a little of each

A family's cookbook

Bruschetta December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:14 pm
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  • 3 cups diced, seeded, ripe tomatoes
  • 5 tsp chopped fresh basil
  • 1 tsp minced fresh garlic
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground pepper to taste
  • 8 thick slices Italian bread, toasted
  • ¼ cup freshly grated Parmesan cheese


Combine tomatoes, basil, garlic and oil in a mixing bowl. Season to taste with salt and pepper. Let marinate for 45 minutes. Spoon mixture generously over the toasted bread. Sprinkle top with freshly grated Parmesan cheese.

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Spaghetti with Pesto Trapenese December 20, 2012

Filed under: Pasta and Grains — alittlemoreofeach @ 9:05 pm
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Ingredients (serves 4)

  • ¾ pound cherry tomatoes, very ripe and sweet
  • 12 leaves fresh basil
  • ⅓ cup whole almonds, lightly toasted
  • 1 garlic clove, crushed and peeled
  • ½ teaspoon kosher salt, plus more for cooking the pasta
  • ½ cup extra-virgin olive oil
  • 1 pound spaghetti
  • ½ cup Parmigiano-Reggiano, freshly grated


Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.

Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl.

Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls

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Tomato Pie

Filed under: Sides — alittlemoreofeach @ 8:14 pm
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Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper


Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

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