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!