Mirapoix, pronounced 'Meer Pwaa' as far as I know, is a magical base to many soups in many cuisines. Comprised of at least three vegetables chopped into small pieces, the goal is to saute the mix til the aromas are freed, and then use it to create a soup or sauce base.
The vegetables chosen change by region and chef, but onion, celery, and carrot are traditional. Cajun folks may replace the celery with green peppers and call it 'The Trinity'. Other folks may add/subtract in their own turn. The point is... the blend results in flavor.
Cooked down til just sweated a bit, or as I do.... sauteed in butter til showing color, Mirapoix creates a flavorful base upon which to build any amount of soups and stews.
Cook down a few massive handfuls of mushrooms with butter and garlic, add to the Mirapoix with some chicken stock. Simmer for about an hour, cool a bit, and then into the blender with some cream. Ta Da! Maybe the best tasting mushroom cream soup one can make.
Make up enough Mirapoix to line a dutch oven, and then lay a big beef roast (properly seared, of course) on the Mirapoix bed. Roast til tender and just medium rare in the middle (125-130 degrees). What is left in the pot? With just a quick blend it's a beautiful gravy ready to go, and the roast benefits greatly from resting on the Mirapoix.
Whatever you choose to use it for, give Mirapoix a try. It's versatile, flavorful, easy, and magical.
No comments:
Post a Comment
Thank you for commenting! We hope you find our amateur ramblings entertaining and helpful. We might be a bit .... cranky... sometimes in our reviews, so take it all with a grain of salt.
Please understand, spam comments and comments with links will usually be deleted without explanation. Well... besides THIS explanation... lol.