When I was a kid, I was obsessed with pasta. Okay tbh I still am. I LOVE PASTA (Oprah’s “I Love Bread” voice). Cacio e Pepe, which means “cheese and pepper” in Italian, is something I’ve been making before I even knew it was a thing. Forreal forreal, boiling pasta and adding some salt, pepper, and parmesan is a quick way to satisfy a pasta craving. Here, I’ve added some effort to the dish by adding a slight truffle taste. I’ve also added some lemon juice to the pasta while boiling. This is something I do just about every time I cook pasta, not just for cacio e pepe. I promise the pasta won’t have a citrus-y taste, but the lemon juice will perfectly enhance the flavor of the pasta.
There was a time when I used to be obsessed with pasta. I don’t think my obsession really ever went away, but for a good reason. Pasta dishes can range from being really simple and quick to intricate and complex, but both can be equally delicious. That’s what I love. This pasta dish is pretty easy and on the healthier side (at least that’s what I told myself), as there aren’t too many ingredients and the recipe is adjustable. It can be vegetarian, and even gluten-free if the pasta is substituted.
Hakuna Frittata means no worries for the rest of your brunch days – is my new motto for Saturday mornings when cereal seems too ‘blah’ but french toast seems too ambitious. I love this frittata because it’s so quick and simple to make and it breaks up the monotony of scrambled eggs and omelets. Not to mention, it presents very well if you ever have to whip up brunch on a Saturday or Sunday morning.
Feel free to substitute any vegetables – I think tomatoes or bell peppers could be great additions. Red onion can also be used instead of the Spanish onion. Don’t add too many vegetables in one batch – I think three vegetables is a good limit.
The Gruyere cheese gave this dish the perfect pop to keep them from being boring. The funny thing is is that the whole time I thought I was going to be making this dish with Gouda cheese. It wasn’t until I was in the middle of making breakfast that I realized that I only had Gruyère, not Gouda. Luckily, this wasn’t a problem. I’m a HUGE fan of Gruyère cheese as it’s most famously used in my favorite soup – soupe à l’oignon (French onion soup).
Hakuna Frittata signifie pas de soucis pour le reste de vos jours de brunch – c’est ma nouvelle devise pour les samedis matins quand des céréales semblent trop « ennuyeuses », mais du pain perdu semble trop ambitieux. J’aime cette frittata parce qu’il est si simple et on peut le faire rapide et il se brise la monotonie des œufs brouillés et des omelettes. Sans parler de qu’il se présente très bien si vous devez préparer en vitesse un brunch le samedi ou le dimanche matin.
Ne hésitez pas à remplacer tous les légumes – je crois que des tomates ou des poivrons pouvaient être les additions supers. L’oignon rouge peut être utilisé aussi plutôt que l’oignon jaune. N’ajoutez pas trop des légumes dans une fournée – je pense que trois légumes est une bonne limite.
Le Gruyère a donné à ce plat l’éclat parfait pour les empêcher d’être ennuyeux. Le truc amusant est que tout le temps je pensais à faire ce plat avec du fromage Gouda. Ce n’était pas jusqu’à ce que j’aie été en train de cuisinier le petit-déjeuner que j’ai réalisé qu’il y avait du fromage Gruyère, pas Gouda. Heureusement, ce n’était pas un problème. Je suis un GRAND fan de fromage Gruyère comme il est le plus célèbre utilisé dans ma soupe préférée – soupe à l’oignon.
Test Kitchen is my perfect platform for sharing my culinary fails. I watch a ton of cooking shows, try a ton of recipes, and make a ton of mistakes. The last thing I want to do is give the impression that I’m a perfect or all-knowing cook. Because, trust me, that you weren’t the only one who completely botched the recipe for the 3-tiered lemon blueberry cake you found on Pinterest. For some reason these dishes just didn’t quite make it to the recipe index, either the pictures didn’t come out to my liking, the taste was slightly off, or just because, I’ve decided to give these recipes another try on another day.
Commuting to DC for work every day can be a seriously draining (of my energy and money). But, the one thing I can’t complain about is the endless array of eating options in the city and surrounding areas. Washington, D.C. is the capital of our nation and the capital of foodies (in my opinion) and the best part about eating in DC is that cuisine from almost any nation in the world is probably just around the corner or a metro stop away. My European taste buds are always satisfied especially when a wave of nostalgia hits.
French cafes in America can be a bit pricey for lunch and anyone who knows me knows that I am obsessed with the famous French bakery, PAUL. Unable to get to a PAUL as frequently as I’d like, I have explored the world of Le Pain Quotiden (‘The Daily Bread’) and I loved it. The store front is full of French goods, such as chocolates and spreads (even speculoos).
Please do not sleep on Greek Deli. This place is to die for if you are looking for truly authentic Greek food. The Lemon Chicken Orzo Soup is my personal favorite and, at only $5, it’s probably the most affordable lunch item I’ve ever bought in DC – ever. It’s a large portion of soup served with a fresh and warm bread. Although their presentation is not as appealing to the eye, Greek Deli quite possibly has the best Greek food in DC.
Vapiano is not at all exclusive to DC but still one of my favorite lunch spots in the city. The journey to a healthier diet has led me to restaurants who use fresh ingredients, vegetables, and meat. If bowls of pasta were diet friendly, I’d be there every single day. Everything is made with fresh and cooked right in front of your eyes and the pasta is made on sight every morning. The orange fennel salad with shrimp is great healthy choice and just as tasty as the pasta and pizza selections.
| FRITTATA CON GAMBERI E SPINACI |
Open-faced omelet with shrimp, spinach, tomatoes and
mozzarella cheese; served with potatoes and caramelized onions
| GOURMET CHEESE PLATTER |
featuring fresh mozzarella, Gouda, Gorgonzola, Parmesan, and more