Category Archives: Garden

Blueberry Lemon Scones

Posted on 04/06/2020 by Rufus' Food and Spirits Guide

Blueberry Lemon Scones 4 3/4 cup all-purpose flour 1 T. baking powder 3/4 tsp. baking soda 1/2 cup sugar 1 1/4 tsp salt 1 tsp. lemon zest, grated 1 cup + 1 T. unsalted butter, very cold 1 1/2 cups … Continue reading →

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Grape Currant Jelly

Posted on 09/12/2019 by Rufus' Food and Spirits Guide

Recently got a whole bunch of fresh grapes and currants. This is a jellied jam. The currant is pressed into a juice that jellies the grape jam and it’s tartness is a perfect match to the ripe table grapes. It … Continue reading →

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Semolina Plum Coffee Cake

Posted on 09/11/2019 by Rufus' Food and Spirits Guide

This is a great coffee cake that takes advantage of fresh large plums. Semolina Plum Cake 4 plums halved and pitted 1 1/2 cups + 2 tbsp semolina flour 1 cup unbleached white flour 1 1/2 tsp baking powder 13 … Continue reading →

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Black Cod with Scallop, Fava and Porcini Sauce

Posted on 07/08/2019 by Rufus' Food and Spirits Guide

For this sauce use fresh porcini and double shelled fresh favas. Choose scallops that are roughly the size of a quarter. If black cod is unavailable, halibut, red snapper or trout will work well. To quickly shell the second skin … Continue reading →

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Rhubarb Compote

Posted on 07/06/2019 by Rufus' Food and Spirits Guide

This is a good way to use up leftover cherries and rhubarb. Rhubarb Compote 6 cups rhubarb chopped into 1/2″ pieces 3 cups cherries halved 2 tbsp grated ginger 1 1/2 cups sugar Mix everything together in a sauce pan … Continue reading →

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Fava Puree

Posted on 06/23/2019 by Rufus' Food and Spirits Guide

Again use fresh fava bean pods no longer than 4″. This works best if she second skin can remain on when grinding. The easiest way to tell is eat a raw one and see if the skin is tough and … Continue reading →

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Raw Fava Beans with Romano

Posted on 06/18/2019 by Rufus' Food and Spirits Guide

Fava beans are best served raw, tossed in good olive oil, black pepper and grated romano. They can be eaten whole as long as the outside skin has not grown tough enough to require removal.  Pick pods once they reach … Continue reading →

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Baked Chicken with Chestnut Mushrooms, Pea Shoots and Rhubarb Sauce

Posted on 05/16/2019 by Rufus' Food and Spirits Guide

This is a great way to use leftover rhubarb sitting around after a pie. It also makes use of fresh pea shoots and chestnut mushrooms, all of which come in season at the same time. Strain and keep the boiling … Continue reading →

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Cornmeal Crusted Scallop Salad

Posted on 04/14/2019 by Rufus' Food and Spirits Guide

This is a perfect light dinner or first course. Make sure to use fresh scallops that are all roughly the same size. Four to five are good per person as a main or two as a starter course. This recipe … Continue reading →

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Chilled Cucumber Soup

Posted on 08/18/2018 by Rufus' Food and Spirits Guide

We got a ton of cucumbers from the garden. What to do, what to do. Chilled Cucumber Soup 2 1/2 lbs cucumbers seeded and chopped roughly 1 1/2 cups non fat Greek Yogurt 1/3-1 cup buttermilk 2 tbsp chopped fresh … Continue reading →

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