This isn’t super creative, store bought roasted chicken, Knor chicken bouillon cube, some fresh vegetables and the special ingredient, my wife’s garlic chive noodles, I took the liberty to deep fry a bunch of the noodles which made the garlic chives totally pop. Very tasty, the thinner the noodle the better they are to eat and the longer they last.
Some deep fried noodles…
Roasted and grilled vegetable lasagne, roasted peppers: yellow, green and red (although roasted green peppers don’t seem to add much), grilled egg plant and zucchini along with homemade tomato sauce and whole wheat noodles.
Clams in tomato sauce, I also added some Whole Foods red pepper tapenade which is viciously hot, but complemented the dish, although next time I’ll use a little less for wife’s sake. The clams were served with spaghetti and garlic bread. The bowl in the background has some roasted peppers for dinner tomorrow.
Some very meaty ribs, braised in a molasses based sauce, which when reduced makes an excellent BBQ sauce. The ribs were finished on the grill for 30 minutes and mopped with the reducing sauce.
The gravy
Pretty simple, Oktoberfest sausage from St. Jacobs over charcoal done low and slow. The sausage are from two different vendors (sadly I can’t remember the names, next year I’ll take notes.) My mother in-law also made potato salad and a green salad, we also had pretzels.
After a great day visiting St. Jacobs market, everything on the plate comes from the market, peas and carrots (these were the best peas I’ve ever had) rustic mashed potatoes and a grilled rib-eye. Simple, delicious, outstanding, worth the trip and a very reasonable priced dinner. Wine for the dinner was J. Lohr 2008 Cabernet Sauvignon
We traveled to St. Jacobs today, just north of Waterloo. Having been there before we had a good idea of what we wanted and where to get it. Here are a few snaps from the day…
It was a bumper crop for peppers this year, according to the farmers.
ahhhh cheese.
This is what a quarter bushel of Roma tomatoes looks like, I’ll be sharpening the knife tomorrow and doing a lot of dicing. Tomato sauce here I come…
And finally the money shot:
We had a good day and the vegetables taste amazing.
This is a riff on a Jamie Oliver dish which is pan fried partridge and pearl barley, pea and lettuce. I substituted chicken thighs for the partridge and omitted the lettuce (although I’m sure it’s great) I also added some Parmigiano-Reggiano to the stew at the end along with some Italian parsley. I made my own chicken stock earlier in the day which is the heart and soul of the dish.
