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 MorePolenta Pizza
PRINT Polenta and broccoli rabe pair well in many Italian dishes. Here we give the pairing a new twist as a pizza. Gluten-free. Serves: 6 INGREDIENTS 2 cups, Instant Polenta 1 tablespoon, Instant Polenta 1 1/2 teaspoons, table salt 1/2 teaspoon, garlic salt 6 tablespoons, parmesan cheese – grated 3 tablespoons, il Fustino EVOO (preferably…
Read MoreCampfire Onions
PRINT James and Jody invented this on a fishing trip in the Sierras. Necessity is the mother of invention. Serves: 4 INGREDIENTS 2 large, onions – peeled and quartered 1 tablespoon, kosher salt 2 teaspoons, black peppercorns – whole 2 teaspoons, lemon pepper worcestershire sauce il Fustino Tuscan Blend EVOO METHOD Blend dry ingredients Cut…
Read MoreZuppa di Lenticchie
PRINT Author: Laura S. Kirkley A hearty soup, best served on a cold day and best eaten watching football. Serves: 4 INGREDIENTS 1/4 cup, il Fustino Extra Virgin Olive Oil (Tuscan Recommended) 1 large, onion – diced 2 ribs, celery – diced (if old, remove tough fiber) 1 large, carrot – diced 4 cloves, garlic…
Read MoreZucchini Ribbon Quiche
PRINT Author: Laura Kirkley Serves: 6 INGREDIENTS 2 medium, zucchini 3 tablespoons, il Fustino Tuscan Blend EVOO 1 medium, onion – diced 1/2 teaspoon, thyme leaves – chopped clove, garlic – minced 4 medium, eggs – beaten 2 cups, milk 1 tablespoon, all-purpose flour 1 1/2 cups, ricotta cheese zest of 1/2 lemon 2 tablespoons,…
Read MoreTuscan Sausage and Bean Soup
PRINT Author: Laura S. Kirkley This is our Super Bowl soup, we have been making it since 1985. Serves: 6 INGREDIENTS 1 pound, italian sausage – skined and cut into 1-inch slices 1 tablespoon, il Fustino Tuscan Blend EVOO 1 large, yellow onion – diced 4 cloves, garlic – minced 1 14.5 oz. can, diced…
Read MoreTangerine Glazed Ham with Baby Carrots
PRINT Author: Tyler Florence with revisions by Chef James R. Kirkley, IV This is a visually stunning ham. The ham is dark and crispy and glistens with a sugary glaze Serves: 12 INGREDIENTS 1 (8 to 10-pound), smoked ham – bone-in, skin on Kosher salt and freshly ground black pepper 1 bunch, fresh sage leaves…
Read MoreShort Ribs Bourguignonne
PRINT Author: Revisions by Laura S. Kirkley Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-bone-in-ribs. The bones add richness to the dish. Serves: 6 INGREDIENTS 8 slices, fatty bacon – chopped il Fustino Tuscan EVOO 3 large…
Read MoreSenate Bean Soup
PRINT Author: Revisions by: Chef James R. Kirkley, IV This simple soup has been served to legislators at the U.S. Senate Restaurant in Washington, D.C., since the early 1900s. The authentic version uses navy beans, but an heirloom Yellow Eye bean just makes it better. Serves: 4 INGREDIENTS 4 tablespoons, il Fustino EVOO (preferably Sicilian…
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