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Recipes
Chili-Garlic Roasted Broccoli
By LeeBoruchow
Preheat oven to 425 degrees F
- 1/4 cup extra virgin olive oil
- 5 to 6 cloves garlic, finely chopped
- 1 tbsp chili flakes
- 1 tbsp grill seasoning blend
- 1 large head broccoli, cut into thin, long spears
Anatra al Cioccolato
By LeeBoruchow
This is currently my favorite duck recipe
- 1 large duck, cut into 8 pieces
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 tsp fennel seeds
- 2 tbsp pine nuts
- 5 whole cloves
- 2 tbsp golden raisins
- 2 bay leaves
- 1 tbsp all-purpose flour
- Salt and freshly ground black pepper
- 1 tsp sugar
- 2 tbsp unsweetened chocolate, chopped fine
- white wine vinegar
- 1 small bunch parsley leaves, chopped
- red pepper flakes, to taste
Polpettone di Tonno ai Capperi
By LeeBoruchow
"Tuna loaf" recipe from Bergamo
- 7 oz high-quality tuna jarred in oil
- 2 egg whites
- 0.7 oz grated grana cheese
- 2 tbsp capers in vinegar
- 4 salt-packed anchovy fillets, rinsed
- 6 basil leaves
- 1 lemon, zested and juiced
- 4 tbsp extra virgin olive oil
- fresh baby arugula leaves
- salt, to taste
Green Fish Curry
By LeeBoruchow
Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for ...
- 2 Tbs vegetable oil
- 1/2 tsp brown mustard seeds
- 4 cloves
- 6 green cardamom pods, lightly crushed
- 1 large cinnamon stick
- 1 small onion, finely chopped
- 2 " piece fresh ginger, peeled and quartered
- 2 large garlic cloves
- 1 tsp ground coriander
- 10 1/2 oz coconut milk
- 2-4 green chillies, left whole
- salt, to taste
- 3 1/2 oz fish stock, or water
- 10 curry leaves
- 1 tsp freshly ground black pepper
- 3/4 tsp garam masala
- 1.5 lb firm white fish fillets, cut into large pieces
- 3 tsp lemon juice
- 2 oz fresh coriander leaves and stalks, chopped
Zucchine con Arancia
By LeeBoruchow
Zucchini Braised in Garlic and Orange
- extra-virgin olive oil
- 3 small zucchini, cut into 1/2 inch slices on the bias
- 2 cloves garlic, smashed
- 3 oranges, zest reserved, oranges cut in 1/2
- 1 bunch parsley, finely chopped to yield 1/4 cup
- Salt and freshly ground black pepper
Carciofi al Carbone
By LeeBoruchow
Fire-roasted artichokes - the greatest artichoke recipe EVER
- 8 jumbo artichokes
- 12 garlic cloves, roughly chopped
- 3 tbsp sea salt
- 3 tbsp freshly ground black pepper
- 2 lemons, seeded, peeled, and roughly chopped
- 1 1/2 cups fresh oregano leaves
- 1 cup sliced almonds
- extra-virgin olive oil
- Pinch chili flakes
Zuppa di Pesce Amalfitana
By LeeBoruchow
Zuppa di pesce recipes differ from town to town and even family to family in Italy
- 4 tbsp extra-virgin olive oil
- 1 rib celery, finely chopped
- 4 cloves garlic, thinly sliced, plus 1 whole
- 1 medium red onion, finely chopped
- 1 pinch of dried oreganno
- 1 tbsp crushed red pepper flakes
- 2 cups basic tomato sauce
- 2 cups dry white wine
- 1 cup chopped fresh tomatoes
- 8 giant crayfish or prawns
- 8 mussels, scrubbed and de-bearded
- 12 clams
- 8 oz shrimp, peeled and cleaned
- 4 young red mullet, cleaned but whole
- 4 slices country bread
- 1 clove garlic
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 1 bunch marjoram, finely chopped
Venison Stew
By LeeBoruchow
Season venison with salt and pepper and brown well in a heavy pan
- 2 lb. Venison stew chunks, cut into bite-size pieces
- 2 bay leaf
- 2 tbsp pickling spice (wrapped in cheesecloth and tied off)
- 1 onion, coarsly chopped
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
- 4 carrots, cut into 1/2" pieces
- 4 celery stalks, cut into 1/2" pieces
- 4 red skinned potatoes, cut into 1/2" pieces
- 4 cups beef or veal stock
- 2 tsp red wine vinegar
- 1 16 oz can whole peeled tomatoes, crushed by hand
- Salt, to taste
Buffalo Hot Dogs with Pickled Jalapeno Slaw
By LeeBoruchow
Combine mayo, honey, jalapeno juice, salt and pepper in a bowl
- 1 tbsp whole grain mustard, plus more
- 1/4 cup organic mayonnaise
- 3 tbsp pickled jalapeno juice
- a drizzle of honey
- 1 half small red cabbage, thinly shredded
- 1 medium carrot, grated
- 2 green onions, thinly sliced
- 1/4 cup pickled jalapenos, chopped
- 1/4 cup chopped cilantro leaves
- salt and pepper, to taste
- 4 uncured buffalo hot dogs
- red butter lettuce, leaves removed whole
Pasta di San Giovanello
By LeeBoruchow
St
- 3/4 cup sliced blanched almonds
- 1/2 cup extra-virgin olive oil
- 2 cups fresh bread crumbs
- 4 salt-packed anchovies, rinsed, fileted and chopped
- black pepper
- 1 clove garlic, sliced
- 1 onion, finely chopped
- 1 1/2 cups Basic Tomato Sauce
- 6 to 8 basil leaves, chiffonade
- 1 pound lasagnette