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Breakfast in Marrakech, Morocco

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Plated Recipe: Ruby Red Trout, fingerling potatoes and rainbow chard topped topped with dill aioli.

I don’t get excited about fish unless it’s raw—but this vibrant dish already has me excited about tomorrow’s leftovers. This easy weeknight dinner features healthy rainbow chard and baby potatoes with pan-seared crispy ruby red trout, topped with a creamy dill sauce. Definitely loving Plated for our weeknight meal planning and prepping.

Here’s the recipe for this super easy weeknight dinner featuring Ruby Red Trout, Fingerling Potatoes, Rainbow Chard and Dill Creamy Aioli: (adapted from Plated)

Roast Potatoes Toss potatoes on baking sheet with olive oil, ¼ teaspoon salt and pepper as desired. Roast at 425ºF until golden and crisp, about 15 mins.

Make Dill Aioli Sauce Combine mayo or other cream base, a few spoonful of mustard, juice of 1 lemon, salt and pepper.

Sauté Chard Sauté olive oil, chard, and crushed garlic until soft, about 3-5 minutes.

Pan-Sear Trout Sear trout skin-side down—until skin is crisp and brown about 4-5 minutes. Flip and sear about 3 minutes more.

Plate that shit and enjoy.

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Hartwood in Tulum, Mexico. Heartwood's menu changes daily based on what the land and sea provides. Set on a jungle-lined road, Hartwood is an outdoor restaurant with all food cooked by the warmth of fire—reminding diners of their prehistoric roots. On the night we dined, a major storm raged so much it affected the lights for the evening, which are powered by solar panels. You don't need lights to enjoy the flavors of a world-class meal. Bold flavors from the Yucatán were accompanied by the local catch if the day and fresh ingredients. I fell in love with Hartwood's rustic ambiance, unapologetic use of Mexican flavor and modern cuisine. I simply cannot wait to return.

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Plated Recipe: Chicken Empanadas with Arugula Avocado Salad. 

“Empanar” means "to bake in pastry" in Spanish. Tonight’s meal, based on the recipe by Plated, was a super tasty, handheld, folded meat pies for a Monday night. Mmm... meat pie.

These turnover style savory pies, not unlike Hot Pockets, are traditionally filled with meat (more on that later) and then deep-fried. Tonight, they were stuffed with Latin-American-style juicy chicken, smoky-sweet spices, and baked to maximum crispiness. The Plated recipe called for a sour cream, cilantro sauce, which I opted to skip, but this recipe still exceeded expectations. 

I signed up for Plated at the beginning of the year to help manage my chronic illness, Fibromyalgia. Our box arrives Wednesday night of every week. For two nights a week, our meals are pre-portioned with a recipe to follow; there’s no “what’s for dinner; I don’t know, what do you want?” conversation. They provide several options, and they can all be modified for dietary constraints because they send you every ingredient separately.  

Empanadas trace back their origins to the northwest region of Spain, but the prize-filled pastry have been adopted in various forms throughout the world: piroshkies, pierogies, calzones, samosas, spanakopita, dumplings, bao and lumpia. In Chile, empanadas are considered to be the national dish. When Salvador Allende was elected president in 1970, he rejoiced in celebration – of revolution – not with violence, but “with red wine and empanadas.”  

The classic Chilean empanada recipe (called "pino"), is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. But as far as empanadas, anything goes. These handheld turnovers are as versatile as they are delicious: consider filling them with sautéed mushrooms, grilled vegetables, pulled pork, roasted chicken, or chorizo with a pinch of Oaxaquena cheese. Make a guacamole or a creamy avocado-sour cream for dipping. 

¡Viva la Empanada! 

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This meal was $12 in Chiang Mai, Thailand. 

Chiang Mai is a small region in Northern Thailand. 

The signature dish of Chiang Mai is Khao Soi, a mild yellow curry soup. Khao Soi, typically made with chicken, is a rich and savory broth with soft thin noodles.  Khao Soi is usually served with spring onions, pickled cabbage and slices of lime, and topped with crunchy egg noodles that are crushed into the soup, providing extra texture. 

I had eaten Khao Soi several times before at our favorite Thai restaurant in Portland, Pok Pok. At the time, I didn’t realize just how close the flavor of the food at Pok Pok really was to Northern Thailand. I knew Chef Andy Ricker’s mission was to bring regional, seasonal Thai food to American palettes, but the notion of authenticity was not something I had really thought much about. 

The hard part about “food authenticity,” is that it depends on who you’re asking and where you are. Everyone’s perception of “authentic” depends on their own personal story of that food.  The working definition of "authentic food,” I suppose, is food that is true to its origins and the person cooking them. But is this even possible? To me, food is subjective, and therefore so is the “authenticity” of the food. 

Authenticity isn’t just about origin of the dish because even the ingredients used will taste different depending on when and where they're grown. The availability of ingredients and changes in technology are all factors here. So how can we argue that anything is really the “authentic version” of a dish? Just because you’re in Thailand, does that automatically mean you’re eating “authentic Thai food?”   

Does “authentic” mean “traditional”? What does that say about modern cuisine? Does an "authentic" dish capture the spirit of the original dish? 

At the end of the day, all I really care about is whether or not I like what I’m putting in my mouth. 

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Gaggan Review You might have heard of Gaggan from Netflix's special, Chef's Table, which featured the Indian chef and his restaurant in Bangkok, Thailand. For Thanksgiving, we dined on his "Emoji menu." This was my real-time review. 💋Jelly kiss - ginger jelly - lychee and roses 🌰Indian spice Flavor packet - nutmeg wasabi peas macadamia nuts 💥 yellow edible explosion in one bite. Inside, black salt and Chana masala. 🍚 Curry cupcake based on lentils and rice. Sambas turns to foam 🌶 chocolate Chilli bomb - like a entire Indian meal in one bite, like the scene in Charlie and the chocolate factory where they eat one pill and it takes them through an entire thanksgiving meal in one bite. 🍆Sweet Indian soft eggplant cookie. Freeze dried eggplant and then bound into a cookie with honey chutney to melt in your mouth. 🍄truffle ghewar. Milk solids in milk fat. Mushroom? Smells hella earthy. At first it tasted like nothing but a cracker with pâté, but as it develops on the palette, the Indian spices evolve and sprout to the surface. Truffles on top. 🍦Mango wasabi ice cream cone - first the crunch of the mango cone. the mango combined with the uni creates a surprisingly sweet combination. The last bit is a strong hit of wasabi straight to your face. 🐷Pork vindaloo - served on a birds nest of spicy fried potato nest. Tomato and red wine base. ⛳️Golf ball - looks like a styrofoam golf ball, seems appropriate given the Indian influence. Inside, coconut and mango chutney. 🍣Looks like a sushi on a styrofoam bed that disintegrated in your mouth. Blue fin tuna / Dashi merengue. Chutoro sushi. 🌮 With blue fin tuna - v spicy and overpowers the fish. 4 grain cookie - traditional Indian bread 🍗 fried chick pea - just like a tiny samosa. All vegetarian, added the bone to make it look satisfying 🌽 little corn crackers with a pâté on top. Goat brain, very fatty and creamy. 🍋passion fruit with a foie gras textured surprise at the bottom. Yuzu jelly at the bottom. Gelatinous in the right way. 🌑charcoal with fish inside. ash? Potato? Samosa? Three different fish fritters from free different parts of India with charcoal tempura 🍵 tiny tomatos in a green oil. Red matcha tea ceremony in a tomato consommé with Japanese presentation 💐 purple sweet potato grown next to roses 🦀 South Indian curry mmmmm traditional but with crab. Fried prawn is fried version of curry 🍩 like a tiny eclair inside of a croissant ❄️ apple snow. I have no idea what this was but I didn't like it and gave it to my husband. 🇮🇳chai pop rocks. Chai masala on a rice cookie. Pop rocks to push the edge

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Started out as shredded zucchini and now we're latkes topped with crème fraiche, smoked salmon and dill.

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Welcome to Mexico, where the salsa is always the best you've ever had and the drinks taste like happiness.

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Locavore to Go. Ubud, Bali, Indonesia.

I have never had milk that tasted so fresh, or an egg that oozed as orange as I did at Locavore to Go in Ubud. 

After gaining popularity for its appearance in Eat, Pray, Love, Ubud has become a cultural hot spot in Bali for eclectic Ex-Pats and artistic Australians. Tiny shops full of artisanal soaps and jewelry made from Balinese materials and minerals line the uneven hand laid cobble streets. Once the hoards of trendy travelers arrive, the foodie restaurants are soon to follow. 

Locavore’s claim to fame includes a seasonal seven-course meal featuring avant garde Europdean/Balinese dishes from locally grown ingredients. 

Locavore To Go is their version of a “fast casual” restaurant in Bali with the same “straight from the neighbor’s farm” inspiration. We went back two days in a row because I couldn’t stop talking about the milk. The decor is modern but rustic; the chairs were polished tree stumps and I could almost feel the fingerprints of local artisans on the handmade dinnerwares. I fell in love with the fresh fruit, local honey, and housemade bread.

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Sweet potato latkes topped with creme fraiche, lox and dill. Most of the food he makes is drawn from his heritage (1st generation Mexican) or from Asian/Spanish influence. Last night, in lieu of Yom Kippur and the Jewish High Holy Days, and because he felt like it, he drew inspiration from my heritage. Latkes were always my favorite thing to eat growing up Jewish. My grandmothers and mother made them for me, just as theirs did before that, as heritage and culture goes. This spin is slightly more anti-inflammatory diet friendly, using sweet potatoes instead of regular white potatoes. The key to a nice consistency is pressing them into most of the liquid is released. Then fry them til you're happy and eat plain, with apple sauce, or top them with whatever the hell you want.

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Soups from the Taipei airport. I can't stop thinking about about the gelatinous, hearty broth and hand pulled noodles. Tendons are the best accessory in noodle soup. We didn't have a chance to leave the airport while in Taipei, but I'm dying to go back. If I was that impressed with the airport soup, lord knows the food in the real world is a million times better.

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Potatohead Beach Club. Bali, Indonesia.

Beef Rendang is a popular Indonesian dish of beef braised and caramelized in coconut milk, turmeric, ginger, shallots, garlic and aromatics. You probably don't know me - but my most favorite flavor profile is savory with a heavy hand of sweet. I love anything that has been caramelized. Basically, this dish. The beef has been braised until tender and fall apart as your fork dives between the fibers. The beef melts in your mouth as each flavor shines through. The complex favors of turmeric, ginger, shallots and garlic are layered and hit your palette subtly at first and then with a bang. Recipe: http://www.saveur.com/article/Recipes/Beef-Rendang

It's been a few weeks since I returned from Bali, Indonesia. Let me first say that it was one of the best trips, if not THE best trip I’ve ever been on in my life. If you ever have an opportunity to go to Bali - PLEASE go.

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Various fruits and spices of Bali. I thought I was well versed in different foods but I found that there were a few I’ve never actually seen before, including a mangosteen, durian, a passion fruit (above).

This was probably my favorite part of the trip. We passed a little road side market and asked our driver to stop. I find a particular kind of interest in tasting the foods of different cultures. It opens you up to the world that they live in - not the manufactured tourist version that is being presented to you. A kind woman saw me eyeing the fruit and asked if I wanted free samples, because it’s “free to try.” While it is incredibly hot in Bali, this warmth translates into its people as well.

I really loved the mangosteen, which I had never eaten or even seen before. The inside of the fruit has small white pods that are sweet but slightly tangy. It’s a bit like a strawberry and an orange had a lil adorable baby. Until 2007, they were illegal to import to the U.S. We tried to buy some at a market a few weeks ago after our trip - $40 for a small bag of 5!! My single regret from my vacation to Bali is not eating more mangosteen.

Have you guys ever smelled a Durian? They smell awful.

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An amazing view from Dreamland beach after a day of exploring Bali.  Hole in the wall Nasi Goreng (fried rice) and ribs. Traditionally topped with a fried egg, Nasi Goreng is Malaysia and Indonesia’s answer to fried rice, which typically includes more sweet soy sauce and fried shallots. 

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Two of Bali's most popular dishes. Nasi Goreng (Indonesia's fried rice) and crispy fried duck, along with various sambals and sauces. The duck was moist and flavor with an unapologetic crisp on the outside. I've never had anything like it before. The seasoning was strong but didn't over power the fry of the duck or the sweet crisp of the fried rice. Fried rice is one of the most popular dishes in Bali, with its slightly sweet yet savory offering. This was the first place we went to after arriving in Ubud. The ambience was remarkable - set against the edge of the forest, so all of the sounds of monkeys and cicadas were audible, and all of the seated was outdoors, interspersed with water features and floral arrangements. I miss it already.

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Agrotourism is one of the most popular attractions for tourists in Bali. Because of lack of importation and the fertility of the soil, the land naturally creates a bounty of resources. Due to these factors, the land is used for planting crops. Though rice is the most common crop (you may have seen some of Bali's notoriously lush rice terraces), coffee is also one of their most common crops. These coffee plantations are all over the inland forests of the island and promise tea/coffee tastings for free. One of the main attractions is "Kopi Luwak" which is commonly known as the expensive coffee that comes from an animals.... digested feces. There isn't really a nice way to say that, is there? The Luwak - or Civet - is much like a very large ferret, and chooses to dine on coffee berries. It digests the berries and turns the coffee into something magnificent. Historically, the droppings were collected and roasted. However, there are very few Luwak in the wild now; they have all been captured and are kept in cages to be fed coffee berries and contribute to agrotourism. Pretty sad. The positive aspect of these plantations is that they show visitors multiple kinds of plants and do teach them about the flora of Bali. Commonly, the plants are grown all together to keep the soil fertile. Once harvested, every part of the plant is used to create consumer goods. For example, teas were created out of mangosteens grown on property; Essentials oils from the plants and flowers; baskets woven from their fibers. I can appreciate this "root to flower" way of harvesting. Above; a cacao pod, a woman roasting coffee over a fire, roasted coffee and cacao beans, and a sampling of Bali coffees and teas.

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Smoked salmon on a bed of radish, cucumber, avocado, and sliced carrots. Topped with microgreens and dill.

These flavors together remind of my childhood spent eating bagels on Sunday mornings. The only thing missing was playing snake on my Nokia behind my translated version of the Torah.

He had his on a piece of toast. I just kept staring at it.