Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 1 of 6)

SPAINACH WITH BLUE CHEESE SAUCE

September 9, 2024 / / 0 Comments

I’ve been on a spinach kick lately. I had a knee injury recently and my better half thinks that’s the reason I crave spinach (no, it’s not a Popeye thing). It’s because spinach is rich in calcium, which my body sorely needs at this point. Be it as it may, I’ve been experimenting with spinach recipes and I came up with this one: Spinach in a Blue Cheese Sauce. We had some blue cheese which I usually pair with pasta and thought, why not do the same with spinach? It worked out perfectly. A dish rich in a cheesy sauce that goes great with rice, couscous, kasha, or whatever grain you prefer. This time we serve it with farfalle, also known as bow tie noodles, and it was a delicious, festive meal.

So, enjoy this one. You won’t be disappointed. It’s a rich, colorful entrée. Kids will especially like it.

 

SPINACH WITH BLUE CHEESE SAUCE

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
1 pound baby spinach leaves of fresh spinach washed and large stems trimmed
Salt and freshly ground black pepper to taste
¼ teaspoon oregano
¾ cup crumbled blue cheese
1 teaspoon dry white wine (optional)
Cherry tomatoes, slice in half, for garnish

 

Instructions:

  1. In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add garlic and cook, stirring until soft, about 2 minutes.
  2.  Add spinach salt, pepper, oregano and blue cheese. Cook, stirring constantly until spinach is wilted and cheese melts and forms a sauce, ., about 3 minutes. If you prefer a lighter sauce, you can add 1 teaspoon dry white wine. If prefer a thicker sauce, add more cheese.
  3.  Serve spinach and sauce over favorite grain or pasta, garnished with cherry tomatoes. As noted above, this time we did it with bow tie noodles.
    Yield: 4-6 servings.

SAUCY BREADED LAMB CHOPS

September 3, 2024 / / 0 Comments

This recipe is simply breaded lamb chops cooked in a sauce, thus I call it Saucy Breaded Lamb Chops. Again, my own innovation. I had some lamb chops on hand and needed to invent a quick meal. Noting special here. Just lamb chops, flour for breading and eggs to coat the thing. The result was, well, marvelous. A delicious entrée or luncheon that goes well with your favorite grain, be it rice, couscous, millet or farro (as noted before, a type of ancient wheat grain popular in Mediterranean and Middle Eastern cuisine). With this dish, even pasta goes well with it.

Note that in this recipe I used bone round lamb chops. But you can use lamb rib chops, which is considered by many the most prized cut of lamb (and the most expensive). Or lamb loin chops, the equivalent of T-bone beef steak and very juicy. Most prefer lamb shoulder chops, Which are the most economical version. While not as tender as rib chops, if they are will seasoned (as we like it in Nuyorican cuisine) and slow cooked, they offer great taste and very good lamb flavor. You’re the boss, so pick what suits you best in terns of economics and preference.

Whichever cut of lamb you choose, with this dish you can’t go wrong.  It will impress family and friends. And leave them hankering for more.

SAUCY BREADED LAMB CHOPS

Ingredients:

4 lamb chops, preferably round bone, about 12 oz. each
Salt and ground black pepper to taste
½ teaspoon oregano
½ teaspoon dried chives
1/3 cup flour
2 eggs, lightly beaten
5 teaspoons olive oil
½ cup water
2 tablespoons flour
2 tablespoons dry wine (red or white)

Instructions:

  1. Rinse lamb chops under cold running water and pat dry with paper towels.
  2. Season them well with the salt, pepper, oregano and chives. Drizzle with 2 teaspoons olive oil
  3. Dip each chops into beaten eggs and then press them in the flour to coat.
  4. Heat the reaming 3 teaspoons olive oil in a large frypan or skillet. Add lamb chops and cook 3-4 minutes per side.
  5. Mix flour and water and add to skillet, along with the wine. Cover and cook 4 minutes more or until done. You can cook them a little longer if you wan them well done.
    Yield: 4 servings.

FISH FILLETS WITH MUSHROOM SAUCE

July 31, 2024 / / 0 Comments

Fish fillets in sauce have always been a Nuyorican staple. Not so much  back on the island of Puerto Rico. This is something  that was appropriated by Boricua cuisine when they came to the mainland U.S. Honestly, I don’t recall fish with  sauce dishes when I was growing up back in Spanish Harlem. It was normally fried fish or in stews. But as our palate expanded, sauces began to be incorporated. So, today, fish in a sauce is one of our favorite takes on cooking seafood.

The rendition given is fish in a mushroom sauce. Now, this could be a whole fish, cleaned and scaled (with head intact) or with fish fillets, as in this recipe. In some variations, the fish can be steamed or, as we do it today, poached in a little water. The mushroom sauce is easy to prepare. All you do is sauté onions in butter, add some shallots and mushrooms. Then, when mushrooms have wilted, blend them in a blender or food and stir in some cream.  Simple, easy and delicious. This time around we serve the fish and sauce with quinoa. But you can use  rice, couscous, or even pasta, Whichever side dish you choose, it makes for a memorable meal.

FISH FILLETS IN A MUSHROOM SAUCE

Ingredients:

4 skinless, boneless fish fillets such as cod, striped bass, turbot, haddock, whitefish, tilapia or snapper, about 1-inch thick, about 3 pounds
1 cup water
5 tablespoons butter
2 tablespoons chopped shallots
¼ pound mushrooms, washed and cut into thin slices
Salt and black pepper to taste
¼ teaspoon dried oregano
¼  cup dry white wine
3 tablespoons heavy cream

Instructions:

  1. Rinse fish fillets under cold running water and pat dry with paper towels.
  2. In a large saucepan or skillet, place fish fillets. They could be layered if they all don’t fit in the saucepan. Add  cup water, bring to a boil, cover, lower heat and cook  for 5-8  minutes or until fish flakes easily with a fork. Carefully remove the fish with a slotted spoon and set aside.
  3.  Heat 2 tablespoons butter in the same skillet or saucepan. Add shallots and cook over medium heat until wilted
  4.  Add mushrooms, sprinkle with salt, pepper and oregano. Cook, stirring until wilted. Add the wine and simmer, uncovered, for about 3  minutes.
  5.  Put the mushroom mixture into a food processor or blender and blend thoroughly. Return to the skillet and bring to a simmer. Swirl in the remaining butter and stir in the cream.
  6.  Transfer fish to a warmed serving platter, add mushroom sauce and serve.
    Yield: 4-6 servings.

 

PECHUGA DE OLLO CON CREMA (Chicken Breasts with Cream)

July 18, 2024 / / 0 Comments

 

We call this recipe, Pechuga de Pollo con Crema, or Chicken Breasts with Cream (or Chicken Breasts in  Cream Sauce). As you  can imagine, the cream is what gives this dish its pizzazz, or glamor. It’s a simple enough recipe: floured chicken breasts cooked in lots of heavy cream. In our Nuyorican version,  we do not pound the chicken breasts until they are relatively thin. That is something that our Italian brethren do. We like the suckers ample and meaty. As with most Boricua dishes, we usually serve this over rice. But you can substitute pasta, couscous, farro or favorite grain. In fact, it can also be a stand-alone dish with a hefty loaf of bread or bread buns. Your choice. Either way, everyone present at the table will love it (except for vegetarians or vegans, of course).

PECHUGA DE POLLO CON CTREMA
(Chicken Breasts with Cream)

Ingredients:

4 boneless chicken breasts
½ cup flour
Salt and ground black pepper to taste
¾ teaspoon oregano
¼ tablespoons olive oil
2 tablespoons flour
½ cup chicken broth
1 cup heavy cream
2 tablespoons dry sherry

Instructions:

  1. Slice or split each chicken breasts into 4 fillets.
  2. In a large plate or platter, season the flour with salt, pepper and oregano. Dip or dredge each chicken piece into seasoned flour.
  3. Heat oil in a large frypan or skillet. Add chicken fillets and fry on medium heat until tender and brow. Depending on size of skillet you may have to do this in batches. Remover to a hot serving dish and set aside.
  4.  Remove all fat from the skillet except for  2 tablespoons. Add chicken broth and cream, stirring until thickened.
  5.  Add dry sherry and cook  2 minutes longer.
  6.  Add chicken and mix with sauce until heated through. Serve immediately with favorite grain or pasta, either tubular or stringed.
    Yield: 4 servings.

CHICKEN PICCATA WITH ARTICHOKES

July 12, 2024 / / 0 Comments

Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It’s a dish that I love because of its piquant taste. For all you purists out there, piquant means food that has  a pleasant spicy taste.  With Piccata it’s a sharp taste and appetizing flavor. Being contrary, I attribute this to the lemon in the recipe. To me, chicken piccata means lemon piccata.

What I like about this recipe is that it includes another of my favorites: artichokes. It makes for a pleasing and delicious combination. And it’s great over orzo or any other small pasta shape for soaking up the delicious sauce. We did it, this time, over ditalini,  also referred to as tubettini because it’s shaped like a small tube. In some quarters it’s also known as “salad macaroni.” In my culture i.e. Nuyorican cuisine, it would undoubtedly be served over rice.

Let me add, giving credit where credit is due, this recipe comes Chicken Night (Weldon Owen , Inc.. 2014) by Kate Mcmillan

CHICKEN PICCATA WITH ARTICHOKES

Ingredients:

3 boneless, skinless chicken breasts, about 1½ pounds
½ cup all-purpose flour
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons unsalted butter at room temperature
2 cloves garlic, chopped
1 jar artichoke hearts, rinsed, drained and quartered
1 cup dry white wine
½ cup chicken broth
Juice of 1 lemon
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley

Instructions:

  1. Cut chicken breasts in half through the thickness (as if you were going to open it like a book, but cut all the way through). Working 1 half at a time, place chicken between 2 pieces of plastic wrap and pound  with the flat side of a meat pounder or other flat-topped heavy metal object to a thickness of about ¼ inch.
  2.  Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off excess. Warm 2 tablespoons of the olive oil in a large frying pan over medium heat until very hot but not smoking. Working in batches as needed to avoid overcrowding, add the chicken and cook, turning once until golden brown on both sides and opaque throughout, about 4 minutes per side.
  3.  Return frying pan to medium-high heat; do not wipe the pan clean. Melt one tablespoon of the butter in the remaining one tablespoon olive oil. Add garlic and artichoke hearts and sauté until garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers, Reduce heat to medium, bring to a gentle simmer, and whisk in the remaining 1 tablespoon butter. Cook, stirring until the sauce thickens slightly, about 5 minutes longer. Stir in the parsley. Taste and adjust the seasoning.
  4. Return chicken to the pan and turn to coat each piece with the sauce. Cook just until is warmed  through,  about 2 minutes. Serve right away.
    Servings: 6

 

ALBONDIGAS GUISADA EN SALSA (Meaatballs cooked in Sauce)

April 12, 2024 / / 0 Comments

 

We all are familiar with meatballs, especially when paired with spaghetti.  In Nuyorican cuisine we also have our version of meatballs, or Albondigas Guisadas en Salsa i.e. Meatballs Cooked in Sauce. Most of the time we serve this dish with rice or potatoes. In some recipes, a lot of what we call criollo items are added such as pimentos (sweet bell peppers), Spanish olives, chili peppers, cilantro, etc. In the version given below, we keep it simple: stewed in tomato sauce.

This recipe calls for beef. You can substitute ground pork or lamb. If you’re health conscious, you can use ground turkey or chicken. Whatever  meat you use, it’s a very delicious dish.

Note that in this recipe we include sofrito, that aromatic mix of herbs and spices common to Puerto Rican cooking. In this blog, back in 11/08/10, I posted a sofrito recipe. You can also access a sofrito video I did on 07/10/14. If that’s too much of a bother, you can just sauté 1 teaspoon of turmeric in 2 teaspoons olive oil and add to the recipe. Or simply substitute a packet of Goya Sazόn or Sa-zόn Accent, an ingredient you can find these days in most supermarkets.

ALBONDIGAS GUSISADA EN SALSA
(Meatballs Cooked in sauce)

Ingredients:

1½ pounds lean ground beef
8 whole black peppercorns
1 clove garlic, peeled
1 teaspoon dried oregano
½ teaspoon salt
1 teaspoon olive oil
2 teaspoons red wine vinegar
1 cup bread crumbs or cracker crumbs
1 egg lightly beaten
½ cup flour
Vegetable oil for frying (about 1 cup)
2 tablespoons sofrito (see above)
1 cup tomato sauce

Instructions:

  1. Place meat in a bowl.
  2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil and vinegar.
  3. Add spices to the meat, along with bread crumbs and beaten egg. Mix thoroughly.
  4. Form meatballs into balls. (Note: we like large meatballs. I mean the size of Spauldings.  If you’re more conservative in your tastes, you can make the meatballs spoonful size).
  5. Coat balls with flour.
  6. In a large skillet, heat vegetable oil, add meatballs and cook evenly over medium-high heat until brown (about 10 minutes). Cover, remove from heat and set aside.
  7. In a small saucepan, sauté the sofrito over high heat for 1-2 minutes. Lower heat, add tomato sauce and simmer, covered, about 5 minutes,
  8. Return meatballs to stove. Add tomato sauce and cook over medium heat, covered, for 15 minutes.
    Yield: 6 servings.

SAUCED TOFU

April 2, 2024 / / 0 Comments

I call this recipe Sauced Tofu. Normally we would use oyster sauce or a soy sauce variant. This time we made our own sauce from scratch. The dish has  all the Boricua herbs we use in our cooking, so you could also call it Nuyorican Tofu.  Whatever name you give it, you won’t be disappointed. We also paired the dish with spinach and Chinese noodles; and we mixed it all in a wok. If you don’t have a wok, just cook the sauce in a large pan then add the cooked noodles  or favorite pasta to it.   And, if you prefer, you can pair the sauced tofu with rice. The possibilities are endless. It makes for a great vegetarian dinner. That’s what makes this dish so unique.

As mentioned in prior posts, it’s a good idea, even with extra firm tofu, to have it pressed before cooking.  Pressing the tofu squeezes out extra moisture, making it firmer and dryer which means you get a wonderfully crisp exterior when you cook it. Let me add,  if you’re using tofu as is, it doesn’t require pressing; but if you are sautéing or cooking it in a sauce, pressing is best. It also holds its shape better during cooking and ensures your seasonings won’t be diluted.  Pressing tofu is no big deal: wrap the block of tofu in a paper towel and put it on a large plate; then put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 minutes. The tofu will be about two-thirds its original thickness, and less than a ¼ teaspoon of water will have been removed. That’s it, now you can go on with the recipe.

SAUCED TOFU

Ingredients:

1 block tofu (usually between 14-16 ounces)
1 bunch fresh spinach, about 1 pound
16 ounce package Chinese noodles or favorite string pasta
Half a stick butter
¼ cup flour
1½ cup water (can substitute chicken or vegetable broth)
Salt and black ground pepper to taste
¼ cup dried oregano
1 clove garlic, peeled and minced
1 packet Sazón Goya or Sa-zón Accent

Instructions:

  1.  After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3.  Cook noodles according to package directions.
  4.  Meanwhile, in a wok, melt butter over medium heat. Add flour and stir to combine.
  5.  Add water or both and thicken, stirring constantly, into a sauce. You can add more water depending upon how thick you want it.
  6.  Add salt, pepper, oregano and garlic. Stir in sazón.
  7.  Add pressed tofu pieces and spinach.  Mix well until heated. Add cooked noodles, stir to combine and serve immediately.
    Yield: 4 servings.

 

 

 

 

 

 

TORTELLONI IN A TURMERIC SAUCE

March 21, 2024 / / 0 Comments

Tortelloni or tortellini? You say, “What?” We are all familiar with tortellini, the pasta normally stuffed with meat,  parmesan cheese and egg. I, on the other hand, prefer tortelloni, a larger keyhole-shaped pasta made from one round piece of dough.  It is a favorite in Northern Italy, and is normally stuffed with ricotta cheese, spinach, pumpkin or squash. Most of the time it’s served with a sage-infused butter. This time around we serve it with a turmeric sauce that gave it a piquant color and flavoring. It’s all a matter of taste. It you like tortellini, go with it. If not, tortelloni is always a good stand by. You’re choice. Either way, you won’t be disappointed.

TORTELLONI IN A TURMERIC SAUCE

Ingredients:

1 (20 oz.) package fresh tortelloni
½ stick butter
¼ cup flour
1½ cups water (or vegetable or chicken broth)
1 tablespoon ground turmeric
Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
¼ teaspoon oregano
2 tablespoons heavy cream
Parsley (for garnish)

Instructions:

  1. Cook tortelloni according to package directions.
  2. Meanwhile, heat butter in a large frypan or skillet. Add flour and stir to mix until you have a fine rue. Add water or broth, stirring constantly until mixture thickens. You may add more water or broth if you want a lighter sauce
  3. Add turmeric and stir to combine
  4. Add salt, pepper, garlic and oregano. Stir in cream and cook until heated.
  5.  In a large serving bowl, combine tortelloni and sauce. Garish with parsley and serve.
    Yield: 4 servings.

 

 

STEWED PEAS

January 22, 2024 / / 0 Comments

My beloved wife has this thing for green peas, fresh or frozen she loves the suckers. Thus we are always on the lookout for a good green peas recipe.  Stewed peas is a favorite of ours. And the dish given today gives peas a delicious embellishment. These are not simply just peas stewed in a pot. These are peas that are combined with salt pork, or what we call tocino or, if preferred, bacon strips. Then the thing is stewed, along with pimento slices, in a sauce. The result is a dish that goes well over rice, pasta, or your favorite grain.

SREWED PEAS

Ingredients:

1 six-ounce piece salt pork or slab bacon, cut into half-inch slices and then into half-inch wide strips
1 medium onion, peeled and sliced into thin rings
2 cloves garlic, peeled and minced
1 tablespoon flour
1½ cups water
1 medium red pimento (red  pepper) cut into julienne strips
Salt and ground black pepper to taste
½ teaspoon dried oregano
½ teaspoon sugar
1½ pounds fresh peas, shelled, or 10-ounce package frozen small, young peas

Instructions:

  1. Place the pieces of pork or bacon in a pot and fill with cold water to cover. Bring to a boil and cook 1 minute, Drain, cool under running water and pat dry with paper towels.
  2.  Place pieces in a large skillet or frypan and cook on medium heat (no oil needed) for 8 minutes or until they have  rendered all their fat and are well browned.
  3.  Add onion and garlic. Cook until onion is soft and translucent.. Mix in the flour, stir in the water and bring to a  boil, stirring.  Cook until thickened into a sauce.
  4.  Add pimento, salt, pepper, oregano and peas. Bring to a boil. Lower heat to medium and cook 15 minutes if peas are fresh, five minutes if they are frozen. Transfer to a serving platter and serve. Or serve from the pot, if desired (in the Rivera family we don’t stand on formality—unless we want to impress company).
    Yield: 4-6 servings.

KOFTAS

January 16, 2024 / / 0 Comments

On 08/08/23 I posted a recipe on “Kofta Curry”  which combine Kofta, a type of Meatball, in a curry sauce. This dish was of Indian origin. Then I discovered there are various types of “Koftas.” Let’s get some historical perspective. Koftas are a type of meatball that originated in the Middle East and India.  The word “Kofta” comes form the Persian Kufta, which means “to beat or grind ,” which refers to the ground meat used in the recipe

There are many types of Koftas. Today’s rendition involves cooking the meat in a white sauce combined with the curry.  Note that the meat could be ground beef, pork or lamb. Traditionally, this dish is served on a bed of plain boiled rice. Since we had some Chinese noodles on hand, we used those instead; and it was a delicious combination. This is a delightful rich dish for a any occasion. Your family and friends will applaud your creation.

KOFTAS

Ingredients:

1½ pounds (3 cups) ground meat
2 onions, finely chopped
1 cup fresh breadcrumbs
2 green chilies, finely chopped (optional)
Pinch of ground cinnamon
Pinch of ground cloves
1 egg, beaten
Oil for frying (canola or any good oil)

Sauce:
2 tablespoons butter
¾ cup flour
1-2 teaspoons curry powder
1½ cups beef or chicken bouillon
2/3 cup heavy cream
Diced tomato
Sliced green pepper

Instructions:

  1. Mix the meat with the rest of the kofta ingredients., adding enough beaten egg to bind.
  2.  Form the mixture into small balls and deep fry them in hot oil until golden brown. Drain on paper towels.
  3.  Melt the butter in a large frying pan or skillet. Blend in the flour and curry powder and cook 1-2 minutes.
  4.  Add the bouillon and bring to a boil, stirring. Cook gently, stirring until the sauce has thickened. Add the cream and mix.
  5.  Place the meatballs in the sauce and simmer gently for 10 minutes. Shake the pan occasionally to make sure they do not stick of burn. Serve, either on noodles, as we did it,  or on a bed of rice. Garnish with tomato and green pepper.
    Yield: 4-6 servings.

 

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