Trinities from around the world

A holy trinity in cooking is essentially a flavour base and is typically arrived at by sautéing a combination of any three aromatic vegetables, herbs or spices. Cooking these few base ingredients in butter or oil releases their flavour, which is, in turn, infused into a mixture when other ingredients are added. This technique is most typically used when creating sauces, soups, stews and stir-fries.
- Foodtv.ca website article "The Holy Trinity: Ingredient Trios"
By Kathryn Bailey

Common holy trinities in cuisine are:

Indian “wet” trinity - garlic, ginger & onion
Chinese trinity - scallions, ginger & garlic
Szechuan trinity - green garlic, ginger & chili peppers
Thai trinity - galangal, kaffir lime & lemon grass
French Mirepoix trinity - celery, onion & carrot
Lebanese trinity - garlic, lemon juice & olive oil
Italian Soffritto trinity - tomato, garlic & basil
Spanish Sofrito trinity - garlic, onion & tomato cooked in olive oil
Louisiana Creole or Cajun trinity - celery, bell peppers & onion

Gordon Ramsay "Fast Food" Notes

This is a helpful list I found in the book. The idea is that if you have these items available to you, in your kitchen at all times, you will be able to make healthy delicious meals quickly. I have modified the list a little for my taste as should anyone reading this list.


PANTRY:

Oils - Pure olive for cooking, extra virgin olive for drizzling, peanut for deep frying and other oils for seasoning (such as sesame, walnut and truffle infused olive oil)

Vinegars - White and red wine vinegar, aged balsamic, cider, sherry and malt vinegars

Sauces and Flavorings – Worchestershire, tabasco, mustards (whole grain, chinese*, yellow*, English and Dijon), ketchup and wasabi*

Asian Ingredients – Light and dark soy sauce, oyster sauce, sweet chili sauce, tamarind paste, fish sauce, canned coconut milk and mirin (rice wine)

Mediterranean Basics – Anchovies in oil, black and green olives, capers, green peppercorn in brine and canned tomatoes.

Pasta, Grains and Noodles – Selection of dried pasta (spaghetti, penne and fusilli) rice (jasmine, basmati and Japanese*), couscous, bulgur wheat and rice noodles

Canned Beans – Lima, chickpeas, flageolet and mixed beans

Preserved Vegetables in Jars – Artichoke hearts, ready-roasted peppers, sundried tomatoes in oil, pickles and gherkins

Baking Essentials – Flours (all purpose and self rising), sugars (super fine, granulated, confectioners, brown and raw brown), cocoa powder and vanilla extract

Sweet Extras – Amaretti cookies, runny honey, good quality semisweet chocolate (about 70% cocoa solids), white chocolate, dried unsweetened coconut and sponge fingers (savoiardi)

FRESH STANDBYS: In the vegetable rack

Potatoes, red and white onions, regular or banana shallots, garlic, ginger (including Galangal*)

FRIDGE:

Butter, milk, strained plain yogurt, crème fraiche, heavy cream, parmesan or romano cheese, goat cheese, cream cheese or marscapone, free range eggs, pancetta (slices or cubetti) or smoked bacon, lemons and limes (including kaffir*), fresh herbs (SEE HERBS)

*Celery, Carrots, Green Bell peppers, Tomato

FREEZER:

Bread (country loaves, rolls, sliced white or brown bread, pita bread), fava beans and peas, fresh stocks (chicken, fish and vegetable), puff pastries, good quality ice cream (including vanilla)

SEASONINGS:

Sea salt, Peppercorns (black, green and white)

ALCOHOL:

Brandy, cognac or calvados, marsala or madeira, amaretto and rum, sweet dessert wine (muscat or vin santo), Red and white wine

SPICES: Store in a cool, dark place. Buy little and often as they lose quality quickly.

Cardamom pods, celery salt, cinnamon (whole and ground), cloves, coriander seeds, cumin seeds, curry powder, fennel seeds, garam marsala, ground ginger, juniper berries, chili powder, mustard seeds, whole nutmeg for grating, paprika, saffron strands, star anise and vanilla beans

HERBS: Grow as many as possible or buy at a green grocer and place in FRIDGE

Bay, rosemary, sage, parsley (including flatleaf* and Italian), mint, chives, basil, cilantro, lemongrass* and thyme

*Added to round out the “trinities” from different cultures or out of personal preference.