Re-Purposed Fine Cuisine - I always wanted to be a gastronomer Blog at - 327959

I always wanted to be a gastronomer

Re-purposed fine cuisine 
May 30, 2014 12:20 pm 
Updated: Jun. 2, 2014 7:50 am

Ok Montreal got beat. Go New York!!

Meanwhile I mentioned in my last blog that I'd made a jambalaya and that got all eaten up. It was so good in fact that I made another at my work site accommodation and chowed down on that for a few days. Coming home, I set out to make a delicious dinner, something simple yet elegant and tasty. Of course I settled on Poulet Provencal. With it I served a crisp sweet wine from a local vineyard and some recrustified butter flake rolls. It was so darn good we ate both breasts and the wings and the wine didn't survive for dessert, which was an Pineapple Upside Down Cake. (just a note, this cake recipe contains cardamom which makes it crazy good but just use 2 teaspoons)

Skip forward to yesterday and I had the legs and thighs left along with some rice and the remaining vegetables and broth. Now if you know this dish, you know that its hallmark is the herbs de provence spice used to make this sing. Also the black olives, it's a unique, simple and incredibly tasty dish and with leftovers I had a bit of a head scratcher for a few minutes.

Back to that Jambalaya....hmmm and with that I was off to the store. I bought some chicken thighs, a green pepper, and a small package of chorizo sausage. Back home,  I fried up some bacon and then added the green pepper to that along with some raw basmati rice. To that, 1 cup of chicken broth and a can of diced tomatoes and let that simmer for 10 minutes. Then into the pot with the leftover cut up chicken and vegetables, the chicken thighs, the sausage, a half dozen large cut up mushrooms, a teaspoon of cayenne and two tablespoons of thyme, let that simmer away for another 25 minutes.

The result was incredible. Jambalaya Provencal. Of course any resemblance to the former dish was completely obliterated by the chorizo and cayenne. The black olives added a wonderful layer of complexity and the mushrooms were stellar replacements for shrimp. Ain't cooking fun?

I had another bottle of local pinot blanc, a 2012 which was ok. I'm finding that almost any pinot that was made from grapes grown in BC in 2012 is especially good, it was a long long hot summer with good intermittent rainfall, almost a perfect growing season for the pinot ( and a host of others), in case you're a wine lover and the BC varietals are available near you.

Ok that's me repurposing tale, there are two pieces of that cake calling out to me from the fridge. I think I might have to repurpose my lunch as a dessert!

May 31, 2014 10:21 am
All three meals sound wonderful to me. Did you use fresh chorizo or hard?
May 31, 2014 5:04 pm
I think you would qualify both chorizos I used as hard, although in the first one, there was a very long cooking time and that helped. The second chorizo I bought was soft like a regular smoked sausage so I got away with the method I used.
Jun. 1, 2014 5:12 pm
That jambalaya sounds delicious!
Jun. 2, 2014 7:50 am
Sorry about Montreal. Kings and Rangers. I really like chorizo but the different brands can be all over the place when it comes to flavor.I have to go to my local Mexican market to get the good stuff.
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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
Christmas. I like everything about that meal and every single year I aim to improve.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
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