Author: James Kirkley
A classic Southern dish. Wonderful with lima beans and fried chicken or baked ham.
This sauce goes over white rice. Ideally accompanied by lima beans. A package of frozen lima beans should be cooked in salted water to cover. Add some chopped bacon and let it cook until almost all the water has evaporated and the beans are mushy. Now you are eating!
1 can, tomatoes
3 tablespoons, flour
3 tablespoons, butter or buttery olive oil
1/4 teaspoon, salt
1/4 teaspoon, pepper
1 teaspoon, sugar
- Puree tomatoes in blender until completely liquified.
- In sauce pan over medium heat melt butter or heat olive oil. When butter is melted completely and foaming or the olive oil is hat, add flour. Cook flour stirring constantly, with a wire whisk until it starts to brown slightly.
- Carefully add tomatoes to roux, blending as you go. Cook stirring constantly until thickened. Reduce heat and cook for about 5 or 6 minutes more, stirring occasionally. Careful, it will bubble and spatter out all over the place. Keep the heat as low as possible.
- Add salt, pepper and sugar. This is really to taste. Some tomatoes have more acid than others. The sugar will cut the acid of the tomatoes. The sauce should be barely sweet.
This was one of my Dad’s favorites and was one thing my Mom could make without him complaining, so I guess she made it pretty well according to him. After I got married I asked Mom for the recipe and this is it.
This really does not need a recipe.
4 medium, tomatoes – ripe
1/2 pound, mozzarella cheese – preferably fresh buffalo
8 leaves, basil – chiffonade
il Fustino Basil Olive Oil
freshly ground pepper
- Quarter tomatoes and remove seeds.
- Break up mozzarella cheese into bite-sized chunks
- Roll up basil into small cigar-shapped roll and slice thinly.
- Combine all in a large bowl. Drizzle with Basil Olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss and serve immediately.
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
Easily made with Jalapeno Jelly
Serve with chopped cilantro.
2 tablespoons, Ojai Jalapeno Jelly
4 tablespoons, creamy peanut butter
2 tablespoons, soy sauce or fish sauce
1 tablespoon, il Fustino Pomegranate vinegar
1 tablespoon, thai chili garlic paste (“nam prik pao”) or (“sambal oelek”)
1 tablespoon, water
- Blend all ingredients together adding water as necessary to thin the mixture
- Soak bamboo skewers in water
- Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours
- Place on bamboo skewers
- Grill over medium coals for 10 minutes, turning often
- Pass remaining sauce
Coconut milk may be used instead of water to thin the sauce.
If you have trouble finding glutinous rice, you can substitute Jasmine rice. Chinese sausage can be found at most Asian supermarkets. A good brand is Lap Xuong Thuong Hang.
2 cups, sweet glutinous rice
6 ounces, shiitake mushrooms – sliced into small pieces
2 tablespoons, il Fustino Avocado Oil
3 Chinese style sausage links (lap chong) – casing removed, chopped
2 tablespoons, fried shallots
2 tablespoons, rice wine
1 tablespoon, sugar
1/3 cup, soy sauce
1 tablespoon, sesame oil
- If using glutinous rice, soak the sweet rice for an hour in room temperature water. It is not necessary to soak Jasmine rice.
- Preheat the oven to 350° F.
- In a dutch oven over medium-high heat saute the Chinese sausage until fat is rendered but sausage is not browned. Drain off fat and reserve sausage. Add a tablespoon of avocado oil to pan and saute mushrooms until lightly browned, remove and reserve mushrooms. Add remaining avocado oil and shallots, saute until lightly browned.
- Turn heat to high. Add rice and 3 cups water. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won’t be soft yet.
- While rice is cooking, in a bowl combine the rice wine, sugar, soy sauce, and sesame oil and mix well.
- When rice is ready to go in the oven, add soy sauce mixture, mushrooms and sausage. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.
- Fluff and serve with cilantro and sweet chili sauce, if desired.
For a faster preparation you can make the mashed sweet potato topping up to 2 days ahead and use purchased rotisserie chicken and chicken stock.
Sweet Potato Topping
2 pounds, orange-fleshed sweet potatoes – peeled and cut into 1 inch cubes
2 teaspoons, kosher salt
3 tablespoons, unsalted butter – melted
1/4 teaspoon, freshly ground nutmeg – optional
freshly ground black pepper
2 tablespoons, unsalted butter
2 tablespoons, il Fustino EVOO (preferably Arbequina)
1 large, yellow onion – diced
1/4 cup, celery – diced
3/4 cup, carrots – peeled and diced
1 teaspoon, kosher salt
3 tablespoons, all-purpose flour
1 1/2 cups, chicken or turkey stock or low-salt chicken broth
1/2 cup, whipping cream or half and half
2 1/2 cups, roast turkey or chicken – shredded
2 tablespoons, flat leaf parsley – finely chopped
1 tablespoon, fresh sage – finely chopped
1 tablespoon, fresh thyme – finely chopped
- For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 tsp. of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes.
- Drain potatoes; return to warm pan. Stir over low heat for 1 minute to dry. Using potato masher, mash potatoes. Stir in melted butter, optional nutmeg, the remaining 1 tsp. salt and freshly ground black pepper. Set aside.
- Position a rack in center of oven Preheat oven to 400 degrees.
- For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes.
- Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage, and thyme. Stir to combine while humming Simon and Garfunkel. Return to a simmer. Remove from heat.
- Spoon filling into 2 1/2 to 3 quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible.
- Bake until bubbly, about 20 minutes. Serve immediately.
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!