vegetables – Page 13 – Oswald Rivera

Category: vegetables (page 13 of 14)

Black Sea Cucumber – Odessa Style

Once in a while I get a hankering for a vegetarian meal. Then I usually stir-fry greens: broccoli, spinach, green beans—the usual suspects. I add onion and garlic, and my favorite Nuyorican spices: oregano, pepper, recao, etc. and serve it over rice or some such grain. Recently, I deviated from my norm. I whipped up Black Sea Cucumbers, Odessa Style. I acquired this recipe years ago—and I can’t recall from where. I’ve never been to the Black Sea region, or Odessa, which is in the Ukraine. I have no conception of their cuisine, but the recipe is termed “Odessa” style. Thus I assume it is a Ukrainian or Russian variant. Now, there is something known as the Black Sea Cucumber, or Lollyfish, which is a species of marine invertebrate. But this has no relation whatsoever to the vegetable cucumber. So, how this dish, which uses average cucumbers, came to be called Black Sea Cucumber – Odessa Style, I have no idea. If somebody out there knows the origins of this dish, let me know.

The recipe is fairly easy to prepare. And it can be served as an appetizer. But, as noted, I serve over it rice, couscous, or pasta. It makes a great veggie meal. If you want to follow in the Odessa vein, forgo the wine and serve it with a good chilled vodka. Make believe you’re one of the Romanovs, vacationing in the Black Sea and dining on this dish—before the Revolution, of course.

BLACK SEA CUCUMBER – ODESSA STYLE

8 average cucumbers
1 large onion, peeled and minced
2 tablespoons butter
1/2 cup mushrooms, washed and chopped
2 cloves garlic, peeled and minced

1 1/2 cups beef broth or stock
1 tablespoon butter
1 tablespoon flour
Salt to taste (preferably sea salt)
1/4 teaspoon cayenne pepper
1 cup sour cream
1/4 teaspoon caraway seed (optional)

1. Peel and slice the cucumbers. Place them in a pan or pot with cold, salted water to cover. Let stand 1 hour to firm them up.
2. In a large pan or skillet, heat the butter. Add the onion, mushrooms and garlic, and saute until the vegetables are lightly browned.
3. Drain cucumbers and add them to the onion pan.
4. In a medium bowl, combine the beef broth, tablespoon butter and flour; and thicken slightly, working into a smooth roux. Add to the pan, and simmer over low heat until the cucumbers are tender (about 4-5 minutes).
5. Season with salt and cayenne; and add the sour cream. Increase heat and bring gently to a boil. Add a sprinkling of caraway seed, if desired, and serve.
Yield: 6 servings.

Tuscan Eggplant

February 6, 2015 / Oswald Rivera / 0 Comments

Berenjena, or eggplant, is an important component in Puerto Rican cooking. In Nuyorican cuisine we’ve had it since I can remember. I also recall that eggplant is something you either love or hate like let’s say, peanut butter. In my family we love it; and prepare it in myriad ways. The most common being breaded and fried eggplant slices that we serve with fish and/or rice. Thus I’m always on the lookout for new recipes to prepare this great vegetable. Now, we are all familiar with the Italian dish, lasagna; and moussaka, the Greek version that also uses copious amounts of eggplant. There is another way of preparing it—and this is the Tuscan version. I’ve come to love this dish. It could be called Italian comfort food. It’s layered eggplant combined with all the wonderful flavors of the Mediterranean.

The one difference in this dish is that it calls for Herbes de Provence; which is simply a mix of dried herbs found in the province of Provence, in southern France. The mixture usually contains savory, marjoram, rosemary, thyme, and oregano. For the American market they usually add lavender leaves (which is not an herb found in traditional southern French cooking). If you don’t have or don’t want to use Herbes de Provence, you can substitute regular Italian seasoning. Either way, you can’t go wrong with this hearty vegetarian entrée.

TUSCAN EGGPLANT

1 medium eggplant, peeled and sliced into 1/3-inch rounds

Olive oil

Salt and freshly ground black pepper to taste

1 tablespoon fresh oregano or ½ teaspoon dried

1 teaspoon garlic powder

5 ounces cheddar cheese, grated (or you can use your favorite cheese mix, grated)

1 7-ounce jar roasted peppers

1 8-ounce can tomato sauce

½ teaspoon Herbes de Provence (or can substitute Italian seasoning)

1 ounce freshly grated Parmesan or Romano cheese

1. Preheat oven to broil. Place eggplant slices on a baking sheet large enough to hold in a single layer. Brush the eggplant slices on each side with the olive oil. Season with salt, pepper, oregano, and garlic powder.

2. Broil eggplant for 3-4 minutes. Remove eggplant and set aside. Reduce oven temperature to 375.

3. In a baking dish (I prefer cast iron), layer half the eggplant, all the roasted peppers, half of the tomato sauce, a generous sprinkling of Herbes de Provence and all of the cheddar cheese. Top with the remaining eggplant and tomato sauce. Sprinkle with the Parmesan cheese.

4. Put back in oven and bake for about 10 minutes or until the cheese melts.

Yield: 4 servings.

Char Siu – Style Eggplant

June 26, 2014 / Oswald Rivera / 0 Comments

In the Rivera clan we love eggplant. And we prepare it in whatever fashion: fried (breaded or not), braised, sauteed, baked, you name it. That said, I’m always seeking novel ways to prepare the vegetable—which led me to char siu– style eggplant.

Char Siu is is a popular way to flavor and cook meat in East Asia. Now, like everything else, there are variations in the way it is prepared. It is mainly a mix of soy sauce, sugar or honey, hoisin sauce and five-spice powder. Some recipes add ouster-flavored sauce and wine to it as well. In Cantonese cooking, char siu literally means “fork burn/roast,” where strips of meat, typically pork, are marinated in the char siu sauce, then skewered with long forks and cooked over a fire. In Malaysia, Singapore and Thailand, the sauce is mixed with rice. In Japan it is called chāshū and likewise is used in cooking meat, bu they omit the sugar and five-spice powder. In Hawaii, it’s used in cooking chicken, wild birds, and even goat meat.

So it came to mind: Why not try it with eggplant? If char siu can be used with meats and rice, why not vegetables? And the result is the dish given below. You can serve it as an appetizer, or side dish, or as an entree with rice, couscous or whatever grain desired. It makes for a great vegetarian meal. Coupled with a bottle of your favorite white wine (or light red, for that matter), you can’t miss on this one.

CHAR SIU -STYLE EGGPLANT

1 medium eggplant
2 tablespoons soy sauce
3 tablespoons honey

2 tablespoons hoisin sauce
2 tablespoons oyster-flavored sauce
1/2 teaspoon five-spice powder*
3 tablespoons white wine

1. Wash eggplant under cold running water. Trim off the end and cut eggplant into 1/4-inch slices (do not peel). Set aside.
2. Preheat oven to 400 degrees F.
3. In a large bowl, combine the soy sauce, honey, hoisin sauce, oyster-flavored sauce, five-spice powder and wine. Toss eggplant with the mixture and marinate at least 1 hour in the fridge. You can also place eggplant in a large zip-lock bag, add mixture and marinate that way.
4. Remove eggplant from marinade, place in a baking dish (I prefer cast-iron) and bake until tender (about 30).
Yield: 4 servings.

Note: Five-spice powder can be obtained in any Asian or Oriental market, or health food store.

Colcannon – The Saint Paddy’s Day Special

March 14, 2014 / Oswald Rivera / 0 Comments

Four years ago I posted a recipe for Saint Patrick’s Day, and here it is again: Colcannon. I decided to reprise the recipe because, apart from the usual corned beef and cabbage, it’s the dish I most enjoy on Saint Paddy’s day. It’s mainly spuds, and you cant get more Irish that that. A homey delight that could be called mashed potatoes plus. But it’s far richer and tastier than ordinary mashed potatoes. Along with a few slices of Irish bacon or smoke ham, and a bottle of Guinness, it’s heaven.

COLCANNON

8 large mealy potatoes
8 small white onions, peeled
3 scallions, washed and trimmed
1 cup half and half milk
1 1/2 cups boiled, chopped Savoy cabbage
3 tablespoons melted butter
Pinch of grated or ground nutmeg
Salt and ground black pepper to tatse

1. Boil potatoes, peel and smash. Place in a large bowl and set aside.
2. Put half and half in a small pan or skillet. Add onions and scallions and cook over medium-low heat until tender. Strain, reserving liquid. Mince onions and scallions.
3. Add the onions, scallions, and half and half liquid to the potatoes. Mix well and whip until fluffy. Add more half and half milk as needed. Stir in all other ingredients and blend well.
Yield: 6 servings.

Danish Stuffed Cabbage

February 6, 2014 / Oswald Rivera / 0 Comments

Stuffed Cabbage, as we know it, has been around for a while. It was popular in Ancient Rome and Ancient Greece. It is part of the diet of Poles and Russians; and almost every country in Europe has some version of the dish. In Jewish cuisine its been around for 2,000 years and is traditionally served on the holiday Simchat Torah, or the annual celebration that concludes the public readings of the Torah (the first five books of the Jewish bible). Yet of all the stuffed cabbage dishes I have come across, my favorite is Danish stuffed cabbage. Whether it’s Danish or not is open to interpretation. Some Swedes claim they were the first to concoct the idea of stuffing a whole cabbage and not just the cabbage leaves. I love the dish because not only is it delicious but it makes a great presentation. And I discovered a long time ago that in good cooking the eye may be just as important as the taste.

Danish stuffed cabbage is also simple to make. It doesn’t normally include cooked rice as in most stuffed cabbage recipes. It doesn’t include tomatoes either; though in my version I add tomato paste to it—or you can skip it altogether. Like all such dishes, it can include ground veal, ground pork, ground beef or a combination thereof. I keep it simple and economical and use ground chuck, This is not a fancy dish, but if you want to use veal or a more expensive cut of meat, go right ahead. Note that traditionally this dish contains a lot of butter. If you’re worried about the butter content you can use olive oil to brown the meat and the follow the rest of the recipe as is.

DANISH STUFFED CABBAGE

1 medium firm green cabbage
1 1/2 cups soft bread crumbs (without crusts)
3/4 cup milk
2 eggs
Salt and ground black pepper to taste
1/4 teaspoon ground sage
1/2 stick plus 3 tablespoons butter
1 pound ground chuck
2 tablespoons tomato paste

1. Remove loose outer leaves from the cabbage. Cut a deep slice from the stem end of the cabbage (this slice will be used as a lid during cooking). Then, using a knife and spoon, hollow out the cabbage, leaving a wall about the thickness of six-seven leaves. You can save the hollowed out cabbage parts for another use such as cabbage soup or stir-fry, or other.
2. In a bowl combine 1 cup bread crumbs and the milk and soak until soft. Add the eggs, salt, pepper and sage to the soaked crumbs. set aside.
3. In a medium frying pan or skillet, heat 1/2 stick of butter, add the ground meat and cook over medium heat until meat loses its red color. Stir in the tomato paste and cook 2-3 minutes more. Add the soaked crumbs and mix well. Stuff the cabbage shell with the mixture. Depending on the size of the cabbage you may have some meat leftover which you can use for another occasion.
4. Place the sliced lid over the cabbage and meat. Next, place the cabbage, standing up, in a saucepan and surround with boiling water about halfway up from the head. Cover, reduce heat to low, and simmer for about two hours. Check periodically to make sure you have enough water in the pan. You do not want the water to boil off and the pan to burn. Add more water if needed.
5. Remove the cabbage lid. In the frying pan brown the remaining 1/2 cup bread crumbs in the remaining 3 tablespoons butter, and pour this mix over the top of the cabbage. To serve, cut the cabbage with its stuffing into wedges, and enjoy!
Yield: 4-5 servings.

Duxelles

October 18, 2013 / Oswald Rivera / 0 Comments

So you’re asking, What the hell are duxelles? Simple: think of chopped mushrooms cooked in butter with shallots and wine. They’re cousins to stuffed mushrooms. Some describe them as a mushroom confit. Okay, what’s a confit? Confit is a term for various foods that are coked in oil or sugar and preserved. Often they are sealed and stored for future use. The term originated in the Middle Ages when fruits were cooked and preserved in sugar. Duxelles can be cooked and stored in this way as well.

All this mishigas can be ascribed to one Pierre Francois de la Verenne. He is recognized as the first great French chef of the modern era. He was the first to codify the Franco-Italian cuisine that had evolved into la grande cuisine Francaise or classic French cooking. His cookbook, Le Cuisinier Francois, was published in 1650, and is regarded as a landmark in the history of European cuisine. He was the first to describe stuffed mushrooms and (you guessed it) duxelles. Don’t let the fancy French moniker scare you. Duxelles are very easy to make, and they are delicious when added to sauces and vegetable. They also make great fillings for omelets, fish or meat dishes.

DUXELLES

1 stick butter
2 pounds fresh mushrooms, washed, drained, and finely chopped (stems and caps included)
2 shallots, finely chopped
3 tablespoons dry sherry or Marsala wine
Salt and ground black pepper to taste

1. In a medium saucepan or skillet, melt the butter over low heat (being careful not to burn it). Add mushrooms and shallots, and cook over low heat, stirring constantly until the mushrooms give up most of their liquid. Add more butter as needed.
2. Add dry sherry and cook about 5 minutes longer until the mushrooms are black in color. You want the mushrooms to be somewhat dry but not bone dry. Season with salt and pepper. You can serve as is or store in a tight jar or container. They’ll be good for 1-2 weeks in the fridge.
Yield: About 4 cups.

Note: Italians make duxelles as little differently. If you prefer the Italian style, add 1 teaspoon of lemon juice to the shallots and mushrooms and cook 4-5 minutes over moderate heat. Add 3 ounces of diced boiled ham, cook 5 minutes more, add 1/4 cup dry Madeira wine or brandy. Stir to mix until heated through.

Caption: courtesy of 500 Tasty Sandwiches

Tomatoes for the End of Summer

August 31, 2012 / Oswald Rivera / 0 Comments

By now most of us are, as the saying goes, “tomatoed-out.” In the dark days of winter we dream of fresh, succulent vine-ripened tomatoes. By late August, we’ve just about had our fill. I mean, how many tomato salads or stuffed tomatoes can you have? Well, kiddies, the season will last until October. And, yes, there are still many innovative ways to use this vegetable. Below are given some ingenious ways to use tomatoes. So, in the middle of a frosty February, you can again begin to dream of the fresh juicy crop come June .

RAW TOMATO SAUCE

That’s right, a raw sauce where the tomatoes don’t have to be cooked. Simple: In a bowl, combine 1 pound chopped tomatoes or 1 pint cherry tomatoes, halved; 1/2 cup diced mozzarella cheese; 1/3 cup chopped black olives; 1/4 cup olive oil; 1 teaspoon capers; 1 tablespoon red wine vinegar and 2 garlic cloves, minced. Stir in 1/4 cup fresh chopped basil, 1 teaspoon oregano, salt and pepper to taste. Let the bowl stand for 1/2 hour to allow the flavors to combine. Toss with you favorite hot pasta. 4 servings.

TOMATO WITH BASIL AND MOZZARELLA

The all time favorite, and the easiest thing to prepare: Wash and slice off the tops and bottoms of 1 pound tomatoes, and cut the tomatoes into about 3 slices each. Slice 1/2 pound mozzarella very thinly; wash and dry 10-12 large basil leaves (more if the leaves are small). On a salad plate, arrange the mozzarella and basil on the tomato slices, drizzle with olive oil, and sprinkle with some oregano and pepper. 4-3 servings.

TOMATO GRATIN

A fancy-fied tomato dish to impress your guests: Preheat oven to 500 degrees F. Cut 2 large beefsteak tomatoes into 1/2-inch slices. Arrange the slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Sprinkle with salt and pepper to taste, 2 tablespoons finely chopped basil, and 1 teaspoon oregano. Cook 2 garlic cloves, peeled and minced, in a small pan or skillet over moderate heat, stirring until fragrant, about 1 minute. Remove from heat and stir in 1 cup fresh bread crumbs, 1/3 cup grated Parmesan cheese, and salt and pepper to taste. Sprinkle over the tomatoes, and bake in the middle of oven until bread crumbs are golden, about 15 minutes. 4 servings.

TOMATO-FETA PITA SANDWICHES

In a large bowl, combine 1/4 cup olive oil and 1 tablespoon red wine vinegar. Add 1 teaspoon oregano, and salt and pepper to taste; 1 pint cherry tomatoes, halved; 1 medium cucumber, peeled, seeded and diced; 1 medium green bell pepper, chopped; 1/3 cup black olives, halved; 1 small red onion, chopped; and 1/2 cup fresh chopped parsley. Mix together, then stir in 1 cup crumbled feta cheese. Take 4 (8-inch) diameter pita bread, cut in halve and stuff with the tomato mixture. 4 servings.

HOMEMADE KETCHUP

That’s right, homemade ketchup. Believe me, much better than the stuff you get at the grocers, and much healthier. Store bought ketchup is all processed sugar and salt. Ca-ca. And the homemade brand is so easy to make: In a food processor, puree and blend 1/3 cup water; 3 small tomatoes, chopped; 2 tablespoons white vinegar; 1/4 teaspoon ground cloves; 1/4 teaspoon pepper; 1/3 cup honey; 1 tablespoon maple syrup, and 1 tablespoon cornstarch. That’s it. You’ll never use the store-bought stuff again.

Vegetable kabobs

April 10, 2012 / Oswald Rivera / 1 Comment

One of my all time favorite dishes is Shish Kabob (or Shish Kabab). Whether it’s Middle Eastern, Arabic or Israeli, I love the suckers. I make them with lamb, beef or poultry; in sandwiches, pita bread, or over rice pilaf or steamed white rice. But what do you do if you’re a vegetarian? Well, you can make veggie kebobs. That’s right, veggie style. And just the same way as you would prepare regular shish kebob.

So, for my vegetarian friends, what follows is a vegetable kebob recipe. You can use almost any firm vegetable for this; just cut them up into pieces. You can try broccoli florets, or asparagus, or cauliflower, Brussels sprouts, or even add tofu. In this recipe I went for zucchini, cherry tomatoes, onions, pimentos, and white mushrooms. In terms of mushrooms, you can substitute portobello, cremini, oyster mushrooms, shitake or any other. Let your imagination run wild.

VEGETABLE KEBOBS

2 medium zucchini, washed, with ends cut off, and each zucchini cut into 6 slices
12 cherry tomatoes, washed and dried with paper towels
2 pounds fresh white mushrooms, washed and dried with paper towels
2 large onion, peeled and cut into eights
I large bell pepper (pimento), green, yellow or red, washed and cut into squares
1/2 cup olive oil
2 tablespoons fresh chopped parsley
1/2 teaspoon dried oregano
3 garlic cloves, finely minced
1/4 teaspoon freshly ground black pepper

1. Place vegetables on skewers, alternating vegetables.

2. Place olive oil in a small bowl. Add parsley, oregano, garlic and pepper. Mix well; and brush over all the vegetables.
3. Place skewers under the grill in an oven; or in an outdoor grill, either using a gas grill or over hot coals. Grill for about 5 minutes. Turn and grill another 5 minutes, brushing with olive mixture frequently while cooking.
Yield: 4 to servings.

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.

Tomatoes

June 16, 2011 / Oswald Rivera / 0 Comments

It’s summer and juicy, ripe tomatoes are in season. It’s what we dream about in the depths of winter when all you can get are those mealy cellophane wrapped tomatoes that taste like sawdust. Then summer comes in with its the glorious abundance of plum tomatoes, beefsteak tomatoes, cherry tomatoes, you name it. In January and February we would kill for one of these. In Summer they are all over the place, and we can’t get enough of them.

The season for fresh-picked tomatoes is June through October, the bumper crop time. Tomatoes, besides being tasty, are actually good for you. They are an excellent source of vitamin C, as well as potassium. They also contain what are known as antioxidants (minerals and proteins) which help control blood pressure and prevent the development of such diseases as cancer, heart disease, and rheumatoid arthritis.. They can be fried, broiled, boiled, baked, and prepared in hundreds of ways. They not only bring taste, but also color and nutrition to any dish.

Given below are four simple tomato dishes. Just a sample of the ways you can enjoy this treat.

1. RAW TOMATO SAUCE

In a bowl, combine 1 1/4 pounds chopped plum tomatoes, 1 large handful chopped fresh basil leaves, 2 tablespoons chopped pitted black olives, 1/2 cup diced part-skim mozzarella cheese (or grated pecorino), 1 clove minced garlic, 4 tablespoons olive oil, 1 teaspoon red-wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste. Cover and let stand at room temperature for 1-2 hours to let the flavors mingle. And serve with freshly cooked pasta of your choice.

2. TOMATO AND OLIVE SALAD

In a bowl, combine about 1 pound diced tomatoes (or cherry tomatoes, halved), 1 bunch sliced scallions, 1/2 cup sliced pimento-stuffed green olives (otherwise known as Spanish olives), 2 tablespoons olive oil, 1 teaspoon red-wine vinegar, 1 teaspoon oregano, and salt and pepper to taste. Serve as a salad, with tortilla chips, or (my favorite) over steamed white rice as a veggie meal.

3. BAKED TOMATOES WITH CHEESE TOPPING

Cut four beefsteak tomatoes in halve horizontally. Top with a slice of mozzarella cheese or grated Parmesan, oregano, salt and pepper to taste. Drizzle with a little olive oil and bake in a preheated oven, 450 degrees F., until tender (about 15 minutes). Yield: 4 servings.

4. SALMON-STUFFED TOMATOES

Combine in a medium-sized bowl, 1 can (8 ounces) salmon, drained. Flake the salmon and combine with 1/4 cup mayonnaise (or salad dressing), 1 tablespoon chili sauce, 1/2 grated small onion, 2 teaspoons lemon juice, 1/2 teaspoon dillweed, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon salt. Slice off stem ends of 4 medium tomatoes. Gently scoop out pulp, leaving 1/2-inch wall. Finely chop pulp and combine with salmon mixture. Stuff each tomato with the salmon. Place on a serving platter and chill. Before serving, garnish each with parsley sprigs. Yield: 4 servings.

There you have it, terrific and enjoyable summer tomatoes for picnics, barbecues or even a dinner. Go at ’em.

Oswald Rivera

Author, Warrior, and Teacher