|  |
Question
What is marination?
Answer Soaking foods in a seasoned, often acidic liquid adds flavor, breaks down tissues for a more tender and juicy result.
|
|
|
November 2011 Newsletter
First issued: November 1, 2011
|
Greetings!
 New York Times Lauds Superiority of California Olive Oil
The the front page of the October 18 issue of the New York Times Dining and Wine Section features an article entitled: California's Olive Oils Challenge Europe's .
"...California producers have mounted a major new effort to bring back the domestic olive oil industry, planting thousands of acres, building new mills and producing oils that can be fresher, purer and cheaper than all but the finest imports."
Read the entire article here.
 Announcing the Winner of the il Fustino Recipe Contest
We are proud to announce the winner of our first annual recipe contest, Beverly Johnson (BJ) Trial. We also wish to thank all of our great customers who submitted their recipes...it was a tough call! Beverly won for her scrumptious "Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions and Balsamic Vinegar." Beverly is the owner of "Get Your Proverbial Just Desserts Baking Company" (cocopazcatering@earthlink.com 805-963-5340). She is infamous for her "Espresso Chocolate Brownies" and "Slap in the Face Lemon Squares". In a brief interview we asked Beverly when she realized she liked to cook. It seems she mirrored the Ruth Reichl model; Beverly's mother was not adept in the kitchen, for Beverly learning to cook was a matter of survival. She did say her Mom was a great baker and Beverly quickly learned that the ability to create sweet tasty treats attracted an abundance of boyfriends. In addition to cooking Beverly also has a passion for hats and her Italian Conversation Group, which meets at Arnoldi's Cafe every Monday 5:30 - 7:00 and where she is known as "Beatrice."
 Beverly's recipe is based on a Guy Fieri creation of the same name. Beverly found il Fustino extra virgin olive oils provided the dish with more spice and richness. The use of il Fustino Balsamic vinegar finished the presentation with a burst of flavor.
See the winning recipe here.
|
|
Technique
 By Chef James R. Kirkley, IV
Thinking About Turkey for the Holidays?
There are so many opinions on the best way to cook turkey. Think about what you are trying to achieve: dark meat that is safely cooked through, white meat that is moist, crispy skin, overall flavor, and drippings with which to make a delicious gravy. All can be accomplished if you follow a few important steps.
First, remove the giblets and place in a small sauce pan with some water, carrot, celery, onion, salt, and pepper. Bring to a boil reduce heat and simmer for 30 minutes. Remove, cool and finely chop the heart, liver, and gizzard. Strain liquid and return giblets, reserve for the gravy.
Turkey is inherently tasteless so you need to add flavor. I begin by liberally salting the interior cavity with kosher salt and stuffing the bird with chunks of apples and onions. This adds flavor and moistens the bird during roasting. Next, I liberally oil the bird with olive oil. This will make the skin crispy. Then I literally coat it with herbs. Dried rosemary, dried thyme, sage, (<- I hum the Simon and Garfunkel song while doing this.) garlic powder, kosher salt, some ground pepper, whatever you like, but when you are done, the entire outside should be completely coated in brown herbs and spices. This adds flavor to the meat, holds the oil, so no basting is needed, and flavors the drippings, which is key to making a delicious gravy.
I roast the turkey at 350 degrees in a covered roasting pan, breast-side down. This method allows the juices to flow into the breast. Approximately 1 hour and 30 minutes into the roasting or when internal temperature reaches 160 degrees, I flip the bird (so to speak). This next step allows skin to crisp. Turn the oven up to 450 degrees and return turkey to oven uncovered. Roast for additional 30 minutes or until meat thermometer registers 170 degrees. Thermometer should be inserted in the thickest portion of the thigh. Complete cooking time is approximately two hours for a 12 pound turkey. I remove the bird to a platter to catch drippings, and let it rest under a tent of foil, while I make the gravy.
GRAVY: the critical component to dinner, a component at which many people fail. Do not despair, gravy can be silky and the highlight of the meal if you follow these simple steps. Ahead of time, I prepare a dark roux by blending equal parts of flour and butter in a small sauce pan and cook, stirring, over medium heat until the flour is nut-brown. Using roux instead of raw flour will insure that your gravy will not be lumpy. I place the turkey roasting pan on the top of the stove over two burners set on medium heat and bring the drippings to a rolling boil. I add the chopped giblets with liquid, a good white wine and let it reduce by half while scraping up the bits from the bottom of the pan, in Chef Speak this is called "deglazing." I add the roux and whisk it in, stirring constantly. I continue adding roux and any accumulated juices from the resting bird until the gravy is the desired degree of thickness. With exception of correcting with salt and pepper this gravy will be perfectly seasoned.
Slice turkey, discard the stuffing, and serve.
Giblets: - 1 carrot coarsely chopped
- 1 stalk celery coarsely chopped
- 1/2 onion coarsely chopped
- 1 cup water
Turkey:
- 12 - 14 pound turkey
- 1/4 cup il Fustino Olive Oil
- 2 yellow onions quartered
- 2 green apples quartered
- Kosher salt
- fresh ground black pepper
- dried Rosemary
- dried Thyme
- dried Sage
- garlic powder
Roux:
Deglazing:
|
|
 Grilled Romaine Lettuce
What? Lettuce on the grill? Have you lost your mind?
Not really. Next time you are grilling steaks try this....
Buy several heads of romaine lettuce. Rince and pat dry. Slice them in half lengthwise. Drizzle them liberally with a good peppery olive oil, such as il Fustino Koroneiki. Sprinkle with some Kosher salt and a good grind of black pepper. When the steaks are nearly done, lay the romaine on the grill, cut side up just for a minute. Then flip them over. Watch out - the oil might flare up. Cook for a minute more. Place on a platter. Grate on some Parmesan cheese. Serve immediately. You may also dress them with a bit of vinegar. We suggest il Fustino Roasted Pepper Blackberry vinegar. Crumbled bleu cheese also works well. Ingredients- 3 heads of Romaine lettuce washed and dried
- il Fustino Koroneiki Extra Virgin Olive Oil
- Kosher salt
- Freshly ground black pepper
- Grated Parmesan cheese
- il Fustino Roasted Pepper Blackberry vinegar (optional)
- Crumbled bleu cheese (optional)
 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
|
|
|
REGULAR STORE HOURS
Monday - Friday: 11:00 - 6:00
Saturday: 10:00 - 5:00
Sunday: Closed
After Thanksgiving we will be open on Sundays: 10:00 - 5:00
Have a Happy Thanksgiving,
Laura & Jim
il Fustino, oils & vinegars |
|
|
Anchovy Stuffed Olives from Spain We usually don't tell our customers that these olives are stuffed with anchovies until they taste them. Then they are totally surprised. Spanish anchovies are sweeter, milder, nuttier, less salty, and just plain better than the nasty, oily things we get that come in a can. We bet you can't eat just one!