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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Cooler temperatures expected after record-breaking start to week ... Butte Falls schools on lockdown for almost an hour ... Exit 24's northbound on-ramp will be open Thursday ... Cooler temperatures expected after record-breaking start to week ... Butte Falls schools on lockdown for almost an hour ... Exit 24's northbound on-ramp will be open Thursday ... A FRESH APPROACH Sensational seasoners for all seasons Comment By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Jun. 10, 2015 at 12:01 AM By Jan Roberts-Dominguez for the Mail Tribune Posted Jun. 10, 2015 at 12:01 AM » Social News We Americans think we've cornered the market on convenience cooking. And yet, in the gilded court of Louis the XV, one of the world's original seasoning blends — Mirepoix — was enhancing sauces and meats long before the words "hamburger" and "helper" were married. Named for one of Louis' diplomats, the duc de Mirepoix ("meer-pwa"), the recipe has survived the French Revolution, two world wars and nouvelle cuisine. It's a classic, all right — cooking schools from Paris to Portland train their students in the preparation of this savory vegetable garnish. Its elegance lies in its simplicity and subtlety. Unlike commercially packaged instant seasonings that move in and take over, the basic Mirepoix comes on gently because it is fundamentally delicious. In its most traditional form, Mirepoix is nothing more than a combination of carrots, celery and onions. The vegetables are chopped or minced and simmered gently in butter until tender, before being added as a natural flavoring agent to soups, sauces and roasts. Additional seasonings such as bay leaf, thyme, finely minced ham or bacon can be added at the cook's whim. This enhances the recipe's versatility, which is another reason for Mirepoix's popularity. Even the vegetables themselves can be altered. This time of year, for example, young spring leeks are a delicious touch. The only vegetables strictly taboo (in a classic French cooking sort of way) are those from the cabbage family. As any 10-year-old knows, there's nothing subtle about Brussels sprouts. Of course, starting with a basic Mirepoix, if you subtract the carrots and add sweet bell peppers and garlic, you’ve got Cajun cuisine’s basic seasoner, the Holy Trinity. In Spanish households, cooks reach for a Mirepoix-styled condiment known as sofrito; similar to the French preparation, but using olive oil in place of butter, along with plum tomatoes and smoked paprika. Throughout Latin America, sofrito takes a spicier route, often including cumin, cilantro and hot peppers. Which leads us to one of the zestiest seasoners of all, the Caribbean classic known simply as green sauce. Built around a hearty vegetable combination of green onions, celery, hot peppers, garlic and yellow onions, this robust sauce also includes a variety of fresh herbs, including basil, cilantro, rosemary and tarragon. The result is that certain something people crave when they think of Caribbean food. In fact, some would say green sauce defines Caribbean cuisine because it imparts such a distinctive flavor to their stews, curry, baked poultry and other meats. If you make large-enough batches of these various condiments and store them in the freezer, then you've got a quick boost of flavor at your fingertips. Add some to the skillet before pouring on the eggs for the morning omelet. Toss it with the season's first tender spears of asparagus or new potatoes. Sprinkle it over fresh fish before broiling or poaching — it will only enhance the delicate flavors inherent to the fish, rather than competing with them. The basic seasoners below, from Mirepoix to sofrito and green sauce have been designed to take you in either direction: a subtle backdrop of flavoring, or an instant zip to your spicier cuisines. Basic Mirepoix Yields 6 cups This is the traditional seasoning to have on hand to enhance soups, sauces, simple fish, poultry, and vegetable sautes, or to add deep flavor and color to a pasta sauce. 1/3 cup butter (or olive oil) 4 cups minced or finely chopped yellow onion 2 cups minced or finely chopped carrots 2 cups minced or finely chopped celery 1/2 teaspoon white pepper 1/4 teaspoon salt 1/4 cup dry sherry (optional) In large pot or Dutch oven, melt butter or oil over medium heat. Add onions, carrots, celery, white pepper and salt. Saute over medium-low heat until the mixture cooks down and caramelizes into a rich and flavorful mixture, about 30 minutes. Add sherry, if using, and continue cooking until the sherry has reduced and the mixture is thick; remove from heat. Store the mixture in a covered container in the refrigerator when not in use. When refrigerated, Mirepoix will keep at least 5 days. For longer storage, package the Mirepoix into smaller batches, seal tightly and freeze for up to 6 months. Use as a natural flavoring agent to streamed or sauteed vegetables, soups, sauces and roasts. High-Octane Mirepoix Yields About 7 cups The addition of jalapeno chiles and sweet bell peppers brings Mirepoix into the present day kitchen, where spicier cuisines are so popular. Use it when you're after a zippier pasta sauce (such as the Spicy Pasta recipe below) or chicken breast saute. 1/3 cup butter or olive oil 4 cups minced or finely chopped yellow onion 2 cups minced or finely chopped carrots 2 cups minced or finely chopped leeks (white and pale green portion only) 2 cups minced or finely chopped celery 1 cup finely minced red sweet bell pepper 1/3 cup finely minced jalapeno chiles (about 6 medium sized) 1/4 cup finely chopped garlic 1/2 teaspoon white pepper 1/4 teaspoon salt 1/4 cup dry sherry (optional) In large pot or Dutch oven, melt butter or oil over medium heat. Add onions, carrots, leeks, celery, bell pepper, chiles, garlic, white pepper and salt, and saute over medium-low heat until the mixture cooks down and caramelizes into a rich and flavorful mixture, about 30 minutes. Add sherry, if using, and continue cooking until the sherry has reduced and the mixture is thick; remove from heat. Store the mixture in a covered container in the refrigerator when not in use. When refrigerated, Mirepoix will keep at least 5 days. For longer storage, package the Mirepoix into smaller batches, seal tightly and freeze for up to 6 months. Use as a natural flavoring agent to steamed or sauteed vegetables, soups, sauces and roasts. Caribbean Green Seasoning Makes 4 cups This robust seasoner is one of the quintessential condiments of Caribbean cooking. Use it as a base to saute vegetables, or add as the herb mixture in curries and stews, or to season seafood. It’s most popularly used to marinate chicken and meats before baking or grilling. It freezes very well, so making large batches to have on hand makes good sense. 4 cups firmly packed basil 2 cups chopped green onions 2 cups chopped celery 2 cups firmly packed cilantro, chopped (leaves and young stems) 2 cups chopped yellow onion 1 cup chopped garlic 1 cup fresh thyme leaves ½ cup fresh marjoram 2 tablespoons fresh tarragon 2 tablespoons fresh rosemary 3 to 4 whole scotch bonnet peppers 2 tablespoons salt Vegetable oil Place the basil, green onions, onions, celery, cilantro, yellow onion, garlic, thyme, marjoram, tarragon, rosemary, peppers and salt in the bowl of a food processor. If your processor doesn’t have a large enough bowl to accommodate the ingredients, divide them into two equal batches. Pulse the mixture until all of the ingredients are combined and very fine. Drizzle in just enough oil to moisten the mixture. Spoon the mixture into jars with air-tight lids, or into resealable freezer bags and store in the refrigerator (for about 1 week) or freezer (up to 6 months). If storing in freezer bags in the freezer, flatten the contents prior to freezing. It’s easy to break off a frozen chunk from the thin patty. Sofrito (Catalan Tomato and Onion Sauce) Makes about 2-1/2 cups 10 ripe plum tomatoes, cored and cut in half lengthwise 3/4 cup extra-virgin olive oil 4 medium-sized yellow onions, peeled and finely chopped 1 teaspoon sugar 1 teaspoon salt, plus more to taste 1 teaspoon smoked paprika 2 to 3 bay leaves Prepare the tomatoes: Place a large-holed grater over a mixing bowl. Rub the cut sides of the tomato halves on the grater, pressing the flesh down through the holes, then discarding the skin; set aside. Heat the oil in a heavy-bottomed saucepan over medium to medium-low heat. Add the onions and cook, stirring occasionally, for 40 to 45 minutes. Keep adjusting the temperature so the onions cook slowly and gently until lightly caramelized. They will be very soft and lightly golden. Add the tomato flesh and any juices, along with the sugar, salt, paprika and bay leaves. Increase the heat to medium and continue cooking, stirring occasionally, for about 20 minutes, to thicken the sauce. Adjust seasonings, adding additional salt as needed. Remove the bay leaves prior to serving or storing. Spicy Pasta Makes 4 to 6 servings 1 large sweet onion 1/2 cup of Mirepoix, high-octane Mirepoix, or sofrito 3 tablespoons olive oil 1-1/2 teaspoons ground cumin; more to taste 1-1/2 teaspoons chili powder; more to taste 3/4 teaspoon salt 1-1/2 cups fresh or canned diced tomatoes 3/4 cup fresh or frozen corn kernels 1-1/2 cups chicken broth 12 ounces red chile fettuccini or other pasta, cooked as package directs 6 ounces goat cheese or feta cheese, crumbled Fresh cilantro sprigs for garnish (optional) Peel the onions and slice into ¼-inch thick rings. Saute the onion rings and Mirepoix in the olive oil over medium heat in a large, deep skillet for about 3 minutes. Add cumin, chili powder, and salt and cook, stirring occasionally, until the onions are soft and golden, about 20 minutes. Stir in the tomatoes and corn and cook 2 minutes longer. Pour in the chicken broth, increase the temperature to high, and cook until the sauce thickens slightly, 5 to 7 minutes. Combine the sauce with the cooked pasta, tossing to coat the pasta. Add the cheese and toss again to soften the cheese. Serve, garnished with the cilantro, if desired. Chicken Breasts with Mirepoix Yields 4 servings 6 slices bacon, diced 4 chicken breasts halves, skinned and boned 1 cup Basic or High-Octane Mirepoix 1 cup chicken broth 1/2 cup dry white wine 2 tablespoons fresh lemon juice 2 tablespoons all-purpose flour 2 tablespoons water 1/2 teaspoon salt, or to taste In large skillet, saute the bacon over medium heat until browned. With a slotted spoon, remove the bacon from the pan and reserve for later. Drain all but 2 tablespoons of the bacon fat from the pan. Add chicken breasts, brown on both sides over medium heat. Stir in the Mirepoix and saute lightly, scraping the pan to loosen the pan drippings. Add the broth, wine, lemon juice and reserved bacon and simmer over medium heat about 20 minutes, or until chicken is cooked and sauce has reduced slightly. Remove the chicken breasts from the pan. In a small bowl, blend the flour and water to a paste. Stir the flour mixture into the sauce and stir until it has thickened slightly. Return the chicken to the pan and heat through. This dish is particularly good with rice and a large, tossed, green salad. When local tomatoes are available, they make a wonderful accompaniment. Alternative: Instead of the Mirepoix, use 1/2 cup of sofrito. Jan Roberts-Dominguez is a Corvallis food writer, artist, and author of "Oregon Hazelnut Country, the Food, the Drink, the Spirit," and four other cookbooks. Readers can contact her by email at [email protected], or obtain additional recipes and food tips on her blog at www.janrd.com . By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Jun. 10, 2015 at 12:01 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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