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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2946.0. "Mirepoix" by WAHOO::LEVESQUE (Turning Circles) Wed Mar 06 1991 11:18

 Julia Child's _The Way to Cook_ and _Joy of Cooking_ both have recipes
for Mirepoix, and roundly laud the flavor enhancing properties of mirepoix.
Mirepoix is easy to make, but what I'd really like to know is _how_ you
use it. Except for a few specific examples, they don't really say how to
use it in a general sense (though they describe it as a general purpose
flavor enhancer).

 One of the uses alluded to in Julia's book was that mirepoix could be used
with saut�ed chicken breasts. She didn't say how, though. Any ideas?

 I am interested in any other uses for Mirepoix as well.

 thanks,

 The Doctah

PS- Recipe for Mirepoix

 � cup diced carrots
 � cup diced celery
 � cup diced onions
 2 TBS butter
 1/8 tsp thyme
 1/4 cup diced ham (opt.)

 heat the butter in a saucepan, saut� the vegetables until soft. Add ham and
thyme, saut� for 5 more minutes (do not allow vegetables to brown).

T.R	Title	User	Personal Name	Date	Lines
2946.1	mirepoix is a basic of cooking	CALVA::WOLINSKI	uCoder sans Frontieres	`Wed Mar 06 1991 12:18`	19
	Rep .0 A mirepoix can be used with just about anything. It is the classic aromatic seasoning for stews, stocks, and braising. One of my favorite ways of using one is a braised pork roast. You brown a pork roast in a oven proof pan or casserole then add a mirepoix as you described, bouquet garni, 1 cup each of dry white wine and fresh orange juice. Bring everything to a boil and then either bake in a 325f oven or cook over low heat for 1 1/2 hours. Remove the meat and drain and thicken the liquid to serve as a sauce. You can either serve the veggies or discard them. Using those basic ideas you can create just about anything using a mirepoix. My recipe for the chicken breasts would be wrapping a breast in aluminum foil then add some of the mirepoix, a pinch of herbs de provence, a couple of Tbsps of ddry vermouth or white wine or gin, a few turns of pepper and then tightly seal and bake at 350f for 20 minutes. Very easy and very good. -mike
2946.2	backward ?'s meaning	DELREY::PEDERSON_PA	Hey man, dig this groovy scene!	`Wed Mar 06 1991 13:28`	10
	re: .0 what does the "backwards ?" mean in your recipe....1/2 c, 3/4 c, or 1/4 c? thanks, It sounds good! pat :-)
2946.3		WAHOO::LEVESQUE	Turning Circles	`Wed Mar 06 1991 13:41`	6
	The "backwards ?" is an artifact of your terminal which evidently does not support the 1/2 sign. It should read "1/2 cup..." Thanks, Mike. I think I'll try the chicken breast idea. Mark
2946.4	more on mirapoix	TYGON::WILDE	why am I not yet a dragon?	`Thu Mar 07 1991 20:23`	14
	lay the chicken breasts in a lightly oiled casserole dish (skin on for moistness - the new rules are that the skin does not add appreciable fat when roasting). Squeeze a fresh lemon juice wash over the chicken breasts and season to taste with white pepper. add the mirapoix to the dish, surrounding the chicken generously. Bake until the chicken is done, adding lemon juice and white wine in 1:1 ratio (in very small portions) as needed to keep things nice and moist. When done, remove chicken from the casserole. Move the leavings in the casserole into a small pan and add another splash of wine. Reduce by half. Pour sauce over chicken breasts. P.S. you can also stuff the mirapoix under the breast skin of cornish game hens and roast them...nice flavor to the meat and it stays moist.