Oswald Rivera

Author: Oswald Rivera (page 79 of 83)

Mulsum – The Great Aperitif of Olden Times

As noted in an earlier blog, I have always been fascinated by ancient Roman cooking. My second cookbook, The Pharaoh’s Feast (Thunder’s Mouth Press) has a whole chapter on this. Roman meals, especially at the time of the Empire, were sumptuous productions for the upper classes. They were ostentatious and sometimes downright weird. Imagine eating dormice, sow’s womb, and peacock’s brain in a sauce. Admittedly, not something for everyone

Yet, in a Roman banquet (and some of the dishes were quite sophisticated), each meal began with a sweet aperitif, mulsum, a mix of wine and honey. Then the successive courses were served and here, early in the dinner, the guests ate without drinking. Then they drank without eating. Wisely, the Romans, like the ancient Greeks before them, normally drank their wine mixed with water.

An ancient gourmand, Apicius, who lived in the time of Emperor Nero, wrote a tome, On Cookery, or De Re Coquinaria. In it he has a recipe for spiced honey wine that calls for peppercorns, mastic (a sort of resin), bay leaf, saffron, and dates. Trying to emulate this recipe would be a daunting undertaking. I prefer to make the mulsum by simply combining the honey and the wine. The recipe follows below; and note that it is best to use pure, unprocessed raw honey, the type sold in health food stores.

MULSUM

1/2 cup honey

1 bottle medium-dry red wine

1. Heat the honey in a small saucepan. Do not boil. Remove from the honey and let it cool.

2. Mix the wine and honey in a ceramic jar or pitcher and serve at cool room temperature. the wine and honey can also be mixed in a bowl and served in a decanter.

Yield: 4 to 6 servings.

The Alimighty Egg Cream

November 12, 2009 / Oswald Rivera / 0 Comments

I recall the first time I was down south, and it was when I was in the military, fresh out of boot camp. I stopped by a local soda fountain store in some God-forsaken burg somewhere and asked for an egg cream. The old cracker behind the counter gave me a weird look and said, “Pard’on?” I repeated my request. He stared at me myopically through thick lens glasses and said, “Yuh wan’ an a-i-ggh in yore cream?” I knew then I was in foreign territory, at least where egg creams are concerned.

Egg creams, in the north, and by that I mean the New York metropolitan area, are a rite of passage, a legendary elixir that defies imagination. I’ve had a love affair when egg creams since my early youth. Even in the Spanish Harlem of old, we revered egg creams. It transcended race, creed, nationality. It was, and still is to some of us, the ultimate good time drink—especially in you like chocolate.

Egg cream’s genesis is said to have begun in Brooklyn, N.Y. Yes, the same borough that gave the world Barbra Streisand, Neil Simon, Neil Young and William Bendix, gave us the egg cream, that immutable mix of cold milk (whole, not skim or partially skimmed), chocolate syrup and seltzer. Historians claims that is began in the Jewish community in the 18880s and 1900s. Yet, it does not have an egg. Some authorities state that initially, before World War II, it did contain an egg that was mixed in with whipped cream and chocolate syrup. I cannot say if this is true or not. The consensus behind this theory is that the egg was dropped from the drink because of wartime rationing.

What I do know is that in my part of the world there has been an ongoing discussion, some would say an argument, about what type of chocolate syrup to use. When I was a kid, it was divided into two camps: those who favored the traditional Fox’s U-bet Chocolate Syrup, and those who preferred Hershey’s Chocolate Syrup. In my neighborhood, there were some partisans who used Bosco as the syrup base. I have never tried it with that.

Sadly, egg creams are becoming a nostalgic entity. Back in my youth, there were neighborhood soda fountains all over, and each served egg creams. Today, they are harder to find. My favorite New York egg cream these days comes from Eisenberg’s Sandwich Shop, a diner that has been on 5th Avenue and 22nd street since 1929.

At home, I still make my own egg creams. And I still use the traditional small Coca-Cola glass for it. There are many variations to making a genuine New York egg cream, as you will see below. But in all cases it is imperative that you use a long spoon to mix the chocolate and the milk in order to get a foamy white head.

Here’s a traditional recipe. Oh, yes, very important, the classic egg cream should be drunk straight from the glass. I find that I lose something if I drink it through a straw; I just don’t get the taste of the foamy cream.

TRADITIONAL EGG CREAM

1/2 cup cold milk
1 cup bottled seltzer or club soda
2 tablespoons chocolate syrup (or more to taste)

Pour the milk in the bottom of a soda glass. Then drop the chocolate down the side of the glass and gently mix it with the milk, using a long-handled spoon. Now pour the seltzer down the center of the glass and stir with the spoon to generate a thick white foamy head. Some variations argue that you should stir the mixture only after everything has been added, being careful not to disturb the foam. And some say, first add some milk, then the syrup, then more milk and the seltzer. And still others claim that it tastes better using whipped cream instead of milk. You are free to experiment to see which one suits your palate.

The Best Show on Earth – since 1967

November 5, 2009 / Oswald Rivera / 0 Comments

It’s that time of year again, kiddies. The Chinese Kung-Fu Wu-Su Association will host its 42nd annual demonstration/exhibition. Yes, we have been around quite a while (since 1967). In that time a lot of martial arts schools and dojos have come and gone. The reason for our longevity, I believe, is that we follow a proven and valued training program steeped in over 5,000 years of history. We are probably one of the few traditional Shaolin Kung Fu schools in the world. And our objective has not changed. It is, simply, to spread the knowledge of Chinese martial arts, culture and philosophy to the public.

Chinese Kung-Fu Wu-Su is the oldest martial arts system in the world. We follow its venerable precepts in that, apart from the usual methods of fighting, throwing, grappling, body conditioning, weapons, etc., we also incorporate ancient art exercises, and meditative and breathing techniques. It is a complete holistic system. Our aim is not to create a fighting machine, but a centered and disciplined individual. To a true practitioner it is a way of life rather than a sport or pastime. Yet, within these categories, there is something for everyone. Admittedly, most people take up the art to learn self-defense. But there are others who are drawn to its internal application, including diet and herb use, which promote optimum health and longevity.

So, for all you out there, young and old, check us out on November 15th. I use the term “show” but really its more of a program, and it starts at 1 pm. You can buy tickets beforehand, at the door, or you can give us a call at (212) 725-0535. You’ll see what we are all about. The program will include the customary punching, kicking, ground fighting, Chin Na-Fa, weapons and breaking. But along with it, you’ll witness what some consider death-defying techniques such as the nail bed and other iron body disciplines that leave most people astounded, and some scratching their heads and saying, “How do they do that?” Simple, with proper training, guidance and practice.

I have been with the Temple (we refer to it as such as a sign of respect) for over 35+ years. And I stick around because—you know what?—it’s fun, and rewarding. You learn something new every time you’re on the floor. It’s a continual learning process, aesthetic in its nature. As our founder, Grandmaster Alan Lee has often stated, The ethics of Kung-Fu Wu-Su should be reflected in every aspect of daily life. The essence is to become a better person. And that says it all.

Tembleque – Coconut Supreme

October 24, 2009 / Oswald Rivera / 0 Comments

Those of us from a Caribbean heritage have a thing about coconuts. We drink the coconut milk, snack on coconut meat, mix it in our rum drinks, and use it in our cooking, mainly in our desserts. And the prime dessert dish of all is tembleque, or coconut custard. It’s rich, it’s creamy, it’s a delight. And a hell of a bother to cook. It’s the only recipe (apart from pasteles) in my tome, Puerto Rican Cuisine in America (Perseus Book Group), that takes time to prepare. But, believe it, my friends, it’s worth it.

First of all, to do the thing right, you need fresh, ripe coconuts. These can be acquired in any Caribbean, Asian or Indian market. You need to drain them, grate the coconut meat, cook it and strain it. Agreed. It’s time consuming. But it’s a hell of a lot better than the pre-packaged tembleque mix in stores, and much healthier. It doesn’t have all the preservatives or chemicals in it.

If you still don’t want to invest the time, you can shortcut by using canned coconut milk, which is readily available in most supermarkets. Omit the coconut part and use with the rest of the ingredients noted in the recipe given below. But, for the genuine taste of pure, luscious tembleque, nothing beats the original.

TEMBLEQUE (COCONUT CUSTARD)

2 large ripe coconuts
1/2 cup cornstarch
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Ground nutmeg
Ground cinnamon

1. Pierce coconut (a big nail is best) and drain liquid into a small bowl. Reserve.
2. Split coconuts and remove white meat from shell. Separate the brown skin from coconut meat.
3. Break the coconut meat into pieces, rinse under cold water and grate finely.
4. Place grated coconut in a bowl. Add enough water to reserve coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut.
5. Drain coconut in a colander or strainer, pressing with the hands to extract coconut milk into a bowl.
6. Heat one cup water. Add same coconut shreds as before and strain again into the same bowl that holds the coconut milk. Discard shreds.
7. In a large pot or saucepan, combine cornstarch, sugar, salt and vanilla. Stir in coconut milk, a little bit at a time and blend well.
8. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens.
9. Reduce heat to low and stir until mixture boils.
10. Remove from heat and pour into 8 slightly wet, individual molds or a large round pan or mold.
11. Let cool and invert into molds, serving dish or platter. Sprinkle with nutmeg and cinnamon and serve.
Yield: 8 servings.

Peruvian Cuisine has Arrived

October 17, 2009 / Oswald Rivera / 0 Comments

Last month I was one of the participants at the Ocean County Library Bookfest in Toms River, N.J., which featured gourmands and foodies extolling the virtues of our diverse culinary culture. At the event I was fortunate to meet a lovely couple, Ruben Castillo and Pattie Hernandez. Ms. Hernandez, like myself, is of Puerto Rican heritage. Mr. Castillo is Peruvian. And, among other things, I inquired as to Peruvian cooking, of which I know absolutely nothing—until Ruben set me straight on the art of Peruvian cuisine.

The cooking of Peru is becoming more known and renowned in this country. One of the things that fascinates me about this cuisine is its Japanese influence. Yes, Japanese. During the 19th and early 20th century many Japanese came to Peru. Just like the Chinese who migrated to this country to work in the railroads, the same thing occurred in Peru. One of Peru’s former Presidents, Alberto Fujimori, was of Japanese descent. And as happened in America, they left an imprint on Peruvian cooking.

As in other cuisines, there are traditional Peruvian classics such as cuy (roasted guinea pig), tiraditos (sashimi style ceviches comprised of marinated fish and seafood), and anticuchos (marinated beef-heart skewers). Haute Peruvian fare even has a name: novoandina (roughly, new Andean cooking).

Up to this point, the only thing I was familiar with in terms Peru, was its national drink, pisco, which I enjoy. Let me add that Ruben, who is a pretty good cook in his own right (as noted in the recipe given below) is also a performer. He has an outlet, The King Am I Productions, where you can get further information as to upcoming performance dates and venues (info@tkaiproductions.com).

Here is his recipe: Lomo Saltado—one of the best known and tasty traditional Peruvian dishes.

LOMO SALTADO

1 1/4 cups vegetable oil
2 1/4 pounds beef tenderloin, sliced into thin strips
3 red onions, peeled and cut into eight pieces
4 fresh yellow chili pepper (aji amarillo fresco), sliced into thin strips
4 medium tomatoes, cut into eights
2 tablespoons fresh chopped parsley
Salt and ground black pepper to taste
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 1/4 pounds potatoes, cut like French fries
Cooked rice (about 6-8 cups)

1. Heat 1/2 cup oil in a large skillet over high heat. Add beef and quickly saute until beef is seared and browned on all sides.
2. Remove beef from pan and transfer to a plate. Cover and set aside.
3. Return pan to medium-high heat and add 1 1/2 tablespoons oil. Add onions and saute until edges are seared and they begin to soften (about 2 minutes).
4. Add aji marillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Saute until tomatoes have softened (about 2 minutes).
5. Add beef and toss gently. Note: if you want to add a kick, and a special taste, you can pour 1/4 cup pisco over the meat and ignite. Once the flames die down, cover and set aside.
6. Heat 3/4 cup oil in a large non-stick skillet over medium heat. Add potatoes and saute until browned and tender (about 15 minutes). Drain on paper towels.
7. Place cooked rice in the center of a serving dish. Place beef and French fries on each side, and sprinkle with parsley. Note: If you wan to fancify the dish, you can place the rice in a mold and unmold it onto the serving dish and then place the beef and French fries around it.
Yield: 8 servings

Martial Arts – Power Forms

October 13, 2009 / Oswald Rivera / 0 Comments

Today I’m diverting from the usual wine and dining posts to focus on my beloved martial arts, specifically, Kung-Fu Wu-Su, the system which I have practiced for 35+ years. If you check out the December edition of Inside Kung Fu magazine, you will find among the articles one on a specific form we use in our system. The article features your truly and fellow Master Robert Thomas showing some of the specifics of the form. In this case, Kung Lei Chuang, or the Skill and Power Form.

I know well the controversy about the pros and cons of forms, or what are called “katas” in Karate. For the uninitiated, forms (or katas) are a fixed series of different poses or continuous body positions that include ,many techniques within a system. The beauty of forms is that they enable a practitioner to practice a series of techniques in sequence. They put together the techniques in a certain combination and they strengthen the internal and external body components. The drawbacks with forms is that they are limited to the techniques practice by the master who developed the form.

Some masters, among them Bruce Lee, did away with forms altogether and emphasized teaching techniques only. Where forms were concerned, Bruce Lee termed it as the “Classical Mess.” I do not follow this thinking. I still practice forms, and I practice them diligently. We have twelve basic forms in our system, and we think that’s enough. It’s true, if we exclusively practiced forms we would have no students left in the Chinese Kung-Fu Wu-Su Association Forms are an integral part of our system but not the end-all be-all of the system.

The Skill and Power Form, for instance, is one of our advanced forms. It’s name implies what it is: a sequence of vital movements designed for hard strikes and tough encounters. Unlike most forms or katas, it is not linear. It traverses in four directions, each preceding and following a singular movement. This form is not only good for exercise but it can be used for fighting as well. It’s got two power kicks, but its emphasis is on the hands and turning, shifting (inclusive of one jump kick). To me it is a premier form. One never gets bored practicing it and you learn something anew everytime you do it. If all forms were as interesting and applicable as the Skill and Power Form, the debate about the usefulness of forms (and katas) would have been solved years ago.

Gourmet Magazine – R.I. P.

October 9, 2009 / Oswald Rivera / 0 Comments

After 68 years in publication, Gourmet magazine is calling it quits. The food journal that defined a generation is no more, a victim of the economy and technology. Why leaf through a magazine for recipes when you can get whatever recipe you want with just one key stroke or the click of a mouse? These days you can google everything from preparing a fruit salad to the finer points of whale blubber steak. Thus, Gourmet, as an entity, is no more.

Truth be told, I was never a partisan of Gourmet Magazine. My subscription lapsed years ago and I never renewed it. After a time I found the magazine rather snooty and condescending in its manner. It was food for those who were considered “my betters,” I thought. I found its recipes, for the most part, arcane, tine consuming and complicated. Who wants to spend a weekend cooking up a Black Forrest cake? There were much more venues out there for simplicity and economy.

Still, I’m sure Gourmet Magazine will be missed. Just one more fount on culinary information that is now gone. It seems like a generation is passing. Julia Childs is gone, James Beard is gone and, now, Gourmet. I shall mourn its passing.

Plantains – Part II

October 4, 2009 / Oswald Rivera / 0 Comments

In the my last entry we discussed green, unripe plantains. The famed twice-fried tostones. Now it’s time for the ripe plantains, what we call amarillos, yellows, because as they ripen they acquire a magical yellow color; as they ripen further they get darker, until they become almost black which, at this point, they are inedible. But when they reach that ripe richness, their taste is sweet, since they have natural sugars.

Ripe plantains may be cooked as is, and they are delicious. Some recipes call for caramelizing them with honey or molasses. I find their natural flavor is good enough. Back when I was groping up, we would serve them with eggs, scrambled or sunny side up. Today we serve them with almost any meal when it calls for something sweet. They are not a dessert, although some people serve them as such. They are part of a whole meal, and are good anytime.

Inclusive of all of this, we give two recipes for cooking the amarillos. One way is to boil them; and the second method is to fry them. Take your pick.

PLATANOS AMARILLOS (SWEET RIPE PLANTAINS)

Method I:

3 ripe plantains

1. Take 3 ripe plantains and cut in half crosswise at a slant.

2. Boil in water (combined with 1 tablespoon salt) until tender (about 4-5 minutes).

3. Drain and let cool. Cut a slit along the length of the halves and peel. Cut into diagonal slices 1 to 2 inches thick and serve.

Yield: 12 t0 15 slices.

Method II:

3 ripe plantains

Vegetable oil for frying.

1. Peel 3 ripe plantains. Cut into diagonal slices about 1/2-inch thick and 3 inches long.

2. Deep-fry in hot oil until slightly browned and tender (about 3-4 minutes). Drain on paper towels.

Yield: 12-18 pieces.

Plantains – Part I

September 29, 2009 / Oswald Rivera / 0 Comments

Plantains are an integral part of my culture. We boil them, we fry them, we add them in casserole dishes; we eat them as appetizers or with the main meal. They are ubiquitous in the Caribbean. Almost every island has a claim to them. To those if us who are not familiar with plantains (platanos), think of them as bananas on steroids. And in Puerto Rican cuisine there are two categories that we enjoy.

The first category are green, unripe plantains. These we serve as tostones, or fried green plantains. And that is what we will discuss today.

Green plantains, these days, can be found almost anywhere. My wife and I summer in Vermont. And even in Vermont we can find plantains. In the regular world, any Caribbean or Asian market will carry them. In the northeast, they are found in almost any supermarket.

I prefer tostones to their close cousin, the amarillos, the ripe plantains. Some folks prefer the ripe ones. It’s all a matter of taste. They are both equally delicious.

In the recipe included below the plantains are fried twice. In other parts of the Caribbean, notably Jamaica, the plantains are deep-fried just once. They are not pounded and re-fried. For those who follow our method, the unbroken skin of the plantain is used for flattening the tostones. Otherwise, you can acquire what is called a tostonera in any Latin market. This consists of two pieces of wood or plastic that hinge over to enclose the plantains slices. Here, again, I defer to tradition. Nothing beats the plantain peels and the flat of the hand for pressing the tostones.

The recipe is from my first cookbook, Puerto Rican Cuisine in America (Perseus Book Group).

TOSTONES (FRIED GREEN PLANTAINS)

3 green plantains

4 cups water

2 tablespoons salt

Vegetable oil for frying

1. To remove the skin from the plantain, cut tips at both ends, cut a slit along the length of the plantain and peel off. To facilitate easier handling, some cooks dip plantains in hot water for 5 minutes and then remove the skin. Once plantains are peeled, cut into diagonal slices about 1-inch thick. Reserve peels.

2. Combine water and salt in a bowl and soak plantain slices for 30 minutes. Drain well.

3. Fill a cast-iron or heavy bottomed skillet halfway with vegetable oil. Heat oil until very hot (about 375 degrees). Deep fry plantains for 5 to 7 minutes.

4. Remove with slotted spoon and drain on paper towels.

5. Place a plantain slice between two plantain peels, envelope fashion, and pound flat with the palm of the hand. Repeat until all slices are pressed. Return plantains to the skillet and cook until golden grown (about 5 minutes longer). Drain on absorbent paper towels and sprinkle lightly with salt.

Yield: 12 to 18 tostones.

Mac ‘n Cheese Rules

September 22, 2009 / Oswald Rivera / 0 Comments

My wife and I spend the summers in Vermont. And, if there is something Vermonters love, it’s comfort food. You know, things like meat loaf, mashed potatoes, fried chicken, all that good stuff. So, you could say they were ahead of the curve, culinary-wise. For the longest time the prevailing winds were for intricate, arcane complex dishes. But it seems we’ve gone back to the foods of our youth and heritage, not fancy Frenchy-fied extravaganzas, but good ole down home cookin’. Even major restaurants are promoting “Comfort foods.” Maybe it’s a sign of the recession, I don’t know. But I do know one thing: one of the best comfort treats in the world is good old macaroni and cheese. The American classic. It’s a universal dish, favored by both picky kiddie eaters and their adult parents.

So, in honor of this lowly, working class marvel, below is what we consider the best macaroni and cheese we’ve ever tasted. Yes, that’s great praise indeed. It is the creation of Mrs. Sandra Gutzmann, of Crafstbury, Vermont, and who dishes out this gem at the Crafstbury Country Store. If you are ever in Vermont’s Northeast Kingdom , you must make a stop at the Country Store and order Sandy’s mac n’ cheese. It’s great take-out; you can munch it on a drive, or, as we do, take it home and feast.

Sandy was kind enough to give me her great recipe, and here it is.

SANDY GUTZMANN’S FAMOUS MACARONI AND CHEESE

1 pound macaroni
1 quart milk (either whole milk or 2 % milkfat)
1 pound sharp cheddar cheese, cubed
1/4 pound provolone, cubed
1/4 pound Swiss cheese, cubed
1 small onion, grated real fine
2 tablespoons flour mixed in 1/4 cup water (for thickener)
8 ounces of cream cheese
Salt and ground black pepper to taste
1 sleeve Ritz crackers, crumbled

1. Preheat oven to 350 degrees.
2. Cook macaroni in boiling salted water as per package instructions.
3. While macaroni is cooking, put milk in a medium saucepan and heat to a slow boil.
4. Add cheddar, provolone, Swiss cheese, and onion. Stir to mix. Once cheese is melted, add flour thickener and cream cheese. Stir till it’s all blended together, and add salt and pepper.
5. When macaroni is done, drain and place in a 9 x 13-inch baking pan (it can be a glass baking dish or other—I prefer using a large cast-iron skillet). Pour cheese sauce over macaroni; and sprinkle Ritz crackers over it.
6. Bake for 1/2 hour to 45 minutes, or until cheese starts to bubble and the sides and edges turn brown.
Yield: 8 servings.

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