A Spoonful of Sofrito: People Taste Test Puerto Rican Food!

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

Buzzfeed: People Taste Test Puerto Rican Food

Sofrito Lovers,

Buzzfeed videos give me life! They're hilarious, interesting, and always entertaining. A friend and fellow foodie sent me a link to the video I've embedded below and I thought it was so heart warming to see a diverse group of people trying out Puerto Rican cuisine.

I love watching people experiencing different types of cuisines. Seeing their assumptions and preconceived notions change, be challenged, or confirmed is extremely entertaining and very enlightening.  Experiencing different food cultures helps us build relationships and sparks cross-cultural and international curiosity. The more we learn about each other the better.

Watch, laugh, and go taste something new! ¡Buen provecho!

A Spoonful of Sofrito: Bone broth in K-Cups!

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

Proof We've Reached Peak Bone Broth: It Now Comes in K-Cups

Sofrito Lovers,

Bone Broth is an extraordinary treat. As someone who doesn't enjoy your typical hot beverages (no coffee or tea for me, thanks!), bone broth, known as stock to most of you, is an awesome alternative.  It's warm savory flavor settles my stomach and takes the chill from my bones.  I feel it gives me that morning pick me up that most people say coffee or tea gives them, except without the caffeine.

According to the article, from Eater.com, I posted below, Bone broth now comes in K-Cups.  Now, I'm sure it won't be the same as a home made broth or the ones you can get from amazing places like Chef Marco Canora's take out window in Manhattan, but at least, it'll reach a new demographic.  

Maybe, it'll get so popular that bone broth will start popping up in Starbuck's, Dunkin Donuts, and all the other giant coffee empires.  One day people will be able to buy a "frappa-chappa-mocha-vente bone broth with foam!"  

Wow, that sounds horrible!  I'll stick to my own, thank you very much!  Go taste for yourself and Buen provecho!

Proof We've Reached Peak Bone Broth: It Now Comes in K-Cups

Is this the end of this trend's lifespan?

Bone broth — or, as realists prefer to call it, stock — will no doubt be remembered as one of the biggest food fads of 2015. The meaty elixir rose to prominence on the back of the Paleo diet trend, with clean-eating devotees preaching of its health benefits to fellow Crossfitters everywhere. In the winter of 2014, chef Marco Canora opened a bone broth takeout window in Manhattan, and soon it was popping up on menus all over the country.

Check out the rest of the article here!

A Spoonful of Sofrito: NYC's hottest new brunch is at a 40-year bistro!

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

NYC's hottest new brunch is at a 40-year bistro!

Raoul's classic dinner steak au poivre is served for brunch in a smaller portion, but with mushrooms, spinach and a sunny-side-up egg. Photo: Stefano Giovannini from New York Post

Sofrito Lovers,

I'm the biggest Steve Cuozzo ever! I know you're all wondering, "Who is the hell is Steve Cuozzo?" Steve is an amazing restaurant critic that works for the New York Post. His insightful, intelligent, and acerbic wit make every one of his pieces a masterpiece. His brutally honest writing style, not only entertains me, but reminds me that I must always be real and keep it "one hunnit" when I review a restaurant.

Every time I read his work, I learn a little more about New York fine dining food culture. His grasp of New York City's culinary culture and restaurant history is staggering. He's the type of no-nonsense food critic I dream of growing up to be.

I've posted his latest review below! Enjoy! ¡Buen provecho!

NYC's hottest new brunch is at a 40-year bistro!

By Steve Cuozzo

January 16, 2016 | 4:15am 

In its colorful 40-year history, Prince Street bistro Raoul’s has seen it all — from the druggy 1980s, when it was a clubgoers’ mecca, to the 2014 launch of a buttery bar burger that Esquire magazine called the best in the US.

Click here for the rest of the review!

A Spoonful of Sofrito: Mini-review of Toast in Harlem.

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

Mini-review of Toast in Harlem.

Photo on Yelp by Dee. B

Sofrito Lovers,

This weekend I was running some errands in Harlem and decided to have lunch at Toast.  For several years, I've been meaning to dine there, but never had the chance.  I was either in a rush, meeting someone somewhere else, or in the mood for something else.  Finally this weekend, the fates put me in the right mood, right place, and at the right time.  I finally crossed the threshold and entered the wonderful world of Toast!

Usually packed with people, Toast is a medium sized restaurant with a New American menu, a diverse clientele, great service, and a relaxed atmosphere.  I love the homey nature of the decor with its wooden tables, chairs, and small tables that promote close contact.

I started my meal with the Black bean soup with bacon.  The beans were soft, yet firm and the broth was rich and delicious.  The dollop of tangy and refreshing sour cream on top was a stroke of genius.  The two pastry pieces that accompanied the soup added a nice sweetness that balanced the savory flavors of the soup.

My entree, the Chicken Pot Pie, was truly interesting and unique.  It wasn't a traditional pot pie, which is a savory chicken stew within a pastry crust, this was a chicken stew with a large piece of puff pastry draped on top.

At first, I was disappointed because I wanted the usual pot pie look and feel, but the minute I tasted the dish I loved it.  The pieces of grilled chicken were hearty and well seasoned.  The large-cut vegetables were cooked to perfection. I loved how I was able to clearly taste and enjoy the carrots' sweetness and the celery's earthy flavor.  The chunky mushroom slices were perfection!

The puff pastry was airy and slightly sweet.  It was a bit clunky to eat, but was well worth the effort.  I loved how it absorbed the cream sauce and became easier to mix with the chicken and veggies.  Getting the crust mushy and mixing it all together is half the fun of eating a pot pie.

I liked the cream sauce, but it was a bit watered down for my taste. I prefer my pot pie cream sauces to be creamier and richer.

Feeling adventurous, I decided to order the Blueberry Bread pudding for my dessert!  I loved how balanced the flavors were in this dessert.    The blueberries were sweet, but not overpowering.  Their natural earthy sweetness complemented the light airy sweetness of the whipped cream.  The cinnamon added an amazing spicy and savory element contrast to the dessert.  I wasn't a huge fan of the milky sauce, but it did add moisture and creaminess.

Toast is the type of establishment that proves that Harlem is a food mecca.  If you want delicious New American cuisine with a diverse menu, then look no further than Toast.  Now go taste for yourself!  ¡Buen provecho!

A Spoonful of Sofrito: Guisado de Salchichas!

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

Guisado de Salchichas!

Sofrito Lovers,

This weekend, I wanted to cook! I wanted to get in front of the stove and work some miracles.  I decided to check my favorite YouTube cooking channels for inspiration and found this awesome recipe for Salchichas Guisadas (Vienna Sausage Stew) on Yvonne Chinea's channel.

As I've blogged about in the past, I love Yvonne's channel; the recipes, commentary, and down-home wisdom are priceless.  I watched the tutorial and was totally hooked. I've never had Salchichas Guisadas before and was completely intrigued by the idea.

The picture above is of my version of her recipe.  I added my own twist to the recipe by adding carrots, plantains, and oregano.  I really liked the guisado and highly recommend it.  Go taste for yourself! ¡Buen provecho!