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Recipes
Coda in Umido
By LeeBoruchow
In a heavy-bottomed casserole, heat 3/4 of the oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 1 onion, peeled and halved
- 15 pearl onions, shocked, peeled, stuck with a clove
- 1 bay leaf
- 2 cloves garlic, peeled and sliced
- 1 cup basic tomato sauce
- 1 red bell pepper, roasted, peeled, cored, and pureed
- 1 + cup white wine
- Salt and pepper
- 2 1/2 pounds skinless monkfish fillet, cut into 3 to 4-inch cubes
- 1/2 bunch parsley, finely chopped to yield 2 tablespoons
Gnocchi di Patate
By LeeBoruchow
When beginning my foray into fresh pasta, I had the most trouble with gnocchi
- Alternative:
- Scant 2 pounds of starchy potatoes (2 large russets)
- 1/4 cup egg, lightly beaten
- scant 1 cup of unbleached all-purpose flour
- fine grain sea salt
- ----------------
- 500 g potato
- 150 g flour
- 1 egg
- pinch sea salt
Apple Cinnamon Paleo Muffins
By LeeBoruchow
Calories 189 Total Fat 13
- 1 apple, cored and diced
- 1 cup almond flour/meal
- 3 tbsp coconut flour
- 3 eggs, whisked
- 1/4 cup coconut oil, melted
- 2 tbsp raw honey
- 1 heaping tbsp cinnamon (the more the better)
- 1/2 tsp baking soda
- pinch of salt
Catalan Chicken Stew
By LeeBoruchow
For the picada: Toast the nuts in a small skillet, then remove to a plate
- Picada:
- 1/4 cup dry unsalted Marcona almonds or blanched almonds
- 2 tbsp extra-virgin olive oil
- 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tbsp fresh lemon juice
- 2 cloves garlic, grated or finely chopped
- Stew:
- 3 tbsp extra-virgin olive oil
- 2 to 3 tbsp chopped fresh thyme
- 2 rounded tbsp paprika
- 2 to 3 stalks celery with leafy tops, peeled and chopped
- 2 bay leaves
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 1 Fresno or other red chile pepper, finely chopped
- Pinch saffron threads
- Kosher salt and freshly ground pepper
- One 32-oz can whole peeled tomatoes
- 4 cups chicken stock
- 3 to 4 cups shredded Poached Chicken Breasts
- 1 cup Spanish green olives, coarsely chopped
- Bread, for serving
Grilled Pork Chops with Peaches and Balsamic Vinegar
By LeeBoruchow
COmbine 2 qts water, salt and sugar
- 4 double-cut pork chops
- 1/2 cup kosher salt, plus more to taste
- 1/4 cup sugar
- 4 fresh peaches, halved and pitted
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- best quality balsamic vinegar
- 1 head of garlic
- 2 tbsp plus 1/4 cup extra-virgin olive oil
- salt and pepper, to taste
- 3 salt-packed anchovy fillets, rinsed
- 1 lb broccoli rabe, trimmed
- pinch hot pepper flakes
Stinco di Vitello
By LeeBoruchow
Slow braised veal shank with marjoram
- 1 large whole veal shin
- 6 tablespoons extra virgin olive oil
- 1 medium red onion, chopped into 1/2-inch dice
- 1 carrot, chopped into 1/4-inch rounds
- 1 rib celery, chopped into 1/2-inch pieces
- 6 sage leaves
- 2 bunches marjoram
- 1 1/2 cups dry white wine
- 1 cup basic tomato sauce
- 4 anchovy fillets, rinsed and roughly chopped
Ziti al Pastora
By LeeBoruchow
Made this on Galen's farm with fresh goat milk ricotta and sausage we made from Mr
- 1/2 pound fresh pork sausage, crumbled
- 1 pound ziti
- 1 pound goat-milk or cow-milk ricotta
- 1 tablespoon red pepper flakes
- Salt and pepper
- 1 cup scamorza, freshly grated
- 1/4 cup parsley, chopped
Warm Shrimp Salad with Green Beans and Chilies
By LeeBoruchow
Preheat a gas grill or prepare a fire in a charcoal grill
- 2 lbs large shrimp (21–30 per pound), peeled and deveined
- 1/4 cup plus 3 tbsp extra-virgin olive oil
- 2 tbsp black olive paste
- 1 tsp hot red pepper flakes
- 1 lb green beans or haricots verts, trimmed
- 1 cup (4 oz) hazelnuts, coarsely chopped
- 1 red onion, halved lengthwise and very thinly sliced
- 2 red cayenne or other hot chili peppers, very thinly sliced
- Grated zest and juice of 1 lemon
- 1 About 1 tsp freshly ground black pepper
Banh Mi Salad
By LeeBoruchow
Combine pork, garlic, fish sauce and black pepper in a sealed bag or container
- 1 lb of pork loin, sliced into 1/2"pieces
- 3 garlic cloves, thinly sliced or pressed
- 2 tbsp fish sauce
- 1 tsp black pepper
- 5 cups grated cabbage
- 1 cup grated carrot
- 1 to 2 cups thinly sliced cucumber
- 2 green onions, chopped
- Handful of mint and cilantro leaves, torn into pieces
- 1 jalapeno, thinly sliced
- 4 radishes, thinly sliced
- 1/4 cup mayonnaise
- 2 tbsp unseasoned rice vinegar
Finocchi e Tarocchi
By LeeBoruchow
Fennel salad with blood oranges, pecorino, and pomegranates
- 2 large round fennel bulbs, trimmed, and several fennel fronds set aside
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 4 large blood oranges, peeled and segmented
- 1 cup pomegranate seeds
- salt and freshly ground black pepper
- An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving