Soffrito
Soffrito is an Italian blend of aromatics which includes a mix of finely diced onions, carrots and celery cooked in olive oil at a low heat for about 20-30 minutes. Makes a great base for soups or sauces, or add-in to roast potatoes. Make a batch, freeze it and unthaw for an easy flavour boost when starting to cook recipes.
Pesto
Pesto is already full of flavour so it’s a great condiment to add to your cooking. Try adding it to salad dressings; marinate vegetables in pesto for grilling or just as a raw vegetable side dish; add to the top of cooked vegetables, chicken or salmon; or, add it into Italian-inspired soups for a flavour boost.
Lemons & Limes
The acidity from lemon or lime juice over a finished dish works great to enhance and brighten flavours. Add a squeeze of lemon juice to finished sauces, soups or cooked chicken or salmon. And, lime juice adds a burst of flavour to tacos, seafood or recipes using avocados.
Garlic, Onions and Ginger
Garlic, onions and ginger are well-known aromatics used in cooking. You’ve probably noticed a combination of these are generally used at the beginning of a recipe and that’s for good reason. Aromatics are usually cooked in a bit of fat (think oil or butter) which helps release their aromas and impart big flavours to the foundation of the dish.
Roasting bones
There are many reasons to roast bones before you make stock or broth. Roasting the bones before making stock will release an even deeper, fuller flavour. Remember, all bones are not created equal so be sure to research the roasting method depending on the bones you are using (i.e. chicken vs beef).
