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Insalata di Verdure alla Griglia

Insalata di Verdure alla Griglia

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Grilled vegetable salad, Capri-style

  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 tsp dried oregano, crumbled
  • 1 tsp ground cumin
  • 1 tsp dry mustard
  • 1 tsp hot red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1 orange, juice and zest
  • 2 small Japanese eggplants or 2 small italian eggplants
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 12 baby zucchini, with zucchini flowers
  • 2 medium red onions
  • 6 scallions
  • 12 spears pencil asparagus
  • kosher salt
  • 12 fresh basil leaves, cut into chiffonade
0/5 (0 Votes)

Crespelle al Formaggio

Crespelle al Formaggio

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Crepes with cheese

  • Crespelle:
  • 1 1/2 cups all-purpose flour
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups milk
  • Filling:
  • 2 1/2 cups ricotta drained in a strainer lined with cheesecloth for 30 minutes
  • 1/2 pound fresh mozzarella, grated
  • 1 cup freshly grated soft sheep's milk cheese (cacio, or a young provolone)
  • 1/2 pound salami, cut into 1/8-inch dice
  • 1/2 teaspoon freshly grated nutmeg
  • 4 tablespoons butter
0/5 (0 Votes)

Linguine with Hot Chiles and Bottarga

Linguine with Hot Chiles and Bottarga

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Bring 6 quarts of water to a boil and add 2 tablespoons of salt

  • 1 lb Linguine
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1/2 - 1 habanero chile,thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
  • 1/4 cup whole flat-leaf parsley leaves
  • 1/2 cup basic tomato sauce-
  • Bottarga, for grating
  • 1/4 cup toasted bread crumbs
  • Pinch chili flakes
0/5 (0 Votes)

Beef and Broccolini Stir Fry with Mango Purée

Beef and Broccolini Stir Fry with Mango Purée

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Cut the flank steak in half lengthwise

  • 1 lb flank steak
  • 1 1/2 tbsp ginger, minced
  • 1 1/2 tbsp garlic, sliced
  • 1 tsp sesame oil
  • 1 tbsp organic wheat-free tamari
  • 6 tbsp canola or grapeseed oil
  • 2 mangos, roughly chopped
  • 1 tsp sambal
  • 1 tsp honey
  • Juice of one lime
  • 2 tbsp water
  • 1 tsp minced fermented black beans
  • 5 dried thai bird chili peppers
  • 1 large bunch broccolini, roughly chopped, blanched 30 seconds and shocked
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Aveta kin Ozu Novu

Aveta kin Ozu Novu

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Steamed swiss chard

  • 2 lb swiss chard
  • 1/3 cup extra virgin olive oil
  • 1 lemon, juiced
  • sea salt
0/5 (0 Votes)

Involtini di Tonno

Involtini di Tonno

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Sweet and Sour Tuna Involtini

  • 1 1/2 pounds tuna fillet, skin off, cut into 8 thin steaks
  • 2 tablespoons chopped fresh thyme leaves plus 1 tablespoon
  • 8 salt-packed anchovies, filleted and soaked 1 hour in water
  • 1/2 cup chopped fresh fennel fronds
  • 4 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped into 1/4-inch dice
  • 2 medium carrots, chopped into 1/4-inch dice
  • 2 ribs celery, chopped into 1/4-inch dice
  • 3 bay leaves
  • 2 cups basic tomato sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup dry red wine
  • 1 bunch Italian parsley, chopped to yield 1/4 cup
0/5 (0 Votes)

Mexican Bison Stew

Mexican Bison Stew

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Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl

  • 3 tbsp chili powder, divided
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 2 lb bison chuck, or brisket, trimmed and cut into 2" pieces
  • 2 tbsp extra-virgin olive oil, divided
  • 2 cups chopped onion
  • 3 mild green chiles, such as Anaheim or poblano, seeded and cut into 1/2" pieces
  • 1 tbsp chopped garlic
  • 1/2 cup tequila
  • 1 15-oz can white or yellow hominy, rinsed
  • 2 cups diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1 cup orange juice
  • 2 tbsp lime juice
  • 3 cups diced (1" pieces) patty pan, chayote or summer squash
  • Freshly ground pepper, to taste
  • 8 lime wedges
  • 1/2 cup fresh cilantro leaves
  • 2 cups finely shredded cabbage
  • 1 cup finely chopped red onion
0/5 (0 Votes)

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

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Preheat the oven to 425°

  • 3 lbs brussels sprouts, quartered
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup walnuts
  • 1/4 cup red wine vinegar
  • 1 tbsp grainy mustard
  • 2 tbsp honey
  • 3 tbsp capers, rinsed and chopped
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • One 2-ounce tin of anchovies, drained and minced
0/5 (0 Votes)

Green Duck Chili

Green Duck Chili

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Remove the duck meat from the bones

  • 1 (5-6 lb) duck
  • 1/4 cup canola oil
  • 1 lb ground pork
  • 1 tbsp finely chopped garlic
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp paprika
  • 2 tsp ground black pepper
  • 1 tsp cayenne
  • salt, to taste
  • 1/4 cup masa harina
  • 1/2 cup all-purpose flour
  • 1/2 cup beer
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 poblano chiles, finely chopped
  • 1 jalapeno, minced
  • 4 cups chicken stock
  • 1 (4 oz) can green chiles, chopped
  • 2 corn tortillas, fried crisp or 8 tortilla chips
  • Kosher salt
  • 2 tbsp chopped cilantro leaves
  • 3 tbsp lime juice
  • 1/2 cup sliced scallions, for garnish
  • 1/2 cup sour cream, for garnish
0/5 (0 Votes)

Sfogliata di Formaggi

Sfogliata di Formaggi

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Zucchini and ricotta tarts, a recipe from the great restaurant La Caravella in Amalfi

  • 2 1/2 teaspoons active dry yeast
  • 1/3 cup warm water
  • 2 1/2 cups tepid water
  • 1/4 cup plus 6 tablespoons extra-virgin olive oil
  • 2 tablespoons milk
  • 1 tablespoon salt
  • 4 cups all-purpose flour
  • 3.5 cups semolina flour
  • 4 scallions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup thinly sliced almonds
  • 1 teaspoon chili flakes
  • 2 large zucchinis, sliced into 1/8-inch rounds
  • 1/2 cup fresh ricotta
5/5 (1 Votes)