Best 6 Mirepoix Recipes

MIREPOIX

Steps:

• Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
• Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
• Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
• Beef: stock in about 15-20 hours.
• Pork: stock in about 12-15 hours.
• Chicken: stock in about 5-7 hours.
• Vegetable: stock in about 2-4 hours.
• Fish: stock in about 45 minutes.

BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY

Steps:

• Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
• Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
• While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
• Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
• Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

QUICK AND EASY MIREPOIX SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot.
• Saute the chopped onions and celery for 2 minutes.
• Add the garlic, grated carrot and ham.
• Continue sauting until the onion is golden.
• Add the chicken broth, thyme and pepper and simmer for 20 minutes.
• Add the potatoes simmer uncovered until the potatoes are soft.
• Add salt to taste and more pepper if needed.
• Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.

WHITE MIREPOIX

Steps:

• Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
• Makes just over 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
• Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
• Beef: stock in about 15-20 hours.
• Pork: stock in about 12-15 hours.
• Chicken: stock in about 5-7 hours.
• Vegetable: stock in about 2-4 hours.
• Fish: stock in about 45 minutes.

EASY CHICKEN MIREPOIX

Steps:

• Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 min. Turn the chicken over and cook on the bone side for about 5 min. Remove and reserve the chicken. Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 min. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 min. Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 min. (or 6 to 7 min. if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.

ROASTED VEGETABLE MIREPOIX

Steps:

• In a nonstick saute pan, heat 1 tablespoon of the oil, and cook the celery over medium-high heat, stirring, until it browns lightly. Remove the celery with a slotted spoon.
• Add the carrots to the same pan along with a little more oil if necessary. Cook over medium heat until they brown lightly. Remove the carrots with a slotted spoon.
• Add the onions to the same skillet with more oil if necessary. Brown lightly over medium heat for 4 minutes; then, add the celery and carrots. Cook for another 4 minutes. Remove to paper towels with a slotted spoon. Drain well.
• Return the vegetables to the saute pan with one tablespoon of the butter. Toss over medium heat, season with salt and pepper, and keep warm.