Spring Apricot Salad with Toasted Almonds
Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese.
Red Cabbage Dressed with Apricot Balsamic Vinegar
Melt 3 TBS butter & 3 TBS il Fustino EVOO in a heavy large pot over medium-high heat. Add onion thinly sliced; toss for 1 minute. Add cabbage and sauté until well coated, about 2 minutes. Add 1/3 cup il Fustino Apricot Balsamic Vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Serve.
Curry Ginger Pork Chops with Apricot Balsamic Vinegar & Fennel
Combine ½ cup il Fustino Apricot Balsamic Vinegar, 4 TBS curry powder, 4 TBS grated fresh ginger, 2 TBS il Fustino EVOO, and pepper. Spread mixture over 6 pork chops, cover in refrigerator for, at least one hour. Drizzle il Fustino EVOO into a large frying pan over medium heat. Cook turning only once until done and cooked through. Remove chops, drizzle pan with more Apricot Balsamic Vinegar, and deglaze, top with 2 very thinly sliced fennel bulbs. Toss until crunchy. Top chops with fennel and serve.
Author: Laura S. Kirkley
2 tablespoons, cornstarch
1/4 cup, sugar
1/2 teaspoon, salt
1 medium, egg
2 cups, milk
1 tablespoon, butter
1 teaspoon, vanilla
- In a large saucepan, blend together the cornstarch, sugar and salt. Set aside.
- In a separate bowl, beat the egg and add in the milk. Stir into cornstarch mixture.
- Cook over medium heat until it thickens but be sure to stir it the entire time. Constant stirring will ensure that it does not burn.
- Once it thickens, continue to cook and stir for an additional minute. Mixture should be at a slow rolling boil during this time.
- Remove from heat and add butter and vanilla. Blend well until smooth and creamy.
- Pour into a large or individual serving size dishes.
- Pudding will take approximately four hours to set up at room temperature or two hours in refrigerator.
Pudding is traditionally served at room temperature. Serve with ZerGoot Raspberry Syrup. Garnish with several fresh raspberries and a waffle cookie.
Use in soups, dals, beans and vegetables
2 tablespoons, turmeric
3 tablespoons, cumin powder
6 tablespoons, coriander powder
5 tablespoons, fennel seeds
1 teaspoon, black pepper
1/2 teaspoon, cinnamon powder
- Mix the spices well and store in a stainless steel container.
Rated one of the top 10 soups in the world
4 stalks, Lemongrass
6 leaves, Kaffir lime
5 pieces, Galangal – peeled and sliced thinly
1 pound, Shrimp – unpeeled
8 ounces, mushrooms – optional
2 limes – juiced
2 tablespoons, fish sauce
6 cups, chicken stock
2 tablespoons, green onion – sliced 1/4″
2 tablespoons, cilantro – coarsely chopped
5 pods, Thai chilies – optional
3 tablespoons, Nam Phrik Pao
1/2 cup, coconut milk – optional
3 tomatoes – quartered optional
- FOR SOUP: Peel and devein shrimp reserving shells.
- In a Dutch oven, bring stock to a boil. Tie shrimp shells in a cheese cloth sack. Add shells to boiling broth.
- Crush lemongrass with a mallet and cut them down to fit your pot. Cut diagonal slits in lemongrass leaving them whole.
- Tear Kaffir leaves. Using cheese cloth and string, create a bouquet garni with the lemongrass stalks, Kaffir leaves and the galangal slices.
- Add the bouquet garni to the pot and reduce heat to a simmer. Simmer for 10 minutes.
- Season the soup with fish sauce and additional salt to taste. Remove the shrimp shells but leave the bouquet garni.
- Increase heat to high and add the shrimp and mushrooms and tomatoes if using. Bring to a boil then take it off the heat.
- Add Nam Phrik Pao, crushed chilies (if using), lime juice (to taste), and coconut milk if using. Just before serving remove bouquet garni and add green onion and cilantro.
- Serve with white rice or rice noodles.
- FOR NOODLES: Boil water. Place noodles in a strainer inside a larger bowl. Pour boiling water over noodles until covered and let sit for 1 minute and 15 seconds. Remove colander and rinse with cool water briefly. Separate the noodles now or they will stick together. Place in serving bowl and ladle soup over.
A classic ravioli from the Parma region of Italy
1 cup, fresh ricotta
1 cup, parmigiano reggiano – grated
1/2 cup, spinach – boiled, cooled, squeezed very dry, and very finely chopped
1 egg yolk
salt – to taste
butter – melted
parmigiano reggiano – grated for topping
- Filling: Combine ricotta, parmigiano reggiano, spinach, egg, and a good pinch of salt in a bowl. Mix very thoroughly with your hands. Adjust quantities to get a very balanced flavor profile – no one ingredient should be dominant.
- Form tortelli: Roll out pasta into thin sheets, but not so thin as to be able to see through. Place generous tablespoon of filling about two fingers apart along the midline of the sheets. Fold over the pasta to enclose the filling, and pinch the two sheets together. Using a wheel cutter or knife, cut out each tortelli to the dimension of three fingers wide by two fingers tall.
- Cook the tortelli in boiling salted water for about three to minutes, or until al dente.
- Remove the tortelli from the water, drain briefly, and turn into the serving platter in a single layer. Cover with a healthy topping of parmigiano reggiano, and drizzle with just enough melted butter to wet the parmigiano.
Courtesy Chef John Fernandez
Author: Laura S. Kirkley
Easy and simple but oh so delicious and elegant!
1/2 cup, Mascarpone cheese
1/4 cup, plain or vanilla Greek yogurt
3 tablespoons, honey
1 prepared, pie crust
10 ounces, blackberries
4 ounces, blueberries or raspberries
2 tablespoons, brown or white sugar
- Preheat oven to 350 degrees F
- Blend Mascarpone, yogurt, and 1 TBS of honey, set aside.
- Flour a bread board and unroll your pie crust until flat, cut into 2 1/2′ rounds, place each round in cup of mini muffin pan. Pinch edges as you would for single crust pie. Bake for 7 to 10 minutes, remove from oven and let cool.
- When baked pie shells have cooled, fill cheese, yogurt & honey mixture to 2/3 or 3/4 full.
- Arrange berries on top and dust with sugar.
- Finish with a swirl of remaining honey so berries glisten!
- Easy Peasy – Enjoy!
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.
1 quart, bay scallops (Sea scallops may be used. If sea scallops are used, cut them into quarters.)
6 tablespoons, butter
3 leeks – chopped
salt and freshly ground pepper
2 tablespoons, dry white wine
2 cups, heavy cream
3 tablespoons, shallots – finely chopped
2 tablespoons, Pernod
- Heat 2 tablespoons of the butter in a skillet and add the leeks. Sprinkle with salt and pepper. Cook, stirring occasionally, about 2 minutes.
- Sprinkle with wine and cook about 1 minute. Add the cream and cook stirring often, about 5 minutes.
- As the sauce cooks down, in a separate skillet heat 2 tablespoons of butter and add the shallots, salt, and pepper. Cook about 1 minute, stirring. Add the scallops and cook them until lightly browned.
- Sprinkle with Pernod and heat. Combine the two mixtures. Bring to a boil and swirl in the remaining 2 tablespoons of butter.
- Always serve with baked rice.