A food vendor in the Damnoen Saduak Floating Market near Bangkok, Thailand

With summer fast approaching, I’ve got the travel bug. I can’t help dreaming about the distant lands I’d like to visit, the restaurants I yearn to dine in, the colorful outdoor markets I’d like to browse, the exotic spices I could be tasting. Last week I was thumbing through the most recent issue of Bon Appetit – their “Travel Issue,” which features pictures and restaurant reviews from some of the most interesting culinary regions in the world. Trying new foods is my favorite part of traveling. I drooled over pictures of juicy ripe nectarines from Slovenia, freshly baked baguettes from Paris, and spicy Jerk Chicken from Jamaica. If only we all had unlimited budgets, so we could spend our lives traipsing the globe in search of the perfect meal. But times are tough, and most of us don’t have the budget for these types of extravagant culinary vacations.

The good news is, we can travel the world without leaving our kitchen. Food has the power to transport us. New flavors can tantalize our senses and ignite our imaginations. This summer, I’ll be celebrating the Culinary Staycation– traveling the globe and trying new flavors, all from my home kitchen. I’ll be sharing a few recipes each month from different countries… new ingredients, exotic flavors, exciting and mouthwatering foreign dishes. From Spain to China to India to Africa to Brazil… the culinary world is ours to be explored. All we need is a few pots and pans, some new ingredients, and an adventurous spirit!

If you were planning a Culinary Staycation, which countries would you most want to “visit” in your kitchen?

Porridge has been around for thousands of years. Historically a dish enjoyed by the lower classes, porridge is a simple and inexpensive way to create a filling meal from very few ingredients. All porridges consist of grains, pulses, or vegetables cooked into a soft mush. Ancient Romans appreciated porridge because it allowed them to eat cereal grains like wheat without the need for grinding those grains. An early Roman recipe for porridge can be found in De Agricultura, or “On Agriculture,” a treatise on farm management written by by Cato the Elder (234-149 BCE):

Recipe for wheat pap: Pour 1/2 pound of clean wheat into a clean bowl, wash well, remove the husk thoroughly, and clean well. Pour into a pot with pure water and boil. When done, add milk slowly until it makes a thick cream.

During the Tang dynasty, the Northern Chinese survived on porridge made from millet and goat’s milk. In Central Europe during the 1800’s, porridge became popular with early vegetarians looking for nutritious meals without meat. In 17th century Romania, a porridge from cornmeal similar to polenta known as mamaliga became a staple in the Romanian Jewish diet. In the early 1900’s, the labouring classes of England called oat porridge “water pudding” and ate it for both breakfast and dinner. Countless other forms of porridge have surfaced throughout the centuries.

Today, we think of porridge as a hot breakfast dish made from oats, wheat, or ground corn. Modern oatmeal porridge is a descendant of the English dish called pottage, a simple meat stock thickened with oats and sometimes enriched with chunks of meat or vegetables. The Scottish enjoy their porridge oats unsweetened with salt, cream or buttermilk; the English started the tradition of sweetening porridge. Americans tend to like their porridge on the sweeter side.

The most common porridge in America is oatmeal, a family favorite in our home. My stepdaughter likes to eat oatmeal before bedtime, as a sort of late evening snack. She likes it the way her Abba (dad) makes it—sweetened with brown sugar and maple syrup. I developed this Quinoa Porridge with Maple and Brown Sugar as a more nutritious alternative to our usual oatmeal. Quinoa is a natural source of protein. Because it’s a seed and not a grain, it’s also completely gluten free, which is helpful to those who have trouble processing gluten. To make it dairy free/pareve, substitute a non-dairy milk; I’ve provided suggestions below. You can add raisins or fruit to the mix, if you’d like; dried fruits should be added 5 minutes before the end of cooking. Fresh fruit can be stirred in during the last minute of cooking till warmed through, or used as a topping. This is our new favorite porridge here on the homefront… it’s warm, creamy, comforting, and healthy. Enjoy!

Research Sources

Brears, Peter (1999). All The King’s Cooks – The Tudor Kitchens of King Henry VIII at Hampton Court Palace. Souvenir Press, London, England.

Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press, USA.

Meyer‐Renschhausen, Elisabeth (1991): The porridge debate: Grain, nutrition, and forgotten food preparation techniques, Food and Foodways: Explorations in the History and Culture of Human Nourishment, 5:1, 95-120

Trager, James (1995). The Food Chronology. Henry Holt and Company, Inc., New York, NY.

The problem with being a food blogger is that you can’t blog about a special Mother’s Day treat without your mom finding out. My mom has always been my most loyal reader; no doubt she will see this post and my surprise will be ruined. But what can I do? I can’t keep an idea like this to myself. It’s too good not to share.

Remember in elementary school when you used to make those messy, colorful Mother’s Day cards with glue and glitter and macaroni? Remember how your mom’s eyes lit up when you gave her those tissue paper flowers with pipe cleaner stems? Moms always appreciate it when you make them something from the heart. What mother wouldn’t love to receive a gorgeous box of homemade chocolate dipped strawberries for Mother’s Day? The grocery stores and farmer’s markets are teeming with luscious red berries this month; you can even buy the extra large long stemmed berries for a few dollars more. In some stores, a dozen chocolate dipped strawberries will cost you up to $50. No need to spend the money when you can make them at home for a quarter of the price!

I’ve given three options for decorating your strawberries below– plain chocolate, drizzled with white chocolate, and dipped in nuts– but who says you need to stop there? You can dip them in candy sprinkles, chocolate chips or chocolate cookie crumbles. For foodie moms, sprinkle dark chocolate strawberries with a few flakes of sea salt for a sweet and salty effect. Use a higher quality chocolate for the best flavor. For pareve/vegan strawberries, use dairy free chocolate for dipping. There are many delicious possibilities!

Happy Mother’s Day! And Mom, if you’re reading this, sorry I ruined the surprise. At least you know you have something to look forward to this weekend.

When I was a kid, my dad would take me camping every summer. I always looked forward to lighting the campfire and cooking our meal over an open flame. There’s something magical about fire– the smell of burning wood, the bright golden flames, the crackling sound as darkness is devoured by light. It takes me back to my childhood and beyond… centuries back, before electricity was discovered, when light came from candles and heat came from fireplaces. Fire reminds me of my roots.

Tonight, Jews across America will be lighting bonfires in honor of a holiday called Lag B’Omer. It’s a relatively minor holiday, but it’s one of my favorites. Counting the Omer is a ritual that begins on the second night of Passover and ends on Shavuot. We count the Omer to remind us of the link between the Exodus and the giving of the Torah. The counting is a sort of mourning period, reminding us that we did not truly find freedom until we received the Torah. On the 33rd day of Counting the Omer (today), the mourning period is lifted for one day. This holiday is known as Lag B’Omer. It marks the death anniversary of Rabbi Shimon bar Yochai, a 1st century Rabbinic sage. We light bonfires in honor of the spiritual light revealed by the Rabbi during his lifetime.

I love Lag B’Omer. I love the bonfires, the singing, the celebrations, the feeling of lightness. It’s a popular day for weddings. In fact, I was married on Lag B’Omer, which gives us yet another reason to celebrate. We mark the occasion by grilling in the back yard and sharing a meal as a family.

In honor of Lag B’Omer and the bonfire tradition, I’m sharing one of my favorite grilled recipes. This flavorful chicken is all about the marinade. Pineapple juice, lime, oregano and other spices combine to infuse this chicken with awesome flavor. It’s not too sweet, not too spicy, nicely balanced and just perfect for spring and summer grilling. Use boneless skinless breasts if you’re watching your waistline, or skin-on, bone-in chicken if you prefer. The smoky flavor takes me back… back before computers and text messages and deadlines… back to a simpler time, when grilling over a campfire was the highlight of my summer. It tastes like my childhood.

My husband’s cousin Moshe came to visit us last summer. Moshe grew up in Israel and now lives in France. He’s part of the Sephardic side of my husband’s family, which means he grew up eating lots of terrific Middle Eastern and Mediterranean-style cuisine. He doesn’t really like to cook, but when I asked him if he knew any family recipes his eyes lit up.

“There is one dish I know made with dagim (fish). I am not a chef, but this thing I know how to make. My Ima (mother) taught me because it’s my favorite.” He proceeded to explain the recipe to me, which sounded terrific. After a little coaxing, I convinced him to show me the recipe firsthand. We liked it so much that it is now part of our regular meal rotation.

The original name of this recipe is a Hebrew word that is sort of difficult to pronounce: ktzitzot dagim (pronounced ktzee-tzot dahgeem). I call them fish cakes, because that’s in essence what they are– ground fish bound with breadcrumbs, egg, and spices, then fried. My stepdaughter calls them “fish falafel” because they look very similar to fried falafel patties. Whatever you call them, they’re super delish, especially when paired with freshly made tahini sauce. I made a batch yesterday when my friend Sandra was here. She added sriracha to hers which gave it an awesome spicy kick. But then, she adds sriracha to pretty much everything.

Moshe suggested using any kind of mild white fish in this recipe – in Israel, his family uses trout or seabream. I usually use fresh whitefish because it’s affordable and the flavor is mild. I think tilapia would probably work well too. I don’t recommend using an expensive fish like halibut or seabass, you won’t notice a big difference in flavor with the seasonings and breadcrumbs and frying. No need to spend extra on a fancy fish fillet.

These Israeli-Style Fish Cakes are bite-sized, which makes them a fun appetizer or finger food. Kids who swear they won’t eat fish will likely change their minds when they try these little patties. The fish flavor becomes quite mild after cooking. The pine nuts add an exotic nutty flavor that really brings the whole dish together. When paired with a soup or salad, it makes an easy and tasty little meal!

Nova Lox Benedict

Coffee Cake Cupcakes

Rosa Parks’ Peanut Butter Pancakes

Cheese Bourekas

Watermelon Feta Salad with Mint

A few years ago, I went to a summer barbecue party at a friend’s house. She served some cute frozen watermelon pops that had been marinated in tequila. I took a mental note; tequila’s not really my thing, but I thought that I could play with the idea and make it my own. With the warmer months approaching, the pops have been on my mind. Watermelon and mint is one of my favorite flavor combinations (Watermelon Feta Salad with Mint, anyone?), so I decided to try soaking the pops in a mojito-style cocktail mixture. Voila! These Watermelon Mojito Pops were born.

A “virgin” version of this recipe without alcohol for kids or others who are avoiding alcohol appears below. This is a simple treat that is just perfect for the warmer months. Enjoy!

There’s nothing like a little piñata humor to kick off Cinco de Mayo weekend. Thanks to cartoonist Scott Hilburn and his hilarious website, The Argyle Sweater, for sharing!

Cinco de Mayo is this weekend– the 5th of May– a date observed in the United States as a celebration of Mexican heritage and pride. It’s a common misconception that Cinco de Mayo is Mexican Independence Day– it’s not. Mexico’s national Independence Day is celebrated on September 16. Cinco de Mayo commemorates the Mexican army’s victory over France at the Battle of Puebla on May 5, 1862. Vastly outnumbered and up against the very strong and better-equipped French army, 4,000 Mexican soldiers defeated 8,000 French soldiers at Puebla. It marks the last time in history that a European military force invaded a country in the Americas. The day is celebrated with traditional Mexican festivities– music, dancing, drinking, and eating… lots and lots of eating!

A 1901 poster commemorating the Siege of the Puebla (El Sitio de Puebla). Image courtesy of the Southern Methodist University, Central University Libraries, DeGolyer Library

With Cinco de Mayo on the horizon, I’m gearing up for a weekend full of Mexican food. Luckily I have one of my best friends to guide me. Sandra is my right-hand girl, one of those friends that has become like family over the years. We’ve been through a lot together– her kids are like my nieces and nephews. She is most definitely one of my BFF’s (best friends forever). Sandra was born in Mexico and she’s an awesome cook. Who better to teach me a traditional Mexican recipe for Cinco de Mayo? After talking about it for a couple of days, we settled on Arroz con Pollo, a simple, delicious one-pot meal. The recipe produces a wonderful, comforting meal that my whole family enjoyed. It’s easy, healthy, and affordable, too!

This is one of my favorite pictures of Sandra, sipping a fruity cocktail in Maui. Yeah, my BFF and I went to Hawaii a few years ago. That’s how we roll.

Because of the low and fairly slow cooking process, the rice in this dish becomes quite soft. Back in Mexico Sandra’s family sauteed the rice in pork fat. While tasty, it’s not kosher, nor is it particularly healthy. Here she opts for healthier vegetable oil instead (we used grapeseed). I’m guessing you could use schmaltz (chicken fat) if you wanted something a little more flavorful– and of course, if you’re not kosher, feel free to make it the way her Mexican family would, “con puerco.” Dotted with the sweetness of corn, peas, and carrots, the rice provides a perfect base for tender slow-cooked chicken. This dish doesn’t require a lot of prep work– once everything is in the pot, you can just leave it alone, checking on it a couple of times during cooking to make sure it’s not getting dry. When it’s finished, you’ll have a pot full of soft aromatic rice topped with delicious and tender chicken. Enjoy! Or, as Sandra would say “en Español”… buen provecho!

I recently heard the world “flexitarian” used to describe a fellow food blogger’s eating habits. After learning more about the word, it seems to describe my diet perfectly. I eat vegetarian most of the time, reserving meat only for when I really crave it. In my case, that means I’m eating meat once or twice a week (sometimes less). My husband is the same way. Growing up in Israel, his mom cooked lots of vegetarian dishes like eggplant, hummus, and shakshuka. One of his favorite snacks was a simple slice of freshly baked bread toasted on the stovetop and dipped in olive oil and salt. We’re happiest with a simple dinner of eggplant stew or lentils with rice. Our eating habits change around the holidays, when we tend to splurge a bit. I love cholent or a well-cooked brisket on occasion. But generally speaking, being a flexitarian feels right to my body. I don’t have trouble staying at a healthy weight, my cholesterol tests always come back perfect, I have lots of energy and I feel great.

While I love eating flexitarian-style, I can’t eat too much soy, which is a major meat-free protein source. Soy negatively effects my hormones, so I can only eat it sparingly. That’s one of the reasons I’ve been trying to work more quinoa into my diet; it’s a clean and healthy vegetarian source of protein. Native to South America, this ancient seed was once called “the gold of the Incas,” and was fed to their warriors to increase stamina. It’s been cultivated in the Andes for centuries, and was a major agricultural commodity in Inca and Aztec society. Only recently, quinoa has been “rediscovered” here in America, showing up on health food market shelves across the country. Quinoa is closely related to spinach; much like spinach, it is packed with nutrients. It is a terrific source of protein, amino acids, insoluble fiber, magnesium, riboflavin, and phytonutrients. Regular consumption of quinoa can improve your cardiovascular health, reduce the frequency of migraine headaches, and even decrease your risk of certain cancers. It’s also gluten free, which is helpful to people with Celiac disease and those who are on gluten-free diets.

With Cinco de Mayo coming up, I decided to feature a few Mexican-style dishes this week. This Quinoa Black Bean Burrito Bowl is the perfect flexitarian lunch or dinner. It’s a deconstructed burrito, loosely based on Chipotle’s burrito bowl. I’ve replaced rice with cilantro lime quinoa to add protein and nutrients. Black beans are simmered with onions, garlic, and spices for added flavor. I’ve listed several optional toppings, so you can make this bowl your own. Make it vegan-style with toppings like pico de gallo, tomatoes, corn, or guacamole. If you don’t mind adding dairy, try shredded jack or cheddar cheese, lowfat sour cream, or even Greek yogurt. Spice it up with hot sauce or sriracha. It’s good stuff, and loaded with nutrients… a simple, tasty meal you can feel good about!