Oswald Rivera

Author: Oswald Rivera (page 64 of 83)

Rice with Crabmeat

October 9, 2013 / Oswald Rivera / 0 Comments

In our culture we love crabmeat, what we call “jueyes.” In our family, my father’s favorite rice mix was rice with crabmeat. Whether living in Spanish Harlem or Puerto Rico, my father would spend countless hours seeking a restaurant with the best recipe. However, none compared to my mother’s arros con jueyes.

Let me state that, if desired, you can prepare the crabmeat from scratch; and it’s best to use Caribbean crabs. Such a recipe is given in my cookbook Puerto Rican Cuisine in America p. 192-193 (Perseus Books – Running Press). But if you’re press for time and don’t want to bother with preparing the thing, you can use canned crabmeat. No one is going to fault you for it.

ARROZ CON JUEYES
(Rice with Crabmeat)

2 cups rice
1 tablespoon olive oil
2 ounces lean cured ham or salt pork, rinsed and diced
1 small green bell pepper, cored, seeded and chopped
1/2 cup finely chopped onions
1 clove garlic, peeled and finely chopped
3 sweet chili peppers (aji dulce), seeded and chopped (found in any Asian or Caribbean market)
1/2 cup tomato sauce
6 pimento stuffed Spanish olives
1 1/2 cups crabmeat
1 packet sasón accent (Goya makes a good one with coriander and annatto)
Salt and ground black pepper to taste
Water to cover rice

1. Wash rice under cold running water, and drain.
2. Heat oil in a heavy kettle or Dutch oven and brown ham over moderate heat.
3. Add bell pepper, onions, garlic and sweet chili peppers. Sauté for about 3 minutes.
4. Add tomato sauce, olives, and mix well.
5. Stir in rice, crabmeat and sasón accent.
6. Add water to cover contents in kettle by 1/4 to 1/2 inch above level of rice. Adjust salt and pepper to taste.
7. Bring to a boil. Cover tightly and simmer on low heat until water is absorbed and rice is tender ((about 20 minutes).
8. Uncover and simmer 5 minutes more if drier rice is preferred.
Yield: 6 servings.

Photo: courtesy of ifood.tv

Stuffed Eggs Seville Style

When I was growing up, one of the favorite dishes we had in the family was stuffed eggs (think of deviled eggs). But our method was called stuffed eggs “Seville style.” My Uncle Phillip, of late memory, swore that this was the way they prepared eggs in Seville. I have no historical proof of this. We just took him at his word. We know that Seville (Sevilla – “Seh-Vee-Yah” in Spanish) is a city in Southern Spain. It was under Muslim rule for over 400 years and it could have been the Muslims who introduced this type of dish to the region. Again, this is all conjecture on my part. If somebody out there has more accurate information, please let me know.

The dish itself is very easy to prepare. All you need is eggs, olives, onion, mayo and Worcestershire sauce. That’s it. It’s quick and convenient and will impress family and company. The recipe is from my first cookbook, Puerto Rican Cuisine in America (Perseus Books – Running Press). Enjoy.
HUEVOS RELLENOS A LA SEVILLA
(Stuffed Eggs Seville Style)

8 hard boiled eggs
1/2 cup chopped pimento stuffed olives
1/2 cup finely chopped onion
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce

1. Slice eggs in half lengthwise and remove yolks. Set the hollow whites aside.
2. In a bowl, combine yolks, olives, onions, mayonnaise, mustard and Worcestershire sauce. Mix well.
3. Stuff the hollow egg whites with the egg-yolk mixture.
4. Place in a serving dish the refrigerator and chill.
Yield: 4 to 6 servings.

Photo: courtesy of Real Simple – Life Made Easier

Indian Pudding

September 26, 2013 / Oswald Rivera / 0 Comments

I didn’t know anything about Indian Pudding until I began research for my second cookbook The Pharaoh’s Feast (Published in the UK under the title Feasting with the Ancestors). This book traced cooking through the ages, from prehistory to the present. I discovered that in 1796, a Miss Amelia Simmons published the first genuine American cookbook, American Cookery. Prior to this time, the few American housewives who had access to cookbooks would have used European books published under an American Imprint. This book featured some unique American recipes. Among them, recipes for slapjacks, pumpkin pudding and spruce beer (alcoholic or non-alcoholic beverage flavored with the buds and needles of spruce trees). For the first time such words as cookie and slaw appeared in print.

Amelia Simmons was a self-described “American orphan.” She worked as a domestic during the colonial period, and this gave her hands-on experience in preparing a good meal. She lays out simple guidelines that are as applicable today as they were in her time. For example, use only the freshest ingredients; and to determine freshness of fish, poultry or meat, go by their smell.

American cuisine owes a lot to Miss Simmons. One of the recipes in her book was a colonial favorite, Indian Pudding. Amelia Simmons gives three recipes for “A Nice Indian Pudding.” Two recipes call for baking the Indian pudding, and one advises to boil the ingredients for twelve hours in a “brass or bell metal vessel, stone or earthen pot.” I’ll stick to the baking. Today Indian Pudding is usually served with whipped cream or vanilla ice cream.

INDIAN PUDDING

4 cups milk
1/2 cup yellow cornmeal
1/3 cup dark molasses
1 teaspoon salt
3 tablespoons sugar
3 tablespoons butter
1 teaspoon ground cinnamon
1 egg, beaten
1/2 cup raisins

1. Preheat oven to 300 degrees F.
2. Ina double boiler or heavy saucepan, bring the milk to a rolling boil over high heat. Add the cornmeal, stirring constantly for about 3 minutes. Reduce the heat to low and cook, stirring often for another minute. The cornmeal should be softened but slightly sticky.
3. Add the molasses and mix well. Remove from heat and stir in the remaining ingredients.
4. Butter or grease an 8-to-9-inch baking dish. Pour the pudding mixture into the dish and bake for about 2 hours. The pudding should be brown on top with a dark crust in the center. The pudding can be served hot, warm, or at room temperature.
Yield: 6 to 8 servings.

photo: courtesy of Yankee Magazine

Pimientos Rellenos (Stuffed Peppers)

September 18, 2013 / Oswald Rivera / 0 Comments

In the Jewish Calendar, this week commemorates the beginning of the holiday known as Sukkot. This is the harvest festival that follows the solemn holiday of Yom Kippur, or the Day of Atonement. Among the traditional foods served on this occasion are stuffed vegetables. It is noted that stuffed foods represent a bountiful harvest. Think of a cornucopia of veggies and fruit. Thus, in celebration, I’m putting out my pimientos rellenos recipe from my first cookbook, Puerto Rican Cuisine in America (Perseus Books Group—Running Press). So, my Jewish friends and colleagues, liven up the occasion with stuffed peppers Puerto Rican style. And for those of you who are not Jewish, it’s still a great dish to enjoy anytime.

Let me add that the recipe calls for shredded cheddar cheese on top. You can either omit or add it to the mix.

PIMIENTOS RELLENOS
(Stuffed Peppers)

4 medium green or red bell peppers
6 whole black peppercorns
2 cloves garlic, peeled
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon white vinegar
1 pound lean ground beef
1 medium onion, peeled and chopped
1 cup dry bread crumbs
2 medium tomatoes, cored and diced
1 8-ounce can tomato sauce
1/2 cup shredded cheddar cheese (optional)

1. Preheat oven to 350 degrees F.
2. Slice the top off the peppers. Remove and discard the seeds and white veins.
3. Drop peppers into boiling water to cover and boil for 3 minutes. Remove, drain and set aside.
4. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil and vinegar.
5. In a bowl, combine meat with seasoning.
6. Brown meat in a very hot skillet (no extra oil is necessary).
7. Add onion, bread crumbs, tomatoes and tomato sauce. Cook, stirring constantly, for 5 minutes.
8. Stuff the peppers with beef-tomato filling and place in a shallow baking dish. Top with shredded cheese, if desired, and bake 20-25 minutes.
Yield: 4 servings.

photo: courtesy of Andicakes

Kreplach: Jewish Wontons

September 13, 2013 / Oswald Rivera / 0 Comments

Kreplach (or kreplakh) are meat-filled dumplings often served in a clear soup. They are similar to tortellini or Chinese wontons. That’s why they are also referred to as “Jewish wontons.” They are a traditional pre-fast meal before Yom Kipper, or the Day of Atonement. They are also eaten on Simchat Torah and Purim. Not being very religious, I like to eat them all year round. According to the experts, kreplach may have evolved among Ashkenazi (Eastern European) Jews in Germany during the 14th century, who got the idea about stuffing dumplings from Jews in Venice, who got the idea from stuffed pasta.

Ground meat can used as the filling for kreplach; but in my circle most of my Jewish friends use ground chicken. I have no problems with whatever meat filling may be used. However, in my experience, the key to great tasting kreplach is an onion cooked with the meat, using not oil but schmaltz, rendered chicken fat. I know, you’re rolling your eyes and saying “Chicken Fat!” But, yep, there’s no way getting around it. You can buy schmaltz in any supermarket these days; or you can make your own. I know it’s time consuming, but I prefer to make my own. You can use the same chicken for the meat filling as well as making the schmaltz.

Kreplach, like all good things (think of Puerto Rican pasteles), takes time and patience. Yet the rewards are infinite when you eat the suckers.

KREPLACH

Filling:

3 tablespoons schmaltz (see recipe)
1 medium onion, peeled and finely chopped
3/4 pound ground chicken, cooked
1 egg
Salt and black ground pepper to taste

Dough:

3 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 cups all-purpose flour

Schmaltz:

Take 1 chicken (4-5 pounds), and cut away fatty skin and other fat particles into small pieces. Place pieces in a pot, cover with cold water, bring to a boil. Lower heat to medium-low and cook until water evaporates. Add 1 medium diced onion, and cook on low heat until onions are brown. The fat, or schmaltz, is now done. Let cool and remove onion pieces. Store schmaltz in covered jars. The jars can be frozen or kept in the refrigerator.
Note: You can cook the leftover chicken by boiling or broiling, and use it for the rest of the recipe.

1. In a medium fry-pan or skillet, heat the schmaltz and saute the onion with the ground chicken. Pour off excess fat and let cool slightly. Mix in the egg and salt and pepper. Set aside.

2. For the dough: In a large bowl, beat together the eggs, salt and pepper. Add water and gradually beat in enough flour to form a stiff dough. Using your hands, knead well and quickly. Then divide dough into 2 balls; and cover each ball with a moist towel.
3. Using a rolling pin, roll out one ball of dough very thin, and cut into 6 strips, each about 1 1/2 inches wide. Now cut the pieces into 1 1/2 inches square.
4. Place about 1/2 teaspoon of meat mixture in center of each dough square. Dampen edges and fold over to form a triangle. Press the edges together firmly, using additional flour if necessary to make them stick. Repeat procedure with the second ball of dough.
5. Bring a large pot of salted water to a boil, drop kreplach into boiling water and simmer on low heat for about 15 minutes. Remove carefully with a slotted spoon. You can also drop kreplach into hot soup and cook them that way. Or you can brown them in the oven or a skillet, and serve as a side dish.
Yield: About 50-60 kreplach depending on size.

Photo: courtesy Joy of Kosher

How to Cook Beans

September 5, 2013 / Oswald Rivera / 0 Comments

“
Beans, beans are good for the heart; the more you eat, the more you . . .” Well, we all know the rest to that ditty. Fact is, beans are good for the heart. The lowly bean (or legumes—the fancy word) is a good source of thiamine, niacin and other components of the vitamin B complex series. They are also great comfort food. Think of a hearty French cassoulet casserole; Mexican refried beans; Boston bake beans; the three bean salad for barbecues; and the Middle Eastern hummus. Life would be sad indeed without beans. But how to cook the suckers? Easy enough to open up a can of beans but, for real flavor and texture, nothing beats fresh beans or the more common dry beans you find in 1 pound packages at the store. Be aware that the dry beans you get at the supermarket could be older (and drier) than last year’s leftover meatloaf. Thus they need to be soaked beforehand in water. And the more soaking time, the more tender the final product. That’s why I recommend overnight soaking rather than the quick soaking method where you cover the beans in water, bring to a boil, then cook uncover over moderate heat for approximately 2 minutes; and afterward let them soak for an hour.

The overnight method involves placing beans in a colander, discarding any broken or shriveled ones, and rinsing in cold running water. Then you place the beans in a pot with water to cover at least 2 inches. Never use warm or hot water. In extremely hot weather it’s a good idea to soak the beans in the fridge. Ideally, one should change the water several times to prevent the beans from fermenting. After overnight or quick-soaking, drain beans and place in a heavy kettle or Dutch over with 2 quarts (8 cups) water and bring to a boil. Cover and boil over moderate-low heat until beans are tender (about 1 hour). From hear on you can finish up with any of the three basic bean recipes given below. Let me add, the recipes are good for almost any kind of legumes: black beans, red kidney beans, pigeon peas, small red beans, Lima beans, pinto beans, black-eyed peas, pink beans, chick peas, etc.

BASIC BEAN RECIPE

A. Sofrito Method:
This method uses sofrito, an aromatic mix of herbs and spices which is used a a base for cooking countless Caribbean dishes. You can buy prepared sofrito in most supermarkets or Asian and Caribbean markets. If you want to make it from scratch then you can check my blog post of 11/08/10 which gives an easy sofrito recipe. Or, better still (for me), get it from my cookbook, Puerto Rican Cuisine in America (Perseus Books Group—Running Press)

1. To the soaked beans, add 1 large potato, peeled and cut into 1-inch cubes; 3 tablespoons sofrito; 1 beef bouillon cube; 1 teaspoon salt; 1/2 teaspoon dried oregano; and 1/4 cup tomato sauce. (My mother, of blessed memory, would add 2 tablespoons dry red wine at this point—a tip she got from a Cuban friend). Mix well.
2. Cover and cook over high heat until water is boiling. This should take 5 to 10 minutes.
3. Lower heat and simmer, covered, for 30 minutes or until beans are completely tender and sauce has thickened somewhat.

B. Skillet Method:
1. Place the beans in a pot and boil in 2 quarts water as outlined above; but add half a medium green bell pepper, seeded, to water.
2. In a skillet or frying pan, heat 2 tablespoons olive oil. Add 1 medium onion, peeled and chopped; 1 clove garlic, crushed; 1 teaspoon dried oregano; 1/2 cup tomato sauce; and 1 tablespoon tomato paste. Saute on moderate heat for 5 minutes.
3. Add skillet contents to beans plus 1 large potato, peeled an cubed, and 1/2 teaspoon salt. Mix well.
4. Cover and cook over high heat until water is boiling (5-10 minutes).
5. Lower heat and simmer, covered, for 30 minutes or until beans are completely tender sauce has thickened.

C. Oven Method:
This is an oven method that is very popular in Italy, particularly in Tuscany. The beans are soaked overnight in the same manner, then rinsed and place in a pot or casserole. The rest of the recipe is as follows:

1. Preheat oven to 275 degrees F.
2. Add 1 small onion, peeled and chopped, to beans and water to cover by 1/2 inch.
3. Cover and bring the water to a near boil over low heat.
4. Place the pot in oven and bake until beans are tender (45 minutes to 1 hour). Make sure the water does not evaporate during cooking to below the level of the beans.
5. Remove from oven and add salt and pepper to taste. Let stand for about 10 minutes.
6. Drizzle a tablespoon or two of olive oil over beans and serve.

Note: the above recipes yield from 6 to 8 servings.

photo: courtesy of NewlyWed Nutrition

Pasta Salad

August 28, 2013 / Oswald Rivera / 0 Comments

Waning days of summer. And it’s still hot out there in some parts. We’re still hooked on salads. And that’s where pasta salads come in. Contrary to popular opinion, pasta salads are not traditionally Italian. They’re an American innovation, just like Pasta Primavera; although they’ve become a part of the Italian repertoire. What makes pasta salads great is that they can be prepared in advance. They’re great for outings and picnics. They make good party food; and you can feed lots of people for minimal expense.

Any pasta type or shape can be used for these salads. My favorite has always been soba buckwheat noodles, cooked, drained, and tossed with toasted sesame seeds, a little soy sauce, scallions, and dash of sesame oil. This gives an Oriental twist; and it can be served hot or cold. But the two recipes included today are more traditional pasta salads. One is a simple salad perfect for summer: just red tomatoes, mozzarella, basil, parsley and a plain vinaigrette of olive oil and vinegar. The second recipe includes cooked chicken or turkey along with other veggies and white beans.

The fun with pasta salads is that you can experiment and use whatever combination fits, even adding seafood such as canned tuna or any other type of cooked fish, even mussels. You are only limited by your imagination. The one thing to remember is never to soak the cooked pasta in cold water. This makes the pasta soggy, and you don’t want that. Simply cook the pasta al dente (to the tooth), and drain it thoroughly. Just toss the pasta with whatever dressing desired. However, if you’re using mayonnaise, it’s best to wait until the pasta has cooled before adding the mayo, or the mayonnaise may spoil. Other that that, go at it.

SIMPLE PASTA SALAD

1/2 cup olive oil, preferably extra virgin
1 tablespoon red wine vinegar
Salt and ground black pepper to state
1 teaspoon dried oregano
3 cups cooked penne or any other tube or shell-like pasta
3 ripe tomatoes, washed and diced
5 ounces mozzarella, diced
10 pitted black olives, sliced in half
1/2 cup fresh basil, rinsed and chopped
1/4 cup fresh Italian parsley, rinsed and chopped
1. In a small jar or cruet, whisk together the olive oil and vinegar, salt, pepper, and oregano
2. In a large bowl, mix together the pasta, tomatoes, mozzarella, olives,basil and parsley.
3. Add the dressing and toss to combine.
Yield: 4 servings.

PASTA SALAD WITH CHICKEN OR TURKEY

1/2 cup olive oil, preferably extra virgin
2 clove garlic, peeled and finely minced
1 teaspoon dried oregano
Salt and ground black pepper to taste

2 cups cooked, diced chicken breast or turkey
3 ripe tomatoes, washed and diced
1/4 cup pitted black olives, sliced in half
1 16-ounce can cannellini beans, drained
1/2 cup fresh basil, rinsed and chopped
1 green bell pepper, washed and chopped

3 cups cooked bow-tie pasta, or any tube or shell-like pasta
1 cup mixed salad greens of your choice.

1. In a jar or cruet, whisk olive oil, garlic, oregano, salt and pepper.
2. In a large bowl, mix together the chicken or turkey, tomatoes, olives, beans, basil, and bell pepper.
3. Stir in the pasta. Add the dressing and toss to combine.
4, Stir in the salad greens, and serve.
Yield: 4-6 servings.

photo: courtesy of ifood.tv

Panzanella

August 21, 2013 / Oswald Rivera / 0 Comments

Panzanella Salad
It’s getting toward the end of summer; but it’s still hot out there in some parts. And, honestly, we’re getting tired of salads. So, how can we spice it up? Well, how about panzanella? Right away you can tell from the spelling that it has the word “pan”—which translates to “bread” in Spanish or Italian. And you’d be right. Panzanella is a Tuscan bread salad that is popular in Central Italy, where it is also known as panmolle (pronounced: pan-moh-leh). The salad also includes tomatoes, mint and basil. Although it must be noted that, initially, before the advent of tomatoes, the salad was onion based. And it has a plain dressing of olive oil and vinegar, that’s it.

What’s good about this salad is that you can use day-old bread, even stale bread, if necessary. You see, the bread is toasted in the oven before mixing with the other ingredients. That means the bread doesn’t get squishy like croutons, and its crunchy taste prevails. The recipe given below is a basic panzanella. And the great thing about this is that you can add any other veggies you desire: blanched peas, green beans, fava beans, mushrooms, broccoli, etc. You can even add pieces of ham, salami, or cooked chicken to it. The possibilities are endless.

PANZANELLA

2 cups day-old bread, preferably a good sourdough or crusty baguette, torn or cut into 1-inch pieces
2 medium tomatoes, diced
1 medium zucchini, cut into 1/4-inch ring, and then each ring cut in half
1 small red onion, peeled and thinly sliced
3 cloves garlic, peeled and finely minced
1/2 cup fresh mint, washed, dried, and roughly torn
1/2 cup fresh basil, washed, dried, and julienne

1/2 cup fresh dill, washed, dried, and roughly chopped
Handful fresh Italian parsley, washed, dried, and chopped
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar

Salt and ground black pepper to taste

1. Preheat oven to 375 degrees F.
2. Spread bread out on a baking sheet or pan and bake until golden, about 14 minutes, flipping once halfway. Then let cool.
3. In a large bowl, toss together the bread pieces, tomatoes, zucchini, onion, garlic, mint, basil, dill, and parsley.
4. In a small bowl, mix olive oil, vinegar, salt and pepper. Pour over bread salad, Toss. Adjust seasonings, if necessary; and let stand for at least one hour for flavors to blend before serving.
Yield: 4-6 servings.

photo: courtesy of a foodie affair

Watercress

August 14, 2013 / Oswald Rivera / 0 Comments

When I was a kid I remember these old movies where the British upper classes would sit down for tea in some opulent parlor and have watercress sandwiches with their Earl Grey or Darjeeling. And I would ask myself “What the hell are watercress sandwiches?” In fact, “What’s a watercress?” It wasn’t until later on that I discovered the watercress plant to be a singular edible experience. Watercress is a perennial plant native to Europe and Asia; and is one of the oldest leaf vegetables consumed by the human family. So it’s been around for a while. And it’s good for you. King Xerxes of ancient Persia fed it to his soldiers to improve their vigor. It was used by the English navy as a remedy for scurvy. It has a peppery, tangy flavor and is chock full of vitamin C, calcium and iron. It is also mentioned in the Talmud as an agent for stopping bleeding when mixed with vinegar, Not only that, a study conducted at the University of Southampton found that it may inhibit the growth of breast cancer.

Watercress sandwiches aside, it’s prevalent in soups and salads. But you can use it as a puree for roasts. And other ways in sandwiches as well: substitute watercress for the iceberg lettuce; add it to burgers with onions; top your grilled cheese with it—the possibilities are endless. The recipe given below is an easy way to use watercress: just a simple watercress-avocado salad with some olives thrown in.

WATERCRESS-AVOCADO SALAD

1/4 cup olive oil
1 tablespoon red wine vinegar
2 cloves garlic, peeled and minced
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 bunches watercress, tough stems removed, chopped
1/2 cup parsley, chopped
1 avocado, peeled and cut into chunks
6-8 black pitted olives, halved

1. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper. You can also use a jar or cruet: add ingredients and shake.
2. In a large bowl, add the watercress and parsley. Toss together with the dressing. Gently mix in the avocado and olives. Add more salt or pepper, if desired.
Yield: 4 servings.

photo: courtesy of STALLS – Buckland Apple Day

What the hell are Chayotes?

August 8, 2013 / Oswald Rivera / 0 Comments

One of the more esoteric forms of bianda, or root plants, that we use is our cooking are chayotes. So what are they? Well, a chayote is a pear-shaped tropical fruit whose flavor is akin to that of a cucumber. It is normally light green in color. It has a large pit and edible flesh and skin, though in Puerto Rican cooking we normally peeled the things before eating. It’s mild flavor lends itself to a variety of dishes. Even though it’s categorized as a fruit, we use it as a vegetable, that’s why it’s included in our root plant pantheon. The chayote has a variety of names depending upon the place and region. They are known as christophene or christophine, mirliton or merleton, Guatila, Centinerja, Pipinola, pear squash, guisquil, Cidra, chucha, choko, and even cho-cho. Chayotes, according to the experts, are either native to Mexico or Central America. Though it’s assume the word itself is a Spanish derivative of the Aztec word chayohtli (pronounced chah-yoh-tleel). And they are very popular throughout Latin America and the Caribbean.

In our cuisine, we prepare them peeled, boiled until tender, cut into chunks, and serve with olive oil and vinegar. We also serve them in salads, as in the dish noted below, ensalada de tomate y chayote (tomato-chayote salad).

Where can you get these things? They are available in any Caribbean markets and most Asian markets. Better stocked fruit markets will also carry them. Most Americans don’t know about chayotes, and that’s a shame. They are great as appetizers, as a side dish for seafood, fowl or meat, and (as shown) in salads. Once you taste them, they will become a part of your repertoire. And, the recipe given below is from my first cookbook, Puerto Rican Cuisine in America.

ENSALADA DE TOMATE Y CHAYOTE
(Tomato-Chayote Salad)

3 medium-sized chayotes, peeled and cut in half lengthwise
1 bunch watercress
2 cups cherry tomatoes, cut in half
1/4 cup ripe pitted olives, sliced in half

Dressing:
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, peeled and finely minced
1/4 teaspoon dried oregano
Salt and ground black pepper to taste

1. Place chayotes in a pot or saucepan with water to cover by one inch. Cook in boiling water until fork tender (5-7 minutes).
2. Drain, remove seeds and cut into bite-sized chunks.
3. Cut off and discards the tough stems of the watercress. Rinse under cold water and spin or pat dry.
4. In a bowl, combine chayotes, tomatoes, watercress and olives.
5. Combine dressing ingredients in a cruet or tightly covered jar. Shake well and pour over salads. Toss and serve.
Yield: 6 servings.

photo: courtesy of Specialty Produce

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