Debbie Macomber's Cedar Cove Cookbook Read online

  1 large head broccoli, cut into small florets and stalks chopped

  1 8-ounce container ricotta cheese

  1 large egg

  Salt and pepper

  4 tablespoons (½ stick) unsalted butter, plus more for coating pan

  1 medium onion, chopped

  3 cloves garlic, minced

  ¼ cup all-purpose flour

  3¼ cups whole milk

  1 cup grated Parmesan cheese, divided

  12 no-boil lasagna noodles

  2 cups shredded sharp cheddar cheese

  1. Cook broccoli in boiling water in a medium saucepan until tender-crisp, about 6 minutes. Drain in colander; run cool water over broccoli to stop cooking. Coarsely chop; set aside.

  2. In food processor or blender, blend ricotta, egg, salt and pepper until smooth; set aside.

  3. Melt butter in same saucepan over medium-low heat. Add onion and garlic; cook 4 minutes, until softened, stirring. Sprinkle in flour and cook until incorporated, stirring constantly, about 1 minute. Do not brown. Slowly stir in milk; bring to a simmer. Reduce heat and simmer 10 minutes, until thickened to the consistency of heavy cream, stirring often. Remove from heat; stir in salt, pepper and ½ cup of the Parmesan.

  4. Preheat oven to 425°F; set oven rack to middle position. Place noodles in 13-by 9-inch baking pan; cover with hot tap water. Let soak 5 minutes, gently shaking pan to prevent sticking. Remove noodles from water; lay on kitchen towel or paper towels to blot dry. Empty water from pan; wipe dry and rub with butter.

  5. Spread ½ cup white sauce in bottom of pan; lay 3 noodles on top of sauce. Stir broccoli into remaining white sauce; you should have about 4 cups. Spread 1 cup of this broccoli mixture evenly over noodles. Sprinkle with remaining ½ cup Parmesan, and top with 3 more noodles. Spread 1 cup broccoli mixture over noodles, sprinkle with 1 cup cheddar, and top with 3 more noodles. Spread 1 cup broccoli mixture over noodles, top with ricotta mixture. Finish with 3 noodles, remaining broccoli mixture, and remaining cheddar.

  6. Cover pan with foil. Bake 20 minutes, until bubbling. Remove from oven; take off foil. Heat broiler. Broil lasagna about 5 minutes, until cheese browns. Cool 10 minutes before serving.

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  TIP

  Making a cream sauce is all about patience. Keep stirring as you slowly pour in the milk. In time it will thicken.

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  Garlic Bread

  This classic garlic bread is the ideal accompaniment to any pasta dish. Feel free to up the cheese, if desired.

  Serves 8–10

  8 cloves garlic, unpeeled

  5 tablespoons unsalted butter, at room temperature

  ¼ cup grated Parmesan cheese

  Salt

  1 loaf Italian bread, 12 to 16 ounces

  1. Preheat oven to 450°F. In a small dry skillet over medium-low heat, toast whole garlic cloves 6 minutes, until cloves turn golden, shaking pan often. Transfer to cutting board; crush cloves with the side of a knife. Peel and mince garlic.

  2. In a small bowl, use a fork to mash garlic, butter, cheese and salt until combined.

  3. Using a serrated knife, slice bread in half lengthwise. Spread cut sides with garlic mixture. Place on baking sheet, buttered side-up. Bake 10 minutes, until golden brown.

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  TIP

  Serve the crispy, crunchy bread warm from the oven.

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  Teri’s Macaroni and Cheese

  This rich, super-cheesy dish is a meal the whole family will love.

  Serves 6 to 8

  4 tablespoons (½ stick) butter, plus extra for the pan

  1/3 cup all-purpose flour

  2 cups whole milk

  ½ pound Velveeta cheese, cut into chunks

  ½ cup cottage cheese

  ½ cup sour cream

  Salt and pepper

  1 pound elbow macaroni

  Shredded cheddar cheese, for topping

  1. Preheat oven to 350°F. Butter a 3-quart casserole pan.

  2. Melt butter in a medium saucepan over medium-low heat. Sprinkle in flour; stir until absorbed, about 1 minute. Slowly pour in milk, stirring constantly, until incorporated. Reduce heat to low, add Velveeta chunks, stirring until melted. Stir in cottage cheese, sour cream, salt and pepper.

  3. Meanwhile, cook macaroni according to package directions. Drain; place in prepared pan. Fold in cheese sauce. Cover and bake 25 minutes. Uncover, sprinkle with shredded cheddar and bake 10 minutes, until cheese melts.

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  TIP

  For heartier appetites, stir in some chopped ham or cooked beef with taco seasonings before baking.

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  Shrimp Enchilada Bake with Ricotta and Monterey Jack

  This simple meal is in the oven in 10 minutes.

  Serves 4 to 6

  1 16-ounce container whole milk ricotta cheese

  2 cups shredded Monterey Jack cheese

  1 pound medium shelled and deveined shrimp, cooked and halved

  5 scallions, thinly sliced

  ½ cup chopped fresh cilantro Salt and pepper

  8 medium flour tortillas Bottled tomatillo sauce or other green chile sauce

  Bottled red chile sauce

  1. Preheat oven to 350°F. Lightly coat a 2-quart casserole with nonstick spray.

  2. In a large bowl, combine ricotta, Monterey Jack, shrimp, scallions, cilantro, salt and pepper.

  3. Lay tortillas out on countertop. Evenly fill tortillas with shrimp mixture. Carefully roll up. Place tortillas, seam-side down, in prepared pan. Lightly drizzle red and green sauces over tortillas in an alternate pattern. Cover pan with foil; bake 30 minutes, until hot.

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  TIP

  Save time by using frozen shrimp, which is already shelled and deveined.

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  Fried Chicken

  The key to crisp fried chicken is cooking at a high temperature. Stick a candy or deep-frying thermometer as you fry to make sure the oil temperature remains between 250 and 300 degrees.

  Serves 4 to 6

  1 whole chicken (about 3½ pounds), cut into 10 pieces

  1 quart buttermilk

  2 tablespoons Tabasco or other hot sauce

  2 cups all-purpose flour

  Salt and pepper

  2 large eggs

  1 teaspoon baking powder

  ½ teaspoon baking soda Vegetable oil or shortening

  1. Rinse chicken. In a large bowl or resealable plastic bag, combine buttermilk and Tabasco. Add chicken pieces, turn to coat. Refrigerate; covered, for at least 8 hours and up to 16, turning the pieces occasionally. Remove chicken from buttermilk; shake off excess. Arrange in a single layer on large wire rack set over rimmed baking sheet. Refrigerate, uncovered, for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)

  2. Measure flour into large shallow dish; whisk in some salt and pepper. In a medium bowl, beat eggs, baking powder and soda. Working in batches of 3, drop chicken pieces in flour and shake dish to coat. Shake excess flour from each piece. Using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Return chicken pieces to flour; coat again, shake off excess, and set on wire rack.

  3. Preheat oven to 200°F. Set oven rack to middle position. Set another wire rack over a rimmed baking sheet, and place in oven. Line a large plate with paper towels. Pour oil about ½-inch up the side of a large, heavy skillet. Place skillet over high heat; let pan warm until oil shimmers.

  4. Place half of chicken, skin-side down, in hot oil. Reduce heat to medium and fry 8 minutes, until deep golden brown. Turn chicken pieces; cook an additional 8 minutes, turning to fry evenly on all sides. Using tongs, transfer chicken to paper towel–lined plate. After draining, transfer chicken to wire rack in oven. Fry remaining chicken, transferring pieces to paper towel–lined plate to drain, then to wire rack in oven to keep warm.

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  TIP

  For ease
of frying, cut the breasts in half, for a total of 10 pieces.

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  Caesar Salad with Lemon Shrimp and Homemade Garlic Croutons

  Using a prepared salad dressing and shelled, deveined shrimp shortens the prep time for this favorite salad.

  Serves 4

  CROUTONS

  2 tablespoons olive oil

  1 clove garlic, minced

  Salt

  6 slices sandwich bread, cut into ½-inch cubes

  SHRIMP

  2 tablespoons olive oil

  1 pound large shrimp, peeled and deveined (thawed if frozen)

  2 teaspoons lemon zest

  2 tablespoons fresh lemon juice Salt and pepper

  2 small heads Romaine lettuce, trimmed and torn into 2-inch pieces

  Prepared Caesar salad dressing, to taste

  1. For croutons: Preheat oven to 350°F. In a medium bowl, combine oil, minced garlic, and salt; let stand 5 minutes. Add bread cubes; toss to coat. Spread in an even layer on a rimmed baking sheet. Bake 15 minutes, until golden, stirring occasionally. Coolon baking sheet.

  2. For shrimp: Warm oil in a large skillet with a lid over medium heat. Add shrimp and lemon zest. Cover and cook 5 minutes, stirring occasionally, until shrimp are opaque. Remove from heat; stir in lemon juice, salt and pepper.

  3. In a large serving bowl, toss lettuce and dressing to coat. Heap on the shrimp and croutons; serve immediately.

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  TIP

  Because Caesar salad dressing is thick, this recipe calls for sturdy Romaine lettuce.

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  Creamy Risotto with Spring Vegetables

  There’s no trick to making risotto—all you need is a little time and a strong stirring arm.

  Serves 8

  3 tablespoons olive oil, divided

  8 ounces sugar snap peas, trimmed, and halved

  1 small zucchini, trimmed, cut into 1-inch pieces

  Salt and pepper

  6 cups reduced-sodium chicken broth, or as needed

  1 small onion, chopped

  1 carrot, peeled and diced small

  1 ½ cups Arborio rice or medium-grain white rice

  ¾ cup dry white wine

  1 cup grated Parmesan cheese, plus additional for garnish

  1 cup frozen peas or shelled edamame, thawed

  4 tablespoons (½ stick) butter, cut into chunks

  ½ cup chopped fresh dill

  1. Warm 1 tablespoon oil in a large heavy skillet over medium-high heat. Add snap peas, zucchini, salt and pepper. Cook 3 minutes, stirring. Set aside in a small bowl.

  2. Bring broth and 2 cups water to simmer in a medium saucepan over low heat. Cover to keep warm.

  3. In the same skillet used for the vegetables, warm remaining 2 tablespoons oil over medium-high heat. Add onion and carrot. Cook 5 minutes, until softened, stirring often. Add rice; cook 2 minutes, until rice is coated and translucent around the edges. Add wine and simmer about 3 minutes, until absorbed, stirring occasionally.

  4. Stir 1 cup warm broth into rice. Simmer until broth is almost absorbed, about 3 minutes, stirring constantly. Keep adding broth to rice, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 20 minutes, until only about 1 ½ cups of broth remain.

  5. Add sautéed vegetables and 1 cup broth. Simmer 5 minutes, until broth is just absorbed, stirring often. Add cheese, peas, butter, and ½ cup broth (if you have run out of broth, add water). Simmer about 3 minutes, until rice and vegetables are just tender. Keep stirring and add more broth if needed. Risotto should be creamy. Stir in dill; season with salt and pepper.

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  TIP

  This is a big-batch recipe. Cook it in a big pot, since the rice expands as it cooks.

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  Cauliflower, Potato and Cheese Soup

  Rich and cheesy, this soup makes a hearty and soothing supper.

  Serves 6

  4 tablespoons (½ stick) unsalted butter

  4 leeks, white and light green parts only, thinly sliced and well rinsed

  1 tablespoon all-purpose flour

  5 cups (or more) reduced-sodium vegetable or chicken broth

  3 large russet potatoes (about 1 ½ pounds), peeled, diced

  1 small head cauliflower (about 1 pound), trimmed, cut into florets

  1 bay leaf

  1 cup shredded Gruyere or Swiss cheese

  Salt and pepper

  1. Melt butter in a large Dutch oven over medium heat until foaming. Add leeks and cook 15 minutes, stirring occasionally, until tender. Sprinkle flour over leeks and cook, until flour is incorporated, stirring constantly.

  2. Increase heat to high; gradually add broth, stirring constantly. Add potatoes, cauliflower and bay leaf; cover and bring to boil. Reduce heat to medium-low and simmer 10 minutes, covered, until vegetables are almost tender.

  3. Remove from heat. Stir in shredded cheese and season to taste with salt and pepper.

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  TIP

  Clean gritty leeks by slicing them and then rinsing in a strainer under cold running water, separating the rings with your fingers.

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  Penne with Caramelized Butternut Squash and Parmesan

  Mellow butternut squash and sharp Parmesan make for a delicious change-of-pace winter pasta dish.

  Serves 4 to 6

  1 pound penne or other tube pasta

  5 tablespoons unsalted butter, divided

  1 large butternut squash (about 3 pounds), peeled, seeded and cut into ¾-inch chunks

  1 cup reduced-sodium chicken broth

  1 tablespoon brown sugar

  Salt and pepper

  2 leeks, thinly sliced and well rinsed (or 1 small onion, diced)

  2 teaspoons chopped fresh thyme or 1 teaspoon dried whole thyme

  1 teaspoon sherry or red-wine vinegar

  ½ cup shaved or grated Parmesan cheese

  1. Cook pasta according to package directions. Drain, reserving 1 cup pasta cooking water.

  2. Meanwhile, melt 3 tablespoons of the butter in a large heavy saucepan over medium-high heat. Arrange squash chunks in a single layer; cook 6 minutes, without stirring. Turn cubes; cook 4 minutes. Add broth, sugar, salt and pepper. Cover pan and cook 4 minutes. Uncover; cook 3 minutes, until most of liquid has evaporated and squash is tender. Transfer squash and any liquid to large shallow serving bowl.

  3. Warm remaining 2 tablespoons butter in same skillet over medium-low heat. Add leeks; cook 5 minutes, stirring often. Return squash to pot; stir in thyme and vinegar. Stir in reserved pasta cooking water to desired consistency.

  4. In a large serving bowl, toss pasta with squash. Garnish with cheese.

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  TIP

  The skin of butternut squash is very hard; you’ll need a heavy knife to slice it. You can microwave the squash for 2 minutes to make it easier to cut. Poke a few holes in the skin before microwaving.

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  Italian Braised Chicken with Peppers, Onions and Sweet Sausage

  Serve this simple but satisfying dish over noodles or alongside boiled or potatoes.

  Serves 4 to 6

  2 pounds bone-in, skin-on chicken breast halves

  Salt and pepper

  3 teaspoons olive oil, divided

  8 ounces sweet Italian sausage, or a combination of sweet and spicy sausage

  2 red bell peppers, cored and thinly sliced

  1 large onion, thinly sliced

  4 cloves garlic, minced

  1 cup reduced-sodium chicken broth

  ¼ cup white or red-wine vinegar

  1 tablespoon granulated sugar

  1 teaspoon cornstarch or flour

  2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

  1. Preheat oven to 350°F; set oven rack at middle position. Using a sharp, heavy knife, cut breasts in half crosswise. Season chicken with salt and pepper.

  2. Warm 1 teaspoon of the oil in a large heavy ove
nproof skillet over medium heat. Add sausage; cook 4 minutes, breaking up the meat with the back of a spoon while it cooks (sausage will not be cooked through). Transfer to a paper towel-lined plate to drain.

  3. Warm remaining 2 teaspoons oil in same skillet over medium-high heat. Add chicken, skin-side down. Cook 4 minutes, without moving. Flip chicken; cook 3 minutes, until browned. Transfer chicken to large plate.

  4. Set same skillet over medium heat. Add bell peppers, onion, salt and pepper; cook 7 minutes, stirring often. Add garlic and cook 30 seconds, stirring. Add broth, vinegar and sugar; bring mixture to boil, scraping up browned bits from pan bottom.

  5. Return sausage and chicken (with any accumulated juices) to skillet, arranging chicken pieces in single layer, skin-side up, on top of peppers and onion. Transfer skillet to oven and cook 20 to 22 minutes, until instant-read thermometer inserted into thickest part of chicken registers 160 degrees.

  6. Remove skillet from oven. Transfer chicken and larger pieces of sausage and vegetables to serving platter. Place skillet over medium-high heat; sprinkle with cornstarch and thyme. Simmer 3 minutes, until sauce is slightly thickened. Season with salt and pepper. Spoon sauce around chicken and vegetables on platter.

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  TIP

  Use a large, deep skillet or a Dutch oven to hold all the chicken and vegetables and prevent splattering.

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  Braised Halibut in Roman-Style Sauce