Amateur Chef Here

DH was the head cook in this house before his car accident.  Now he can't do much in the kitchen so it's up to me if we want to eat something that isn't frozen... M&M's has been a very good friend over the past two years.

I went on an adventure in cooking tonight.

I've always wanted to cook with wine.  I don't know why, I guess it just seems so classy and upscale.  Delicious in restaurants, easy to screw up at home.

So I googled "white wine pasta sauce" and all that came up for me was alfredo sauces.  Well do I have the ingredients for that?  Of course not, I have wine and garlic, that's about it on those ingredient lists.

I decide to wing it.

I'm terrified.

Pizza on speed dial...

Yes, I could have asked Chef Hubby for advice but I wanted to do it alone and surprise him.

Success!!

It was actually delicious!

What I had on hand::

Jackson Triggs Sauvignon Blanc - I used a cup and half though next time I think a cup would do fine

One red pepper, chopped

Two chicken breasts - from M&M's so cooked according to the directions and then cubed

Chopped garlic (not fresh unfortunately) - I used about 2 teaspoons

Italian Herbs (in the tube from the produce section of the grocery store) - I used about 1/2 tbsp

What I did::

Chicken in the oven, 20 minutes per side.

While it was in for the first 20, I washed and chopped my pepper.

Once I flipped it I started my sauce.

Heat a large skillet with some olive oil.

Add garlic and peppers and saute until the garlic is golden.

Add the white wine and whatever spices you are going to use.

Bring to a boil, then reduce to a simmer.

Don't be like me and forget to put the water on to boil for the pasta!!

Once the chicken was done I cubed it and threw it in the sauce to simmer away until the pasta was done... 

because it was late getting started and all that...

Once your pasta is done (or if it's done at the same time as the chicken like it should be) throw that in the sauce as well.

Simmer for 5 minutes or so

Remove from heat and let it sit for 5-10 minutes for the sauce to thicken up a bit.

Voila.

Just like the pros...

Kind of...

This Day In History...

Right about this time the Bug and I landed from our trip to British Columbia.  I got my new Blackberry ( I was excited), she got her first experience with Sophie and I snapped this picture to test out the BB Camera::

Dear M

A little birdy told me that you like to read my blog.  So, thank you and this post is for you

You are a strong, beautiful woman.  You have been to hell and back in the past month and I can't even begin to imagine how hard it has been.  I'm sorry if this is too soon but I think about you all the time, when you are ready and if it is okay with you, we would like to adopt you as our surrogate sister and aunt.  If you ever need anything at all, I am here for you.

I am grateful that you have someone like V in your life, and that she has you in hers.  It is comforting that you two can be there for each other and support each other through thick and thin.  I know that she is safe with you.  You will keep her sane and happy and I thank you for that.

Take care of you

Take care of her

Love Always,
A

Lesson Learned

#1 Check the weather forecast before doing outdoor crafts.

#2 Water-based yellow paint turns an awful colour of mustardy-beige when it gets rained on.

I was painting branches for a window display I am setting up tomorrow.  I got halfway done painting them yellow for Easter, the dog barked, woke up the Bug who was sleeping in her stroller and my painting was interrupted.  We went inside, the blinds were closed, I didn't know it had started to rain.  When I went to check if my branches were dry, I found them ruined.  

Plan B:: paint them brown

I hope it turns out the way I had hoped...

::Review Part Two:: AG Inspired Cuisine

I should have done this post about a week ago.  Man, does life get in the way sometimes...

If you read my review from Sterling Inn & Spa, you will know that DH and I went away for Valentine's Day.  As a part of our package we were able to experience the Farm to Fresh philosophy of AG Inspired Cuisine.

"Inspired by the growers and producers of Niagara our menu utilizes regional and seasonal ingredients, brought together by the inventive hand of our executive chef, Cory Linkson. Beautifully designed, unique, and delicious dishes are crafted to satisfy the palate, while remaining true to the very essence of the ingredients. It truly is inspired cuisine."

~http://www.agcuisine.com/

This statement is absolute truth.  The dishes are beautifully designed, unique and delicious!

Our meal began with an amuse bouche.  

A warm winter shooter of sweet potato topped with rum syrup

The words of Chef Hubby:: "A lot of love went into that!"

Appetizers::

I had the Winter Oxtail and Riopelle Risotto

This was my first time having risotto and I absolutely loved it.  The flavors of this dish were combined perfectly.

Hubby had the Steak and Mushroom Pie

Besides how beautiful this dish was, the steak was cooked perfectly, the pastry was moist and flaky and the sauce was delicious.

Main Course::

I had Hand Rolled Fettuccine and Beef Tenderloin Pasta

The beef was melt in your mouth perfect.  The pasta was phenomenal, I could definitely tell it was handmade.

Hubby had Fennel Pollen Dusted Lake Trout

   The trout was tender and juicy, the shrimp, crab, clam and sweet potato chowder was the perfect compliment to the fish.  Having never tried clams before, I wasn't too sure.  They were okay, though they don't top my list of things to order in the future :)

Dessert:: 

The best course!

The second I saw Classic Handmade Tiramisu on the menu I was sold.  It has been too long since I have had real Tiramisu with mascarpone, kahlua, lady fingers, amaretti and espresso pastry cream.

It was fantastic!  Do you see that little bug on my cake?

  Crazy coincidence, I call P my "Little Bug" and her room is decorated in ladybugs.

Hubby had the Chocolate Twosome

 White chocolate crème brûlée and amber caramel dark chocolate mousse

Both desserts were delicious!  If I could start my meal with dessert I would do it every time.  Maybe when P is older we will have one day a week that we do dessert first :)

Our waiter was fantastic, he made us feel comfortable from the moment we walked in the door.  He answered all of our "stupid" questions (well MY "stupid" questions).  The food was delicious and well worth the price (not that much more than what we spend at the Keg, and much tastier!!).  

For a special night out, we would definitely return to AG Inspired Cuisine and I would recommend anyone going to Niagara Falls check out this hidden treasure!