CABBAGE AND APPLE SLAW WITH BUTTER-TOASTED PECANS

1/2 apple (something sour, like Granny Smith)
1/2 small head cabbage
1 tablespoon fresh lemon juice
1/4 cup pecans
1 tablespoon unsalted butter
2 teaspoons sugar
1 tablespoon chopped fresh chives

Cut apple into 1/2-inch cubes and very thinly slice enough cabbage to measure 3 cups. In a bowl toss together apple, cabbage, lemon juice, and salt to taste.

Let sit for at least 30 minutes to let the lemon juice work its magic.
Chop pecans. In a small skillet toast pecans in butter over moderate heat, stirring occasionally, until fragrant. Sprinkle sugar and salt to taste over pecans and cook, stirring frequently, until pecans are coated, about 1 minute. Remove skillet from heat and cool pecans slightly. Add pecans with butter in skillet and chives to cabbage mixture and toss to combine well. Season slaw with salt.

Basic Mirepoix

2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 table spoons butter
salt and fresh pepper
fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites.

Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat until the vegetable soften.

Water can be added to this to form a simple stock. Try starting your favorite soups, stews and casseroles with this base, adding ingredients to the finished mirepoix. A mirepoix is used either to season stews, soups, sauces, and fricasses or as a base for braising meats or fish. In this recipe, mirepoix refers to equal parts of finely diced carrot, onion, and celery.