25 July 2012

Gypsy Kitchens: Bosnian Bulgur Pilaf, Freshened Up a Bit

The original plan was to try our hands at traditional Bosnian Red Pilaf, a simple staple which can be served hot or cold. It is similar to Turkish bulgur pilavi, in that the main components are coarse bulgur, tomato and pepper.  What we liked about the Bosnian recipe is that fresh tomato was employed instead of tomato paste, and that onion, carrots and celery root were included. The tomatoes we purchased at the market in Mostar changed our plans a little.  When the first one we sliced open practically hemorrhaged juice, we had a pang of remorse about our intentions to heat them up and cook them down.   Sometimes, wonderful produce just begs you to eat it raw. This set into motion our freshened up version of bulgur pilaf, a play on the Bosnian classic that keeps things a little brighter and more summery.
Bulgur is a wonderful, high-protein whole grain with a nutty flavor and great texture.  It is quicker to cook than rice and healthier than couscous.  So, what's not to love?  The reason we chose bulgur instead of rice, which is also commonly used in Bosnian red pilaf, is the snappiness of the texture and the earthiness of the flavor really appeal to us.  It also does much better sitting in a fridge without drying out, which is essential when you're cooking for two but making enough for six.  We're not great at cooking in small amounts. When, at our very first meal out in Bosnia and Herzegovina, these cracked, parboiled and dried wheatberries made not one but two appearances  - beneath a hot starter of Šampinjoni na žaru (grilled mushrooms) and floating in a big bowl of paradajz čorba (tomato soup) - we knew we'd chosen the right grain.
What makes bulgur pilaf different than just cooked bulgur is that ingredients are sauteed right in the pot before the cooking liquid is added, which means that the grains wind up soaking up all of those great flavors. We softened diced onion, minced garlic and a healthy dose of red pepper flakes in oil to start.  When those were done, we added salt, sliced carrot and water and then upped the heat to bring to a rolling boil before throwing in our bulgur. Many people saute their grain for a minute before adding the liquid. It's a personal choice.   Pilaf is traditionally made with broth instead of water, but we wanted to keep our recipe vegetarian.  We also wanted to utilize Bosnia and Herzegovina's legendary water, which - when you really think about it - is just mountain broth.  Right?  Not using broth is probably blasphemous to pilaf purists, but we were happy with the amount of flavor in our sauteed ingredients.
This was our first time cooking bulgur ourselves and it was amazing to see the coarse flecks of wheat expand and fluff before our eyes.  We'd say it grows to at least twice maybe thrice its dry size when cooked.  Like couscous, it's pretty difficult to screw this grain up.  Just find what works for you and the particular brand of bulgur you've purchased.  Generally speaking, cooking bulgur entails a 2:1 liquid to grain ration and about 15 minutes of your time.   Some people cover, remove from heat and let sit for 20 minutes.  We left our pot uncovered and simmered for 10 minutes, stirring occasionally.   As long as the heat is low enough, there's no threat of burning. Just slide a wooden spoon down the side of your pot and push the grains away from the edge to check the amount of liquid left on the bottom.  Once there's none to be seen, you're all set.  To speed up the cooling process, we transferred our bulgur to a bowl right away.
Then, we prepped our raw ingredients.  Leaving the tomato uncooked gave us the idea to do the same with our celery root, that way we could utilize its crunch along with its flavor.  We've found that celeriac and celery are a little like Clark Kent and Superman.  We have yet to see them both sold in the same place.  In fact, we began buying celeriac when we discovered that celery stalks are almost impossible to find in Europe.  The reverse seems to be true in most supermarkets in the US.  In our time on this continent, we've come to love this knobby low-starch root vegetable, which has the same smooth flavor as celery, but a much longer shelf life.  Pushing our cold pilaf even closer to 'salad,' we chopped up loads of parsley and cubed some locally smoked cow cheese we had in the fridge.  The smokiness wound up being one of the things we loved most about our finished product.  A smoked gouda would do the trick or a smoked, firm tofu if you'd like to make the recipe vegan.
Sometimes it's difficult to know when to stop adding ingredients.  However, it's hard to argue with seeds and lemon juice.  We sprinkled roasted pumpkin seeds throughout while folding our ingredients into the bulgur, being especially careful not to wound the diced and seeded tomato too much.  Then, we squeezed half a lemon over the top and mixed once more.  We didn't wind up dressing with olive oil, though a drizzle on each plate before serving would work well.  Storing without added oil, as well as choosing to seed the tomato, really kept the pilaf fluffy and moist without putting it in danger of getting soggy.  This is a dish you can definitely prepare the night before or make a huge batch of on Sunday and enjoy throughout the week.
Bosnian Bulgur Pilaf, Freshened Up a Bit
(serves 2 as a main course or 4 - 6 as a side dish)
Ingredients:
- 1 1/2 cups bulgur
- 3 cups water
- 1 small yellow onion, diced
- 1 large clove garlic, minced
- 1 large carrot, halved and sliced
- 3/4 cup celeriac, match-sticked
- 1/2 lemon 
- 1/2 cup cubed smoked gouda (or smoked, firm tofu)
- 2 medium tomatoes, seeded and diced
- pumpkin seeds, hulled
- bunch of fresh flat parsley
- red chili flakes
- olive oil
- salt

Method
- Heat olive oil in a medium pot.  Add onion and a healthy pinch of red chili flakes.
- Cook until softened and then add garlic.  Continue to cook until onion is browned.
- Add carrot and water.  Bring to a rolling boil.
- Pour in bulgur and mix.  Lower heat to a simmer.
- Simmer uncovered,  stirring occasionally,  for 10 minutes or until liquid is gone.  
-  Remove from heat and let sit for a few minutes.  Then, transfer to another container to speed up the cooling process.
- While grains cool, dice tomatoes, discarding the liquid and seeds.
- Skin and matchstick celeriac, chop parsley and cube cheese.
- Fold all ingredients into bulgur once it is no longer hot.  Salt.  Sprinkle liberally with pumpkin seeds and mix again.
- Dress with half a lemon and either serve or refrigerate.  This is a dish that can be made the night before if you'd like.
- Drizzle lightly with olive oil before serving (optional). 
Check out all of our recipes.

21 July 2012

Rooms With a View (and a Hotplate)

This was our living room for four nights.  That yellow block in the top left hand corner of the bookshelf is a collection of National Geographic magazines from the 70s and 80s.  "My grandfather ordered English versions in the mail!" Djeordj told us when we pointed them out.  "We cannot throw them away.  They are like memories!"  Djeordj (pronounced George) had an endearing way of sounding excited about everything.  Once he left, we fingered through the rest of the library: old VHS tapes, paperback romances in Serbian, a totally inspiring cookbook from which a recipe handwritten on a piece of paper fell when opened.  I was half-expecting there to be a yellowed wedding album tucked in somewhere.  Private accommodations are plentiful in Montenegro - we didn't stay in a single hotel in our entire two weeks.  Why would we with options like this? 
This rental, technically named Reževići Apartments, was found on booking.com.  The description said "One Bedroom w/ Balcony and Sea View" and photos of the interior won us over.  A "kitchen" had been listed, but photos only showed a white mini fridge anachronistically sitting in the living room.  Walking in, we saw it there.  No sink or stove to be found.  "Oh that!" Djeordj laughed.  "My mother says that we need two fridges.  I do not think so, but it is what my mother says, so."  With that, he brought us out to the balcony (our balcony) to solve the Mystery of the Missing Kitchen.  A sink, dual burner hotplate and second fridge were right there outside, coupled with our better-even-than-advertised sea view.  We fried fish in the sunset, made lime-basil potato salad and Njeguski fruit salad with salty skin and wet hair.
When we made the booking, we thought "Rijeka Reževići" was the name of a street in nearby (and much bigger) Petrovac.  It's actually a pretty little village - a clump of stone houses and lush oleanders high up above a beautiful, secluded rock cove.  A long staircase takes you down to the pocket of beach which - amazingly, has a great little restaurant tucked right into it.  Being on 'our cove,' as its been lovingly dubbed, it really hit us how important rentals in family homes are for Montenegro's future.  It's a way of utilizing the buildings that already exist to fit the 1 million tourists who flock here every summer (more than double the country's resident population).   It's tourism without development. Especially on the coast, this feels so important.  On each side of Rijeka Reževići,  to the left, right and across the road behind, there are big half finished complexes.  The coast no longer looks the way it may have in one of Djeordj's grandpa's National Geographics. 
Choosing rentals is also a way of putting money right into the pockets of Montenegrin families, who earn about 40% of the EU average, instead of the foreign investors that have built all the resorts.  Renting out rooms has become an industry of its own in Montenegro.  Anyone with a child off at college becomes an entrepreneur.  A lot of those children, like Djeordj, are the ones you post links on booking sites, get business cards made, speak English and handle communication with renters via cell phone and email.  Mostly, though, its an on-point sale. Woman wait at bus stations with photo albums filled with pictures of their offerings.  Signs are posted on doorways.  In Budva, along the main coastal road, a young man in short red swimming trunks and sunglasses sat in a lounge chair.  He was there every time we drove through with his "SOBE - APARTMANI" sign resting up against his steadily tanning ankle.  He looked like a strange cross between a lifeguard and a hitchhiker. 
Rentals are so numerous and actively promoted that when our host mother in Kolašin came out to wave us into her property, I was worried it was just someone else trying to get our business.  Turns out, we were in the right place.  And what a beautiful one.  Their high season is winter, its a ski town, but people like us also come to hike in nearby Biogradska Gora National Park.  To have a few days inland as respite from the coast.  "How much are they charging for an apartment in Budva?" asked the English-speaking niece of our host family.  She was just visiting for the weekend, fleeing the concrete heat of Podgorica for some crisp mountain air.  She was translating the question for her aunt.  We hadn't stayed in Budva, but reported that our little piece of cove heaven had cost nearly double her place.  Not all one bedroom with kitchens are created equal. 
This was just a simple bedroom with an adjacent kitchenette, all we needed for two nights in the mountains. And why would we complain about the less-than-inspiring kitchen after a warm welcome of rakija, strawberry cake and stove-top-popped popcorn.  And a goodbye made of berries, picked in the backyard by the visiting niece's two young children.  Renting private accommodations isn't just a budget option or responsible tourism, it can also feel like a homestay... with a little distance.  We love homestays.  Some of the best moments of this entire trip have been in places like dung-heated Xinaliq and the Arbajter's deer farm.  But sometimes, it's also nice just to have a little more privacy.  To be less doted upon.  To have a simpler breakfast.  Since every place we stayed had a minifridge and a hotplate, cereal and a can of instant coffee become Montenegrin additions to our backpacks.  Carrying them around reminded us of the good ole camping days of 2011.
Since rental rooms and apartments are available absolutely everywhere in Montenegro, you can drive around until you find somewhere that pulls at your heartstrings and then decide to spend a night or a week.  That's just what happened to us in Rose.  All by itself on the northwestern corner of the Lustica Peninsula, it sat simply and prettily.  We wanted nothing more than to stay the night and a "SOBE" sign posted on the door of Aragosta tavern gave us a glimmer of hope that it could be possible.  Sasha was called to help us when we inquired with the waiter and, sure enough, they had a room for one night.
Even in a room situated above a restaurant, we had a hotplate, fridge and sink.  We didn't use any of them.  We simply walked downstairs and sat at an outdoor table alongside the poor fools who actually had to go sleep somewhere else that night.  Shrimp buzarra with risotto, char-grilled octopus with blitva, a bottle of rosé, because it only seemed appropriate. It was a feast.   After our dinner, we changed back into swimsuits and dove in for a night swim.  Jellyfish, used to having the sea all to themselves under the moonlight, zapped at our legs.  We were too full and happy to care, the only people in the water - maybe even in the whole Mediterranean Sea at that very moment.  Probably not, but it's wonderful to think.
Rose is a special place.  So is Rijeka Reževići.  Both feel like discoveries and give you the sense that you have them all to yourself.  Being in a rental only adds to that feeling.  Coming home, unlocking your door, grabbing a cool beverage out of your own fridge.  Heck, being able to start a sentence with 'coming home' at all. After our late night swim, once we were all dried off and tucked in, we realized that for the first time in all our days on the coast, we could actually hear the water lapping up against the shore.  Rose may be the only place in Montenegro where this is possible - where you can sleep right on the edge of the water and it is quiet enough to hear the movement of the sea. And to think of how many people visit and just figure there is nowhere to sleep, not noticing the simple sign that reads "SOBE" or not knowing that that means "rooms." Exploring Montenegro just wouldn't be the same without them.

Montenegro's Best Beaches

In seaside Montenegro, it's rare to find a place where swimsuits aren't appropriate attire.  In restaurants, bars, at crosswalks and in cars, in supermarkets and boutiques, everyone wears them.  Budva is a city where the bikini is the default dresscode, where people walk on the sidewalk in trunks, carrying their shopping.  One half expects to see lifeguards set out as traffic police.
Montenegro might seem like a beach lover's paradise - it has the blue water of the Adriatic, dramatic coves, lots of sun, bountiful seafood and throngs of young people.  But, to tell the truth, it can be a little difficult finding a good spot to lie down by the shore.  Most of the coast is too rocky and cliffy, a lot of the best beaches are overdeveloped and over-packed.  To find a perfect idyl takes some time and patience.
We traveled much of the short seashore, but obviously didn't make it to every stretch of sand - here, though, are our favorite Montenegrin beaches.
Sveti Stefan is one of Montenegro's most iconic sights, a little protrusion of red tile and white stone jutting out into the warm water.  The beach here is sandy, protected and kept very clean - apparently.  We never set foot on it, though we passed it every day for nearly a week. It's impossible not to include, though, because of how pretty it is, and how majestic is the setting.
Unfortunately, the parking situation is a nightmare and we were deterred by both the other drivers and the extremely hazardous turnoff.
For a few days, we bought our milk and yogurt in Petrovac, at a grocery store full of sunburned families in flip flops.  It's a family resort, with a promenade full of strollers and more sunblock than tanning lotion.  Petrovac also has one of the most scenic town beaches, with rocky isles just beyond the bay and high-sided bluffs set on either side.  The sand is reddish and fine, there are lots of appetizing cafes the water is clear.
A very foreign concept to most Americans is the idea of renting a beach umbrella and loungers - but it's the default way for European sun seekers to set up camp by the shore.  At home, we either bring an umbrella or go without shade, and tend to lie on towels.  Here in Montenegro it's possible to lie by yourself, but it's seen as somehow cheating.  Most people pay the few euros for shelter and comfort.
Down beneath rows of kebab stands and backed by minarets, Ulcinj's Mala Plaza has a distinctly Albanian feel.  This close to the border the music changes to more warbled tones, the language landscape shifts and the visitors are almost all from Kosovo and Albania.  Ulcinj has its own energy, a cultural hedonism mixing Islam and bikinis, halal and beer.  The remains of an old castle buttress one side of the beach, the sand is pleasant, the vibe is more boisterous than other Montenegrin beaches.
Tiny, beautiful Rose (pronounced like the wine) is at the remote tip of the Luštica peninsula, jutting out into glass-clear waters and more in touch with the sea.  We stayed the night here, eating great seafood at a waterside konoba and smelling the fresh wind off the open water.  In the country, it's known as a somewhat glamorous locale, but it's not big enough to get overrun.  Diving from the pier into the water is like finding a pocket of heavy, cold atmosphere - the light from the surface dances on the deep rocks, one can see fish darting in the depths.
The only problem is that there's no real "beach."  People lie and swim from the concrete platforms, in a way that reminded us of nearby Croatia.  Tanning on concrete feels like a more extreme form of intake, as though the sun is hardened as it strikes and ricochets from the plane. Where there's no sand or pebbly wash, this is what one has to make do with.
Far away from the sea, in water much calmer and environs less visited, the beach at Murici, on Lake Skadar, felt like a refuge.  Fishermen docked their boats there and the pace was as slow as the days were long.  The light faded gradually from the sky in the evening, leaving us feeling drained and peacefully silent.  Sleeping here is limited to camping or bungalows, the resorts of the coast feel like a different concept of "waterside."
We loved the beach, though it's gravel (to be truthful) and the water is shallow for a very long ways.  It's a sliver of hospitable shore in a landscape dominated by cliff and rock, algae and weeds.  The freshwater swims we took felt luxurious after so much Mediterranean salt.
The most prototypically "perfect" beach in Montenegro is almost certainly Przno beach - not the oiled up, hyper-touristy strip in Budva with the same name, but a different Przno.  Tucked away in the last, wild bay before the Gulf of Kotor, it's visited mostly by Montenegrins in the know and adventurous tourists with their own car.
Here, the water is very shallow for a long way, but the powdery, white sand and calm ripples make it worth the effort spent wading.  Because the beach is so sheltered and the water is so easygoing, it's a popular place for families with young children.  There are picnic tables in the woods around, and a shady, open-air restaurant tucked into the fig trees behind.  Przno is the kind of tropical beach that would be loved anywhere, from the Caribbean to the South Pacific - the shallow, aquamarine water and soft sand feel familiar in a postcard way, the view is of gentle lines, the umbrellas are (at least) well spaced.
Swimming at Drobni Pijesak, looking back towards the mountains and scrub, one can truly feel that they are somewhere remote.  It's one of the few nice beaches in Montenegro that doesn't yet have a forest of condominiums behind it, and it's hard enough to get to that it remains mostly uncrowded.
With white pebbles and a verdant frame, Drobni Pijesak is undoubtedly one of the most beautiful on the coast, but there is very limited parking nearby the water, so most have to walk a precipitous path down from the main road.  It's a trek steep and long enough - about twenty minutes - to keep away the crowds, and there's a nice little cafe tucked into one corner.
Down a long walkway that begins amid stone walls, passes through thick oleanders and then weaves under pine boughs, our favorite beach was also the harshest textured.  The little strip of rock and pebble hidden below Rijeka Rezevici isn't perfect to lie on, but it is a wonderful place to sit, swim and eat.
The water here is full of boulders that hide schools of minnows, quick bream and mullet.  There are hundreds of sea urchins, too, and an altogether wild feel that makes this little cove feel exciting.  It's the world of shipwrecks and skinned knees, of a secret pocket of Adriatic life.  The water is wavy and redolent of salt, there are rarely more than twenty people.
At Balun restaurant, tucked just above Rijeka Rezevici's beach, we ate expertly cooked meals of fresh seafood and fresher vegetables.  Approaching the restaurant, the trail through the woods enters Balun's vegetable garden: vines hung with tomatoes and dusky peppers, rows of lettuces, stone-edged plots of roots.  Our affable waiter told us that they employ one man solely to haul all of the rest of their ingredients (and alcohol) down to the water every evening - and to trudge back up with the trash.  It's a steep, fifteen-minute hike.  "Strong legs," the waiter said.
We ate silky cuttlefish risotto one night and a melange of grilled squid, octopus and carrot during another sunset.  The tables are painted wood, set out under the stars.  There are paintings hung on trees.  The sun's last blazes are especially vibrant here.  The clientele is always excited - it feels magical to have found this place, this beach.  It's so isolated and thrilling, a piece of the Adriatic where the breeze and the bobbing boats inspire energy instead of sloth.  

20 July 2012

A Softer, Quieter Coast

After more than a week of swimming in the salty, rocky Adriatic, Lake Skadar was especially cool and soft.  The beach was muck-bottomed, the surface was calm, the air smelled of trees and earth. The only ripples I heard were my own. It felt as though all the roughness of the world had been smoothed and melted into silt and lakewater.
Those who think of Montenegrin water will surely think of the Mediterranean, but there is another place where boats set out in the mornings and fish jump for flies. Lake Skadar is a quieter, but no less majestic, second coast.  In the more trafficked end, boats cut lines into the lilypads and algae.
Filled by the mountain river Morača, Skadar retains something alpine, even as it lies so close to the sea.  The surface is punctuated with islands and little watercraft.  Beyond the water, in the blue-hued distance, are the peaks of Albania.
The lake is actually shared between the two countries (it's called Shkodër on the other side), with a zig-zag border that cuts down the middle.  Skadar is the largest lake in southern Europe, with a fluctuating surface area of about 170 square miles.  It feels even bigger, maybe because of how exaggerated the mountain shoreline is, or because of how it's positioned: the lake is elongated from east to west, so the sun travels from one end to the other, appearing and disappearing over the water's edge.
At the little pebbly beach in Murici, cows and donkeys nosed through piles of burnt trash and small camper vans stood in the shade.  The place felt like the end of the earth, with nothing but lakewater to look at and sheer mountains behind.  Murici, the town, is a tiny place with a little mosque and steep streets.  In the mornings, a grocery van came to town - old women in headscarves crowded around to buy flour or dish soap.
We slept here, near the beach, in a bungalow that smelled of new pine lumber and bugspray.  There was an open air restaurant, where the people in the campground could eat fried fish or greasy ćevapi.
At "Jezero" restaurant, on the more populated side of Skadar, we feasted on pickled trout and baked eel.  Tour boats docked and puttered around the pier below the restaurant's terrace.  Groups of people were led down to the boats, then motored far out into the distance, where we lost sight of them among the islands.  Groups came back to shore very tan.  The boat touts worked the parking lot relentlessly, waving brochures and spinning tales of private beaches and secret coves.  The meal was too large for us, we retreated to the car full of fish and feeling sleepy.
The western reaches of Skadar dissolve into a marshy, weedy wetland full of waterlilies and eel traps.  There are a few villages here, where shallow fishing boats are pulled up to firm land and women sell live carp on the roadsides.  It's a destitute part of the country, far removed from the development of the coast.  The people are different too, with harder-set mouths and more clothes.
Here, the cultural landscape is tinged by nearby Albania more than by Serbia or Croatia.  The signs are in Shqip, the people are Muslim.
In Murici, we watched a round, older woman wash clothes on the beach, boiling the cloth over a woodfire and then beating the wet clumps on the pebbles.  Further along the pebbled shore, some children swam and a few tourists shared a bottle of wine.  We swam in the evening and listened to the laughing conversation of a Czech rally-racing team.  During our morning dip, we saw that a white-haired German couple had slept right out on the beach.  It was uncrowded and calm there; we all kept our distance from one another, sharing the view and the quiet.
It's difficult to tell, in some places, where the earth begins and the water ends - green fields blend into algae and weeds.  In other parts of coast, the white rock of the mountains slices directly into the surface.  The drive around the lake's edge is a wonder. The road is narrow and crooked, the drops are frightening, there are few guardrails.  One is rewarded with a changing, deserted vista that is wilder and more dramatic than almost anywhere else in the Balkans.
The whole Montenegrin coast of Skadar, and much of the Albanian side as well, has been protected as a national park.  It's a paradise for birds - we watched herons fishing in the evening and pygmy cormorants sunning themselves in the morning light.  Some of the last pelicans in Europe live here, though we didn't see any.
The speck out in the bay is the remaining heap of rocks from tiny Grmožur fortress.
Watching the light fade over the lake's waters, our thoughts were drawn to the blaring music and eternal swimsuits of the coast.  This is a part of Montenegro that feels cut off from the rest, a place where peacefulness reigns.
Interestingly, it is more purely an amalgamation of mountains and water - what this country is famous for- than the famed resorts of Budva or Kotor.  Here, one can slip into the otherworldly more easily.  Swimming and staggering in the salty hotspots: abrasive.  Wading and succumbing in the fresh water: soothing, silent, a dip into the distant and unknown.

19 July 2012

Gypsy Kitchens: Njeguški Fruit Salad

The roadside stalls changed dramatically as we reached sea-level again, driving down the mountain from Njeguši.  The men and women selling Njeguški cheese and smoked ham hocks were replaced by ones sitting beside and almost eclipsed by huge piles of watermelons and cantaloupes. This gave us an idea.  In Montenegro, anything termed "Njeguški" on a menu is either draped, stuffed or smothered with the village's famous sir and pršut.  We knew we wanted to make [blank] Njeguški with the ham and cheese just procured in the village, but we didn't know what.  Until those sweet orbs met us back on the coast.
Pršut and sir have a happy marriage in this country.  Rarely does the first make an appearance without the second on its arm.  They seem like an odd pairing, from different animals, one smelling of smoke and the other delicately aged.  Finding the perfect third element to Njeguški-ize, seemed a little tricky.  Seeing those cantaloupes on the roadside reminded us that in Italy, America and the world over, the favored bedfellow of prosciutto is melon.  Cheese and melon seemed like they may clash, but we were willing to see how the three all got along.
To bridge the cantaloupe-cheese gap, we added in some red onion, fresh parsley and hulled sunflower seeds.  All three of those ingredients are extremely popular in Montenegro and around.  Our sunflower seeds were roasted with salt, which allowed us to skip salting the salad itself.  Between them, the pršut and the cheese, there was plenty of tasty sodium to go around.  The melon acted as a wonderful accompaniment to each version of saltiness, rounding them out while holding its flavorful own in the mix.
To further incorporate all the ingredients, we dressed the mix of squared melon pieces, leafed parsley, strips of pršut and cubed cheese with apple cider vinegar and a drizzle of olive oil.  We did this before adding the sunflower seeds so that they would stick instead of just falling through the cracks to the bottom of the bowl.  Since it was a little tricky to get all ingredients in/on one forkful, we were able to see just how different combinations within the recipe worked.  Melon and cheese - particularly this aged, hard, dryer cheese - do go well together, especially with the onion and parsley mixed in.  Any bite with red onion was better and any with pršut was the best.  The smokiness and marbled fat worked with every other flavor involved.  Luckily, cut super thin and ripped into short strips, it was well incorporated throughout the whole salad.
Being as we're already bridging the savory/sweet salad gap, we feel confident saying that this Njeguški fruit salad can also feature in a meal as a side dish, not just an appetizer or dessert.  It would make a heavenly garnish to a main of grilled shrimp.  We can definitely see it working wonderfully aside eggs at a brunch.  Basically, anything that goes well with prosciutto, cheese or melon goes even better with prosciutto, cheese and melon.  It is much too hot to think of melting cheese or stuffing any meat with some more meat (as is the case with Njeguški ražanj - spit roasted meat stuffed with pršut and sir).  So, finding a refreshing way to use these two fine ingredients, purchased from the village itself, was wonderful.  It's also, quite simply, a great alternative to the standard sliced prosciutto and melon on a plate.
Njeguški Fruit Salad

Ingredients:
All quantities depend on how much you want to make. As a rough guide, we'd say equal parts prosciutto and cheese, equal parts sunflower seeds, red onion, parsley. A good melon base and the oil and vinegar to taste.
- cantaloupe
- Njeguški pršut  (or any thin-sliced smoked ham like Italian prosciutto or  Spanish jambon)
- Njeguški sir (or any hard, but cube-able, dryer cheese like an aged cheddar or asiago)
- red onion, diced
- fresh curly parsley, leafed
- sunflower seeds, hulled, preferably dry-roasted & salted
- olive oil
- apple cider vinegar


Method
- Choose your melon carefully by whatever method your parents (or some tv chef) taught you.  Fragrant is good.  Cube into fairly large pieces, about the size of ice cubes.
- Cut your ham into strips.  If kitchen shears aren't available, as they weren't for us, pull apart along the lines of fat.  This works just as well and hands are a little easier to clean than kitchen shears.
- Place your cut up melon into a large mixing bowl and add in your cubed cheese, strips of pršut, diced red onion and parsley.  Always good to work biggest ingredients to smallest when making a salad.  That way, you can really gauge your proportions.
- Coat with apple cider vinegar and drizzle with olive oil.  Mix with your hands.
- Sprinkle sunflower seeds over the top and then mix again.  Add a few more seeds to the top before serving.
- Refrigerate if not serving immediately.
Check out all of our recipes.

18 July 2012

Montenegro's Churches in July

We've fallen into a lazy rhythm here in Montenegro, of soaking in the sun and expelling the heat back into the starry evenings.  This is a place to swim and walk slowly, and to look at things with the uncritical eye of a tourist.  What can we do in such a beautiful place but enjoy ourselves?  It's hard to react to this place with anything but stupor.  It's too hot and pleasant for anything else.
So, making our circuits around and above the shore, moving inland into the mountains and greener land, we've talked about little and noticed mostly colors and smells.  One of the things that stands out has been the meshing of architecture and rock, and the way the colorful light washes over it all.  The Cathedral of St. Tryphon is Kotor town's most picturesque church.  Built in 1166, it was damaged by an earthquake in the seventeenth century - it got its cockeyed look from the rebuilding process.  The towers don't quite match, the facade is handsomely asymmetrical, the setting is remarkable.  It's one of only two Catholic churches in Montenegro.
In the rocks and yellow grass above Kotor, one of Montenegro's most evocative buildings stands sentinel.  Looking out over the bay, built almost flush with the cliffs around it, the Church of Our Lady of Remedy isn't very big, but it's steeple punctuates the view perfectly.  This is the stuff of postcards and guidebook covers, the kind of chapel built less for worship than inspiration.
Around the bay to the northwest, past patches of hollyhock and flowering orange trees, is one of the largest religious buildings in the Adriatic, the not-really-that-big Birth of Our Lady church in Prčanj.  It's a pretty, blue-bordered church in a small cluster of roof tiles and bathing platforms. It's not nearly as large as one might think it would be, though it did take over 120 years to build. This side of the bay is less built up and has many beautiful, old stone houses on the waterfront. The calm waters there are never roused into more than a quiet lapping, the shallow spots are full of families swimming and playing together.
Up close, the church is almost overpowered by the lascivious blossoms of dozens of oleanders. Old couples stood on their porches in the close environs, fanning themselves and watching us carefully.  The tourists that come to Prčanj are almost all looking for a sunbed or a grilled fish - on the steps of the church, a few surprised men sipped beer and waved to us guiltily.  The place has the air of a forgotten, tropical mission, faded by the sun and just a few years from succumbing to the weeds and salt-air.
In a high, craggy valley, where the sunlight seemed collected as though in a bowl, we came to this grass-roofed, abandoned chapel.  Not far from the water, yet still at an extreme remove, the place had the emptiness of a dessert.  In the rocks around, a few horses and mules stood in what shade they could find, too hot to graze, their necks bent under the strain of July.  A crude wire hook held closed a gate across the church's doorway.
Inside we found a wooden ladder and wheelbarrow.  Also, a much-crumbled stone altar and the remnants of once-blue frescoes on the ceiling.  It was shady and cool, a tiny crossed knave. There were a few cigarette buts on the floor, but no beer cans.  The place was more cave than church, a tiny refuge beside the "ladder of cattaro," an ancient trading route now reduced to an outline in the scrub.
Montenegro's capital, Podgorica, is a spread-out place on a high plateau, far inland.  We talked to one woman from there who said that everyone leaves in the summer - it's too hot, too dusty, too dry.  The city streets were fully blanketed by a mid-summer quiet when we passed through.  This man and a robed priest were forking hay nearby the Cathedral of the Resurrection of Christ. Around them were battered dumpsters and parked cars, a kind of meshing of agriculture and urban blight.  The church, built in 1993, looked more like a municipal building than anything - like a police station set down on the edge of town and given a dome.
Looking like something found at low tide on a barnacled rock, Holy Sunday Church is a tiny speck off the coast near Petrovac.  It was built, some say, by a Greek fisherman who was shipwrecked there and believed that his survival was a miracle.  From beneath a beach umbrella on the shore, the church blends in the with the rock below it.  From the coastal road, it's a little red-roofed speck. Seagulls and sailboats whorled around it, the Adriatic was impossibly blue.