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Sofrito (Spanish, Spanish: [soˈfɾito]), sofregit (Catalan, Catalan: [sufɾə'ʒit]), [1] soffritto (Italian, Italian: [sofˈfritto]), or refogado (Portuguese, Portuguese: [ʁɨfuˈɣaðu]), is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into ...
The " holy trinity " in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in ...
Recaíto originally refers to a message or an order made. When most people did not have refrigeration, they had to buy an onion, cilantro leaves, and peppers to mash in a pilon. Usually a housewife would leave an order (recado) for these ingredients to be picked up later. It is said that this is the origin of the word recaíto, which translates ...
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A mirepoix (/ mɪərˈpwɑː / meer-PWAH, French: [miʁ.pwa]) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of ...
Maxwell Cozzi. Unlike many other dense bean salads, this recipe does call for cooking the legumes yourself — but it's well worth the wait, and you can use canned black beans if you need to cut ...
Place of origin. Puerto Rico. Region or state. Greater Antilles. Main ingredients. Medium-grain rice, pigeon peas, sofrito, annatto, and pork. Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. [1][2][3]
Majarete – Pudding made with blended corn, cornstarch, milk, vanilla, and cinnamon. This dessert is claimed by Cuba and Dominican Republic. The only difference is Dominicans add nutmeg while Cubans add lemon zest and raisins. Puerto Rico's first cookbook written in 1859 claims the dessert is of Dominican origin.