Why, how, when - making mirepoix
So I have a kitchen tip for you! I realized what a benefit this was one weekend when I was cooking a soup, a roast, and a stir fry all on one day (we pack lots of leftovers and I love having things ready to cook). So often for me the barrier to cooking is the chopping. Especially messy things like broccoli and carrots, which fly everywhere if you're not careful. And onions require a special cutting board, so yet another step. But so often I find myself chopping up the same few ingredients! Onions, definitely. Also, for wintery stews and roasts, carrots & celery!
And so have many people, over many years! Since as early as 1757, people have been calling this mix "mirepoix" and using it as a base for many, many recipes.
Seriously, I looked up the definition and origins of "mirepoix." (I love definitions. Especially specific ones like this!) Mirepoix (pronounced "meer-pwah"), is:
a sautéed mixture of diced vegetables (as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces
So simple, right?!
Even more simple if - and I realized this when I put together all those recipes that one day - I make a bunch of mirepoix and spread it out over several recipes!
There are a million different variations (around the world, even--read this post) and a million things you can do with it. Some of my faves are:
- Roasted chicken
- Shepherd's Pie
So recently when my photographer friend Aubrie came over to take some photos, we got these as I prepared a mirepoix base for a couple dishes for dinners.
(My suggestion, optional 3. Prepare several containers, and save one for the next night to save you some chopping time!)
(I always use my designated garlic/onion cutting board for garlic, onion, and spicy peppers... nothing worse than onion-flavored cantaloupe! I swear the taste/smell never really goes away.)
|Image Source: Stocksy|
Photos by Aubrie LeGault.
Food & Editorial Business: Aubrie LeGault Photography