Oswald Rivera

Author, Warrior, and Teacher

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EGGPLANT MOZZARELLA

April 14, 2025 / / 0 Comments

It’s amazing what one can do with eggplant and cheese. It’s like love and marriage, a union made in heaven. Today’s recipe follows that concept. It’s similar to other dishes following that vein. For example, my post on Eggplant Parmesan (02/21/25), or Baked Eggplant with Tomato and Cheese (02/25/25). Only difference is that in this one we layer the eggplant with tomato and mozzarella. It makes for a wonderful meal, and a vegetarian delight.

This is the type of dish that even meat lovers will enjoy. With a crusty loaf of bread, or pasta on the side, and some good wine, it’s a treat for all.

EGGPLANT MOZZARELLA

Ingredients:

2 medium-side eggplants, about 3 pounds
4 eggs
3 tablespoons milk
2 cups breadcrumbs
3-(or 4) medium tomatoes, washed and cut into ¼-inch slices
8 ounces mozzarella cheese, sliced about ¼-inch thick
1 tablespoon oregano, crumbled
1 teaspoon garlic powder (or more to taste)

  1. Preheat oven to 350 degrees,
  2.  Peel eggplant and cut into ½-inch slices.
  3.  Beat eggs and milk in a small bowl and pour into a shallow dish.
  4.  Place breadcrumbs in a large dish.
  5.  Dip eggplant slices first into egg mixture, then in breadcrumbs to coat both sides.
  6.  Alternate layers of eggplant, tomato and cheese in a greased baking dish or pan. Let me add that we prefer cast-iron, but that’s an individual choice.
  7.  Top with oregano and garlic and bake for 40 minutes.
    Yield: 6 servings.

 

 

PATAS DE POLLO EN SALSA DE HONGO (Chicken Legs in a Mushroom Sauce)

April 9, 2025 / / 0 Comments

In our family, back in Spanish Harlem, we loved chicken cooked with mushrooms. Usually, it   was a whole cut up chicken, seasoned and fried until browned, then cooked in a sauce. One variation was using chicken legs or thighs when available at the local bodega or supermarket.  And that’s what we’re preparing today: Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce. Let me add that this recipe can work with drumsticks or breasts, or other chicken parts.

In terms of mushrooms, we used white mushroom combined with portobello. But you can use whatever variety you prefer, be it shitake, cremini, chanterelle or other. Just let your imagination run wild.

This is an easy enough recipe that we normally served with rice. This time we paired it with spaghetti, another variation popular in our family circle. If desired, you can try it out with a favorite grain like couscous or quinoa or even kasha. Whatever suits the palate.

PATAS DE POLLO EN SALSA DE HONGOS
(Chicken Legs in a Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and ground black pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms of your choice, washed and sliced thinly
½ cup chicken broth
1 teaspoon cornstarch
2 cloves garlic, peeled and minced
1 tablespoon heavy cream

instructions:

  1. Rinse chicken legs under cold running pat dry with paper towels.
  2. Rub chicken with salt, pepper and oregano
  3. Heat olive oil in large skillet or frypan over medium heat.
  4. Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
  5. Add onion and garlic and cook until onion is soft and translucent.
  6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re tender and browned.
  7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Not that, during this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If the sauce has not thickened enough, you can add more cornstarch mixed with water, if desired.
  8. Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
    Yield: 4 servings.

ARROZ CON SARDINAS (Rice with Sardines)

April 8, 2025 / / 0 Comments

Rice and sardines were a popular stable back on the block in Spanish Harlem. Combine the two and you had a plentiful and delicious meal for family and friends. It was just as good on lean days as it was when times were good. And, to this day, we still enjoy the combination.

Now, as it was then, we use canned sardines. preferably natural, wild, non-GMO. It may cost a few pennies more, but it’s worth it. As for the rice, the recipe hasn’t changed since times of old. Normally, in this instance, you start the rice first and, while it’s cooking, you prepare the sardines. Lastly, you combine the two. Simple and fast—and a delicious repast to boot.

Let me add that, in our family, we seldom if ever, used brown rice. I know that brown rice is considered a healthier alternative to white rice. So, it that’s your preference, go for it. Be aware that brown rice takes longer to cook than white rice, about 45 minutes or so. You’re choice as to
which type to use.

ARROZ CON SARDINAS
(Rice with Sardines)

Ingredients:

1½ cups rice
6 tablespoons olive oil, divided
1 cube chicken bouillon
Salt to taste
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 small green or red pimento (bell pepper), cored seeded and chopped
3 cans (4/4 oz.)  sardines
¼ teaspoon dried oregano
¼ teaspoon coriander
½ cup water mixed with 1 teaspoon cornstarch

Instructions:

1. Wash rice at least 3 times in cold water and drain to rid it of starch.
2. In heavy kettle or pot, add rice and cover with water by at least ¼-inch. Bring water to boil, stir in 3 tablespoons olive oil and chicken bouillon cube. Add salt to taste. Cover, lower heat and simmer until water is absorbed and rice is tender (about 20-30 minutes).
3. While rice is coking, heat 3 tablespoons olive oil in a skillet or frypan over medium heat.  Add onion and garlic.  Stir-fry until onion is soft and translucent.
4. Add chopped bell pepper (pimento) and cook, stirring, about 3 minutes.
5. Stir in sardines, oregano and coriander.
4. Add water mixed with cornstarch and cook, stirring, until thickened. You may add more or less water (or cornstarch) depending on how thick you want the sauce. Transfer to a serving dish and serve along with rice.
Yield: 4 servings.

 

 

 

 

 

 

 

 

TOFU WITH ONIONS AND PIMENTO

April 7, 2025 / / 0 Comments

 

One of our favorite vegetarian meals is Tofu with Onions and Pimento (pimientos, in Spanish). By pimento we mean bell peppers. In this case, red bell peppers. But you can use green or yellow pimentos if desired. This is a simple and elegant dish that goes great with the usual rice or noodles, be it Chinese noodles, soba noodles, or regular pasta like spaghetti or linguini. You have a great choice here. Take advantage of it.

Note that, when cooking tofu (or bean curd), it has to be prepared for cooking. That is, all the excess moisture has to be removed.  This is done by wrapping tofu in sheets of paper towels; putting something heavy on top such as a frying pan, which you can weight down further with cans and jars. Press for 30 minutes, or more. The tofu will be about 2/3 its original thickness and up to 100 milligrams of water will have been removed, approximately ½ cup. Tofu is naturally packaged in water to maintain freshness, but this excess water can make the tofu delicate and cause it to crumble during cooking. Removing excess moisture from tofu, especially before cooking, is crucial for achieving a firmer, chewier texture, and allowing the tofu to crisp up and absorb flavors better. 

TOFU WITH ONIONS AND PIMENTO

Ingredients:

1 pound package extra firm tofu, prepared for cooking (see above)
3 tablespoons olive oil
1 large red or yellow onion, peeled and sliced thinly
1 clove garlic, peeled and chopped
1 red bell pepper (pimento), washed and sliced about ¾-inch thick
½ tablespoon corn starch
½ tablespoon soy sauce (or more, if desired)
¾ cup water or chicken broth

Instructions:

  1. After bean curd has been prepared, cut into 1-inch squares.
  2. In a large skillet, frypan or wok, heat olive oil over medium heat. Add onion and garlic and cook until onion is soft and transparent.  Stir in pimento. Cook for about 2 minutes and add tofu
  3.  Mix corn starch, soy sauce and water or broth. Pour over tofu. Cook and stir until well heated and sauce is thickened.
    Yield: 4-6 servings.

BIFTEC ESPECIAL (Special Steak)

April 3, 2025 / / 0 Comments

Once in a while I hanker for a juicy steak. I don’t eat beef that much anymore, but when the yen strikes, I go for something special. Like the recipe given today: Biftec Especial, an old Nuyorican favorite.  All it is boneless beef cooked in bouillon (it could be beef or chicken bouillon), with a little wine added, and flavored with typical Nuyorican spices. Back on the block in Spanish Harlem, when making this dish we would use boneless chuck steak, mainly because it was cheap. But if you want to use a finer cut like ribeye, or skirt steak, or sirloin, go right ahead. You’re the boss. Although one of the reasons of using chuck is that we doctor it up so that it tastes special thus, the moniker, Special Steak.

Over the years I’ve discovered that, all along, we were making a version of what the French call Boeuf á Mode. Only difference is that in the French version they add carrots and cloves, which we never did. Why? I don’t know. That’s just the way it was. Still, if you want to make a memorable dinner, this is it. With a side of mash potatoes or French fries, or a vegetable, it’s a dish made in heaven—and one that family and friends will relish.

BIFTEC ESPECIAL (Special Steak)

Ingredients:

4 pounds boneless beef chuck
Salt and ground black pepper to taste
1 teaspoon dried oregano
3 tablespoons olive oil
1 cup beef or chicken bouillon
1 cup dry red wine
½ cup brandy
½ teaspoon dried thyme
6 parsley sprigs
6 whole peppercorns
1 clove garlic, peeled and halved

Instructions:

  1. Wash beef under cold running water and pat dry with paper towels.
  2. Rub pepper, salt and oregano thoroughly over the meat.
  3. Heat oil over medium heat in a large heavy Dutch oven. kettle or pot.
  4. Add beef and brown on all sides
  5. Add beef or chicken bouillon, wine, brandy, thyme, parsley, peppercorns and garlic. Bring to a boil. Reduce heat, cover and simmer until meat is tender, about an hour or more. Don’t forget to turn meat occasionally during cooking. Remove meat from pan and keep warm.
  6. Mix ¾ cup cold water mixed with 1 tablespoon cornstarch. Pour into pot, brin g to a boil, lower heat to medium and cook, stirring, until thicken to a rich gravy. You can add more or less water depending on how thick you want the gravy. If desired, you can add 1 tablespoon heavy or light cream for a richer sauce. Add beef, mix to combine and serve.
    Yield: 6-8 servings.

 

BEETS IN SOUR CREAM AND MUSTARD SAUCE

April 1, 2025 / / 0 Comments

“How can you eat any pudding if you don’t eat your beets?”
–=Pink Floyd, “The Wall.”

Beets is one of those vegetables you either love or hate. I’m in the former category. The beauty of beets is that you can doctor them up in many ways.  Want a Chinese version? Just add soy sauce. Want a classical French version? Just cook them in a basic whiter sauce. Or you can experiment and cook them in a mustard and sour cream sauce. As in the dish noted below. Even kids, who may hate beets, will like this one. Also, with this recipe you can pair it with whatever accompaniment you desire, be it rice, couscous or other grain. This time we paired the beets with kasha. These are toasted buckwheat groats, a naturally gluten-free grain that has a nutty flavor and is very popular in Eastern European and Jewish cuisines. So, in answer to Pink Floyd’s hit song, you can eat your pudding and have your beets too.

BEETS IN SOUR CREAM AND MUSTARD SAUCE

Ingredients:

1¼ to 1½ pounds fresh beets
Salt to taste
1 small red onion, peeled and thinly sliced
1 tablespoon mustard, preferably Dijon
2 tablespoons white vinegar
½ cup sour cream, or more to taste
Ground black pepper to taste

Instructions:

  1. Wash beets and place them in a large pot or kettle. Note: Do not cut off the root end of the beets.
  2.  Add cold water to cover and salt to taste. Bring to a boil, lower heat, cover and simmer until tender. This may take anywhere from 20 minutes to an hour, depending on the size and age of the beets.
  3.  Drain the beets and let cool. When cool, trim off and discard the ends of the beets. Peel the beets and cut them about a ¼-inch thick or slightly smaller.
  4.  Place beet slices in a mixing bowl. Add onions. In a small bowl or large cup, combine the mustard, vinegar and sour cream, and blend well. Pour the mixture over the beets and toss well.
    Yield: 6 or more servings.

CHINESE BRCCOLI

March 24, 2025 / / 0 Comments

This is a recipe that I got years ago, and I don’t remember from whom or where. It’s simple and quick, and that makes it a candidate for our venue. It’s stir-fried broccoli with some soy sauce added for color. I guess that’s why it’s called ‘Chinese Broccoli.’

Given its Asian flavor, the accompaniment of this dish is plain, steamed white rice. I guess you can serve it over Chinese noodles, or other pasta like linguini or angle hair. Your choice. Not to be outdone, you can give it a Japanese twist by pairing it with soba noodles, A lot of possibilities here for such a simple meal. Like, for instance, I gave it a Nuyorican slant by adding onion and garlic sautéed in olive oil. That’s the beauty of this recipe. You can experiment and make it your own. I serve this dish not with wine but with beer.  So, enjoy a quick Chinese dish your family and friends will be coming back to again and again.

CHINESE BROCCOLI

Ingredients:

3 tablespoons olive oil
½ medium onion, peeled and chopped
1 clove garlic, peeled and minced
2 medium to large head broccoli, about 2 pounds
1 cup chicken broth
2 tablespoons soy sauce

Instructions:

  1. Rinse broccoli under cold running water and pat dry with paper towels.
  2.  Remove and slice florets, and chop stalks into small pieces
  3. Heat olive oil in a large skillet or frypan over medium heat.
  4. Add onion and garlic and sauté until onion is soft and translucent. Add broccoli and stir-fry for a maximum of 2 minutes.
  5. Add chicken broth, bring to a boil, cover and simmer until tender, about 5 minutes. If desired, you can drain some of the liquid it too much remains in the pan.
  6. Add soy sauce to darken broccoli and serve.
    Yield: 4 servings.

 

BORSCHT

March 3, 2025 / / 0 Comments

Borscht is a soup, usually made with beets. Its origin is Central and Eastern Europe. It is especially popular in Russia, Poland, Lithuania, Rumania, Latvia and Ukraine. I came across it when my dearest and oldest friend, Paul Goldstein, introduced me to it back in the 1970s. And I’ve been a fan of this dish ever since. The only liberty I’ve taken with the recipe is that I’ve added garlic and oregano for seasoning.  Otherwise, it’s the Goldstein family recipe.

To me, borscht is a winter soup, though I reckon you can have it all year round, if desired. It is hearty, delicious, and goes great with a loaf of rye or pumpernickel bread. Let me add, you don’t have to be Jewish to love this dish. To me, this gorgeous soup transcends nationalities.

BORSCHT

Ingredients:

1 package (24-oz.) baby beets or 5-6 large ones
3 tablespoons olive oil
1 large yellow onion, peeled and minced
1 clove garlic, peeled and minced
1 (8-oz.) package mushrooms or 8-10 fresh ones, sliced
4-5 medium potatoes, diced (do not peel)
1 can (29-oz.) diced tomatoes or 6-8 fresh tomatoes
3 quarts chicken broth (beef broth is okay, if preferred)
2 bay leaves
Salt and ground black pepper to taste
¼ teaspoon dried oregano
4 carrots, peeled and diced
4-5 medium potatoes, diced (do not peel)
Sour cream

Instructions:

  1. Wash, scrub and remove the tops of the beets. Place in a saucepan, cover with water and boil about 30 minutes or until the beets are soft.
  2.  Remove from heat, rinse with cold water and let cool.
  3.  Meanwhile, heat the olive oil over moderate heat in a kettle or large soup pan (at least 6 quarts). Add onions, garlic and mushrooms, and sauté until onion is transparent
  4.  Remove the skins from the beets and cut julienne style like French fries. Add beets, tomatoes, broth, bay leaves, salt, pepper, oregano to the onion/mushroom mix.
  5.  Bring to a boil, add carrots and potatoes, cover, lower heat and simmer for 2 hours. Serve in soup plates with a dollop of sour cream.
    Yield: 4-6 servings.

 

 

RIGATONI WITH EGGPLANT (Rigatoni con Berenjena)

February 28, 2025 / / 0 Comments

 

I’ve been on an eggplant kick lately. We acquired three large eggplants and what do we do with them? So I had to make up recipes on the spot to use this succulent vegetable. One of these efforts was the recipe given today: Rigatoni with Eggplant. Also, this dish goes good with any pasta, not just rigatoni. Since we had rigatoni on hand that’s we used. It can also pair well with penne or ziti or elbow macaroni, you get the idea. Whatever is in your cupboard will work. Even with Japanese Ramen noodles. This is a recipe for all pasta seasons.

Note that eggplant is one of those unique vegetables. If you purchased eggplant and it’s young and fresh, you could cook it right away. However, if it’s been in the cupboard or the fridge for a day or so, or longer, then it’s best to sprinkle it with salt and let it stand 30 minutes. This will remove any excess moisture; help prevent the eggplant from becoming soggy and reduces bitterness. Just remember to rinse it before cooking.

Lastly, this recipe calls for crumpled cheese to be included with the pasta and eggplant. You can used whatever cheese you have available. We did it with a combination of cheddar and mozzarella. But even American cheese will work. I know, some of my high-class friends would cringe at that suggestion. Again, go with your taste buds.

RIGATONI WITH EGGPLANT

Ingredients:

1 pound package rigatoni or pasta of choice
1 large eggplant, peeled and cut into bite-sized pieces
1 medium green pepper, washed and diced
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 medium tomato, washed and chopped
½ cup cheese of your choice (see above).

Instructions:

  1. Cook rigatoni according to package directions.
  2. While pasta is cooking, heat oil in a large pot, frypan or skillet over moderate heat. Add eggplant cubes and green pepper and stir-fry until tender, about 4-5 minutes.
  3. Season with salt, pepper and oregano
  4. Add cooked rigatoni, tomato and cheese. Stir to mix and serve immediately.
    Yield: 4-6 servings.

 

 

SIMPLE BAKED SALMON

February 27, 2025 / / 0 Comments

This is the easiest salmon recipe I know. Just simply baked with typical Nuyorican seasoning. No fuss, no bother. You can pair it with rice, any other favorite grain, or pasta. It renders a savory dish enjoyed by all—even finicky kids who don’t like fish.

SIMPLE BAKD SALMON

Ingredients:

4 salmon fillets, about 6-8 ounces each
3 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon dried oregano
1 lemon, thinly sliced and seeded
1 yellow onion, peeled and thinly sliced

Instructions:

  1. Preheat oven to 450 degrees F.
  2.  Place fillets skin side down on a greased baking dish (we prefer cast iron).
  3.  Sprinkle with olive oil, salt, pepper and oregano.
  4.  Layer with onion and lemon slices. Place in the middle of the oven and bake for20 minutes or until fish flakes easily with a fork.
    Yield: 4 servings.
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