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Recipes
Mostaccioli con Finocchio
By LeeBoruchow
Penne pasta with fennel and breadcrumbs
- Salt
- 6 tbsp plus 3 to 4 tbsp extra-virgin olive oil
- 2 heads fennel, cut into large dice, fronds reserved
- 6 cloves garlic, thinly sliced
- 1 cup plus 1/2 cup toasted bread crumbs
- 1 lb mostaccioli, or penne
- 1 cup loosely packed fresh mint leaves, torn
- 1 tbsp crushed red pepper flakes
Saltimbocca di Pollo
By LeeBoruchow
Saltimbocca... so good it "jumps in the mouth
- 1 cup all purpose flour
- Salt and pepper
- 4 boneless and skinless chicken breasts
- 4 large slices prosciutto
- 4 large sage leaves, plus 20 smaller leaves
- 4 tablespoons extra-virgin olive oil
- 4 shallots, thinly sliced
- 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
- 1 cup Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Cernia alla Griglia
By LeeBoruchow
Snapper, grilled whole and served with an herb salad
- 1 whole 3 lb snapper
- 3 tbsp extra virgin olive oil, plus extra for garnish
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh fennel fronds
- 1/4 cup fresh sorrel
- 1/4 cup fresh parsley leaves
- 1/4 cup edible flowers
- Juice and zest of 2 lemons
Paleo/Primal Chocolate Chip Cookie
By LeeBoruchow
Heat oven to 325. Mix almond flour, salt, and baking soda well
- 5 oz very finely ground blanched almond flour (NOT Bob's Red Mill)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water)
- 1/8 cup macademia nut oil
- 1 tsp vanilla extract
- A scant 1/4 cup dark chocolate chips
Austin-Style Chili
By LeeBoruchow
Toast the cumin and coriander seeds in a skillet over medium heat
- 1/4 cup cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp extra-virgin olive oil
- 3 lbs ground pheasant
- Kosher salt
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 2 red bell peppers, diced
- 2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 2 12-oz bottles porter beer
- 1 7-oz can chipotle chiles in adobo sauce, pureed
- 1 habanero chile pepper
Monkfish Piccata
By LeeBoruchow
Season the fish medallions well with salt and pepper
- 1 1/2 pounds monkfish, bone removed and cut into 8 round medallions
- Kosher salt and freshly ground black pepper
- 1 cup Wondra flour or all-purpose flour
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 red onion, thinly sliced
- 1 bunch kale, chiffonade
- 4 baby artichokes, trimmed. sliced paper thin and in acidulated water
- 3/4 cup dry white wine
- 2 tbsp tiny capers
- Juice of 1 lemon
- 1 bunch flat-leaf parsley, finely shredded
Pork Loin with Mango Salsa
By LeeBoruchow
Preheat oven to 425 F. Rinse your pork loin and trim any fat to make the surface of the loin smooth for rubbing
- 1 pork loin
- 2 tsp chili powder
- 1/2 tsp natural cocoa powder
- 1 tsp extra virgin olive oil
- 1/2 medium mango, sliced and cut into chunks
- 2 tbsp fresh cilantro
- 1 tbsp fresh lemon juice
- 1/2 small shallot, minced
Smoked Trout and Purslane Salad
By LeeBoruchow
Place first 5 igredients in a bowl and toss with lemon juice and olive oil
- 2 cups baby purslane
- 1 tbsp whole marjoram leaves
- 1/2 cup daikon radish, julienned
- 1/2 cup seeded sliced cucumber
- 1/2 cup easter radishes, quartered
- white radishes, quartered
- 1 cup smoked trout, roughly cut
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- pinch grated horseradish
Branzino alla Griglia
By LeeBoruchow
Grilled bass with chard and olives
- 2 tbsp extra-virgin olive oil
- 2 black bass (2 lbs each), scaled and gutted
- 4 tbsp extra-virgin olive oil
- 1 large red onion, thinly sliced
- 1 cup black olives from Liguria
- 2 lbs of red chard, cut into 1" wide ribbons and stalks finely chopped
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- 1/2 cup Green Olive paste
- Lemon wedges
Quaglie con Strega
By LeeBoruchow
Forget squab... quail is the king of birds in the culinary world
- 8 semi-boneless quail
- 2 tbsp honey
- 3/4 cup plus 4 tbsp extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp freshly ground black pepper
- 2 russet potatoes, peeled, cut into 1/2" cubes
- 1/2 cup blacl olives
- 1 head fennel, trimmed and cut into batons
- 3 cloves garlic, thinly sliced
- 1/4 cup Strega
- Salt and pepper, to taste