Tasteful Knowledge: Baking Book in the works

Sunday, July 31, 2016

Baking Book in the works

Tasteful Knowledge is happy to announce that it has been transferred to a new owner, Wisteria Bakehaus. While they currently have a website and social media presence intermittent updates will appear here. Mostly things that are not necessarily bakehaus or book oriented.

WB is currently gathering and sorting through recipes and ideas for the first baking book. We may begin collecting specialty ideas for future consideration. Like the idea of fruits, herbs, spices and the sort. Stay tuned!

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Food Preparation Clarification

Through my food education and working credentials I have sought after the understanding of these combinations, their origins and similarities. So, here is my understanding of the three, mirepoix, sofrito and the Trinity.

More than just an incredible Holiday Market cooking school in Royal Oak, MI, Mirepoix is the French name for a combination of onions, carrots, and celery. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Sofrito is probably the most common term that covers a wide variety of cultures and origins in cooking. Sofrito in Spanish language, soffritto in Italian, sofregit in Catalan or refogado in Portuguese are similar but different sauces made with tomato and onion which have been cut in very small pieces and slowly (at least a quarter of an hour, but more usually half an hour) cooked in olive oil, typical of all the countries bordering the Mediterranean Sea and which have been exported to some American countries. In Latin American cuisine, which I am most familiar with, it is a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. In Cuban cuisine, it is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. The main components for Cuban sofrito are onions, garlic, tomatoes and peppers. Chorizo, tocino (bacon), and ham are added for specific recipes, like beans. Other secondary components include, but are not limited to, cumin, oregano, bay leaf, cilantro.

"The Trinity," is a Cajun vegetable combination using equal parts bell peppers, celery, and onion. It is most commonly used to flavor soups, stews, and sauces. Its French counterpart, known as Mirepoix, is equal parts carrots, celery, and onions.

Tasteful Knowledge

Sunday, July 31, 2016

Baking Book in the works

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