1. Mirepoix (French) Finely diced onions, celery, celery, seasoned with parsley, thyme and bayleaf.
Melt butter in a sauté pan and add equal amounts of chopped celery, and carrots. Flavor with chopped parsley, thyme, bayleaf, salt and pepper to your liking. ( I also add crushed garlic, my preference.) Saute over low heat for about 30 minutes. Stir occasionally to prevent sticking. Ingredients should soften but not brown. Mirepoix may be used to enhance cooking liquid when braising roast beef, lamb, stew, soup etc.
2. Auxelles (French) A mixture of finely chopped mushrooms and onions or shallots cooked in butter until it reaches a puree like consistency.
Wring finely chopped mushrooms in a dry towel to remove the moisture from the mushrooms. Saute chopped onions or shallots in butter until soft and clear. Add mushrooms and cook over medium heat until mushroom liquid has evaporated. Add chopped parsley, pepper, salt and 2 tablespoons of lemon juice. Cook for two more minutes. Auxelles may be used for stuffings, vegetable bakes and gratin
3. Persillade (French) Combines parsley and garlic
Using a ceramic or marble mortar and pestle, pound raw peeled garlic cloves to a puree. Add 1 tablespoon of parsley for each clove of garlic. Mix thoroughly with fingers. Persillade may be included in stuffings and marinades but most commonly used for sautés and grilling. Grill it a minute or two before serving.
4. Saffrito (Spanish Primarily composed of tomatoes and onions, may include sausage, ham, onion, or garlic.
Gently sauté chopped onions in olive oil until soft but not brown. Add peeled seeded chopped tomatoes. Salt lightly and cook for 15 to 20 minutes, until mixture is reduced to a thick sauce. Use Saffrito for vegetable sauces and gratins.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น