Vegetable Mirepoix
Named for the Duke of Mirepoix, vegetable mirepoix (mirepoix au maigre, in French), is, to quote the New Larousse Gastronomique, 1977 edition, often called brunoise. It is used mainly in the preparation of shellfish a la bordelaise. It is also ... [... more]
VegWeb |
Adams Extracts Mirepoix, 1.51-Ounce Glass Jar (Pack of 6)
 Features: gourmet quality manufactured with the perfect balance of aromatic vegetables to braise meats and add flavor to stews and sauces packaged in a French square glass bottle to insure freshness with a safety seal for your protection Certified kosher [... more]
$35.94
Amazon.com |
How to Braise Meat and Vegetables
Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat. Then they are simmered in liquid in a pan with the lid tightly in place. To prevent burning, the meat could be placed on a bed of mirepoix (diced ... [... more]
Food Network |
Poached pears in vanilla and champagne:
Preheat oven to 350 degrees F. For Port wine reduction: Combine the port with the mirepoix and reduce by 2/3 to a syrup consistency, about 6 to 8 minutes. For stuffed pears: Combine the blue cheese and walnuts together. Stuff each pear with 1/4 ... [... more]
Food Network |
Colossal Crab Asparagus Bisque
Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a ... [... more]
Food Network |
Rabbit and Dumplings
In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice. Sear ... [... more]
Food Network |
Braised Chicken Breasts in Tasty Mirepoix Ragout
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside. Add ... [... more]
All Recipes |
How to Make a Classic White Mirepoix
A Mirepoix is a basic culinary mixture of aromatic vegetables to flavor everything from sauces to stews. When coloring is an issue, a White Mirepoix is needed. White Mirepoix is great for flavoring fish stocks. A basic recipe is using equal ... [... more]
eHow |
Biography - Mirepoix, Camille (1926-): An article from: ...
Author: Gale Reference Team Binding: Digital Format: HTML Number Of Pages: 3 Publication Date: 2002-01-01 Release Date: 2007-12-16 [... more]
$9.95
Amazon.com |
Mirepoix base delivers fresh vegetable flavor.: An ...
Author: Dean D. Duxbury Binding: Digital Format: HTML Number Of Pages: 2 Publication Date: 1992-05-01 Release Date: 2005-07-28 [... more]
$5.95
Amazon.com |
Jeremiah Tower Cooks : 250 Recipes from an American Master
Amazon.com Review: As founding chef at California's famed Chez Panisse, chef at San Francisco's Stars, and author of the award-winning New American Classics, Jeremiah Tower is a forefather of New American cooking. His culinary signature is pristinely [... more]
$35.00
Amazon.com |
Chef's Compendium of Professional Recipes, Third Edition
There are much better books...: As a professional chef and culinary educator, it would be hard for me to recommend this book. The ratios are not correct for a basic mirepoix for stock. They list 1/2# each of carrots and celery and only a 1/4# of onions... [... more]
$50.95
Amazon.com |
