Tasty recipes from chef Ronit Penso's kitchen
Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.
Continue reading “Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce”
Artichoke season is here, and as I’m a big fan of this unique vegetable (actually, an edible flower bud from the thistle family), I always try to find new ways to serve it. This time I’ve decided to use the artichoke hearts as a bed for serving a tasty shrimps salad. Continue reading “Artichoke Hearts with Shrimp Saffron Salad”
If you’ve followed this blog for a while, you’ve probably noticed my fondness for chicken roasted with lemon. The following super easy to make dish, of chicken wings and potatoes, is another example of that. Continue reading “Lemon-Saffron Roasted Chicken Wings and Potatoes”
The following tasty, fragrant and moist cake, is a version of THIS cake, a recipe for which I’ve posted here five years ago. In the version I have here, I’ve decided to substitute the milk syrup with citrus-saffron one. Continue reading “Semolina, Orange and Saffron Cake”
Fresh asparagus is always a delight, and when I saw this beautiful bunch at the store, I immediately grabbed it. Continue reading “Crispy Asparagus with Saffron-Garlic Mayonnaise”
As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published almost 3 years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring.
As I’ve just bought a new tin of wonderful Spanish saffron, I’ve decided to go with a Mediterranean inspired sauce and combine it with tomatoes.
Soon, capers, anchovies, almonds, cooked chickpea, raisins, lemons and honey showed up on the working table; the sauce pretty much created itself and a wonderful aroma filled the kitchen…
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When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring. Continue reading “Cod with Tomato-Saffron Sauce”
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