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...
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...
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...
Sometimes the best meals are those done at the spur of the moment. You’ve been there: “What’s for dinner, honey?” Reply: “I don’t know, what we got?” You look around, and inspiration strikes. Or doesn’t. In which case, you order pizza.… Read more...
Whether you call them, habicheulas, frijoles, or granos, beans are a popular foodstuff in Puerto Rican cooking. In my parents day, during the dark times of the Great Depression, beans and rice is what staved off hunger on the island.… Read more...
I’m always on the lookout for particular ingredients that can enhance my cooking. This recipe falls under that category. I’ve always been curious about fennel, an aromatic and flavorful herb, very similar to anise, from which comes that popular cordial, anisette.… Read more...
My wife’s favorite vegetables is peas. I can take ’em or lave ’em. My favorite veggies are broccoli and mushrooms. However, when a good sweet pea recipe comes my way, I’m game. The dish given below attracted me because of its ingredients.… Read more...
This recipe came about because my wife made a batch of cornbread, and it was delicious: “Splenfiferous” as Zorba the Greek would say. When I ventured down south, corn bread and pork chops was a natural combo. My wife’s singular cornbread made me hark back to those great gustatory memories.… Read more...
As a shrimp aficionado I’m always on the lookout for good non-traditional shrimp recipes. And the one given below fits that bill. I did not know there was something called Swedish Shrimp until I came across this recipe. It is a hearty shrimp dish.… Read more...
Osso Buco (or Ossobuco) is famous in Lambard cuisine. It’s basically braised veal shanks with vegetables, white wine and broth. What I did not know is that my mother had been cooking this dish for years in our humble adobe in Spanish Harlem.… Read more...
© 2020 Oswald Rivera
Theme by Anders Noren — Up ↑