month instead of doing the Foodie Fitness Corner, I’m handling the recipe of
in activity. So rather than bore you all with my attempts at exercising within
my doctor’s limits, I thought I’d put on my chef hat and bad Julia Child’s
accent and share my sofrito recipe with you all.
seen this ingredient mentioned many times in Nik’s cooking. Whenever Nik uses this ingredient in her
cooking, there are usually a few comments of the blog along the lines of “what
is that?” and “where can I purchase that?”
Well, I’m here with a Foodie two-fer — I’m going to break down the
basics of Sofrito and then also share with you all how I make my own!
of its many cousins in other types of cuisine.
- People in Louisiana might know it as the “holy
- In Italian cooking it’s called soffrito
- The French call it mirepoix
- It’s known as refogado in Portuguese, epis in Haitian cuisine and
ginisá in Filipino cuisine, and suppengrün in Germany.
there too. Three-fer!)
that are used in each type of cuisine for stews, soups, rice and several other
types of dishes. Sofrito (that Nik uses
and what I’m going to show you have to make) just happens to be the
Latin/Hispanic/Caribbean version of this cooking base.
garlic, onion and tomatoes and can be cooked in olive oil. From there you can
add lots of things based on what you like. Some folks add sweet or hot
peppers, herbs (like bay leaves, cumin, thyme and parsley). Sofrito is also a
great recipe to use for those veggies and herbs that are “on their way home”
(almost spoiled but not quite there yet).
point, I whip out my food processor and make some sofrito. It freezes well and
it really does give your savory recipes that extra something.
One: Gather your veggies.
Look at how sad
and wilted they seem! Check out that
poor bell pepper…it was on its last leg.
And one of those tomatoes had a bad spot I had to cut out. Not picured
here are the two heads of garlic I also used.
be made into sofrito.
veggies into the food processor and pulse a few times until they start to
resemble chunky salsa.
there. I portion it out into small
Ziploc snack size baggies and then put them all into a freezer bag and toss it
into the freezer. When I’m ready to use
it, I grab a bag and toss the whole thing in still frozen. It works great!