Sometimes getting back to basics is the most rewarding! Celebrate the wonderful flavors of fresh summer tomatoes by keeping it simple with a drizzle of your favorite aged balsamics. Our staff picks are:
1. Apricot Balsamic
2. Peach White Balsamic
3. Raspberry Reserve Balsamic
And always finish your Caprese with a pinch of flaky sea salt and some fresh cracked pepper.
PRINT Author: Revised by Chef James R. Kirkley, IV Serves: 4 INGREDIENTS 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1 0.7-ounce package dried Porcini mushrooms 2 cloves, garlic – minced 1 tablespoon, il Fustino Aged Balsamic Vinegar 1 tablespoon, packed dark brown sugar 2 tablespoons,…
Read MorePRINT Author: Leslie (The Accidental Chef) Thomas Serve with croutons made with il Fustino Misson Olive Oil and il Fustino Spicy Italian Herbs. Serves: 6 INGREDIENTS 3 tablespoons, raw cashews – soaked in water at outset 2 pounds, green zucchini – chopped 1 large, Vidalia onion – chopped small 4 cloves, garlic – minced 3…
Read MorePRINT Author: Jim Kirkley A derivation of a Recipe from Le Cirque Restaurant in NYC Serves: 4 INGREDIENTS 4 Filets of Sea Bass or Mahi Mahi salt and freshly ground black pepper – for potatoes 4 sprigs, fresh thyme – stripped of leaves for fish seasoning 3 tablespoons, unsalted butter 2 large, cooking potatoes (yukon…
Read MorePRINT Serves: 6 INGREDIENTS 8 medium, ripe tomatoes – thickly sliced 1/2 teaspoon, salt 1 tablespoon, il Fustino aged balsamic vinegar 1 cup, fresh bread crumbs 1 large, garlic clove – minced 1 1/2 tablespoons, fresh thyme – chopped 1/4 teaspoon, fresh ground black pepper 1 tablespoon, il Fustino Extra Virgin Olive Oil METHOD Preheat…
Read MorePRINT This can be prepared as a simple savory polenta, but for a real treat add roasted butternut squash and a drizzle of aged balsamic vinegar. Serves: 4 INGREDIENTS 3 pounds, butternut squash – cut in half and seeded 2 tablespoons, il Fustino Extra Virgin olive oil 3/4 cup, red onion – finely chopped 2…
Read MorePRINT Author: James Kirkley A play on sushi using prosciutto for the nori and arborio rice instead of sushi rice. Serves: 2 INGREDIENTS 2 cups, Arborio rice – rinsed 2 1/4 cups, water 1/4 cup, il Fustino Pomegranate Vinegar 1 teaspoon, kosher salt 1 red bell pepper – roasted and sliced 1 bunch, scallions 6…
Read MorePRINT This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market. Serves: 8 INGREDIENTS 1 medium, cucumber – peeled seeded and diced 1/2 cup, il Fustino Aged Balsamic Vinegar 1/3 cup, il Fustino Garlic Oil pinch, salt 1/2 cup, basil leaves – chopped 2 tablespoons, fresh parsley 2 tablespoons, fresh cilantro METHOD…
Read MorePRINT Author: Chef James R. Kirkley, IV Great served hot off the grill, at room temperature, or cold.You can also grill: corn on the cob, leeks, Japanese eggplant and yellow squash. If you also want to grill potatoes, use par-boiled Red Potatoes and cut into 1″ slices, leave skins on. Make sure potatoes are dry…
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