The Newlywed Cookbook: Cooking Happily Ever After

The Newlywed Cookbook: Cooking Happily Ever After

by Roxanne Wyss, Kathy Moore
     
 

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Today's newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because they grew up with The Food Network and frequent trendy restaurants, but their busy schedules mean they're often strapped for time and not always proficient in the kitchen.

With this collection of no-fail recipes for easy and

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Overview

Today's newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because they grew up with The Food Network and frequent trendy restaurants, but their busy schedules mean they're often strapped for time and not always proficient in the kitchen.

With this collection of no-fail recipes for easy and delicious meals from two experienced family cooks here is all the help needed to start cooking together. Bold flavors peppered with international influences, decadent comfort foods, and plenty of meatless options are fresh, budget friendly and easy to make. Prepare main dishes quickly after work or enjoy a leisurely romantic dinner for two. Indulge in a rich dessert or scrumptious appetizer that steals the show when your in-laws visit for the holidays. Specific recipes targeted to the most popular small appliances on today's bridal registries are also included to make the most of all those popular gifts. The authors also include tips for organizing your kitchen, marketing know-how, and stocking the perfect pantry—all gleaned from their years of experience.

The ultimate gift for newly married or engaged couples, The Newlywed Cookbook features a modern design, full-color photography, and over 70 recipes for every occasion. So now you can create easy and delicious meals that are as new and exciting as the first year of marriage.

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Product Details

ISBN-13:
9781466868441
Publisher:
St. Martin's Press
Publication date:
12/30/2014
Sold by:
Macmillan
Format:
NOOK Book
Pages:
240
Sales rank:
1,213,015
File size:
22 MB
Note:
This product may take a few minutes to download.

Read an Excerpt

The Newlywed Cookbook

Cooking Happily Ever After


By Roxanne Wyss, Kathy Moore, David Shaughnessy

St. Martin's Griffin

Copyright © 2014 Roxanne Wyss and Kathy Moore
All rights reserved.
ISBN: 978-1-4668-6844-1



CHAPTER 1

APPLIANCE PRO


Shiny new appliances are thrilling, and with the touch of a button you can whip, simmer, sizzle, slice, blend, bake, or brew and more easily cook like a pro. They make the cooking tasks tastier, easier, and faster! But how? This chapter has recipes to get you started, but for more tips on selecting and using those new appliances, turn to Small Appliance 101.


APPLIANCE TIPS:

>> Read the booklet or information packed with the appliance, or visit the manufacturer's website for tips on using the appliance and safety recommendations. Write the date you received the appliance on the outside of the use and care information and keep it. (We bet for many appliances, it will be your wedding date, and what a fun reminder of that special day.) You want to note the date if future questions arise regarding service, accessory parts, or the warranty. Slip the information leaflets into plastic sleeves and keep them all in a three-ring notebook, or scan the information and make an electronic file for easy reference. Be sure to complete the warranty or registration card and submit it or mail it to the manufacturer in case of malfunction, questions, or possible recalls.


BLENDER

CREAMY TOMATO SOUP with PEPE PASTA

You don't need to feel under the weather to enjoy this soup. The ingredients come together quickly, and this is the perfect antidote for a stressful day. At Roxanne's house, this is always served with a crusty grilled cheese sandwich.

3 TABLESPOONS OLIVE OIL
2 MEDIUM YELLOW ONIONS, CHOPPED
4 CLOVES GARLIC, MINCED
1 (32-OUNCE) CARTON REDUCED-SODIUM CHICKEN BROTH
1 (28-OUNCE) CAN CRUSHED TOMATOES
1 TEASPOON DRIED BASIL LEAVES
1 TEASPOON GRANULATED SUGAR
2 TEASPOONS KOSHER SALT
1 TEASPOON COARSELY GROUND BLACK PEPPER
¼ CUP ACINI DI PEPE PASTA
½ CUP HEAVY CREAM


SERVES 6

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the onions and reduce the heat to medium-low; continue to cook, stirring frequently, for 15 minutes, until the onions are golden brown. Add the garlic and cook for 30 seconds.

Add the chicken broth, tomatoes, basil leaves, sugar, salt, and pepper. Bring the soup to a boil and then reduce the heat to maintain a simmer. Simmer for 15 minutes. Remove the pot from the stove. Using an immersion blender, puree the soup until smooth. Return the soup to the stove and bring to a boil. Add the pasta and cook for 7 to 8 minutes more, until pasta is cooked.

Stir in the cream. Cook, stirring frequently, just until the soup returns to a simmer. Serve warm.


TIPS:

>> This soup can be made a day or two ahead and reheated.

>> What is pepe pasta? Italians refer to this pasta as acini di pepe. It is a small, round pasta traditionally used in soups. The name translates to peppercorns. If you are unable to locate pepe pasta in your grocery store, you can substitute orzo pasta.

>> If you don't have an immersion blender, use your countertop blender. Carefully ladle the soup into the blender in batches so as not to overfill the container and take care not to exceed the "max fill" line. Vent the blender lid to allow heat and steam to escape. Begin at low speed.


MOJITO SLUSHIE

Pour a cool and refreshing Mojito Slushie on a hot summer day. This recipe makes just enough for two servings—so the two of you can plan a leisurely afternoon by the pool or in the hammock. When friends gather, make a double batch or more, and let the party begin!

½ CUP GRANULATED SUGAR
¼ CUP FRESH MINT LEAVES, PLUS 4 TO 6 MINT LEAVES
¼ CUP LIGHT RUM
¼ CUP FRESH LIME JUICE
2 CUPS ICE CUBES
MINT LEAVES AND LIME SLICES OR THIN WEDGES, FOR GARNISH


SERVES 2

Heat together the sugar, ¼ cup of the mint leaves, and ½ cup water in a 1-quart saucepan over medium heat. Use the back of a spoon to bruise (and muddle) the mint leaves. Cook, stirring frequently, until the sugar syrup comes to a boil and the sugar dissolves.

Remove the pan from the heat and allow it to stand at room temperature for 1 hour or up to 8 hours, so mint infuses the sugar syrup.

Strain the sugar syrup through a fine-mesh strainer into a blender. Discard the mint leaves in the strainer. Add the rum, lime juice, remaining 4 to 6 fresh mint leaves, and ice cubes. Blend until the mixture is smooth and slushy and the ice is finely chopped. Pour the slushies into glasses and garnish each with fresh mint leaves and a lime slice or wedge.


TIPS:

>> For make-ahead convenience, make the mint sugar syrup early in the day or the day before. Strain the syrup into a refrigerator container, then cover and refrigerate the syrup until ready to use.

>> Serving a crowd? You will want to have plenty ready to make quickly. Double or triple the mint syrup so you can make two drinks at a time. For two drinks, pour ½ cup of the syrup into the blender, add the remaining ingredients as directed, blend, and serve. Pour another ½ cup of the syrup into the blender, add the remaining ingredients, and let the party keep going.

>> The volume of liquid and ice that a blender can handle varies by brand and model. Most blenders can easily handle blending two servings at a time and you can still serve a crowd.


FOOD PROCESSOR

CLASSIC BASIL PESTO

Making your own basil pesto is so quick and easy you will never have to purchase jars or containers of pesto at the store again. Toss the freshly made pesto on pasta, spoon it on top of grilled meat or chicken, spread it on a sandwich, or drizzle it over your soup to add a flavor punch. If one batch makes more than you need, freeze it for use at a later date.

2 CUPS FRESH BASIL LEAVES
¼ CUP PINE NUTS, TOASTED
1 TO 2 CLOVES GARLIC, HALVED
½ TEASPOON KOSHER SALT
¼ TEASPOON COARSELY GROUND BLACK PEPPER
2/3 CUP EXTRA-VIRGIN OLIVE OIL
½ CUP FRESHLY GRATED PARMESAN CHEESE


MAKES ABOUT 1 CUP

Combine the basil, pine nuts, garlic, salt, and pepper in the work bowl of a food processor. Pulse to finely chop. While the food processor is running, add the oil in a steady stream and continue processing until smooth.

Place the pesto in a bowl and stir in the Parmesan.


TIPS:

>> Substitute chopped walnuts for the pine nuts, if desired.

>> Toasting the pine nuts or walnuts intensifies the flavor. To toast the nuts, spread them in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until lightly toasted.

>> Store prepared pesto, covered, in the refrigerator for up to 3 days, or cover it, label, and freeze for longer storage. To use, thaw overnight in the refrigerator.

>> Freshly grated Parmesan cheese adds more flavor than packaged shredded Parmesan cheese. To grate the Parmesan cheese, use a rasp-style grater, such as a Microplane. To "grate" this hard cheese in a food processor, allow the Parmesan to come to room temperature, cut it into 1-inch cubes, and place them in the work bowl of the food processor fitted with the metal chopping blade; pulse to very finely chop.


SUN-DRIED TOMATO PESTO

Once you experience the flavor of this pesto, you will think of a plethora of ways to use this Italian staple. Tossed with hot cooked pasta, spooned over goat cheese, spread on paninis, or used as a pizza sauce, it's perfection!

1 (8.5-OUNCE) JAR SUN-DRIED TOMATOES PACKED IN OLIVE OIL WITH ITALIAN HERBS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
¼ CUP TOMATO SAUCE
2 CLOVES GARLIC, HALVED
½ CUP FRESH BASIL LEAVES
½ CUP FRESH FLAT-LEAF PARSLEY
1 TEASPOON BALSAMIC VINEGAR
½ TEASPOON KOSHER SALT
¼ TEASPOON COARSELY GROUND BLACK PEPPER
½ CUP FRESHLY GRATED PARMESAN CHEESE


MAKES 1½ CUPS

Combine all the ingredients (including the oil in which the tomatoes are packed) in the work bowl of a food processor. Pulse to finely chop.


TIPS:

>> Store prepared pesto, covered, in the refrigerator for up to 3 days, or cover it, label, and freeze for longer storage. To use, thaw overnight in the refrigerator.

>> For a more intense basil flavor, prepare the recipe with all basil and omit the flat-leaf parsley.

>> Freshly grated Parmesan cheese adds more flavor than packaged shredded Parmesan cheese. To grate the Parmesan cheese, use a rasp-style grater, such as a Microplane. To "grate" this hard cheese in a food processor, allow the Parmesan to come to room temperature, cut it into 1-inch cubes, and place them in the work bowl of the food processor fitted with the metal chopping blade; pulse to very finely chop.


ARUGULA PESTO

Arugula has a peppery mustard flavor that melds well into a pesto. If the arugula is hard to find, or if you enjoy a milder flavor, substitute fresh spinach.

4 CUPS ARUGULA
3 CLOVES GARLIC, HALVED
¼ CUP TOASTED WALNUTS
½ TEASPOON KOSHER SALT
¼ TEASPOON COARSELY GROUND BLACK PEPPER
2/3 CUP EXTRA-VIRGIN OLIVE OIL
1 CUP FRESHLY GRATED PARMESAN CHEESE


MAKES ABOUT 1 CUP

Combine the arugula, garlic, walnuts, salt, and pepper in the work bowl of a food processor. Pulse to finely chop. While the food processor is running, add the oil in a steady stream and continue processing until smooth.

Place the pesto in a bowl and stir in the Parmesan.


TIPS:

>> Store prepared pesto, covered, in the refrigerator for up to 3 days, or cover it, label, and freeze for longer storage. To use, thaw overnight in the refrigerator.

>> Freshly grated Parmesan cheese adds more flavor than packaged shredded Parmesan cheese. To grate the Parmesan cheese, use a rasp-style grater, such as a Microplane. To "grate" this hard cheese in a food processor, allow the Parmesan to come to room temperature, cut it into 1-inch cubes, and place them in the work bowl of the food processor fitted with the metal chopping blade; pulse to very finely chop.

>> Toasting the walnuts intensifies the flavor. To toast the walnuts, spread them in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until lightly toasted.


CIDERHOUSE DUTCH APPLE PIE

Boiling the apple cider reduces it and creates a sweet syrup that is packed with an intense apple flavor. What this syrup adds to this apple pie is wonderful.


CRUST:
1½ CUPS ALL-PURPOSE FLOUR
½ TEASPOON TABLE SALT
½ CUP VEGETABLE SHORTENING
3 TO 4 TABLESPOONS ICE WATER


FILLING:

1 CUP APPLE CIDER
1/3 CUP GRANULATED SUGAR
1/3 CUP PACKED BROWN SUGAR
¼ CUP CORNSTARCH
½ TEASPOON GROUND CINNAMON
DASH OF TABLE SALT
9 MEDIUM GRANNY SMITH APPLES, PEELED, CORED, AND QUARTERED
1 TABLESPOON FRESH LEMON JUICE


STREUSEL:

2/3 CUP ALL-PURPOSE FLOUR
¼ CUP GRANULATED SUGAR
¼ CUP PACKED BROWN SUGAR
5 TABLESPOONS COLD UNSALTED BUTTER, CUT INTO 4 PIECES


MAKES 1 (9½-INCH) PIE

MAKE THE CRUST: Place the flour and salt in the work bowl of a food processor and pulse to combine. Add the vegetable shortening and process until the shortening is evenly cut into the flour and the mixture resembles coarse crumbs. Sprinkle evenly with 3 tablespoons of the ice water and continue to pulse just until the mixture comes together into a ball. Do not overwork. If the dough is still dry, add additional ice water, 1 teaspoon at a time, until the dough holds together. Gather the dough into a ball and flatten into a disc. Wrap the dough in plastic wrap and refrigerate it for several hours or overnight.

REDUCE THE CIDER: Bring the apple cider to a boil, uncovered, in a 6-quart saucepan or Dutch oven over medium-high heat. Reduce the heat to maintain a boil and cook, stirring frequently, for 7 to 8 minutes, or until the cider has reduced to ¼ cup. Watch the cider closely so it does not boil dry. When properly reduced, it will have a golden, amber color and be thick like syrup. Set the pan with cider off the heat and allow it to cool.

Preheat the oven to 425°F.

Place the prepared crust on a lightly floured work surface and roll it into a 12- to 13-inch circle. Carefully transfer the crust to a 9½ x 2-inch deep-dish pie pan. Trim the edges and crimp. Set aside.

If the following steps are done in order, there is no need to wash the work bowl in between the steps.

MAKE THE STREUSEL: Place the flour, sugar, and brown sugar in the work bowl of a food processor and pulse to combine. Add the butter and pulse 10 to 12 times or until the butter is cut into small pieces and the mixture is crumbly; do not process until smooth. Remove the streusel from the work bowl and set aside.

MAKE THE FILLING: Place the sugar, brown sugar, cornstarch, cinnamon, and salt in the work bowl of a food processor and pulse to combine. Remove the filling from the work bowl and set aside.

Slice the apples thinly (about 4mm) using the slicing blade on the food processor. Pour the sliced apples into the cooled cider syrup in the pan. Add the lemon juice and toss to coat the apples evenly in syrup and lemon juice. Sprinkle the sugar-cornstarch mixture over the apples and toss to coat evenly. Heat, uncovered, over medium heat, stirring frequently, until the juices begin to boil. Cook, stirring frequently, for 3 minutes or just until the apples are hot and begin to soften. Spoon the hot apples into the prepared crust, scraping all sugary liquids onto the apples. Sprinkle the streusel evenly over the apples.

Place the pie on a rimmed baking sheet. Bake for 20 minutes. Reduce the oven temperature to 350°F. Carefully arrange strips of aluminum foil around the edges of the crust to prevent overbrowning. Bake for 35 to 40 minutes or until golden brown.


TIPS:

>> You can make the entire pie without a food processor. For the crust and then for the streusel, mix the ingredients in a bowl; use a pastry cutter and cut the mixture until it forms even crumbs. For the filling, whisk together the sugar, brown sugar, cornstarch, cinnamon, and salt in a bowl until well blended. Slice the apples with a sharp knife. Proceed as directed above to cook and reduce the syrup, assemble the pie, and bake it.


GARDENER'S GRATIN

The extra time the Gardener's Gratin requires is time well spent, especially if you are married to a someone who isn't a vegetable lover. This recipe is perfect for using delicious gifts from the garden: tomatoes and zucchini, which always seem to be in abundance. Plan to prepare it on a day when you have a bit more time to spend in the kitchen. This would also be a memorable vegetarian entrée.

1 POUND MEDIUM ZUCCHINI, TRIMMED
1½ TEASPOONS KOSHER SALT
3/4 POUND RIPE TOMATOES (ABOUT 2 LARGE), CUT INTO ¼-INCH SLICES
4 TABLESPOONS PLUS 2 TEASPOONS OLIVE OIL
1 MEDIUM ONION, HALVED AND THINLY SLICED
4 OUNCES BUTTON MUSHROOMS, THINLY SLICED
1 CLOVE GARLIC, MINCED
2 TEASPOONS FRESH THYME LEAVES, MINCED
1 SLICE SANDWICH BREAD
½ CUP SHREDDED PARMESAN CHEESE


SERVES 6 TO 8 AS A SIDE DISH OR 4 AS A MAIN COURSE

Preheat the oven to 400°F. Spray an 8 x 8 x 2-inch baking dish with nonstick spray.

Cut the zucchini into thin slices (about 4mm) using the slicing blade on the food processor. Place the slices in a colander and toss with 1 teaspoon of the salt. Place the colander over a bowl and allow it to stand for 40 minutes. Arrange the zucchini slices on layers of paper towels and cover with additional paper towels. Press to remove as much liquid as possible.

Place the tomato slices on a double layer of paper towels. Sprinkle the slices evenly with the remaining ½ teaspoon salt. Allow them to stand for 30 minutes. Top with additional paper towels and pat to remove as much liquid as possible.

Meanwhile, heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat. Add the onion slices and cook, stirring occasionally, for 10 to 15 minutes. Add the mushrooms and continue to cook for 5 to 10 minutes more, or until the moisture has evaporated from the mushrooms; set aside.

Stir together 3 tablespoons of the olive oil, the garlic, and the thyme in a small bowl.

Place the zucchini in a single layer in the prepared pan. Drizzle them with half of the olive oil–thyme mixture. Top with the caramelized onions and mushrooms, and then layer the tomato slices over the mushroom mixture. Drizzle with the remaining olive oil–thyme mixture.

Bake, uncovered, for 30 to 35 minutes or until the vegetables are just beginning to brown around the edges. Remove from the oven and increase the oven temperature to 425°F.

Process the bread in the food processor to make fresh bread crumbs; you will need ½ cup. Combine the fresh bread crumbs and Parmesan in a small bowl. Drizzle the remaining 2 teaspoons olive oil over the mixture and stir to combine. Sprinkle the crumbs evenly over the tomatoes.

Bake, uncovered, for 5 to 10 minutes, or until the cheese is melted and the bread crumbs are light brown. Allow to cool for at least 10 minutes before serving.


TIPS:

>> Sprinkle with chopped fresh parsley or basil before serving.


MULTI GRILL

CHICKEN CAPRESE PANINI

Traditionally, a caprese salad is a salad made with mozzarella, tomatoes, and basil and then drizzled with balsamic vinegar. Turn this salad into a quick dinner perfect for any day of the week.

2 SMALL BONELESS SKINLESS CHICKEN BREASTS, ABOUT 6 OUNCES EACH
½ CUP PREPARED ZESTY ITALIAN DRESSING
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
CIABATTA BREAD OR FOCACCIA BREAD, HALVED HORIZONTALLY AND CUT INTO SANDWICH-SIZE SERVINGS
2 TOMATO SLICES
2 THICK SLICES FRESH MOZZARELLA CHEESE
6 TO 8 FRESH BASIL LEAVES
BALSAMIC VINEGAR


(Continues...)

Excerpted from The Newlywed Cookbook by Roxanne Wyss, Kathy Moore, David Shaughnessy. Copyright © 2014 Roxanne Wyss and Kathy Moore. Excerpted by permission of St. Martin's Griffin.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Meet the Author

ROXANNE WYSS and KATHY MOORE, are cookbook authors, food consultants, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they've written seven cookbooks, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog, Plugged into Cooking.
Roxanne Wyss is a cookbook authors, food consultant, cooking teacher and food blogger who shares her test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. With Kathy Moore, she has written seven cookbooks including The Newlywed Cookbook,frequently teach cooking classes, and consult with food and appliance companies.
KATHY MOORE is a cookbook author, food consultant, cooking teacher and food blogger who shares her test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together, with Roxanne Wyss, she's written seven cookbooks, frequently teaches cooking classes, and consults with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog, Plugged into Cooking.

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