Debbie Macomber's Cedar Cove Cookbook Read online

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  TIP

  Use a small, sharp knife to carve out the pocket for your stuffing. If pocket doesn’t stay closed, hold it together with a toothpick.

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  Roasted Salmon with Creamy Dill Sauce

  The flavor of wild salmon is preferable to that of farm-raised salmon, but it’s expensive and not always available. This recipe will work with either type.

  Serves 4

  4 teaspoons olive oil, divided

  1 tablespoon Dijon mustard

  1 tablespoon fresh lemon juice

  4 salmon fillets, about 5 ounces each, with skin

  Salt and pepper

  DILL SAUCE

  ½ cup mayonnaise

  ½ cup sour cream

  1 tablespoon fresh lemon juice

  1 scallion, thinly sliced

  ½ cup finely chopped fresh dill

  1. Preheat oven to 425°F. Place a large ovenproof skillet over medium-high heat; warm pan 2 minutes. Swirl 3 teaspoons oil into pan.

  2. In a small bowl, combine remaining oil, mustard and lemon juice. Season salmon with salt and pepper; place in hot pan, skin-side up. Cook 2 minutes. Turn fish; spoon mustard glaze over top of filets. Place skillet in oven and roast 8 minutes, until golden brown on the outside but no longer red on the inside. Fillet should feel semi-firm, not squishy, when poked.

  3. For sauce: In a small bowl, combine mayonnaise, sour cream, lemon juice, scallion and dill. Season with salt and pepper. Serve sauce with warm fish.

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  TIP

  Overcooked salmon can be dry. Follow the timing carefully for cooking the fish to keep it moist.

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  Ginger Flank Steak and Oyster Sauce Stir-Fry

  Serve this better-than-take-out stir-fry over rice. For best flavor and quickest cooking, the beef and peppers should be sliced very thin.

  Serves 4

  1 ¼ pounds flank steak, very thinly sliced

  ¼ cup reduced-sodium soy sauce

  ¼ cup oyster sauce

  1 tablespoon rice-wine vinegar

  1 tablespoon brown sugar

  2 teaspoons toasted (Asian) sesame oil

  1 teaspoon cornstarch

  2 tablespoons peanut or sesame oil, divided

  1 ½ pounds broccoli, cut into small florets and stems thinly sliced

  2 red bell peppers, thinly sliced

  5 cloves garlic, minced

  1 tablespoon minced, peeled ginger (from a 1-inch piece)

  2 scallions, thinly sliced

  1. In a medium bowl, combine beef slices and soy sauce. Marinate beef at least 30 minutes or up to 2 hours. In a small cup, whisk oyster sauce, vinegar, sugar, dark sesame oil and 2 tablespoons water. Whisk in cornstarch to form a thick paste.

  2. Warm 1 tablespoon peanut oil in a large nonstick skillet or wok over high heat. Add beef and cook about 2 minutes, stirring often. Beef will be browned but not cooked through. Transfer beef to a large bowl.

  3. Warm same skillet over medium heat. Add broccoli and cook 1 minute, stirring. Add 1/3 cup water, cover pan and cook 2 minutes, until broccoli is tender-crisp. Transfer to plate with beef.

  4. Warm remaining 1 tablespoon peanut oil in same skillet over medium heat. Add pepper strips and cook 2 minutes, stirring. Add garlic and ginger and cook 30 seconds, until fragrant, stirring constantly. Return beef, broccoli and any juices in the bowl to skillet. Add oyster sauce mixture and cook 1 minute, stirring constantly, until sauce thickens and beef and vegetables are coated. Transfer to platter and serve over rice.

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  TIP

  There are two different types of sesame oil. Toasted, sometimes called Asian or dark, sesame oil is intensely flavored and is used sparingly in sauces. Regular sesame oil is lightly flavored and is used as a cooking oil.

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  Fettuccine Alfredo with Garlic Shrimp and Scallops

  Since shrimp and scallops cook so quickly, this is one of those sauces that you can complete in the time it takes to cook the pasta.

  Serves 4

  2 tablespoons olive oil

  5 garlic cloves, minced

  8 ounces bay scallops

  8 ounces fresh or frozen peeled and deveined large shrimp, thawed

  Salt and pepper

  12 ounces fettuccine or spaghetti

  6 tablespoons unsalted butter

  1 cup grated Parmesan cheese, plus more for sprinkling

  ½ cup half-and-half

  ½ cup chopped fresh parsley

  1. Warm oil in a large heavy saucepan over medium heat. Add garlic; cook 30 seconds, stirring. Pat scallops dry with paper towel. Add shrimp, scallops, salt and pepper to skillet and cook 5 minutes, stirring often. Remove from heat.

  2. Cook pasta according to package directions. Reserve ¼ cup cooking water; drain pasta.

  3. Melt butter in a large saucepan over low heat. Add cooked pasta; toss with butter to coat. Stir in cheese, reserved cooking water, half-and-half, salt and pepper. Using tongs, transfer pasta to four serving plates. Pile shrimp and scallops atop pasta; garnish with parsley.

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  TIP

  There are two varieties of scallops. This recipe calls for the smaller, sweeter bay scallops. You can substitute larger sea scallops, but be sure to cook them a few minutes longer.

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  Chili Pie with Cheddar Hash Brown Topping

  This casserole is a great make-ahead dish. Just wrap the entire casserole in plastic and foil and freeze for up to a month. Thaw overnight in the refrigerator, then bring to room temperature before topping with the potatoes and baking.

  Serves 4

  2 tablespoons olive oil

  1 medium onion, chopped

  2 tablespoons chili powder

  2 teaspoons ground cumin

  Salt and pepper

  ¼ cup tomato paste

  1 pound ground beef

  1 15-ounce can diced tomatoes

  1 15-ounce can red kidney beans, rinsed and drained

  1 pound frozen shredded hash brown potatoes

  1 cup shredded cheddar cheese

  1. Warm oil in large saucepan over medium-low heat. Add onion, chili powder, cumin, salt and pepper; cook 6 minutes, until onions are softened, stirring often. Stir in tomato paste until absorbed.

  2. Add beef and cook 5 minutes, until no longer pink. Use a wooden spoon to break up meat as it cooks. Stir in tomatoes and beans. Bring to a simmer; reduce heat and cook, covered, about 10 minutes. Uncover, cook 10 minutes longer, adding a little water if mixture seems dry and stirring occasionally. Season with salt. Pour into a 2-quart casserole.

  3. Preheat oven to 400°F; set oven rack to upper third position. In a large bowl, toss potatoes with salt and pepper. Scatter potatoes over casserole; sprinkle with cheese. Place on a rimmed baking sheet. Bake 35 minutes, until potatoes are cooked through and chili’s bubbling.

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  TIP

  You don’t need to thaw or precook the potatoes for this dish. If you want the topping to be extra-crispy, dot the potatoes with butter before putting them in the oven.

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  Roast Chicken with Root Vegetables and Cider Gravy

  A basic, foolproof recipe for everyone’s favorite Sunday-night dinner.

  Serves 4 to 6

  1 whole chicken (about 4 pounds)

  Salt and pepper

  4 whole garlic cloves, peeled and smashed with the back of a knife

  Fresh thyme sprigs

  2 tablespoons unsalted butter, at room temperature

  1 pound red boiling potatoes, cut into quarters

  1 medium onion, coarsely chopped

  1 pound carrots, peeled and cut into 1-inch rounds

  2 cups apple cider

  1. Preheat oven to 400°F. Set a V-rack in a large roasting pan.

  2. Rinse chicken; pat dry with paper towel. Season cavity with salt, pepper, garlic and a few sprigs of thyme. Smear chicken skin with butter; set on rack in pan. Surround
chicken with vegetables, season with salt and pepper and pour cider over vegetables.

  3. Roast 1¾ hours, until vegetables are tender and juices run clear when a chicken leg is pricked with a knife. The thigh meat should register 180°F on an instant-read thermometer.

  4. Remove chicken to platter. Using a slotted spoon, transfer vegetables to platter around the chicken. Set roasting pan over high heat and bring pan juices to a boil, scraping up the browned bits on the bottom of the pan. Cook, uncovered, 5 to 10 minutes, until liquid is reduced by half. Pour into gravy boat and serve with chicken.

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  TIP

  This recipe is endlessly adaptable—replace the potatoes with turnips, parsnips or celery root, use chicken broth in place of the cider, add lemons to the filling of the chicken cavity.

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  Broccoli Casserole with Parmesan Bread Topping

  This warm, creamy casserole is a sure-fire way to get the family to enjoy super-healthy broccoli.

  Serves 4

  TOPPING

  2 slices sandwich bread, torn in pieces

  2 tablespoons grated Parmesan cheese

  1 tablespoon unsalted butter, at room temperature

  FILLING

  3 tablespoons unsalted butter

  ½ small onion, finely chopped

  1/3 cup all-purpose flour

  1¾ cups whole milk

  1 bunch broccoli (about 1 ½ pounds), cut into small florets and stalks thinly sliced

  Salt and pepper

  Pinch ground nutmeg

  1 cup shredded Jarlsberg or Swiss cheese

  1. For topping: In food processor, pulse bread, Parmesan and butter until mixture resembles coarse crumbs.

  2. For filling: Preheat oven to 350°F. Melt butter in a medium saucepan over medium heat. Add onion; cook 4 minutes, until softened. Sprinkle in flour, stirring until incorporated. Slowly pour in milk, stirring constantly. Add broccoli; season with salt and pepper. Bring to a gentle simmer; reduce heat to low; cover and cook 5 minutes, until crisp-tender, stirring so milk doesn’t scorch. Remove from heat; stir in nutmeg and Jarlsberg.

  3. Transfer mixture to a 2-quart casserole; sprinkle with breadcrumb mixture. Cover with foil, bake 15 minutes. Remove foil; bake 15 minutes longer, until breadcrumbs are golden.

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  TIP

  When buying broccoli, look for bunches with the darkest green color. This recipe uses the entire head; just remember to chop the stalks into smaller pieces than the florets, which cook more quickly.

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  Stuffed Sweet Peppers

  Green peppers are traditional in this dish, but you may also use a variety of red, yellow, and orange peppers, which are sweeter. Paired with golden caramelized onions and mellow tomatoes, this way-back classic deserves a place at any modern dinner table.

  Serves 4

  4 small bell peppers, left whole, cored and seeded

  ½ cup long-grain white rice

  1 tablespoon olive oil

  1 medium onion, finely chopped

  1 14-ounce can diced tomatoes, drained

  2 cloves garlic, minced

  1 cup shredded Monterey Jack cheese

  3 tablespoons chopped fresh parsley

  Salt and pepper

  1. Bring 4 quarts salted water to a boil in a large stockpot over high heat. Add peppers. Cook 3 minutes, until peppers start to soften. Using slotted spoon or tongs, remove peppers and drain out any water that has collected inside pepper cavities. Place peppers cut-side-up in a 9-inch square baking pan. Return water to a boil; add rice, reduce heat and cook 15 minutes or until tender. Drain.

  2. Preheat oven to 350°F. Warm oil in a large heavy skillet over medium-low heat. Add onions; cook 6 minutes, until softened, stirring often. Stir in tomatoes and garlic; cook 2 minutes, stirring. Remove from heat; stir in cooked rice, ¾ cup of the cheese, parsley, salt and pepper.

  3. Spoon filling into peppers. Sprinkle remaining ¼ cup cheese evenly over top. Bake 20 minutes, until cheese is melted and filling is heated through.

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  TIP

  To easily scrape out the white membrane inside the pepper, use a melon baller.

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  Spaghetti with Fresh Clam Sauce

  If you can find fresh clams, treat your family and friends to this classic pasta dish.

  Serves 4

  1 cup dry white wine, or more as needed

  2 dozen littleneck clams, rinsed

  1 pound spaghetti

  3 tablespoons olive oil

  3 cloves garlic, minced

  ¾ cup chopped fresh parsley

  1. Place a large saucepot over medium-high heat; add wine and bring to a simmer (pour in a little more wine if it looks like there’s not enough liquid to cook the clams). Add clams; cook 5 to 10 minutes, until shells open. Using tongs, transfer opened clams to a large bowl. Discard any clams that don’t open. Separate clams from shells, returning any juices to the cooking pot; discard shells.

  2. Pour clam cooking broth through a fine strainer set over a large bowl. Discard solids in strainer.

  3. Cook pasta according to package directions. Drain.

  4. Warm oil in clam cooking pot over medium-low heat. Cook garlic about 1 minute, until fragrant. Add clams and strained broth and warm to simmer. Add pasta and parsley and toss until combined. Transfer to large serving bowl.

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  TIP

  When buying clams, look for shells that are unbroken, free of cracks and closed. If the shells are open, the clam is probably no longer alive.

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  Anytime Spaghetti with Clams

  Fresh clams aren’t always available—but a good sauce is still possible. This sauce is spicy—adjust the amount of chili peppers according to your family’s tastes.

  Serves 4 to 6

  ¼ cup olive oil

  1-2 red chili peppers, seeded and finely chopped (or crushed red pepper flakes to taste)

  1 medium onion, chopped

  3-5 garlic cloves, minced

  Salt and pepper

  ½ cup chopped fresh basil

  2 tablespoons chopped fresh oregano or 1 tablespoon dried

  2 cans (4 ½ to 6-ounce size) chopped clams, liquid drained and reserved

  1 pound spaghetti

  ¾ cup chopped fresh parsley

  1. Warm oil in a large heavy skillet over medium heat. Add chili peppers, onion, garlic, salt and pepper; cook 5 minutes, stirring. Add basil, oregano and the clam liquid. Simmer 10 minutes.

  2. While sauce simmers, cook pasta according to package directions. Drain.

  3. Add clams to sauce; cook until warmed through.

  4. In large serving bowl, toss pasta with clam sauce. Garnish with parsley.

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  TIP

  Canned clams work well in quick-cooking recipes like this one. Their texture is too soft, however, for longer-cooking soups and stews.

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  Southwestern Taco Salad with Charred Corn

  Use this basic recipe as a jumping-off point; make it your own by using a spicy salsa, adding jalapenos, fresh tomatoes, or shredded cheese.

  Serves 4 to 6

  3 medium flour tortillas, each cut into 16 wedges

  1 tablespoon plus

  1 teaspoon olive oil

  3 ears corn, kernels scraped from the cob

  1 pound ground chuck

  1 cup canned black beans, drained and rinsed

  1 cup prepared salsa

  1 teaspoon chili powder

  1 teaspoon ground cumin

  Salt and pepper

  Juice of 2 limes

  ¾ cup plain yogurt or sour cream

  ¼ cup chopped fresh cilantro

  3 cups iceberg lettuce, torn or chopped into 2-inch pieces (about ½ pound)

  1 small avocado, peeled, seeded, and cut into thin wedges

  1. Preheat oven to 350°F. Spread tortilla wedges in a single layer on a rimmed baking sheet; drizzle with 1 tablespoon of the
oil. Bake about 10 minutes, until crisp, turning once. Remove from oven; let cool.

  2. Warm 1 teaspoon oil in a large nonstick skillet over medium heat. Add corn kernels; cook 3 minutes, stirring until slightly charred on both sides. Transfer kernels to a bowl.

  3. In same skillet over medium heat, cook beef 6 minutes, until no longer pink, stirring often. Stir in charred corn, beans, salsa, chili powder, cumin, salt and pepper and ½ of the lime juice.

  4. Meanwhile, in a small bowl, whisk yogurt, remaining lime juice, and cilantro until blended.

  5. In a large serving bowl, toss lettuce and avocado. Nestle beef mixture in center of salad; drizzle with yogurt dressing. Garnish servings with tortillas.

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  TIP

  To safely scrape kernels from an ear of corn, stand the ear on its end and slice downward with a serrated or sharp chef knife.

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  Broccoli Lasagna

  This recipe uses the no-boil variety of noodles. If unavailable, cook the regular kind and continue the recipe as written, omitting the soaking.

  Serves 6 to 8