I am a 'scratch' cook, and for many items ranging from soups to meat pies, I start with a base of finely chopped vegetables - onions, celery, and carrots. My foodie eldest son introduced me to the term 'mirepoix' for this mix of 'sweated' vegetables. Apparently every culture has a variation. He says my onion, celery, carrot version is French. Mine went into a shepherds pie.
The new crock pot is seeing a lot action - this past week I made a pork shoulder that worked out wonderfully.
Did you make anything interesting recently? Please post pics.
This post has 1 photo. Photos uploaded by this member are only visible to other logged in members.
If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.
