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Recipes

Funghi alla Griglia

Funghi alla Griglia

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Grilled portabellos with pea sprouts

  • 4 large portobello mushrooms, stems removed
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tbsp lemon juice
  • 1/4 cup red wine vinegar
  • 1/2 lb fresh pea sprouts/tendrils
  • Salt and freshly ground black pepper
  • 1/2 lb Cacio di Roma
  • 4 cremini mushrooms
0/5 (0 Votes)

Lasagne alla Napoletana

Lasagne alla Napoletana

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Yes, this is the king of all lasagne dishes

  • Ragu Napoletano:
  • 2 1/2 lbs basic pasta dough
  • 2 tbsp extra-virgin olive oil
  • 1 recipe ragu napoleano, sausages thinly sliced, other meats reserved for another use
  • 3 cups fresh ricotta
  • 1 recipe polpette alla napoletana
  • 1 cup freshly grated parmigiano reggiano
  • 1 lb fresh mozzarella, shredded
  • 1/4 cup extra-virgin olive oik
  • 8 oz boneless veal shoulder, cut into chunks
  • 8 oz boneless beef chuck, cut into chunks
  • salt and pepper, to taste
  • 1 onion, finely chopped
  • 3/4 cup dry red wine
  • two 28 oz cans plum tomatoes, passed through a food mill
  • 8 oz sweet italian sausages
  • pinch hot red pepper flakes
5/5 (1 Votes)

Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread

Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread

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Preheat oven to 450 degrees F

  • 4 tbsp extra-virgin olive oil plus 1/4 cup
  • 1 medium red onion, chopped into 1/2" dice
  • 1/2 lb shiitakes, hard part of foot removed
  • 1/2 lb cooked chorizo, thinly sliced
  • 1/2 cup Cinzano Rosso sweet vermouth
  • 1 1/2 cups basic tomato sauce
  • 1 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 1 baguette
  • 1/4 cup dry red wine
  • 6 cloves garlic, thinly sliced
  • 1 bunch thyme, leaves only, finely chopped
0/5 (0 Votes)

Moo-Shu Pork

Moo-Shu Pork

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In a wok filled with 1 cup oil, bring to high temperature and add the pork

  • 1 lb pork, julienned
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 cup sliced shiitake mushrooms
  • 2 cups shredded white cabbage
  • 3/4 cup bamboo shoots, julienned
  • 3/4 cup wood ear mushrooms, julienned (rehydrated)
  • 1 cup hoisin sauce
  • 3 eggs, beaten lightly
  • 1 bunch scallions, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through white part. Immediately submerge in ice water and they will fan out, becoming "brushes")
  • 4-6 chinese pancakes, steamed hot
  • Kosher salt and freshly cracked black pepper
  • Canola or grapeseed oil to cook
0/5 (0 Votes)

Calamari in Umido

Calamari in Umido

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Braised spicy calamari with ramp bruschetta

  • 3 lbs cleaned calamari
  • 4 tbsp extra virgin olive oil plus 4 tbsp
  • 10 cloves whole garlic, peeled
  • 1 tbsp crushed hot chilies
  • 1 cup dry white wine
  • 2 cups basic tomato sauce
  • 2 bunches ramps (about 16), cleaned and whole
  • 1 bunch marjoram, leaves only
  • 4 thick slices country bread
0/5 (0 Votes)

Bietola alla Siciliana

Bietola alla Siciliana

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Sicilian style Swiss Chard

  • 1 large (1 1/4 lb) bunch Swiss chard, rinsed well, tough stem ends trimmed
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1/4 cup golden raisins
  • Salt, to taste
  • 2 tbsp pine nuts, toasted
0/5 (0 Votes)

Capretto con Pesto di Mandorle

Capretto con Pesto di Mandorle

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Barbecued goat with a lemon salad and almond pesto

  • Lemon Salad:
  • 4 cloves garlic
  • 1 cup tightly packed fresh mint leaves
  • 2 tbsp freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • salt
  • 1 bone-in leg of goat (or lamb), about 5 lbs, rinsed and patted dry
  • 4 lemons, peeled and sliced very thin, seeds removed
  • 6 tbsp extra-virgin olive oil
  • salt and pepper to taste
  • 2 bunches arugula, chiffonade
  • Almond Pesto:
  • 1 cup blanched almonds
  • 1/2 cup green olive paste
  • 1 tbsp red pepper flakes
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup extra-virgin olive oil
0/5 (0 Votes)

Standard Coleslaw

Standard Coleslaw

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Calories 76 Total Fat 3.0g Total Carbohydrates 10

  • 1/2 head Napa Cabbage, shredded
  • 1/2 Garlic Clove, minced
  • 1 Cup thinly sliced Red Onion
  • 1/2 Jalapeno, seeds and ribs removed/minced
  • 3 tbsp Champagne Vinegar
  • 2 tbspMayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Spicy Mustard
  • 1 tbsp Worcestershire Sauce
  • 1/2 tbsp honey
  • 1 1/2 Teaspoon Kosher Salt
  • 1/2 bunch Cilantro, chopped
0/5 (0 Votes)

Agnolotti 2

Agnolotti 2

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Another variation on agnolotti, this time sans meat

  • 4 tablespoons butter
  • 1 medium Spanish onion, chopped into 1/8th-inch dice
  • 1/4 cup ricotta
  • 1/4 cup grated Fontina
  • 3 tablespoons fresh goat cheese
  • 2 tablespoons fresh marjoram leaves
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and pepper
  • 1 recipe basic pasta, rolled to thinnest setting on machine
  • 3 ounces unsalted butter
  • 4 ounces porcini mushrooms, sliced paper thin (may substitute crimini)
  • 1/4 cup grated Parmigiano-Reggiano
0/5 (0 Votes)

Green Chili

Green Chili

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Preheat oven to 400ºF. Heat a large Dutch oven over medium heat

  • 3 lbs pork shoulder, cut into medium dice
  • Salt and pepper
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp olive oil
  • 5 jalapeños, halved and seeded
  • 5 poblanos, halved and seeded
  • 2 lbs tomatillos, husked and rinsed
  • Olive oil, for drizzling
  • 6 cloves garlic, sliced
  • 1 large red onion, cut into medium dice
  • 1 cup oregano leaves, chopped
  • 1 bottle of blonde ale
  • 1 quart of stock
  • cilantro leaves, cotija cheese, pickled red onions, for garnish
5/5 (1 Votes)