Three years ago today, we started a blog called A Couple Cooks. Our personal blog was becoming so saturated with food photos that we decided to start a blog to focus on our growing interest in cooking.
We went around and around about the name. After an intense brainstorm session, I suggested A Couple Cooks (both a couple who cooks AND a couple of cooks — get it?). Alex was a bit wary, but we decided to go for it.
Fast forward three years and we can’t imagine our lives without this blog. We’ve become connected with the most amazing people we’ve ever met – people passionate about food, creativity, cooking, health, art, sustainability, the Earth, and community. We’ve created things we love, and other people have made them too. We’ve learned about photography and food styling, made our way through 3 progressively fancier cameras, learned about SEO and social media, hacked our way through blog redesigns, and failed at more recipes than we can count. We’ve met local farmers and photographers and bloggers and teachers and caterers and authors all trying to make a difference with food. We’ve traveled to Cambodia and volunteered in a culinary training program to help young women through food. We’ve written a cookbook about the experience. We’ve met other people doing this crazy food blogging thing and become closer than we’d ever imagined with people we’ve never met in person.
We are so thankful for every minute we’ve been doing this. It’s been incredibly hard at some points, but one of the most rewarding things we’ve ever been a part of.
We’re not quite sure what the future holds, but we’re bursting with ideas of new things to do and try. Thank you so much to everyone who has encouraged us along the way, and especially to you, our readers. We are indebted to everyone who has ever left a comment or made a recipe — thank you for being a part of this!
And, the recipe. In the spirit of A Couple Cooks, we’re celebrating our 3 year blog anniversary with a recipe that’s perfect for a cooking date with a couple of people: be it you and your significant other, friend, or family member. We love “cooking dates” because they’re a wonderful way to both feed yourself and spend quality time with a loved one. This recipe is delicious and easy to put together: a combination of premade polenta with tomatoes, white beans, garlic and rosemary. The flavors are simple yet refined, and make for a lovely summer meal.
Enjoy — and thanks again for your amazing support!
- 24-ounce tube polenta (we used garlic flavored)
- Cooking spray
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 2 garlic cloves
- 15-ounce can cannellini beans
- 1 tablespoon balsamic vinegar
- A few sprigs fresh rosemary (fresh rosemary is best here)
- ¼ teaspoon freshly ground black pepper
- Kosher salt
- ½ cup grated Parmesan cheese
- Person A: Cut the polenta into slices, about ½ inch thick. Drain and rinse the can of beans.
- Person B: Wash the cherry tomatoes, and cut them in half. Mince 2 garlic cloves. Remove the leaves from the rosemary, and finely chop enough for 1½ teaspoons.
- Person A: Over medium high heat, heat a grill pan or nonstick skillet. Spray the pan with cooking spray (or brush with olive oil); do the same with both sides of the polenta slices. Place slices in the pan and cook 2 minutes on each side or until golden brown. Remove the slices from the pan and cover them to keep warm.
- Person B: In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes and garlic to skillet and sauté about 4 to 5 minutes. Reduce the heat to low and stir in the beans, 1 tablespoon balsamic vinegar, 1½ teaspoons chopped rosemary, ¼ teaspoon freshly ground black pepper, and a few pinches of kosher salt. Cook, stirring constantly, 2 minutes or until thoroughly heated.
- To serve: Place polenta slices on a plate. Spoon the bean and tomato mixture evenly over polenta, and sprinkle evenly with Parmesan cheese. If desired, garnish with leftover rosemary sprigs.