I woke this morning to a wonderful breakfast made by husband - fresh bagels, eggs, and veggie bacon (what a charmer). It's a shame that I was still feeling full from last nights feast - which I will describe in detail below. After breakfast we went to drop his glasses off at the frame store. We stopped at our favorite coffee shop on the way - Caffe Fiore. We both got the most amazing drink in existence, the Café Seville - which is a mocha with orange peel added. While I was driving home, I heard a song the has left me with no choice, but to dance the day away. I love how a good song can set the tone for the rest of your day.
Last nights feast included sweet caramelized brussel sprouts and onions, followed by penne pasta with a fresh basil rosé sauce topped with goat cheese and tiger prawns, followed by homemade cinnamon buns and Theo's salted caramels all served with Tamarack Cellars firehouse red wine. I bought Brent the board game Pandemic
, which we played all night while feasting.Ingredients
1/2 lb jumbo shrimp
2 tbsp goat cheese
2 cups dry penne pasta
Sauce
1/2 sweet onion
2 tbsp olive oil
1 tbsp sun dried tomato paste
salt and pepper to taste
fresh basil
2 tbsp whipping cream
1. Bring a pot of water to boil. Add the tomatoes and boil for 3 minutes or until skins start to fall off. Then submerge them into cold water. Remove the skins and core the middles. Set to the side.
2. In a frying pan saute the onions with olive oil for 10 minutes. Add the sun dried tomatoes and saute for 2 minutes. Add the tomatoes and salt and pepper to taste. Cook for 5 minutes then puree in a blender with fresh basil. Add the tomato puree back to the pot and whisk in the whipping cream. Set on low heat and keep warm until the pasta is done.
3. Cook the pasta until al dente. Pan fry the shrimp until delicious - 1 minute on each side. Top pasta with sauce, goat cheese, then shrimp. Perfection.
