In the last week of August I went to Toronto for the Molson Canadian World Hockey Summit, which was incredibly exciting for me, to be able to rub elbows with all the people I hope to know personally once I’ve finished my doctorate.
I stayed with my best friend Chel and her lovely new husband Invis right downtown. Talk about making the most out of a small space! Here is their tiny kitchen, with Invis filling up most of it. Chel had the clever idea of using one of her favourite coat hangers (because she couldn’t find another place for it) to hang up her pots and pans. I think it’s genius.
One night they were kind enough to allow me to cook them dinner, and we decided, since it was hot and humid in the Big Smoke, to keep things on the simple side. We settled on a chicken rosé sauce on pasta followed by vanilla ice cream with strawberry and red currant fruit sauce.
We decided to feature basil in the recipe because Chel has been keeping a lush little plant going for some time.Chop up a few boneless skinless chicken breasts, as well as a small onion, some mushrooms, and a red pepper or two. And don’t forget lots and lots of fresh basil.
Chuck the onion in a pot with some olive oil and sauté until translucent.Season your chicken breasts and plop them in as well. Stir it around until the chicken is cooked through.Add in your basil and let that aroma fill the space as it heats up.Then drop in your vegetables and let them cook for a wee spell.Now you can pour in a jar of your favourite pasta or other tomato sauce.Add in some whipping cream as well, about 250mL. Let the whole thing simmer.If you find it’s too watery you can add in a can of tomato paste to thicken it up.Serve over your pasta of choice and you’ve got a lovely meal.Now while that is simmering you can whip up your dessert fruit sauce. We found some lovely fresh red currants in the grocery store so I added them, some cut up strawberries, a bit of sugar, and some juice to the pot and set it to boil.Once you have simmered it for a while, remove it from the heat and let it cool while you eat your dinner. Pour it over ice cream and you’re all set.