Wednesday, January 30, 2013

Mirepoix

Being from Louisiana and having grown up in "Cajun Country," I've learned a thing or two about Cajun cooking. One of the most important things I've learned, aside from how to make a good roux, is the mirepoix, also known as the holy trinity of cooking. The trinity consists of diced onion, carrot and celery or celeriac. It makes up the base of most Cajun cuisine. I use it in my stocks, soups and stews. It's a basic recipe worth learning for any new cook. Though it may not be called mirepoix in most recipes, many stocks, soups, stews and sauces call for these ingredients together as a base. It wouldn't hurt to keep a supply of this on hand. If you do so, store it in your refrigerator for up to a few days, but check on it before using it. You'll want the freshest ingredients you can find if you make it ahead of time.

Taste in Bloom Original Photo


Difficulty: Easy; Prep time: 5 minutes

Taste in Bloom Original
Ingredients:
  • 2 medium carrots
  • 2 medium celery stalks 
  • 1 medium yellow onion

Preparation:

Dice all ingredients. Use in your next soup, sauce or stew recipe that calls for them.

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