I’m always on the lookout for fresh carbs that come together quickly. You obviously can’t bake a loaf of bread on a whim, so I was on the lookout for some good tea or soup-dunking fare (sweet or savoury is always a dilemma, am I right?). While I’ve never had them before, biscuits seemed like a pretty good idea. They are very appealing with their crunchy looking golden brown exterior and soft-pillowy insides. I could only imagine the number of varieties of biscuits one could make once you have a solid base recipe in your repertoire, so I was off on a mission to find one.
I bought some eggplant a couple of weeks ago to tackle the ever elusive task of making Chinese braised eggplant. Clearly I wasn’t up to the challenge because I decided to take the easy way out and make some eggplant parmesan with it instead. I don’t make eggplant parmesan very often, but man, it was so good. I was trying to decide whether I should re-make and post it up here, and the decision was made after I went home to Montreal. On top of this version being absolutely delicious, over the years, I have definitely cut out a number of time-consuming steps that, in my opinion, don’t effect the final product. When I was home, I watched my mom peel the eggplant, almost salt it (until I discouraged her from wasting an hour of her time), and I also realized a lot of people go through the time consuming step of frying (and sometimes even breading) the eggplant.
Yesterday, I got up at 5:00 am (like probably many people in Canada) to watch the gold medal game in Men’s hockey. As someone who is not a huge fan (read: been dating my hockey-loving boyfriend for nine years and still can’t sit through a game) of hockey or sports more generally, I will admit that there is something significantly more exciting in watching sports during the Olympics. I don’t start screaming or cheering for the teams per se, but I do feel pretty happy or sad for the winners and losers and find the games pretty exciting (especially the last two minutes of the women’s Hockey final, holy cow, that was crazy), so I wasn’t too grumpy about getting up at 5 am (and I love my sleep more than anything).
I don’t even know why I kept the title of this recipe being ‘cacio e pepe’, which is supposed to be pasta with freshly ground pepper and parmesan. When I first made this dish, I pretty much intended to make exactly that. Keep it simple and stripped down! I am sure it’s delicious, but something inside of me just wasn’t in the mood to eat a dish of only pasta and cheese. I figured I would throw in a few handfuls of baby Kale, some pine nuts for crunch and a few chilli flakes for some heat. In the end, it was delicious. The kale certainly didn’t make the dish feel any healthier but I always like the taste and a bit of variation in texture in the bowl. Either way, whatever you choose to call it, this pasta is a ridiculously easy, unbelievably tasty dish.