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Recipes
Spaghetti Al Telefono with Sungold Tomatoes, Mozzarella, and Basil
By LeeBoruchow
1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt 2
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pint sungold tomatoes
- 8 ounces fresh mozzarella, cut into 1/4 inch cubes
- 1/4 cup fresh picolo fino basil leaves
- Freshly ground black pepper
- 1 pound spaghetti
Cauliflower with Olives
By LeeBoruchow
In large bowl, toss cauliflower with 3 tbsp (45 mL) oil
- 1 large head cauliflower, trimmed, halved lengthwise, cored, cut into bite-sized or smaller florets
- 3 tbsp extra-virgin olive oil
- Maldon or other flaky sea salt + coarsely ground black pepper
- 1/2 cup pitted kalamata olives, halved if desired
- 3 tbsp salt-packed capers, rinsed, soaked, or brine-packed capers, rinsed
- 1 1/2 tsp red chili flakes
- 3 tbsp lemon oil
Ragu di Tacchino
By LeeBoruchow
A basic turkey ragu. Serve as a condiment to pasta, or throw it on top of some roasted spaghetti squash and bake in
- 1.5 lb ground all-dark turkey meat
- 1 28 oz can of peeled tomatoes and their juices
- 1 large carrot, peeled and diced
- 1 medium yellow onion, peeled and diced
- 2 sprigs fresh rosemary
- 1 tsp fennel seeds
- salt & pepper
- 1 cup red wine
- pinch of red pepper flakes
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
Herb Chicken Stew
By LeeBoruchow
In a bowl, mix together the flour and paprika and dredge the chicken in the flour
- 2 cups all-purpose flour
- 1 tbsp paprika
- 2 lb boneless/skinless chicken, dark andr white meat, 1/2" dice
- Canola oil, to cook
- Salt and black pepper
- 2 onions, sliced
- 2 large carrots, peeled, 1/8" slices
- 2 ribs celery, sliced
- 3 large potatoes, washed, squared off, 1/2" dice
- 1 tbsp dried thyme
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp ginger powder
- 8 sprays Fire Roasted Garlic Juice
- 1 tbsp coarse ground fennel
- 2 tbsp naturally brewed soy sauce
- 1 quart chicken stock
Pollo al Matttone
By LeeBoruchow
The classic Tuscan chicken cooked under a brick
- 2 young chickens, approx. 3lbs each
- 3 tbsp fennel pollen
- 1/4 cup kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp dried thyme
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped italian parsley
- lemon wedges
Spaghettini with Crab and Jalapenos
By LeeBoruchow
Bring 6 quarts water to boil and add 2 tablespoons salt
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 3 jalapeno peppers, seeded and cut into 1/8-inch dice
- 1/4 cup dry white wine
- 1 pound Dungeness crabmeat
- 1 pound spaghettini
- 1 head of radicchio, coarsely shredded
Minestrone alla Napoletana
By LeeBoruchow
Heat oil in large pot over medium heat
- 1/3 Cup extra virgin olive oil
- 1 Cup onions, 1/2 dice
- 1 Cup celery, 1/2 dice
- 1 Cup peeled carrots, 1/2 dice
- 1 Cup zucchini, 1/2 dice
- 1 Cup potatoes, 1/2 dice
- 1 Cup ripe tomatoes, 1/2 dice
- 12 Fresh basil leaves, torn
- 6-8 Cups water
- 1/2 Cup cooked or well-drained canned white cannellini beans
- 1/2 Cup cooked or well-drained canned red cannellini beans
- 1/2 Cup cooked or well-drained canned chickpeas
- 1/2 Cup frozen or shelled fresh green peas
- Salt & Freshly Ground Black Pepper
- Grated Parmigiano cheese, chili oil, and chopped fresh Italian parsley for serving
Squid Ink Spaghetti with Rock Shrimp and Sppressata
By LeeBoruchow
Go for the spicy soppressata variety with this dish
- Jalapeno Pesto:
- 1 pound black spaghetti
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, sliced
- 6 ounces fresh rock shrimp (substitute spiny lobster, par boiled and chopped)
- 1 cup soppressata, chopped
- 4 tablespoons jalapeno pesto
- 1 cup scallions, sliced
- Salt and freshly ground black pepper
- 3 cups Jalapeno peppers, roughly chopped
- 1/2 cup sliced almonds
- 1/2 cup red onions, chopped
- salt
- 1/2 cup extra virgin olive oil
Puntine di Maiale
By LeeBoruchow
Braised spare ribs served with polenta
- Polenta:
- 3-4 lbs pork spare ribs
- 3 tbsp extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 small bunch of thyme, tied in a bundle
- 2 bay leaves
- Generous pinch ground cloves
- Generous pinch ground cinnamon
- Generous pinch ground allspice
- 1 cup dry red wine
- 2 cups basic tomato sauce
- 1/2 cup unpitted green olives
- 1 bunch fresh basil, chiffonade
- Salt and pepper
- 5 cups water
- 1 cup quick cooking polenta
- salt
- 3 tbsp extra virgin olive oil
Haven's Wild Boar Chili
By LeeBoruchow
Heat oil over medium heat in a large sauce pot
- 3 Tbsp vegetable oil
- 3 cloves garlic, shaved
- 1 cup finely diced yellow onion
- 2 Lb Wild boar, 1/4”-1/2” cubes
- 1/4 cup Creole Meat Seasoning
- 2 Tbsp Chili powder
- 3/4 Tbsp Cumin
- 1/4 cup tomato paste
- 2 cups diced tomato, skinned & seeded
- 2 1/2 cups water
- 3 Tbsp Maseca (corn flour)
- 2 Tbsp Water
- 1/2 cup crème fraiche
- 1 cup shredded pepper jack cheese
- 2 Tbsp Minced onions and cilantro