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!
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.
I’m always excited when I see a major food magazine put out a simple recipe using wholesome ingredients. I loved it when Bon Appetite recently recognized that some flavors just stand on their own, and even a depression era dish like “beans on toast” can be updated to today’s standards and still retain their integrity.