Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

A Mirepoix by Any Other Name............

I've been making a lot of soups lately, and then my annual Beouf Bourgignon last night. So many things that I cook start off with a mirepoix- onion, carrot, celery. This got me wondering- what is the morepoix equivalent in other cuisines? IIRC, the Puerto Ricans use a Recaido(?) as a base for many/most of their dishes. I know China is a gigantic country with myriad different cuisines, but is Ginger and Garlic - the Chinese mirepoix? Ditto the diversity of India, but is Ginger and onions, cumin and corander-- the Indian mirepoix? Perhaps it makes no sense to generalize, but plse do chirp in with your own thoughts!.....

asked by LE BEC FIN 11 months ago
11 answers 565 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 11 months ago

Here you go, knock yourself out (BTW Latin & Italian are soffrito):

http://www.seriouseats...

http://www.foodnetwork...

http://www.thekitchn.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Note: Soffritto, not to be confused with Sofrito

695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added 11 months ago

Well, there's the Cajun Holy Trinity, onion celery and green pepper. A sofrito is somewhat along the same lines.

183419d6 51a1 4952 966c 797e2ec36c27  75660843 541761783 rotate
added 11 months ago

That's an interesting thought. In Albanian cuisine, which is where I am from, the most typical dishes start by frying onions, garlic and tomatoes ( or tomato paste) in extra virgin olive oil, and maybe a bay leaf . Then you add the meat, and then the veggies, some water and let it cook for an hour or so.

F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 11 months ago

In Bolivia we call it ahogado. It starts with onion, garlic, and tomato and often includes cumin and either red or yellow chilies (aji). It is the base for a lot of things, or can be a sauce over meats.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 11 months ago

I need to check out some Bolivia recipes. The flavor profile sounds delicious!

F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 11 months ago

sexyLAMBCHOPx, I mostly learned from cooking with my in-laws but the best books in English that I know of are: The South American Table by Maria Baez Kijac, and La Gran Cocina Latina by Maricel Presilla. I don't know of any that are specific to Bolivia except those written there.

Cf2e1d30 3e40 42bc 999a 9832adeef4b8  dsc 0750
added 11 months ago

Our traditional Indian base (as passed down by my mother) combines mustard seeds, cumin seeds, ginger, garlic, red onion and tomato. It's the base of every curry I make, and keeps in the freezer so well!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 11 months ago

It doesn't have a name, but many Jewish dishes started (before the age of margarine & Crisco) with a base of schmaltz & onions. This mixture doesn't have a name. But it is back in use, both by those worried about hydrogenated fats and by fans of artisanal and traditional foods.
Nice article on Michael Ruhlman role in this revival:
http://www.tabletmag.com...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 11 months ago

great read. thx for the link.