Tag Archives: fresh

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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Raw Spinach Stuffed Cornish Hens

Posted on 03/04/2019 by Rufus' Food and Spirits Guide

This is a different way to stuff cornish hens. Cornish Hens Stuffed with Raw Spinach 2 cornish hens 4 cups fresh spinach leaves 6-8 cremini mushrooms sliced in half and then sliced very thin 3 cloves garlic minced Pesto Salt/pepper … 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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Fresh Blueberry Cheesecake

Posted on 08/11/2018 by Rufus' Food and Spirits Guide

The blueberry bushes are really at peak production and there are too many berries to eat slowly. This is my type of problem. Blueberry Cheesecake Sauce 1 1/2 cups fresh blueberries 1/4 cup sugar 1 tbsp lemon juice 2 tsp … Continue reading →

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Broiled Oysters on the Half Shell

Posted on 12/27/2017 by Rufus' Food and Spirits Guide

Here is a simple way to enjoy fresh oysters if someone prefers them cooked and someone else prefers them raw. If you do not know how to shuck an oyster go here. If you do not have an oyster knife … Continue reading →

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Steak with Heirloom Tomato Salad

Posted on 09/01/2017 by Rufus' Food and Spirits Guide

This requires ripe yellow, red and green tomatoes. A really good cut of steak is also a good idea. Steak with Heirloom Sliced Tomato Salad 1/2 lb steak per person Assortment of heirloom tomatoes sliced 1/4″ thick 6-12 basil leaves … Continue reading →

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Fava Bean and Fennel Slaw

Posted on 06/22/2017 by Rufus' Food and Spirits Guide

This is a fantastic salad that goes well with many grilled meats, fish especially. When choosing fava beans pick the youngest possible. If the beans are not bright green inside remove the white second shell as well. Fava and Fennel … Continue reading →

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Grilled Sea Bass with Corn Salsa

Posted on 09/19/2016 by Rufus' Food and Spirits Guide

Here is a simple way to grill really fresh sea bass. Grilled Sea Bass with Corn Salsa for spice rub 1 lb sea bass fillet about 1 1/2″ thick at center 1/2 tsp coriander seeds 2 chili de arbols 1/4 … Continue reading →

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