Debbie Macomber's Cedar Cove Cookbook (17 page)

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.

TIP

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

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.

TIP

Serve the crispy, crunchy bread warm from the oven.

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.

TIP

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

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.

TIP

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

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.

TIP

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