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September 2011 Newsletter
First issued: September 1, 2011
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Greetings!
Vinegar Lore
It is intriguing to think that in today's computerized, sophisticated world, we're still using one product that was discovered - quite by chance - more than 10,000 years ago.
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Vinegar is simplicity itself. The French said it succinctly: vin aigre - meaning sour wine. That is its origin; the discovery that a cask of wine gone past its time had turned to a wonderful new product. Through the centuries vinegar has been produced from many other materials, including molasses,
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dates, sorghum, fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. But the principle remains unchanged - fermentation of natural sugars to alcohol and then secondary fermentation to vinegar. You might say wine is to grapes what vinegar is to wine.
The ancients were quick to find the remarkable versatility of vinegar. Around 5,000 BC, the Babylonians used it as a preservative and as a condiment, and it was they who began flavoring it with herbs and spices. Roman legionnaires used it as a beverage. Cleopatra demonstrated its solvent property by dissolving precious pearls in it to win a wager that she could consume a fortune in a single meal. Hippocrates extolled its medicinal qualities and, indeed, it was probably one of our earliest remedies. The Greeks also reportedly made pickled vegetables or meats using vinegar. Biblical references show how it was much used for its soothing and healing properties. And when Hannibal, a great general, crossed the Alps with an army riding elephants, it was vinegar that helped pave the way. Obstructive boulders were heated and doused with vinegar, which cracked and crumbled the barriers. By about 3000 BC, the making of homemade vinegar was being phased out and, in 2000 BC, vinegar production was largely a commercial industry. During the American Civil War, vinegar was used to treat scurvy, and as recently as World War I, it was being used to treat wounds.
Win A Case of il Fustino olive oil & vinegars  There is still plenty of time to get your recipes submitted. We're receiving creative and innovative olive oil and vinegar cooking ideas. Keep up the good work!
- Winner will receive a combined case (12 bottles) of il Fustino extra virgin olive oils, flavored olive oils & vinegars (your choice.)
- Entry deadline is September 30, 2011, winner must agree to publication of their recipe in il Fustino's November Newsletter.
- All entries must include the use of (You guessed it!) olive oil and/or vinegar.
- Recipes must be emailed to sales@ilfustino.com by midnight September 30, 2011.
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Technique
 By Chef James R. Kirkley, IV
I am often asked about proper ratios in making Basic Vinaigrette. I suggest using Pomegranate vinegar and Tuscan oil in this recipe but only your imagination limits the possible flavor combinations. The il Fustino staff is always at the ready to provide you with mouth popping suggestions.
Basic Vinaigrette - 1/4 Cup il Fustino Pomegranate vinegar
- 2 Tbsp. Dijon mustard
- Salt and freshly ground pepper to taste
- 3/4 Cup il Fustino Tuscan extra virgin olive oil
Using a small bowl, whisk together the vinegar, mustard, salt and pepper until salt is dissolved. Add the olive oil by droplets, whisking until emulsified. If the emulsion breaks, re-whisk before using. The vinaigrette can be held indefinitely in the refrigerator.
Create your own distinctive dressing with the addition of honey, lemon, freshly grated Parmesan cheese, crumbled Roquefort cheese, or horseradish.
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New Items
 Olive Oil by Clare Ferguson
$12.95
Of all the oils, olive oil is the most delicious, most versatile, and the best to choose for your health. Clare Ferguson takes you on a culinary journey to discover all about olive oil and shows you how to cook with this wonderful ingredient.
Loaded with simple and delicious recipes from all around the world, this book should be on your shelf to provide you inspiration for your next healthy and delightful meal.
This 5 1/2 inch by 6 1/2 inch formatted book makes a great little gift on it's own or as an addition to one of our great award winning extra virgin olive oils.
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 Chicken in Roasted Pepper Blackberry Vinegar
Better than sauteed chicken in wine, the extra acid and lack of cream makes this dish tangier and less cloying. The Roasted Pepper Blackberry vinegar adds a layer of smokiness and the sweetness of fruit.
Ingredients- 3 1/2 pounds, chicken drumsticks and thighs
- salt and pepper
- 3 tablespoons, unsalted butter
- 1 head, garlic - broken and peeled cloves
- 1 cup, il Fustino Roasted Pepper & Blackberry vinegar
- 1 pound, tomatoes - roughly chopped
- 1 tablespoon, tomato paste
- 4 sprigs, fresh thyme
- 4 sprigs, fresh flat leaf parsley
- 1 bay leaf
- 1 cup, chicken stock
- fresh parsley
Method- Throughly dry chicken and season with salt and pepper.
- Melt 2 tablespoons of the butter on medium/high in a large skillet until forming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken, just making the skin crisp and giving it color.
- Remove the chicken to a plate
- Add the garlic to the pan and cook about 5 minutes.
- Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes
- Return the chicken to the pan
- Add the tomatoes and tomato paste
- Using a piece of kitchen twine, tie together the thyme, parsley and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes
- Transfer the chicken to a dish, cover, and keep warm
- Pour the stock into the pan juices and boil until thickened, about 10 minutes
- Strain into a saucepan
- Whisk in the remaining tablespoon of butter
- Correct seasoning and pour over chicken
- Garnish with fresh chopped parsley
- Serve with oven roasted or mashed potatoes
Get a printable version of the recipe here to enjoy postings alerts immediately. If you have any requests on topics you passionately want to see covered please contact us: sales@ilfustino.com 805.845.3521
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Events
 Saturday, October 8
1 - 4PM Rancho Sisquoc Winery Santa Maria The annual Celebration of Harvest event is held in October each year, when we're in the thick of the winegrape harvest and winery staff take a needed break to showcase their latest wines, many newly bottled! Join il Fustino along with local restaurants, caterers and specialty food purveyors showcase their talents and the bounty of Santa Barbara County, while live and lively bands fill the air with music.
Taste of the Town
Sunday, September 11
12:00 - 3:00PM
Riviera Park Gardens
 Join us for an epicurean adventure! The Taste of the Town is Santa Barbara's original tasting event, featuring savory samples from many of Santa Barbara's finest restaurants and premiere wineries. All proceeds benefit the Arthritis Foundation.
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REGULAR STORE HOURS
Monday - Friday: 11:00 - 6:00
Saturday: 10:00 - 5:00
Sunday: Closed
Closed on Labor Day - Monday September 6, 2011
Have a Happy & Safe Labor Day,
Laura & Jim
il Fustino, oils & vinegars |
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