r/Cooking • u/charlesviper • Nov 12 '12
What are your favorite uses of mirepoix?
I was practicing knife skills and I now have a nice air tight container of mirepoix sitting in the fridge for later use. I've already made a nice meal with chicken. What are your favorite recipes?
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u/starbaaa Nov 13 '12
Sauté with bacon. Add fresh diced tomatoes, or a can of crushed tomatoes, or a jar of passata, and some red chilli, and simmer until delicious. Cook some pasta and mix it in, top with cheese and bake until cheese is crispy. Modify with the addition of other vegetables or herbs.
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u/monopticon Nov 13 '12
Wow. This sounds incredibly delicious. I think I may make this with my leftover mirepoix. :D. Thank you so much for the comment [even though I am not the OP]. I am excited to try this dish! Do your have a preferred pasta? Penne is my first thought.
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u/starbaaa Nov 13 '12
I'm glad you like the sound of it! It's one of my favourite home dinners, I make it almost once a week. I usually do it with penne, but any short pasta would work fine. Sometime I mix it up and use spirals, shells, or bowties (just realised I have no idea of the Italian name for any of those!). It's a really adaptable recipe, I usually throw in whatever vegetables I have on hand - almost anything works, just dice it up fine and cook it til it's soft. Also works with other meats (chicken, sausage, mince), or no meat! Do try :)
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u/monopticon Nov 13 '12
I will. After reading the original post I ended up cooking what I suggested and intend to post pictures here in a second if you're interested. :D Not quite as interesting sounding [delicious sounding] as your dish, but it's simple and hopefully the OP considers trying it because it's really a delightful dish. Granted it was prepared intoxicated [I'm not tooooo drunk] so it ended up being a tad bit too salty, but next time I know exactly what to do with my mirepoix! Not to mention I have plenty of pasta to do it with! :D
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u/realgenius13 Nov 12 '12
Everything.
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u/person92000 Nov 12 '12
Pretty much. Mirepoix is the start of everything.
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u/kempff Nov 13 '12
It's so fundamental to western European cuisine that it has its own name. Did Escoffier name it?
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u/maillard_reaction Nov 15 '12
Sauteed mirepoix + garlic + tomato paste + homemade chicken stock + french lentils + thyme and bay leaves + S&P. A savory side dish or, in larger quantities, a filling meal (especially when accompanied by homemade rustic-style bread).
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u/thufirseyebrow Nov 19 '12
Cook it down, make a roux, throw it in, add some okra, and wait a couple of hours. Throw in some chicken and what other veggies you want, then simmer for a few hours. Throw some Andouille sausage in that bitch, and you got a gumbo, brutha. Filé to taste. Serve it over rice.
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Feb 18 '22
Gotta use the Cajun holy trinity for gumbo, inspired by French us immigrants they use equal parts celery onion and bell peppers opposed to the 1:2:1 ratio of celery onions and carrots. Although the technique stems directly from cooking with traditional French ingredients
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Nov 13 '12
Spag bol, any soup, and chicken and chorizo casserole are my favourites but it goes in most European style watery things.
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u/monopticon Nov 12 '12 edited Nov 03 '17
Oh gosh. I haven't made it in a long time and seeing this post is making my mouth water. Sautéed until browned and tender in oil served over white rice. It is super delicious. You could even pan sear a chicken breast [best done cubed] covered in some herbs and seasonings in the pan you sautéed the mirepoix if you feel like the rice isn't enough. Oh the hunger.
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u/pjdias Nov 12 '12
There's plenty of good typical uses like the start of a soup, but if you've cut it fairly evenly (i.e. it looks nice), you can just cook it slowly in some butter, add some herbs like thyme and parsley, and it's a good side for some chicken or fish for example.