Mirepoix. Sofrito. The Holy Trinity.

When it comes down to it, it is simply is just a combination of carrots, celery, and onions. But for me it is more of a symbolic place to start off my blog. Because when I hear the word, I remember the countless times that I have been told the phrase “just start off with a mirepoix and…” trailing from there a spout of instructions with specific measurements and techniques to use with the only correct response to be “yes chef” or “got it chef”. For a blog, might as well “just start off with a mirepoix”. Got it chef.
Mirepoix is most commonly found in the ration of 2 parts onion, 1 part carrot, and 1 part celery cooked in your choice of fat and deglazed with your choice of liquid. Variations also include garlic, herbs, spices and fatty meats like bacon and prosciutto to substitute oil or butter. It is found in many traditional stocks, soups and sauces. Mirepoix being of french ancestry dating back to the 18th century. Soffritto of Italian ancestry and often is called the secret of Tuscan cooking. The Holy Trinity first coined in 1981 in reference to Cajun and Creole foods, not dated but a good English translation that goes beyond just to fry or saute.
Next time you are making something and need a place to start. Just start off with a mirepoix.