|
Holy Trinity (cuisine)
The “holy trinity” in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in addition to the three trinity ingredients. The addition of garlic to the holy trinity is sometimes referred to as adding "the pope." The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. It is also an evolution of the Spanish sofrito, which contains onion, garlic, bell peppers, and tomatoes. Origin of the name The name is an allusion to the Christian doctrine of the Trinity. The term is first attested in 1981 and was probably pop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Trinity HRoe 2012
The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as the descendants of the Acadian exiles who went to Louisiana over the course of ''Expulsion of the Acadians, Le Grand Dérangement'', Louisianians frequently use ''Cajun'' as a broad cultural term (particularly when referencing Cajun Country, Acadiana) without necessitating descent from the deported Acadians. Although the terms ''Cajun'' and ''Creole'' today are often portrayed as separate identities, Louisianians of Cajun descent have historically been known as Louisiana Creole people, Creoles. Cajuns make up a significant portion of south Louisiana's population and have had an enormous impact on the state's culture. While Lower Louisiana had been settled by French colonists since the late 17th century, many Cajuns trace their roots to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soffritto
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called . It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavor bases include the Italian , the Spanish and Portuguese / (braised onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called . It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavor bases include the Italian , the Spanish and Portuguese / (braised onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Prudhomme
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks. Early life The youngest of 13 children born to Eli Prudhomme, Jr. and Hazel Reed, Prudhomme was raised on a farm near Opelousas, the seat of Saint Landry Parish, Louisiana. His father was a farmer, who struggled financially during Prudhomme's childhood, and his mother was a creative cook. Previously named after Saint Paul, as chosen by a Catholic priest, Prudhomme adopted the pseudonym "Gene Autry Prudhomme" during his youth. His maternal ancestors include early Acadian settlers Martin Aucoin (c. 1651 – 1711) and Marie Gaudet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NOLA
Nola is a town and a municipality in the Metropolitan City of Naples, Campania, southern Italy. It lies on the plain between Mount Vesuvius and the Apennines. It is traditionally credited as the diocese that introduced bells to Christian worship. History Prehistory Excavations at Nola-Croce del Papa have uncovered extensive evidence of a small village quickly abandoned at the time of the Avellino Eruption in the 17th century BC. This powerful eruption from Mount Vesuvius caused the inhabitants to leave behind a wide range of pottery and other artefacts. The foundations of their buildings are also preserved in imprints among the mud left by the eruption. Antiquity Nola was one of the oldest cities of Campania, with its most ancient coins bearing the name Nuvlana. It was later said to have been founded by the Ausones, who were certainly occupying the city by BC. It once vied in luxury with Capua. During the Roman invasion of Campania in the Samnite War in 328 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinity
The Christian doctrine of the Trinity (, from 'threefold') is the central dogma concerning the nature of God in most Christian churches, which defines one God existing in three coequal, coeternal, consubstantial divine persons: God the Father, God the Son (Jesus Christ) and God the Holy Spirit, three distinct persons sharing one ''homoousion'' (essence) "each is God, complete and whole." As the Fourth Lateran Council declared, it is the Father who begets, the Son who is begotten, and the Holy Spirit who proceeds. In this context, the three persons define God is, while the one essence defines God is. This expresses at once their distinction and their indissoluble unity. Thus, the entire process of creation and grace is viewed as a single shared action of the three divine persons, in which each person manifests the attributes unique to them in the Trinity, thereby proving that everything comes "from the Father," "through the Son," and "in the Holy Spirit." This doctrine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yahoo!
Yahoo! (, styled yahoo''!'' in its logo) is an American web services provider. It is headquartered in Sunnyvale, California and operated by the namesake company Yahoo Inc., which is 90% owned by investment funds managed by Apollo Global Management and 10% by Verizon Communications. It provides a web portal, search engine Yahoo Search, and related services, including My Yahoo!, Yahoo Mail, Yahoo News, Yahoo Finance, Yahoo Sports and its advertising platform, Yahoo! Native. Yahoo was established by Jerry Yang and David Filo in January 1994 and was one of the pioneers of the early Internet era in the 1990s. However, usage declined in the late 2000s as some services discontinued and it lost market share to Facebook and Google. History Founding In January 1994, Yang and Filo were electrical engineering graduate students at Stanford University, when they created a website named "Jerry and David's guide to the World Wide Web". The site was a human-edited web directory, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito
(Spanish, ), (Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. In modern Spanish cuisine, consists of garlic, onion, peppers, and tomatoes cooked in olive oil. Carrots are an optional inclusion. This is known as , or sometimes as in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. Mediterranean In Mediterranean cuisine, olive oil is heavily emphasized as the third critical component in the base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard recipe. The earliest mentioned recipe of '','' from around the middle of the 14th century, was made with only onion and oil. Tomatoes and peppers, both New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix (cuisine)
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called . It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavor bases include the Italian , the Spanish and Portuguese / (braised onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_(2).JPG "Click for more on -> Shallot")
