A Spoonful of Sofrito: People Try Cuban food for the first time!

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

 

 People Try Cuban food for the first time!

 

 

Sofrito Lovers,

Once again, I share an another tasting video with you! I'm obsessed with Buzzfeed's tasting videos because they offer insight into the American perspective on food.  I love it when they have a diverse group of people tasting an "exotic" cuisine, because of the cultural comparisons people make.

Comparing a different type of cuisine to one you're more familiar with instills a sense of curiosity and open-mindedness that allows you to enjoy something new.

I loved the video posted below because Cuban food is considered "foreign" and "uncommon" by many people, yet is essentially similar to most cuisines.  Many of the participants went into this tasting with preconceived notions that were delightfully dashed; there's nothing cooler, than seeing people's attitudes change and minds open.

Enjoy!  Watch it, go taste something new, and ¡Buen Provecho!

 

 

 

A Spoonful of Sofrito: How to use up Herbs

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

How to use up Herbs

Sofrito Lovers,

Cilantro, Parsley, Dill, Rosemary, and Chiles! These are only a few of the amazing herbs that give flavor, dimension, and tantalizing aromas to the dishes we all prepare.

As an amateur cook, learning to use herbs and spices has truly been an incredible and worthwhile scholarship.  The article posted below, from Chowhound, features a list of mouth-watering recipes that are made with different types of herbs; these recipes highlight each of their unique and bold flavors.

I'm planning on preparing a few of these recipes for myself this week!  The various pestos, guacamole, and the roasted rosemary walnuts have caught my eye; I'll let you know how they taste.

This list has inspired me to get into the kitchen and get creative; I hope it does the same for you!  Read it, cook it, and ¡Buen Provecho!

Easy Basil Pesto

One of the easiest, most useful things you can do when you have leftover fresh herbs is to make a pesto. This easy pesto recipe calls for basil leaves, but you can make pesto with any fresh green herb or even leafy greens, from mint and parsley to watercress and spinach. This classic basil pesto also includes Parmigiano Reggiano, pine nuts, garlic, and olive oil. Once made, you can use it to top everything from pasta to eggs. It keeps in the refrigerator for up to three days, or store it in the freezer for as long as a month. Your pesto could be a lifesaver for weeknight dinners.A perfect pesto recipe has as many uses as it does variations. This basic basil version can brighten up any number of things, from grilled corn to scrambled eggs, or use it as a pizza sauce, like on our asparagus and goat cheese grilled pizza.... Read More

Check out the rest of this article here!

A Spoonful of Sofrito: Sofrito Magazine on Vimeo

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Sofrito Magazine on Vimeo

Sofrito Lovers,

I'm ecstatically proud to announce that my editor and friend Nelson Gonzalez Gonzalez, editor-in-chief of Sofrito Magazine, was featured on Hunter College's Center for Puerto Rican Studies Vimeo series called, "Puerto Rican Voices."

In this episode, Nelson discusses his life-long love of Latino cuisine and how that commitment to food culture inspired him to publish Sofrito Magazine.

I'm proud of Nelson and all of his accomplishments; it has been my honor to play a small part in the evolution of this fun, interesting, and beautiful work of art called Sofrito Magazine.

Nelson was one of the first people to encourage my own blogging and has featured my restaurant reviews in Sofrito Magazine since its inception.  His support has been invaluable; no one deserves this honor more than him!

Enjoy this video, subscribe to Sofrito Magazine, try those recipes, and as always, ¡Buen Provecho!

Sofrito Magazine from Center for Puerto Rican Studies on Vimeo.

A Spoonful of Sofrito: ALL ONE 50 Cheap Eats Destinations You Should Know About in NYC!

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

50 Cheap Eats Destination you should know about in NYC!

Sofrito Lovers,

The weekend is coming up and like many New Yorkers I'm trying to decide where to eat!  As per usual, the geniuses at Eater.com have compiled a list of Cheap Eats destinations that has made my research all the more easier.

Eater.com's lists are always extensive, interesting, and appetizing!  Ranging from the Brooklyn to the Bronx, these eateries feature delicious diverse cuisines at moderate and affordable prices.  What could be better?

If you're planning an exciting weekend out on the town, then you'll definitely want to check out the list below.  I've got my eye on Red Bowl Noodle Shop in Chinatown and Landin Mac & Cheese in the Bronx!  I'll let you know if they're good or not!  Have a delicious weekend!

Read it, go and taste it, and ¡Buen Provecho!

50 Cheap Eats Destinations You Should Know About in NYC

Robert Sietsema on Apr 14, 2016, 5:38p

[Jerk chicken from People's choice. All photos by Robert Sietsema]

As restaurant prices continue to soar, finding a cheap restaurant meal becomes more of a priority. And if the inexpensive feed is not only delicious but also interesting, and maybe even outside your previous dining experience, all the better. From time to time, I post about cheap restaurants I’ve stumbled on in the five boroughs and adjacent metropolitan areas, devoting a paragraph or two to each and making a few menu recommendations. Here is a collection of those restaurants, listed by location, beginning with Lower Manhattan.

For the rest of the list, click here!

A Spoonful of Sofrito: The Naked Fridge

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

The Naked Fridge

 

Sofrito Lovers,

Food shows on YouTube are amazing!  I've started watching this new series, "The Naked Fridge", on Sub-Zero and Wolf Channel, which offers helpful hints on buying fresh food and maintaining its freshness at home.

It may seem boring or stupid to watch a show about food shopping, but it's really a useful and helpful series.  I know it's not your usual YouTube selection of prank videos, parodies, and make up tutorials, but it's just as good.

It's fascinating because the tips are logical and, most importantly, work.  For example, I went shopping for some veggies and fruits the other day and remembered what I learned from the first episode: The freshest fruit is always on the bottom of every pile.  When I got to the produce aisle, I dug around the bottom of the fruit piles and found the BEST fruit!  

Chef Garth didn't steer me wrong; I've found that all the other advice is just as good!  You'll thank me when you aren't throwing away rotten or tasteless produce!

Watch the episode posted below, test out the advice and ¡Buen provecho!

 The Naked Fridge

Published on Apr 7, 2016

Sub-Zero Chef Garth Blackburn takes a look in homeowner Jan's refrigerator, and he offers tips on how to buy fresh food and keep it fresh in this episode of The Naked Fridge.

A Spoonful of Sofrito: How to Make Your Own Cup O' Noodles for Lunch!

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

 

How to make your own Cup O'Noodles for Lunch!

 

 

Sofrito Lovers,

As you all know, I am a soup fanatic! Nothing is more soothing than a nice bowl or cup of soup on a cold rainy day, especially a nice homemade soup with veggies, noodles and a delicious protein.

I could never choose a favorite soup, yet one of my most frequently enjoyed soups is Vietnamese Pho. I love the beefy or chickeny broth with all the delicious herbs, spices and long rice noodles. It's very easy to make at home...or at work for lunch!

Below is a recipe for a Pho style cup of noodles you can bring with you to work and make there! I got this food hack from Food52.com and instantly tried it and loved it! I'm trying to find ways to make this work for a few other recipes as well! 

Try it, taste it, and ¡Buen Provecho!

 Southeast Asian Pho

After years of spending unthinkable sums on dry, under-seasoned sandwiches, watery soups, and disappointing salads made of sad, wilting leaves and little else, we decided enough was enough. It was time, we thought, to reclaim our midday break from its monotonous, financially ruinous routine and call it quits on using the phrase, "What do you mean you've sold out of artisinal cheese baguettes?" It was time to transform our lunches into something more than just an afterthought. And while we're firm fans of the lunchtime staple, the sandwich—be it a banh mi or open-faced number—there are some days when we want something that requires utensils but is work-kitchen friendly. This, however, can be a lot to ask for.

Work kitchens are not usually the stuff of cooking dreams. They are often barren spaces without so much as an unsoiled teaspoon with which to remove a tea bag from your mug, let alone luxe items like microwaves (or plates). Thankfully, given the addictive nature of caffeinated hot drinks, they do usually contain a kettle. If they don’t, then turn to your local coffee shop—most will give you a cup of hot water for a miserly fee, if not for free. This is where our just-add-water, desk-side pho comes in handy.

Think of our Southeast Asian Pho as a posh, customizeable Cup O'Noodles that takes advantage of seasonal vegetables and refrigerator leftovers. While we've provided our own recipe, here are some general guidelines to keep in mind if you prefer to branch out on your own:

• Slice or peel vegetables as finely as possible—remember that you’re not simmering anything on the stove, and thinner vegetables will lose that raw crunch more quickly. A mandoline is a good and inexpensive tool to invest in: Just watch your fingers.
•  
• Choose any crisp vegetables: Courgette or carrot ribbons, thinly sliced red or yellow pepper, spring onions, leeks or mushrooms, baby sweet corn, baby spinach, sugar snap peas, and bean sprouts all work well.
•  
• Flavor your broth with things like sliced fresh chiles, lime wedges, lemongrass stalks, grated ginger, stock cubes, coriander, Thai basil, and mint.
•  
• Make sure you use a heat-safe container. A vintage glass jar may look pleasingly rustic, but it would be a minor lunch-based disaster if the addition of boiling water caused it to crack (we don’t even want to think about the health and safety implications). You don’t need to scald yourself in pursuit of a tasty lunch, we promise.

Southeast Asian Pho

Serves 1

1 teaspoon fresh ginger
1/2 red chile pepper, or to taste
3 scallions
1/2 yellow pepper
2 handfuls spinach
2 ounces vermicelli rice noodles
1/2 chicken or vegetable stock cube (or generous pinch of salt)
1 lime
1 handful fresh cilantro and basil

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

 

A Spoonful of Sofrito: Drink Bone Broth for Breakfast Instead of Coffee

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Drink Bone Broth for Breakfast instead of coffee

Sofrito Lovers,

For years, all we've ever heard about were the evils of fat, but now health experts all agree that fat is where it's at!

The nutritional value of the healthy fat found in bone broth is amazing; that's why it's becoming all the rage!  The consumption of it in the morning is supposed to give you a super-charged nutritional boost that will energize you throughout the day!  There are now several places serving bone broth as part of their morning menus now. 

Check out the article below from Eater.com about how we should be switching up our usual morning caffeinated beverages for some delicious bone broth!  I'm totally down for the change!  I hate coffee!

Read it, drink it, and ¡Buen Provecho!

Drink Bone Broth for Breakfast Instead of Coffee 

by Eater Video Apr 8, 2016, 12:00pm

Stock? Bone broth? Either way it's a hit

It reads like the perfect storm of food item appeal: soaking otherwise toss-able animal bones in water (sustainability: check) to create a nutrient-rich brew (paleo-friendly: check) for sale in paper to-go cups out of a window in the East Village (trendy and accessible: check and double check). Such was the initial appeal of bone broth, or brodo, when Marco Canora began selling it out of an unused window in his restaurant in 2014. But the fad has taken off since the early days atHearth, and now boasts a loyal following of drinkers who eschew their afternoon coffee break in favor of a brodo run.

Click here for the rest of the article!