Oswald Rivera

Author | Warrior | Teacher

Category: vegetables (page 1 of 5)

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...

BUTTER-SPICED PEAS

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...

STUFFED EGGPLANT (Melitzanes Yemistes)

This recipe came about because of a wine I had just acquired. I belong to a wine club (Leithwaite’s Wine) and they had sent me a Greek wine, but made in Lodi, California, no less. It’s a Koroni Cabernet Sauvignon 2018.… Read more...

EGGPLANT AGRODOLCE

Today it’s Eggplant Agrodolce. A little history first. Agrodolce (“Ah-gro-dol-cheh”) is a sweet and sour sauce of Italian origin.  Traditionally, it’s made by reducing vinegar and sugar into a sauce. Flavorings may be added such as wine, fruit, or nuts. Some claim that even chocolate may be included.… Read more...

HERBED OYSTER MUSHROOMS AND FARRO

I am always on the lookout in my local farmers market for oyster mushrooms. I discovered them a few years ago, and fell in love with the suckers. I found some recently and decided that was going to be the dinner for that day.… 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...

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...

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...

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