Jersey Fresh Tip #6

THE HOLY TRINITY OF AROMATICS


Onion, Celery and Carrot. These three ingredients, known as "aromatics" are frequently used in soups, sauces, and other savory dishes. They are called aromatics, because that's what they are. Once they hit the heat of the pan, a wonderful aroma is released, which means your food is going to taste amazing. These ingredients are usually cooked first before anything else goes into the pan. They take a few minutes to cook down and get soft, and then you can begin layering the flavors on top of the aromatics for the rest of your dish.
Each one of the aromatics adds a different component to the party. The onion is a little bit bitter and sharp in flavor, while also a little bit sweet. The celery has a nice "green" flavor and adds depth to the dish. The carrot adds sweetness to the dish and also a beautiful color.
Adding salt to the aromatics while they are cooking, helps them to soften quicker and also to flavor them on their way to the final product. My favorite way to cook up these aromatics is with equal parts butter and olive oil. Then when the veggies are soft, add in some minced garlic to round out the flavors.
The typical ratio of aromatics in a dish is 2 parts onion to 1 part carrot and celery, but it is not an exact science. Use whatever you like. And, the onion can be substituted for shallots or leeks, if that's what you've got on hand.
This "Holy Trinity" of aromatics is typical of American food, but other countries have their own Holy Trinity. Some include peppers, garlic, and other aromatic ingredients. But stick with this, and your dishes will be sure to please.