• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies living kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • raven ranson
  • paul wheaton
  • Burra Maluca
stewards:
  • Jocelyn Campbell
  • Miles Flansburg
  • Devaka Cooray
garden masters:
  • Dave Burton
  • Anne Miller
  • Daron Williams
  • Greg Martin
gardeners:
  • Joseph Lofthouse
  • James Freyr
  • Bryant RedHawk

Mirepoix and The Holy Trinity  RSS feed

 
garden master
Posts: 2185
Location: USDA Zone 8a
460
bee dog food preservation greening the desert hunting cooking purity trees
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
What is the Difference Between a Mirepoix and The Holy Trinity?  Really it is just the carrots in the Mirepoix.



https://en.wikipedia.org/wiki/Mirepoix



 traditional mirepoix is two parts onions, one part carrots, and one part celery



https://en.wikipedia.org/wiki/Holy_trinity

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, bell peppers and celery, the base for much of the cooking in the regional cuisines of Louisiana. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Variants use garlic, parsley, or shallots in addition to the three trinity ingredients.

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 equal measures of the three ingredients or two parts onions, one part celery, and one part green bell pepper





 
pollinator
Posts: 1280
Location: Big Island, Hawaii (2300' elevation, 60" avg. annual rainfall, temp range 55-80 degrees F)
268
books forest garden rabbit solar tiny house woodworking
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Well, looks like I learn something new every day. Most of my stir fries start out with these mixtures, but I add some fresh garlic. I think it makes the onions taste better.
 
steward
Posts: 5256
Location: Missoula, MT
872
books food preservation forest garden hugelkultur purity
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I hadn't heard of the "Holy Trinity" before, though it makes sense, now that you posted about it, Anne. Thanks for this thread!

I'm with you Su, garlic is a must with the mirepoix, too, though I usually add it very late so it doesn't turn out burnt.

Gosh, I was reading somewhere - oh, it was Stacy in the scratch cooking burn out thread that she cans mirepoix to reduce prep time for meals. Does anyone else do this?

 
Posts: 240
Location: Vermont, annual average precipitation is 39.87 Inches
17
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I don't care for cooked peppers so I've always just replaced them with carrots in recipes that seemed to be using them as a mirepoix. I am happy to confirm my assumption that peppers must replace carrots in Creole cooking.  I wonder if carrots just don't grow well in Louisiana or something?
 
Anne Miller
garden master
Posts: 2185
Location: USDA Zone 8a
460
bee dog food preservation greening the desert hunting cooking purity trees
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Jocelyn Campbell wrote:I hadn't heard of the "Holy Trinity" before, though it makes sense, now that you posted about it, Anne. Thanks for this thread!

I'm with you Su, garlic is a must with the mirepoix, too, though I usually add it very late so it doesn't turn out burnt.

Gosh, I was reading somewhere - oh, it was Stacy in the scratch cooking burn out thread that she cans mirepoix to reduce prep time for meals. Does anyone else do this?



The Holy Trinity

 Origin of the name. The name is an allusion to the Christian doctrine of the Trinity: Louisiana (especially the region of Acadiana) is a strongly Roman Catholic region. The term is first attested in 1981 and was probably popularized by Paul Prudhomme.



https://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

I hadn't heard of canning Mirepoix though this makes sense.  You probably wouldn't need to cook it, just add diced veggies, some oil like olive oil or coconut oil and water to cover.  Everything will cook during the canning process.
 
pollinator
Posts: 456
Location: SF Bay Area
69
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
When canning mirepoix, I cook it all together first. So the onions, carrots and celery are diced, covered with water, brought to a boil and cooked for 5 minutes, before packing in 1/2 pint or pint jars with 1/2 tsp salt, then pressure canned for 40 minutes. I was told that when canning different ingredients, to use the most cautious technique, in this case, onions need to be cooked first and have the longest processing time. The mirepoix is totally cooked and soft, so it is best used in circumstances for which that is desired. I like to use it in quick soups, like broccoli cheddar, and braises, and just as a backup, if supplies are running low. I haven't tried canning trinity. I suspect that I won't like what it does to the peppers. Generally, I keep pepper strips in the freezer.
 
gardener
Posts: 827
Location: Ohio, USA
121
dog fish food preservation forest garden fungi solar trees urban woodworking
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Jocelyn my mother-in-law freezes mirepoix in canning jars whenever she ends up with the right ingredients in the fridge. She'll gather everyone's turkey bones from thanksgiving and boil up a nice premade broth over night and then store it for when people are ready to consider turkey again.
 
Posts: 2295
Location: Massachusetts, Zone:6/7, AHS:4, Rainfall:48in even Soil:SandyLoam pH6 Flat
107
forest garden solar
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I like:
Onion Family (Garlic/Onion/Chives/etc)
Thyme Family (Oregano/Sage/Rosemary/etc)
Celery Family (Cilantro/Celery/Carrot/Lovage/etc)
Pepper Family (Tomatoes/Hot Pepper/'Sweet' Pepper)

I use it so much, sometimes I am even tempted to add it to eggs, to say nothing of meats/vegetables/soups.

 
pollinator
Posts: 282
Location: Virginia
73
books chicken cooking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I have added it to eggs and it tastes great.

We do a "clean out the fridge" added to eggs that I refer to as salvage scramble.  Always interesting to see how it turns out!
 
Forget Steve. Look at this tiny ad:
It's like binging on 7 seasons of your favorite netflix permaculture show
http://permaculture-design-course.com/
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!