FAQs

What is the Trinity?

The Trinity is onion, green bell pepper and celery and is the basis for most Cajun and Creole cooking and is based on the French mirepoix (onions, carrots and celery). The ratio varies depending on the cook. I like 2 parts onion, 1 part celery and 1 part bell pepper, but experiment different ratios. My ratios can vary slightly if that onion is a little larger or smaller. Make sure you include the celery leaves!

What’s your favorite pot?

My favorite pot is my most used one. It’s a 3.5 quart Cuisinart saute pan. I like the thickness of the bottom and the balance of the handle when I lift it. My mom has the 5 quart version and I would go with that. The extra room makes cooking easier.

How many oils should I have?

Two! That is unless you have a really really good reason. I typically have one neutral flavored oil and one that has jazz. If I see an interesting oil on sale, I usually buy it and put it in rotation. Toasted sesame oil and coconut oil are often on my rotation and allows me different cuisines to shine. For neutral oils I often use sunflower or olive (yes, I know there’s flavor in that).

How many vinegars should I have?

I usually have 2 vinegars on hand. Or three if you count pomegranate syrup. I always have a gallon of white vinegar under my sink. I use it for cleaning (including to get those pots and pans sparkling again!) and pickling. Other vinegars I keep in a rotation, dictated by the sales in a grocery. Wine vinegars and apple cider vinegar are probably my most common.

Apple cider is a pretty flavor dominant one so in some cases you really want that flavor. You can always add a little apple juice to white vinegar if that’s what you have.

A major splurge for me is getting legit balsamic. It’s sweet, it’s syrupy and it’s bold. I don’t believe salad is the time to use it. Drizzle a little on strawberries, figs, strawberries and avocados with pistachios or pecans, quiche or cheese. I like Aceto Balsamico of Monticello for their quality and it makes a nice gift for someone who doesn’t like stuff. Check out their FAQs and recipes. They even have a B&B at their farm! FYI, they don’t know I exist, that I’m writing about them, and I’m definitely not getting a kick back

One of my secret weapons in salad dressings is pomegranate syrup. It has all of the pros of balsamic at a fraction of the cost. Here’s a catch though … its flavor will change in a not good way if it gets old. So make sure you buy it from a store that sells a decent amount of it and use it. Christopher Kimble from Milk Street says you can substitute pomegranate molasses for balsamic in any application.

What if I don’t like cilantro?

I get it. Once upon a time I didn’t like it either. If it tastes like soap to you, you’ll probably never will like it. If you just don’t like it, keep trying it and maybe one day you will. Until then, I find parsley is a nice substitute. It brings an herby freshness to your dish. No, it doesn’t taste like cilantro, but parsley will accomplish the purpose of cilantro.

What if I don’t like goat cheese?

I’m with you on this one. But, I do get why people love it. It’s creamy, it’s tart, it’s decadent, but it tastes like the goat smells. I will use the philosophy of the French and say I don’t like it because I haven’t tried it enough times. I’m about 12 years into this theory and yes, I’m still trying it. Try to find a mild goat cheese and mix it into a dip or cheese ball for starters.

Until you love it, I usually use a feta (the kind sold in a block in brine) or a whole milk ricotta. Don’t like ricotta? Try a different brand.