Oswald Rivera

Author | Warrior | Teacher

Author: Oswald Rivera (page 2 of 48)

BIFTEC CON GARBANZOS (Beefsteak with Chickpeas)

Like everyone else, during this time of Covid-19, we have stocked up on beans, both dried and canned. This is inclusive of chickpeas (garbanzos), which is one of the most common staples in Nuyorican cooking.  It amazes me how we never got the idea of mashing the chickpeas and creating something akin to hummus—but that’s another story.… Read more...

BAKED FISH WITH TOMATOES

This recipe works well with fish fillets or fish steaks. Your choice. Even in these trying times, fish fillets and/or fish steaks are still plentiful; and so are tomatoes. For the fillets it can be any firm fleshed white fish, be it haddock, perch, turbot, cod, grouper, bass, tilapia, even tilefish. … Read more...

TURKISH KOFTE

I’m a fan of Turkish cuisine. I first discovered it in my young manhood, and I’ve dabbled in it ever since. I especially love  the way our Turkish brethren prepare meatballs. It’s an art all its own. Like most Americans, I grew up on meatballs and spaghetti.… Read more...

WALNUT CAULIFLOWER

I’ve gotten into a cauliflower jag lately. Maybe it’ the coronavirus. Maybe I’ve just been lucky and found fresh cauliflower at the market. Whatever. It has enhanced my love for this venerable vegetable. When I was a kid I didn’t like it that much.… Read more...

SARDINES AND VEGGIES WITH FUSILLI

This dish came about because of a wine that was sent to me by Laithwaite’s, my wine purveyor. It was a 2018 Portinho do Covo, a Portuguese blend with ripe fruit flavors and full-bodied character that make it ideal with roasted red meats, and sardines?… Read more...

LAMB SHANK STEW

This was a last minute dish that we made yesterday for Easter. Usually I prepared a leg of lamb and have my usual group over for the traditional Easter Dinner. In the age of Covid-19, that was a no-go.  All my friends and acquaintances, as well as Holly and I, are self distancing and hunkering down until this pandemic is over.… Read more...

BUTIFARRON (Meat Loaf)

In this time of pandemic, good home-made  meals come to the fore. You know what I mean: those stick to the ribs favorites that every family has a time-honored recipe for. So, this time around, it’s my Mother’s Meat Loaf. In Spanish-Nuyorican cuisine it’s Butiffarón (pronounced “Boo-Tee-fah-ron”).… Read more...

VEGGIE DINNER: CAULIFLOWER AND PEAS

Still on lock-down, and still experimenting with varied cuisines. I know. Most of us are home, enclosed by four walls, perhaps with kids and spouses demanding attention—and what the hell is for diner tonight? Or, perhaps, you just have time on your hands until the all clear.… Read more...

A GREEK DINNER: BAKED FISH AND GREEN BEANS AND POTATOES

In these times of sheltering at home and self-imposed isolation, I find it’s a good opportunity to discover and experiment with cuisine other than my native Nuyorican repertoire.  Following that vein, one of my favorites is Greek cooking.  The Greeks have been cooking since 1000 B.C.E. … Read more...

CARAMELIZED VEGETABLES

Caramelization is the process of browning when sugar is heated. This process can also be used in vegetables when the sugars found in fruits and vegetables turn golden brown and form new flavors. This oxidation or browning reaction is used extensively in cooking.… Read more...

Older posts Newer posts

© 2020 Oswald Rivera

Theme by Anders NorenUp ↑