Cook happily ever after with 'Bride & Groom' cookbook

Oakland Tribune, Jul 23, 2003 by Linda Giuca - HARTFORD COURANT

THE inside info: If newlyweds cook regularly from the "Bride & Groom First and Forever Cookbook," they'll feel like they're still on their honeymoon. Authors Mary Corpening Barber and Sara Corpening Whiteford are twins and former owners of the Thymes Two Catering in San Francisco. Their recipes have the kind of elegant flavors and presentation that one expects from an upscale caterer. Although there are basics such as roasted chicken with vegetables and macaroni and cheese (that's from-scratch cheese sauce, not packaged), the dishes have a dinner party feel rather than after-work feel. But the authors also address the question of what to eat when there isn't much time to cook. The "Cooking Side-by-Side" chapter offers a series of menu plans with a twist. Besides a shopping list and a schedule, each plan divides up the duties between the bride and groom. Whether the bride and groom are 20 or 50, they should have at least mastered cooking 101 to tackle these recipes. ORZO SALAD WITH LEMON, FETA AND PINE NUTS1/4 cup olive oil

2 tablespoons fresh lemon juice

11/2 teaspoons minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt or to taste

1/8 teaspoon freshly ground pepper or to taste

1/2 cup sugar

1 cup orzo

1/4 cup pine nuts

1/4 cup golden raisins

3 tablespoons finely chopped pitted cured black olives

3 tablespoons finely chopped red onion

1/4 cup thinly sliced fresh basil

2 ounces feta cheese, drained and crumbled

Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl. Set aside.

Fill a large pot three-quarters full of water. Bring to a boil over high heat and add kosher salt (11/2 teaspoons per quart of water). Add the orzo and cook, stirring occasionally, until just tender but still firm to the bite, 8 to 10 minutes.

Meanwhile, put pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted, about 5 minutes.

Drain the orzo and transfer to a medium bowl. Add the dressing to the hot pasta and toss to coat. Let cool to room temperature, stirring occasionally. Add the pine nuts, raisins, olives, red onion and basil, and stir to combine. Add the feta and toss lightly. Adjust the seasonings with more salt and pepper as needed. Makes 4 servings. Note: This dish can be made 6 to 8 hours ahead. Cover and refrigerate, then bring to room temperature. Adjust seasonings before serving.

Per Serving: 504 Calories; 22g Fat; 10g Protein; 69g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 454mg Sodium.