Blonde Soffrito Base Recipes

BLOND SOFFRITTO BASE

Blond Soffritto Base image

This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

5 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 cups minced onion
1/2 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour.

SOFRITO: A BASE FOR MANY DISHES

Sofrito: a Base for Many Dishes image

Provided by Food Network

Categories side-dish

Time 45m

Yield approx. 2 cups

Number Of Ingredients 11

Ingredients

1 strip of bacon, whole (smoked if available)
1 tablespoon olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
4 cloves garlic
1/4 teaspoon minced habanero or Scotch bonnet
1/4 teaspoon minced jalapeno
Pinch saffron
6 to 8 ounces dry Spanish sherry
1/2 cup cream, if desired

Steps:

In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

BLONDE SOFFRITO BASE

Blonde Soffrito Base image

This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

4 cups minced red onion
2 cups minced celery
2 cups minced fennel
1 3/4 cups extra-virgin olive oil

Steps:

In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months.

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