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Please share your Sofrito Recipes and recipes using it~ *Yum* Please, is there another way of making it than this recipe?
 [Edited 2/26/09 14:36pm] | |
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The spanish sofrito is the secret of a good paella  | |
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wildgoldenhoney said:
I actually have a different recipe than this one but that's an idea. the salmon is covered in herbs yum! cheers! ~svn seven | |
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Having this for lunch!
Salmon topped with Sofrito (onion, cilantro, garlic, jalapeño pepper, and olive oil).  | |
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PANDURITO said: The spanish sofrito is the secret of a good paella
How do you make it? Please do tell.  | |
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Sofrito Mashed Potatoes
2 tablespoons salt 2 pounds potatoes (recommended: Yukon gold) 3 tablespoons canola oil 1/4 cup chopped red onions 1 red bell pepper, chopped 1/2 green pepper, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1/4 cup white wine 3 ounces tomato sauce 3 tablespoons unsalted butter 1/2 cup heavy cream 3 tablespoons salt Salt and pepper 2 tablespoons chopped cilantro leaves Directions Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender. Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half. Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm. When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro. | |
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Mach said: Sofrito Mashed Potatoes
2 tablespoons salt 2 pounds potatoes (recommended: Yukon gold) 3 tablespoons canola oil 1/4 cup chopped red onions 1 red bell pepper, chopped 1/2 green pepper, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1/4 cup white wine 3 ounces tomato sauce 3 tablespoons unsalted butter 1/2 cup heavy cream 3 tablespoons salt Salt and pepper 2 tablespoons chopped cilantro leaves Directions Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender. Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half. Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm. When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro. *Yum* Thanks for posting this, I may try it. | |
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I buy Goya Recaito and doctor it up.
My mom must be turning over in her grave because she always made tons of it and froze it. It lasted a few months. I might have to start that up again in her honor. | |
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johnart said: I buy Goya Recaito and doctor it up.
My mom must be turning over in her grave because she always made tons of it and froze it. It lasted a few months. I might have to start that up again in her honor. You should, it doesn't seem that hard.  | |
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