Cooking with Flavor Bombs: Prep It, Freeze It, Drop It . . . Transform Dinner! by Bellino Giovannina

Author:Bellino, Giovannina [Bellino, Giovannina]
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2017-04-25T04:00:00+00:00

◁ SPANISH SOFRITO FLAVOR BOMB

MAKES 32 OUNCES (896 G)

> 1 garlic bulb, trimmed and peeled

> 1 cup (235 ml) extra-virgin olive oil

> 4 large yellow onions, trimmed and peeled

> 2 cubanelle peppers, trimmed and seeded

> 2 red bell peppers, trimmed and seeded

> 2 medium tomatoes or 4 plum tomatoes with juice from a can

> 1 cup (60 g) cilantro, stemmed and packed

> 1 cup (60 g) parsley, stemmed and packed

> 1 bay leaf

> 1 /4 teaspoon cayenne pepper

> 1 /4 teaspoon paprika

> 1 /4 teaspoon cumin

> 1 /4 teaspoon nutmeg

> Salt, to taste

> Pepper, to taste

1. Mince the garlic in a food processor. Heat the olive oil in a large frying pan over medium heat, and sauté the garlic until caramelized, about 5 minutes.

2. Chop the onions in a food processor. Add the onions to the pan with the garlic, lower the heat to medium-low, and sauté, covered, stirring occasionally, for about 20 minutes.

3. Chop the cubanelle and bell peppers in a food processor and then add to the pan.

4. If using fresh tomatoes, boil them in a large pot of water until soft. Purée the tomatoes in a food processor with the cilantro and parsley, and add to the pan. If using canned tomatoes, purée them in a food processor and add to the pan with juices.

5. Reduce the heat to low and simmer the mixture, uncovered, stirring often, for 20 minutes. Add the bay leaf, cayenne, paprika, cumin, nutmeg, and salt and pepper, and simmer for an additional 10 minutes. Remove from the heat. Remove and discard the bay leaf.

6. Let the mixture cool, and then spoon it into ice cube trays or small containers, or onto a wax paper–lined baking sheet or tray, and freeze. Once frozen, transfer the Flavor Bombs to an airtight container or a resealable freezer bag.

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