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.


.
Bookmark and Share

6 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! =)

    ReplyDelete
    Replies
    1. Aw, I'm so glad that you found some familiar recipes to try & I do LOVE those peas! I never have been able to understand why everybody doesn't love peas LOL!!

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

    ReplyDelete
    Replies
    1. It is and I do sometimes use mirepoix as well!

      Delete
  3. I'm not from the south but lived 18 years in Texas starting when I was a young adult. I've always loved the trinity and kept it as a staple. Guess I'm southern at heart! Being Italian in heritage the Pope is a regular in my Trinity. And your ratio is exactly how I like it too! I have found my chef mate!

    ReplyDelete
    Replies
    1. Some folks like a lot more celery, but I find that kinda overpowers the recipe so I have found the 1, 1/2, 1/4 ratio seems to work best for me for most recipes, though I do vary it from time to time depending on the dish. The Trinity & Pope is just an excellent flavor combination, no matter the ratio!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails