Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
Debbie Macomber's Cedar Cove Cookbook (16 page)
T
his 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.
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.
G
reen 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.
TIP
To easily scrape out the white membrane inside the pepper, use a melon baller.
I
f 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.
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.
F
resh 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.
TIP
Canned clams work well in quick-cooking recipes like this one. Their texture is too soft, however, for longer-cooking soups and stews.
U
se 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.
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.
