Oswald Rivera

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SOPA DE PESCADO Y GARBANZOS

December 14, 2023 / / 0 Comments

This is a variation on the traditional fish soup we use to have back on the block. On the Island and the barrio, the soup was made with several whole fish. The fish was cut into thick slices, highly seasoned and simmered, while the fish head and tails were used to create a fish stock. Nowadays, fish fillets and water can be used instead of a whole fish.  Instead of water, you can also create your own fish stock by using half water and half clam juice. Also, in  the traditional fish soup, shrimp, clams and even mussels were added.

This recipe simplifies the whole process. It’s Sopa de Pescado y Garbanzos,  i.e. fish soup with chickpeas. You just sauté fish fillets (such as cod, haddock, whitefish, etc.) in olive oil with typical Nuyorican herbs. Add water (or the half water and half clam juice) and let it simmer until done. Add canned garbanzo beans and cook 5 minutes more, That’s it. With a crusty whole loaf, it’s a meal for the ages—and perfect for this time of year.

SOPA DE PESCADO Y GARBANZOS
(Fish and Chickpea Soup)

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
4 cups water (or half water, half clam juice)
3 sprigs fresh parsley
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 bay leaf
2 pounds white fish fillets, cut into 1-inch cubes
Juice of ½ lemon
1 teaspoon turmeric
2 (15oz.) cans garbanzo beans, drained

Instructions:

  1. Heat oil in a kettle or pot. Add onion and garlic. Sauté for 3-4 minutes until onion is soft and tender.
  2.  Add water or stock, parsley, oregano, thyme and bay leaf
  3.  Add fish, lemon juice and turmeric. Stir to mix. Cover and simmer on low heat for 15 minutes.
  4.  Add garbanzo beans and simmer 5 minutes longer. Remove bay leaf and serve.
    Yield: 6 to 8 servings.

 

SAUCE ALEXANDRE

December 6, 2023 / / 0 Comments

Today’s recipe, Sauce Alexandre, is simply a mushroom and cream sauce that goes great over poached fish or chicken.

This is not Alexander Sauce, which contains flour, butter, cream, shrimp and crabmeat. Alexander Sauce is part of the French canon of continental sauces.  Sauce Alexandre may, or may not be in that rarified sphere.  I honestly don’t know. This recipe I got from a newspaper clipping years ago. If anyone has more info on this mysterious sauce, please let us know. What I know for a fact is that the sauce is delicious, as noted, specially when served over poached dishes.

Poaching fish or chicken isn’t a big deal. It’s a fairly simple procedure: in a large saucepan or skillet, add ½ cup white wine; ½ onion, peeled and sliced into thin rounds; 2 clove garlic, peeled and crushed; ¼ teaspoon salt; 1/8 teaspoon black pepper; ¾ teaspoon oregano and ½ lemon, sliced. Add 4 fish fillets or 2 whole boneless, skinless chicken breasts. Add at least 2 inches of water, and then fish or chicken. Heat over medium heat until water is steaming. Cover and poached for approximately 5 minutes for fish and 10 minutes for chicken. You can test the fish once the flesh flakes easily. As for the chicken, it’s done once an instant-read thermometer registers 165 degrees F. in the thickest part of the meat. Note that you can also  reserve the poaching liquid for later use, such  as a light broth or soup base, or you can use it in cooking rice, or with stir-fries vegetables.

SAUCE ALEXANDRE

Ingredients:

4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
Salt and ground black pepper to taste
½ pound mushrooms, washed and sliced thinly (about 3½ cups)
1 tablespoon spoon shallots, peeled and chopped
¼ cup dry whiter wine
1½ cups heavy cream

Instructions:

  1. Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended and smooth, add the chicken broth. stirring vigorously with the whisk. Season with salt and pepper, stirring occasionally, about 10 minutes. This is called a veloute.
  2.  Melt remaining 1 tablespoon butter in a large saucepan or skillet Add mushrooms, sprinkle with salt and pepper and cook, stirring, until the mushrooms give up their liquid. Stir in the shallots and cook until most of the liquid in the saucepan has evaporated.
  3.  Add the wine and cook until almost all of the wine is reduced. Add the veloute and cream. Stir to blend well. Bring to a boil, adjust seasoning if it needs more salt and/or pepper,
    Yield: About 2½ cups.

CORDERO AL SARTÉN (Skillet Lamb)

November 29, 2023 / / 0 Comments

This is a delicious and easy lamb recipe that was, and is, a family favorite. Cordéro al Sartén simply translates as Skillet Lamb. The meat is cooked in a skillet or frypan, along with herbs and spices, and that’s. You just let the lamb simmer. Then you top with cheese slices (optional), let it melt under the broiler, and it’s done. For the cheese you can use whatever you have on hand, be it American Cheese, Cheddar, Swiss, Gouda, etc.

Back on the block in Spanish Harlem, the  dish was serve with rice, either white rice or yellow Spanish rice.  But you can pair it with you favorite grain or even pasta. This time around we serve it with baked potatoes.  Your choice as to the accompaniment. You can even have it with a crusty loaf of bread. Think of this meal as a beggar’s banquet (although lamb may be pricey in some areas, this dish is still a winner).

CORDERO AL SARTÉN
(Skillet Lamb)

Ingredients:

3 tablespoons olive oil
1 medium onion, sliced into thin rounds
2 cloves garlic, peeled and minced
2 pounds ground lamb
½ cup bread crumbs
1 (14.5 oz.) can diced tomatoes, drained
Salt and pepper to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
Juice of ½ lemon
1 packet sasôn (either Sasón Accent or Goya brand)
Cheese slices (optional)

Instructions:

  1. In a 10-inch skillet or frypan (we prefer cast iron), heat olive oil over medium-high heat.
  2.  Add onion and garlic. Stir fry until onion is soft and translucent.
  3.  Add lamb and cook, stirring constantly, until meat is browned.
  4.  Stir in bread crumbs. Add diced tomatoes, salt, pepper, oregano and thyme. Stir to combine. Add lemon juice and sasôn. Mix well. Cover, lower heat to simmer and cook for 25 minutes.
  5.  Top with cheese slices. Place under pre-heated broiler and broil until cheese has melted (2-3 minutes). Serve immediately.
    Yield: 4-6 servings.

 

INDIAN-STYLE LENTILS

November 17, 2023 / / 0 Comments

Lentils are a favorite in my family  whether it’s green or brown lentils. They are easy to cook and provide a lot of nutrients.

The recipe given below is Indian style. It’s a recipe I got years ago and that I still use quite often. It’s a great vegetarian dish, especially when combined with plain steamed rice. The spices in the recipe serve as a great counterpoint for rice.  I f desired, you can also serve this dish with couscous or your favorite grain. In fact, I once tried it with  stringed pasta and it came out okay. It also makes for great leftovers.

INDIAN-STYLE LENTILS

Ingredients:

2 cups dried lentils
6 cups water
1 cinnamon stick
1 bay leaf
4 cloves garlic, peeled and crushed
2 slices (¼-inch thick) peeled fresh ginger
1 teaspoon ground turmeric
4 tablespoons olive oil
1 teaspoon cumin seeds, crushed
Salt and ground black pepper to taste
¾ lemon, sliced into 6 rounds, seeds removed

Instructions:

  1. Wash and drain lentils. Combine lentils, water, cinnamon stick,  bay leaf, garlic, ginger and turmeric in a 4-quart pot. Bring to boil, lower heat, cover and simmer gently until tender, about 35 minutes.
  2.  Heat oil in a skillet or frypan (preferably non-stick). Add crushed cumin seeds. Cook for about 1 minute until lightly browned and fragrant. Add to lentils along with salt, pepper and lemon. Cover and simmer for 5 minutes more.  Remove cinnamon stick and bay leaf, and serve.
    Yield: 4-6 servings.

 

SPINACH OMELET

November 2, 2023 / / 0 Comments

This is just your basic Spinach Omelet recipe. No cheese, no cream,  no ham, nothing from what is known as the French Canon (in terms of Continental cooking). Pair it with a crusty loaf of bread, some good light red wine (like a Beaujolais, Gamay or Bardolino), and it makes for a great brunch or dinner.

Note that you can use fresh spinach, if desired. This time around we couldn’t find it fresh, so we went with frozen and it was just as good.

SPINACH OMELET

Ingredients:

1 package (10 oz.) frozen chopped spinach
6 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium tomato, washed and chopped
1 tablespoon fresh minced parsley
4 eggs lightly beaten
Salt and ground black pepper to taste

Instructions:

  1. Cook spinach  in a medium-sized pan per package instructions.. Drain well, add 3 tablespoons of the olive oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 5 minutes.
  2.  Add eggs, salt and pepper, Stir to combine.
  3.  Heat, to a sizzling point, the reaming 3 tablespoons olive oil in a 9-inch skillet or frypan (we prefer cast iron, but a nonstick pan will do). Pour in omelet mixture, spreading evenly.
  4.  Cook, covered, over medium heat for 10 minutes. Mixture should be fairly firm when done.
  5.  While omelet is cooking, heat broiler. Place skillet under broiler for 1-2 minutes to set top of omelet. Cut into wedges and serve
    Yield: 4 servings.

BAKED CLAM DISH

October 31, 2023 / / 0 Comments

I like clams in any iteration I can find. This recipe is one of the simplest. It’s just minced clams mixed with milk, egg, butter; and baked with bread crumbs on top. Nothing could be easier. With a crusty loaf of bread, it hits the spot.

Note that the recipe is for 2 servings. You can double the quantity for 4 or more servings.

BAKED CLAM DISH

Ingredients:

1 cup warm milk
¼  cup butter
1 beaten egg
2 (6.5 oz.) minced clams
Shake of Tabasco sauce
1 teaspoon Worcestershire sauce
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
¼ cup bread crumbs.

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  In a bowl, mix milk with butter and beaten egg.
  3.  Stir in other ingredients (except bread crumbs). Transfer to a baking dish or pan (we prefer cast iron), top with bread crumbs and bake for 30 minutes.
    Yield: 2 servings.

 

 

SYRIAN RICE

October 18, 2023 / / 0 Comments

This is a Syrian Rice recipe that I got from an acquaintance years ago. At the time, though I  was familiar with rice and all  its variations, be it steamed rice, Spanish yellow rice, fried rice, risotto, you name it, Syrian rice was something new to me. Then I discovered that in the Middle East rice is a common staple. Syrian rice uses Syrian noodles or Ma’ccarona, which you can find in any Middle Eastern store. You can also substitute angel hair pasta. I’ve also discovered that there is a Lebanese version which uses vermicelli.

This is a quick and easy dish to prepare. All you need is the noodles, rice (long grain is preferred) and butter) add a little salt and that’s it. Traditionally this rice is paired with lamb; but you can serve it with your favorite roast, steak or chicken dish or, as vegetarian meal in  itself (with some assorted vegetables).

SYRIAN RICE

Ingredients:

1 cup rice
1 cup Syrian noodles (can use vermicelli or angel hair), broken up into small pieces
¼ cup butter
Salt to taste
Water or chickens broth

Instructions:

  1. Wash rice under cold running water (in a sieve) until water runs clear.
  2.  Soak rice for 15 minutes in hot water.
  3.  In a pan or pot, melt butter over medium-high heat. Add noodles and cook, stirring constantly until pasta is light brown but NOT burned. If you burn it you’ll have to start over.
  4.  Stir in rice and cook for about 4 minutes.
  5.  Add water(or broth) and salt. Bring to a boil, cover and simmer on low heat until water is absorbed, about 20 minutes. Turn off heat and let rice rest for an additional 15 minutes, then fluff it with a fork and serve.
    Yield: 4 servings.

MEAT/RICE BALLS IN SAUCE

October 11, 2023 / / 0 Comments

This is a unique meatball recipe that combines beef (or ground pork, turkey or chicken) with rice. You simply combine the meat with the rice, form it into meatballs and fry in a tomato sauce. It’s a quick and delicious no-frills meal.

MEAT/RICE BALLS IN SAUCE

Ingredients:

1 pound ground beef
½ cup raw rice
¼ cup chopped onion
Salt and ground black pepper to  taste
3 tablespoons olive oil
2 (8-oz.) cans tomato sauce
1 cup water
2 cloves garlic, peeled nd minced
¾ teaspoon dried oregano

Instructions:

  1. In a bowl, mix beef, onions, salt and pepper. Form into small balls
  2. Heat oil in a skillet or fry pan over medium-high heat. Add meat/rice balls and fry, turning frequently until light brown but not crusty on all sides.
  3. Add sauce, water, garlic and oregano. Mix well. Cover and simmer on low heat about 45 minutes.
    Yield: 4 servings.

HERBED SHRIMP

October 6, 2023 / / 0 Comments

I like to eat shrimp plain, unadorned, with no fancy sauce or ingredients; and the following recipe fits that bill. This is the way we prefer to prepare shrimp in our family. Normally, we serve the dish with rice. This time around we paired it with another Nuyorican favorite, tostones (fried green plantains). For a good recipe on how  to make tostones, see my post of 10/1016. It’s really easy to prepare these things, just like with this shrimp dish. As we say in our vernacular, disfrute (enjoy).

HERBED SHRIMP

Ingredients:

2 pounds shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, peeled and minced
Salt and ground black pepper to taste
1 teaspoon paprika
2 tablespoons red wine vinegar
¾ cup chopped fresh parsley

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add shrimp and cook, stirring frequently, until opaque throughout, about 4 minutes.
  3. Add garlic and cook about 1 minute more.
  4. Season with salt, and pepper.  Stir in paprika and red wine vinegar.
  5.  Top with fresh parsley and serve.
    Yield: 6-8 servings.

BROCCOLI IN A LEMON-BUTTER SAUCE

October 3, 2023 / / 0 Comments

This is a great vegetarian dinner for any occasion. It’s full of flavor and healthy ingredients, a wonderful combination. As noted, all you need is fresh broccoli, a little bit of flour, butter, olive oil, onion, garlic and, as a  final touch, capers. Can’t get better than that. This time around, we served the dish over Spanish yellow rice. You Can also pair it with pasta or your favorite grain. You can’t go wrong with this one.

BORCCOLI  IN A LEMON-BUTTER SAUCE

Ingredients:

1 large head of broccoli, about 1 ¼ pounds
Flour
½ stick butter
2 tablespoons olive oil
1 onion, peeled and cut into thin rounds
2 cloves garlic, peeled and minced
Salt (optional)
Ground black pepper to taste
Juice from one lemon
1 teaspoon capers
1¼ cup water

Instructions:

  1. Wash broccoli under cold running water and pat dry with paper towels. Cut florets into medium florets and chop stems into small pieces. Sprinkle lightly with flour
  2. Heat butter and olive oil in skillet or sauce pan over medium heat. Add broccoli and onion, and stir-fry until onion is soft and translucent. Add garlic and cook for 2 minutes. Season with salt (optional) and pepper. Note that the next ingredient, lemon juice, is sometimes used as a substitute for salt. That’s why the salt is optional. If desired you can sprinkle a dash of salt over the broccoli or leave as is if you want the dish less salty.
  3. Stir in lemon juice and cook for an additional 3 minutes.
  4. Add water and stir until the liquid is thickened to your liking. Some like it very thick, some do not. Your choice. Stir in capers and cook until heated, about 2 minutes. Serve over rice, pasta or favorite grain (i.e. couscous, quinoa or farro).
    Yield: 4-6 servings.
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