Alex & Sonja: The Culinary Pair Behind A Couple Cooks

Introducing Alex and Sonja Overhiser, the energetic pair behind the renowned cooking website, A Couple Cooks. As authors of two celebrated cookbooks and busy parents, Alex and Sonja have perfected the art of juggling family life with their enthusiasm for cooking. Their adventure commenced in 2010 when they established A Couple Cooks to convey their passion for simple, seasonal recipes and the joy that cooking adds to daily life.

Throughout the years, Alex and Sonja have amassed an extensive array of original recipes, presenting thousands of choices for home cooks eager to discover new flavors and techniques. Each recipe is thoughtfully crafted, written, and photographed by the couple, guaranteeing that every dish is both aesthetically pleasing and delectable. Their recipes are thoroughly tested, not only by Alex and Sonja themselves but also by their children, ensuring they are family-friendly and accessible for cooks at all levels.

Apart from recipes, A Couple Cooks offers an abundance of cooking tips and meal planning suggestions, assisting readers in optimizing their kitchen practices and making the most out of seasonal ingredients. Alex and Sonja’s cooking philosophy highlights simplicity and sustainability, motivating home cooks to embrace fresh, nutritious components and minimize food waste.

As a real-life couple who enjoys cooking together, Alex and Sonja contribute a distinct perspective to the culinary realm. Their partnership shines through in every facet of their work, from the collaborative development of recipes to the shared delight of photographing and writing about their culinary endeavors. This authentic connection resonates with their audience, transforming A Couple Cooks into a cherished resource for food lovers worldwide.

Whether you’re an experienced chef or a beginner cook, Alex and Sonja’s approachable style and enthusiasm for food will encourage you to venture into new culinary territories. Through A Couple Cooks, they continue to spread the joy of cooking, one recipe at a time, nurturing a community of food enthusiasts who value the art of preparing and savoring good food together.

**Savory Italian Sausage Bread Pudding: A Delicious Take on Classic Stuffing**

Thanksgiving brings families together for moments of gratitude and, inevitably, a spread of mouthwatering dishes. Among the diverse tastes, stuffing (or dressing) frequently shines as a cherished part of the feast. This year, consider trying a unique twist on this traditional side with a Savory Italian Sausage Bread Pudding. This recipe merges the warm flavors of classic turkey dinner stuffing with the rich, custardy consistency of bread pudding, crafting a dish that’s bound to wow your guests.

**The Concept Behind the Creation**

Stuffing and bread pudding have a shared foundation: stale bread. However, bread pudding enhances this by adding a custard made from eggs and cream, giving it a firmer, cake-like quality. This recipe draws inspiration from the tastes of conventional stuffing and enhances them with the inclusion of Italian sausage and cheese, resulting in a savory bread pudding that is both filling and delightful.

**Ingredients and Steps**

To prepare this dish, gather:

– 1/4 cup butter
– 1 pound Italian sausage, casing removed (optional)
– 1 cup onion, chopped
– 1 cup celery, chopped
– 2 cloves garlic, minced
– 2 tablespoons sage, chopped (or 2 teaspoons dried)
– 1 tablespoon rosemary, chopped (or 1 teaspoon dried)
– 1 tablespoon thyme, chopped (or 1 teaspoon dried)
– Salt and pepper to taste
– 5 eggs
– 1 1/2 cups milk
– 1 1/2 cups cream
– 2 cups gruyere cheese, shredded (or swiss, gouda, cheddar, mozzarella, etc.)
– 1 pound Italian loaf (or French loaf), stale, cut into 1-inch cubes (gluten-free for gluten-free)
– 1/4 cup parmigiano reggiano (parmesan cheese), grated

**Instructions**

1. In a large skillet over medium heat, melt the butter, then add the sausage, cooking and breaking it apart for about 10 minutes. Remove from heat and set aside.
2. Introduce the onion and celery into the skillet and cook until soft, about 10 minutes.
3. Stir in the garlic, sage, rosemary, thyme, salt, and pepper, cooking until fragrant, about a minute. Remove from heat and allow to cool.
4. In a bowl, combine the eggs, milk, cream, and half of the cheese.
5. Mix in the bread, sausage, onion, and celery blend, along with the egg mixture until well combined. Transfer into a greased 9×13 inch baking dish and top with the remaining cheese.
6. Bake, covered, in a preheated 375F/190C oven until a knife inserted in the center comes out clean, about 45-55 minutes.

**Optional Enhancements**

– Incorporate 8 ounces of chopped mushrooms for an earthy note.
– Add 2 large apples, peeled, cored, and diced, for a touch of sweetness.
– Serve with gravy for an added layer of richness.

**Nutritional Details**

Each portion of this savory bread pudding approximately provides 485 calories, 34g of fat, 19g of protein, and 24g of carbohydrates.

**Final Thoughts**

The Savory Italian Sausage Bread Pudding stands out as a tasty alternative to classic stuffing, combining a distinctive mixture of flavors and textures that complement any festive meal. Whether served next to roast turkey or enjoyed solo, this recipe will surely become a new staple at your Thanksgiving gathering. Delight in the warm aromas and rich flavor of this inventive dish, and cherish the moments spent sharing it with those you care about.

**Title: An Ode to Tastes: Salad with Roasted Beets, Citrus, and Goat Cheese**

In the realm of gastronomic pleasures, salads frequently function as a platform for innovation, presenting a lively explosion of tastes, textures, and hues. One such culinary creation is the salad incorporating roasted beets, citrus fruits, and goat cheese. This dish is a balanced amalgamation of earthy, sweet, tangy, and creamy components, rendering it a remarkable selection for both informal meals and sophisticated events.

**The Key Ingredients:**

1. **Roasted Beets:**
Roasted beets act as the foundation of this salad, delivering a sweet, earthy base. Upon roasting, beets attain a tender consistency and a concentrated flavor that harmonizes exquisitely with other ingredients. Their deep crimson or golden shades contribute striking visual beauty to the dish.

2. **Citrus Fruits:**
Citrus fruits such as oranges, grapefruits, or blood oranges infuse a refreshing tartness that balances the rich flavors of the beets and goat cheese. Their juicy segments provide a splash of color and a zesty vibrancy that enhances the salad’s flavor dynamics.

3. **Goat Cheese:**
Creamy and mildly tangy, goat cheese pairs well with the sweetness of the beets and the acidity of the citrus. Its velvety texture adds an opulent touch, while its unique flavor intensifies the overall tasting experience.

**Additional Elements:**

– **Greens:**
A layer of assorted greens, including arugula, spinach, or baby kale, offers a fresh and crisp base. The greens add a gentle peppery note that balances the sweetness and tartness of other components.

– **Nuts:**
Toasted nuts, such as walnuts or pecans, provide a crunchy texture and nutty flavor, introducing depth and richness to the salad.

– **Dressing:**
A straightforward vinaigrette made with olive oil, balsamic vinegar, honey, and Dijon mustard unifies the salad. The dressing accentuates the natural flavors of the ingredients without overwhelming them.

**Preparation Tips:**

– **Roasting Beets:**
To roast beets, preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and arrange them on a baking sheet. Roast for approximately 45-60 minutes, or until they are tender when pierced with a knife. After cooling, peel and cut them into wedges.

– **Segmenting Citrus:**
To segment citrus fruits, employ a sharp knife to trim the top and bottom, then carefully slice off the peel and pith. Gently cut between the membranes to free the segments.

**Assembly:**

1. Place a generous handful of mixed greens on a serving dish.
2. Disperse the roasted beet wedges and citrus segments atop the greens.
3. Crumble goat cheese evenly across the salad.
4. Top with toasted nuts for an extra crunch.
5. Drizzle the vinaigrette over the salad just prior to serving.

**Conclusion:**

This salad with roasted beets, citrus fruits, and goat cheese is a festivity of flavors and textures. It’s a flexible dish that can be enjoyed as an appetizer, a side dish, or a light main course. Whether you’re hosting a dinner gathering or relishing a quiet meal at home, this salad is bound to captivate with its vivid colors and delightful flavors. Embrace the art of salad creation and delight in the symphony of tastes in every bite.

**How About Pizza This Evening?**

You can’t go wrong with a traditional pesto pizza. This straightforward vegetarian pizza recipe will certainly please a crowd. It presents an enticing mix of fresh, vibrant flavors from the basil pesto and tomatoes, generous amounts of cheesy mozzarella, and a crust that bubbles with a delightful chew.

This quick pesto pizza recipe comes together in no time with your food processor’s assistance. You can blend the dough and pesto in about 15 minutes—just clean the processor in between preparing the two elements. If you’re searching for an incredibly easy weeknight dinner that’s superior to take-out, opt for pre-made dough and pesto!

### Pesto Pizza Ingredients & Topping Alternatives

Here’s what you’ll need to create this pizza:

#### Pizza Dough

As always, I began with my preferred [Whole Wheat Pizza Dough Recipe](https://cookieandkate.com/videos/whole-wheat-pizza-dough-recipe/), which is a cinch to prepare. I suggest using white whole wheat flour, now known as [Golden Whole Wheat](https://www.target.com/p/king-arthur-flour-unbleached-white-whole-wheat-flour-5lbs/-/A-14776414?TCID=OGS&AFID=google&CPNG=Bakery%2BDeli&adgroup=261-6&gad_source=1&gad_campaignid=19859758222&gbraid=0AAAAAD-5dfZ5KiSyTEvtLfwaFsFSfd3cA&gclid=Cj0KCQjwh5vFBhCyARIsAHBx2wwyysZwTp91cDZtsDI0mzqNpPgGHIpK93QKoIVB51EsXFKrOCOwSVYaAqVrEALw_wcB) by King Arthur, ensuring the whole wheat taste doesn’t overshadow the vibrant pesto. The recipe also works well with all-purpose flour.

**Switch it up:** Use any favorite pizza dough recipe that yields around one pound of dough. Store-bought pizza dough is fine—just adhere to the package’s instructions for letting it rise at room temperature, if needed.

#### Pesto

This recipe contains directions for crafting [basil pesto](https://cookieandkate.com/how-to-make-basil-pesto/) from scratch. It requires fresh basil, pine nuts, Parmesan, lemon juice, garlic, and olive oil.

**Switch it up:** You can replace pine nuts with other nuts, such as almonds, walnuts, pecans, or pepitas. Alternatively, [arugula](https://cookieandkate.com/arugula-pesto/) can be used instead of basil, which is typically more budget-friendly and widely available throughout the year.

#### Mozzarella Cheese

Mozzarella is ideal for pesto pizza. I adored the results with tiny fresh mozzarella balls, known as ciliegene, perfectly sized to scatter across your pizzas. You may also use larger mozzarella balls, torn into one-inch pieces. The key to achieving excellent pizzas with fresh, water-packed mozzarella balls is to gently pat the cheese dry before layering it on your pizza to prevent excess moisture.

**Switch it up:** You could also opt for grated part-skim mozzarella for tasty results. I slightly favored the texture of fresh mozzarella and enjoyed seeing the vibrant green pesto shine through.

#### Toppings

Tomatoes are the traditional choice. I recommend cherry tomatoes, which aren’t overly watery and are generally more flavorful year-round. They bake best on pizzas when halved lengthwise, which aids in even distribution across the pizzas and provides sufficient surface area to roast off any excess juice.

**Switch it up:** Feel free to skip the tomatoes entirely or substitute with other thinly sliced vegetables like bell pepper, marinated artichoke, olives, mushrooms, or zucchini or yellow squash ([cut like this](https://cookieandkate.com/arugula-almond-pesto-pizza/)). Well-drained, oil-packed sun-dried tomatoes would add additional flavor.

### What to Serve Alongside Pesto Pizza

If you’re centering your meal around pesto pizza as the main dish, you’re sure to please. Pesto pizza pairs well with numerous other fresh, herbed dishes. Here are my top recommendations categorized for your convenience.

### More Recipes Featuring Pesto

[Pesto](https://cookieandkate.com/how-to-make-basil-pesto/) is among my favorite sauces! Here are a few additional top [recipes with pesto](https://cookieandkate.com/tag/pesto/) on Cookie and Kate:

**Please share how your pesto pizza turns out in the comments.** I enjoy hearing from you.

### Pesto Pizza

This traditional pesto pizza recipe features basil pesto, mozzarella, and tomato! It’s simple to create from scratch. Pre-made components work effectively, too. Recipe yields two medium pizzas.

#### Dough and Toppings

####

These mashed potatoes with horseradish are rich and spicy! They make the perfect zesty accompaniment for steak, prime rib, or festive meals.

A few years back during Friendsgiving, a friend brought mashed potatoes and had everyone try to figure out the secret ingredient. Each mouthful was delectably savory, smooth, indulgent, and zesty, yet none of us could identify the secret. It turned out to be horseradish!

I swiftly put together this horseradish mashed potatoes recipe that impresses everyone (really!). The prepared horseradish contributes a tangy and zesty punch to each mouthful of creamy potatoes, making them utterly tempting. This side dish is ideal for chicken, fish, or during the holidays.

Ingredients for the Ideal Mash

Here are some key ingredients you’ll need for this horseradish potato recipe:

– Potatoes: I prefer a combination of Yukon Gold and Russet potatoes. Yukon Golds have a creamy richness, while Russets are airy.
– Prepared Horseradish: This is the highlight! Be sure to purchase “prepared horseradish” in a jar, not “horseradish sauce” (which is creamy) or the raw root.
– Salted Butter: I use salted butter for potatoes to ensure they are thoroughly seasoned from the inside out.
– Sour Cream: This is a luxury ingredient for me, but I believe it’s essential for the perfect potatoes. You could replace it with Greek yogurt if you wish!
– Milk: This aids in achieving the ideal texture.
– Garlic: Freshly minced garlic provides savory richness.

Ingredient Spotlight: Prepared Horseradish

Be cautious while shopping: you need prepared horseradish, which is a condiment made from grated horseradish, vinegar, and salt. It is typically located in the refrigerated dairy or condiment aisle. Steer clear of the raw root found in the produce section for this specific recipe, as the jarred version provides a consistent acidity and heat level that integrates more smoothly into the mash.

How to Prepare Horseradish Mashed Potatoes

These horseradish mashed potatoes are perfect for Thanksgiving or Christmas and pair well with chicken, seafood, or vegetarian meals. The recipe offers a twist on our classic best mashed potatoes, which are rich, creamy, and irresistibly good. Here are some tips for the process:

1. Boil the potatoes properly

Wash and chop your potatoes into even 1-inch pieces. I usually peel the Russets but leave some skin on the Yukon Golds for added texture, though you can peel them all if you prefer. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 10 to 15 minutes until fork-tender.

– Pro Tip: Starting the potatoes in cold water ensures they cook evenly; otherwise, the outer part becomes mushy before the insides are tender.

2. Steam dry

Once drained, return the potatoes to the hot pot (off the heat) for a minute or two. This enables excess moisture to evaporate for the ideal fluffy texture.

3. Add the dairy

While the potatoes are steaming, sauté the minced garlic in the butter directly in the same pot. Then, incorporate the milk to warm it. Avoid adding cold milk to hot potatoes; warming it keeps everything at the proper temperature and texture.

4. Mash and season

Pour the garlic-butter-milk mixture over the potatoes. Mash them using a standard potato masher. Finally, mix in the sour cream and prepared horseradish. Tip: Use 2 tablespoons of horseradish for a milder flavor, or 4 tablespoons for a stronger kick.

Serving Suggestions

These horseradish mashed potatoes pair well with many dishes. Here are some of my favorite serving ideas:

Storage and Reheating

These mashed potatoes are best enjoyed fresh, but leftovers can be refrigerated for up to 4 days. To reheat, place the potatoes in a saucepan over low heat. You may need to add a dash of milk or a pat of butter to revive the creamy texture as they warm.

I do not recommend freezing mashed potatoes as the texture may become grainy.

Dietary Notes

As written, this horseradish mashed potatoes recipe is vegetarian and gluten-free.

For a vegan and plant-based option, use vegan butter, dairy-free milk (I prefer oat milk), and omit the sour cream, adding more milk until smooth and creamy. Alternatively, refer to my vegan mashed potatoes recipe and mix in horseradish.

Frequently Asked Questions

Can I substitute creamy horseradish sauce instead? I wouldn’t recommend it. Creamy horseradish sauce generally includes mayonnaise and other fillers that can change the flavor profile. Stay with the grated “prepared” horseradish in vinegar.

How do I ensure my potatoes aren’t gluey?