Bagna Cauda

PRINT Author: Jody Kirkley Literally translated from Piedmontese dialect, means “warm sauce”. Bagna cauda must be placed on warmers, as it must simmer constantly. Think of it as “Italian Fondue”. Serves: 4 INGREDIENTS 4 cloves, garlic – crushed 1 1/2 ounces, butter – melted 4 ounces, salted anchovies freshly ground black pepper 1 cup, extra…

Read More

Asparagus with Toasted Sesame Oil

PRINT Author: Paulette Lambert Serves: 6 INGREDIENTS 2 pounds, fresh asparagus – trimmed 2 tablespoons, white wine vinegar 1 1/2 teaspoons, shallot – minced 1 teaspoon, dijon mustard sea salt freshly ground black pepper 1 tablespoon, water 2 tablespoons, il Fustino Toasted Sesame Oil 2 tablespoons, walnuts – chopped METHOD Preheat oven to 400°F. Arrange…

Read More

Arroz Con Pollo (Chicken with Rice)

PRINT Author: Jody Rice with Chicken Serves: 4 INGREDIENTS 8 chicken thighs 3 tablespoons, olive oil 2 cups, rice 1 onion – chopped 5 stalks, celery – chopped 2 jalapeno chile peppers – chopped 1 anaheim chili pepper – chopped 6 garlic cloves – chopped fine 1/3 cup, cilantro – chopped 1 1/2 teaspoons, salt…

Read More

40 Cloves and a Chicken

PRINT Author: Revisions by Laura S. Kirkley Serves: 4 INGREDIENTS 8 pieces, chicken (breasts or thighs) 6 tablespoons, il Fustino Arbequina EVOO 10 sprigs, thyme 40 cloves, garlic – peeled salt and pepper to taste 1/2 cup, dry white wine 1 cup, chicken stock METHOD Preheat oven to 350 degrees Season chicken with salt and…

Read More