As we know for French Cuisine there are so much kind of spices and herbs that helping the dish for get the absolute taste. One of them is Mirepoix. What is Mirepoix? Mirepoix was a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce.
It is said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France.
Charles Pierre Gaston François de Lévis, Duc de Mirepoix (1699-1757), a French general and diplomat. Apparently his chef de cuisine named this standard cooking basic after his patron. It must have been in use before then, of course, but whether it was because of the chef's popularity or his personality, the name stuck. If you want to see more photo of Duc de Levis-Mirepoix activity, please kindly check this link
: http://www.gettyimages.co.uk/photos/duke-of-levis-mirepoix?excludenudity=true&mediatype=photography&phrase=duke%20of%20levis%20mirepoix&sort=mostpopular
KIND OF MIREPOIX :
Mirepoix, France
The mirepoix of French cooking is the trio of aromatics you'll hear about most. Salon even published a little fiction about this traditional blend of onion, carrots, and celery in 2000. In the story, Dr. Mirepoix's neighbor invited him over three times: to flavor a bone stock, to accompany potatoes and a roast chicken, and to make a vegetable stock. That's actually a pretty good summation of mirepoix's role.
Mirepoix vegetables are often finely chopped and sautéed, but they can just as easily be used whole or roughly chopped in slow-simmered stocks or braises. When chopping, it helps to be particular about the uniform tiny dice of mirepoix, ensuring even cooking, whether you are planning on simply sweating them, or deeply browning them for a sweeter, heartier flavor. Check out our guides to cutting carrots, onions, and celery.
Battuto or Soffritto, Italy
Italian Battuto—as the Italian flavor base is called before it is cooked and becomes a soffritto—is kissing cousins to France's mirepoix. It starts with the same foundation of onions, carrots, and celery. Parsley leaves, garlic, and fennel, or sometimes finely diced cured meats like pancetta or prosciutto scraps can find its way into the mix. Of course, every Italian grandmother has their own recipe, and is likely to tell you that all the others are wrong.
Sofrito, Spain
After the sixteenth century, Catalonia in particular embraced that New World fruit, the tomato, and incorporated it—along with bell peppers—with chopped sweet onions and garlic to make sofrito. But the medieval recipe book, Libre de Sent Sovi, proves that in medieval times, the Catalans used what they grew locally to make what is referred to in the 1324 tome as "sofregit." Because very Old World-style dishes ignore the existence of tomato and bell pepper and call for the sweet onions, leeks, carrots, and salt pork of the 1300s, "sofrito" can be a fairly loose term to a Spaniard preparing a meal..
From the Mexican-American border to the tip of Argentina, and on all of the islands in between, Latin America has taken the Spanish sofrito and adapted it to its local offerings. Cuban sofrito tends to look like the Holy Trinity, but with more garlic, while Ecuadorians begin a meal with freshly toasted cumin, tomatoes, onions, garlic, and sweet cubanelle peppers.
Suppengrün, Germany
In case the umlaut doesn't make it clear, this is Germany's answer to mirepoix. Literally meaning "soup greens," suppengrün typically consists of carrots, celery root, and leeks. Sometimes onions, parsnips, and potatoes are thrown in, and often these are sold pre-bundled in the market, ready to take home, chop, and sweat out in the pot for a stew.
Włoszczyzna, Poland
The Polish włoszczyzna—the translation of which is fantastic: "Italian stuff"—is another variety of soup vegetables with a similar lineup to the suppengrün. Even heartier than the others, a włoszczyzna is likely to focus on cabbage as a primary ingredient.
Holy Trinity, United States
Cajun and Creole cookery—that French-derived cuisine, unbounded and filled with Louisiana salt air and cayenne spice. At its core you find the Holy Trinity, a foundation for the best eating in New Orleans.
You don't find as many regional variations within the Holy Trinity; this aromatic grouping doesn't change much. The official trio is onion, celery, and green bell pepper. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form the base of gumbo, étouffée, and other famous Cajun and Creole dishes.
Recaíto, Puerto Rico
Many dishes in Puerto Rico begin with the perfumed flavor of culantro. Also called "blessed thistle," the long, jagged-edged leaf herb has a similar taste to cilantro. For this Caribbean island's sofrito, known as recaíto, culantro leaves are minced down to confetti size and joined by ajices dulces, small but essential chilies in Puerto Rican cuisine. Add onions, cubanelles, garlic, and cilantro, and you have a mild, bright-green paste that packs stews and rice dishes with a fresh herbal punch.
So that's all about Mirepoix.
Thank Youuuu
SOURCES :
http://www.foodreference.com/html/fmirepoix.html
http://www.seriouseats.com/2014/05/all-about-mirepoix.html
http://www.thekitchn.com/word-of-mouth-mirepoix-43822
http://www.gettyimages.co.uk/photos/duke-of-levis-mirepoix?excludenudity=true&mediatype=photography&phrase=duke%20of%20levis%20mirepoix&sort=mostpopular
It is said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France.
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| Duc de Levis-Mirepoix |
: http://www.gettyimages.co.uk/photos/duke-of-levis-mirepoix?excludenudity=true&mediatype=photography&phrase=duke%20of%20levis%20mirepoix&sort=mostpopular
KIND OF MIREPOIX :
Mirepoix, France
The mirepoix of French cooking is the trio of aromatics you'll hear about most. Salon even published a little fiction about this traditional blend of onion, carrots, and celery in 2000. In the story, Dr. Mirepoix's neighbor invited him over three times: to flavor a bone stock, to accompany potatoes and a roast chicken, and to make a vegetable stock. That's actually a pretty good summation of mirepoix's role.
Mirepoix vegetables are often finely chopped and sautéed, but they can just as easily be used whole or roughly chopped in slow-simmered stocks or braises. When chopping, it helps to be particular about the uniform tiny dice of mirepoix, ensuring even cooking, whether you are planning on simply sweating them, or deeply browning them for a sweeter, heartier flavor. Check out our guides to cutting carrots, onions, and celery.
Battuto or Soffritto, Italy
Italian Battuto—as the Italian flavor base is called before it is cooked and becomes a soffritto—is kissing cousins to France's mirepoix. It starts with the same foundation of onions, carrots, and celery. Parsley leaves, garlic, and fennel, or sometimes finely diced cured meats like pancetta or prosciutto scraps can find its way into the mix. Of course, every Italian grandmother has their own recipe, and is likely to tell you that all the others are wrong.
Sofrito, Spain
After the sixteenth century, Catalonia in particular embraced that New World fruit, the tomato, and incorporated it—along with bell peppers—with chopped sweet onions and garlic to make sofrito. But the medieval recipe book, Libre de Sent Sovi, proves that in medieval times, the Catalans used what they grew locally to make what is referred to in the 1324 tome as "sofregit." Because very Old World-style dishes ignore the existence of tomato and bell pepper and call for the sweet onions, leeks, carrots, and salt pork of the 1300s, "sofrito" can be a fairly loose term to a Spaniard preparing a meal..
From the Mexican-American border to the tip of Argentina, and on all of the islands in between, Latin America has taken the Spanish sofrito and adapted it to its local offerings. Cuban sofrito tends to look like the Holy Trinity, but with more garlic, while Ecuadorians begin a meal with freshly toasted cumin, tomatoes, onions, garlic, and sweet cubanelle peppers.
Suppengrün, Germany
In case the umlaut doesn't make it clear, this is Germany's answer to mirepoix. Literally meaning "soup greens," suppengrün typically consists of carrots, celery root, and leeks. Sometimes onions, parsnips, and potatoes are thrown in, and often these are sold pre-bundled in the market, ready to take home, chop, and sweat out in the pot for a stew.
Włoszczyzna, Poland
The Polish włoszczyzna—the translation of which is fantastic: "Italian stuff"—is another variety of soup vegetables with a similar lineup to the suppengrün. Even heartier than the others, a włoszczyzna is likely to focus on cabbage as a primary ingredient.
Holy Trinity, United States
Cajun and Creole cookery—that French-derived cuisine, unbounded and filled with Louisiana salt air and cayenne spice. At its core you find the Holy Trinity, a foundation for the best eating in New Orleans.
You don't find as many regional variations within the Holy Trinity; this aromatic grouping doesn't change much. The official trio is onion, celery, and green bell pepper. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form the base of gumbo, étouffée, and other famous Cajun and Creole dishes.
Recaíto, Puerto Rico
Many dishes in Puerto Rico begin with the perfumed flavor of culantro. Also called "blessed thistle," the long, jagged-edged leaf herb has a similar taste to cilantro. For this Caribbean island's sofrito, known as recaíto, culantro leaves are minced down to confetti size and joined by ajices dulces, small but essential chilies in Puerto Rican cuisine. Add onions, cubanelles, garlic, and cilantro, and you have a mild, bright-green paste that packs stews and rice dishes with a fresh herbal punch.
So that's all about Mirepoix.
Thank Youuuu
SOURCES :
http://www.foodreference.com/html/fmirepoix.html
http://www.seriouseats.com/2014/05/all-about-mirepoix.html
http://www.thekitchn.com/word-of-mouth-mirepoix-43822
http://www.gettyimages.co.uk/photos/duke-of-levis-mirepoix?excludenudity=true&mediatype=photography&phrase=duke%20of%20levis%20mirepoix&sort=mostpopular
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