Western cuisine
tempts tastebuds

Fram page 44

3 gariic cloves, crushed
1-7 oz. tin tomato sauce
% tin water

1 tsp. ground cumin

1 Thsp. chil! powder
cracked pepper

1c, frozen corn

L-red pepper, chopped

% ec. chopped green olives
2 large tomatoes, diced

Topping:

¥ ¢. cornmeal
%e. milk

2 Thsp. oil

2% tsp. baking powder

pinch salt
1 tsp. sugar
4c. grated old cheddar cheese
Before you begin the filling, set
the cornmeal to soak in the milk in
a medium mixing bowl. Ina large
trying pan, cook the meat slowly
with garlic and onion until no pink
shows and onion is limp. Don’t
brown it. Break up the meai as it
cooks. Add remaining ingredients
except tomatoes and simmer 15
minutes. Stir in tomatoes and turn
into a sprayed casserole dish.
Whisk oi! and egg into the corn-
meal mixture. Stir the dry ingredi-
ents (except the cheese) together
on a piece of waxed paper. Stir into
liquid mixture, just until blended.
Spoon over meat. Top with cheese.
Bake at 350°, 25 minutes.

| Fresh tomatoes
guarantee success

From page 43
_ starter at its very best!

816 large fresh basil leaves (not
dried!), torn into small pieces

8 thick slices country bread,
crusts on

4 large cloves gariic

cracked black pepper

coarse seasalt

. Cut tomatoes in half, and gently
squeeze out the seeds. Cut into
rough small cubes.

~ Place two toasts on each large
plate. Spoon the tomato

Serve with knives and forks.
Buon appetito!

I first sampled this lush salad in
Portofino, on the Ligurian coast,
under the hot September sunshine
in a small restorante right on the
port, That was some 20 years aga,
and itis still my favorite summer
salad.

:. You must have really ripe, vine-

ripened tomatoes, fresh basil
leabes, and bocconcici (fresh moz-
zarella) for this recipe. And really
gocd olive oil!

Serve with hot crusty country
Tuscan bread, enjoy with friends,
and eat outdoors.

Serves 4.

3 larss beefsteak tomatoes

5 oz. (150 g) very fresh mozzarel-
la cheese (see note)

20 fresh basil leaves

extra virgin olive cil

seasalt

cracked black pepper

Season with seasalt, and lots of
freshly ground black pepper.

Serve at once, allowing the
salad to sit no longer than 15 min-
utes.

*Shopping information: Fresh
mozzarella, in small balls (boc-
concini), can be found at Duso’s at
Lonsdale Quay Market, at Capers
West Vancouver, and at Super Valu
at Park Royal South.

It is very fresh, a bit pricey, and
very fragile and perishable. It is
packed in water — refrigerate as
soon as you come home, and use
within 24 hours.

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