As I have mentioned many times, I love to travel. My wife and I have come to a point in the last couple of years where we get away as often as possible. Day trips, overnights, long weekends and short vacations have become a major focus in our happiness together.
Over 25 years of marriage, we have found that more frequent, shorter trips are more satisfying and rejuvenating than one big trip. Big trips often require a recovery period because they can be exhausting when you try to fit all your fun into one opportunity. Traveling so often has its challenges as well. Expense is an obvious one. One way we stretch our funds and travel more often is by staying in places where we can cook. Though we love to go to restaurants, it gets expensive very quickly, especially if dining out for every meal of the day.
What we have found is that cooking meals in new locations is often a fun and memorable experience. I have a bit of an advantage because of my culinary background, so throwing together a quick version of eggs Benedict to eat poolside with champagne for breakfast is no problem and takes just a couple of minutes. Sometimes I bring a selection of spices if we have been craving a particular cuisine. Occasionally, we return to favorite locations, and I know what is available in the usually very small pantry, which makes things a little less challenging. However, there are times when even salt and pepper are not available.
This process has led to many conversations about a kitchen-essentials toolbox. I know there is some subjectivity as to which ingredients are relevant, depending on who is cooking. My list is probably a little excessive because I can be a little moody in my culinary inspiration.
Let's start with the basics and nonperishable items. Salt and pepper are essential. Some kind of cooking oil is probably next because it helps prevent sticking and distributes heat evenly. For the sake of conversation, olive oil is not always the best answer because it has a low smoke point and a strong flavor.
Onion powder, garlic powder and sweet paprika are my next must-haves. They are the basis for many seasoning blends and are an easy way to start to make dishes taste better. Apple cider vinegar is next. Though I really enjoy balsamic vinegar, it is not as flexible in recipes because it has a dominant flavor. If I don't have a lemon, apple cider vinegar provides a bright acidity that can substitute in many instances. A couple drops of vinegar can add balance and a more rounded flavor to many dishes. Honey is my sweetener of choice because it is shelf-stable, though I often place it in a plastic bag when traveling.
When it comes to specific cuisines, there are a couple of ingredients that can create simple versions of your favorite foods from around the world. Cumin, chili powder and oregano are used in Southwestern and Mexican dishes. Garam masala, cumin and Kashmiri powder are used for making Indian dishes. Basil, oregano, thyme and rosemary are a good start for Italian dishes, and this is where olive oil becomes more important. Soy sauce, mirin, sake, sesame oil and brown sugar are a great way to have a little fun with Japanese dishes. Gochujang, sesame oil and kimchi can quickly create simple Korean dishes. Ginger, garlic, green onions, soy sauce and oyster sauce are a great start for Chinese dishes.
These are just some of my favorite cuisines to have fun with, and I am intentionally oversimplifying the choices for the sake of this conversation about keeping it approachable and cooking while traveling. At home, I have more than 150 spices, shelves of international ingredients, fermented and pickled everything, as well as a constant rotation of fresh herbs.
When talking about fresh ingredients, I like to buy them as I need them. You can often purchase them in small amounts, and they are better fresh. I find joy walking around a grocery store or farmers market to figure out what I am in the mood to cook. Traveling, to me, has become more about enjoying time with my wife and sometimes our kids too. Standing in lines or sitting in a loud room with 200 others can feel less personal, and I prefer a more relaxed, peaceful environment where we can enjoy time together.
Quick carne asada tacos
Ingredients
- 1 12-ounce, or larger, steak, we prefer NY strip or ribeye
- 1 teaspoon oil *1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 teaspoon apple cider vinegar
- Salt and pepper to taste
- Street tacos tortillas, flour or corn, your preference
- 1 small jar salsa, your favorite brand
- 1 small bunch of fresh cilantro
- 1 lime
- Additional toppings if desired
Directions
- Combine steak, oil, dried spices and herbs, and vinegar in a bowl or plastic zipper bag.
- Marinade for a couple minutes or overnight.
- Remove steak from marinade, and season with salt and pepper.
- Grill or sauté, depending on what is available.
- Let rest a couple minutes before slicing thin.
- Warm tortillas over grill, on a sauté pan or wrapped in a damp paper towel in a microwave.
- Place sliced steak on warmed tortillas; top with salsa, cilantro and a squeeze of lime. Enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.