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Article: Sofrito makes many a mainstay more interesting
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- February 22, 2004
- Author:
CopyrightCopyright 2004 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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DESPERATION DINNERS
Sofrito makes many a mainstay more interesting
By BEVERLY MILLS AND ALICIA ROSS United Feature Syndicate Inc.
Sunday, February 22, 2004
I met Chiky Schreus as I was holding a bag of dried black beans in
the supermarket, looking utterly confounded. "Can you believe this
store is out of canned black beans," I wondered aloud. "Does anybody
cook the dried ones?"
"Oh, I do all the time," Chiky said. I received a cooking lesson
on the spot.
Quite a conversation followed as Schreus explained how she learned
to cook in her native Peru. Her seasoning secret for black beans --
and a lot of other everyday dishes -- is sofrito.
Sofrito can be as varied as the individual cook. Some ...