Davette Brown

Cooking, Eating, H.E.A.L.T.H.y C.H.O.I.C.E.s, & Writing

Time Saver Tuesday Tip – Recipe Base 1, 2, 3

In spite of our best intentions, we have those days when we walk into the kitchen and we don’t  know what we are going to do.  Recipe base or starter to the Rescue!

The idea of a recipe base is not new.  Depending on your heritage, you may be more familiar with terms like: Sofrito, Mirepoix, Battuto, Holy Trinity (not the high school :-) ), Refogado, Matignon, Recaito, Guiso, Suppengruen, Epis, or Wloszczyna.  These are what chefs call ‘aromatics’, things like onions, garlic, carrots, celery, peppers, with herbs like parsley, cilantro, or thyme, that are chopped or minced and used to start a dish.  Most are sauteed in oil or rendered meat fat and browned for flavor, before adding the rest of the recipe.  Some. like Suppengruen, are just added to a soup pot.

 

How does this save you time?  After you decide which flavors you like and will go with most of the foods you cook, you can chop up a batch by hand or in the processor, freeze part in an ice cube tray or in 1/2 cup portions in zip-seal bags, and your starter is ready when you need it (double or triple your recipe as needed).   While you’re deciding what to prepare, start sauteing a portion in some oil or butter.  This can flavor a pot of rice, beans, or vegetables. You can add chicken strips or fajita-style beef strips, cook till done, and serve over rice or noodles.  Add some broth and veggies and you have Almost Instant Soup.

 

Possible ingredients you can use (culled from recipes of the above starters):

Onion, Garlic, Carrots, Celery (stalk, tops, and/or root), tomato, sweet peppers, leeks, parsnips, green onion, turnip, rutabaga, parsley, thyme, cilantro, cabbage leaf,  and bay leaf.  Some add a little salt and pepper here, and Matignon adds a dash of white wine or Madiera.

A lot of the recipes call for three things (hence the name trinity), so start with three things you like and go together.  I personally feel you can’t go wrong with garlic, onion, and parsley in any savory dish.  If you don’t like one of the things listed, skip it and pick ones you like.

 

You can also keep a small amount (1/2 to 1 cup) in an airtight container or jar in the refrigerator if you are going to use it within three to five days.

 

 More Later,

 

DavetteB

 

PS: Do you have a recipe base from your heritage?  Please share in the comments.

(Shared at Butter Believer’s Sunday School )

  • http://premeditatedleftovers.com/ Alea Milham

    Great idea! My m-i-l taught me that when I had no idea what to cook to throw some onions in a pan and saute them. The smell would make every one think dinner was started and while the onions were sauteeing I could think about what to add to them. :) Thanks so much for sharing your base recipe tip with the Hearth and Soul Hop.

  • Natalie (Super Healthy Kids)

    Great tips! I totally agree with the onion garlic and parsley trio. I’m pretty sure I use onions and garlic in the base of almost every good I make!

    • http://www.DavetteBrown.com Davette Brown

      Keep some chopped in the fridge and freezer to save time :o )

  • lana

    I love this idea! Thanks!