Saturday, November 29, 2008

The Holy Trinity of Cooking

The Holy Trinity of Deep South Cooking - onion, sweet bell pepper, celery and sometimes wit da Pope (garlic) - is the building block of many Deep South recipes.

How to Make The Trinity of Cooking

One thing you will see repeated over and over in Deep South cooking is the use of the The Trinity - onion, celery and bell pepper - generally used in equal amounts, but not always. My Trinity is very often 1 cup (sometimes more) of chopped onion, 1/2 cup of chopped sweet green bell pepper or sometimes red or a combination of the two and 1/4 cup of chopped celery, because that's the ratio I tend to like the most. When garlic is included, it is referred to as the Pope, or in New Orleans vernacular, wit da Pope.

Far as I know, it originated in Cajun and Creole cooking in Louisiana, but is the base of many, many dishes all over The Deep South. Hardly a southern kitchen is without these three primary ingredients pretty much all the time. Onion, bell pepper, celery and garlic - they are simply considered a kitchen staple to us.


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2 comments:

  1. "The Trinity" I love it! I'm from Louisiana and yes it is difficult to cook without onions, bell pepper, or celery. I came across your website when I googled Small peas with a roux. I'm in love with your reciepes. I've printed at least 10 so far. Great website. Keep it going. Merry Christmas. I'm going cook my Roux! =)

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  2. It's definitely of french influence. It's similar to Mirepoix, which is the french trinity of celery, onion, and carrot.

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