Oswald Rivera

Author | Warrior | Teacher

Category: all (page 1 of 37)

ROSEMARY-CITRUS SALMON AND ASPARAGUS

I belong to a wine club, Laithwaite’s Wines. The recipe given came about because of them. In my last order, I received a Pinot Noir (Purple Owl Pinot Noir 2017). This pinot has everything I like about this grape. It has a ripe berry aroma, and a taste of fresh raspberry, with a hint of cinnamon that lingers in a long, silky finish.… Read more...

LAMB WITH BLACK OLIVES

I like lamb, and I like olives. So, why not mix ’em together? This recipe, by the way, is from an old cookbook I acquired years ago: Ismail Merchant’s Florence. The rosemary sprigs and black olives impart a tantalizing flavor to the lamb. … Read more...

RATATOUILLE NICOISE

I like ratatouille, the classic French stew whose origin goes back to the late 18th century.  Yet, of all the recipes out there, I prefer the more modern incarnation, Ratatouille Niçoise. This rendition hails from Nice, and is very popular in the Riviera, where it is served hot or cold.  … Read more...

QUICK PIZZA MARGHERITA

Who doesn’t like pizza? We all do.  Because it’s probably the healthiest fast food there is.  Today’ recipe mirrors that with the quickest, most delicious recipe that you can make at home in a jiff.  Historically, it’s the oldest pizza dish there is.… Read more...

15-MINUTE MEAT LOAF

“When I can’t write, I read. When I can’t read, I cook.”
—M.F.K. Fisher

This is a recipe that I cut out years ago from some newspaper. I still have it, yellowed paper and all. It comes from one of my heroes, M.F.K.… Read more...

FISH AND SPINACH ROLLS-UPS

This is a relatively quick seafood dish that will wow your family or guests. Simple: fish fillets rolled up with spinach as a stuffing. The fish can be any firm-fleshed fish fillets, cod, haddock, perch, whiting, or whatever is available in the fish aisle.… Read more...

POACHED SALMON WITH GINGER-MUSTARD SAUCE

We had promised a close friend a salmon dinner. So, I thought, we could just bake or broil the salmon, in this case, fillets, in butter. But, why not give it that extra oomph with a ginger-mustard sauce? This is a recipe that I came across years ago, and I can’t remember where.… Read more...

WILD BOAR ROAST

I was in the supermarket the other day and came across something I’ve never encountered before: a wild boar roast. Now, I’ve seen these critters on the National Geographic channel; but I had never cooked one. I thought, this is my chance.… Read more...

COQ AU VIN

Once in a while I like to indulge in classic cooking. By that I mean French Continental fare. Coq au Vin is in that vein. , A French stew where chicken is braised in red wine to yield a  rich sauce filled with mushrooms and small pearl onions.… Read more...

POTATO HASH

This winter has been a time to try men’s (and women’s) souls. At least in the northeast. We’ve been beset by snow, rain, sleet, you name it. So, a stick-to-the-ribs rendition is needed. And that is Potato Hash. Now, who among you, does not love potato hash?… Read more...

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