Listen to Smidgen: 3 Ways to Cook Like a Spanish Chef with Homemade Sofrito

Want to learn more about global cuisine? Grab an onion. Some celery. A carrot. Oh, and fennel and garlic wouldn’t hurt. As you chop those vegetables, you are creating the foundations of cuisine from around the world. Keep chopping – you’re off to a great start (see what we did there?)

The complex flavors of Beef Bourginon, Gumbo, Paella, Curry and Sauerbraten all have one thing in common: they start with a simple grouping of aromatics. These combinations provide a flavor-building basis. In some dishes, these starting aromatic combos are gently sauteed – often referred to as sweating. Those liquid-rich vegetables give up their juices, and as the liquid cooks away, sweet, rich flavor is left behind. Then there are dishes where the aromatics are deeply browned to build fond – the cooked on bits – in the pot. Fond is magic, and you can taste it in every bite of Jambalaya or Paella.

As you read on, you’ll see ratios. But think of them as guidelines, not rules. Some South Louisiana dishes call for trinity in the 2:1:1 ratio, whereas others simply say equal parts. Even the fussy French have come around to mixing up the Mirepoix makeup. Italian Battuto has no ratio. It’s up to the cook with no right or wrong (unless, perhaps, you ask an Italian grandmother who might feel otherwise.) These mixtures aren’t rules – you’ll see differences from region to region, even home to home. Following the rules for these foundations is a great place to start (we see you Recipe Cooks.) Once you get the hang of it, let your inner Improv Cook loose.

 

CAJUN CREOLE HOLY TRINITY
The Combo: Onion, Celery, Bell Pepper + Garlic (the Pope)
The Ratio: 2:1:1 – Two parts onion to one part each celery and bell pepper.
A south Louisiana mainstay with no rigid ratio rules. Get a chopping session started – here’s your playlist – and tuck bags of Trinity in the freezer. Pop in a bay leaf, and you’re all set for Gumbo season.
Recipe to try: Skillet Jambalaya

 

FRENCH MIREPOIX
The Combo: Onion, Carrot, Celery
The Ratio: 2:1:1 – Two parts onion to one part each celery and carrot.
The sweetness from the carrot is the distinction here. Take care with the ratio because that sweetness from carrot can overpower a dish.
Recipe to try: Instant Pot Osso Buco

 

ITALIAN BATTUTO
The Combo: Onion, Carrot, Celery + Parsley leaves, Garlic and Fennel
The Ratio: No rules here, but do keep the carrot and fennel at a lower ratio – those flavors can overpower dishes.
Recipe to try:
Sunday Bolognese

GERMAN SUPPENGRUN
The Combo: Carrots, Celery Root, Leeks – sometimes potatoes or parsnips
The Ratio: Usually equal parts
Celery root is seasonal. When you can’t find it, sub in celery. When you can find celery root, load up on it, chop and freeze for later!
Recipe to try:
German Potato Soup

 

SPANISH SOFRITO
The Combo: Onion, Garlic, Tomatoes, Bay + Olive Oil and spices
Sofrito is a cooked foundation used in Paella and other dishes. We love having a batch of this in the fridge. Aromatics, tomatoes, Spanish Sweet Paprika, bay leaves along with a little salt and sugar – that combo slow simmers in a big glug of Extra Virgin Olive Oil. Check out our recipe for Sofrito – it’s the one we use in our Paella Masterclass!
Recipes to try:
Easy Weeknight Paella
Sofrito

Hungry for more? Try starting your next Chinese stir fry with a 2:1:1 ration of slivered scallion, fresh minced ginger and minced garlic. How about a Thai dish? A basil, ginger, lemongrass 2:1:1 ration is a great start. For an Indian aromatic base, grab onions, ginger, garlic and hot chiles.

Listen to Anne talk Sofrito on our podcast Smidgen!

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