You've probably seen these 1950's vintage-inspired kitchen linens in some of my posts. I love them, and all of Moda products really.
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| 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
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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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"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! =)
ReplyDeleteAw, 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!!
DeleteI agreeeeeeee! LOL
DeleteLOL!
DeleteIt's definitely of french influence. It's similar to Mirepoix, which is the french trinity of celery, onion, and carrot.
ReplyDeleteIt is and I do sometimes use mirepoix as well!
DeleteI'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!
ReplyDeleteSome 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!
DeleteHow much garlic do you add? Is canned minced fine, or what do you prefer?
ReplyDeleteHi Laura! It really depends on the recipe and also your own personal preference and how much you like garlic. I generally use somewhere between 1 and 3 in most dishes. I prefer buying fresh whole garlic heads and doing the chopping, but the pre-minced kind can be used.
DeleteI've always used the trinity not knowing this was the name. My mom from Alabama always made her dressing this way. Now it all makes sense 😊
ReplyDeleteWe use it in a lot of recipes down here!
DeleteMy mom from the south always used this combination in her dressing. I copied her, now it all makes sense 😊
ReplyDeleteIn the recipe, you say add salt, cayenne, and garlic but you don't say how much. Nor is the amount of chopped parsley or onion at the end of the recipe mentioned. I plan on making it and want to make sure I do it right.
ReplyDeleteHi! I'm a little confused because this is just a definition of what "trinity" is in the south, not a recipe, however, whichever recipe it is that you are referring to here, you probably just didn't scroll down far enough for the actual recipe.
DeleteBecause this is a blog and not just a recipe site, I sometimes offer a little summary and step-by-step picture tutorial before the recipe that is helpful, especially with beginning cooks. If you'll just keep going down the page, you'll see the actual recipe that includes measurements, full instructions and also there's a link that says "PRINT THIS" in case you'd like to have a copy to print. Hope that helps!