At it’s most basic, the standard mirepoix (pronounced “mihr-PWAH” or “meer PWAH”) is a mixture of onions, carrots, and celery sautéed in butter. It’s used as an aromatic, flavorful addition to foods ranging from soups and sauces to braised meats and marinades. Chefs around the world also refer to it as “The Holy Trinity,” and it can be used in oh so many ways.Continue Reading
If standing in front of a hot stove, using a big sharp knife, or mixing ingredients together intimidates you, don’t worry. You’re not alone. Something a lot of us take for granted is that we had to start somewhere: even famous chef celebrities had to learn cooking basics at one point or another. And believe me, even they’ve had kitchen disasters, cut fingers, and heat blisters.
I was lucky enough to grow up in a farming community where everyone grew their own seasonal produce and butchered their own meat. My parents and grandparents grew huge gardens full of lettuce, potatoes, raspberries, strawberries, onions, cabbage, *take a deep breath*, carrots, radishes, peas, beans and more. Hopefully you read that fast, because we’re just getting started… just kidding, you get the point—big gardens. It was a lot of work every year, and as kids of course we complained about it. But the eating was good. So, so good.Continue Reading