Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 1 of 2)

SALMON FILLETS WITH LEMON, TARRAGON AND GARLIC SAUCE

We are fans of salmon, and we are always experimenting as to how to cook salmon fillets in unusual fashion.  Here’s a result from that on-going experimentation: Salmon Fillets with lemon, Tarragon  and Garlic Sauce. Technically, summer is here, so you should find fresh tarragon at your local grocer.… Read more...

VELOUTE SAUCE

Once in awhile I like to go back to classical French cuisine. In the canon, my favorite are the sauces. Auguste Escoffier, the chef who in the early 20th century popularized French cooking, is credited with categorizing the “mother sauces.” You know of them: espagnole, tomato, béchamel, hollandaise, et al.… Read more...

ZUCCHINI AND CHICK PEA SAUCE

I’m always experimenting on sauces that I can use with a grain or pasta. This one combines two of my favorite veggies: zucchini and chick peas. And I always want something that’s easy to make. This one fits the bill. Served over spaghetti, as we do it here, it makes for a great vegetarian dish; or even as side dish with your favorite cut of meat.… Read more...

BECHAMEL SAUCE

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...

WALNUT CAULIFLOWER

I’ve gotten into a cauliflower jag lately. Maybe it’ the coronavirus. Maybe I’ve just been lucky and found fresh cauliflower at the market. Whatever. It has enhanced my love for this venerable vegetable. When I was a kid I didn’t like it that much.… Read more...

Basic White Sauce

It mazes me how many folks have trouble making a basic white sauce. To some it’s the easiest thing in the world. To others it is not. And I concede to the latter viewpoint. What is seemingly the easiest thing to make can turn into a holy mess.… Read more...

Chicken in Green sauce

When I first offered this dish to my posse, the initial reaction was “Green sauce? What the hell is a green sauce?” Well, green sauce has been with us for a while. In Mexican cuisine it’s known as salsa verde.… Read more...

Shrimp with Thyme-Flavored Cream Sauce

Something to start the coming year, a devilishly scrumptious entrée. It harks back to  haute cuisine. So, if you’re one of those skinny model types or a compulsive dieter, this ain’t for—-unless you crave something sinfully delicious. And, let’s be honest about it, we all need to indulge once in a while.… Read more...

Meat Ring with Chili Sauce

This is one of those fancy-dan recipes when you want to impress the crowd. It calls for a ring mold, and that could be metal, copper, ceramic or other. I use a 6 cup Bundt mold. Be it as it may, the recipe is quite simple.… Read more...

Scallops with Parsnips and Honey-Sage Sauce

Winter is coming. And one of my favorite winter veggies is parsnips. Parsnips comes from that line known as root vegetables, i.e turnips, rutabaga, beets, radishes, etc. For some reason or another, in my group, no one likes parsnips (or turnips, for that matter).… Read more...

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