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Recipes
Pepata di Cozze
By LeeBoruchow
I had this in Amalfi for a late lunch overlooking the ocean
- 1.5 cup dry white wine
- 5 cloves garlic, sliced thin
- 3 pounds of mussels, scrubbed, bearded and rinsed
- 1/4 cup flat parsley leaves, finely chopped
- Salt to taste
- Freshly ground black pepper, in large ammounts
- 4 tablespoons extra virgin olive oil
- 1 blood orange
Pollo alla Cacciatora
By LeeBoruchow
Hunter's style chicken. Toss the extra sauce with some pasta
- 1 roaster chicken, about 5 to 6 pounds
- 2 cloves garlic, minced
- 1 branch fresh rosemary, leaves removed and minced
- Salt and pepper
- Extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 1 pound mushrooms, cut into 1-inch cubes
- 4 ribs celery, cut into 1-inch pieces
- 4 ounces pancetta, finely diced
- 1 cup white wine
- 2 cups basic tomato sauce
- 1 cup chicken stock
- Pinch sugar
- Pinch red chili flakes
- 1 lb Rigatoni, or other pasta
"Honeymoon" Meatball Sub
By LeeBoruchow
This is a recreation of an open-faced turkey meatball sub that Sashi and I had in Healdsburg on our honeymoon
- Meatballs:
- 2.5 cups fresh bread cubes
- 1 lb ground dark meat turkey
- 1 lb turkey sausage (filling only, casings discarded)
- 1/4 cup grated parmigano regiano
- 1/4 cup pecorino romano
- 1/2 medium spanish onion, fine dice
- 2 cloves garlic, fine dice
- 1/4 cup italian parsley, chopped
- heavy greating of nutmeg
- salt and freshly ground black pepper, to taste
- 2 eggs, lightly beaten
- The Rest:
- 1 recipe of basic tomato sauce
- Crusty Italian bread, thickly sliced
- 1 clove garlic, cut in half
- Basil leaves, torn by hand
- Fresh mozarella, torn by hand
- Grated parmigano regiano and pecorino romano
- Fresh arugula leaves
- Red chili flakes
Insalata di Olive
By LeeBoruchow
Olives and orange - one of the best culinary combos there is
- 2 cups of mixed olives (different colors and sizes)
- 5 tbsp chopped fresh oregano
- 1 fennel bulb, trimmed
- 1 orange, zested and juiced
Brussels Sprouts with Mustard
By LeeBoruchow
Preheat broiler. Trim stems from sprouts and remove any discolored leaves
- 2 lbs brussels sprouts
- 4 oz pancetta, cut into 1/4" dice
- salt
- 1/4 cup black mustard seeds
- grated zest and juice of 1 lemon
- 3 tbsp mustard oil
Insalata di Rinforzo
By LeeBoruchow
"Reinforcement" salad - as in the salad is "reinforced" over the week by pickling any leftover veg you may have
- 1 head cauliflower, cut into large florets, and leaves
- 2 tbsp plus 2 tbsp salt
- 3 cups white wine vinegar
- 1 teaspoon fennel seeds
- 4 whole cloves garlic
- 3 red bell peppers, cut into 1/2-inch thick strips
- 2 carrots, cut on the bias into 1/4-inch thick pieces
- 3 ribs celery, cut on the bias into 1/2-inch thick pieces
- 16 whole cippolline
- 1 bulb fennel, cut into 1/4-inch batons
- 8 salt-packed anchovies, rinsed and filleted
- 18 Gaeta olives, pitted, coarsly chopped
- 18 large green olives, pitted, coarsly chopped
- 3 :1 ratio extra virgin olive oil:red wine vinegar
- 1/2 cup whole parsley leaves
Gnocchi in Salsa di Nocciole
By LeeBoruchow
Gnocchi in hazelnut sauce
- 1 recipe Potato Gnocchi
- 1/4 cup shelled hazelnuts
- 1 cup chicken stock
- 1 green apple, cored, peeled, roughly chopped
- 1 cup heavy cream
- Salt and pepper
- Parmigiano-Reggiano, for grating
Refried Black Beans
By LeeBoruchow
Place a heavy dutch oven over medium-low heat
- 3 tbsp lard
- 1/2 head garlic, broken into cloves
- 5 large dried avocado leaves
- 2 dried pasilla chiles, stems and seeds removed
- 1 white onion, thickly sliced
- 4 cups black beans with their broth
- salt
Autumn Vegetables with Goat Cheese Crostini
By LeeBoruchow
This is a great dish that is perfect for Fall
- extra virgin olive oil
- 1/2 pound butternut squash, peeled and cut into 1/2 inch cubes
- 4 fresh sage leaves, finely chopped
- 1/4 cup Jerusalem artichokes, scrubbed and sliced into 1/8 inch disks
- 2 parsnips, scrubbed and sliced into 1/4 inch disks
- 1 teaspoon ground cumin
- 1 leek, white part only, cut into 3 inch julienne
- 1/2 celery root, peeled and cut into fine julienne
- 1/4 pound mizuna, watercress or frisée
- (Optional: roasted mushrooms, sliced kohlrabi)
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons pumpkinseed oil
- 1/4 cup sage oil
- 1 crusty bread, sliced and grilled/toasted
- 1/4 pound fresh goat cheese or ricotta cheese
Sashi's Buffalo Wings
By LeeBoruchow
My wife rarely cooks, but this is a masterpiece
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup your favorite hot sauce
- 1/2 teaspoon kosher salt