Coming Kitchen Together: My husband and I have pretty standard roles in the kitchen: I love to cook, he loves to eat what I cook.
This works well enough for us, and aside from the occasional request for him to help prepare the garlic bread or dress the salad, Coming Kitchen Together I don’t ask much of the man who feels pretty out of place near the stove. That isn’t to say I wouldn’t love to share the kitchen more often, especially when it comes to a special meal.
Our first wedding anniversary is approaching in a few months, and I think it presents the perfect opportunity to bridge that gap and make a meal together. If it’s a disaster (unlikely Coming Kitchen Together), we’ll have a great story to tell our kids someday. If it’s flawless, we’ll have a wonderful memory of the dinner we shared.
I turned to The Newlywed Kitchen for menu ideas. This cookbook serves up inspiration in two forms: with the recipes themselves as well as through the stories from celebrated food personalities and their spouses.
I can find the recipe for Anniversary Pea Soup with Seared Sea Scallops and then smile about Sally and Carl Mohr’s annual tradition of eating beef burritos and champagne to celebrate their special day.
When I suggested the plan to my husband, he was cautiously on board.
“But what if I burn something? Or miss an ingredient?” he asked.
“I’ll be right there with you though, that’s what’s so great!” I replied with enthusiasm.
And it’s true. Whatever happens in the kitchen that day, we’ll be side by side, relishing the other’s companionship. Isn’t that what marriage is all about?
The fun part was selecting the menu. There are so many excellent recipes, it was hard to narrow them down into one attainable, complimentary meal. Should we start with Henry’s Famous Spicy Wings (my husband’s choice) or the Zucchini Fritters with Tangy Yogurt Sauce (mine)?.
Should we have the Creamy Kale Gratin or the Warm Roasted Potatoes with Basil Pesto on the side? And for the main dish, would we go for the Chicken Piccata with Mushrooms and Leeks or perhaps the Pancetta-Wrapped Pork with Gorgonzola Sauce?
My husband and I ultimately decided on the Warm Mushroom Salad with Ginger Soy Vinaigrette, Roasted Parmesan Broccoli with Toasted Bread Crumbs, and Grilled Porterhouse Steak with Blue Cheese Butter. Then we’ll satisfy our sweet tooths by baking Triple Chocolate Fudge Brownies (recipe below).
And because we couldn’t stop drooling, we also chose our breakfast for the next morning: Topsy-Turvy Apple French Toast. We can’t wait!
Triple Chocolate Fudge Brownies: Coming Kitchen Together
Makes 24 brownies
- 8 ounces unsweetened chocolate, coarsely chopped
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 1 3⁄4 cups sugar
- 2 tablespoons cocoa powder
- 5 large eggs
- 1 tablespoon vanilla extract
- 3⁄4 teaspoon espresso powder
- 1⁄2 teaspoon kosher salt
- 1 cup flour
- 6 ounces chocolate chips (semisweet, bittersweet, or white)
- 1 1⁄2 cups chopped walnuts, pecans, or hazelnuts (optional)
Preheat the oven to 325 degrees F.
Grease a 13-by-9-inch glass or light-colored rectangular pan and line the bottom with parchment paper.
In a microwave-safe bowl, melt the unsweetened chocolate and bittersweet chocolate with the butter. Microwave in 20-second intervals, until about 80 percent of the chocolate has melted. Stir the chocolate mixture—the remaining chocolate will melt from the residual heat. Set aside to cool.
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In a large bowl, stir together the sugar, cocoa powder, eggs, vanilla, espresso powder, and salt. Coming Kitchen Together Add the cooled chocolate mixture and stir until combined. Stir in the flour, chocolate chips, and nuts.
Pour the brownie batter into the prepared pan and bake for 30 to 35 minutes. Don’t overbake the brownies—they should be slightly soft in the center when you remove them from the oven. For cleaner slices, wrap the brownies in plastic wrap and freeze for 1 hour before slicing. The brownies will keep, well wrapped, in the freezer for up to 2 weeks.