Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 18 of 83)

EASY PUMPKIN PIE

December 24, 2022 / / 0 Comments

A friend had given us a pumpkin and, honestly we thought, what do we do with this thing? A pie? Full disclosure, I am a cook but not a baker. Making pies, to me, has never been something I do on a regular basis. We have a local store where one of the employee makes great pies; and when we need one, we just call them, they bake it right on premises, and we pick it up the next day. So this pie thing, was new to me. But I decided to give it a try.

Now, the recipe given can be done with cooked fresh pumpkin. Problem with that is that you have to cut the thing, take out the seeds, scoop out the interior, etc.. , and then cook it. Last time I checked you can get cooked canned pumpkin. That will save time and effort, and make it a whole lot easier.

The recipe itself is one I got from discussions I had with people who bake. I’ve added a caramelized topping made from slivered almonds since I had a package of almonds on hand. I’m told this is not the usual topping for a pumpkin pie. My learned friends tell me that a pecan topping is the   de rigueur preferred topping for pumpkin pies. Well, the caramelized almond topping turned out great with the pie, so there. Also, the recipe is easy to make, and perfect for a holiday treat.

Another thing,  the idea of making a pie crust from scratch is not something I would contemplate. If you want to do it, go right ahead. I opted for a pre-pared Graham cracker pie shell that can be found in almost any market these days. And you know what? It came out just fabulous.  However you do it, I’m sure the results will be more than satisfactory.

EASY PUMPKIN PIE

Ingredients:

2 eggs, slightly beaten
3/4 cup maple syrup or brown sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1½ cups evaporated milk

Instructions:

  1. Preheat oven to 400 degree F.
  2. Blend together eggs and pumpkin. Stir in maple syrup, salt, cinnamon, ginger and cloves. Add and blend in evaporated milk.
  3. Pour into pie shell and bake 45-50 minutes or until  knife inserted in center comes out clean. Cool completely, top with caramelized almond topping and serve.

CRARAMELIZED ALMOND TOPPING

Ingredients:

3 tablespoons soft or melted butter
2/3 cup maple syrup or brown sugar
2/3 cup slivered almonds

Instructions:

  1. In a small bowl, combine butter, maple syrup and almonds.
  2.  Gently drop by spoonfuls over cooled pie to cover top. Place in broiler and broil until mixture begins to bubble, about 3 minutes. Watch carefully: if cooked too long, top will turn syrupy. Cool and serve.

 

STEAMED LAMB CHOPS

December 22, 2022 / / 0 Comments

Steaming is a process well known in cooking. Our Chinese brethren have used it for centuries for cooking fish and chicken. But how about steaming meats like, let’s say, lamb?  I had some round bone chops on hand and I decided to give it a try, and it came out really good.

If you have a steamer, this recipe is a cinch. A wok also works. If you don’t have such an appliance, then you must improvise. I used a large skillet with high sides, placed a 5 oz. tuna fish can on the bottom, placed the seasoned lamb chops on  a plate atop the can and that became my steamer.  You can use a large sauce pan as well.  What’s the old saying about necessity being the mother of invention? Most times it’s true.

As noted, I used round bone lamb chops. Boneless will work just as good, if not better. I’m sure the recipe will work with with pork chops. I haven’t tried it with steak and, honestly, I don’t know if it will come out as good, You’re welcomed to try, and let me know the results. Also, for this recipe I used a seasoning mix of olive oil, cumin and coriander. You’re encouraged to experiment with whatever seasoning combination desired, be it  a simple combo of olive oil, salt and pepper, or anything else for that matter. The trick is to be creative (within reason).

STEAMED LAMB CHOPS

Ingredients: 

4 lamb chops of choice, 8-12 ounces (or more)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste

Instructions:

  1. Rinse lamb chops under running water and pat dry with paper towels.
  2.  Brush with olive oil and season both sides well with coriander and cumin. Sprinkle with salt to taste. Place on a plate and  put dish inside the steamer. Put enough water to cover the bottom of the pan or skillet, being sure not to use too much or it might spill into the dish. Heat the water to  a fast boil, cover and steam lamb for approximately10 minutes or until tender. The steaming time will vary depending on the thickness of the meat. Boneless lamb chops will cook faster than bone-in. Serve immediately.
    Yield: 4 servings.

FISH FILLETS WITH ONION SAUCE

December 20, 2022 / / 0 Comments

I had some fish fillets om hand and I needed a quicky recipe. So, I created this gem:, pouched fish fillets in an onion sauce. Now, for some explanation: Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other “moist heat” cooking methods, such as simmering and boiling; and ii uses a relatively lower temperature. There are three basic methods for poaching; shallow, submerge, or deep-poaching. Fish fillets are excellent for poaching. In the recipe given I used the shallow water cooking method. I also decided to use a good, easy and quick to prepare sauce to go with the fish. Onion Sauce came to mind, and it worked out pretty good.

The recipe itself  is multifaceted in that it can be served with pasta, a grain ( like rice, couscous, quinoa) or like we did it this time, with kasha (buckwheat groats).  Thanks to my Jewish Brethren, I’ve developed a fondness for kasha.

FISH FILLETS WITH ONION SAUCE

Ingredients:

4 fish fillets of your choice, about 6-8 ounces each
½ cup white wine
8 whole peppercorns
2 cloves garlic, crushed
Salt to taste

Instructions:

  1. Wash fillets under cold running water and pat dry with paper towels.
  2. Place all the ingredients, except the fish, in a large skillet and add at least 2 inches of water. Heat the water on medium high heat until it is steaming. The water should be moving around but not bubbling.
  3.  Slide the fillets into the water. reduce heat to medium low, cover and cook approximately 8-10 minutes to poach. The pouching time will vary depending on the thickness of the fish. Once the fillets are tender to your satisfaction, carefully remove the fish to a serving dish or platter, using a slotted spatula. Serve immediately with Onion Sauce (recipe given below).
    Yield: 4 servings.

ONION SAUCE

Ingredients:

2 onions, peeled and slice thinly in circles
3 tablespoons olive oil
2 tablespoons flour
2 vegetable  bouillon cubes
1 cup water
1 tablespoon fresh chopped parsley

Instructions:

  1. Heat olive oil in a skillet or saucepan over medium-high heat. Add onions and sauté until golden.
  2.  Add flour, bouillon cubes and water. Turn heat to low and blend, stirring constantly until sauce has a smooth, gravy-like consistency.
  3.  Pour sauce over fillets, garnish with parsley and serve

 

 

SOPA DE AJO Y HABICHUELAS

December 15, 2022 / / 0 Comments

Back on the block, in my family, this was one of our popular meals, especially when times were lean. Essentially it was just a soup of garlic and beans but, through time, we added other ingredients to enhance our palette. That’s the beauty of this dish. You can doctor it anyway you want depending upon what’s on hand. In terms of the beans, we always liked white beans, although it also works with garbanzo beans (chick peas).  We never did it with red, black or pinto beans, although you’re welcomed to try and let me know how it works out.

In our version, apart from the garlic, we add parsley, marjoram, salt and pepper, and sazón accent (you can substitute Goya sazón if desired). You can also use a teaspoon of turmeric in place of the sazôn. Your choice.  Note that in our culture, we soak the beans overnight and then cook the following day. If you’re press for time you can do the quick soaking method:  drain beans, place in a heavy pot or Dutch oven with 2 quarts (8 cups) water and bring to a boil. Cover and boil over moderate-low heat and cook until beans are almost ender. Then follow recipe as given. Also note that the recipe calls for water or chicken broth.  To us unsophisticates, adding 2 chicken bouillon cubes to the water counts as chicken broth—unless you have ready made chicken broth on hand.

With a good crusty loaf of bread you have a perfect inexpensive or (as my father use to say) beggar’s banquet. And you can make the soup as thick as you want adding less water (about 4 cups) and turn it into a stew.

SOPA DE AHJO Y HABICHUELAS
(Garlic-Bean Soup)

Ingredients:

1 pound dry white beans
2 quart water or chicken broth (or less if you want to make it into a stew)
3 tablespoons olive oil
2 clove garlic, peeled and minced
4 tablespoons fresh chopped parsley
1 tablespoon fresh chopped marjoram or 1 teaspoon dried
1 large potato cut into chunks (wash, scrub but do not peel)
1 packet sazón accent
Salt and ground black pepper to atste

Instructions:

  1. Soak beans overnight in a pot with water to cover. Drain and rinse under cold running water. Place in a heavy kettle or Dutch oven with 2 quarts water or chicken broth. Bring to a boil, cover and boil over moderate-low heat until beans are tender, about 1 hour.
  2.  Heat olive oil in a skillet or frying pan and sauté  garlic, parsley and marjoram for 3 minutes. Add to beans along with the potato chunks and sazôn. Stir to combine.
  3.  Add  salt and pepper and bring to boil over high heat. Reduce heat to low and simmer, covered, for 30 minutes.
    Yield: 6 to 8 servings.

ROAST CHICKEN MOROCCAN STYLE

December 8, 2022 / / 0 Comments

 

I’m , always on the lookout for a good roast chicken recipe, something out of the ordinary. Well, this is one for the ages: Roast Chicken Moroccan Style. I’ve never been to Morocco but, if I do, this is the first dish I’ll order. It’s a heavenly chicken replete with myriad herbs and spices not common to our version of roast chicken.  And, as an addition I’ve included a saffron rice recipe that goes great with the chicken. So, impress your family and friends with your worldliness. Give them a roast chicken dish that’s simply marvelous. They’ll sing your praises.

Now, traditionally, with this dish, it is cooked in an outdoor grill. This being winter in the northeast, we cooked the chicken in a preheated broiler and it came out just fine.

ROAST CHIKEN MOROCCAN STYLE

Ingredients:

1 roasting chicken, about 3 to 3¼ pounds, halved or quartered
3 scallions, white parts only, chopped
1 garlic clove, peeled
1 tablespoons fresh chopped parsley
1 tablespoon fresh chopped coriander or 1 teaspoon dried
½ teaspoon salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon cayenned pepper
4 tablespoons butter, softened

Instructions:

  1. Rinse chicken under cold running water and pat dry with paper towels.
  2. Put the scallions, garlic, herbs, salt and spices in a mortar and pound until crushed. Blend with the butter to make a paste. Rub the paste all over the prepared chicken pieces. Leave the chicken to marinate at room temperature for at least 1 hour.
  3. Arrange the chicken pieces skin side down under the broiler After 5 minutes turn and baste with any extra paste or the juices in the boiling pan. Continue turning and basting every 5 minutes for approximately 25 minutes or until the pieces are done. Serve with Saffron Rice (recipe given below).

SAFFRON (YELLOW) RICE

ingredients:

2 tablespoons olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
2 cups rice
½ teaspoon saffron threads or ¼ teaspoon saffron powder
Chicken broth, about 3 cups or to cover rice
Salt and black peeper to taste
4 ripe tomatoes, chopped
1 cup finely chopped parsley

Instructions:

  1. In a large saucepan or pot, heat olive oil and sauté onion and garlic for 5 minutes. Stir in rice and sauté until grains are transparent.
  2. Add saffron and chicken broth to cover rice by about ¼-inch. Bring to a boil, cover and simmer until rice is tender and liquid absorbed, about 30 to 40 minutes. Add salt and pepper and serve on a platter with tomato and parsley border.
    Yield: 4 servings.

BUTTER SAUCE (Sauce Bátarde)

December 5, 2022 / / 0 Comments

We are fortunate that there is an open air market nearby where a Mexican family sells home-made prepared tamales. We love the suckers. Recently, we bought a batch but then considered, normally we have the tamales with a spicy salsa or a marinara sauce. We thought, why not have something different this time? What would be a good sauce that would accompany the tamales?  The answer was immediate: how about a nice butter sauce? One of the tastiest butter sauce I know is sauce bátarde from the classic French canon of sauces. It’s mainly a hot, thick simple sauce that is usually served with vegetables and boiled fish. And it was delicious when combined with the tamales.

You’re not limited with this butter sauce. I’ve had it over chicken, venison, even steak. To me, it’s an all-purpose sauce, easy to make and simply delicious.

BUTTER SAUCE
(Sauce Bátarde)

Ingredients:

2 egg yolks
1 tablespoon cold water
16 tablespoons unsalted butter, diced
3 tablespoons flour
2 cups warm water, lightly salted
1 tablespoon fresh lemon juice

Instructions:

  1. Put the egg yolks into a bowl with the cold water. With a fork or a whisk, beat the mixture until it is smooth. Set aside.
  2.  In a heavy  saucepan or skillet over low heat, melt 4 tablespoons of butter. Add flour and stir until the mixture begins to bubble. Take the pan from the heat and add the lightly salted warm water, whisking rapidly. Return the pan to the heat and continue whisking until the mixture boils. Remove the pan, allow the mixture to cool for at least a minute, then add the beaten egg yolks. Return the pan to the heat and continue whisking until the sauce thickens slightly. Do not allow the sauce to boil.
  3.  Again remove the pan from heat, pour in the lemon juice, add the rest of the butter and whisk steadily until it is combined with the sauce. Serve immediately.
    Yield: about 2 cups sauce.

EGG-CRABMEAT FRITTATA

November 29, 2022 / / 0 Comments

I call this dish a frittata. But it can also be referred to as an “egg-bake.” See, in a classic frittata, the thing is baked, usually in a 400 degree oven. In my version, I let the eggs set first, and then broil briefly. I still referred to it as a “frittata.” Though some of my  conservative friends don’t regard it as such. They think of it as an egg-crabmeat bake. Whatever. I’m a fan of crabmeat, and this makes an exquisite dish. As a side, all you need is some crusty bread and a good light wine. Another way we like it, in our family, is over rice. It makes for a marvelous combo.

Before setting in the broiler, you should top the recipe with cheese. By that, I mean sliced cheese. You can use whatever cheese slices you desire,  be it American cheese, cheddar, gouda or other. And, oh, yes, this time around, we served it with that Puerto Rican favorite tostones (friend green plantains).

EGG-CRABMEAT FRITTATA

Ingredients:

6 large eggs, slightly beaten
3 tablespoons olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 (6 oz.) cans crabmeat, drained
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste
2 tablespoons light or heavy cream, your choice
6 cheese slices of choice
1 tablespoon fresh chopped parsley (optional)

Instructions:

  1. in a large skillet or frypan, heat olive oil.
  2. Add onion and stir-fry over medium heat until onion is soft and translucent.
  3. Add garlic and cook 2 minutes more.
  4. Stir in crabmeat and cook until combined. Mix in oregano, salt and pepper. Add cream and cook until eggs are are set (the top should be somewhat firm but not burnt).
  5.  Cover with cheese slices. Place in broiler and cook until cheese melts. Garnish with parsley, if using, and serve immediately.
    Yield: 4 servings.

 

 

LEFTOVER TURKEY DELIGHT

November 25, 2022 / / 0 Comments

Thanksgiving is over. Now comes the hard part: what to do with the turkey leftovers. You could make mayo and tomato sandwiches for days. Or you can buck up and make something palatable and delicious with the bird remains. Below we give four recipes that will make your turkey meat leftovers glorious. You can serve each over rice or pasta—like in the Turkey Stir-Fry where it is paired with hot noodles. Family and friends will come over just to have the leftovers. In each case, the portions amount to four or more servings.

TURKEY CURRY

Note that this is my version of leftover turkey curry. If you want to add other ingredients like turmeric, cinnamon, cloves or ginger to give it a more Indian or Asian flavor, go right ahead.

1/2 stick butter
½ cup flour
2 cups chicken broth
2 tablespoons curry powder
2 cups leftover turkey meat cut into 1/2-inch chunks or pieces
Salt to taste

  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly until combined and starting to bubble, about 3-5 minutes. Do not let the flour darken.
  2. Pour chicken broth into flour mixture. Whisk to combine until smooth. Here, you can adjust for thickness: cook, whisking, until thickened, about 5-7 minutes. Or If you want it thinner, add more broth.
  3. Add curry powder and stir to blend. Stir in turkey meat. Add salt and cook until heated, and serve. Some folks like to add yogurt, about ½ cup, to the curry. Your choice.

SAUCY TURKEY

3 tablespoons olive oil
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 can (14 ½ oz.) stewed tomatoes
1 chicken bouillon cube or 1 packet chicken granules
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and pepper to taste
2 cups turkey meat, chopped or cut into ½-inch chunks or pieces

  1. Heat oil in a skillet or frypan. Add onions and cook over moderate until and translucent. Add garlic and cook 2 minutes more.
  2. Add undrained tomatoes, bouillon cube, oregano, salt and pepper. Stir in turkey meat and cook until bubbling.

TURKEY STIR-FRY

2 teaspoons sesame oil
2 garlic cloves, peeled and minced
1 green bell pepper, cored, seeded and sliced into ¼-inch strips
1 cup fresh green beans, cut into ½-pieces (can use frozen but need to be thawed).
2 cups turkey meat, cut into chunks or ½-inch strips
½ cup scallions, chopped into ½-inch pieces
½ cup sliced bamboo shoots
½ cup sliced water chestnuts
1 teaspoon grated fresh ginger
Pinch each of nutmeg and ground pepper

  1. In a large frying pan or wok, heat the oil over medium high heat. Add garlic and stir-fry for 1 minute.
  2. Stir in the rest of the ingredients and cook 4 to 5 minutes or until vegetables are crisp-tender. In this case, serve over hot, cooked egg noodles.
    Note that there are no set rules for stir-frying. You can use whatever vegetables you have on hand.

TURKEY-RICE SOUP

1 cup rice
1 cup water
2 tablespoons olive oil
1 medium onion, peeled and chopped
1  clove garlic, peeled and minced
1 medium green bell pepper, cored, seeded and finely chopped
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon capers
1 (8 oz.) can tomato sauce
2 cups turkey meet, chopped or shredded
4 cups water

  1. Place rice in 1 cup water and let it soak.
  2. Heat oil in a large pot or Dutch oven. Add onion, garlic, bell pepper, oregano, capers and tomato sauce. Sauté over moderate heat for 10 minutes.
  3. Drain rice and add to pot. Stir to combine while gradually adding 4 cups water. Bring to a boil and cook on high heat, uncovered, for 10 minutes.
  4. Add turkey meat, lower heat and simmer, covered, for 15 minutes more or until rice is tender. Serve immediately.
    Note that this recipe will make a thick soup or stew. If you want it thinner, add more water as desired.

SEASONING FOR FISH FILLETS

November 21, 2022 / / 0 Comments

In my family, we’ve always been fans of seafood. In some case, more so that meat. Reason for that goes back to when I was growing up in Spanish Harlem. At the time, fish was cheap compared to meat. This was something that harked back to life in the island of Puerto Rico where seafood was plentiful and meat expensive. That’s not to say that we didn’t like meat. My father always enjoyed  good a good T-bone steak but, when times were lean, it was seafood or shellfish that kept us going. The seafood dishes invariably were fish fillets that were plentiful and cheap in the old Marqueta on 116th street. The Marqueta is gone, but the memories remain.

Through the years I’ve discovered numerous ways to season fish fillets so that it never becomes boring.  Nothing cooks better than fish fillets with a repertoire of seasoning be it criollo seasoning or, for that matter any other herb-spice combination. Below, we give three seasoning recipes for fish fillets so that you can do a variety of dishes to please family and friends. You’ve got the traditional Nuyorican method, an Italian version, and a Greek version. Each has its own spark and verve, and none will disappoint.

In all cases, the fillets should be baked for 15 minutes or until fish flakes easily with a fork in a 370 degree preheated oven.

NUYORICAN FISH SEASONING

4 boneless fish fillets, about 1¼ pounds
2½ tablespoons butter
3 tablespoons flour
¾ cup and milk
1 tablespoon dark Puerto Rican rum (optional)
Half of a small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 bay leaf
1`/4 teaspoon white pepper
Salt to taste

  1. Rinse fillets and pat dry with pepper towels.
  2. In a small saucepan, combine2 tablespoons butter and flour over moderate heat and boil for 1 minute.
  3. Slowly pour in the milk, stirring constantly until thickened. Add rum at this stage, if using.
  4. Lower heat and add onion, garlic, bay leaf, pepper and salt. Stir together for about 1 minute.
  5. Place fish in a greased baking pan. Pour sauce over fillets, dot top with remaining butter. Bake, uncovered, as noted above.

ITALIAN FISH SEASOINING

4 boneless fish fillets, about 1¼ pounds
3 tablespoons olive oil
4 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fresh leaf basil, crumbled or 1 teaspoon dried
Salt and black pepper to taste
2 cloves garlic, peeled and minced

  1. Rinse fillets and pat dry with paper towels.
  2. In a bowl, whisk together olive oil, tomato paste, vinegar, basil, salt, pepper and garlic.
  3. Place fillets on a baking pan and spread seasoning mixture over fish. Bake, uncovered, as directed above.

GREEK FISH SEASONING

4 boneless fish fillets, about 1¼ pounds
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon fresh leaf oregano, crumbled or 1 teaspoon dried
Salt and black pepper to taste

  1. Rinse fillets and pat dry with pepper towels.
  2. In a small bowl, whisk together lemon, juice, oil, oregano, salt and pepper.
  3. Place fillets on a baking pan and spread seasoning mixture over fish. Bake, uncovered, as directed above.

 

CHINESE MEATBALLS

November 18, 2022 / / 0 Comments

I call this recipe Chinese meatballs. My Chinese brethren refer to it as “deep fried beef balls.” To me, they’re fried meatballs in oyster sauce that we serve with steamed rice; but they’re good over any preferred grain be it couscous, quinoa, farro or noodles.

It’s an easy enough dish to prepare. If you want the oyster sauce a bit thicker you can add a teaspoon  of cornstarch mix with a tablespoon of water. I serve this dish with parboil spinach which must be pressed to get rid of the excess water, thereby allowing the oyster sauce to be adsorbed. With a good wine, red or white, slightly chilled (or sake, if you want to mix cultures), it makes for a marvelous dinner.

CHINESE MEATBALLS

Ingredients:

1 pound beef (can substitute ground turkey or chicken)
½ teaspoon salt
1 teaspoon cornstarch
⅓ cup peanut oil or vegetable  oil
1 pound fresh spinach
½ cup water
½ cup beef or chicken broth
½ cup oyster sauce

Instructions:

1. In a bowl, mix the beef with the salt and cornstarch. Shape into small balls about ¾-inch in diameter.
2. Heat oil in a wok, skillet or frypan and cook meatballs over medium heat until deep brown. Note: a deep fryer, if you have one, is good for this.
3. While the beef is cooking, parboil or steam the spinach in the water. Press spinach lightly to remove moisture. Lay the spinach on a warm plate and arranged the cooked meatballs in the middle.
4. Pour the broth and oyster sauce in a small pan and heat briefly. Pour over the meatballs and spinach and serve with rice.
Yield: 4 servings.

 

Older posts Newer posts

Menu

© 2025 Oswald Rivera

Theme by Anders Noren — Up ↑