Most of the recipes I plan to share here come from one cookbook - my family's cookbook, which was compiled years ago by my very organized sister Joy. The last version was from 2003, and contained most of the recipes we had come to be known for, the ones we got the most requests for, as well as a few recipes that our close friends - extended family, really - also brought over frequently.
My sisters and I have all fielded many requests for a copy of this cookbook. It contains only about 150 recipes, but they are almost universally delicious, and usually easy to make as well. One of the reasons I decided to start this blog was so that I could have a place I could send people who are looking for our famous family recipes, since it seems it could be a long time before we get more precious copies printed.
I will photograph and share recipes as I make them, which may be sporadic at times, but I will try to keep it up. One of the first recipes I thought I would share is one of my party go-to recipes - bruschetta.
Bruschetta sounds easy, but there's a technique to making it really good. I think the secret lies in nicely crisp rounds of French bread, and gently rubbing the toasted bread with the cut half of a clove of garlic.
Bruschetta with Tomato and Basil
One loaf of soft French bread (baguette)
3-4 good quality tomatoes (2 cups) - Roma will work if that's all you can get
1/4 cup chopped fresh basil
salt and freshly ground black pepper
1 tsp fresh lemon juice or balsamic vinegar
2 large garlic cloves, cut in half lengthwise
extra virgin olive oil
Combine the chopped tomatoes and basil in a bowl, then sprinkle with salt to taste - you'll need a good bit of salt to bring out the flavor of the tomatoes, but don't over-do it. Stir in the lemon juice or balsamic vinegar, whichever you prefer, and let sit to combine while you toast the bread.
Slice the bread on the diagonal into 3/4 - inch thick rounds. Toast in the oven on both sides, flipping halfway through, until the bread is crisp and lightly golden.
While still warm, rub one side of the toasted bread with the cut side of a garlic clove. Brush each toast with a bit of olive oil. Arrange on a plate, then spoon a bit of the tomato mixture over each toast. Serve right away so the bread doesn't get soggy.
