Oswald Rivera

Author | Warrior | Teacher

Category: vegetables (page 1 of 4)

BAKED EGGPLANT WITH YOGURT

This is an Indian recipe that we especially favor, since it contains eggplant, one of our favorite vegetables. In our family we are eggplant aficionados. We prepare it baked, breaded, fried, grilled, you name it. In this rendition the eggplant is flavored with yogurt.… Read more...

PIMIENTOS RELLENOS REDUX

I posted a stuff peppers (pimientos rellenos) dish back on 09/18/13.  I got remarks back about the whole scenario of crushing peppercorns, garlic, oregano, salt and other ingredients in a mortar. What I was told was, Is there an easier way of doing it?… Read more...

MISO-GLAZED EGGPLANT SLICES

I will say this unequivocally, this is the best eggplant recipe you’ll come across. And it’s a grill recipe. But, I’m sure you can also prepare it atop the stove  Anyway, it’s mighty big statement to make, and I stand by it.… Read more...

POTATOES ROMANOFF

How about eating like a czar tonight? Literally eating like a czar. That’s where Potatoes Romanoff comes in. Think of a dish that’s sinfully delicious; a side offering that will eclipse everything else. Forget about mashed potatoes or potato salad. This is the epitome of it all.… Read more...

LEBANESE DELIGHTS

One of my interests as of late is Lebanese cooking. Lebanon is a small country on the shores of the Mediterranean, which recently has been at the center of Middle Eastern conflicts because of its borders with Syria and Israel. The first time I heard about Lebanon was in the late 50s in the then popular Danny Thomas show.… Read more...

Emergency Ratatouille

We are fortunate in that we have a friend who, during the summer, worked at a local farm stand. This venture was part of a farming complex that sold produce and other items to various businesses. At the end of the season, our buddy presented us with vegetables that had gone unsold.… Read more...

Broiled Bread and Brie

In our bailiwick, we like bread and we like brie, the famed French soft farmhouse cheese made from unpasteurized cow’s milk. One of my favorite ways to do brie is just having it like a regular grilled cheese sandwich: top a slice of bread with the brie and place it under the broiler for  a minute or two.… Read more...

Marinated Portobello Mushrooms With Polenta

The reason for his recipe is that my wife gave me a present: six prized bottles of Brunello Di Montalcino wine. This was treat. Brunello di Moimtalcino is a premium wine made in the town of Montalcino in the Tuscany region of Italy.… Read more...

Mushrooms and Sausage

Two of my favorite edibles are mushrooms and sausage. So why not combine the two?  And here it is, the dish given below. I added a sweet note by adding raisins and, instead of the usual dry wine as a stock, I decided on a sweet wine: it could be sweet sherry or even muscatel.… Read more...

Tostones, Fried Green Plantains

The archetypical Puerto Rican side dish. It’s served at breakfast with eggs and ham, at lunch, or with the evening meal whatever the entrée. It’s just plantains, sliced, and deep fried. In Puerto Rican cooking, we fry the slices twice after pressing then to form the patties.… Read more...

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