Distinctly Montana Magazine

W W W. D I S T I N C T LY M O N TA N A . C O M 67 CAPRESE 4 large and long Roma tomatoes 12 extra-large basil leaves 1/3 cup extra virgin olive oil 12 slices fresh mozzarella cheese 4 Tbsp balsamic vinegar syrup* Salt and pepper to taste Lay the tomatoes lengthwise in front on you on a cutting board. Using a serrated knife, cut 3 v-shaped slices into the tomatoes. Slice the mozzarella cheese so that the slices fit into the cuts in the tomatoes. Stack 3 or 4 basil leaves and roll them lengthwise very tightly. Cut thin slices so that you end up with "ribbons" of basil. This is called "chiffonade." Chill your salad plates and make a decorative "squiggle" with the balsamic syrup. On the bottom of the tomato (opposite the v-cuts), cut a very thin slice to create a flat surface so the tomato does not roll. Place the tomatoes on top of the balsamic syrup and carefully stuff the v-slices with the mozzarella slices. Sprinkle with salt and pepper. Pour a thin stream of olive oil over the tomatoes and cheese. Add the basil ribbons. *Balsamic syrup is now sold near the vinegars. Or you can make your own by reducing a half cup of balsamic vinegar over medium low heat. When the vinegar is reduced by half, remove from the stove and let cool. SPICE SUMMER NOODLE SALAD 2 large cucumbers, cut into long skinny shreds 10 oz Kimchi* 1 Tbsp soy sauce 1 Tbsp sesame oil 1 tsp crushed garlic 1 tsp sesame seeds 1 Tbsp sugar 1 Tbsp rice wine vinegar 14 oz Asian noodles (Korean buckwheat are best) In a large mixing bowl combine the cucumber shreds, kimchi, soy sauce, sesame oil, garlic, sesame seeds, vinegar and sugar and distrib- ute evenly. Bring 10 cups of water to a boil and add noodles. Cook for about 7 minutes, stirring to prevent clumping. Korean buckwheat noodles are very thin and cook quickly. Strain and run through cold water to chill. Add half the cooled and strained noodles to the salad mixture and toss gently to dress the noodles. With the remaining half, arrange on top of the salad in a decorative swirl to present in an authentic Korean style. *Kimchi is a classic Korean salad, frequently quite spicy. If your supermar- ket carries it, generally it will be displayed near the won ton wrappers, bean sprouts, and fresh ginger in the produce section. Find more of Chef Jim Gray's recipes in the Archives. www.distinctlymontana.com DISTINCTLY MONTANA | DIGITAL My favorite salad EVER is Caprese (please pronounce it kah-pray-zay, not kuh-preece)

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