Back on the block, in our family, like almost everywhere else in America, Sunday was pot roast day. And my mother would make it the usual way via baking or roasting in the oven. Lately, thinking back on those days, I started experimenting with pot roast.… Read more...
As you may have noticed in prior posts, in my culture rice and beans reign supreme. It’s in our DNA. Thus, I am always on the lookout for requisite good recipes. In Columbia they have their own method of preparing this consummate dish.… Read more...
I’m always on the lookout for good tofu recipes. Tofu, or bean curd, is something that I discovered in my young manhood. And I’ve been a fan ever since. To me, Tofu by itself is tasteless. Yet the beauty of it is that it acquires the flavor of whatever seasoning you use.… Read more...
In 1940 a little known cookbook came out, Hors d’Oeuvre and Canapés, by the incomparable James Bard. Among its recipes was one for stuffed mushrooms. In 1940 American, stuffed mushrooms were an oddity. To most it must have seemed totally alien.… Read more...
Another spur of the moment dinner. We had some leftover risotto, and decided to have it with organic turkey burgers that we had on hand. But, to make it more interesting, I decided to make a Béchamal Sauce to go with the turkey burgers.… Read more...
In Memoriam:
Vincent Van Zandt
No post on recipes or drink. This is more personal, and more timely.
Vincent Van Zandt was my student. I called him one of My Tigers (the other being Reggie Zephyrin). Vinnie and I went back a long time.… Read more...
Due to the Covid-19 virus we have stocked up on beans. By that, I mean the dried variety. The are cheap, still plentiful and a healthy food source. Thus we’re always on the lookout for a creative way to use legumes (fancy name for beans).… Read more...
This is the easiest pork chop recipe I know. Preparation is quick. It’s the braising/steaming factor that takes time, about 45 minutes. In the interim you can be busy making a side dish such as rice or potatoes, or a vegetable.… Read more...
Once in a while I have to go back to classical French cooking. I was not trained in French cuisine. I am a gourmand not a gourmet. What I learned from cooking, I did from experience, coming from a Latino culture where good food and drink is paramount.… Read more...
This dish is nothing more than lightly boiled spinach seasoned with sesame oil, garlic, cumin, coriander, and cinnamon. But once you taste it, you”ll think it’s manna from heaven. The recipe is from my second cookbook, The Pharaoh’s Feast (Four Walls Eight Windows).… Read more...
© 2020 Oswald Rivera
Theme by Anders Noren — Up ↑