Well, Coco, as promised I tried your fabulous [b]insalada Caprese[/b].
Being unable to obtain your Canadian Cheese here, I went for the Italian version, using Mozzarella. (This was no simple task: the recipes all called for the water buffalo type of Mozzarella. Now, the original water buffallo cheese maker in the U.S. is about 2 miles from here - his herd of buffalo kept about 60 miles east, in Chino, CA. So I called. They were busy, the rcording said. So I drove there. No name on the building - took two trips to find it. Locked up tight! Went to a local "Italian Deli" - nuthin'! So wound up at the supermarket getting cows milk style Mozzarella,. Sorry about that!
The day dawned bright and sunny - p[erfect day for a garden lunch, right? Hah! Clouds moved in about 11:30 and the temp dropped. Kinda chilly in the garden. Undaunted, I proceeded.
Thinlly sliced Mozzarella, lyered with thinllly sliced, vine ripe tomato, salt, pepper (freshly ground, of course!) and a liberal sprinkling of chopped fresh basil, and a good drizzle of extrera-virgin olive oil. Fresh baked bread, chardonnay.
Well..............O.K., it was good, but rather bland. Didn't excite either my BW or me.
Being unable to obtain your Canadian Cheese here, I went for the Italian version, using Mozzarella. (This was no simple task: the recipes all called for the water buffalo type of Mozzarella. Now, the original water buffallo cheese maker in the U.S. is about 2 miles from here - his herd of buffalo kept about 60 miles east, in Chino, CA. So I called. They were busy, the rcording said. So I drove there. No name on the building - took two trips to find it. Locked up tight! Went to a local "Italian Deli" - nuthin'! So wound up at the supermarket getting cows milk style Mozzarella,. Sorry about that!
The day dawned bright and sunny - p[erfect day for a garden lunch, right? Hah! Clouds moved in about 11:30 and the temp dropped. Kinda chilly in the garden. Undaunted, I proceeded.
Thinlly sliced Mozzarella, lyered with thinllly sliced, vine ripe tomato, salt, pepper (freshly ground, of course!) and a liberal sprinkling of chopped fresh basil, and a good drizzle of extrera-virgin olive oil. Fresh baked bread, chardonnay.
Well..............O.K., it was good, but rather bland. Didn't excite either my BW or me.