This NHPR episode 2735 entitled, Sir Frito, and in part of the series, Cooking.
It is posted by Tony H.1-2-1-2, and in about 2 minutes long, and Karina Cleanflag.
The summary is, a short episode on a common cooking technique.
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Hi, this is Tony Hughes in Blackpool, in the UK, and a belated happy new year to all in HPR-land.
Kenneth's recently made a call for more shows as the cues getting a little lighter at the moment,
so I was pondering on what to awful about.
You may know from a couple of my previous shows that, as well as being into tech and Linux,
I'm also a king cook, and trying to prepare as much as of the food we eat at home from scratch as possible.
One of the keys to a good dish is a base of sweaty vegetables such as onion, celery, carrot, and garlic,
which when cooked in olive oil is called Saffetot in Italian co-create.
In other parts of the Mediterranean and Latin America, where you're a peeing settle, this base two dishes,
may include other vegetables such as peppers, tomatoes, mushrooms, and it has all the names such as mirrepoir.
But the idea is the same to give a base flavour to soups, sauces, risottoes and stew type dishes.
Although it's not called the same thing, this is also replicated in Asian co-create,
where spices and other aromatics, which include such as ginger, lemongrass, chilies, cumin, and coriander seeds,
are the base for many dishes over there.
Well, it's not a obligatory to start a dish in this way.
If you use a base of flavours like this when cooking, you'll find that your finish dish has a more complex and deep flavour at the end,
so if you don't do it at the moment, give it a try.
It's simple starter is to make a tomato sauce for pasta, using a base of finely chopped onion, celery, carrot, and garlic.
Soften all of the vegetables in a pan with some olive oil.
Then after these have softened add a tin of tomatoes or a jar of pasata, which is just soup tomatoes.
Reduce for 10 or 15 minutes until all the flavours combine and the sauce thickens, and use as a sauce over pasta with grated cheese.
So that's a great dish to start with if you're not a confident cook.
So that's the end of this episode for HPR.
We'll try and record something else in the near future, and I'll see you all down the road again. Bye for now.
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