Miller - Newlywed Cookbook

Copyright 2013 by Robin Miller

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Contents

Acknowledgments

Thank you Darrin and my two incredible boys for tasting different concoctions every single day (even the stuff with mushrooms). Youre my No. 1 tasters and best friends. And, thank you my great friends and supportive parentsyou are always willing to sample endless creations at dozens of tasting parties. Without your valuable input and priceless suggestions (some quite unique, I must admit), this book would not have been possible.

Introduction

Congratulations! Best wishes for a long and happy life together!
Now, whats for dinner?

Theres 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 isnt exactly a priority. Thats a shame because some of lifes funniest moments and fondest memories happen over a pot of simmering sauce.

Before the big day, Im 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 cant be bothered with lengthy recipes, discouraging ingredient lists, and intimidating cooking techniques. If preparing the meal seems daunting, youre 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 Whats for dinner? question every night of the week. The selection is vastfrom bread and pizza to pasta, chicken, beef, seafood, side dishes, desserts, and special occasionsand 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.

Its time to christen those gifts. Ideally, each gadget, saucepan, and casserole dish would come with a fool-proof recipe. Since they dont, Ive 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, youll find a description of each herb or spice, its inherent flavor, and what sweet and/or savory dish its 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? Youre not off and running? You soon will be after you check out the Cooking Terms chapter. Its not advanced Latin, its 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 Years Eve, Valentines 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 anytimeCinco de Mayo, Columbus Day, 4th of July, your best friends birthday, Election Day, or whenever the urge to cook something fabulous strikes you.

Rip off those bows, tear away the wrapping paper, and get cookingtogether.

Add your favorite toppings to this basic recipe. I love broccoli and spinach, my husbandsausage 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 110F)

1 packet active dry yeast

1 teaspoon olive oil

1/2 teaspoon salt

2 1/23 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

sauted spinach and ricotta cheese

1. To make the dough, place warm water in a large bowl and sprinkle in yeast. Let stand 5 minutes.
2. 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.