Sephardic Tomatoes-Peppers Sauce with Fried Eggplants

Sephardic Tomatoes-Peppers Sauce with Fried Eggplants Ronit PensoTomatoes-peppers sauce, or “Salata Kocha” (i.e. “cooked salad”), as it is known in Ladino, is a condiment that can be found in any Sephardic household at any given time. Continue reading

Cornbread with Bacon and Peppers

Cornbread with Bacon and Peppers Ronit PensoI have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
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Colorful Crab and Shrimps Cakes

Colorful Crab and Shrimps Cakes Ronit PensoCrab cakes have so many variations, but there is always room for one more. While I love the Maryland style crab cakes, which consist of mainly crab meat with a small amount of ingredients, sometimes I find them too bland and feel like adding other flavors to them.
Here is one of my variations, Continue reading

Roasted Chicken with Vegetables

Roasted Chicken with Vegetables Ronit PensoThis rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and roasted in one pan about an hour before serving.

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Corn, Red Pepper and Cheese Muffins

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Tasty Eats

Corn, Red Pepper and Cheese Muffins Ronit Penso

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course,  to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.

The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.

How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…

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Eggplant Salad Two Ways

Eggplant Salad Two Ways Ronit PensoIn Mediterranean and North African cuisines, there are many versions for eggplant salads that start with roasted eggplant that is further cooked with additional vegetables and flavorings, and served at room temperature.
In the recipe here I “mixed and matched” my own version. Continue reading

Shrimps with Peppers and Herbs, on Basmati Rice

Shrimps with Peppers and Herbs, on Basmati Rice Ronit Penso

After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time. Continue reading

Roasted Eggplant Mediterranean Appetizer

Mediterranean Roasted Eggplant Ronit PensoAll around the Mediterranean, you can find delicious dishes made with eggplants in numerous ways. The inspiration for this dish came from the delectable combination of deep fried eggplants and Labneh.* Continue reading