The Newlywed Cookbook: More than 200 Simple Recipes and Original Meals for the Happy Couple

By Robin Miller

Start your life together with exquisite food from simple recipes.

With more than 200 delicious recipes and easy-to-follow instructions, this is the cookbook for any newlywed couple. Author Robin Miller is renowned for her friendly expert guidance, and she has specially crafted these easy, delicious recipes to cook together.

Enjoy:

• Intimate, candlelight meals
• Hosting your first dinner party
• Breakfasts in bed and picnic lunches
• Special occasion meals: family holidays, in-law visits, anniversary dinners
• And more!

This sophisticated yet contemporary book makes the perfect gift for weddings, bridal showers, engagement parties, or any occasion celebrating the happy couple!

• Language: English
• Publisher: Sourcebooks
• Release date: Mar 5, 2013
• ISBN: 9781402278266

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Introduction

Congratulations! Best wishes for a long and happy life together!

Now, what’s for dinner?

There’s nothing more romantic than dinner for two, prepared at home and served over candlelight. But how realistic is that these days? The fact is, many couples consist of two working people and dinner isn’t exactly a priority. That’s a shame because some of life’s funniest moments and fondest memories happen over a pot of simmering sauce.

Before the big day, I’m sure you enjoyed registering for lots of new toys at your favorite stores. There you were, drooling over the multi-function blenders, heavy-duty mixers, coffee makers with the espresso/cappuccino options, and shimmering pots and pans. Now that your kitchen is stocked, what are you supposed to do with it?

I realize you can’t be bothered with lengthy recipes, discouraging ingredient lists, and intimidating cooking techniques. If preparing the meal seems daunting, you’re likely to skip it altogether. The result? The fabulous new cookware never gets used and you both survive on a diet of takeout pizza, Chinese food, and ready-made meals from the market.

Now for the good news: The Newlywed Cookbook can change all that. Perfect for couples and cooks of all levels, this collection of more than two hundred recipes features meals that are simple to prepare, yet unique in composition. You may recognize some of the dishes as meals you ate as a child. The rest were developed to give you countless, innovative solutions to the inevitable What’s for dinner? question every night of the week. The selection is vast—from bread and pizza to pasta, chicken, beef, seafood, side dishes, desserts, and special occasions—and all the recipes were created with clarity and simplicity in mind. Although the meals are easy to prepare, they boast complex flavors, vibrant colors, and contrasting textures. Believe it or not, extraordinary meals require just a handful of ingredients.

It’s time to christen those gifts. Ideally, each gadget, saucepan, and casserole dish would come with a fool-proof recipe. Since they don’t, I’ve included a comprehensive guide at the back of this book called Equipment. For example, learn how to use your stand mixer to make a perfect chocolate cake, your blender for creamy basil pesto, and your food processor for quick pastry dough.

On to the pantry. With our growing fascination for international ingredients and cross-cultural cuisine, aromatic herbs and exotic spices have become pantry staples. Knowing how and when to use them is critical. In Herbs and Spices, you’ll find a description of each herb or spice, its inherent flavor, and what sweet and/or savory dish it’s most suited to.

What if I told you to make a slurry, whisk it into the coulis in the Bain-Marie, and then finish the dish with a chiffonade of basil? You’re not off and running? You soon will be after you check out the Cooking Terms chapter. It’s not advanced Latin, it’s simply translating unfamiliar cooking terms into plain, workable English.

Party day is every day. The Special Occasions chapter includes fantastic ideas for menu planning, whether entertaining two or twenty-two. These special times include New Year’s Eve, Valentine’s Day, Thanksgiving, Christmas Dinner, One-Year Anniversary, Sunday Brunch, Super Bowl Sunday, Picnic for Two, Breakfast in Bed, and When In-Laws Come for Dinner. The recipes for each occasion are extremely versatile, so feel free to use them anytime—Cinco de Mayo, Columbus Day, 4th of July, your best friend’s birthday, Election Day, or whenever the urge to cook something fabulous strikes you.

Rip off those bows, tear away the wrapping paper, and get cooking…together.

Pizza and Bread

Deep Dish Pizzas

Add your favorite toppings to this basic recipe. I love broccoli and spinach, my husband—sausage and pepperoni. Understand why the recipe makes two separate pizzas?

NEEDED ITEMS

large and small bowls

mixer with dough hook attachment (optional)

2 9-inch round cake pans

For the pizza dough:

1 cup warm water (about 110°F)

1 packet active dry yeast

1 teaspoon olive oil

1/2 teaspoon salt

2 1/2–3 cups all-purpose flour

non-stick cooking spray

For the topping:

1 14 1/2-ounce can diced tomatoes

2 tablespoons tomato paste

1 tablespoon dried oregano

4 ounces shredded mozzarella cheese (regular or part-skim), or more as desired

2 tablespoons grated Parmesan cheese

Additional topping ideas:

grilled vegetables and basil pesto

wild mushrooms and gorgonzola cheese

sundried tomatoes and caramelized onions

smoked oysters and broccoli rabe

sautéed spinach and ricotta cheese

To make the dough, place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add olive oil and salt. Add 2 1/2 cups of the flour and mix until a manageable dough forms, adding remaining flour if necessary. Using the dough hook attachment on your mixer (or your hands), knead 2 minutes (or 5 minutes by hand), until dough is smooth and elastic. Place dough in a large bowl that has been coated with non-stick spray and turn to coat all sides. Cover with a dish towel and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down with your fist and divide in half. Press dough into the bottom of two 9-inch round cake pans that have been coated with non-stick spray. Set aside for 20 minutes (for a thinner crust, top and bake right away to prevent the dough from rising again).

Preheat oven to 450°F.

In a small bowl, combine diced tomatoes, tomato paste, and oregano. Mix well. Top pizza dough with an even layer of mozzarella cheese. Top with tomato mixture and Parmesan cheese (and additional mozzarella cheese if desired).

Bake pizzas 15–20 minutes, or until edges are golden and begin to pull slightly away from the sides of pan. Cool slightly before slicing.

Preparation and rising time: 1 1/2–2 hours

Cooking time: 15–20 minutes

Serves 2–4

Calzones with Turkey Sausage and Mozzarella

To save time, you can use commercially made, frozen bread dough. Thaw the dough as directed and pick up the recipe at step 3. And, since this recipe is fairly time-consuming, consider eating one calzone now and saving one for later (wrap the calzone in plastic wrap, then wrap it in foil and freeze for up to 2 months. To reheat, thaw completely and bake in a 350°F oven until hot, about 45 minutes).

NEEDED ITEMS

2 large bowls

mixer with dough hook attachment (optional)

large non-stick skillet

large baking sheet

For the dough:

1 cup warm water (about 110°F)

1 packet active dry yeast

1 teaspoon olive oil

1 teaspoon salt

2–2 1/2 cups all-purpose flour

non-stick cooking spray

For the filling:

2 teaspoons olive oil, divided

1 pound hot Italian turkey sausage, casing removed and crumbled

2 teaspoons dried oregano

2 teaspoons dried basil

1/4 teaspoon ground black pepper

1 cup tomato sauce (canned or jarred)

6 ounces shredded mozzarella cheese (regular or part-skim)

1 tablespoon grated Parmesan cheese

To make the dough, place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add olive oil and salt. Add 2 cups of the flour and mix until a manageable dough forms, adding remaining flour if necessary. Using the dough hook attachment on your mixer (or your hands), knead 2 minutes (or 5 minutes by hand), until dough is smooth and elastic. Place dough in a large bowl that has been coated with non-stick spray and turn to coat all sides. Cover with a dish towel and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Meanwhile, to make the filling, heat 1 teaspoon of the oil in a large non-stick skillet over medium heat. Add turkey sausage and sauté until browned and cooked through, breaking up the meat as it cooks. Add oregano, basil, and pepper and mix well. Add tomato sauce and simmer 10 minutes. Remove from heat and set aside until ready to use.

Preheat oven to 500°F.

Punch dough down with your fist and divide in half. Transfer each half to a lightly floured surface and roll into two 10-inch circles. Divide sausage filling in half and spoon onto the center of each round. Spread mixture out, to within 1 inch of the edge. Divide mozzarella in half and arrange over sausage mixture. Lift one side of dough and fold over so that it meets the other side, forming a half moon. Pinch the edges together to seal.

Transfer calzones to a large baking sheet that has been coated with non-stick spray. Brush the top of each calzone with remaining teaspoon of olive oil and sprinkle the top with Parmesan cheese.

Bake 15 minutes, or until puffed up golden. Let stand 5 minutes before slicing.

Preparation and rising time: 1 1/2 hours

Cooking time: 15 minutes

Serves 4–6

Caramelized Red Onion and Rosemary Focaccia

Focaccia is a semi-flat bread typically coated with olive oil and fresh herbs. The fact is, it’s so popular these days, dinner rolls have become passé. You can top this basic dough with almost anything before baking—sautéed wild mushrooms, feta cheese, and fresh oregano, or sliced tomatoes and basil…experimenting is encouraged.

NEEDED ITEMS

2 large bowls

mixer with dough hook attachment (optional)

large non-stick skillet

2 9-inch square or round cake pans

wire rack

For the dough:

1 cup warm water (about 110°F)

1 packet active dry yeast

1 teaspoon olive oil

1 teaspoon salt

2 1/2–3 cups all-purpose flour

non-stick cooking spray

For the caramelized red onion and rosemary topping:

2 teaspoons olive oil

1 large red onion, halved and thinly sliced

2 tablespoons granulated sugar

2 tablespoons chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

To make the dough, place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add olive oil and salt. Add 2 1/2 cups of the flour and mix until blended. Using the dough hook attachment on your mixer (or your hands), mix ingredients together until a manageable dough forms, adding remaining flour if necessary. Knead 2 minutes with the dough hook (or 5 minutes by hand), until dough is smooth and elastic. Place dough in a large bowl that has been coated with non-stick spray and turn to coat all sides. Cover with a dish towel and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down with your fist and divide in half. Press dough into the bottom of two 9-inch square or round cake pans that have been coated with non-stick spray. Set aside for 20 minutes (make the topping while you wait).

Preheat oven to 400°F.

To make the topping, heat oil in a large non-stick skillet over medium heat. Add onion and sugar and sauté 10 minutes, or until onions are tender and golden brown. Stir in rosemary, salt, and pepper and remove from heat.

Top focaccia dough with onion mixture. Sprinkle the top with Parmesan cheese.

Bake 20–25 minutes, or until golden. Cool in pans on a wire rack 5 minutes before slicing. Serve warm or room temperature.

Preparation and rising time: 1 1/2–2 hours

Cooking time: 20–25 minutes

Makes 2 focaccia (8 servings)

Rolled Basil-Pesto Bread

As you cut into this bread, wonderful green spirals appear in every slice. Serve this basil-infused bread with a big bowl of pasta smothered in tomato sauce.

NEEDED ITEMS

2 large bowls

mixer with dough hook attachment (optional)

blender or food processor

small skillet

8-inch loaf pan

wire rack

For the dough:

3/4 cup warm water (about 110°F)

1 packet active dry yeast

2 teaspoons olive oil

1/2 teaspoon salt

1 1/2–2 cups all-purpose flour

1 egg white

non-stick cooking spray

For the pesto filling:

1 cup tightly packed fresh basil leaves

1/4 cup sour cream (regular or nonfat)

1/4 cup grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons lightly toasted pine nuts*

2 garlic cloves, peeled

1/2 teaspoon salt

To make the dough, place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add olive oil and salt. Add 1 1/2 cups of the flour and mix until blended. Using the dough hook attachment on your mixer (or your hands), mix ingredients together until a manageable dough forms, adding remaining flour if necessary. Knead 2 minutes with the dough hook (or 5 minutes by hand), until dough is smooth and elastic. Place dough in a large bowl that has been coated with non-stick spray and turn to coat all sides. Cover with a dish towel and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Meanwhile, to make the pesto, combine all ingredients in a blender or food processor fitted with the metal blade. Process until smooth and thick. Set aside until ready to use.

Punch dough down with your fist and remove from bowl. Transfer dough to a lightly floured surface and roll into an 8 x 12-inch rectangle. Spread pesto over top, to within 1/2 inch of edges. Starting with the shorter end, roll dough up tightly, jellyroll fashion. Transfer dough to an 8-inch loaf pan that has been coated with non-stick spray. Cover with a dish towel and let rise in a warm place, free from draft, for 45 minutes.

Preheat oven to 375°F.

Brush the top of the bread with egg white and bake 40 minutes, or until top is golden brown and loaf has pulled slightly away from the sides of pan. Cool in pan, on a wire rack, 10 minutes. Remove bread from pan and cool completely.

*Toast pine nuts by heating in a small skillet over medium heat until golden, shaking the pan frequently (it should take about 3–5 minutes).

Preparation and rising time: 2 hours

Cooking time: 40 minutes

Makes 1 loaf (8 servings)

French Bread

Making bread from scratch may seem too difficult or time-consuming, especially when dozens of wonderful bread varieties are available at your local market. I enjoy making bread—kneading the dough, watching it rise, and then basking in the incredible aroma as it bakes up to a warm, golden brown. I suggest you try it once, to see what I mean.

Note: French bread is characterized by its crispy crust—achieved by brushing the dough with an egg white before baking. For a softer crust—an Italian-style bread—skip the egg white and bake as directed. For a buttery crust, brush the baked bread with melted butter as soon as it comes out of the oven.

NEEDED ITEMS

2 large bowls

mixer with dough hook attachment (optional)

baking sheet

wire rack

1 1/4 cups warm water (about 110°F)

1 packet active dry yeast

2 teaspoons olive oil

1 teaspoon salt

3–3 1/2 cups all-purpose flour

1 egg white

non-stick cooking spray

Place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add olive oil and salt. Add 3 cups of the flour and mix until blended. Using the dough hook attachment on your mixer (or your hands), mix ingredients together until a manageable dough forms, adding remaining flour if necessary. Knead 2 minutes with the dough hook (or 5 minutes by hand), until dough is smooth and elastic. Place dough in a large bowl that has been coated with non-stick spray and turn to coat all sides. Cover with a dish towel and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down with your fist and remove from bowl. Transfer dough to a lightly floured surface and roll into an 8 x 12-inch rectangle. Starting with the longer end, roll dough up tightly, jellyroll fashion. Pinch the ends together to seal. Place dough on a baking sheet that has been coated with non-stick spray. Cover with a dish towel and let rise in a warm place, free from draft, for 45 minutes.

Preheat oven to 425°F.

Brush the top of the dough with egg white and make several diagonal slices (about 1/8-inch deep) across the top.

Bake 30 minutes, or until top is golden brown and bread sounds hollow when tapped. Cool on a wire rack slightly before slicing.

Preparation and rising time: 2 hours

Cooking time: 30 minutes

Makes 1 loaf (8 servings)

Honey Wheat Bread

A perfect blend of honey and wheat. This wholesome, hearty bread is great for sandwiches and breakfast toast, and pairs well with all types of salads, soups, and stews.

NEEDED ITEMS

2 large bowls

mixer with dough hook attachment (optional)

8-inch loaf pan

wire rack

1 1/4 cups warm milk (about 110°F)

1 packet active dry yeast

1/3 cup honey

1 tablespoon butter, melted

1 teaspoon salt

3–3 1/2 cups whole wheat flour

non-stick cooking spray

Place warm milk in a large bowl and sprinkle in yeast. Let stand 5 minutes.

Add honey, butter, and salt. Add 3 cups of the flour and mix until blended.