COOKING TIP II, mirepoix & the holy trinity
We in New Orleans like to call a mix of onion, celery, and bell pepper the Holy Trinity. It’s the mirepoix of New Orleans. In France they use onion, celery, and carrot. In Mexico it’s onion, garlic and chili peppers. These mirepoixes are the base of MANY DISHES, especially sauces. Start by cooking your mirepoix (throw in some bones if you’d like!) then add a liquid (wine, stock, water) and bam you have a tasty little sauce in the works. Toss in some garlic, maybe tomato paste or herbs and thicken it with a roux, or not. Strain and reduce it, or puree it all together! Take it in whichever direction your little heart desires.
I try to have onion, celery, garlic, and chilis stocked in my kitchen at all times. And obviously I’m talking FRESH, not the powdered stuff!! It’s absolutely crazy how many good cooks are out there that prefer labeled products over REAL FOOD. Put the bottles, bags, and boxes down and hit up the produce section, people! Food is fuel. Something we put in our bodies multiple times every single day!! Treat it good! You will benefit from it, in so many ways. As will the environment and the people you’re surrounding yourself with! It’s important and easy. Believe me!!
So yes, start adding a mirepoix to your cooking.
Being from Louisiana I’m clearly a NOLA mirepoix kind of girl but a little heavy on the chilis and garlic. What kind of mirepoix are you?!
Check out this recipe of Cajun dirty rice to see how the Holy Trinity works its magic with a little bit of ground pork and rice. Get cookin’!
