Roasted Peppers in Olive Oil

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                            FOOD FUNNY
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Although Rosemary Zwick doesn't claim this to be a true food funny, I'm
sure it has happened to somebody, somewhere:

As he paid for our meal with a gift card, my husband noticed the bill
was more than the card was worth, so he handed our waiter his debit card
to cover the balance. "Wow, some people might have skipped out and stuck
me with the difference," the waiter said. "Thank you for being so
honest." Then, as he took the card, he asked, "Could I see some ID?"

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                            TODAY'S RECIPE
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Both the peppers and the oil they are packed in can be used in the
kitchen so this is a recipe that gives twice. You can pack the different
peppers in separate jars, or mix them for a colorful treat.

Roasted Peppers in Olive Oil

3-4 each red, green, and yellow bell peppers (capsicum)
1 1/2 cup (approx) extra-virgin olive oil
3 sprigs fresh thyme or rosemary
Salt and freshly ground pepper to taste

Place the peppers on a lightly greased baking sheet and place under a
preheated broiler. Cook for about 10 minutes, turning the peppers
frequently, until charred and blistered on all sides. Place the peppers
in a paper bag and allow to rest for 5 minutes. Remove and discard the
peel, seeds, and core. Cut the peppers into thin slices and combine with
the olive oil, fresh herbs, salt, and pepper - divide into three bowls
if you are planning to bottle the different colors separately. Spoon
into 3 sterilized pint (500 ml) jars or bottles and fill with additional
olive oil if necessary. Seal tightly with sterilized lids or stoppers
and store in the refrigerator. Should be used within 2 weeks.
Makes 3 pints (1.5 L).
Received on Thu Apr 29 19:45:24 2010