Sofrito

Daisy's Cookbook

...Recipes From
Daisy's Cooks!:
Latin Flavors That
Will Rock Your World
(HYPERION 2005)

Sofrito

There is no other recipe I could have chosen to open any chapter, let alone my book. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can’t find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes—you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.
In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you’ll find throughout this book, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Makes about 4 cups

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
Daisy

If you can’t find ajices dulces or culantro, don’t sweat. Up the amount of cilantro to 1 ½ bunches

Dinner411

"In “Kitchen Stocking 101,” Daisy tells you what every good kitchen has to have in the pantry – and innovative ways to use what you already have."
Watch all her videos...

Food & Wine

"The world of Latin flavors according to new PBS star Daisy Martinez
Daisy Martinez was working off-camera as a prep-kitchen chef for Lidia Bastianich's Italian-American Kitchen when she was "discovered" by the producer and given her own PBS series Daisy Cooks! last spring. Here, the unbelievably energetic Martinez shares seven great Latin recipes;the kind she might make for her own four kids."
Read the article...

FoodCandy

"An intense interplay of contrasting colors is dominating this recipe. The Latin flavors of garlicky tostones fill the kitchen. The steaks are sizzling on the skillet. I am instantly transported to Cuba, Spain, Venezuela, Mexico, and Peru. My guide is "Daisy Cooks", authored by a nationally syndicated TV celebrity and new blogger Daisy Martinez."
Read the article...

NPR

NPR

All Things Considered, December 25, 2007 · Each Christmas, All Things Considered presents an original story.

This year, two writers have teamed up. Esmeralda Santiago is the author of critically acclaimed memoirs, including When I Was Puerto Rican and Almost a Woman.
Read the article, listen to the show.

Today

Today Show Jan 16 2008

Tired of the same bland, boring meal? Spice things up with chef Daisy Martinez's recipes. Full of Latin-inspired flavor, her dishes will definitely add a new kick to your dinner. On the menu: mariscada en salsa verde and sofrito.
Watch the show!