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Recipes
Blaukrauti
By LeeBoruchow
Red Cabbage Braised in Vinegar
- Italian Sauerkraut (Blaukrauti):
- 1 medium red onion, thinly sliced
- 1 medium head (2lb) red cabbage, sliced to 1/2" wide strips
- 4 sage leaves
- 1 clove garlic
- 2 tbsp caraway seeds
- 1/2 cups red wine vinegar
- 2 tablespoons sugar
- salt & pepper to taste
Cockles in Habanero-Chive Broth
By LeeBoruchow
My mother-in-law's favorite dish
- 1/4 cup extra-virgin olive oil
- 1/2 red onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 habanero chile, finely chopped
- 1 bunch of chives, cut into 1 inch lengths
- 2 pounds New Zealand cockles, scrubbed
- 2 cups dry white wine
- 1/2 cup basic tomato sauce
- Kosher salt and freshly ground black pepper
Cavolo alla Lombarda
By LeeBoruchow
Spiced white cabbage
- 1 head white cabbage, about 2 lbs
- 1/4 cup extra-virgin olive oil
- 1 tsp cumin seeds
- 2 tbsp freshly grated horseradish
- 1 tbspfreshly ground black pepper
- 1-ounce speck, cut into julienne
- Juice of 1 lemon
Pasta alla Norma
By LeeBoruchow
This is a mandatory dish in my house in the summer, when the eggplant are rockin
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1/2 medium red onion, chopped into 1/4-inch dice
- 4 garlic cloves, thickly sliced
- 2 medium eggplants, cut into medium dice
- 1 (28-ounce) can Italian plum tomatoes
- 2 sprigs fresh basil
- Salt and freshly ground black pepper
- 1 pound rigatoni
- ricotta salata, coarsely grated
- 1/4 bunch flat-leaf parsley, leaves chopped
- 1/4 bunch mint, leaves torn
- Chili flakes, to taste
Broccoli with Pecorino Romano
By LeeBoruchow
Bring a large pot of water to a boil and add 2 tablespoons kosher salt
- Kosher salt
- 1 large bunch broccoli (about 1 1/2 lbs)
- 1/2 cup coarsely grated pecorino romano
- 2 tbsp warm water
- 2 tbsp extra virgin olive oil
- flaky sea salt and coarsely ground black pepper
Stinco di Maiale
By LeeBoruchow
Slow cooked pork shank served with apple gremolata
- 2 pork shanks, or shins
- Salt and pepper
- 1/4 cup lard
- 1/2 medium Spanish onion, cut into 1/2-inch dice
- 1 rib celery, chopped into 1/2-inch pieces
- 1 medium carrot, chopped into 1/4-inch coins
- 2 cloves garlic
- 1 sprig rosemary
- 6 juniper berries
- 1 clove
- 2 cups dry white wine
- 1 cup veal stock
- 2 green apple, cored and cut into julienne
- 1 lemon, zested and cut into julienne
- 1 small bunch Italian parsley, leaves picked
- 1/4 cup freshly grated horseradish
- Blaukrauti
Asparagi alla Gremolata
By LeeBoruchow
Asparagus with Citrus, Parsley, and Garlic - a cool Roman twist on asparagus
- 1.5 lb jumbo asparagus
- zest and juice of 2 large lemons
- zest of 1 large orange
- 2 cloves garlic, rough chop
- 2 tbsp italian parsley, chopped
- 2 tbsp mint, chiffonade
- 1/4 cup extra-virgin olive oil
- 1 tbsp coarse sea salt
Broccoli al Frascati
By LeeBoruchow
In a 10-12" pan, heat oil and garlic until sizzling
- 6 tbsp extra-virgin olive oil
- 4 cloves garlic, sliced
- 3 lbs broccoli, cut into spears
- 1 cup frascati wine
- 1 tbsp chili flakes
- zest of 1 lemon
- zest of 1 orange
Manly Chicken Stew
By LeeBoruchow
Place a Dutch oven over medium heat
- 5 lb Whole chicken (roasted and picked)
- 2 tbsp Unsalted Butter
- 3 Cloves Garlic
- 3 tbsp Flour
- 5 cups Chicken Stock
- 3 cups sliced Leeks, white part only
- 1.5 cup Carrots, small diced
- 1.5 cup cup Celery, small diced
- 1.5 cup Peas
- Salt & Freshly Ground Black Pepper
- 1/4 cup Tarragon, Roughly Chopped
- Grating of Nutmeg
- Biscuits
Ceci Bruschetta
By LeeBoruchow
Much more interesting than your standard tomato-basil variety
- 1 cup cooked ceci beans (chickpeas)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons black olive paste
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon hot red pepper flakes
- 1/2 teaspoon chopped fresh rosemary
- 2 tablespoons basil leaves, cut in chiffonade
- 1 garlic clove, thinly sliced
- Salt and pepper
- 4 (1-inch) thick slices Italian peasant bread, grilled