| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2946.1 | mirepoix is a basic of cooking | CALVA::WOLINSKI | uCoder sans Frontieres | Wed Mar 06 1991 15:18 | 19 |
|
Rep .0
A mirepoix can be used with just about anything. It is the classic aromatic
seasoning for stews, stocks, and braising. One of my favorite ways of using one
is a braised pork roast. You brown a pork roast in a oven proof pan or casserole
then add a mirepoix as you described, bouquet garni, 1 cup each of dry white wine
and fresh orange juice. Bring everything to a boil and then either bake in a 325f
oven or cook over low heat for 1 1/2 hours. Remove the meat and drain and thicken
the liquid to serve as a sauce. You can either serve the veggies or discard them.
Using those basic ideas you can create just about anything using a mirepoix.
My recipe for the chicken breasts would be wrapping a breast in aluminum foil
then add some of the mirepoix, a pinch of herbs de provence, a couple of Tbsps
of ddry vermouth or white wine or gin, a few turns of pepper and then tightly
seal and bake at 350f for 20 minutes. Very easy and very good.
-mike
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| 2946.2 | backward ?'s meaning | DELREY::PEDERSON_PA | Hey man, dig this groovy scene! | Wed Mar 06 1991 16:28 | 10 |
| re: .0
what does the "backwards ?" mean in your recipe....1/2 c,
3/4 c, or 1/4 c?
thanks,
It sounds good!
pat :-)
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| 2946.3 | | WAHOO::LEVESQUE | Turning Circles | Wed Mar 06 1991 16:41 | 6 |
| The "backwards ?" is an artifact of your terminal which evidently does not
support the 1/2 sign. It should read "1/2 cup..."
Thanks, Mike. I think I'll try the chicken breast idea.
Mark
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| 2946.4 | more on mirapoix | TYGON::WILDE | why am I not yet a dragon? | Thu Mar 07 1991 23:23 | 14 |
| lay the chicken breasts in a lightly oiled casserole dish (skin on for
moistness - the new rules are that the skin does not add appreciable fat
when roasting). Squeeze a fresh lemon juice wash over the chicken
breasts and season to taste with white pepper. add the mirapoix to the
dish, surrounding the chicken generously. Bake until the chicken is done,
adding lemon juice and white wine in 1:1 ratio (in very small portions)
as needed to keep things nice and moist.
When done, remove chicken from the casserole. Move the leavings in the
casserole into a small pan and add another splash of wine. Reduce by
half. Pour sauce over chicken breasts.
P.S. you can also stuff the mirapoix under the breast skin of cornish game
hens and roast them...nice flavor to the meat and it stays moist.
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