il Fustino, oils & vinegars
In This Issue
New Products

Q & A Image
What is poaching?
il Fustino, oils & vinegars  
Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavor of the food


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November 2012 Newsletter
First issued: November 1, 2012Like us on FacebookFollow us on TwitterFind us on PinterestView our videos on YouTube
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Fresh Pasta image Announcing Fresh Pasta at il Fustino 

We are proud and excited to offer fresh pasta starting Monday, November 5. Chef John Fernandez will be making fresh tagliatelle right in our store. There is nothing like it, and we're psyched!

Quantities will be limited.




il Fustino, oils & vinegarsHolidays:

Fast Approaching   


While everyone may currently be distracted by the elections and extraordinary weather events on the East Coast, we are already into the holiday gift-giving season. We want to thank all of you who are placing your holiday orders early.










Scallions and Rice image Every year we strive to offer unique gift ideas and products that are not available in any other Santa Barbara store. This year is no different. We have some exciting gift options that we are bringing into the store from all over the world. Reference our "New Products" section to read about some of them.




Pasta with Cheese image We have received dozens of questions concerning our yearly "Holiday Customer Appreciation Sale." As a small way of expressing our gratitude to the community we will be hosting another sale this year. Please watch upcoming Newsletters and follow us on Facebook for the date and time.


Last year James wrote extensively on how to oven roast a turkey, however, this year he addresses the technique of poaching a turkey breast. Every year our family invites as many friends as possible to join us for Thanksgiving dinner. The poached turkey breast technique frees up the oven. No more turkey getting cold while side dishes are warming or visa-versa. James is also reaching out and asking people to ask cooking questions or suggest future recipes. If you've got a culinary emergency give him a shout at  
James LARP image
When James is not working at il Fustino, going to school at SBCC, or cooking, he likes to do live action role playing
By Chef James R. Kirkley, IV

Olive Oil Poached Turkey Breast 


The turkey breast must be cooked through to be tender, however, this thorough cooking tends to make turkey breast dry. Among the techniques that solve this dilemma is one that is not used as often as it might be: poaching in olive oil.


This might sound a little extreme, but contrary to what you might expect, it is not deep-frying, and it is not greasy. (In fact, you wind up eating less oil with food cooked this way than you do in a typical salad.) If the technique is akin to anything, it is the traditional process of making confit, in which meat -- usually duck or pork -- is cooked very slowly in its own fat until tender.


With turkey, the process doesn't take long at all, and is neither difficult nor messy. You immerse the food in good olive oil and keep the oil between 180 and 200 degrees for 45 minutes to 1 hour (the internal temperature of the breast must be 170 degrees when done). The amount of oil depends on the size of the pan, which should be just large enough to hold all the ingredients in one layer, but no larger. If the oil does not cover the food, you must turn the pieces a couple of times and allow a few more minutes for cooking. 


While not absolutely necessary, I strongly recommend brining the turkey breast before poaching it (or cooking it any other way for that matter). In a 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.


Turkey Poaching imageDuring cooking, the oil bubbles gently -- if it was water, you would call it simmering. This technique produces a tender, juicy and flavorful turkey breast. And the process gives the food a textural quality that is uncommon, a kind of density that's really enjoyable.

Once I understood this technique, I realized that having a broad pan filled with olive oil offered opportunities to cook a few other things alongside the breast. A whole head of garlic, cut in half, not only produced what some restaurants call garlic confit -- creamy cloves suitable for spreading on bread or eating straight -- but added delightful fragrance and flavor to the oil. Shallots cooked in the same amount of time, becoming soft and sweet. My favorite addition, however, was carrots. These turned soft and bright orange-red, as they do when steamed, but again somehow dense-fleshed and delicious. In the recipe I call for eight, but the number is approximate; use as many as the pan holds.


il Fustino, oils & vinegarsOne final note: turkey cooked this way is delicious cold. Yeah, turkey sandwiches, one of my favorites.  


You can also save the oil, which has now been infused with garlic, shallots and carrots, and use it as a flavoring agent for other dishes. 


Here is the recipe
New Products

Hazelnut Biscuits image Daelia's Hazelnut Biscuits for Cheese

Daelia's Hazelnut Biscuits for Cheese are based on a traditional Mediterranean recipe and were created to complement fine cheeses. They are made in small batches from California figs and imported hazelnuts.


Hazelnut Biscuit Pairing Suggestions:
They are especially good paired with salty blue cheeses and soft sheep's milk cheeses.





il Fustino, oils & vinegars Sweet Potato Crackers    

Sweet Potatoes are used as the basis and main ingredient for this line of savory sweet potato crackers. Baked and packaged by hand, these artisan crackers are perfect for wine and cheese, salads and make a hearty on-the-go snack, too.We offer:
  • Original
  • Chipotle and Smoked Paprika
  • Gluten-free Cracked Black Pepper
il Fustino, oils & vinegarsThree Pepper Relish

This award-winning relish is crunchy, chunky and delicious! Add it to chicken, brats, hamburgers, sandwiches, fish and more!













Shortbread imageLightly Salted Rosemary Shortbread Cookies 


It's a fact that 9 out of 10 adults love shortbread. A 2011 sofi™ Silver Finalists, this shortbread is crisp and buttery and thinner than most. The fragrant rosemary and sprinkling of sea salt raises the bar to perfect. If you like shortbread, this is the cookie for you.


il Fustino, oils & vinegars Nippers Table Talk

See Jim and Host Arthur von Wiesenberger, on the show aired Thursday, October 25, 9-10 AM on AM1290.


Cork and Fork Radio Program
il Fustino, oils & vinegars

Join Jim and Host John Henigan as they discuss food and wine in this wide-ranging talk program. It airs every Sunday at 10AM on AM 990. Also available streaming at the website.

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Monday - Friday: 11:00 - 6:00
Saturday - Sunday: 10:00 - 5:00
Closed Thanksgiving - November 22, 2012

Happy Thanksgiving!

Jim, Laura, and James

il Fustino, oils & vinegars