I was looking for an easy party appetizer using some of the sweet red bell peppers I still had from my garden, so I flipped through several Italian cookbooks I have and found the idea to make a roasted red pepper crostini (it may have been from a Faith Willinger Tuscan cookbook).

First, you need to char the outsides of the red peppers. I had about a dozen peppers, and I used an outdoor gas grill, which worked great. Then I put them in a paper bag, and closed it up tightly for a few minutes until the peppers had cooled down. Then I pulled off the peels with my fingers – from what I’ve read its important to NOT put the peppers under running water when you do this – you lose some of the tasty flavors that way.

Once I had prepped all my peppers, I prepared the other ingredients for the marinade – about 10 cloves of fresh garlic, also from my garden, which I sliced very thinly.

The first two of my roasted and peeled red bell peppers.

Garlic is nicely strong at this time of year.

And I picked fresh oregano leaves until I had about a half a cup.

Then, I cut the peppers into strips lengthwise, discarding the centers and seeds of course. Next, I took a round glass tupperware dish with deep sides, and I started layering. First a layer of the roasted pepper strips in the bottom. Then I sprinkled with a little sea salt, freshly ground black pepper, and some fresh oregano leaves, and some of the sliced garlic. Then I repeated with more layers. Once all the peppers were in, I poured in enough extra-virgin olive oil to cover. (You’ll want to use a really good oil.)

And then, patience! It’s supposed to marinate ideally for two days in the fridge (covered), and then you let it come to room temperature before serving. I had only made this one day ahead of the party, but it still tasted great. I bought a couple baguettes, and some salted rice crackers for a gluten-free option. I sliced the baguettes but decided not to toast them. Just before the party I arranged pepper strips on a slice of baguette or a cracker and put them out on a platter. They were delicious! I had some leftover and I’m still enjoying them, I think they’ll last quite a while in the fridge.

Marinating the peppers

The final dish, in the front left and rear right, together with some other appetizers.

Lomo Saltado (Peruvian Steak and Potato Stir Fry)

I will soon be heading to Italy to lead two food tours in October 2011, but in the long term we’re interested in leading tours in other places, such as Peru! So I figure this is a good recipe to share. It was delicious, and easy, especially because I cheated a little bit – I bought fresh hot french fries from Zingerman’s Roadhouse (which is only a mile from my house), rather than making my own. This recipe is from the May 2011 issue of Food & Wine magazine. A really nice flavor, with the cilantro, spiciness, and salty fries.

Peruvian Steak and Potato Stir Fry (Lomo Saltado)

1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, minced
salt and freshly ground pepper
1 pound skirt steak
1 red onion, halved and slivered
vegetable oil, for frying
8 ounces frozen french fries
1/4 cup pickled jalapenos, sliced   (I did not have pickled jalapenos, but I had pickled pepperoncini’s from my garden from last year, which I used instead. Worked fine.)
1 large tomato, chopped
1/4 cup fresh cilantro
hot sauce, for serving

1. In a large bowl, combine the olive oil, cumin, coriander, garlic, and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces, slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate 10 minutes.

2. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes, drain on paper towels.

3. Heat a large griddle until very hot, add the steak and onion along with the pickled jalapeno (pepperoncini) and stir fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.