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Recipes
Polenta con le Spuntature di Maiale
By LeeBoruchow
Polenta with pork spare ribs
- 4 tbsp extra-virgin olive oil
- 3 oz guanciale or pancetta, coarsely chopped
- 1 medium onion, medium dice
- 1 carrot, medium dice
- 1 stalk celery, medium dice
- 1 bunch parsley, finely chopped
- 2lb pork spareribs, separated
- 1lb pork shoulder cut into large cubes
- 1/2 cup white wine
- 1 28oz can peeled whole tomatoes
- 1 bay leaf
- salt and pepper, to taste
- pecorino romano cheese, for grating
- 5 cups water
- 1 cup quick-cook polenta
Risotto con Zucca
By LeeBoruchow
Risotto with acorn squash
- 1/4 cup extra-virgin oilive oil
- 1 medium onion, 1/4" dice
- 1 small acorn squash, peeled and seeded, 1/4" dice
- 1 1/2 cups arborio, carnaroli, or vialone nano rice
- 1/2 cup dry white wine
- 8 cups chicken stock, hot
- 4 tbsp unsalted butter
- 1/2 cup grated parmigiano reggiano, plus more for garnish
- salt and pepper
Brown Chicken Stock
By LeeBoruchow
Browning the bones and veg results in a very dark stock
- 2 tablespoons extra-virgin olive oil
- Backs, wings, and scraps from 3 whole chickens (excess fat removed)
- 3 carrots, cut in half
- 2 onions, cut in half
- 4 ribs celery, cut in half
- 4 quarts water
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
Spice Rubbed Pork Tenderloin with Jicama Slaw
By LeeBoruchow
Slaw nutritional data: Serving Size 356 g Calories 146 Total Fat 4
- Jicama Slaw:
- 2 large pork tenderloins
- 2.5 tbsp pimenton
- 2 tbsp chili powder
- 1 tbps ground coriander
- 1/2 tbsp ground cumin
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1/2 napa cabbage, shredded
- 12 oz jicama, peeled and shredded
- 2 carrots, shredded
- 1 small red onion, thinly sliced
- 1 large cucumber, shredded
- 2 limes, juiced
- 3 tbsp rice vinegar
- 3 tbsp mayonnaise
- 1 tbsp chili powder
- 1 tbsp honey
- 2 tsp hot chili flakes
- salt and pepper, to taste
- 1/4 cup finely chopped cilantro
Cannelloni alla Toscana
By LeeBoruchow
Even if you dont like chicken livers, you cant help but like this dish
- Crespelle:
- 1 recipe Crespelle batter,
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, cut into 1/4-inch dice
- 1 carrot, cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 pound ground chicken
- 1/2 pound chicken livers, roughly chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup freshly grated Parmigiano-Reggiano
- 2 cups Basic Tomato Sauce
- 3/4 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- Olive oil, for the pan
Spaghetti con le Fave
By LeeBoruchow
Pasta with favas, escarole, and pancetta
- 3 1/2 lbs fresh fava beans, removed from the pod, blanched, and shelled
- 1 yellow onion, thinly sliced
- 4 oz pancetta, thinly sliced and cut ito 1" squares
- 1 head escarole, outer leaves removed and heart retained
- 1/4 cup extra-virgin olive oil
- salt and pepper
- 1 lb spaghetti
- 1/2 cup grated pecorino romano cheese, plus more
- 2 tbsp mint, finely chopped
Gamberetti con Polenta
By LeeBoruchow
A classic dish from the coastal villages outside of Trieste
- 1 tbsp sugar
- 1 cup quick-cooking polenta
- 1/4 cup plus 2 tbsp extra-virgin olive oil
- Salt
- 4 scallions, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 3 tbsp tomato paste
- 1/2 cup dry white wine
- 1 1/2 lbs shelled rock shrimp
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tbsp fresh lemon juice
- 1 1/2 tsp finely grated lemon zest
- Freshly ground pepper
Moroccan Grilled Quail with Sauteed Kale
By LeeBoruchow
Mix together the 8 rub ingredients
- Rub:
- 1 tbsp fresh thyme
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp grated lemon zest
- Main dish:
- 8 quail
- 1 lemon, cut in half
- 2-3 bunches of kale, leaves pulled off the tough stems
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp red pepper flakes
- 1 cup pitted kalamata olives
- salt, to taste
- extra-virgin olive oil, for drizzling
Polipo alla Luciana
By LeeBoruchow
A spicy bowl of murky octopus goodness
- 1 octopus, about 6 lbs
- 10 tbsp extra-virgin olive oil
- 4 garlic cloves, peeled but left whole
- 1 tbsp hot pepper flakes
- 2 cups basic tomato sauce
- 1/2 cup dry white wine
- salt and pepper, to taste
- 1/4 cup finely chopped italian parsley
Gnocchi alla Romana
By LeeBoruchow
This is one of the three great variations on gnocchi, and while not the common potato dumplings most are used to, i...
- 3 cups whole milk
- 1 teaspoon salt
- 6 tablespoons butter plus 2 tablespoons
- 1 cup semolina flour
- 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
- 4 large egg yolks
- 4 oz taleggio, cut into chunks