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Recipes
Pomodori Ripieni di Riso
By LeeBoruchow
For these rice-stuffed tomatoes, you can either add the rice to the stuffing uncooked, or par-boiled, depending on ...
- 12 large, firm tomatoes
- 12 tbsp carnaroli rice
- 6 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh mint, finely chopped
- 3 tbsp flat-leaf parsley, finely chopped
- salt and pepper, to taste
- 2 medium yukon gold potatoes, peeled and sliced 1/4" thick
Chicken and Broccoli Stir-fry
By LeeBoruchow
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar...
- 1 lb chicken breast, cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1 " piece peeled fresh ginger, minced
- 1 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp , plus 1 tsp cornstarch
- 1 1/4 tsp salt
- 1 tbsp dry sherry
- 1 tbsp dark sesame oil
- 1/3 About 1/3 cup water
- 3 tbsp vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets
- 1 tsp red chili flakes
- 1 tbsp hoisin sauce
- Garnish: toasted sesame seeds, optional
Polpo colla Scarola
By LeeBoruchow
Octopus is my nemesis... the single most difficult ingredient I have dealt with
- 1 5 lb octopus, cleaned
- 1/2 cup virgin olive oil, plus 4 tbsp
- Juice and zest of 1 lemon
- 1 tbsp crushed red pepper flakes
- 1 bunch fresh oregano leaves, roughly chopped
- 1 tbsp freshly ground black pepper
- 2 heads escarole, cut in half
- 1/2 cup fresh mint leaves
Triglie al Cartoccio
By LeeBoruchow
This is ideally done with little mullet in individual bags, but ill often do the whole dish as one big snapper and ...
- 4 (1-pound) mullet, cleaned and scaled
- Salt and pepper
- 1/2 small butternut squash, peeled and cut into julienne
- 2 artichokes, cleaned and thinly sliced
- 2 parsnips, peeled and cut into julienne
- 1 radish or turnip, peeled and cut into julienne
- 1 bunch Swiss chard, trimmed and cut into fine ribbons
- 2 carrots, peeled and cut into julienne
- 1 small bunch of oregano
- 1 cup white wine
- 1/2 cup black olive paste
- extra-virgin olive oil
Spaghettini con Salsa
By LeeBoruchow
Spaghettini with Anchovies Garlic and Breadcrumbs
- Seasoned breadcrumbs:
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thin slice
- 1/2 lemon
- 12 anchovy filets, rinsed, soaked in milk for 10 minutes and roughly chopped
- chili flakes, to taste
- 1 lb spaghettini (or linguine fine)
- 1 bunch arugula, leaves picked
- 1 recipe seasoned breadcrumbs
- 4 tablespoons olive oil
- 3 cloves garlic, peeled
- Seasoning
- 1 small handful thyme
- 1/2 cibatta loaf
Fagioli al Toscano
By LeeBoruchow
In a 12-14" saute pan, heat oil until almost smoking
- 1 lb green, wax, or romano beans
- 1/4 cup extra virgin olive oil
- 1 small red onion, fine chop
- 4 garlic cloves, thin slice
- 1/2 tablespoon chile flakes
- 2 tablespoons anchovy paste
- salt/pepper to taste
Peperoni alla Napoletana
By LeeBoruchow
Prepare a charcoal fire or preheat a gas grill on high for 15 minutes
- 4 yellow bell peppers
- 4 red bell peppers
- 3 tbsp capers, rinsed, chopped if large
- 3 tbsp chopped imported black olives
- 8 salted anchovy fillets, rinsed and chopped
- 3 tbsp pine nuts
- Salt, to taste
- 3/4 cup extra virgin olive oil
- 1 1/2 cups fresh bread crumbs
Tacchino Ripieno
By LeeBoruchow
Stuffed turkey breasts - a great alternative to your routine Thanksgiving Day bird preparation
- 1 (5 to 6 pound) whole turkey breast, removed from the bone, halved and butterflied
- Salt and pepper
- 3 tbsp extra-virgin olive oil plus 1/4 cup
- 1/2 pound pancetta, cut into 1/2-inch dice
- 1 1/2 pounds ground pork shoulder
- 10 prunes, pitted and quartered
- 12 chestnuts, roasted, peeled and halved
- 2 cups fresh bread crumbs
- 1 cup freshly grated Parmigiano-Reggiano
- 2 eggs
- 2 tbsp freshly ground black pepper
- 1 heavy grating fresh nutmeg
- 1 tbsp each chopped fresh rosemary and sage
- 3 cups dry white
Braciole di Pollo alla Napoletana
By LeeBoruchow
Stuffed Boneless Chicken: Take the time and debone the whole chicken for this
- 1 (2 1/2 to 3 pound) fryer chicken, fully deboned
- Salt and pepper
- 1/4 pound prosciutto crudo, sliced thin then cut into 1/4-inch batons
- 1 bunch parsley, finely chopped to yield 1/4 cup
- 1/2 cup fresh bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 eggs
- 1/2 cup grated cacio or provolone
- 1/4 cup basil, leaves only, roughly chopped
- 3 tablespoon chopped fresh rosemary leaves
Panzanella Toscana
By LeeBoruchow
The classic Tuscan bread and tomato salad
- 3 large Heirloom tomatoes, cut or sliced to your liking
- 1/4 cup thinly sliced red onions
- 1/2 cup sliced cucumbers, seeded
- 1/4 cup whole basil
- 2 Tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil
- x ammount of day-old bread, lightly toasted and torn to 1/4 inch cubes
- chives, for garnish
- Salt and freshly ground black pepper, to taste