For years, I just naturally began preparing many meals by chopping and sautéing together a combination of onions,celery and carrots. I never realized, in those teenage years, that I was employing a basic cooking technique, producing what is often referred to in the culinary world as the “All powerful Culinary Trio.” This homey trio of ingredients is absolutely essential for flavorful soups, sauces and gravies.
Recently, I added chopped potatoes to the mixture and that, along with a serving of fresh spinach and several succulent slices of roast lamb (excellent in the Spring) resulted in a most flavorful and satisfying meal. You might want to give it a try.
“All Powerful Culinary Trio” otherwise known as Mirepoix
Mirepoix can be used in a variety of ways—namely in stocks and sauces. To make a stock (chicken, beef, fish, lamb, etc.) one pound of Mirepoix will season roughly one gallon of liquid.
This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!
- Preheat broiler and heat the olive oil in a non-stick skillet*
- Sauté the onion until translucent. Add the bell pepper and zucchini cooking until tender.
- Add spinach and stir until just wilted.
- Whisk together the eggs and egg whites, adding the salt and pepper and pour into the pan with the vegetables.
- Reduce heat and stir until vegetables and eggs are combined. Keep over heat until the egg has set on the bottom, about 5 minutes.
- Sprinkle with cheese and remove the pan from the heat and finish under the broiler. Cook under the broiler until the cheese melts and begins to bubble.
- Garnish with fresh chive and serve immediately.
Get creative! Not only can this dish feature at breakfast, lunch and brunch, you can add or substitute other vegetables such as mushrooms and tomatoes and fresh herbs.
*We used a mini 6" cast iron pan in our preparation. If serving more people, a 10" skillet works well.
As cooks in Bethany Guest House, we love to spend time whenever possible, coming up with new creative recipes. We’re also finding that more and more of our guests are trying to eat healthier or have dietary restrictions. This adds to the challenge but also to the fun. Sometimes we work with inspiring gourmet type recipes– and often we find that some of the time honored meals of past years can also be very satisfying and delicious.
Today, I was preparing a light lunch for one of our guests who is a vegetarian. After a little hunting around for something new and different– I thought — ”Wait! What about a Mushroom and Spinach Quiche?” It was a big hit!
Vegetarian Spinach and Mushroom Quiche
- Cut the Crisco into the flour mixture until it is small and crumbly.
- Sprinkle the water in, lightly tossing / mixing it into the flour mixture. Toss in enough water, just until the mixture starts to hold together—no more water than what is necessary.
- Take 1/3 of the mixture, form into a ball, and gently roll out, lining a 6” pyrex pie plate (or the entire mixture for a 9” pie plate)
- Lightly sauté onion until soft, then brown the sliced mushrooms. Set aside.
- Whisk the eggs with cream, salt and seasonings. Add the grated cheese, mushrooms and spinach. Gently mix, pour into pie shell and lay tomato slice on top.
- Bake at 350 for about 40 minutes; when checking for doneness, it should be firm when jiggled a little and a dinner knife should come clean when tested.