Monthly Archives: May 2017

Seared Porcini Mushrooms

Posted on 05/25/2017 by Rufus' Food and Spirits Guide

This requires at least 1 lb fresh porcini. Pick caps over stems. Florentine Porcini Mushrooms 1 lb porcini mushrooms 1 whole head garlic 8-12 leaves basil 1/4 cup olive oil 2 tsp dijon Salt/pepper Butter Peel paper from garlic. place … Continue reading →

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Creole Rabbit

Posted on 05/15/2017 by Rufus' Food and Spirits Guide

This is a great way to cook a whole rabbit. Creole Rabbit 2-3 lb fresh young rabbit cut into pieces 1 onion diced fine 2 ribs celery diced fine 2-3 carrots diced fine 4 cloves garlic minced 1/4 lb pork … Continue reading →

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Pickled Radishes

Posted on 05/04/2017 by Rufus' Food and Spirits Guide

So aside from kale the only thing at the farmers market worth buying is radishes. Luckily this helps them taste a lot better. This fills one normal sized wide mouth ball jar. Pickled Radishes 1 bunch radishes tops removed and … Continue reading →

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In Our (New, Shiny Red) Kitchen

Posted on 05/01/2017 by Rufus' Food and Spirits Guide

After almost a year of rental living, we’ve bought a new home and are seeing red. We’re typically earth tone people and love green, but the previous owners picked a red palette for the kitchen and we’re making the most … Continue reading →

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