Halibut with caramelized onions, tomatoes and raisins Ronit Penso

Halibut with Lightly Caramelized Onions, Tomatoes and Raisins

Halibut with caramelized onions, tomatoes and raisins Ronit PensoDue to a hectic week I didn’t have the time to prepare a new post, so I’ve decided to re-post this recipe, from the earlier days of the blog. Many of you probably haven’t seen it, and those who did will hopefully enjoy a reminder for this tasty recipe. Continue reading

Lamb with Onions, Parsley, Tomatoes and Golden Raisins

Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it. Continue reading

Cod with Tomato-Saffron Sauce

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.

Tasty Eats

Cod with Tomato-Saffron Sauce Ronit Penso

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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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

Lamb Stew with Onions and Mini Peppers

Lamb Stew with Onions and Mini Peppers Ronit Penso The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution. Continue reading

Lamb Stew with Tomatoes, Okra and Dried Apricots

Lamb Stew with Tomatoes ,Okra and Dried Apricots This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.

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“Porcupine” Meatballs with Eggplants and Tomatoes

Porcupine Meatballs Ronit Penso

Adding rice to meatballs is an old tradition, which can be found in many cuisines around the world. The “porcupine” version is also known in quite a few of them, especially in the Persian and Chinese cuisines.
However, in many of these versions the whimsical “porcupine” effect, i.e. the rice grains protruding noticeably, is not always as pronounced as you can see here.

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Feta and Scallions Stuffed Tomatoes * Tomato and Bread Salad

Feta and Scallions Stuffed Tomatoes Ronit Penso

Summertime means lots of salads with fresh ripe tomatoes. However, sometimes it’s nice to use the tomatoes for other purposes, such as in the recipe here, for tomatoes stuffed with a tasty cheese mixture.
This doesn’t mean we’ll skip the tomato salad option altogether. Quite the contrary, the scooped inner part will be a base for a quick and tasty salad.

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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

Pot Roasted Chicken with Celery and Carrots, Sephardic Style

Pot roasted chicken Sephardic style Ronit Penso This simple chicken dish, from the fabulous Sephardic cuisine (find explanations about it HERE, or in THIS wonderful blog), is as tasty as it is easy to prepare. Continue reading

Ossobuco with Red Wine and Citrus Gremolata

Ossobuco Ronit Penso
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.

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