Oswald Rivera

Author: Oswald Rivera (page 72 of 85)

Ipocras

During winter and, especially the holiday season, it is customary to drink wine infused with spices, such as mulled wine or “hot wine.” Spiced wine goes back to Roman times and, during the Middle Ages, the most popular drink of all was Ipocras (or Hipocras). This was a mixture of wine, cinnamon, sugar and ginger. In some recipes nutmeg was also added. Ipocras was taken at the end of a meal as a digestive. That means it was beneficial to the internal plumbing. It was a drink of the highest nobility and it was served to Queen Elizabeth I at her coronation.

It was also a drink that defined your station in life. According to a very old cookbook, Forme of Cury (1390), Ipocras made with sugar is destined for the lords. Ipocras made with honey is for the people. Sugar was a very expensive commodity in those days which only the higher classes could afford it. Luckily, today, those of us in the 99 percent can afford sugar as well as honey. So think of drinking Ipocras as a way to get back at the one percenters. Whichever way you look at it, it makes for a great beverage during these cold, chilly days. Hell, it’s a great drink for any season since it can be served at room temperature or slightly chilled.

The recipe given is by one Ruperto de Nola from his cookbook, Libro de Guisados (Book of Stews), the 1529 edition. Ruperto was cook to King Fernando of Naples.

The Middle Ages is not known for its gastronomy. But this drink seems to have gotten a lot of people through those Dark Ages.

IPOCRAS

1 1/2 cups red wine
1 1/2 cups dry wine
1 teaspoon powdered cinnamon
1/2 teaspoon powdered cloves
1/8 teaspoon powdered ginger
2 tablespoons sugar (or more to taste)

1. Combined all of the ingredients in an enameled or heat-proof glass pot.
2. Bring slowly to a boil.
3. Once it starts boiling, remove from heat. Strain though cheesecloth or a cloth sieve set over a bowl. Serve at room temperature, or slightly cool, in mugs or (if you want to be fancy about it) wine glasses.
Yield: about 2-3 cups

Potato Pancakes

December 3, 2011 / Oswald Rivera / 1 Comment

Potatoes have been with us since the beginning of time. But it was the Spanish conquistadors who brought it to Europe from Peru in the 16th century. Funny thing is that it wasn’t until the 1800s that potatoes gained currency throughout most of Europe and became the common staple we know today. It’s popularity is understandable. It is one of the most versatile of foods. Yet, over time it has become routine. We serve them fried, baked or mashed. Our Jewish brethren, during the Hanukkah festival. make them in the form of latkes, or potato pancakes. But, just like with rye bread, you don’t have to be Jewish to enjoy potato pancakes. They are easy to make; and are a well-deserved change from the usual fries.

One can have potato pancakes for breakfast, lunch or dinner. They make a great side dish with ham, steak or chicken. Or you can enjoy them simply with applesauce or sour cream.

Given below is a basic potato pancake recipe. I’ve learned through experience that it’s convenient to keep them warm in a low oven depending on time constraints. Believe me, once you’ve tasted these suckers, they’ll become a regular event.

BASIC POTATO PANCAKES

4 large russet potatoes, peeled
1 medium red onion
2 cloves garlic, peeled
1/2 cup parsley or cilantro leaves
2 eggs, lightly beaten
Salt and ground black pepper to taste
3-4 tablespoons all-purpose flour
Vegetable oil for frying (about 2 cups)

1. In a food processor, grate the potatoes, onion, garlic and parsley (or cilantro). Using a rubber spatula or wooden spoon, scrape into a large bowl. Drain off any excess liquid.
2. Mix in the eggs, salt and pepper. Add enough flour to the mixture to make it thick (about 3-4 tablespoons should do it).
3. Preheat oven to low (about 200 degrees F. or 95 degrees C.).
4. Heat a large heavy skillet or pan (I prefer cast iron) over medium heat. When hot, add oil to generously coat the bottom of the pan (about1/4-inch oil should be sufficient). Drop two or three 1/4-cup batter into hot oil, and flatten to make 1/2-inch thick circles. Fry, turning once, until golden brown (about 4-6 minutes per side). Drain on a plate lined with paper towels, and repeat until all the batter is used. Keep warm in the low oven until serving time.
Yield: 4 servings.

Women in Combat

November 17, 2011 / Oswald Rivera / 0 Comments

On Veterans Day, November 11th, I attended a screening of a remarkable new documentary feature, Service: When Women Come Marching Home. This thought provoking work by Marcia Rock and Patricia Lee Stotter examines the role of women veterans with regard to how they transition from active duty to civilian life. This is new territory. We know about the plight of the GIs coming home, mostly men, and this has been chronicled before, from the World War II post-war movie, The Best Years of Our Lives (1946), to modern renditions such as The Hurt Locker (2008). But a discussion on the plight of women in our services is still relatively new. Yes, women do serve, with distinction, and they undergo the same travails as their male counterparts, be it casualty-sustaining wounds or PTSD (Post Traumatic Stress Syndrome). Yet, they are relegated to the background. It’s as if we don’t want to acknowledge or confront the fact that they labor and sweat alongside the menfolk.

After the screening, there was a question-and-answer session regarding the documentary. Along with Ms. Rock and Ms. Stotter, two of the four other ladies featured in the film also took questions from the audience. The two female veterans were Sue Downes and Mariette Kalinowski. Corporal Downes served in Iraq, where she lost both her legs below the knee due to a landmine explosion. Sergeant Kalionowski served two tours as a gunner, manning a 50-caliber machine above a humvee.

During the session, I asked a question, that is always bound to draw a mixed reaction. To wit: if it became official policy that women were to serve in front-line combat, would that changed the perception we have of females serving in a war zone? This question, to me, is the crux of the matter. It is a fiction that women are not serving in combat situations already. The official government policy is that woman do not serve in combat. But, as Ms. Kalinowski and, particular, Ms. Downes show, this is not entirely true. The fact is, we have women facing enemy fire just like the men. This fiction is explained in the policy that women serve in support roles. That is, hauling supplies, doing medevac work, military police, inventory, etc. Except, as the present wars have shown, and Vietnam before that, in a guerrilla war, the people in the rear are just as exposed to enemy attack as those in the trenches.

The support-role concept goes back to the universal idea we have of women in general. They are the nurturers, the givers, the ones who maintain home and hearth. To think of women as fighters is anathema to some. If the powers that be in the military ever decided that yes, women should legally be in combat, that would change our cultural values and perceptions regarding females. Are we ready for that? Are we ready to accept the notion that our wives, mothers and daughters be trained as killers? Can we view them as such? It would mean a major sea change in our perceptions. Most would say that Americans are not ready for that. But history has shown differently. In 1948, at Israel’s founding, both men and women served in combat situations. In the former Soviet Union, during the Second World War, women fought on the Eastern Front to combat the Nazi menace. The concept of women as warriors in not new; in fact, it’s very old.

I have no problems with women serving in actual combat. If a female has the training and the ability, I see no reason why she shouldn’t be in a rifle platoon or a special ops unit. Both Ms. Kalinowski and Ms. Downes put a lie to this concept of woman as weak and ineffectual. Ms. Downes lost limbs serving her country. She merited her Purple Heart the same as I and countless others, and received numerous decorations to boot. She had nothing to prove to anyone. She is a warrior. For women like her, and Ms. Kalinowski, who display singular courage, valor and, yes, heroism, they should be welcomed as brothers-in-arms.

A Mess of Pottage

November 1, 2011 / Oswald Rivera / 1 Comment

The first biblical account of a dish of food affecting human behavior occurs in Genesis 24:29-34, the first book of Moses, where Esau sells his birthright to his younger brother, Jacob, for a “mess of pottage.” What we are talking about here is lentils, that Old World legume that is beloved in the Rivera family. Lentils are akin to liver. You either hate them or love them. And it’s interesting that this is the first food given a biblical reference.This is a big deal by all accounts. Esau was a “cunning hunter; a man of the field; and Jacob was a plain man dwelling in tents.” Except that Jacob was the cunning one since he got his older brother to renounce his heritage for a plate of red lentils. Jacob was the grandson of Abraham, the patriarch of three of the world’s greatest religions. And it was Jacob who gave his people, the Israelites, a national conscience. It could have been Esau—had it not been for those pesky lentils, and the fact that he was starving. So one shrewd brother flimflams the other, and history is changed.

And what was so great about this freakin’ recipe? Actually, not much. No ingredient list is given in the Bible. Esau had come in from the fields and he was famished, simple as that. The story fascinates me and I’ve tried to emulate the recipe as Jacob, or his wife, would have prepared it. Onions, garlic and tomatoes were a staple in Ur, the important city in Mesopotamia (read modern day Iraq) during the fourth and third millenia B.C.E. Genesis 11:31 says that Abraham, originally Abram, migrated from “Ur of the Chaldeans” to the land of Canaan. In Ur they also had spices such as salt and pepper. I’m sure all these provisions were taken on the trek to the land God promised to the Israelites.

The recipe given is quite simple, just enhanced by natural ingredients. It comes from my second cookbook, The Pharaoh’s Feast (which was also published in England under the title Feasting with the Ancestors).

When I make lentils, I use it in conjunction with rice. Gives the old rice and beans combo a new twist. Lentils, like other dried beans, are quick and easy to prepare. They may be sold hold or split into halves, and are good for you, providing a healthy source of cholesterol-lowering fiber. Which means they are good in preventing heart disease. They are also contain B-vitamins and protein, and virtually no fat. A whole cup of cooked lentils provides just 230 calories. Can’t go wrong with these suckers.

A MESS OF POTTAGE

1 cup dried lentils
4 cups water
3 tablespoons olive oil
2 medium onions, peeled and sliced from the stem down into 1/2-inch thick moons
2 clove garlic, peeled and minced
Salt and ground pepper to taste
2 ripe tomatoes, sliced into half-moons

1. Wash lentils under cold running water.
2. In a large pot or casserole (a Dutch oven is good for this), cover the lentils with water. Cover the pot, bring to a boil, and cook over medium heat for 10 minutes.
3. Meanwhile, heat the oil in a medium skillet and add the onions and garlic. Saute for about 3 minutes or until the onions brown at the edges.
4. Add the onions and garlic to the lentils, plus the salt and pepper. Simmer over low heat, stirring occasionally, for 30 to 45 minutes until the lentils are tender adding, more water if the mixture becomes too thick.
5. Serve garnished with tomatoes.
Yield: 4 to 6 servings.

Baked Apples

October 10, 2011 / Oswald Rivera / 0 Comments

Vermont in the fall is glorious. We spend our days here in the summer and, sometimes, we come back in the fall to see the foliage with all its vivrant colors. The other thing we note is that there are apples everywhere: apples falling from tress on the roads, in back yards, on dirt paths, you name it. Here in the property where we’re at we also have apple trees. Thus, since the summer, I’ve gotten into the habit of eating apples for snacks and as dessert.

According to the medical journals, apples are good for you. They are high in antioxidants, that substance that is good for the heart. Apples enhance lung function, help build strong bones and thus prevent osteoporosis, and provide dietary fiber (which is great for those who want to be regular, if you know what I mean). And all that without any fat or sodium.

In Vermont the locals love to make apple pies and apple cider. Those are good, but my favorite apple recipe is simple baked apples. It’s easy, and can be done with any apple variety. In our area, the usual varieties are crab apples and, what I think are red delicious. They are sweet, juicy and crisp. The recipe given is the simplest there is. Just flavor with some syrup (maple or any other syrup such as hazelnut), or plain honey, and bake. The easiest fat-free dessert.

BAKED APPLES

4 apples (any combination or whatever is available), cored, halved, and sliced thinly
5 tablespoons maple syrup or honey
Ground cinnamon

1. Preheat oven to 375 degree.
2. Place apples in a baking dish (I prefer cast-iron).
3. Drizzle syrup or honey on apples; and dust lightly with cinnamon.
4. Bake 30 minutes or until fork tender.
Yield: 4 servings or more.

Rum Punch

September 24, 2011 / Oswald Rivera / 0 Comments

Prior to the American revolution, the drink of choice in the colonies was rum. It fueled the American heart. It’s estimated that the colonists downed 3 3/4 gallons per head per year, and this includes women and children. At his inaugural in 1789, George Washington, the first President of the United States, had a barrel of Barbados rum served at the function. In colonial homes, no social gathering would be complete without a bowl of rum punch.

Today we think of rum mainly as a mixed drink such as in mojitos, daiquiris, or that rite of passage for almost every young person in America, rum and coca-cola. But rum punch at your next party or get-together is not such a bad idea. You can make it as powerful or as weak as desired, and, believe me, it livens up any gathering. Below is given a rum punch recipe from the 18th century. And, yes, it’s as delicious now as it was then. If you want to imitate those crazy Republican tea party folks, put on a tri-corner colonial hat, ruffled shirt and knee britches, and your set to party the old-fashioned way. Oh,yes, the recipe is from my second cookbook, The Pharaoh’s Feast, also published in the United Kingdom under the title, Feasting with the Ancestors.

RUM PUNCH

1 cup pure maple syrup
2 cups lemon or lime juice
1 quart water (you can use sparkling water to give it fizz)
1 bottle (750 ml.) dark rum (I prefer Anejo which is aged over 8 years, but any good dark rum will do)
Ground nutmeg

1.In a punch bowl, mix the maple syrup with the lemon or lime juice. Add water and stir.
2. Add the rum and serve over ice in the punch bowl, with nutmeg sprinkled on top.
Yield: about 20 servings.

Crabmeat Salmorejo Style

September 4, 2011 / Oswald Rivera / 0 Comments

As previously promised on this Blog .. MORE Videos !

Crabmeat Salmorejo Style
Also known as Jueyes Salmorejo

The Picture will take you to the YouTube Video

Please enjoy the Video .. More to come at a later time.

Special Thanks to the Hard Drive Doctor .

Fish Steaks with Tomato and Cilantro

August 19, 2011 / Oswald Rivera / 0 Comments

As previously promised on this Blog .. MORE Videos !

This time, Fish Steaks with Tomato and Cilantro.
Also known as Pescado con Tomate y Culantro
These Pictures will take you to the YouTube Videos

Fish Steaks with Tomato and Cilantro PART 1

Fish Steaks with Tomato and Cilantro PART 2

Please enjoy the Videos .. More to come at a later time.

Special Thanks to the Hard Drive Doctor .

The African-American Definition

August 4, 2011 / Oswald Rivera / 0 Comments

“We are not Africans. These people are not from Africa; they don’t know a thing about Africa . . . That is totally stupid. I was born here, and so were my parents and grandparents and, very likely, my great grandparents. I don’t have any connection to Africa, no more than white Americans have to Germany, Scotland, England, Ireland, or the Netherlands. The same applies to 99 percent of all black Americans as regards to Africa. So stop, already!! With names like Shaniqua, Taliqua and Mohammed and all that crap . . . And all of them in jail.”

The above is from Dr. William Henry Cosby, Jr., Ed.D. Otherwise known as simply, Bill Cosby. I must admit to a similar qualm that I’ve had ever since the “African-American” definition began to replace the term “black” as a cognitive for Americans of color. I’ve always felt a bit unease about it. How many Americans are actually “African-Americans?.” Not only that, how many know anything about Africa or its history? My father was a man of color from the Caribbean. He had brown skin and straight jet-black hair (the Caribbean Indian influence) while my mother’s ancestry is Italian. I am of mixed heritage, a mongrel, if you will and proud of it. I have no right to classifying myself as an “African-American.”

Perhaps President Obama could classify himself as such since his father was a Kenyan. But how many out there can claim the same? It reminds me of the old Barney Miller TV series in the 70s where one of the detectives, a black man naturally, decides to trace his family tree. This was during the time of the “Roots” mini-series TV phenomenon. Well, he discovers that his lineage is Scottish! How to explain that to his wife and kids?

When I was a young boy way back when, the appellation used was either “colored” or Negro. In the sixties Negro was discarded and “black” became the preference. It was a point of pride to refer to oneself as being “black.” Yet, in terms of biology there are three definitive DNA groups: Caucasoid (white), Negroid (black) and Asiatic. There is no African-American DNA reference, or even “colored” DNA reference.

Now, I don’t care what anyone wants to call themselves; it can Northwest Pacific Islander, or North African-Equatorial Arabist, or Martian, or other. But, at least have a point of reference. Humanity began on the Serengeti Plains of East Africa. Does that mean that someone from Norway is a “African-Norwegian,” or from China a “Chinese-African,” or if from Russia, an “African-Russian?” Labels can be deceiving, folks. Want to call yourself an “African-American?” It’s you choice and your right. But I’d rather think of all of us as being just plain Americans, and nothing less.

Avocados for Summer

July 23, 2011 / Oswald Rivera / 0 Comments

Yesterday In New York, the temperature reached 104 degrees F.—and that was the mean temperature, not the heat index (which was probably 112-114 degrees). Today, we’re told, ain’t going to be much better. With heat like that, the idea of cooking anything is out of the question. Even lighting up the old grill seems onerous. So what better way to fight heat and hunger than with AVOCADOS! Yes, that delicious fruit. That’s right, it’s a fruit, not a vegetable.

In my family we’ve consumed avocados forever. And not only as guacamole. We have it with eggs for breakfast; or in sandwiches for dinner. Mainly we eat it anywhere with a dash of salt and pepper. Avocados are perfect for summer since they need no cooking. Just peeled, remove the pit, slice, drizzle with a little olive oil and salt, and there you have it. But more, avocados and perfect for salads.

Avocados were introduced from Mexico to California in the 19th century, where they proliferated and became an extremely successful cash crop. In fact, Fallbrook, California, claims to be the “Avocado capital of the world.” The most common type of California avocado is the Hass variety, which is found everywhere these days. In my clan we like the Mexican /Guantemalan breeds life the Fuerte or Mexicola. These are bigger, have a smooth green skin and, to my palette, a richer nuttier flavor. But our prefer variety are those from Florida (like the type called Spinks) which are larger, rounder, with a smoother flavor.

Avocados got their name from Spanish Explorers who couldn’t pronounce the Aztec word for it: “ahuacatl” or “testicle” (because of its pear shape appearance). The Spanish mispronounced it as “aguacate.”

Below are 3 quickie avocado salad recipes, all from my cookbook Puerto Rican Cuisine in America (Avalon Books: Thunders Mouth Press). Now, the main question: how can you tell when an avocado is ripe? Simple. It’s outer skin will yield to gentle thumb or finger pressure. Eat ripe avocados right away. If they are green and hard, store in a cool place a day or two before using. If you want it to ripen faster, put the avocado in a brown paper bag.

1) GAZPACHO DE AGUACATE: In a bowl, combine 1 large ripe tomato, diced; 1 medium cucumber, diced; 1/2 medium green bell pepper, seeded and diced; 1 small onion, finely sliced; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh basil or 1/2 teaspoon dried; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/4 teaspoon oregano; salt and ground black pepper to taste. Mix well and let stand in the refrigerator for15 minutes. Take 3 fully ripened avocados, cut in halve; and place an avocado half on a salad plate with a bed of crisp lettuce leaves. Fill each avocado half with the vegetable mixture and serve. 6 servings.

2) ENSALADA DE AGUACATE Y HONGO: In a mixing bowl, combine 3 tablespoons olive oil, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 2 cloves minced garlic, salt and pepper to taste. Add 1/2 pound fresh mushrooms, washed and thinly sliced. Mix well. Cut an avocado in half; and cut each half into 1-inch cubes. Add to mushrooms and blend gently. Serve immediately. 4 servings.

3) ENSALADA DE AGUACATE Y JUEYES: In a bowl, combine 1 pound fresh lump crabmeat, 1 cup mayonaise, juice of 1/2 lemon, 2 tablespoons finely chopped onion,1 minced clove garlic, 1/4 cup chopped fresh parsley, 1/4 teaspoon dried oregano, salt and pepper to taste. Mix lightly. Cut 2 ripe avocados into slender wedges and squeeze juice of remaining 1/2 lemon over the avocado to prevent discoloration. Place crabmeat in the center of a serving platter. Arrange avocado wedges along with slices of 2 medium tomatoes, alternately, around the crabmeat. Sprinkle avocado and tomatoes with salt; garnish with a few parsley springs and serve.4 servings.

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