I gotta admit that usually when I’m looking for a killer side, I’m thinking potatoes. What can I say? I’m from the North and have Irish roots – so maybe it’s genetic, lol! Sometimes rice just feels right, though, and it definitely did when I served Pernil, an herby, garlicky pork roast with Puerto Rican roots. Whoever guesses what recipe is coming next gets a prize…a free recipe for Pernil!
Rice with a Puerto Rican Flair
Sofrito is a blend of onion, peppers and tomato, a concentration of summer’s flavors. Rich and jammy, Sofrito takes a bit of time, but why not cook up a batch and package for the freezer? It’s an instant building block to many recipes that might otherwise be out of reach for a week-night dinner.
Sofrito, in cup portions; See how thick and jammy it is.
I’m always excited when I see a major food magazine put out a simple recipe using wholesome ingredients like this White Bean Ragout with Garlic Toasts. The world of cooking is changing, especially as far as major food magazines are concerned. More and more I’m seeing magazines like Bon Appetit paying more attention and recognizing simple flavors and everyday ingredients that stand on their own and have their own integrity.
White Bean Ragout; Garlic Toasts
