52 lines
3.3 KiB
Plaintext
52 lines
3.3 KiB
Plaintext
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Episode: 2735
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Title: HPR2735: Soffritto
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Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr2735/hpr2735.mp3
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Transcribed: 2025-10-19 15:58:42
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---
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This is HBR episode 2007-135 entitled, Sofrito, and in part on the series, Cooking.
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It is hosted by Tony HUNAK80H1212 and in about two minutes long and carrying a clean flag.
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The summary is a short episode on a common cookery technique.
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This episode of HBR is brought to you by an honesthost.com.
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Get 15% discount on all shared hosting with the offer code HBR15, that's HBR15.
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Better web hosting that's honest and fair at An Honesthost.com.
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Hi, this is Tony Hughes in Blackpool in the UK, an ablated, happy new year at all in HBR land.
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Kenneds are recently made a call for more shows as the queue's getting a little light at the moment,
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so I was pondering on what to offer about.
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You may know from a couple of my previous shows that as well as being into tech in Linux,
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I'm also a keen cook and try to prepare as much of the food we eat at home from scratch as possible.
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One of the keys to a good dish is a base of sweated vegetables such as onion, celery, carrot and garlic,
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which when cooked in olive oil is called Sofrito in Italian cookery.
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In other parts of the Mediterranean and Latin America where European settled,
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this base two dishes may include other vegetables such as peppers, tomatoes, mushrooms,
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and it has all the names such as miro poir.
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But the idea is the same to give a base flavor to soups, sources, risottoes and stew-type dishes.
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Although it's not called the same thing, this is also replicated in Asian cookery,
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where spices and other aromatics, which include such as ginger, lemongrass, chilies,
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cumin and coriander seeds, are the base for many dishes over there.
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While it's not obligatory to start a dish in this way,
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if you use a base of flavors like this when cooking, you'll find that your finished dish
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has a more complex and deep flavor at the end, so if you don't do it at the moment, give it a try.
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A simple starter is to make a tomato sauce for pasta,
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using a base of finely chopped onion, celery, carrot and garlic.
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Soften all of the vegetables in a pan with some olive oil.
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Then after these have softened, add a tin of tomatoes or a jar of pissata, which is just sub-tomatoes.
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Reduce for 10 or 15 minutes until all the flavors combine and the sauce slits,
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and use as a sauce over pasta with grated cheese.
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So, that's a great dish to start with if you're not a confident cook.
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So, that's the end of this episode for HPR.
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I'll try and record something else in the near future, and I'll see you all down the road again.
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Bye for now.
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You've been listening to HecopublicRadio at HecopublicRadio.org.
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We are a community podcast network that releases shows every weekday, Monday through Friday.
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Today's show, like all our shows, was contributed by an HPR listener like yourself.
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If you ever thought of recording a podcast, then click on our contributing
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to find out how easy it really is.
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HecopublicRadio was founded by the digital dog pound and the Infonomicom Computer Club,
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and is part of the binary revolution at binrev.com.
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If you have comments on today's show, please email the host directly,
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leave a comment on the website, or record a follow-up episode yourself.
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Unless otherwise stated, today's show is released on the creative comments,
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attribution, share a life, 3.0 license.
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