@alexisdeboschnek - Alexis deBoschnek

Cook // Recipe Developer // Host Questions? hi@alexisdeboschnek.com
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Out of curiosity, what kind of recipes and step by steps would you like to see more of? Comment below
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Out of curiosity, what kind of recipes and step by steps would you like to see more of? Comment below

Los Angeles, California
This summery pasta comes together in about 30 minutes, and you’ll be outside for half of it. I used the Apple & Wildflower Honey Chicken Sausage from @truestoryfoods. All their products are organic, non-GMO, hormone-free, and come from humanely raised animals. Now that’s something to get excited about. #sponsored #truestoryeats #truebbq⁣
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Servings: 2-4⁣
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3 ears of corn⁣
2 tablespoons unsalted butter, melted⁣
1 10 ounce pack True Story Apple & Wildflower Honey Chicken Sausage⁣
Kosher salt, to taste⁣
12 ounces casarecce, or pasta of your choice⁣
1 tablespoon olive oil⁣
3 cloves garlic, minced⁣
1 small shallot, minced⁣
½ teaspoon red pepper flakes⁣
1 pint sungold tomatoes⁣
½ cup dry white wine⁣
Ricotta, to serve⁣
Basil, to serve⁣
Flaky sea salt, to serve⁣
Freshly ground black pepper, to serve⁣
Extra-virgin olive oil, to serve⁣
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Prepare a charcoal or gas grill to medium high heat.⁣
Brush the corn husks with the melted butter on all sides.⁣
Place the buttered corn and sausages on the grill over indirect heat. Cook both, flipping occasionally, until the corn is charred in some spots and the sausages are browned on all sides.⁣
On a cutting board, remove the charred corn kernels from the cob. Cut the sausages into slices on the bias. ⁣
Heat a large pot of salted water over high heat until it comes to a boil. Add the pasta and cook until al dente, reserving ½ cup of the starchy pasta water before draining. ⁣
While the pasta is cooking, heat the olive oil in a large pan over medium high heat. Add the garlic, shallot, and red pepper flakes, and cook, stirring frequently, for 1 minute. ⁣
Add the tomatoes and reduce heat to medium, cooking for 5 minutes until the tomatoes begin to soften.⁣
Increase heat to medium high and add the wine. Cook for 5 minutes, stirring occasionally, until the alcohol is cooked off and the liquid is reduced by half. Season with salt. ⁣
Add the al dente pasta and a few splashes of the starchy pasta water and stir until the pasta is glossy and fully coated with the tomatoes. Add the sausage, charred corn, and season with salt and pepper and stir to combine.⁣
Top with basil, heaping spoonfuls of ricotta, a drizzle of extra-virgin oli
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This summery pasta comes together in about 30 minutes, and you’ll be outside for half of it. I used the Apple & Wildflower Honey Chicken Sausage from @truestoryfoods. All their products are organic, non-GMO, hormone-free, and come from humanely raise

Los Angeles, California
Announcement! After 2+ years @buzzfeedtasty, I’m moving on to go freelance. You’ll still see me on the channel from time to time, as well as some exciting new places. Big, all caps THANK YOU to everyone who’s been following along. Your support and enthusiasm have meant so much to me and I can’t wait to share the next chapter with you!
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Announcement! After 2+ years @buzzfeedtasty , I’m moving on to go freelance. You’ll still see me on the channel from time to time, as well as some exciting new places. Big, all caps THANK YOU to everyone who’s been following along. Your support and en

The Broad
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@benbmims You. Are. Go. Ing. To. Kill. It. Yas. Kween!!! Can’t wait to toast to your new life over breakfast falafels! So happy for you and proud of you for taking this huge step! ❤️🙌🏻👏🏻

@lokokitchen Congrats and all the best to you!! 🙌🏽👏🏽👏🏽👏🏽

There’s chilaquiles under there. ⁣⁣
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Servings: 2-4⁣⁣
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Salsa Verde⁣⁣
1½ pounds tomatillos, husked and rinsed⁣⁣
1 white onion, cut into sixths⁣⁣
1 serrano chile⁣⁣
1 poblano pepper⁣⁣
2 tablespoons olive oil⁣⁣
1 teaspoon kosher salt, plus more to taste⁣⁣
2 cloves garlic⁣⁣
Juice of 3 limes⁣⁣
1 bunch cilantro⁣⁣
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Pickled Red Onions⁣⁣
1 cup apple cider vinegar⁣⁣
1 cup water⁣⁣
1 tablespoon kosher salt⁣⁣
1 tablespoon sugar⁣⁣
5 peppercorns⁣⁣
½ teaspoon coriander seeds⁣⁣
1 red onion, halved, thinly sliced into half moons⁣⁣
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Assembly⁣⁣
6 cups canola oil⁣⁣
1 pack corn tortillas, cut into sixths⁣⁣
Kosher salt, to taste⁣⁣
Cotija, crumbled, to serve⁣⁣
Fried eggs, to serve⁣⁣
1 avocado, cubed, to serve⁣⁣
Crema, to serve⁣⁣
Cilantro leaves, to serve⁣⁣
Radishes, thinly sliced, to serve⁣⁣
Hot sauce, to serve⁣⁣
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Preheat oven to broil on high.⁣⁣
On a rimmed baking sheet, add the tomatillos, white onion, serrano chile, and poblano pepper. Drizzle with olive oil and season with salt. ⁣⁣
Broil on the highest rack to the top of the oven for 7 minutes. Use tongs to flip everything over, and broil for 7 more minutes, until the tomatillos are soft and collapsing into themselves and the poblano is charred.⁣⁣
In the bowl of a food processor, add the roasted tomatillos, white onion, ½ serrano, poblano, garlic, cilantro, lime juice, and 1 teaspoon of salt, and pulse until smooth, about 1 minute. Transfer to a bowl and refrigerate until ready to use. ⁣⁣
In a small pot, add the apple cider vinegar, water, salt, sugar, peppercorns, and coriander and bring to a boil over medium high heat, whisking until the sugar dissolves. ⁣⁣
Add the red onion and submerge into the vinegar mixture. Take off the heat and let cool to room temperature for one hour. Transfer to a sealed container and refrigerate until ready to use. ⁣⁣
In a large pot, heat the oil to 375˚F. ⁣⁣
Add the cut tortillas in batches, frying until golden brown, about 2 minutes. Transfer to a wire rack and season with salt. ⁣⁣
Preheat oven to 400˚F. ⁣⁣
Alternate layers of salsa verde and chips in an oven-proof vessel. I used my 12-inch @lodgecastiron. Sprinkle with cotija and bake for 10 minutes.⁣⁣ Add all your toppings.
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There’s chilaquiles under there. ⁣⁣ •⁣⁣ •⁣⁣ •⁣⁣ Servings: 2-4⁣⁣ ⁣⁣ Salsa Verde⁣⁣ 1½ pounds tomatillos, husked and rinsed⁣⁣ 1 white onion, cut into sixths⁣⁣ 1 serrano chile⁣⁣ 1 poblano pepper⁣⁣ 2 tablespoons olive oil⁣⁣ 1 teaspoon kosher salt, plus mo

Los Angeles, California
Comments

@lodgecastiron 😍

When both the @latimesfood and @lamagfood put out glowing reviews for the same restaurant on the same day...you go. Northern Thai Food Club did not disappoint.
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When both the @latimesfood and @lamagfood put out glowing reviews for the same restaurant on the same day...you go. Northern Thai Food Club did not disappoint.

Los Angeles, California
Thanks for changing my mind on pork chops @dartagnanfoods. Recipe below for the juiciest rack of pork and sauce you’ll want to eat by the spoonful. At least we did. •⁣⁣
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Servings: 8⁣⁣
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4 heads garlic, peeled⁣⁣
1 large bunch rosemary, stems removed⁣⁣
1 Frenched rack of pork⁣⁣
Kosher salt, to taste ⁣⁣
Freshly ground black pepper, to taste ⁣⁣
4 tablespoons unsalted butter ⁣⁣
1 tablespoon all-purpose flour ⁣⁣
1/2 cup dry white wine⁣⁣
1/2 cup water ⁣⁣
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In the bowl of a mini food processor, add the garlic and rosemary and pulse until minced. Transfer the mixture to a bowl. ⁣⁣
On a cutting board, blot the pork dry with paper towels. ⁣⁣
Generously season the pork on all sides with salt and pepper. Emphasis on generous. ⁣⁣Rub the pork with the garlic and rosemary mixture on all sides. Let the pork rest for 1 hour in the refrigerator. 
Preheat oven to 450F. ⁣⁣
Transfer the pork to a large baking dish, bone side down, and roast for 45-55 minutes, until the internal temperature reaches 145 F. ⁣⁣
Transfer the pork roast, bone side up (easier to cut), on a cutting board and rest for 10 minutes. ⁣⁣
Meanwhile, make the sauce. I made the sauce in the same vessel that I roasted the pork, but you could also transfer it to a pot if that’s easier for you. ⁣⁣
Heat the pan drippings over medium high heat. Add the butter and stir until melted. 
Sprinkle the flour over the drippings, stirring until combined. ⁣⁣
Add the wine and cook, stirring frequently, scraping up any of the brown bits on the bottom of the pan, until the sauce is smooth. Add the water and cook, stirring frequently until the sauce is smooth and reduces by a quarter. You do not need to add salt - the saltiness comes from the drippings. If it’s too salty, add more water to thin it out. ⁣⁣
Carve the pork roast. One rib chop per person is enough. Pour the sauce over the pork.
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Thanks for changing my mind on pork chops @dartagnanfoods. Recipe below for the juiciest rack of pork and sauce you’ll want to eat by the spoonful. At least we did. •⁣⁣ •⁣⁣ •⁣⁣ •⁣⁣ •⁣⁣ Servings: 8⁣⁣ ⁣⁣ 4 heads garlic, peeled⁣⁣ 1 large bunch rosemary,

Los Angeles, California
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Impromptu Tuesday night dinner with @etschoenhome
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Impromptu Tuesday night dinner with @etschoenhome

Los Angeles, California
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@yearandday Looks like it was a great one! 🍽

Thank you @out_inthefield for introducing me to my new favorite place in LA, Wattles Farm. This 4.2 acre community garden is tucked away in West Hollywood and has been operating since the 70s. There’s a waiting list to get on the waiting list, it’s that special.
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Thank you @out_inthefield for introducing me to my new favorite place in LA, Wattles Farm. This 4.2 acre community garden is tucked away in West Hollywood and has been operating since the 70s. There’s a waiting list to get on the waiting list, it’s t

Wattles Community Garden
Comments

@lilydiamond I shot much of my book at Wattles! Volunteered there for years—one of my favorite places in the city/world. Did you get to meet Toby, badass master gardener?

@lilydiamond @alexisdeboschnek @taniametti omg YES. Divine seating. Toby is the best. So happy you got to meet her! And be in Wattles.

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Starting June off right with this moody strawberry rhubarb cherry pie.⁣
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Dough⁣
2½ cups all-purpose flour, plus more for dusting⁣
1 tablespoon sugar 
1 teaspoon kosher salt⁣
2 sticks (1 cup) unsalted butter, cold, cubed⁣
¼ cup apple cider vinegar, cold⁣
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Filling⁣
¾ cup sugar⁣
¼ cup all-purpose flour⁣
½ teaspoon kosher salt⁣
1 vanilla bean pod, scraped⁣
Zest and juice of 1 lemon⁣
3 cups chopped rhubarb ⁣
3 cups quartered strawberries⁣
2 cups pitted cherries⁣
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Egg wash⁣
Sugar⁣
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In a large bowl, add the flour, sugar, salt, and butter and use your hands to break the butter up into lima bean-size pieces.⁣
Add the apple cider vinegar, 1 tablespoon at a time, mixing with your hands until a shaggy dough forms.⁣
Turn the dough onto a clean surface and divide into two equal parts. Shape the dough into two discs and wrap in plastic wrap. Refrigerate for at least 1 hour. The dough can also be frozen at this stage for a later use.⁣
Preheat oven to 400˚F.⁣
Meanwhile, add the sugar, flour, salt, vanilla, lemon zest, and lemon juice to a large bowl and whisk to combine. Add the rhubarb, strawberries, and cherries and stir until fully coated.⁣
On a lightly floured surface, place one of the dough discs, flouring as needed to prevent sticking, and roll out to ¼-inch thick and at least 2 inches bigger than a pie plate. Transfer to a parchment paper-covered baking sheet and chill until ready to use.⁣
Repeat with remaining dough.⁣
Place the first chilled dough into a pie dish, letting the excess dough hang over the edges. Add the fruit filling to the pie dough.⁣
Refrigerate the pie while you cut out your lattice pattern of choice. Keeping your dough as cool as possibly is crucial. The butter will just melt otherwise. ⁣
Working quickly, top the chilled pie with your lattice design. Crimp the edges. Brush with the egg wash, and sprinkle with sugar. ⁣
Bake for 20 minutes.⁣
Turn the heat down to 350˚F and bake for an additional 1 hour and 30 minutes, until the crust is a deep golden brown and the fruit is bubbling. ⁣
Let cool for at least 3 hours before serving.
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Starting June off right with this moody strawberry rhubarb cherry pie.⁣ •⁣ •⁣ •⁣ •⁣ •⁣ Dough⁣ 2½ cups all-purpose flour, plus more for dusting⁣ 1 tablespoon sugar 1 teaspoon kosher salt⁣ 2 sticks (1 cup) unsalted butter, cold, cubed⁣ ¼ cup apple cid

Los Angeles, California
watermelon/Bulgarian feta/basil/red onion marinated in sherry vinegar/black radish/sumac/flaky sea salt/ @wearebrightland
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watermelon/Bulgarian feta/basil/red onion marinated in sherry vinegar/black radish/sumac/flaky sea salt/ @wearebrightland

Los Angeles, California
Comments

@yearandday This!

@wearebrightland Marvelous 🍉🍉

To gear up for the MasterChef Season 10 premiere tonight at 8/7c, I challenged myself to make the winning dish from season 1! Do you think I’d make the cut? @masterchefonfox #ad
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To gear up for the MasterChef Season 10 premiere tonight at 8/7c, I challenged myself to make the winning dish from season 1! Do you think I’d make the cut? @masterchefonfox #ad

Los Angeles, California
Comments

@brunchboys 🙌🙌🙌🏻🙌🙌