a little of each

A family's cookbook

Pan Roasted Brussels Sprouts with Bacon February 25, 2015

Filed under: Fruits and Vegetables,Sides — alittlemoreofeach @ 1:40 pm
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4 strips thick-cut bacon
2 Tbl butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.


Almost-Famous Pumpkin Cheesecake

Filed under: Desserts — alittlemoreofeach @ 1:37 pm
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12 Tbl unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-oz can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 Tbl vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped


Position a rack in the center of the oven and preheat to 325.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don’t pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.


Leek and Artichoke Bread Pudding

Filed under: Sides — alittlemoreofeach @ 1:33 pm
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Adam and Jenn discovered this winning recipe at their small but delicious Thanksgiving dinner in 2014.


8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 Tbl unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 Tbl minced fresh chives
2 tsp minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 tsp ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)


Preheat the oven to 350. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.

Soak the leeks in water until they’re clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.

Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.

Make it ahead: Assemble the bread pudding and refrigerate for up to 2 days. Bake before serving.


Maraschino Cherry Pound Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:22 pm
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This cake is similar to Elsie’s Phillie Cake. It has a delicious and colorful frosting which makes a wonderful variation.



2 cups all-purpose flour

3 tsp baking powder

½ tsp salt

1 cup butter

1 (8 oz) package of cream cheese

1½ cups white sugar

4 large eggs

1 tsp vanilla extract

1 tsp almond extract

1 cup maraschino cherries, drained and halved

¼ cup all-purpose flour



Preheat oven to 350 degrees. Grease and flour 8-inch tube pan. Mix together flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla and almond extracts. Beat into flour mixture, mixing just until incorporated. Dredge cherries in ¼ cup flour, then fold into batter. Spread into prepared pan. Bake for 80 minutes or until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.



3 oz cream cheese

¼ cup butter, softened

2 cups confectioners sugar, sifted

½ cup maraschino cherries, drained and chopped


Cream together cream cheese and butter in small mixing bowl. Gradually add sugar. Stir in cherries. Frost cake when completely cool.


Salmon with Pesto Mayo April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:27 pm
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4 (5-6 oz) salmon fillets

2 Tbl crumbled firm-textured bread

¼ cup mayonnaise

3 Tbl purchased basil pesto

1 Tbl grated Parmesan



Thaw fish, if frozen. Preheat broiler. Place bread crumbs in a shallow baking pan. Broil four inches from the heat for one or two minutes, stirring once, until lightly toasted. Set aside. Measure thickness of fish. Place fish on greased unheated rack of broiler pan, tucking under any thin edges. Broil four inches from heat for four to six minutes per ½ inch thickness or until fish flakes easily with a fork. Turn one-inch thick fillets over halfway through broiling. Meanwhile combine mayonnaise and pesto; set aside. Combine toasted breadcrumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with bread crumb mixture. Broil one to two minutes more or until crumbs are lightly browned. Makes four servings.


Chipotle Meatballs

Filed under: Main Dishes — alittlemoreofeach @ 8:19 pm
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From “Mexican Everyday.” Serves four.


These are quite spicy and best accompanied by something cool: sour cream and salad. It has been added to our list of new favorites.



3 slices bacon in 1-inch pieces

3 garlic cloves, peeled

2 large eggs

½ cup bread crumbs


1 ¼ lbs ground pork

½ cup (loosely packed) coarsely chopped mint leaves, more for garnish

1 (28-oz) can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice

1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved

1 teaspoon dried oregano

About 1½ cups beef or chicken broth.



Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Filed under: Main Dishes — alittlemoreofeach @ 8:16 pm
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This recipe started as a Cook’s Illustrated recipe, but Adam tweaked and tinkered until he came up with this version. He likes to double the glaze and reserve half of it. He then reduces the reserved half over low heat while the loaf is cooking to serve as a sauce with the loaf. The curry powder he uses is a sweet Middle Eastern variety.



Meatloaf Ingredients:

6 oz box of Caesar/Garlic croûtons

¼ tsp cayenne pepper

¼ tsp chipotle pepper

½ tsp black pepper

1 tsp chili powder

1 tsp dry thyme

1 small onion, roughly chopped

1 small red bell pepper, seeded and roughly chopped

1 carrot, peeled and roughly chopped

3 cloves garlic

1 russet potato, partially cooked and cubed

3 lbs lean ground beef

1 ½ tsp salt

1 egg, slightly beaten


Glaze Ingredients:

½ cup ketchup

1 Tbl curry powder

1 Tbl honey

1/8 tsp Worcestershire sauce

1/8 tsp hot sauce



Preheat oven to 325. Combine croûtons, cayenne, chipotle, chili, black pepper, and thyme in a food processor until powder. Set aside. Combine onion, bell pepper, carrot, and garlic in a food processor until mashed. In a large bowl combine ground beef, salt, dry mixture, wet mixture and egg. Add potato until just incorporated. Place mixture on a rimmed cookie sheet, molding to form a somewhat flat loaf. Cook at 325 for 15 minutes. Meanwhile thoroughly combine the glaze ingredients in a small bowl. After 15 minutes, remove loaf from the oven and apply the glaze. Insert meat thermometer and return to the oven. Cook until center of loaf reaches 155F.


Indonesian Chicken Satay April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:47 pm
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From allrecipes.com


Adam likes to use creamy peanut butter instead of the chunky that the recipe calls for.



3 Tbl soy sauce

3 Tbl tomato sauce

1 Tbl peanut oil

2 cloves garlic, peeled and minced

1 pinch ground black pepper

1 pinch ground cumin

6 skinless, boneless chicken breast halves – cubed

1 Tbl vegetable oil

¼ cup minced onion

1 clove garlic, peeled and minced

1 cup water

½ cup chunky peanut butter

2 Tbl soy sauce

2 Tbl white sugar

1 Tbl lemon juice




In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.


Carrot Soufflé March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:44 pm
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Carrot souffle

This sweet side dish has found its way onto our holiday table throughout the year. The small amount of flour can be replaced with matzo meal at Passover, and the butter can be replaced with margarine for a pareve side at Rosh Hashanah. It’s been a hit whenever and wherever it appears.


1 pound carrots, coarsely chopped

½ cup butter

1 tsp vanilla extract

3 large eggs

3 Tbl all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup white sugar



Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15-20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs. Mix well. Sift together flour, baking powder, salt, and sugar. Stir into carrot mixture until smooth. Transfer to prepared casserole dish. Bake for 45 minutes.


Red Pesto Linguine

Filed under: Pasta and Grains — alittlemoreofeach @ 2:17 pm
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This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.


8 oz linguine

3 large garlic cloves

1 ½ cups oil-packed sun-dried tomatoes, well drained

1 ½ cups reduced-sodium chicken broth

1 Tbl extra-virgin olive oil

¼ cup chopped fresh Italian parsley

¼ tsp salt

¼ tsp freshly ground pepper

½ cup (2 oz) freshly shredded Asiago or Parmesan cheese


Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.