Welcome back to the wonderful weekly reason to be cheerful, Miss Nati’s Music Box, Episode Seven!
We are so grateful to be diving back in with one of our favorite creative humans, the indomitable David Byrne. David Byrne has the utmost curiosity for all things in life, and it shows through his books which range from architecture and music to bike-riding. It shows through his music, creative explorations that range from simple pop melodies to experimental, theatrical art-funk. And it shows through his website and lecture series, Reasons to be Cheerful , which he curates passionately, under the uncommon notion that uplifting, honest news can change the world.
Knowing that he has never lost sight of this dedication to offbeat culture and style, it comes as no surprise that Byrne favors eclectic dining experiences and foods. However due to the sheer magnitude of projects he busies himself with, he often boxes up leftovers to consume later, when he is actually able to sit down to eat.
When he is able to cook for himself, the famously small kitchens of Manhattan prove difficult to work with. Despite these culinary roadblocks, he has found an answer in the simple flavorful Latin American staple: Sofrito.
“If you can master a basic sofrito, then pretty much anything tastes amazing”
For the Renaissance man who makes the whole world a little more cheerful, here is a simple Sofrito that you can add to top stews, soups, meat dishes or salads, for them to make a little more sense.
Basic Sofrito:
INGREDIENTS
3 large green bell peppers
3 large Spanish onions
2 bags of aji dulce (about 10 peppers) OR 1 red bell pepper
1 head of garlic, peeled
1 large bunch of cilantro
1/2 bunch of recao (about 15 leaves)
INSTRUCTIONS
Remove stems and seeds from bell peppers. Cut into quarters.
Peel the onion and cut into quarters.
Remove stems and seeds from aji dulce.
Blend all the ingredients in a food processor or blender until finely minced.
Store in airtight container in refrigerator if using within a few weeks.
Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this. After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.