Mirepoix

Mirepoix. Something that sounds so complex but it's really such a simple amalgamation of three main ingredients. By definition it is a mixture of sautéed root vegetables used as a base for braising meat or for various sauces. The concept has many different names among many different cultures and cooking techniques. But it has one simple purpose, to infuse flavor into and bring out the complexities of food. Some sauté the mixture and include it in the dish they are cooking. While others tie the mixture up into a ball of cheese cloth, place the the ball into whatever they're cooking and take the ball out before the dish is served. Which ever you style you'll love what mirepoix does to the flavor of your dish.

A mirepoix is about the only mixture you can chop for cooking that you don't have to worry about your "cuts". So, if you chop any one of the above ingredients uneven or larger than the others, it won't matter. What you are trying to accomplish here is create flavor and aroma to your meal.

 

Mirepoix - Recipe

• Onion Chopped - 2 Parts
• Carrot  Chopped - 1 Part
• Celery Chopped - 1 Part
• 2 Table Spoons of Unsalted Butter (Clarified Butter is best)

1. Melt your butter in a shallow skillet on medium. 
2. Place the rest of the ingredients into the skillet.
3.  Sauté the ingredients until the onions turn translucent

Now you mirepoix is ready for braising chicken, beef, pork or the sauce of your choice.

 

 

 

Bonum Victus
Jeffrey Jay 

 

 

 

 

 

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Soigné

Soigné is a French word that I just found out about just now. I was watching an episode of 'Chopped'. A competitor have a graffiti tattoo of the word (Soigné - \swän-ˈyā\) on his left forearm. He explained it as a French word for presenting something sexy. Looking up the word I found something more complex.

The French meaning is 'To Take Care' or 'Look After'. And then it clicked. This is what I strive for when I am cooking these meals. I am looking after every detail. And taking care of that what matters…the food.
When I would cook with my children I would not allow then to cook angry. My thought is that with every emotion you feel you in turn put that emotion into your food for you and others to eat. Angry cooking produces angry food. No one wants to eat angry food. Do they? Heckie No!
If you cook you food in an apathetic way your loved ones will be eating apathetic food. You get the picture.

So as you cook your meals strive to be Soigné … I know I will.

  

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The Perfect Boiled Egg

Knowing how to boil an egg is an essential skill to have in your cooking knowledge base. Here is a recipe for the perfect boiled egg. Please see the recipe for Eggs Mimosa when you are finished make these hard-boiled eggs. The end result are really tasty prepare eggs.

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Cream Cheese French Toast w/Mixed Berry Sauce

It's the weekend and the thought of cooking bacon again makes you think about spraying Febreze® all afternoon to get the smell out of your house is way too much for a lazy Saturday.

If you're like me you'll want an alternative to the same ol' Breakfast Fare. The following dish is also an alternative to taking a fork to that leftover Marionberry pie from the night before. The pie will be delicious but when you prepare this recipe you can take pride in cooking a dish that is so sinful you won't believe you're eating breakfast.

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Choosing a Knife

Have you ever watched a chef cut up an onion so quick and thought, 'I'm never gonna do that. I'll chop my knuckle off.'

Then there is that chef chopping at the speed of light with their tucked under holding the uncut vegetable. How the heck do they do that? I tried it one and decided that move wasn't for me.

The reason why I didn't do it just like the chef on tv was because their knife was heavy and sharp. I am not an expert on sharp knives (although I cut three fingers and received multiple stitched while sharpening one some years back). What I do know is that having a sharp knife is an essential tool in the kitchen.

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