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Mirepoix or sofrito?

Which is your preferred platform for many stovetop dishes? Standard onion-carrot-celery mirepoix, or sofrito, which varies, so let's use garlic-sweet onion-sweet pepper sofrito slow cooked w/oo for this exercise.

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  1. I take Door Number One. Time and time again.

    4 Replies
      1. re: todao

        EXCEPT...I meant Door Number Two. Sorry about that.

        1. re: c oliver

          OK, the door number thing gets a bit confusing. My "+1" was intended as an endorsement for sofrito. The standard onion-carrot-celery mirepoix doesn't get it for me.

          1. re: todao

            Sorry. I was being silly. I'm with the sofrito also. I rarely use the other.

            I also fixed curry for the first time recently. Onions, garlic and ginger seem to be a standard for that.

    1. Sofrito more often then not. I almost always have onion, bell pepper and garlic in stock.

      If I have fennel scraps (tops and outer layers that aren't suitable for salad) I'll dice that up.

      Of late I've been buying Chinese celery instead of the regular. It's smaller in cross section, and more intensely flavored.

      1. Neither, but closer to a sofrito simply because I love garlic.

        1. For me, definitely the first for the reason that the flavors are subtler to me and it's easier to build on the first profile with all the other aromatics added in later. As in, I can tame or flame the first, but all I can do with the second is flame it, after a certain point. One exception; if the dish is strictly based on a Mexican/Spanish profile, I'll run with the second.

          3 Replies
          1. re: mamachef

            What about the Holy Trinity? Or, Ginger/Green-Onion/Garlic?

            There are quite a few good Trios out there.

            1. re: DougRisk

              DougRisk: anything with ginger and garlic rings my chimes.
              JungMann: I knew you'd say that! Which reminds me, I have some questions about Indian food, but I'll posit in a question here later. : )

            2. re: mamachef

              For me it is definitely sofrito (onion, garlic, tomatoes) because the flavors are bolder and form the backbone of the cuisines I most enjoy: Spanish, Mexican, Filipino, even Indian's basic onion, ginger, garlic and tomato shares some similarities there.

            3. In Italian cuisine it's called Battuto or Soffritto and is a combination of chopped garlic, onion, carrot, celery and flat leaf parsley. I use it as the starter aromatics for sauces, roasts and braises. I usually add crushed red pepper flakes also.

              1. Depends on what we're cooking, of course, But the mire-poix mix better lends itself to north European cuisine.

                1 Reply
                1. re: Harters

                  ^^ What Harters said.

                  When I cook cajun, I use onion, celery and green pepper; I'll use onion, garlic and tomato for a lot of Italian sauces, but when I make soups, I generally start with the classic onion, celery and carrot mixture. I often toss in some garlic too after a a bit.

                  I made a white-colored mirepoix recently for my lentil soup with a parsnip, leek/onion and celery root. Very nice.

                2. At the moment, I have five types of peppers in the fridge/freezer, but am out of celery. I doubt this will cause any missteps in the kitchen this week.

                  There are a few soups in which I use a moirepoix for (except I do usually add garlic to that mixture, just near the end), but a sofrito is much more often the base I build around. The first is something I use perhaps once a month, but the latter hits the pan here at least a few times a week, every week. I've been cooking vegetarian lately, and have found that the more deprived of meat drippings I am, the more I rely on peppers, onion, and garlic to, um, distract my mouth from what it really wants. ;)

                  1. Some time ago it was sofrito nearly every dish unless a recipe specifically called for a mirepoix. In recent years though this has changed to quite the opposite. Starting with my wife (who calls herself a supertaster) and expanding to several people I have had the pleasure of cooking for I have run into a lot of pepper sensitive people. I still love sweet peppers but I have become somewhat hesitant to use them unless a recipe is just not the same without.

                    1 Reply
                    1. re: LiveRock

                      Green or non-green? The only time I use green is for stuffed peppers when they're cooked to death. They definitely "repeat" on me :) But green peppers are unripe evidently and the red, orange, purple etc. don't give the same problem. Just a thought.

                    2. Mirepoix is easier. Sofrito tastes better.