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Recipes
Grilled Duck with Thai Salad of "Awesome"
By LeeBoruchow
Saute duck until skin is crispy and meat is medium rare
- Salad:
- 2 duck breasts
- salt and pepper, to taste
- 1 bunch spinach, roughly chopped
- 2 cups loosely packed fresh mung bean sprouts (optional)
- 1 cup snow peas, julienned (i.e. cut into matchsticks)
- 1 small can bamboo shoots (or water chestnuts), julienned
- 1 red bell pepper, julienned
- 1 bunch scallions, julienned or chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- 1/3 cup chopped mint
- 1 mango, diced
- 1 avocado, diced
- 2 medium tomatoes, diced
- Dressing:
- juice and zest of 2 limes
- 1/2 cup olive oil
- 2 teaspoons fish sauce
- 1 teaspoon soy or tamari sauce
- 2 teaspoons finely minced garlic
- 2 teaspoons ginger juice (or grated ginger root)
Agnolotti 1
By LeeBoruchow
A classic agnolotti variation with meat stuffing
- 1 stick unsalted butter
- 1 medium spanish onion, 1/2" dice
- 6 oz rabbit meat or skinless & boneless chicken breast, cut into 2" pieces
- 4 oz sweet italian sausage, casing removed
- 1/4 cup ricotta
- 1/4 cup grated fontina
- 3 tbsp goat cheese
- 2 tbsp marjoram leaves
- 1/4 cup italian parsley, chopped
- heavy grating of nutmeg
- salt and pepper, to taste
- 1 recipe basic pasta dough
- 4 oz procini, paper thin slice
- 1/4 cup grated parmigano-reggiano
Frittata alle Erbe
By LeeBoruchow
Frittata with herbs, inspired by Spring
- 8 large eggs
- Salt and pepper
- 1/2 cup fresh marjoram leaves
- 1/2 cup fresh Italian parsley leaves
- 1/2 cup fresh basil leaves
- 1/2 cup chopped fennel fronds
- 1/2 cup sorrel, chiffonade
- 2 scallions, thinly sliced
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 2 tbsp unsalted butter
- 1 1/2 tsp red wine vinegar
- 1 1/2 tbsp extra-virgin olive oil
Sogliola alla Mugnaia
By LeeBoruchow
Sole, in the style of the miller's wife
- 2 pounds sole fillets
- salt, to taste
- flour
- 4 tbsp unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp finely chopped parsley
- lemon wedges
Super Bowl Chili
By LeeBoruchow
Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil
- 2 lbs Ground Chicken
- Olive Oil
- Salt to Taste
- 2 cup Onion, small diced
- 3 Cloves Garlic, minced
- 2 Serrano Chiles, sliced into thin rings
- 1 tbsp Smoked Paprika
- 2 tbsp Chili Powder
- 2 tbsp Coriander seed, toasted and ground
- 1 tbsp Cumin seed, toasted and ground
- 1 tsp Cayenne
- 12 oz IPA beer
- 1 14 1/2 oz Can Diced Tomatoes
- 1 15 oz Can Cannellini Beans , drained and rinsed
- 1 15 ounce Can Red Kidney Beans, drained and rinsed
- 2 tbsp Brown Sugar
- 2 tsp Cocoa Powder
- 2 cup Water + 2 tbsp
- 2 tbsp Corn starch
- 7 oz Greek Yogurt
- 1/2 cup Cilantro Leaves, chopped)
- Chipotle hot sauce to taste
Vongole con Friarielli
By LeeBoruchow
Clams and broccoli rabe
- 6 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 bunch broccoli rape, ends trimmed
- 2 lbs cockles, scrubbed and rinsed
- 1 cup basic tomato sauce
- 1/2 cup dry white wine
- 1/2 tsp chile flakes
- Salt and freshly ground black pepper
- 1/2 cup toasted bread crumbs
Mozzarella in Carozza
By LeeBoruchow
Mozarella "in a carriage." The real trick here is to get the best quality mozarella you can find - you want the mo...
- 1 lb fresh mozarella di bufala, cut into 4 equal pieces
- 8 1/2 " thick slices of firm white sandwich bread
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp fresh thyme leaves, roughly chopped
- 1 tsp salt
- grating of nutmeg
- 1/4 cup extra virgin oilive oil
- 2 tbsp unsalted butter
Pappardelle with Braised Leeks and Prosciutto and Porcini Pangrattato
By LeeBoruchow
Halve the leeks lengthways and cut at an angle into 1/2-inch slices
- Pangrattato:
- 4 big leeks, outer leaves trimmed back, washed
- Olive oil
- 3 knobs butter, divided
- 3 cloves garlic, peeled and finely sliced
- A few sprigs fresh thyme, leaves picked
- A small glass of white wine
- Sea salt and freshly ground black pepper
- 1 pint good-quality vegetable or chicken stock
- 12 thin slices prosciutto di Parma
- 1 recipe pappardelle
- 1 handful freshly grated Parmesan, plus extra for serving
- 1 small handful dried porcini mushrooms
- 1/2 ciabatta bread, cut into chunks
- Sea salt and freshly ground black pepper
- Olive oil
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary
Cool Roasted Shiitakes with Barbecued Onions and Basil Oil
By LeeBoruchow
Make the oil: Place all ingredients in a blender and puree until smooth
- basil oil:
- 1/2 cup + 1 tbsp extra virgin olive oil
- 10 sage leaves, finely chopped
- 1 sprig rosemary, leaves finely chopped
- 4 cloves garlic, 2 finely chopped, 2 thinly sliced
- 1 lb shiitake mushrooms, stems removed
- salt and pepper, tlo taste
- 1 tbsp anchovy paste
- 1 tbsp balsamic vinegar
- 2 large red onions, sliced into 1/2" discs
- 1 recipe basil oil
- 1 cup packed basil leaves
- 2 cups extra virgin olive oil, chilled for 2 hours
- 1 tsp kosher salt
Spaghetti alla Carrettiera
By LeeBoruchow
The cart driver's spaghetti
- 1 oz dried porcini mushrooms
- 1/4 lb guanciale, cut into lardons
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, coarsely chopped
- 1 16 oz can San Marzano tomatoes and their juices, crushed by hand
- Salt and black pepper, to taste
- 1 lb spaghetti