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Recipes
Scottadita
By LeeBoruchow
Scottadita translates to "burn the fingers," since these little lamb chops are so good that you will burn your fing...
- 2 lemons, zested
- 1/4 cup tightly packed mint leaves, plus 1 bunch
- 1 tbsp sugar
- 1 tsp each salt and freshly ground black pepper, plus extra to taste
- 2 racks lamb chops, frenched and separated
- 2 cups lemon balm leaves
- 1/4 cup extra-virgin olive oil, plus 1/2 cup, plus extra
- 30 garlic cloves, peeled
- 2 cups dry white wine
- 1 cup malvasia, or other sweet wine
Baccala con Polenta
By LeeBoruchow
Remove baccala from water and pat dry
- 1 lb baccala, soaked for 48 hours with water changed every 12 hours, bones and skin removed
- 1/4 cup tbsp extra-virgin olive oil
- 1/2 medium red onion, 1/4" dice
- 3 cloves garlic, thinly sliced
- 1 cup dry white wine
- 2 cups basic tomato sauce
- 2 tbsp fennel seeds
- 2 tbsp hot chili flakes
- 5 cups water
- 2 cups quick-cook polenta
- salt, to taste
- fennel fronds or other fresh herbs, for garnish
Primal Shepherd's Pie
By LeeBoruchow
Nutrition Facts Serving Size 334 g Calories 486 Total Fat 33
- 1 head cauliflower
- 2 tbsp butter
- 1-3 tbsp cream (optional)
- salt & pepper taste
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 cup frozen organic peas & carrots, thawed
- 1 cup frozen organic green beans, thawed
- 1 lb ground grass-fed beef or bison
- 1 tbsp coconut flour or almond flour
- 3/4 cup beef stock or broth
- 1 tbsp chopped fresh thyme or 1 teaspoon dried
- 1 tbsp chopped fresh rosemary or 1 teaspoon dried
- 1 tbsp butter
Lower-fat Coleslaw
By LeeBoruchow
Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl
- 3 tbsp reduced-fat mayonnaise
- 3 tbsp nonfat plain yogurt
- 1 tbsp Dijon mustard
- 2 tsp cider vinegar
- 1 tsp honey
- 1/2 tsp caraway seed, or celery seed
- cayenne, to taste
- Salt & freshly ground pepper, to taste
- 2 cups shredded red cabbage, (1/4 of a small head)
- 2 cups shredded green cabbage, (1/4 of a small head)
- 1 cup grated carrots, (2 medium)
- salt and pepper, to taste
Patate al Forno
By LeeBoruchow
Roasted potatoes with whole garlic cloves and rosemary
- 6 large waxy potatoes
- 1 head garlic, separated into cloves but not peeled
- 1 bunch rosemary, leaves only, finely chopped
- 1/4 cup extra virgin olive oil
- salt and pepper
Salciccia d'Anatra
By LeeBoruchow
Duck sausage with onions
- 4 lbs fresh duck meat cut from the bone and run through the largest holes of a grinder
- 2 lbs pancetta, run through the same grinder
- 2 tbsp freshly ground black pepper
- 4 tbsp kosher salt
- 1/2 cup dry white wine
- Sheep casings, 8 feet, equaling about 1/2 pound
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 1 red onion, 1/2" dice
- 1 cup dry red wine
- 1/2 cup chicken stock
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Insalata di Bietole
By LeeBoruchow
Roasted Beet Salad with Watercress, Lentils, Sopressata and Taleggi: A great salad and crostini combo dish
- 1 1/2 cups beets, roasted @ 400 in a foil pouch for 45 min, peeled and thinly sliced
- 1 cup cooked lentils
- 1 bunch watercress, washed and spun dry
- 1 :3 ratio balsamic vinegar and extra virgin olive oil
- salt and pepper to taste
- 8 small slices Italian country bread, toasted and cooled
- 8 ounces Sopressata sausage, thinly sliced
- 6 ounces Taleggio cheese
Epinefolo al Forno con Funghi Trifolati
By LeeBoruchow
Grouper with wild mushrooms
- 4 tbsp plus 4 tbsp extra-virgin olive oil
- 1/2 lb chanterelle mushrooms, trimmed
- 1/2 lb oyster mushrooms, trimmed and separated
- 1/2 lb portobello mushrooms, caps only, cut into 1/4" slices
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 1 tbsp thyme leaves
- 4 grouper fillets, about 5 oz each
- Salt and pepper
- 1 cup dry white wine
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- pinch hot red pepper flakes
Barbecued Pulled Duck Sandwiches
By LeeBoruchow
To make the sauce: Combine tomatoes, onion, garlic, salt, brown sugar, apple cider vinegar, paprika, Creole mustard...
- 4 Duck Leg Confit, skin discarded, meat shredded off the bone (about 2 cups)
- 1/2 cup beer
- 4 soft kaiser rolls
- 1 cup peeled tomatoes
- 1/2 cup onion, chopped
- 1 clove garlic, smashed
- 4 to 8 dill pickles, sliced
- 1/4 cup organic raw apple cider vinegar
- 1/2 tbsp Creole mustard
- 1/2 tbsp Worcestershire sauce
- 1/4 cup brown sugar
- 1 tsp sweet smoked Spanish paprika
- 1 tsp ground chipotle pepper
- 1 tsp salt
Cinghiale in Agrodolce
By LeeBoruchow
Sweet and sour wild boar
- 1 cup dry white wine
- 2/3 cup white wine vinegar
- 3 scallions, thinly sliced
- 8 cloves garlic, 2 thinly sliced, 6 whole
- 4 carrots, 2 thinly sliced, 2 cut into 1" pieces
- 2 cloves
- 1 bay leaf
- 1 sprig thyme
- 1 boar shoulder roast, about 3 lbs
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 rib celery, sliced
- 1/4 pound prosciutto di parma, diced
- 2 tablespoons sugar
- 1 tbsp unsweetened chocolate, grated
- 1/4 cup raisins, soaked in warm water for 30 minutes
- 1/4 cup pine nuts