Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
Debbie Macomber's Cedar Cove Cookbook (15 page)
T
he 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.
TIP
Overcooked salmon can be dry. Follow the timing carefully for cooking the fish to keep it moist.
S
erve 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.
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.
S
ince 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.
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.
T
his 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.
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.
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.
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.