Recipes

Caesar Salad with Bagna Cauda Dressing

An interesting twist on two classics: Caesar Salad and Bagna Cauda (hot sauce) Ingredients: 4 large, Romaine lettuce heads – Rinsed, drained and dried Parmesan cheese – grated for twills eggs – co...

Caponata

Author: Jim Kirkley from original recipe by Leonardo Curti Mixed Vegetables marinated and sauteed topped with grilled Shrimp, Fish or Chicken. Serve warm or at room temperature. Top with a splash o...

Oven-Roasted Cauliflower with Lemon and Garlic

Author: Emeril Lagase Ingredients: 5 cups, cauliflower – about 1 1/2 inches in diameter (from 1 medium cauliflower) (5 to 6) 1/4 cup, il Fustino Arbequina EVOO 1 tablespoon, garlic – sliced 2 tabl...

Champignons sur Toast (Mushroom Toast)

Ingredients: 2 tablespoons, il Fustino Mission EVOO 4 cups, Crimini and/or mixed mushrooms – thickly sliced 2 ounces, unsalted butter 2 large cloves, garlic – finely minced 1/3 cup, water salt ext...

Chicken Roasted with Poblano Chili

Ingredients: 3 poblano or pasilla chiles 1 teaspoon, il Fustino Avocado Oil 2 tablespoons, il Fustino EVOO 1 large, yellow onion – chopped 4 cloves, garlic – minced 1 tablespoon, chili powder 2 te...

Chick Pea Soup

Delicious and simple this soup can be made in minutes and can be a meal in itself Ingredients: 2 cans, garbanzo beans 4 cups, Chicken broth 1 sprig, Fresh rosemary 1 clove, garlic – whole 1 small,...

Chorizo Risotto

Ahwahnee Restaurant, Yosemite National Park, USA, revisions by James R. Kirkley, IV Ingredients: 1 pound, chorizo 1 1/2 cups, Arborio or Camaroli rice 3/4 cup, white wine supply of near boiling ch...

Cilantro Scallops

Ingredients: 1 pound, large sea scallops Kosher salt Pepper 1/4 cup, il Fustino Arbequina EVOO – plus more for oiling the grates 1/4 cup, cilantro leaves, whole – chopped 2 garlic cloves – minced ...

Fennel Olive Oil Quick Bread

Ingredients: 3 cups, self-rising flour 3 tablespoons, light brown sugar 1 tablespoon, fennel seeds – crushed 2 tablespoons, fennel tops – chopped 1 can, light beer 3 tablespoons, il Fustino extra ...

Fettucini bell Nonno

Ingredients: 10 oz, egg pasta, fettuccine 4 tbsp, salted butter 1 oz, il Fustino White Truffle Oil Directions: Add pasta to boiling salted water. Cook for 3 minutes, drain. Mix with butter and dr...

Cannellini Beans

Servings: 4Author: Revised by Laura S. Kirkley Classic Tartine served on toasted Artisan Bread, Appetizer served on Red Endive or Belgian Endive, Salad served on bed of Spring Greens Ingredients: ...

Carrots Vichy

Servings: 4 Author: James Kirkley Ingredients: 8 carrots – peeled 2 tablespoons, butter 2 teaspoons, sugar 1/2 teaspoon, salt pepper – to taste 1 tablespoon, parsley – chopped   DIrections: Slice...