"modom" > ha scritto nel messaggio
...
> On Thu, 9 Feb 2006 08:10:02 +0100, "Pandora" >
> wrote:
>
>>> While they roasted, I chopped a mirepoix and sweated it in olive oil.
>>> About 1 1/2 tablespoons each. When the mirepoix began to get a little
>>> color, I added chicken stock and wine -- about a cup of each. Maybe
>>> more chicken stock than that. Reduced it a lot. A lot. Then I added
>>> about 1 1/2 teaspons of dijon mustard and two dashes of cayenne.
>>
>>What is a mirepoix?
>
> From: http://www.foodreference.com/html/fmirepoix.html
>
> "A mirepoix is a mixture of diced vegetables, carrots, onions and
> celery (sometimes with ham or bacon), usually sauted in butter. It is
> said to have been created in the 18th century by the chef of the Duc
> de Levis-Mirepoix in France. Mirepoix is used to flavor stews, soups,
> stocks, etc. The usual mixture is 50% onions, and 25% each carrots and
> celery."

Oh! I understand, We call it "Soffritto"!
>
>>
>>I think I will make ASAP. I like the combination of taste you made.
>>Thank you
>>Pandora
>
> Remember to trust your instincts about relative measurements and
> proportions. Go with what seems right to you.

Of course. Thank you very much!
Pandora
>
>
> modom