Përshëndetje nga Shqiperi! (Hi from Albania!)

Hello everyone!  I'm in Albania visiting my friend Kevin.  Things might be a bit slow on the blog front, but stay tuned for meals cooked from his primitive, yet sufficient kitchen.  Should be another culinary adventure.  

Off to the market to see what we can find...

Spring weather and winter food.

After 55 inches of snowfall, very windy nights and layers of scarves and coats and gloves and socks and....you get the point.  Spring is here.  It is lovely.  Being able to sit on the front steps of my building to chat on the phone at night, no need for socks and just a jacket?  Couldn't be more welcome. 

That being said, I had such a craving for chicken pot pit the other night.  And, once I saw Deb's version from Ina Garten, I was sold.  Amalie and Regina came over for a warm wintery meal, despite the beautiful weather. 

Menu:
Chicken Pot Pie (#60) with homemade pastry dough crust (#61)

Tempted as I was to use the pastry sheets I had in the freezer, the thought of a freshly made mixture of butter, flour and salt won the battle.  Pastry dough sort of helps you let go of whatever concern you have for perfection.  Or least it should.  The mish-mash of dough, patched together across the top of the dish, did just that for me.  And, was our dear friend Julia says, "No excuses, no explanations."  How nice! 

Patchwork pastry dough or not, it was delicious.  Make it.  Now.  Despite the weather.  You'll thank me later.

I think she liked it!

239 to go...

Lo siento. (I'm sorry.)

The pausa poquita of the last weeks has been due to two main things in my life: the week gearing up for my trip to Nicaragua and my actual trip to Nicaragua.  After a week of running around, tying up last minute details, one canceled flight and a serious passport glitch with one of our students, our team of nine safely enjoyed Nicaragua, learned much about their educational systems and culture and made it back safely to the Estados Unidos.  Phew.  
That being said, between carefully packing my suitcase, checking off my list of requested items from Peace Corps volunteers we met and trying to remember more than three Spanish words, the kitchen didn't rest completely, - just my fingers with the typing.  Disculpe.  
Pre-trip, the kitchen was busy with visitors, including my amazing co-director of the Nicaragua Project, Amalie Gorbold, for a bit of chocolatey goodness, my beautiful little sister came over for a simple pre-Ani Difranco concert meal and Schaeffer for a silly portioned tuna steaks.  It was a busy week.
Menus:
Chicken piccata (#55)
Chocolate ginger snap tart (#56)

Unbelievably rich.  The pepper adds a bite!

 Never without a dollop of homemade whipped cream.

Cavatelli with cherry tomato and arugula sauce (#57)

All of my favorite things.

Sesame and pepper encrusted tuna (#58)
Wasabi mashed potatoes (#59)

Wow!  Smell that wasabi!

 Really overestimated portions of tuna.  :-)

 Enjoy the photos.  This week is another gear-up for my next excursion.  I leave for Albania next Monday to visit my favorite childhood friend and Peace Corps volunteer. That being said, I really missed my kitchen.

241 to go...

Lobsta Risottuh

I can't remember the first time I had lobster specifically, but growing up on the Jersey Shore (no need for the eye rolls, thank you), there was always seafood on the menu.  At the top of the list, of course, are filets of Striper my dad would bring home from fishing during the fall months.  Can't beat it.  But, when you want to at least try, lobsta does the trick.

So I picked up these adorable little three lobster tails and fresh chives for supper last night.

Lil' lobsta tails await the boiling water

 

Magic wardrobe change in only 4 minutes!

 Menu:

Lobster Risotto (#54)

String beans almondine

I don't know what it was yesterday that called me to google lobster risotto, but it was like a little winter birdy, sick and tired of layered clothing, thick socks, six blankets at night and cold hands, kept whispering 'make something that reminds you of salty air'.  The first recipe that came up was from the New York Times, and there was something about the simplicity of the ingredients and directions that particularly caught my eyes.  

 

I really enjoy the process of risotto-making. It is so methodical and pain-staking.  Yet, at the same time, calls for your opinion.  There is a lot of taste testing.  Is it done just yet?  No, a bit more hot stock and stirring.  And now?  Yes, yes, now it is ready for the best part: the swirled in butter that melds the flavors, softens everything and brings the dish home. 

 

My lobsters were uncooked, yet frozen, but in the middle of DC on a Sunday evening, three grocers later, at 6pm, - what was I really looking for?  I didn't want to scratch the meal, although I was tempted to knowing that today I could've stopped at the fancy fish market near my work.  But, alas, I wanted my risotto last night.  Beth and I needed the rich goodness for supper.  And, honestly, I was impressed with the texture and flavor.  Altogether they were a real treat in the middle of this unbelievably snowy and cold winter.

 

I didn't have any patience or ingredients to make homemade lobster stock, so instead I made a simple stock with dried mushrooms and a bit of vegetable bouillon.  It worked just perfectly.  

 

Coupled with crunchy green beans and a movie, - it ended the weekend on a deliciously high note.

246 to go...