Tasty recipes from chef Ronit Penso's kitchen
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”
The following cookies will delight anyone who loves chewy cookies, with a crunchy, sugary coating. Continue reading “Raw Cacao, Red Wine, Raisins and Pecan Cookies”
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”
The weather is getting cooler, which allows more stews on the menu. At the same time, fresh juicy tomatoes are still available, so before they disappear, I’ve decided to use them in this lamb stew. It was a good decision, as their acidity and slight sweetness balanced the fairly heavy lamb meat beautifully, along with the onion and red wine. Continue reading “Lamb Shanks Stew with Tomatoes, Red wine and Rosemary”
Opening a bottle of wine and realizing it’s not as good as expected, makes one wonder what to do with it. It’s not bad or spoiled enough to throw it away with a clear conscious, yet at the same time, it’s not going to work as an enjoyable drink.
My usual solution is to add such wines to stews, but as I wasn’t planning on making any, I had to find another way to use it. So, I’ve decided to cook it down with brown sugar and spices, to create a tasty syrup. Continue reading “Spiced Red Wine Syrup with Fruits”
Quince is one of my most favorite fruits, even though it’s not the kind of fruit you can just grab and eat as it. Continue reading “Quince in Spiced Red Wine”
When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading “Caponata”
Ossobuco, a wonderful braised veal stew, is one of the best dishes for festive entertaining. It is easy to make and tastes even better after a day in the fridge.
Continue reading “Ossobuco with Red Wine and Citrus Gremolata”
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