PARROTWOMAN - Oh, so the oil is just as a flavoring? I thought that was how you were storing the roasted peppers for consumption. Did you ever try to can them?
I like to roast garlic (I do it a bit differently) I take the clove out of the papery covering, I spray a clay cooking container (I use a cylindrical one)with a bit of non-stick spray, cover with a bit of foil and roast for about an hour at 450F. Then they are caramelized and ready for anything, I use in mashed potatoes, etc. But I put them in a pretty brandy decanter (I have so many, and we no longer drink that kind of stuff)and cover with extra virgin olive oil. And leave it out on the counter. It looks pretty & tastes yummy. Especially drizzled over a cold antipasto platter. Or some nice Romano or Provolone cheese.
(I'm making myself hungry - I feel like I want to grab a glass of white wine and have some now.) LOL
Edited by: PUSHWAIT at: 6/1/2009 (14:30)
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