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  2. Mirepoix - Wikipedia

    en.wikipedia.org/wiki/Mirepoix

    Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish.

  3. Holy trinity (cooking) - Wikipedia

    en.wikipedia.org/wiki/Holy_trinity_(cooking)

    The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]

  4. Portal:Food/Selected ingredient/16 - Wikipedia

    en.wikipedia.org/wiki/Portal:Food/Selected...

    Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish.

  5. Ina Garten's Speedy Weeknight Bolognese Tastes Like it Took ...

    www.aol.com/ina-gartens-speedy-weeknight...

    Ina's recipe, however, forgoes this classic mirepoix and instead relies on garlic, oregano and red pepper flakes as shortcuts to flavor. Ina does agree that the main ingredient for bolognese is ...

  6. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.

  7. The 65 Best Winter Soups To Warm You Up All Season Long - AOL

    www.aol.com/lifestyle/80-comforting-soups-stews...

    The deeply rich tomato broth combined with the earthy mirepoix, zucchini, shells, and kale offer so much variety—this is a soup that's never boring. Get the Minestrone Soup recipe . PHOTO: LUCY ...

  8. Matignon (cooking) - Wikipedia

    en.wikipedia.org/wiki/Matignon_(cooking)

    Matignon is a combination of evenly diced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or Madeira. [2]

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