Read Online Debbie Macomber's Cedar Cove Cookbook by Debbie Macomber - Free Book Online
Authors: Debbie Macomber
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beautiful gardens. All in all, the results are spectacular, and I’m not the only person who thinks so. They’ve been written up in some fancy travel magazines, too.
The day Bob and Peggy hung up their sign for Thyme and Tide Bed & Breakfast, they held an open house for the community. Peggy served a Roasted Garlic White Pizza that was to die for. (I like that expression, although my granddaughter tells me it’s out of date.) Peggy shared that recipe and the one for Fresh Herb Crab Cakes—the best I’ve ever tasted.
I confess that when I first saw Peggy’s herb garden I was struck with envy; if the expression “green thumb” applies to anyone, it does to Peggy. As you’ve already guessed, she’s a wonder in the kitchen, too. And perhaps most important of all, Peggy has the gift of hospitality. Everyone who stops in is immediately welcomed and served a cup of tea and the most delectable baked treats.
Even though the B&B is a major success, the Beldons haven’t always had an easy time of it. A great deal of unpleasant speculation fell on them when one of their overnight guests died under suspicious circumstances. Some people actually had the nerve to suggest Bob was responsible! Fortunately the case was eventually solved by Sheriff Davis, with the assistance of Roy McAfee, our local P.I., and since then Thyme and Tide has done a steady business with plenty of repeat customers.
The breakfasts Peggy provides at Thyme and Tide are legendary. But here’s a little-known fact—her dinners are just as good. Possibly even better. Luckily Bob keeps fit working around the yard and maintaining the house, otherwise he’d be a seriouscandidate for a weight-loss program. Peggy’s Seared Scallops with Mushroom Ragout are so good that if nobody was looking, you’d lick your plate. And her Shrimp Enchila das—the only word that comes to mind is incomparable. I know she got her wonderful Macaroni and Cheese recipe from Teri Polgar. It’s the ultimate comfort food.
Do take time to browse through these recipes and if you ever have the opportunity to dine at 44 Cranberry Point, count yourself fortunate.
Lasagna Bolognese for a Crowd
T his hearty lasagna is a great make-ahead dish—it tastes even better the next day. For even longer storage, wrap tightly and freeze in anticipation of a day when you don’t have time to cook.
Serves 10
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, thinly sliced
4 cloves garlic, minced
8 ounces lean ground beef
8 ounces spicy Italian sausage, casings removed
8 ounces sweet sausage, casings removed
Salt and pepper
1 28-ounce can crushed tomatoes with puree
1 15-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tablespoons brown sugar
2 tablespoons dried oregano
1 bay leaf
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese
2 large eggs
5 cups shredded mozzarella cheese (about 1 ¼ pounds)
1. Warm oil in a large saucepan or Dutch oven over medium-low heat. Add onion and carrots; cook 6 minutes, until softened, stirring often. Stir in garlic; cook 1 minute. Add beef, both sausages, salt and pepper; cook 8 minutes, stirring and using a wooden spoon to break up meat. Add crushed and diced tomatoes, tomato paste, sugar, oregano and bay leaf. Cover; bring to a simmer. Simmer 20 minutes, stirring occasionally. Remove bay leaf.
2. Meanwhile, cook noodles according to package directions. Drain. In a large bowl, combine noodles and cold water to cover.
3. In a medium bowl, whisk ricotta, Parmesan and eggs until blended. Season with salt and pepper.
4. Preheat oven to 350°F. Spread ½ cup of the meat sauce in bottom of a deep 9-by-13-inch glass baking dish. Remove noodles from water; lay 5 noodles on top of sauce, overlapping noodles. Spread half of the ricotta mixture over noodles; sprinkle 2 cups of mozzarella over ricotta. Spread 2½ cups of meat sauce over mozzarella. Layer more 5 noodles,
The day Bob and Peggy hung up their sign for Thyme and Tide Bed & Breakfast, they held an open house for the community. Peggy served a Roasted Garlic White Pizza that was to die for. (I like that expression, although my granddaughter tells me it’s out of date.) Peggy shared that recipe and the one for Fresh Herb Crab Cakes—the best I’ve ever tasted.
I confess that when I first saw Peggy’s herb garden I was struck with envy; if the expression “green thumb” applies to anyone, it does to Peggy. As you’ve already guessed, she’s a wonder in the kitchen, too. And perhaps most important of all, Peggy has the gift of hospitality. Everyone who stops in is immediately welcomed and served a cup of tea and the most delectable baked treats.
Even though the B&B is a major success, the Beldons haven’t always had an easy time of it. A great deal of unpleasant speculation fell on them when one of their overnight guests died under suspicious circumstances. Some people actually had the nerve to suggest Bob was responsible! Fortunately the case was eventually solved by Sheriff Davis, with the assistance of Roy McAfee, our local P.I., and since then Thyme and Tide has done a steady business with plenty of repeat customers.
The breakfasts Peggy provides at Thyme and Tide are legendary. But here’s a little-known fact—her dinners are just as good. Possibly even better. Luckily Bob keeps fit working around the yard and maintaining the house, otherwise he’d be a seriouscandidate for a weight-loss program. Peggy’s Seared Scallops with Mushroom Ragout are so good that if nobody was looking, you’d lick your plate. And her Shrimp Enchila das—the only word that comes to mind is incomparable. I know she got her wonderful Macaroni and Cheese recipe from Teri Polgar. It’s the ultimate comfort food.
Do take time to browse through these recipes and if you ever have the opportunity to dine at 44 Cranberry Point, count yourself fortunate.
Lasagna Bolognese for a Crowd
T his hearty lasagna is a great make-ahead dish—it tastes even better the next day. For even longer storage, wrap tightly and freeze in anticipation of a day when you don’t have time to cook.
Serves 10
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, thinly sliced
4 cloves garlic, minced
8 ounces lean ground beef
8 ounces spicy Italian sausage, casings removed
8 ounces sweet sausage, casings removed
Salt and pepper
1 28-ounce can crushed tomatoes with puree
1 15-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tablespoons brown sugar
2 tablespoons dried oregano
1 bay leaf
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese
2 large eggs
5 cups shredded mozzarella cheese (about 1 ¼ pounds)
1. Warm oil in a large saucepan or Dutch oven over medium-low heat. Add onion and carrots; cook 6 minutes, until softened, stirring often. Stir in garlic; cook 1 minute. Add beef, both sausages, salt and pepper; cook 8 minutes, stirring and using a wooden spoon to break up meat. Add crushed and diced tomatoes, tomato paste, sugar, oregano and bay leaf. Cover; bring to a simmer. Simmer 20 minutes, stirring occasionally. Remove bay leaf.
2. Meanwhile, cook noodles according to package directions. Drain. In a large bowl, combine noodles and cold water to cover.
3. In a medium bowl, whisk ricotta, Parmesan and eggs until blended. Season with salt and pepper.
4. Preheat oven to 350°F. Spread ½ cup of the meat sauce in bottom of a deep 9-by-13-inch glass baking dish. Remove noodles from water; lay 5 noodles on top of sauce, overlapping noodles. Spread half of the ricotta mixture over noodles; sprinkle 2 cups of mozzarella over ricotta. Spread 2½ cups of meat sauce over mozzarella. Layer more 5 noodles,
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