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Question:
How many calories are there in Balsamic Vinegar?
Answer:
1 Tablespoon = 10 Calories |
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September 2009 Newsletter
Back to School
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Greetings!
 2009 Summer vacations are over and the school year has begun. It seems everyone is, once again, settling nicely into daily routines. Here at il Fustino we spent the last month doing our homework: evaluating the needs and desires of our customers. Everyone enjoys learning something new because our evening events are catching on. Our recent class, "Salad Daze" was sold out. It is our goal to bring a wide and diverse product offering to Santa Barbara, allowing your visit to be fun, an interesting learning experience, and - above all - tasteful. Read about some of our new products in New Products and Product Review.
 il Fustino offers over 20 different oils and vinegars presented in
large (25 liter) tanks called Fustis. We encourage everyone to taste from the Fustino before buying. Our customers are so enthusiastic, they love the fun of tasting and
education and guidance provided by our expert in-store staff. |
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News & On The Radio!
il Fustino will be open Labor Day
September 7, 2009
il Fustino is participating in Santa Barbara's "Taste of the Town" in support of the Arthritis Foundation
Sunday - September 13, 2009
Noon to 3:00
Riviera Park & Gardens
Register here
Nippers Table Talk Forum
Interview with il Fustino
KZSB AM 1290
Thursday - September 3, 2009 - 9:00am
Listen to streaming audio here
Garden Gossip
Interview with il Fustino
KZSB AM 1290
Friday - September 4, 2009 - 11:00am
Friday - September 4, 2009 - 9:00pm
Saturday - September 5, 2009 - 11:00am
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New Products:
 - Organic White Truffle Oil - Available by the ounce
- Sweet Moroccan Dukkah - is back in stock, Cape Malay Dukkah is on its way from South Africa
- Olive Oil Potato Chips - Sea Salt or Cracked Black Pepper
- Vicenzi
- Amaretto d' Italia, You don't have to travel to Verona, Italy to
taste truly gunuine Italian cookies. Also available Ladyfingers and
Puff Pastry
- Droste Chocolates - Known since 1863 for its pastilles. Bittersweet, Doublet and Extra Dark
- Maille
Mustards available in Santa Barbara. The Maille brand was established
in 1845. Currently stocking Rich Country Dijon and Smooth & Creamy.
Extra Hot coming soon!
- Lavender Olive Oil - natural oil for healthy beautiful skin
- Hungary Bees Wild Acacia Honey - from Hungary, a mild rich tasting honey.
- Organic Mission EVOO is back in stock - green apple aroma
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 Product Review
Lavender Olive Oil
Ever hear the old saying, "I wouldn't put anything on my skin that I would not put in my belly"?
This 100% Extra Virgin Lavender Olive Oil is ALL NATURAL and is
produced from crushing fresh Mission variety olives with real Lavender.
Unlike infused olive oils, this cold-pressed combination
brings you a chemical-free, all natural skin product.
Olive oil and Lavender have long been appreciated for the wonderful
effect they have on skin. Use this everyday for softer, healthier skin.
One pump, easily dispensed through the pump top, is all you need to
cover your hands, but don't stop there! The warmth of your body will release the gentle scent of Lavender all day long.
Lavender, for thousands of years has been held in high regard for its relaxing and refreshing qualities as well as its ability to relieve minor muscular discomforts. (Special note from Laura - if I have a headache I apply this product to my temples, poof headache gone!)
This product is very beautifully presented and makes a wonderful Hostess Gift - or why not treat yourself? We have a limited quantity. |
Events at il Fustino
Thursday September 10, 2009 7:00PM
Just Desserts
Deconstructed Peach Melba served with Olive Oil Ice Cream (!), Deep Chocolate & Orange Olive Oil Cake served with Creme Anglaise, and to top it all off Pan Con Chocolate. $20
Thursday September 24, 2009 7:00PM
Pesto - Three Ways
The word pesto means "pounded" in Italian, and these sauces are traditionally made in a mortar and pestle. The notion of pounded condiments dates back to Roman days, and the practice is quite old in the Middle East. $20
Autumn
Cooking classes will continue to be held the second and forth Thursday of every month. November 26, 2009 - Thanksgiving No Class. Look for "Killer Apps", "Small Plates", "Pasta", and guest appearances from locally renowned chefs and cookbook authors.
RESERVE YOUR SPOT FOR Cooking Classes - WE HAVE LIMITED CAPACITY
Call il Fustino 805.845.3521
Note: il Fustino
is now booking private evening events. The store provides
a beautiful space for an evening get together.
To reserve or for questions, please call Laura at il
Fustino 845-3521.
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Recipes
 Pear and Toasted Goat Cheese Salad
The sweetness of the pears contrasts nicely with the piquant flavor of the goat cheese.
Serves: 4
Ingredients
- 1 pear
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seeded and sliced
- 6 ounces,
goat cheese
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very cold
- 2 tablespoons,
pear vinegar
- 1/2 teaspoon,
sun-dried tomato balsamic creame
- 1/4 cup,
walnut oil
- 1 tablespoon Sweet Moroccan Dukkah
- 2 cups,
arugula or spinach
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washed and dried
- 1 pinch,
kosher salt
- freshly ground black pepper
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to taste
Method
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Place goat cheese in the freezer to get it very cold
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Lay down a layer of the spinach or arugula leaves on a salad plate
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Arrange pear slices around the perimeter of the plate
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In a small bowl blend together the pear vinegar, walnut oil and sun-dried tomato balsamic creame. Whisk until an emulsion is formed.
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Adjust seasoning with a bit of kosher salt and pepper to taste
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Dress greens and pears with the emulsion
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Just before serving, warm a non-stick frying pan over medium heat. Wipe pan with a bit of walnut oil to coat
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Remove goat cheese from freezer and slice into rounds about 3/4 inch thick
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Dredge cheese rounds in Sweet Moroccan Dukkah covering both sides of cheese
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Sear the cheese rounds in the hot pan until the Dukkah browns just a bit
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Carefully remove cheese from pan and place in the center of the salad plate
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Serve
Pepper Salad with Capers
 Serves: 5
Ingredients
- 1 large,
red pepper
- 1 large,
green pepper
- 1 large,
yellow pepper
- 5 tablespoons,
extra virgin olive oil
- 1 clove,
garlic
- 1/2 cup,
basil leaves
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coarsely chopped
- 2 tablespoons,
fresh marjoram
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coarsely chopped
- 2 tablespoons,
capers
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rinsed
- 1 tablespoon,
white wine vinegar (preferably Champagne-Style)
Method
Cut the roasted peppers into thick strips and arrange on a serving
dish. Scatter over the chopped garlic, basil leaves, marjoram and
capers.
Mix together the olive oil, vinegar, salt and pepper and
pour over the salad. Refrigerate for 1 hour before serving.
To roast peppers: hold peppers over a
gas flame until skin is completely blackened. Allow peppers to cook for several minutes. Place peppers in a
plastic Ziploc bag for 10 minutes. Rinse peppers under running water,
rubbing skin to remove. Do not rinse too long or they will get soggy.
Cut the tops off the peppers and remove seeds with your fingers.
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OPEN
Monday - Saturday 10:00 to 5:00
Warm Regards,
Laura & Jim
il Fustino oils & vinegars
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