To finish our Newlywed week, I wanted to share recipes that Saleem and I have made during our first year of marriage. I think our friends will tell you their favorites were the bacon wrapped breadsticks and the car bomb cupcakes. Give one of our favorites a try or all of them, you won't be disappointed. (links below image) Enjoy!
The Newlywed Cookbook is a must have for any couple - newlywed or not-so-newlywed! "More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss". With over 130 recipes for everyday meals, as well as entertaining menus, this book is sure to get both the bride and groom excited to collaborate in the kitchen.
While the book itself makes a great wedding, engagement or anniversary gift, we've compiled cookbook accompaniments for various levels of cooking interest and expertise. The Newlywed Cookbook is sure to inspire your culinary gifting!
- GIFTS FOR THE BEGINNER BAKER -
- GIFTS FOR THE ASPIRING FOODIE -
- GIFTS FOR THE EXPERT CHEF -
Everyone needs an easy, impressive and delicious recipe up their sleeve. In The Newlywed Cookbook, Sarah Copeland, provides that recipe in the Lazy Chef’s Fruit Torte. It’s a recipe that has a simple base, and can be changed by adding different toppings. The cake is light and not overly sweet, it’s a perfect finish to any meal. Saleem and I enjoyed the torte with blueberries, sliced almonds and dusting of confectioners sugar after the delicious Pork Ragu he made. Enjoy!
Lazy Chef’s Seasonal Fruit Torte (Adapted from Newlywed Cookbook by Sarah Copeland)
- ¾ cup unsalted butter, at room temperature
- 1 ½ cup sugar
- 3 large eggs, at room temperature
- 1 ½ all-purpose flour
- 1 ½ tsp baking powder
- pinch of salt
- 1 tbsp sugar
- 2 tsp cinnamon
- 1 cup of blueberries
- 1 cup of sliced almonds
Preheat the oven to 375. Butter and flour 9-in springform pan. Beat together the butter and sugar until fluffy. Add eggs, one at a time until they are fully combined, then stir in vanilla.
Combine flour, baking powder and salt, whisk together and then add to the butter mixture. Transfer mixture to springform pan.
Topping: Mix together sugar and cinnamon. Add blueberries and almonds on top of batter then sprinkle the cinnamon sugar mixer. Bake for between 45-55 minutes.
Let cool until easy to handle, remove the pan sides and sprinkle with confectioners sugar, serve warm. VIEW PRINTABLE RECIPE >
A year ago, my fiance and I were both engrossed in last minute wedding details, making sure our wedding was going to be truly an event to remember! Fast forward a year and we have settled into being newlyweds along with our Great Dane Kaiser. Throughout the year we have cooked many meals together. We hosted our first Thanksgiving as a married couple, and have celebrated small milestones with simple meals home-cooked mainly by my husband, but with his sous chef (me) by his side. I'm not just the sous chef in the family… I am also the baker!!
My husband (Saleem) is one of those home-cooks that doesn't need a recipe to make a delicious meal, but will reference cookbooks when inspiration is needed. I received a copy of the Newlywed Cookbook by Sarah Copeland from a friend as a wedding shower gift. The book has over 130 recipes that can be cooked with or for your partner, ideas for special occasion dinners, menus for gatherings, plus practical information on stocking your pantry, and buying seasonal produce.
Saleem and I decided a few Sundays back to spend the day together in the kitchen and make a few recipes from the Newlywed cookbook. He made a twist on the Pork Ragu (see recipe below) and I baked the Lazy Chef’s Seasonal Tart (come back tomorrow for that recipe). Enjoy!
Spaghetti Squash with Pork Ragu (Adapted from Newlywed Cookbook by Sarah Copeland)
- 3-4 tbsp Extra Virgin Olive Oil
- 1 ½ pounds ground pork
- 1 ½ pounds ground turkey
- 1 pound cubed pork
- 2 tbsp flour
- 1 medium onion
- 1 stalk celery, finely chopped
- 1 large carrot, shredded
- 1 tsp salt
- black pepper for seasoning
- 3 garlic cloves smashed and chopped
- 2 tbsp tomato paste
- 1 ½ cups of red or white wine
- 2 turkish bay leaves
- 2 large sprigs of rosemary
- 1 tbsp fresh thyme
- 4 cups of chicken broth
- 2 cans of crushed tomatoes
Heat the oil in a large Dutch oven over medium heat. Dust the cubed pork with flour and brown in pan, take out and add the ground pork and turkey, brown evenly over medium-high heat until they release their juices and fat. Scoot the meat to the side of the pan with a wooden spoon and add the onion, celery, and carrot to the pan. Cook until the vegetables are tender, 5-7 minutes. Add cubed pork back into the pot and stir all ingredients together. Add garlic and tomato paste and cook to brown, until all liquid has almost evaporated off the bottom of the pan. Add wine and stir together, scraping the bottom of the pan, to get the good brown bits. Cook until the sauce thickens slightly about 5 minutes. Add crushed tomatoes, the bay leaves, rosemary, thyme. Cook to reduce the liquid slightly about 15 minutes.
Add the remaining 2 cups of broth and cook uncovered at a slow steady simmer with small bubbles popping up all over the surface of the sauce for about 1 ½ hour (at this point your house will smell amazing).
Cook Spaghetti Squash
Cut spaghetti squash in half and put in a pot of cold water along with a few pinches of sea salt. Bring to a boil. Boil squash until tender 15+ minutes. When tender drain and carefully fork out the squash noodles into a bowl, season with salt and pepper.
Put spaghetti squash in two shallow bowls, scoop pork ragu over top and add fresh ricotta cheese. Garnish with any of the herbs you used in the dish.