Roasting Peppers

I love roasted peppers.  And they're SO quick and easy to do on your own.  I know methods vary here...but this is how I do it.

I put my peppers on a cookie sheet and put them in the oven at 400 degrees.  When they get black and blistery on the top, roll them over with some tongs.

You want all 4 sides blackened.

Then throw them in a ziploc and close the top so they will sweat, which will make them easier to peel.

Leave them in the bag for a few minutes, then take them out and peel them.  The skin should come off very easily.

Take out the ribs and seeds.

There ya go - see - easy!  And sooooooooo goooooood.

Saving the Season - Herb Infused Oil

Winter is on it's way.  At least that's what the calendar says.  I really can't tell with the 80+ degree weather we've been having lately, but November's almost over, so surely we're going to get winter, right?

One way I like to preserve the tastes of summer is by infusing my cooking oil with herbs.  The infused oil will last about 6 weeks in the fridge - much longer than cut herbs.  It's super easy, too.  Just put some olive oil or canola oil in a pan or shallow pot and add in some herbs (I used thyme and sage here).  You can either cover it and let it sit at room temperature for a day or two... or heat it.  I like to heat it because I lack patience.  Just let it warm up on low for 30-45 minutes (be careful not to fry or burn the herbs, it will make them bitter), then turn off the heat, cover and let sit overnight.  Drain the oil into a jar (you don't want the pieces of herbs in there, they will die and contaminate the oil) and store in the fridge.  See, I told you it was easy.  And now you can add the taste of fresh herbs long after they've all died out.

You can also do this with shallots, peppers, garlic ~ whatever you want really!  Happy infusing!

Roasted Garlic

I have an addiction.

I wish you could smell this.

You probably don't want to make it though.  You may find yourself addicted too.

Oh - you think you can fight it?  Okay then, just don't say I didn't warn you.

Preheat your oven to 425 degrees.

Cut the top off of a head of garlic.  

 Or three (this may be your first clue that you are developing an addiction).


Tear off a square of foil and put the garlic in the middle.

Drizzle with olive oil; sprinkle with salt and pepper.

Gather the foil ends at the top to make a bulb.

Place in your oven for 25 minutes.

***Warning - your kitchen will start smelling pretty good around the 10 minute mark.  Around 18 minutes you may want to crawl in your oven to hug your garlic.  This is not recommended!***

After 25 minutes, this is what you get. 

You can just squeeze the bottom of the garlic and the pods will slide right out.  Use roasted garlic in pretty much anthing that you would use regular garlic in.  It's soft like butter, so feel free to spread it on bread, too.  Or just eat it right out of the pod all by itself.