Tag Archives: fancy

Domino Potatoes

Posted on 04/14/2020 by Rufus' Food and Spirits Guide

This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving. Domino Potatoes 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried … Continue reading →

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Chicken Picatta

Posted on 04/07/2020 by Rufus' Food and Spirits Guide

  Chicken Picatta 2 large chicken breasts 1/4 cup flour 1/4 cup semolina flour 1/2 cup mushrooms sliced thin 4 garlic cloves smashed ⅓ cup dry white wine 2 tbsp capers coarsely chopped 2 tbsp lemon juice Chopped parsley Butterfly … 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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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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Duck Stuffed with Farro

Posted on 11/29/2018 by Rufus' Food and Spirits Guide

This is a great use of an inexpensive light red you may have foolishly bought again around the start of November. More so it is a fantastic way to present whole duck. It does require de-boning the whole bird intact. … Continue reading →

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Lamb Chops with Porcini Mushrooms

Posted on 07/14/2017 by Rufus' Food and Spirits Guide

This requires 1/2 lb of fresh porcini — no substitutions. Seared Lamb Chops with Porcini Mushrooms 4 lamb chops 1 1/2″ thick 1/2 lb porcini mushrooms sliced into large bites 4 garlic scapes chopped fine 4 tbsp butter 2 oz … Continue reading →

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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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Swordfish on a Bed of Creamy Lentils

Posted on 04/29/2017 by Rufus' Food and Spirits Guide

Fresh swordfish steaks and morel mushrooms are the secret. Swordfish and Red Lentil Puree 2 swordfish steaks 3/4″ thick 1 tsp turmeric 1 tbsp fresh oregano chopped fine 1/4 tsp cayenne pepper 2 tbsp olive oil 1 cup red lentils … Continue reading →

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Halibut and Clam Sauce

Posted on 12/30/2016 by Rufus' Food and Spirits Guide

    The clam sauce really complements the meaty halibut flavor etc etc. This is just really good. Halibut and Clam Sauce 2 doz clams live 1 doz mussels live 1 1/2 lbs halibut fillet 1 large shallot chopped 1 … Continue reading →

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French Toast with Wine-Soaked Pears

Posted on 11/28/2016 by Rufus' Food and Spirits Guide

This topping is good on French toast or pancakes. French Toast with Wine Pear Topping 1 pear sliced thin 1/3 bottle semi sweet white wine * 4 thick slices sourdough or Brioche bread 2 eggs 1/2 cup buttermilk 1/2 tsp … Continue reading →

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