Jeez, has it been that long since I last posted? I cannot believe how busy I’ve been.
It wasn’t supposed to be this way. Once I turned in my last 20-page paper, I was supposed to spend the day on the couch – watching movies, drinking wine, reading, and maybe even eating some ice cream. Instead, I went to work. And working is what I’ve been doing.
So that’s why I have not yet finished a bottle of wine this week. That’s why I have not read a good book (though I’m slowly working my way through Getting Out: Your Guide to Leaving America). I have managed to do a bit of cooking, though, which is at least a little satisfying. I’ve been using this oil on pasta, a drizzle on salads… it’d be great on popcorn. Get creative with it.
Garlicky, Spicy Pepper Oil
3 cups extra virgin olive oil
5-6 (or more) dried chiles – I had some dried chiles that my brother- and sister-in-law brought back from Italy, but any spicy, dried chile will work. Admittedly, I used the whole bag rather than just 5-6, but my oil is really spicy
5-6 cloves garlic
Pre-heat your oven to 325. Roughly cut the garlic into big chunks. Dry toast the peppers in an oven-proof pan for a minute or two, then add a tablespoon of oil and add the garlic. Stir around for just a minute, then take off the heat, add the rest of the oil, and pop the whole pan in the oven. Roast for 40 minutes. When it’s done, pull it out and let it cool at room temperature before you pour it into a container. You can move it to the fridge or just pour it directly into your pouring vessel of choice.