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Recipes
Brasato Al Barolo
By LeeBoruchow
I like to do this classic braised beef dish with shortribs - the unheralded king of beef cuts
- Gremolata:
- 1/4 cup extra virgin olive oil
- 4 16-ounce beef short ribs
- Kosher salt and freshly ground black pepper
- 2 carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped5 garlic cloves, thinly sliced
- 2 cups Barolo wine
- 1 16-ounce can of peeled tomatoes, crushed by hand with their juices
- 1 cup brown chicken stock
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 1/2 bunch oregano
- Leaves from 1 bunch of flat leaf parsley
- Zest of two lemons, cut into julienne strips
- 1/4 pound fresh horseradish, grated
Bruschetta Al'Inferno
By LeeBoruchow
Clean and beard the mussels
- 2 lbs mussels
- 3 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1 large red onion, cut into 1/2 inch dice
- 1/2 cup dry white wine
- 2 each large red and yellow bell peppers, cut into 1/4 inch dice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon hot chili flakes
- 4 garlic cloves, sliced into thin slices, plus 2 whole cloves
- 4 tablespoons good tomato paste
- 1 orange, cut into segments, with juices
- 4 thick slices good crusty bread
- 10 leaves fresh basil
Finocchio con Pangrattato
By LeeBoruchow
Fennel with Breadcrumbs
- 2 bulbs fennel, cut in 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic, sliced thin
- Salt and freshly ground black pepper
- 1/2 cup dry vermouth
- Chopped parsley leaves
- Fresh bread crumbs, toasted
Butternut Squash Soup with Guanciale
By LeeBoruchow
Preheat oven to 400°F. Place guanciale slices on baking sheet and roast until crispy, approximately 15 to 20 minut...
- 1/4 lb guanciale, thinly sliced
- 1 butternut squash, 2 to 3 lbs, peeled and diced into 1"chunks
- salt and freshly ground black pepper
- 2 Tbsp olive oil
- 2 large carrots, peeled and chopped
- 1 medium onion, chopped
- 1 medium Yukon gold potato, peeled and cut into 1/2" cubes
- 8 cups chicken stock
- 1/2 cup vegetable oil
- 1 bunch sage, washed and thoroughly dried, leaves removed from stems
Vitello alla Pizzaiola
By LeeBoruchow
The addition of mozzarella might be hotly contested, but it is legit
- 4 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1/2 Spanish onion, cut into 1/4-inch dice
- 2 tablespoons dried oregano
- 1.5 cup Basic Tomato Sauce
- 4 loin or rib veal chops, about 3/4 pound each
- 1 pound fresh mozzarella
- several leaves fresh basil
Minestrone di Riso e Fagioli
By LeeBoruchow
Soup of rice and beans
- 1/2 cup dried borlotti beans
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 medium-sized carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1/8 pound fresh Italian sausage
- 1 1/4 cup Arborio rice
- 1 small head napa cabbage, washed and roughly chopped
- 4 canned whole, peeled plum tomatoes, crushed
- 6 cups chicken stock, or enough to cover
- Salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
Sindria a Issalata
By LeeBoruchow
A really excellent watermelon salad with ricotta salata
- 1 lb chunk of watermelon, seeds and rind removed, cut into 1" cubes
- 1 1/2 cups coarsely chopped mature arugula
- 1 small red onion, sliced thin
- 2 tbsp raspberry vinegar
- juice of 1 lime
- juice of 1 small orange
- salt and pepper, to taste
- 1 cup chopped walnuts
- ricotta salata, for grating
- extra-virgin olive oil, for drizzling
Melanzane in Scapece
By LeeBoruchow
This marinated eggplant dish is incredibly refreshing
- 2 lbs small eggplant (japanese preferred)
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 20 mint leaves, roughly chopped
- zest of 1 medium orange
- salt, to taste
- freshly ground black pepper
Torta di Riso e Verdure
By LeeBoruchow
A "cake" of rice and spring greens
- 1 cup Vialone Nano or other short-grained rice
- 1 1/3 pounds mixed spring greens
- 6 ounces pancetta, diced
- 1/3 cup olive oil
- 2 ladles broth
- 3 eggs
- 1 tablespoon minced parsley
- 1 clove garlic, minced
- 2 ounces minced mild salami
- 1 basil leaf, minced
- The leaves of a sprig of thyme, minced
- 2 sage leaves, minced
- 2 mint leaves, minced
- A bunch of marjoram, minced
- A heaping cup freshly grated Parmigiano
- A heaping cup shredded Gruyere or Fontina
- 1/4 cup plus one tablespoon unsalted butter
- Bread crumbs for lining the baking pan
- Salt and pepper
Grilled Black Pepper Drumsticks
By LeeBoruchow
Preheat oven to 400. Place the chicken on a baking sheet and season with salt
- 12 chicken drumsticks
- salt, to taste
- 1/2 cup buttermilk
- 2 tbsp chipotle hot sauce
- 1 tbsp fennel seeds, lightly crushed
- 2 tbsp freshly ground black pepper
- 2 fennel bulbs, cut in half lengthwise, cored, and cut into 1/4" wide sticks and held in ice water (reserve the fronds)
- 4 oz gorgonzola dolce
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- hot red pepper flakes