Roundup: Newlywed Recipe Stash

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!  

- 3 of our favorite brunch recipes -

1. Bacon and Egg Muffin Cups  3. Cinnamon Sugar French Toast  2. Ham, Asparagus and Gruyere Cups  

- 3 things to we have brought to parties -

4. Easy Grissini Two Ways Bacon Wrapped Rosemary Parmesan  5. Bacon-Wrapped Jalapeno Poppers  6. Guinness, Whiskey & Irish Cream Cupcakes

- 3 dinners we have loved -

7. Pistachio Encrusted Salmon  8. One-Pan Crispy Chicken Legs & Brussels Sprouts {Gluten-Free & Paleo}  9. Butternut Squash Bacon Soup

Cookbook & Recipe Review (Part 2): Lazy Chef's Seasonal Fruit Torte from The Newlywed Cookbook

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

Topping

• 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 >

Cookbook & Recipe Review: Pork Ragu from The Newlywed Cookbook

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!!  

Tina whisking...

Grilled salad

Kale &white bean soup...

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)

Ragu

• 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.  

Serve

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.

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Roundup: For the Love of Pie

Our week about pies is coming to a end, we had fun baking pies, reading about pies, and giving away pies!!  During our research we've come across some pretty amazing recipes and products.   Here, we share with you just a few selections from the ever-growing wide world of pies.  Don't forget to leave a comment on this post to be entered in our First Prize Pies Cookbook giveaway!

1. Got issues transporting all of your handmade pies?  Look no further.  Pie Box to the rescue! 2.  We hope this Lemon Pie from Chokolat Pimienta tastes half as good as it looks.  Styled to perfection. 

3. Vintage pie birds, designed to prevent pie fillings from boiling over by creating a steam vent, are just as adorably decorative as they are useful. 4. Know anyone who loves the crust as much as the filling?  These precious pie fries are made to be dunked in your favorite jams or jarred pie fillings!

5. While sweet pies usually take center stage, we also love a good savory version.  Enter chicken pot pie. FauxMartha has managed to make this sometimes heavy comfort food look downright sophisticated.  6. With Easter right around the corner, the Shaker Citrus Pie could be just what is needed to round out the dessert table.  An original recipe from Allison Kave, author of First Prize Pies.

Cookbook Review & Recipe: First Prize Pies Salty Caramel Pie

Let me start by saying that I am more of a cook than a baker, and a cook that desperately needs a recipe to follow. With clear instructions I feel fairly confident in the kitchen, but I'm not the cook who looks into my pantry and just throws together an impromptu meal with a flick of the wrist. I've been known to make a birthday cake or two (even the occasional cheesecake) but never a pie.  So with my sister's birthday approaching, and the First Prize Pies book in my possession, I thought why not give it a whirl.  

My sister and I basically have the exact same taste in food. Often we sneak away to restaurants together that our significant others aren't interested in trying.  So after browsing through the book and spotting the crunchy sea salt atop the Salted Caramel Pie, I knew I had a winner.  

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The instructions looked a bit daunting at first...  Making crust from scratch?  Scalding cream?  But I followed this recipe to the letter and it was actually very simple.  For each technique used in the recipe, there is reference material throughout the book to give a more in-depth tutorial on the process.  

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The other thing I love about this recipe is that you can make it in stages.  Not everyone has two hours to mess around in the kitchen. I made the brown butter one day, crust the next and refrigerated overnight in between each step. The next day I enlisted the help of my fiancee to make the caramel filling.  (It can easily be made by one person, but remember I am trying to document this process!  Caramel must not go unstirred for any length of time.)  Finally, on the day of the birthday gathering, I made the chocolate topping and chilled the entire pie until party time.

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I am very happy to report that the final product was very well received!  This is a very rich, dense pie so half of the normal serving size will suffice.  Served with a glass of pinot noir (my personal favorite), this dessert was the perfect ending to a lovely celebration.

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Samantha Bee's Salty Caramel Pie: First Prize Pies by Allison Kave

Pretzel Crust

• 8 ounces pretzels (pick your favorite kind)
• 6 to 8 tablespoons (85 to 115 g) unsalted butter, melted (pretzels can be very dry, so you may need more)

 Filling

• 1 1⁄2 cups (300 g) sugar
• 1/2 cup (120 ml) honey
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (1 stick/115 g) brown butter
• 2 tablespoons mascarpone
• 1 teaspoon vanilla extract (I used Nielsen-Massey Madagascar Bourbon Vanilla)
• 1/2 teaspoon sea salt 

Topping

• 1/4 cup (120 ml) heavy cream
• 4 ounces (115 g) bittersweet chocolate, chopped

Make the crust: Grind the pretzels in a food processor until finely ground or seal them in a plastic bag and crush them with a rolling pin. Pour in the butter and mix (hands are best for this) until the texture is that of wet sand. You may need more or less butter, depending on the texture of the pretzels. Firmly press the crumbs into a 9-inch (23-cm) pie pan. Chill the crust in the freezer or fridge.  (For a less crumbly crust: Once chilled through, bake the crust in a 350°F oven for 10 minutes. Allow to cool completely.)

Make the filling: In a heavy-bottomed saucepan, stir together 1/2 cup (120 ml) water, the sugar, and honey until the sugar is mostly dissolved. Cook over medium-high heat, moving the pan around occasionally, until the caramel has turned dark amber and reached 340°F (170°C) on a candy thermometer.

Remove the caramel from the heat and slowly pour the cream down the side of the pan, whisking constantly. Be very careful here: The caramel will start to bubble violently and release a lot of hot steam. Whisk in the butter, then the mascarpone, then the vanilla and salt. Pour the filling into your prepared pie shell, and refrigerate it, uncovered, until fully set—at least 5 hours.

Make the topping: Heat the cream until scalded, and then pour it over the chocolate. Let it sit for a minute, then whisk until glossy. Spread or drizzle the ganache over the filling, allow it to set, and serve. This pie can be refrigerated for up to 1 week, covered well in plastic wrap. Allow it to come to room temperature before serving. For easier slicing, run your knife under hot water first to prevent the caramel from sticking to the blade.

PRINTABLE VERSION