Date Night In: More than 120 Recipes to Nourish Your Relationship
Ashley Rodriguez
Language: English
Pages: 288
ISBN: 0762452463
Format: PDF / Kindle (mobi) / ePub
Sweethearts, spouses, and parents Ashley and Gabe Rodriguez found themselves deep into marriage and child-rearing when they realized they were spending most of their evenings staring at their computers. Determined not to let their relationship deteriorate into that of "roommates with children," they institute a weekly date night: they sauté, roast, mix and dice and spend time reconnecting over simple but thoughtful dishes like Crostini with Ricotta, Prosciutto, and Peas, Tomato and Fennel Gazpacho with Dungeness Crab, Fennel-Crusted Lamb Chops, and Dulce de Leche and Nectarine Creamsicles (sometimes even with an expertly chilled cocktail). Just carving out time to talk, cook, and eat together became the marriage-booster they needed, and now with Date Night In she invites you to make date night an integral part of your week and shows you how to woo your partner all over again with food, drink, and conversation.
Packed with tantalizing and delicious recipes, Date Night In is a must-have cookbook for any couple who wants to spice things up with special seasonal meals at home with a table for two.
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
Mary Berry's Absolute Favourites
The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home
Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends
coals. When you find the right spot, the shallots will soften in the pan and release their fragrance almost instantly, and the tomatoes will swell just before they burst. Roasted tomato juice helps the cheese melt so it’s gooey enough to slide a piece of bread or cracker through. You can easily double or triple this recipe to feed a crowd and make it on the stove top if you don’t have access to a fire pit or would like to avoid smelling like smoke. I happen to love smelling a bit smoky. SERVES 2
of each roll. Return the rolls to the greased (or Silpat-lined) baking sheet and bake for 15 to 17 minutes, or until dark brown and cooked through. Carefully remove the rolls from the baking sheet and allow them to cool on a wire rack. If the rolls stick, use a metal spatula to release. These rolls are best eaten the day they are baked. Note: If you’d like to add salt or seeds (poppy, sesame, or caraway), brush the rolls with an egg wash (1 egg mixed with 1 teaspoon water) after they’ve been
splash of orange blossom water. When I practically lick my plate clean of the nutty, sticky syrup that drenched the buttery cracks and crags of my custard-soaked croissant, I raise the white flag and retire to the couch while he clears the table of our dishes. It’s not that he enjoys doing the dishes; in fact, I know just the opposite is true. But he loves me, so he does the dishes. Google “What is romance?” and you’ll find “fancy sparkly things,” not “doing the dishes for each other,” and
was young and naive, and yet I managed to make the best decision of my life. He nervously said some sweet things and somehow managed to ask me to spend the rest of my life with him. “Yes.” We were immediately interrupted by a young Italian boy who was selling red roses. Gabe hurriedly bought one so that the vendor would let us revel in our perfect moment. Just us. My ring. The rose. And the steps. Suddenly, I didn’t care about where we were and the crowds of people that rushed around us. My
� cup / 65 g popcorn kernels (6 to 7 cups popped) ⅓ cup / 75 g unsalted butter � cup / 150 g dark brown sugar � teaspoon kosher salt 2 tablespoons corn syrup � cup / 65 g maple syrup 1 cup / 140 g roasted, salted peanuts 1 teaspoon flake salt or smoked flake salt, for finishing Place the oil and popcorn in a large pot and cover with a lid. Place over medium-high heat. Shake the pot occasionally over the burner until the popping mostly subsides, about 2 seconds between pops. Pour the