duc de levis-Mirepoix
Whilst on a recent dash to Trader Joe's in pursuit of a box of ready made "Swiss Fondue" introduced to me by a friend who gave me an "electric" foundue pot last year.
(as a gift for illustrating her holiday card.)
How easy, Fondue in minutes. Genius. Perfect apres ski or lunch!
I glanced to the right and spotted a container of ready made "mirepoix" and said, -"Now why did I not think of that?" How utterly divine to have a go to container of mirepoix at the ready.
Of course, hearing my practical motherly conscience tell me, "now how silly, you can chop that in minutes." All one needs is, an onion or 2, carrots, celery and a sharp knife and voila. This is the base for a myriad of sauces and soups. Add some wine and heaven awaits any dish. A fond blanc mirepoix, merely substitute parsnips in lieu of carrots and a white sauce in a winter dish is not only aesthetically pleasing, it is tasty.
So, I ask, would you buy chopped mirepoix to shave off a few minutes of your day and what would you do with those extra minutes?
Why, post this tip with fellow bloggers is my answer!
More time for blogging and meeting fellow bloggers in person to share haute couture and haute cuisine tips. A perfect hostess gift!
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I happen to like preparing the mirepoix. As you wrote, it's the basic flavorings for many dishes, and I like the idea I am starting from scratch. That does not exempt me from taking other shortcuts when needed. ;)
ReplyDeleteI love the ritual of cutting, dicing and chopping...except for one of my favorites salads. So I don't mind. But shortcuts? We can all use those from time to time, so why not? Especially if you have to feed a hungry bunch apres ski.
ReplyDeleteI saw the Mirepoix there as well, I think we are on the same food wavelength. While Ia m willing to chop, I am so grateful for their ready brown rice at this time in my life. Further taking your advice, I am off to the Rivera (bakery, that is)...
ReplyDeleteA great shortcut! I tend to have trouble chopping the right size for fear of hurting myself which has happened.
ReplyDeleteYou're correct, time to pass this tip to fellow bloggers!
9 times out of 10 I'll chop my own but if I'm in the store and it's close to supper time I will grab a carton of stock, a tub of mirepoix and ready sliced mushrooms for homemade soup in 5 minutes.
ReplyDeleteOh luv fondue, this was a favorite of my husband's Canadian family. However, we would do the fondue on "special" occaisions or holidays!
ReplyDeleteHis grandmothers sauces made it so good! She is gone now, there are so many things that she would make that I miss!
Thanks for a memory,
Leslie
Looks like I'm one of the few lazy ones here :) I would totally buy pre-chopped mirepoix. I love to cook but if there's a short cut, I'll take it!
ReplyDeleteI love those "why didn't I think of that moments" both happy and frustrating. It's always nice to grab a few extra moments to yourself.
ReplyDeleteHmm, I would only hesitate because I'm always scared with these 'pre-fixed' type packages that they don't use the freshest produce that I would select myself! I have visions of the awful things in the product section that are going bad or so beat up they take them in the back, chop them up and then package them for sale!
ReplyDeleteI am all about the shortcut! Love the fondue idea as well. I will be looking for both on my next trip to Trader Joes. Thanks!
ReplyDeleteHmmm. . . clearly I am not a cook or I would understand or have heard that word sometime in my life :) This is why I love blogs, always learning something new!!
ReplyDeleteI've certainly been known to buy the fresh chopped mirepoix at TJ's! There is nothing wrong with saving a little time in the kitchen - they are still fresh veggies that are healthy for your family and fun to cook!
ReplyDeleteVery smart!! Would work for so many dishes, colorful too!
ReplyDeletei really love the rhythm of chopping/dicing, especially since i got a new wusthof for christmas, so i don't think i would go for the prepared mix.
ReplyDeleteOur version in New Orleans is called the Holy Trinity - bell pepper, onion, and celery. It's sold pre chopped in small and large tubs. We use alot of it here, and yes we could chop and dice, but the prepared Creole mirepoix makes life so easy.
ReplyDeletexo xo
What a great idea for Paul's - do you think???
ReplyDeleteWas driving along today and couldn't stop thinking of this post. It just made me happy. Mirepoix! Mirepoix!
ReplyDeleteQuite lovely. Just wanted to say thanks.
Oh I totally buy containers of pre-peeled garlic if I'm making a big dish (like a red sauce). Sure I could peel a couple of heads of garlic...but if someone else can do that part of it for me, I'm all in. :-)
ReplyDelete