Cooking on Vacation: Embracing Kitchen Adventures
Weareofficiallyinthethickofsummer.
我們正式進入盛夏。
Ifwe’relucky, wemightgetabreakfromtheroutineandheadforthebeach, themountainsormaybediscoveranewcity.
如果我們幸運的話，我們可能會擺脫日常生活，前往海灘、山區，或探索新城市。
Formany, thatmeansrentingavacationhome—withanunfamiliarkitchen.
對許多人來說，這意味著租一間度假屋——帶有一個不熟悉的廚房。
Athome, youprobablyhaveavarietyofcookingutensils, ameaningfulcollectionofherbsandspices, andtheabilitytoselectjusttherightpanforyourdish.
在家裡，您可能擁有各種各樣的烹飪用具、大量的香草和香料，並且能夠為您的菜餚選擇合適的鍋具。
ButasyoustepintoyourAirbnborVrbo, you’resuddenlyleftwonderingwheretoevenputyourgroceries.
但是，當你踏入 Airbnb 或 Vrbo 時，你突然不知道該把雜貨放在哪裡。
There’saweirdpleasure (at least for nerds like me) inpullingtogetheramealinasparse, funkyrental-housekitchen.
在簡陋、古怪的出租屋廚房裡準備一頓飯有一種奇怪的樂趣（至少對像我這樣的書呆子來說）。
It’slikearealitycookingshowchallenge.
這就像一場真人烹飪節目挑戰。
Canyoumakeanomeletinasaucepan?
你能在平底鍋裡做煎蛋捲嗎？
Perhapsyoudon’thavefreshoregano…maybethoseparsleystemswillwork?
也許你沒有新鮮的牛至…也許那些歐芹莖可以用？
Canyoustretchthatsmallbottleofoliveoilthroughthelasttwodaysofyourtrip?
您能讓那小瓶橄欖油在旅行的最後兩天繼續使用嗎？
I’llcallthatconundrum, andI’llraiseyouahalfajarofgherkins.
我會把這個難題稱為難題，我會給你半罐小黃瓜。
Duringrentalhomevacations, it’skindoffuntobeuntetheredfromthenormalcookingroutine.
在租屋度假期間，擺脫日常烹飪習慣也是一種樂趣。
Believeyoume, I’mracingoutforfriedclamsatthelocalseafoodjointasmanynightsasmybudgetandwaistbandallow.
相信我，只要我的預算和腰帶允許，我就會盡可能多晚上跑到當地的海鮮店去吃炸蛤蜊。
ButforthemealsI’mcooking, I’mrelinquishingnotionsofperfectioninfavorofscrappiness.
但對於我做的飯菜，我放棄了完美的概念，而選擇了粗製濫造。
Pickedupawholelotofcherrytomatoesatafarmstand?
在農場攤位上買了一大堆櫻桃番茄？
You’remakingcherrytomatoantipastisaladwithsomecannedartichokehearts, olives, onionsandaquickvinaigrette.
您正在使用一些罐裝朝鮮薊心、橄欖、洋蔥和速製油醋汁來製作櫻桃番茄開胃沙拉。
Maybethrowinsomecubedprovoloneordicedsalami.
也許可以加入一些切成方塊的普羅臥乾酪或切成丁狀的薩拉米香腸。
Peachesgettingabittoosoft?
桃子是不是有點太軟了？
Timeforasmoothie.
喝杯冰沙吧。
There’ssomethingliberating—andalittlebitridiculous—aboutcookinginavacationrentalkitchen.
在度假出租屋的廚房裡做飯有一種自由的感覺，但也有點荒謬。
Beforeyougo, considerpackingaminimalist“kitchensurvivalkit.”
出發前，請考慮打包一套簡約的「廚房生存工具包」。
Itdoesn’thavetobemuch:Asharpknife, acuttingboard, saltandpepper, andwhateverpantrystaplesyouknowyou’llneedtogetstarted.
不需要太多：一把鋒利的刀、一塊砧板、鹽和胡椒，以及任何你知道開始工作所需的食品儲藏室主食。
Forme, Imightpackoliveoil, vinegar, lemons, Dijonmustardandacoupleofmyfavoriteherbsandspices.
對我來說，我可能會帶上橄欖油、醋、檸檬、第戎芥末和一些我最喜歡的香草和香料。
Ialsoalwaysbringzipper-topbagsandsomesmallcontainersforleftoversortakingfoodonthego.
我還總是帶著拉鍊袋和一些小容器來裝剩菜或隨身攜帶的食物。
Thinkaboutdishesthatcanstretchingredients, andaboutwelcomesubstitutions.
考慮一下可以延長食材用量的菜餚，以及受歡迎的替代品。
Abiggrainsalad—madewithrice, quinoaorcouscous—isendlesslycustomizableandcanbeservedcoldoratroomtemperature (think lakeside lunch or a backyard meal).
用米飯、藜麥或蒸粗麥粉製成的大份穀物沙拉可以無限定制，可以冷藏或在室溫下食用（想像一下湖邊午餐或後院餐）。
Iwouldalsostartwiththingsthatdon’trequireanoven—youneverknowifitheatsunevenly, oratall (it might be a glorified bread box).
我也會從不需要烤箱的東西開始——你永遠不知道它是否加熱不均勻，或者根本不知道（它可能是一個美化的麵包盒）。
Astovetoppastatossedwithsauteedgarlicandoliveoilisalwaysawin.
用炒大蒜和橄欖油炒製的爐灶義大利麵總是很美味。
AddredpepperflakesandgratedParmesanifyouhaveit.
如果有的話，加入紅辣椒片和磨碎的帕瑪森起司。
Grillsareoftenavailableandcanbeavacationcook’sbestfriend—aslongasyou’vegotanamplesupplyoftherightfuelforit.
烤架隨處可見，可以成為度假廚師的最佳夥伴—只要您有充足的合適燃料。
GrillupsimplyseasonedchickenbreastsorNewYorkStripsteaksfordinnerandveryintentionallymakeextra—thoseleftoverswillbeperfectslicedandusedforsandwiches, quesadillas, saladsorwraps.
將簡單調味的雞胸肉或紐約客牛排烤製為晚餐，並特意多做一些——剩下的將非常適合切片並用於三明治、油炸玉米餅、沙拉或捲餅。
Extragrilledcornmightbecomeacornsouporchowder, acornsaladorsomethingtoaddtoastir-fry.
額外的烤玉米可以做成玉米湯或雜燴湯、玉米沙拉或添加到炒菜中。
Thinkaboutbrushingsomeslicesofcountrybreadwitholiveoil, sprinklingwithflakysaltandtoastingthemlightlyonthegrill.
想像一下，在幾片鄉村麵包上刷上橄欖油，撒上片狀鹽，然後在烤架上輕輕烤一下。
Topwithfreshslicedorchoppedtomatoeswithsomebasil, orturnthemintowhatevertypeofbruschettayoucanwhipupfromyourfarmstandhaul.
上面放上新鮮切片或切碎的西紅柿和一些羅勒，或者把它們做成任何類型的意式烤麵包，你可以從農場攤位上買到這些。
Thinkcaponata, sauteedchardormaybeaheapofslicedgrilledpepperswithsomefreshgoatcheese.
想想卡波納塔、炒甜菜或一堆切片烤辣椒和一些新鮮的山羊起司。
Saladsarealwaysonthedocket.
沙拉總是列在日程表上。
Again, easytoimprovisewithfarmersmarketingredients.
再一次，利用農夫市集的原料很容易進行改進。
Butthisisyourvacation, andyoushouldfeelfreetoplay.
但這是你的假期，你應該隨意玩。
Tryamelonandcucumbersaladwithabitoffetaandasqueezeoflimejuice, orachoppedvegetablesaladbolsteredwithprotein-packedchickpeas.
試試加了一點羊乳酪和一點酸橙汁的甜瓜黃瓜沙拉，或者加了富含蛋白質的鷹嘴豆的切碎蔬菜沙拉。
Asyoucometotheendofyourtripandyouneedtousethingsup, getcreative.
當您的旅程即將結束時，您需要用完所有東西，發揮您的創造力。
Thathalfjarofpickleswilladdabrinypunchtoapotatosalad.
半罐泡菜會為馬鈴薯沙拉增添鹹味。
Thatnubofleftovercheeseandthatlastbunchofspinachwillbegreatchoppedupandaddedtoscrambledeggsorafrittata.
將剩餘的起司和最後一把菠菜切碎，加入炒蛋或煎蛋餅中，味道會很好。
Cookwhatfeelsmanageable, whatmakesuseoflocalingredientsandwhatgivesyoumoretimeoutsidewithyourpeople.
烹飪一些感覺容易的菜，利用當地的食材，讓你有更多的時間與家人在戶外相處。
Yes, youmightbechoppingvegetableswithaserratedsteakknife.
是的，您可能正在用鋸齒牛排刀切蔬菜。
Yes, theremightbealittlesandinthepastasaladasyouserveituponthebeach.
是的，當你在海灘上享用義大利麵沙拉時，裡面可能會有一點沙子。
That’sOK.
沒關係。
Someofthebestvacationmealscomefromembracingthefactthatyou’recookingwithoutyourusualtoolsandsupplies.
一些最好的度假餐食源自於您不用常用的工具和用品來烹飪。
That’shalfthefun.
這就是樂趣所在。
Ioncemadeagreatdinnerfromfreshscallops, aboxofpasta, oliveoilandajugofmargaritamix.
我曾經用新鮮的扇貝、一盒義大利麵、橄欖油和一壺瑪格麗塔混合酒做了一頓豐盛的晚餐。
Thatwas20 yearsago, andweallstillrememberit.
那是20年前的事了，我們仍然記憶猶新。
Fortheirversatilityandsimplicity, smoothiescanmakeforavacationstaple.
由於其多功能性和簡單性，冰沙可以成為度假必需品。
Thisisyoursmoothietemplate.
這是您的冰沙模板。
Swaparoundfruits, yogurtflavors, sweetenersandseeifyoucanfindaNutriBulletinthebackofthecabinet.
交換水果、優格口味、甜味劑，看看是否可以在櫥櫃後面找到 NutriBullet。
Also, ifyouplanahead, youmightfreezeyourfruitforathickersmoothie, orjustaddsomeice.
此外，如果您提前計劃，您可以冷凍水果以獲得更濃稠的冰沙，或者只需添加一些冰塊。
Ifyou’vegotsomefreshmint, tossthatin, too.
如果你有一些新鮮的薄荷，也把它扔進去。
Ingredients:1 cup (8 ounces) vanillaGreekyogurt1 cup (8 ounces) peachyogurt1tablespoonhoneyoragave, ortotaste2 cupscubedpeeledpeaches2 cupscubedpeeledplumsInstructions:1. Placethevanillayogurt, peachyogurt, honey, peachesandplumsinablender. Blendwell. 2. Pourintoglassesandserve.
食材：1 杯（8 盎司）香草希臘優格 1 杯（8 盎司）桃子優格 1 湯匙蜂蜜或龍舌蘭糖漿，或適量 2 杯去皮桃子丁 2 杯去皮李子丁 製作方法：1. 將香草優格、桃子優格、蜂蜜、桃子和李子放入攪拌機。充分攪拌。 2. 倒入杯中即可享用。
We are officially in the thick of summer.
If we’re lucky, we might get a break from the routine and head for the beach, the mountains or maybe discover a new city.
For many, that means renting a vacation home — with an unfamiliar kitchen.
At home, you probably have a variety of cooking utensils, a meaningful collection of herbs and spices, and the ability to select just the right pan for your dish.
But as you step into your Airbnb or Vrbo, you’re suddenly left wondering where to even put your groceries.
There’s a weird pleasure (at least for nerds like me) in pulling together a meal in a sparse, funky rental-house kitchen.
It’s like a reality cooking show challenge.
Can you make an omelet in a saucepan?
Perhaps you don’t have fresh oregano … maybe those parsley stems will work?
Can you stretch that small bottle of olive oil through the last two days of your trip?
I’ll call that conundrum, and I’ll raise you a half a jar of gherkins.
During rental home vacations, it’s kind of fun to be untethered from the normal cooking routine.
Believe you me, I’m racing out for fried clams at the local seafood joint as many nights as my budget and waistband allow.
But for the meals I’m cooking, I’m relinquishing notions of perfection in favor of scrappiness.
Picked up a whole lot of cherry tomatoes at a farmstand?
You’re making cherry tomato antipasti salad with some canned artichoke hearts, olives, onions and a quick vinaigrette.
Maybe throw in some cubed provolone or diced salami.
Peaches getting a bit too soft?
Time for a smoothie.
There’s something liberating — and a little bit ridiculous — about cooking in a vacation rental kitchen.
Before you go, consider packing a minimalist “kitchen survival kit.”
It doesn’t have to be much: A sharp knife, a cutting board, salt and pepper, and whatever pantry staples you know you’ll need to get started.
For me, I might pack olive oil, vinegar, lemons, Dijon mustard and a couple of my favorite herbs and spices.
I also always bring zipper-top bags and some small containers for leftovers or taking food on the go.
Think about dishes that can stretch ingredients, and about welcome substitutions.
A big grain salad — made with rice, quinoa or couscous — is endlessly customizable and can be served cold or at room temperature (think lakeside lunch or a backyard meal).
I would also start with things that don’t require an oven — you never know if it heats unevenly, or at all (it might be a glorified bread box).
A stovetop pasta tossed with sauteed garlic and olive oil is always a win.
Add red pepper flakes and grated Parmesan if you have it.
Grills are often available and can be a vacation cook’s best friend — as long as you’ve got an ample supply of the right fuel for it.
Grill up simply seasoned chicken breasts or New York Strip steaks for dinner and very intentionally make extra — those leftovers will be perfect sliced and used for sandwiches, quesadillas, salads or wraps.
Extra grilled corn might become a corn soup or chowder, a corn salad or something to add to a stir-fry.
Think about brushing some slices of country bread with olive oil, sprinkling with flaky salt and toasting them lightly on the grill.
Top with fresh sliced or chopped tomatoes with some basil, or turn them into whatever type of bruschetta you can whip up from your farmstand haul.
Think caponata, sauteed chard or maybe a heap of sliced grilled peppers with some fresh goat cheese.
Salads are always on the docket.
Again, easy to improvise with farmers market ingredients.
But this is your vacation, and you should feel free to play.
Try a melon and cucumber salad with a bit of feta and a squeeze of lime juice, or a chopped vegetable salad bolstered with protein-packed chickpeas.
As you come to the end of your trip and you need to use things up, get creative.
That half jar of pickles will add a briny punch to a potato salad.
That nub of leftover cheese and that last bunch of spinach will be great chopped up and added to scrambled eggs or a frittata.
Cook what feels manageable, what makes use of local ingredients and what gives you more time outside with your people.
Yes, you might be chopping vegetables with a serrated steak knife.
Yes, there might be a little sand in the pasta salad as you serve it up on the beach.
That’s OK.
Some of the best vacation meals come from embracing the fact that you’re cooking without your usual tools and supplies.
That’s half the fun.
I once made a great dinner from fresh scallops, a box of pasta, olive oil and a jug of margarita mix.
That was 20 years ago, and we all still remember it.
For their versatility and simplicity, smoothies can make for a vacation staple.
This is your smoothie template.
Swap around fruits, yogurt flavors, sweeteners and see if you can find a NutriBullet in the back of the cabinet.
Also, if you plan ahead, you might freeze your fruit for a thicker smoothie, or just add some ice.
If you’ve got some fresh mint, toss that in, too.
Ingredients: 1 cup (8 ounces) vanilla Greek yogurt 1 cup (8 ounces) peach yogurt 1 tablespoon honey or agave, or to taste 2 cups cubed peeled peaches 2 cups cubed peeled plums Instructions: 1. Place the vanilla yogurt, peach yogurt, honey, peaches and plums in a blender. Blend well. 2. Pour into glasses and serve.
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