What else do you need? What I need are:
- Onions
- Garlic
- Celery
- Carrots
- Olive Oil
- Basil
- Marjoram
- Honey
- Cinnamon
- Cloves
About once a week I pull out the food processor and make a good size batch. There are as many ways to make mirepoix as there are French and Cajun cooks. Remember, making it is an very inexact science. It is a matter of taste and what you have available. Honestly, it is a trial and error process.
To help you I have written down my recipe as a guideline. There is really only one rule -- HAVE FUN!!
MIREPOIX – Flavor Magic
1. Lightly Cover frying pan bottom with olive oil and heat
2. While oil is heating chop the following in the food processor
- Celery (6 stalks or about 1 cup)
- Carrots (2 or 3 or about 1 cup)
- Onion- equal to celery and carrots (2 or 3 or about two cups)
- 4 or five fresh basil leaves or 1T of dried Basil
- Contents of the food processor from above
- Garlic to taste*
*A note about garlic: I would not even attempt to give you a measurement on the garlic! Especially since it would be hard for me to define “too much”. We love the stuff and buy it at Costco or Sams Club in 48oz jars. It makes no sense to me to spend time peeling, crushing, dicing etc! I won’t even tell you how long (actually short) 48 oz lasts us; you'd be appalled!
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