragon with mushrooms – also came to mind, and as I had both, it made sense to use them all in one dish. After sautéing the ingredients in a pot, I let it braise in the oven, which resulted an almost fall-of-the bones tender chicken. Continue reading “Chicken Legs with Mushrooms and Tarragon”