Peaches, Si! Tortillas, No!
I was going to write about how to make a tortilla press this week. I had been hankering for homemade tortillas for a while. Unfortunately, I am abysmal at making handmade tortillas thin and round, especially round. So I prevailed upon my Jack of All Trades and Master of Same to make me one. (If you’re wondering that’s my wonderful husband.) With me assisting, of course, camera and whatever skill I can muster we designed and built a tortilla press this past week. I am sad to report that it needs to go back to the drawing board. I’m sure we can solve the design issues this week and I’ll tell you all about it in my next blog.
Anyway, that’s the plan.
So instead of showing you how to make a homemade tortilla press using free materials around the farm I am going to share with you an unusual salad that is right in season and absolutely delicious. You might think it sounds weird but, trust me, even though it’s one of those combinations that doesn’t jump right out at you as being a good one. It is.
I got this recipe from a friend years ago and at the time I pretty much memorized it. It’s a good thing, too. I have never been able to find the recipe anywhere since. Maybe I haven’t looked hard enough.
Greek Fresh Peach and Roasted Bell Pepper Salad
Green bell pepper (bell pepper and peaches should be about equal in volume; half peaches, half peppers)
Salt and pepper
Fresh peaches in season (Freestone are easier to work with but you can use Cling as well. You can also use Nectarines.)
Cut bell peppers in half and get rid of the seeds. Slice them in thin strips.
Put them in a bowl and sprinkle a bit of olive oil on them along with a little bit of sugar and salt and pepper. Mix with your hands to coat the strips. Preheat the oven to about 375 F. Put the bell pepper strips in to roast for about a half hour. After about 15 minutes, check them and turn them. You’re looking for them to get brown around the edges.
When they’re browned take them from the oven and place them in a bowl. Now take about 1 teaspoon cumin seed and in a hot dry iron pan roast them until they turn a little brown. Be careful not to burn the seeds. If they start smoking, they’ve burned so you have to start over. Shake the pan as they brown. That will help them not to burn and for you to keep an eye on them.
When they’re browned, immediately add them to the peppers. Add cayenne pepper to taste.
Peel and slice your peaches. Put them in with the bell pepper when the peppers are cooled. Give the whole she-bang a good squirt of lemon juice. The juice of one lemon should do it. Sprinkle with a little salt and serve. This is good as a side dish, or if it’s a hot day, have a big glass of iced tea or chilled wine (or retsina or ouzo, whatever is your “pizen!”) and just this salad for a light supper.