Sofrito Grilled Bread Recipes

SOFRITO GRILLED BREAD

Sofrito Grilled Bread image

Categories Bread Herb Onion Pepper Side Low Fat Quick & Easy Summer Grill/Barbecue Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup chopped red bell pepper (about 1 small)
1/2 cup chopped onion (about 1 small)
1/4 cup packed fresh coriander sprigs, washed well and spun dry
2 garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon cumin seeds
twelve 1/4-inch-thick slices nonfat country-style bread (12 ounces total)

Steps:

In a blender purée all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. Sofrito may be made 2 days ahead and chilled, covered.
Prepare grill.
If desired halve bread slices. Spread some sofrito on 1 side of each bread slice (reserving any remaining sofrito for another use) and grill, sofrito side down, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer sofrito bread as grilled with tongs to a bread basket.

SOFRITO

Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

Ingredients

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

In a large food processor or blender, blend the peppers and garlic until smooth.
Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

PORTUGUESE SOFRITO BREAD (A B M)

Portuguese Sofrito Bread (A B M) image

Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "In Portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The Italian soffritto adds herbs and celery; the Columbian adds annatto seeds. With roasted meat or chicken from any country, pass this Portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. NOTE: be sure to use cooked rice! I haven't tried this yet.

Provided by mersaydees

Categories Yeast Breads

Time 4h20m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

2 large onions (3)
2 tablespoons olive oil (3 tablespoons)
1 1/2 teaspoons active dry yeast (2 1/4 teaspoons)
2 cups bread flour (3 cups)
1 tablespoon sugar (1 1/2 tablespoons)
1 teaspoon salt (1 1/2 teaspoons)
1/2 cup rice, cooked (3/4 cup)
2 tablespoons yellow cornmeal (3 tablespoons)
1/3 cup water (1/2 cup)

Steps:

Cut onions into ½-inch dice. Saute slowly in olive oil until translucent and barely golden, about 15 minutes. Set aside to cool.
Add all ingredients including the sautéed onions to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

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