| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Tomatoes; (about 3 pounds) |
| 3 |
|
Ears corn; shucked |
| 2 |
tb |
Red-wine vinegar |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Chopped fresh basil leaves plus 6 basil |
|
|
; sprigs for garnish |
| 1 |
|
Scallion; chopped fine |
| 2 |
tb |
With butter |
| 1 |
c |
1/4 inch bread cubes |
INSTRUCTIONS
Cut 1/2 inch from the stem end of each tomato and with a melon-ball cutter
scoop out and discard the seeds and pulp, leaving a 1/2-inch shell.
Sprinkle the shells with salt and let them drain, inverted, on paper towels
for 10 minutes. In a large saucepan combine the corn with enough salted
cold water to cover it by 1 inch, bring the water to boil, and boil the
corn for 5 minutes. Drain the corn, let it cool until it can be handled,
and, working over a bowl, cut the kernels from the cobs with a serrated
knife.
In a small bowl whisk together the vinegar and salt and pepper to taste,
add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. To the corn add the dressing, the chopped basil, the scallion,
and salt and pepper to taste.
In a skillet melt the butter over moderately high heat and in it saute the
bread cubes, stirring occasionally, until they are golden. Toss the
croutons with the corn mixture, spoon the mixture into the tomatoes, and
arrange the basil sprigs decoratively on the tomatoes.
Serves 6 as a side dish.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Gateway to the supernatural”