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Recipes
Spaghettini con Carciofi Menta e Aglio
By LeeBoruchow
Spaghettini with artichokes, mint, and garlic
- 20 baby artichokes
- 1/4 cup extra virgin olive oil
- 12 cloves garlic, peeled
- 6 ounces Frascati or other dry white wine
- 1 tablespoon red chile flakes
- 1/2-cup mint leaves
- 1 pound dry spaghettini
Basic Tomato Sauce 1
By LeeBoruchow
The goal here is to create a very simply flavored tomato sauce that you can use as a building block in different re...
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole San Marzano tomatoes, crushed by hand with juices
- Salt
Melanzane Alle Sirenuse
By LeeBoruchow
Eggplant, mermaid style
- 2 medium eggplants, cut into 1/2-inch thick medallions
- 1 pound fresh mozzarella di buffula, cut into 1/2-inch thick slices
- 1 cup flour
- 3 eggs, beaten
- 1/4 cup extra-virgin olive oil, plus more as needed
- 12 leaves basil, chiffonade
- 2 cups fresh tomatoes, chopped into 1/4-inch dice, with juices
- Salt and pepper
Scaloppine di Vitello con Limone e Finocchio
By LeeBoruchow
Veal Scaloppine with Lemon and Fennel
- 1 head fennel, cored, sliced 1/4-inch thick
- 3 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1 pound veal hip or top round
- 1/4 cup flour
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 large lemon, zested and juiced
- 2 tablespoons butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Gamberoni alla Casalinga Siciliana
By LeeBoruchow
A variation on shrimp Marsala style
- extra virgin olive oil
- 1 medium red onion, 1/8" dice
- 1 rib celery with leaves, sliced into 1/2 pieces
- 4 plum tomatoes, rough chop
- 1 tbsp pine nuts
- 1 tbsp currants
- 2 tbsp capers, rinsed
- 1 glass dry marsala
- 1/2 tsp fennel seeds
- 1/2 tsp chili flakes
- 1 bay leaf
- 2 lb jumbo shrimp
- salt & pepper, to taste
- fennel fronds for garnish
Spicy Pulled Pork
By LeeBoruchow
I do this with wild boar shoulder often
- 1 1/2 lbs bone-in pork shoulder blade roast
- 1/4 cup ancho chile powder
- 1 tbsp smoked paprika
- 1 tbsp whole coriander seeds, toasted*
- 1 1/2 tsp cumin seed, toasted*
- 2 tsp salt
- 4 tsp olive oil, plus 2 tbsp
- 24 oz Mexican beer
- 2 cups water
- 1/2 cup apple cider vinegar
- 2 tbsp chipotle chiles in adobo sauce, finely chopped
- 1 small onion, sliced and separated into rings
- 4 cloves garlic , chopped
Agnello con salsina all'arancia
By LeeBoruchow
Lamb with Orange Zest, Mint, and Pancetta
- 1/4 cup extra-virgin olive oil
- 8 thin slices pancetta, cut into strips
- 1 medium onion, cut into thin strips
- 1 lb boneless lamb sirloin, fat removed, cut into 1/2" cubes
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
- 2 tbsp finely chopped fresh mint
- zest of 1 orange
Melanzane in Agrodolce
By LeeBoruchow
Sweet and sour eggplant
- 1/2 cup extra-virgin olive oil, for pan frying, plus 4 tablespoons
- 2 medium eggplants to yield about 2 pounds, sliced into 1/2-inch medallions
- 1 medium red onion, cut into 1 inch dice
- 3 ribs celery, cut into 1/2-inch pieces
- 1/3 cup red wine vinegar
- 1/3 cup sugar
- 1/4 cup chopped parsley
- Salt and pepper
Bruschetta di Fagioli
By LeeBoruchow
White Bean Bruschetta
- 1 cup cooked canellini beans
- 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, chiffonade
- 1 garlic clove, thinly sliced
- Salt and pepper
- 4 (1-inch) thick slices Italian peasant bread, grilled
Spicy Grilled Kale with Ginger Steak
By LeeBoruchow
Any sort of steak works well here, but I love ribeye for this
- Steak:
- 1 1/2 lbs ribeye steak
- 1 large piece of ginger root, roughly chopped
- 2-3 garlic cloves, roughly chopped
- 1/2 cup tamari
- 2 tbsp lemon juice
- Kale:
- 2 bunches of kale
- 2 cans of coconut milk
- 2 tbsp tamari
- 2 tbsp lemon juice
- 1 tsp red pepper flakes, or more to taste