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…
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Author: Laura S. Kirkley Serves: 4 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…
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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.
Read MorePRINT Rated one of the top 10 soups in the world Serves: 2 INGREDIENTS 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 salt 2 tablespoons, green…
Read MorePRINT Author: Laura A classic ravioli from the Parma region of Italy Serves: 4 INGREDIENTS 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 fresh pasta butter – melted parmigiano reggiano – grated for…
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Author: Laura S. Kirkley Easy and simple but oh so delicious and elegant! Serves: 6 1/2 cup, Mascarpone cheese 1/4 cup, plain or vanilla Greek yogurt 3 tablespoons, honey flour 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…
Read MorePRINT 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. Serves: 4 INGREDIENTS 1 quart, bay scallops (Sea scallops may be used. If sea scallops are used, cut them into quarters.) 6 tablespoons, butter 3 leeks – chopped…
Read MorePRINT One of the tastiest things to ever come out of our kitchen. Amazing. Balance with a little Ojai Jalapeno jelly if you like for some sweetness and a bit of heat instead of traditional mint jelly. Serves: 8 INGREDIENTS 1 leg of lamb – bone in (about 6 to 7 1/2 pounds) 1/4 cup,…
Read MorePRINT Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV Serves: 12 INGREDIENTS 2 pounds, pork belly – cut into 2-inch cubes 1 pound, pork shoulder – cut into 2-inch cubes 1 pound, pork fat – cut into thin slices 4 cups, water 1 bouquet garni 1 teaspoon, salt pinch, black pepper 3/4…
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