Conference turris::cooks

    Try chopping some and adding to egg salad.  They are delicious.
    
    

    I've used them in quiche (with asparagus and fontina cheese).
    
    Also, I just made marinated artichoke hearts using some chopped
    up oregano and sun-dried tomatoes with an oil & vinegar dressing.
    YUM! 
    
    Where did you buy yours?  Believe it or not I got mine as a stocking
    stuffer for christmas and can't find them anywhere?  Also I've heard
    references made to sun-dried tomatoes NOT packed in the oil. Anyone
    seen them around?
    
    Lorraine

I got dry sun-dried tomoatoes (not packed in oil, just air) at Earthward, a
health food store in Milford, New Hampshire. They taste just as good to me as
the ones packed in oil but much less greasy (I'm not a big fan of oily
things). I have only used them in various pasta dishes, and they are very
good. The dried ones you have to reconstitute yourself in water but it only
takes a couple minutes, and what I do is throw them in the pasta water a few
minutes before it's done, and drain them with the pasta.

Eryn

    Saute pieces of chicken or veal in butter, add heavy cream, if dried
    sun dried tomatoes throw them in, reduce cream, if oil packed tomatoes
    throw them in after cream is reduced, add small amount of white
    wine and about a tablespoon (optional) of honey mustard.
    	Serve over pasta.
    
    Marilyn

    I priced sun dried tomatoes in oil and found them to cost about
    one dollar per ounce. I thought that was expensive. Are the dried
    (not soaked in oil) sun dried tomatoes as expensive?
    
    Linda
    
    

    Can dried tomatoes be produced via a microwave, or in the oven?
    Are they slices of tomatoes, half a tomato, or the whole thing?
    

    I think you can do them in the oven, at a VERY low temperature
    (like 100) for a long time.  Or, if you live somewhere where
    it's dry and sunny, you can sun dry them.  Or you can buy a
    dehydrator, and do them in that.  The longer they take to
    dry (providing they're drying all that time, not getting
    rained on), the better the taste is.  Quick drying in the oven
    at a higher temperature does not produce as tasty a result.
    
    --L

    I found a bottle of sun-dried tomatoes at Heartland in Fitchburg.
    They have quite a few "gourmet-type" items there.
    

    
    	I bought some dry packed dried tomatoes yesterday and paid 
    	$ 2.49 for 3 oz (84 g.) at my local supermarket. On the back
    	of the package is an address to send away for free recipes.
    	Send a self-addressed stamped envelope with a note giving the
    	name and address of the store from where the tomatoes were
    	purchased. I bought mine at Great Scotts in Farmington Hills,
    	Mich.
    
    
    
    				New Day Distributors
    				P.O. Box 404
    				Etiwanda, CA 91739-0404

    
     Heres's an easy recipe for sun dried tomatoes,
    
     Layer the tomatoes between thin slices of mozzarella cheese
     4-5 layers of each is about right for a small appetizer. 
     Drizzle with alittle olive oil and a pinch of mixed herbs
     <I like herbs de provence>. Bake in a 400f oven just until
     the cheese starts melting. Serve with crusty bread and a 
     rose wine. Great stuff.
    
    
     -mike
    

    
     BTW the recipe in .10 should use either the oil packed
    tomatoes or ones that have been soaked per package 
    instructions. 
    
    
     -mike
    
    

Youy can buy the dry as well as oil packed at Idylwilde Farms in Acton, Ma.  
Also, at That Kitchen Place in Milford, NH.  I've also seen the oil packed at 
the Market Basket in Fitchburg, Ma.  If you rehydrate (soak) the dry packed 
ones, they can be marinated in olive oil with your own blend of herbs and 
spices.  They are often less salty this way.

As far as drying your own, I believe the commercially available ones are made 
from plum tomatoes.  They look like they have been cut in half from top to 
bottom or almost in half, then opened like a book, and then dried.  Of course 
they aren't Sun Dried if you use the microwave (hmmm, think of the marketing 
possibilities!).

Ain't nothin' sun dried in Mass. this year!

						     
							- JP

    Thanks for the suggestions.  The ones I have are packed in olive
    oil, and I find I can use the oil for other purposes, since it is
    worderfully flavored.  The jar doesn't say whether I should refrigerate
    after opening.  All of my olive jars say to refrigerate, so I did
    for safety sake, but I don't know if I need to.  Anyone?
    
    Sarah
    

re:  .13 by MCIS2::CORMIER 
>                               -< Refrigerate? >-

                                   REFRIGERATE! 

If you don't keep it cold, it can go rancid - especially in summer.
    

Never had trouble with mine.  Kept the oil packed in the cupboard through all 
the seasons.  Just made sure the oil stayed above the tomatoes.  The again, I 
keep the ketchup in the cupboard, too.  (Concentrated) Tomatoes are one of 
those things that have enough acid to prevent spoilage on their own for quite 
a while...but when they do spoil, the colors they turn are real pretty!

						     
							- JP

Here's a couple of ideas for the oil packed, sun dried tomatos:

Julienne a couple, and add them to a mixed sautee of veggies.  Pour the lot over 
pasta.

Julienne a couple, and put them in a cheese omelette.

Soften cream cheese with a bit of sour cream, add minced S.D.T.'s, and minced 
or dried basil.  Use as a cracker spread.

Or, the ultimate Yuppie appetizer: Marinate slices of buffalo mozzarella (if 
it aint buffalo, it aint as yuppie, but it's still good) in olive oil, garlic 
and oregano for a couple of hours.  Top with an SDT, and a leaf of basil.  
Serve at room temp.

						     
							- JP

    They're great on homemade pizza, just slice as you would peppers
    and throw them on, they really add a lot of zest.
    
    

    This recipe comes from a Bon Appetit magazine.  
    
    Chicken with Sun-Dried Tomatoes
    
    4 servings
    
    4 skinless boneless chicken breast halves, about 1 1/2 pounds
    3 tablespoons butter
    1/4 tsp freshly ground pepper
    1 large shallot, minced
    2/3 cup heavy cream
    1/2 cup dry white wine
    1/8 tsp of marjoram
    1/4 cup coarsely chopped sun-dried tomatoes
    
    Cut chicken crosswise on the diagonal into 6 equal pieces.  In heavy
    skillet, melt butter over moderately high heat.  When the foam begins
    to subside, add chicken pieces.  Sprinkle with pepper and saute
    over moderate heat, turning chicken until opaque throughout, about
    4-5 minutes.  Remove chicken with slotted spoon.  Saute shallots
    in skillet until soft, about 1 minute.  Add cream, wine, marjoram
    and sun-dried tomatoes.  Bring to a boil over moderate heat.  Cook
    uncovered, stirring occasionally, until slightly thickened, about
    5 minutes.  Return chicken to skillet, simmer gently, spooning sauce
    over chicken until heated through, 2-3 minutes.
    
    This is great!!
    
    If you make extra sauce it's wonderful tossed with a bit of talgiatelle
    on the side.  I know there is a recipe in Bon Appetit from last
    year or the year before for pasta with sun-dried tomatoes and exotic
    mushrooms.  Food heaven - but mom and dad have the Bon Appetit
    magazines and I won't be home again until I leave the company. 
    If anyone is interested in the recipe maybe another kind soul could
    search for it in their collection (or we could send a raiding party
    to Switzerland when my folks take a holiday - any volunteers?).
    
    :^)
    Christine
    

    I just came accross a wonderful way to use sun dried tomatoes. Make
    sun dried tomato pesto! Follow any pesto recipe and substitute sun dried
    tomatoes for the basil. If your tomatoes are soaking in olive oil,
    use some of that oil in the pesto. I used the pesto two ways so
    far.
    
    Pasta Primevera with Sun Dried Tomato Pesto
    Boil pasta, saute vegetables, toss vegetables and pasta with pesto.
    A gourmet meal in minutes! I used chunks of ham when I made it.
    The ham took over an outrageous flavor from the pesto.
    
    Tortelline and Sun Dried Tomato Pesto Appetizer
    Boil tortelline, drain and toss with a little bit of oil, just
    enough oil so that the tortelline does not stick. Arrange tortelline
    on a platter with a small bowl of pesto in the middle. Provide
    toothpicks for dipping tortelline into the pasta.

    
    

    RE:.4

    >Arrange tortelline on a platter with a small bowl of pesto in the
    >middle. Provide toothpicks for dipping tortelline into the pasta. 

    Linda, you forgot the part about moving quickly out of the way as the
    rest of us attack the dish with pointy toothpicks. ;-)

    Having been privileged to taste this, I absolutely second this
    terrific idea! It was fantastic. Did you use the tomatoes already in
    oil? I have some of the dried ones at home, which I usually soften up
    by soaking in boiling water. I was wondering how long I would have to
    soak them in oil  before making this.
    
    Tamzen

    I buy the dried sun dried tomatoes and reconstitute them. I drop
    them in boiling hot water for about 5 minutes then I put them
    into a jar with olive oil and whole garlic cloves. That way they
    are ready when I need them. I think they taste better when they
    have soaked in oil.

RE: .6, .7
    
    From the Sunday Food Section of the Dallas Morning News a couple
    of weeks ago:
    
    				HOT TOMATO	

    Oven-dried, this garden mainstay peps up pasta and more...
    
    "The discovery of a new dish does more for human happiness than the
    discovery of a star," renowned French gastronome Brillat-Savarin
    once said.
    
    And when I first came across oven-dried cherry tomatoes, my reaction
    was Walla! -- as a young journalist once wrote in describing sudden
    understanding.
    
    OK, it's voila.  I just think the journalist's innocent mistake
    more fun, and thus more fitting for these delicious tomatoes, which
    are a lighthearted new food trend -- not a serious breakthrough
    that will change culinary science as we know it.
    
    Slowly dried in an oven until they're intensely flavored and slightly
    chewy, these morsels are a fresher-tasting version of Italian sun-dried
    tomatoes.  They also are less expensive and, since you make them
    yourself, can be seasoned as you please.
    
    Allison Clayton, chef of The Grape, where I encountered oven-dried
    tomatoes in a wonderful pasta, says she makes a big batch every
    night.
    
    "Just before I leave, I fill a cookie sheet with halved tomatoes,
    put them in a hot oven and turn it off," she says.  When she returns
    to work the next day, the tomatoes are done -- though it she wants
    them a bit drier, she places them under a heat lamp.
    
    The cookie sheet should be greased, and the tomatoes should be
    placed cut side up.
    
    For a shorter drying time, Ms. Clayton says you may start the tomatoes
    in a hot (400 - 450 degree) oven, then immediately  turn the
    temperature down to 250 degrees.  Leave for 2 hours, or until dried
    to your liking.
    
    Ms. Clayton eschews unnecessary salt in her food, but says some
    cooks add a sprinkle before placing the tomatoes in the oven.  Fresh
    herbs can be used for seasoning, and if you like to add a pinch
    of sugar when cooking tomatoes, you might try a few grains.
    
    Though red cherry tomatoes are less costly, the yellow variety can
    be oven-dried as well.
    
    Use the oven-dried tomatoes just as you do the sun-dried kind --
    in pastas, pizzas, sauces and garnishes.  Here's one of Ms. Clayton's
    pasta creations.
    
	    	FETTUCINI WITH BASIL PESTO AND OVEN-DRIED TOMATOES
    
    1 pound fresh fettucini
    3/4 to 1 cup basil pesto
    1 pint cherry tomatoes, oven-dried
    1/2 to 3/4 cup sliced black olives
    1/2 cup pine nuts
    1/4 cup olive oil
    1 cup crumbled goat cheese
    
    Cook pasta in boiling salted water for 3 to 4 minutes or until just
    al dente.  Drain and toss with pesto, tomatoes, olives, pine nuts,
    and olive oil.  Garnish with the crumbled goat cheese.  Serves 4.
    
    Basil pesto:  Place 2 cups fresh basil leaves, 4 cloves garlic,
    1/4 cup walnuts, 1/2 cup grated asiago or Parmesan cheese in blender
    or food processor until smooth, adding 1/2 to 3/4 cup olive oil
    as needed.  Makes about 1-1/2 cups; refrigerate extra.

    		"SUN-DRIED" TOMATOES (OVEN CURED)
    
    Italian plum tomatoes
    Salt
    Extra-virgin olive oil
    Garlic cloves or bay leaf (optional)
    
    Cut tomatoes in half lengthwise.  Using your fingers, remove about half
    the juice and seeds.  Flatten the tomatoes slightly so that they will
    dry evenly.  Sprinkle generously with salt.  Place on a rack, cut-side
    up, over a baking sheet or pan.
    
    For an electric oven, turn the thermostat to the lowest possible
    temperature, and do not let it rise about 110 to 120 degrees F.  (You
    may need to prop the oven door open to accomplish this).  In a gas
    oven, the pilot light should keep the temperature low and constant. 
    The important thing is to dry the tomatoes, rather than cook them.
    
    Leave the tomatoes in the oven for 24 to 36 hours, depending on the
    oven and the size of the tomatoes.  You may also turn the tomatoes from
    time to time.  Check after 12 hours.  When the tomatoes are done, they
    will be firm, with no liquid left.  If removed before they are
    completely dried, they tend to be bitter.
    
    Some experts suggest that you adjust temperature as drying progresses.
    For the early hours, heat should be low, 110 to 120 degrees, to prevent
    drying too fast on the outside and trapping moisture inside.  When
    tomatoes are a little more than half dry, raise temperature to 140 or
    150 for an hour to kill spoilage organisms.  When tomatoes are
    two-thirds dry, lower to 120 or 130 and watch closely to avoid a burned
    or cooked taste. 
    
    Soak the dried tomatoes in extra-virgin olive oil, making sure they are
    well covered.  If desired, add whole garlic cloves or bay leaves to
    flavor the oil for salad dressings.
    
    The tomatoes in oil will keep for up to 8 months in an airtight glass
    container stored in the refrigerator.

    	PASTA WITH YELLOW SQUASH, SUN-DRIED TOMATOES, AND FRESH RICOTTA
    
    2 pounds yellow summer squash, sliced
    1 small onion, sliced
    1 clove garlic, minced
    1/4 cup extra-virgin olive oil
    1 pound dried pasta (or equivalent fresh)
    1 pound fresh ricotta cheese
    1/4 to 1/2 pound sun-dried tomatoes in olive oil, sliced into narrow
    	strips
    1 small bunch fresh basil leaves
    1/4 pound grated Montasio or Parmesan cheese
    
    In a large skillet cook squash, onion, and garlic in olive oil until
    slightly limp.  Meanwhile, cook pasta in boiling water until al dente;
    drain.  Toss cooked pasta with squash mixture, ricotta cheese,
    sun-dried tomatoes, and fresh basil.  Sprinkle with grated Montasio or
    Parmesan cheese.  Toss again.  Makes 4 to 5 servings.

    		GOAT CHEESE AND SUN-DRIED TOMATO TOASTS
    
    5 ounces mild goat cheese (chevre)
    1 to 2 tablespoons heavy cream
    1 tablespoon fresh herbs (thyme, hyssop, rosemary), chopped
    12 diagonal slices (1/4 inch thick) from a baguette
    Olive oil
    3 to 4 sun-dried tomatoes in olive oil, sliced into narrow strips
    Freshly ground pepper
    
    Preheat oven to 425 degrees F.  Stir together the goat cheese and the
    cream.  Use enough cream to make the cheese soft and easy to spread. 
    Stir in half of the herbs; set aside.
    
    Brush 1 side of the bread slices with olive oil.  Toast bread in
    preheated oven till light brown.  Spread cheese mixture over oiled side
    of bread.  Lay the strips of tomato in a crisscross or diagonal pattern
    over the top.  Bake until the cheese is warm and soft, about 3 minutes. 
    top with remaining herbs and pepper.  Makes 12 toasts.

    			SUN-DRIED TOMATO PASTA SAUCE
    
    1/4 cup olive oil (from sun-dried tomatoes)
    4 tablespoons unsalted butter
    1 large yellow onion, chopped
    3 ribs celery, minced
    3 carrots, peeled and minced
    3 cloves garlic, minced
    1 teaspoon fennel seeds
    2 (28-ounce) cans tomatoes, undrained
    3/4 cup chopped sun-dried tomatoes in olive oil
    1 cup dry white wine
    Salt and freshly ground black pepper to taste
    Freshly grated Parmesan cheese
    
    Heat oil and butter in a large saucepan over medium-high heat.  Add
    onion, celery, carrots, garlic, and fennel seeds and saute for 15
    minutes.  Stir in canned tomatoes, sun-dried tomatoes, wine, salt, and
    pepper.  Simmer, uncovered, for 1 hour, stirring occasionally.
    
    Transfer the sauce to a food processor fitted with a steel blade. 
    Process with repeated pulses until blended but not smooth.  Tiny chunks
    should remain.  Serve with a hearty pasta such as thick spaghetti or
    ziti, with freshly grated Parmesan cheese.  Makes 6 to 8 servings.

Here's a quick and yummy chicken dish...


Chicken cutlets 	Provalone cheese
bread crumbs		Parmesan cheese
sun-dried tomatoes	white wine

Mix bread crumbs and parmesan cheese.
Dip chicken cutlets in egg, then in bread 
crumbs.  Wrap around provalone cheese and
sun-dried tomatoes; secure with toothpicks.
Place in pan.  Pour 1/2 cup white wine over
all; put a few more sun-dried tomatoes in the
pan.  Bake at 350 degrees for 20 or 30 minutes.

    
    Yes, you pound them out thin first.  I just made some last night
    actually!  I make it with 2 breasts halved (so 4 pieces) and
    put them side-by-side rolled up in a loaf pan (so you don't need
    to secure with toothpicks, they stay together) and I just pour
    the wine in (so I'm not sure it it's exactly 1/2 cup, but it
    is approximate for that amount of chicken).  The loaf pan helps
    the juices stay right around the chicken, and it is very moist.
    
    I also put a dash of sage inside sometimes...

    Our favorite restaurant in the whole world makes a wonderful
    (and creative) appetizer or main course with a 'pink' alfredo 
    sauce over homemade agnolotti.  By 'pink', the ingredients list
    includes sun-dried tomatoes. I have been looking for any  clues
    about the making of a 'pink'alfredo, and have seen none.  Have
    any of you out there seen one?   We're now experimenting...
     

    From the clues you've already given, I'd say find your favorite alfredo
    recipe, puree the sun dried tomatoes in the cream and proceed as
    directed.

    someone in the zuchini file had talked about drying zukes and tomatoes.
    i apologize for not remembering the name (and you are in this file so
    much too) but i was wondering if you can finish about the
    marinating/vinegars that you spoke about.  i would like to try this. 
    
    we could continue the note there or keep this as the official "sun
    dried tomatoes, etc" note.  i will post your original note with
    instructions for drying after this one.  thanks much,
    
    
    cj
    

    
                    <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;5 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 160.52                 Zucchini Recipes Aug-1985                   52 of 54
NITMOI::PESENTI "Only messages can be dragged"       20 lines  21-AUG-1990 08:06
                            -< Drying Instructions >-
--------------------------------------------------------------------------------
First you need to find a rack that has a sreen or mesh surface to it.
I use a couple of grilling racks that are advertised as being for grilling fish
on a bbq ...  Cake racks are just too wide, and the top of the broiler pan
does not have enough holes for air circulation.  Some stainless steel screen
would work if you could figure out a way to keep it flat (a wood frame probably
would not burn, but...).

I slice the 1" diameter x 6" long zukes into 1/4" thick slices, discarding the
ends.  I place these close together on the rack and put them into the oven at 
the lowest setting.  Mine has a 125-150 degree setting.  Also, I use the 
convection setting to get better air circulation, but this is not necessary 
(takes a bit longer without it).  After a couple of hours, I take the racks out,
and turn the pieces over.  They tend to adhere as the juices dry out.  They
also shrink considerably.  About 4 hours or so later, the thinner slices will
be done.  Check them on occasion and remove the done pieces.  They will brown 
slightly when they are completely  dry.  Let them cool, and bag them.  I found
that 5 lbs of zukes (barely fit into a grocery store plastic produce bag) fits
nicley into a 1 qt zip lock once dried.

I'll let you know how they turn out after marinating when I get that far...
    

I found it was best to partially rehydrate the veggies before marinating.  I 
made a mix of 3/4 cup water, 1/4 cup rice vinegar, and 2 Tbsp balsamic vinegar.
To this I added some slivered onion, sliced mushrooms and sliced garlic.  Bring
the mix to the boil, remove from the heat and add the dried veggies.  Everything
should be submerged in the liquid (use a weight if necessary).  Let this steep
about 5-10 minutes.  Drain well.  You can save the liquid to steep the next 
batch, if you want.  Place all ingredients in a jar with shredded fresh herbs,
or dried herbs (tomatoes do well with basil and oregano, the zukes tasted great
with sage).  Cover with good olive oil, and press down to release the trapped
air.  You can also save the oil to use from one batch to the next.  I make small
batches and keep them in the fridge, so I'm not sure how long they would last
on the shelf.  

there seem to be 3 topic already on this subject:

Chicken with Sun-Dried Tomatoes                    2766       2   28-NOV-1990
Pinkalfredo -sundried tomatoes                     3382       1   18-DEC-1991
Sun-dried tomatoes                                 1293      26   26-JUL-1988

there might be only 1 in the near future.  :-)

ed

    Take a loaf of Italian (or French) bread and cut into slices about
    2 inches thick.  Place on cookie sheet (each loaf makes about 10
    slices) and put in a 250 degree oven for about 20 minutes.  Bread
    will be fairly dry and a bit crusty.
    
    Rub cloves of garlic on each slice, spread (with a brush) olive
    oil on top.  Place pieces of sundried tomatoes - then a sprinkle
    of oregano and a slice(s) of mozzarella cheese.  Put under
    broiler for about 1-2 minutes.
    
    Make more    ;*)
    
    I have purchased Sun-dried tomatoes at Purity Supreme and at Monty's 
    Pasta shop in down town Leominster.
    
    When I buy the Sun-dried tomatoes I place a layer of tomatoes in a 
    small jar, sprinkle with oregano and a layer slivered garlic.  Repeat 
    and cover with olive oil - refrigerate - good for up to 6 months.
    
    After I have used the tomatoes I use the oil in salads and in cooking 
    - nothing goes to waste.
    
    Enjoy
    

    There is an Italian Reasurant in Atlanta that make a great pizza with
    Sun Dried Tomatoes.  I have made it at home and came out pretty good (I
    think the reastraunt always leaves out one ingredient)
    
    White Pizza
    
    Buy or make a pizza crust brush the crust lightly with olive oil and
    sprikle basil pile on the sun dried tomatoes and cheese and bake as you
    would any pizza.  It is excellent!!!!
    
    Sasha

    I had a delicious dish of angel hair pasta with feta and sun-dried
    tomatoes at a restaurant yesterday.  It seemed very simple:  toss pasta
    with butter and parsley, crumble feta and tomatoes over pasta.
    
    Easy and very yummy!
    
    --Michelle

    I haven't made the shrimp recipe in so long, I forget the details.  I'll
    have to work on it.  I guess it was before my wife started presenting
    me with pen and paper for the recipes she really likes.  ((I don't
    follow recipes when I cook, and things sometimes don't turn out the
    same every time...))
    
    Any way, for those who like to experiment, the recipe has shrimp and
    sliced mushrooms sauteed in olive oil, with sun dried tomatoes that
    have been rehydrated sliightly, in a sauce made with sherry, white wine
    worcestershire, and balsamic vinegar.  Depending on how it's served, I
    sometimes added cornstarch and water to extend and thicken the sauce
    when served plain, or over rice, or just extra liquids when served over
    pasta (I like my non-tomato sauces thin).
    
    							-JP
    ps: if they are dry-dry, I leave small amounts in the cupboard, or
    freeze large amounts.  The oil marinated ones I leave in the fridge.
    

    HELP!!!!!!! Last week, I bought sundried tomatoes in a packet from my
    local Safeway store. Having read up about them, I decided to store them
    in olive oil. I washed them and then put them in warm water for 20mins.
    I then filled a jar with extra virgin olive oil (Napolina) , put in two
    cloves of garlic and added the soaked tomatoes after I patted them dry.
    A couple of days later, I used them in a pasta dish and they were
    great.....however, last night I was looking in the fridge(where I had
    stored them for over a week) and I noticed that the oil was no longer
    clear. There were whitish particles through the oil and it had went
    kind of "jellified" inside. The tomatoes "look" ok and smell
    ok.........have they went off? What did I do wrong? The only thing I
    can think of is that they might have been still warm when I put them
    into the oil(?) I was intending to use them tonight. Can anyone help?
                                                     Thanks,
                                                             Steve.
    

    Does it look like little pieces of wax floating in there? Mine do that,
    too. So do my brine-cured olives.  I assume it's the olive oil
    hardening from the refrigeration, since you typically don't refrigerate
    oil.   

You got garlic cloves in that olive oil? Did you know that botulinum
bacteria can grow in garlic that's in oil? It's discussed elsewhere in
this conference.

As to whether the white stuff in the oil is simply congealed olive oil,
which as others say is common and harmless, or something nasty (given
the botulism issue), I don't know, and I don't know what to recommend.
Be careful.

    
    	-1

    	Thanks for that timely reminder. My SO put some chili peppers from
    	the garden into olive oil, along with some garlic cloves. The
    	mixture was in a glass jar with a glass stopper left at room
    	temperature. I became suspicious as the oil began turning milky 
    	white. Now I'll just throw it out. One should never use garlic
    	cloves in oil then, is this true? I wonder how the commercial 
    	garlic oils achieve this?

    	Olive oil left at room temperature should remain clear, correct?
    	Any tips on our creating batch #2? I'd think it'd be as simple as 
    	add the red chili peppers, add the olive oil, replace the glass
    	stopper, wait a few weeks, and enjoy. Anything more to it than 
    	that?
    	
    	-Erik

RE: .44

Commercial garlic oils are made by extracting the essential oils from 
the garlic.  The bacteria can't live in the oil alone; they grow on 
the moisture and the tissues of the garlic cloves.

--PSW

    >bacteria can grow in garlic that's in oil? It's discussed elsewhere in
    >this conference.
    
    Any idea which note?  I looked around a bit, but couldn't find it.
    
    
    				Thanks,
    
    				   David

RE: .46 

>>    >bacteria can grow in garlic that's in oil? It's discussed elsewhere in
>>    >this conference.
    
>>    Any idea which note?  I looked around a bit, but couldn't find it.
    
Check out notes 368.11, .12, .13 and .14.

Judy

    Thanks.

    I've gone to a few restaurants where I have tried Linguini with a
    tomato sauce which had sun-dried tomatoes and mushrooms.  It was 
    called Linguini with sun-dried tomatoes and mushrooms.  Does anyone 
    have an official recipe for this?
    
    
    							Marie