Recipes

Scallops and Leeks with Pernod

Servings: 4 Author: Jim Kirkley and Chef James This is a dish that should be served on special occasions and with no apology, that it is calorie laden. Ingredients: 1 quart, bay scallops (Sea scal...

Spice-Roasted Almonds

Servings: 12Tasty, low-calorie and easy to make Ingredients: 1 pound, raw almonds 1 tablespoon, chili powder 1 tablespoon, il Fustino EVOO 1 teaspoon, kosher salt 1 teaspoon, cumin powder 1/2 teas...

Five Spice Pork and Asparagus

Servings: 4 Ingredients: 3 tablespoons soy sauce 1/2 teaspoon five spice 1 tablespoon corn starch 1 1/2 cups chicken broth 2 cloves garlic, chopped 1/2 lb pork tenderloin, cut in thin strips 1 lb ...

Gin Cocktail with Kaffir Lime and Ginger Vinegar

Servings: 1 Ingredients: 2 ounces, gin 1 ounce, orange juice 1/2 ounce, il Fustino Kaffir Lime and Ginger Vinegar soda water Lime wedge – for garnish Directions: Add the gin, orange juice and Kaf...

Spinach, Apricot and Ricotta Hasselback Chicken

Ingredients: 2 boneless skinless chicken breasts 2 cups, spinach- loosely packed 4 ounces, ricotta cheese 2 tbsp, il Fustino Apricot Balsamic 1 1/2 tsp, dried oregano 1 1/2 tsp, dried thyme 1 tsp,...

Fish with Tomatoes, Olive and Capers

Ingredients: 1 tablespoon, il Fustino Arbequina EVOO 2 medium, cod fillets 1 small, onion – diced 1/2 cup, white wine 2 cans, diced tomato 1/2 cup, pitted black olives – halved 2 tablespoons, cape...

Ancho Vinegar Pickled Red Onions

Ingredients: 1/2 cup, il Fustino Head Ancho vinegar 4 bay leaves 1/2 teaspoon, salt 1/2 cup, water 12 black peppercorns 1 medium, red onion – halved and sliced thin 1 jalapeño chile – stemmed, see...

Frittata

A great way to use left-over spaghetti. You may add green onion, bacon, ham, zucchini, anything else you have laying around the fridge.Ingredients: 1/2 pound, left-over spaghetti or linguine 1 tab...

Fusion Pasta

This is a fusion of Spanish and Italian flavors. Common to both are the capers and olives. The corn is unique to Mexican cooking, but it blends well with the pasta. The pine nuts and the corn add a...

Chili Lime Corn on the Cob

Servings: 4Author: Jim Kirkley Ingredients: 4 ears, corn – in husk 3 tablespoons, unsalted butter – at room temperature 1 tablespoon, lime juice 1 teaspoon, chili powder 1/4 teaspoon, granulated g...

Chocolate Crepe with Jam

Servings: 8 Williams-Sonoma Kitchen Ingredients: 2 cups, milk 2 eggs 3 tablespoons, unsalted butter, melted 1 1/2 cups, all-purpose flour 1/3 cup, unsweetened cocoa powder 1 cup, sugar 1/2 teaspoo...

Chocolate Mousse

Servings: 6 Recipe from Julia Child with revisions by Laura S. KirkleyTurn the mousse into an attractive serving bowl or into individual coupes. You can also pipe this mixture into beautiful stemme...