T H I S+W E E K Crime takes a holiday By David Corn Cavorting with mystery writers at a conference-cum-carnival in northern Spain A lucky life By Don George, Editor Peter Mayle talks about writing, painting and taking risks August advice By Peter Mayle Oh to be in Paris -- now that the Parisians are gone D E P A R T M E N T S > The Surreal Gourmet By Bob Blumer It's summer -- stay out of the kitchen! Passages "To Timbuktu" By Mark Jenkins African encounters Mondo Weirdo Parts is parts Readers' Tips and Tales The hubris of going "where the tourists don't go" - - - - - - - - - - - - - - - - - Your virtual travel agency - - - - - - - - - - - - - - - - - LA S T+W E E K Tuesday, July 22 Thai Die By Karl Taro Greenfeld An adventure gone awry in northern Thailand A full list of all Wanderlust articles

spontaneous summer salad __________IF YOU CAN'T STAND COOKING IN THE ____________________SUMMER HEAT, GET OUT OF THE KITCHEN ________________FASTER WITH THIS SNAPPY PASTA DISH. THE SURREAL GOURMET | the arrival of the local summer harvest presents a major conundrum for foodies. Just when the fresh produce reaches its flavor peak and its price floor, the temptation to play outside and avoid the heat of the kitchen becomes overwhelming. Fortunately for us culinary hedonists, it is possible to have your cake (or pasta as the case may be) and eat it too. When tomatoes actually taste like tomatoes and fresh herbs grow like weeds, a simple spontaneous pasta will get you in and out of the kitchen in less than 15 minutes. It's a kitchen sink approach that incorporates a couple of staples from the pantry with the best looking herbs from the farmer's stand or your own garden (or the neighbor's garden). Quickly sautéing (instead of simmering) the sauce retains the strong, bright flavors of the ingredients and, ironically, reverses the conundrum. The faster you cook, the better it tastes. Why slave away when mother nature is just waiting for the opportunity do all the hard work for you? One important tip: If you come from, or know of, an Italian mother who prides herself on a tomato sauce that is pampered all day long, don't let her see this recipe (mea culpa, mea culpa). Here's the basic blueprint. Stray from it as you please. - - - - - - - - - - - - SPONTANEOUS SUMMER PASTA (Serves 2) Ingredients 2 tablespoons robust olive oil 3 cloves of garlic, minced 1 leek, pale green section only or 2 shallots or 1 small onion, diced 1 palmful of walnut pieces or pine nuts 1 chili (select variety according to your pain threshold), diced, or 1/2 teaspoon dried chili peppers or 1/4 teaspoon cayenne pepper 1/2 cup lightly packed fresh basil, stems removed, and/or fresh thyme or oregano coarsely chopped 3 medium tomatoes, diced 1/2 cup kalamata olives, pitted and coarsely sliced 1/2 teaspoon freshly ground black pepper 2 servings of fresh or dried pasta -- any style or flavor grated Italian parmesan cheese. 1. In a large pot, bring 6 cups of water and a pinch of salt to a boil. 2. Heat a sauté pan over medium-high heat. Add olive oil. 3. Toss in the garlic, leeks and walnuts. Sauté for 4 minutes or until leeks, garlic and nuts are golden. 4. Add the herbs and chilies, or chili pepper, and toss for 30 seconds (to unlock their flavors). 5. Add tomatoes, olives and pepper. 6. Reduce heat to medium-low and simmer for 5 minutes. At this point, when no one is looking, I usually add an extra splash of olive oil . 7. While sauce is simmering, place pasta in the boiling water and cook according to instructions. 8. Drain pasta. Combine with the sauce in sauté pan. Toss thoroughly. 9. Top with parmesan cheese and serve immediately. Le Secret: The faster this cooks, the "brighter" the flavors. Do not over simmer. The Adventure Club: Use a flavored pasta. Suggested Accompaniment: Crusty bread* (warmed in the oven) and a garden salad Note: Fully cooked, grilled or smoked chicken breast (sliced), or uncooked shrimp are a couple of great additions. They should be added with the tomatoes during step 5. Music To Cook By: Ashley MacIssac "Hi How Are You Today?" A&M Records. Ashley is a young Cape Breton fiddle player who colors traditional fiddling with a rock 'n' roll attitude on this awesome, overlooked record. Wine: Be spontaneous. Try something new. Virtually any wine works with this dish. - - - - - - - - - - - - Bonus summer recipe! FRESHLY BREWED MINT TEA (Makes one pot) Mint tea and real lemonade have one thing in common: Nothing could be simpler. Yet we have become so accustomed to the store-bought stuff that few of us take the effort to make it from scratch. Mint is in abundance this time of year, and farmers are practically giving it away. To make mint tea, simply stem and thoroughly wash a handful of mint leaves, toss them in a big tea pot with boiling water and let steep for about 6-to-8 minutes. Remove the leaves and serve immediately, or refrigerate it and serve over ice, garnished with a fresh mint leaf. *If your bread is a couple of days old, or has lost it's crispness because of the summer humidity, it can be revived by sprinkling it with water and popping it in a pre-heated oven at 400 degrees for about six minutes, or until crispy. July 29, 1997 - - - - - - - - - - - - Illustration by Bob Blumer (a k a the Surreal Gourmet). Browse the Surreal Gourmet Archives The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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