Daisy:Morning Noon and Night

Available March 16, 2010

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Food Network

"Meet Daisy Martinez, the host of ¡Viva Daisy!"
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nyaldia.com

"Sabor latino en el Food Network:La chef puertorriqueña Daisy Martínez vuelve a la pantalla chica con la nueva temporada del show ¡Viva Daisy!"
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Hispanic Magazine

"Delicious by Daisy
After listening for only a few minutes, you're already leaning in hugging your cup of coffee closer. You're listening intently as if the two of you were sitting across the kitchen table together and though really you're just leaning into the phone—you can't help it—star chef Daisy Martinez is gushing about the new recipes she's testing while in the same breath blending you into her morning as easy as a mango smoothie."
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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
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Today

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.
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Daisy In The News...

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.

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