Recipes

Pineapple Cake

Servings: 8 A cake simple and fun to make. The recipe is always requested when I bring it to a gathering. I am including the recipe for cream cheese frosting but all you need is a dusting of powde...

Apricot Balsamic Filled Canolis

Servings: 12 Ingredients: 12, mini canoli shells 1 tsp, lemon zest – freshly grated 6 ounces, Marscapone cheese – room temperature 2 tbsp, il Fustino Apricot Balsamic – divided 3 tbsp, confectione...

Almost Empty Jam Jar Vinaigrette

Servings: 2-8 Ingredients: 1, almost empty jam jar – We used Ojai Jelly Habanero Apricot Jam 3 parts il Fustino Arbosano EVOO 1 part il Fustino White Wine Vinegar 1 tsp, dijon mustard – optional s...

Sesame Seed Dressing

Servings: 12 Author: Pati Burleson, From the Margarita restaurant in Colorado Springs. Ingredients: 1 cup, il Fustino Avocado Oil 1/2 medium, yellow onion – coarsely chopped 2 cloves, garlic – pee...

Shrimp Scampi

Author: Cook’s Illustrated Ingredients: 2 tablespoons, il Fustino EVOO 2 pounds, large shrimp – peeled and deveined 3 tablespoons, unsalted butter 4 cloves, garlic – minced 2 tablespoons, fresh le...

Short Ribs Bourguignonne

Servings: 6 Revisions by Laura S. Kirkley Bourguignonne refers to any dish cooked in the style of Burgundy, France.This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-...

Spaghetti alla Carbonara

Servings: 4 Ingredients: 1 bag (17.6 oz.), Rao’s spaghetti 1/4 cup, il Fustino EVOO 1 tablespoon, unsalted butter 1 large, yellow onion – minced 6 ounces, pancetta or bacon – diced 3 large, egg yo...

Spicy Eggplant Pasta

Servings: 4 Author: Jim Kirkley Easy and inexpensive, this makes a great Italian meal. The eggplant substitutes for meat to make vegetarians happy. Ingredients: 4 servings, pasta – cooked al dente...

Shaved Fennel, Mushroom and Parmesan Salad

Servings: 4 Author: Alice Waters Ingredients: 2 small, fennel bulbs 3 large, white mushrooms 1/2 fresh lemon Parmigiano Reggiano cheese 4 tablespoons, il Fustino EVOO salt and pepper Directions: ...

Smoked Trout, Fennel and Radish Salad

Servings: 8 starter salads Author: Leslie (The Accidental Chef) Thomas Ingredients: 8 ounces, smoked trout filet – flaked 2 large, fennel bulbs & fronds – thinly sliced 8 medium, watermelon ra...

Tagliolini ai Olio al Tartufo Bianco

Servings: 4 Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley Ingredients: 1 pound, Fresh tagliolini pasta 6 cups, chicken stock or water dash, sea salt 6 ounces, unsalt...

Tangerine Glazed Ham with Baby Carrots

Author: Tyler Florence with revisions by Chef James R. Kirkley, IV This is a visually stunning ham. The ham is dark and crispy and glistens with a sugary glaze Ingredients: 1 (8 to 10-pound), smok...