Old Spanish Days
We can hardly believe Fiesta is only days away. In honor
of the event we are stocking some products to help you celebrate in
style. We are also including in this month's newsletter some very special
recipes in support of your entertainment needs.
To spice things up for Fiesta, we are featuring a wonderful fresh
Jalapeño EVOO at the store and on www.ilfustino.com. We always
recommend you come into the store and taste before you buy, if you can.
No Infusion: this oil is made fresh in
the press with real Jalapeños. This unique blend of fresh Jalapeños and Mission
Olives is a break from any conventional olive oil. This won't burn your tongue
like a fresh Jalapeño but you'll get a kick, and the flavor of the pepper comes
through in the most amazing way. This oil is fantastic over asparagus or use it
to fry your morning egg(s). And after this batch is gone, we will not get any more until Spring.
We were also able to
obtain beautiful pastas in traditional Fiesta color stripes. The colors are a product
of pasta made with chili pepper/tomato for orange, spinach/nettle for green,
beet root for red, and Turmeric for yellow. So beautiful! We are offering this
unique pasta in two shapes: bow tie and Sombrero. The Sombrero is perfect when
filled with a cheese or meat filling and topped with a tomato sauce or why not
a splash of Jalapeño EVOO and a grind of pepper. These products are perfect when you want to present a dish with a
statement. Limited quantity |
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Recipes
Fiesta Diablo Cake
(Duncan Hines box, revisions by Laura Kirkley)
This recipe may sound pedestrian but trust me it's
wonderful and easy. The cake has a wonderful after-sensation that is
compelling. The taste-testing was done without a frosting. Tasters wanted even
more chocolate! I made it a second time and it is even better with a chocolate
glaze.
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1 package Duncan Hines® Moist Deluxe® Devil's Food Cake
Mix
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1 package (4 serving size) chocolate instant pudding and
pie filling mix
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4 large eggs
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1 1/4 cups water
- 1/2 cup il Fustino Jalapeño extra virgin olive oil
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Preheat
oven to 350°
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Oil
and flour tube pan
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Combine:
cake mix, pudding mix, eggs, water and olive oil in large bowl
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Beat
at medium speed with electric mixer for 2 minutes
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Pour
into pan
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Bake
at 350° for 50 to 60 minutes or until
toothpick inserted in center comes out clean
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Cool in
pan 25 minutes
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Invert
onto heat resistant serving plate
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Cool
completely
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Glaze
Gluten Free Lemon Olive Oil
Cookies
(recipe created by Shauna James Ahern
adapted by Lisa Bogart)
- 1/4 cup sour cream
- 1/4 cup lemon olive oil
- 1 egg
- zest of one lemon or two
limes
- juice of one lemon or two
limes
- 3/4 cup rice flour (can be found at health food
stores or Asian markets)
- 1/2 cup finely ground almonds
- 1/2 cup sugar plus more for sprinkling
- 1 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350 degrees.
- In a small bowl, combine sour cream, lemon olive
oil, egg, citrus zest, and citrus juice. Whisk until smooth.
- In a separate bowl, combine and mix together all of
the dry ingredients. Gently fold the wet ingredients into the dry just
until well combined. Cookie dough should be the consistency of a
thick cake batter.
- Drop about one tablespoon of dough per cookie onto
a baking sheet and sprinkle each one with a little bit of sugar.
- Bake for about 12 minutes. When done, remove
cookies from oven and leave on cookie sheet for about five minutes.
Transfer cookies to a cooling rack and let cool for about another five
minutes. Makes about two dozen small
cookies.
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Slippery Business
From: THE NEW YORKER
August 13, 2007
Excerpts from Slippery Business by Tom Mueller
On August 10, 1991, a rusty tanker called the Mazal II
docked at the industrial port of Ordu, in Turkey, and pumped twenty-two hundred
tons of hazelnut oil into its hold. The ship then embarked on a meandering
voyage through the Mediterranean and the North Sea. By September 21st,
when the Mazal II reached Barletta, a port in southern Italy, its cargo had
become, on the ship's official documents, Greek olive oil. Between August and
November of 1991, the Mazal II and another tanker, the Katerina T., delivered
nearly ten thousand tons of Turkish hazelnut and Argentinean sunflower-seed
oil, all identified as Greek olive oil. Italian investigators discovered the
adulterated oil had gone: to some of the largest producers of Italian olive
oil, among them Nestle', Unilever, Bertolli and Oleifici Fasanesi, who sold it
to consumers as olive oil. In 1997 and 1998, olive oil was the most adulterated
agricultural product in the European Union, prompting the E. U.'s anti-fraud
office to establish an olive-oil task force. After a few years this task force
was disbanded, yet fraud remains a major international problem. "Profits are
comparable to cocaine trafficking, with none of the risks," one investigator
told Mueller.
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Thanks to those of you who visited us this last month. We are very happy with the response we have received and the positive reactions to our store. We are committed to making your visit fun, interesting, and - above all - tasteful.
We have over 20 different oils and vinegars presented in
large (25 liter) tanks called Fustis. We encourage everyone to taste from the
Fusti before buying. Our customers are so enthusiastic, they love the fun of tasting and
the in store expert guidance and education on oils and vinegars.
