Read Online Debbie Macomber's Cedar Cove Cookbook by Debbie Macomber - Free Book Online Page A
Authors: Debbie Macomber
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remaining ricotta, 2 cups mozzarella, and 2½ cups meat sauce. Finish with 5 remaining noodles, remaining meat sauce, and remaining 1 cup mozzarella. Cover pan with foil. Bake 40 minutes. Remove foil and bake 30 minutes, until bubbling. Let sit 10 minutes before serving.
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TIP
For best flavor, grate fresh Parmesan and mozzarella, rather than using preshredded cheese.
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Seared Scallops with Mushroom Ragout
S ince scallops cook so quickly, it’s important to preheat the pan before you add the fish; this allows the outside to get nice and brown before the inside gets overcooked and tough.
Serves 4
1 ½ pounds large sea scallops (about 20), tough ligament removed if attached
Salt and pepper
Flour for dredging
2 tablespoons olive oil
4 tablespoons (½ stick) unsalted butter, divided
1 pound white or cremini mushrooms, stemmed and quartered
2 medium shallots, chopped
½ cup medium-dry sherry
1 tablespoon balsamic vinegar
1. Pat scallops dry with paper towel; season with salt and pepper and sprinkle with flour.
2. Warm oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook scallops 4 minutes per side, until golden-brown and just cooked through. Transfer to a platter and loosely cover with foil.
3. Melt 3 tablespoons of the butter in same skillet over medium-high heat. Add mushrooms; cook 4 minutes, until golden, stirring occasionally. Add shallots; cook 1 minute, stirring. Add sherry and vinegar; simmer 2 minutes, stirring occasionally. Remove from heat; stir in remaining 1 tablespoon butter. Spoon sauce over scallops.
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TIP
Drying the scallops well with a paper towel before cooking also helps them brown better.
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Bowtie Pasta with White Beans, Roasted Peppers and Garlic Spinach
D on’t be alarmed by the amount of spinach you add to the simmering skillet—it cooks down tremendously. Just keep stirring, smashing the beans as you do so, and in minutes you’ll have a colorful, flavorful, healthful dish.
Serves 4
3 red, yellow or orange bell peppers
12 ounces bow-tie pasta or penne pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 15-ounce can white beans, rinsed and drained
Salt and pepper
1 9-ounce bag baby spinach
1 tablespoon balsamic vinegar
½ cup grated Parmesan cheese
1. Preheat broiler. Line a baking sheet with foil. Halve bell peppers, then core and seed. Press peppers flat, skin-side up, onto prepared pan. Broil 10 minutes, until skins are blackened. Transfer to a bowl and cover with foil (use the same foil that lined the pan). Let stand 20 minutes. Peel and discard charred skin from peppers. Thinly slice peppers.
2. Cook pasta according to package directions. Reserve 1 cup cooking water; drain pasta.
3. Warm oil in a large nonstick skillet over medium-low heat. Add garlic; cook 1 minute, stirring often. Add bell peppers, beans, salt and pepper and cook 3 minutes, stirring often. Add pasta cooking water and about ¼ of the spinach; bring to a simmer. Let cook 10 minutes, slowly adding remaining spinach, stirring often and smashing beans against the side of the pan to create a sauce. Remove from heat; stir in vinegar.
4. In a large serving bowl, toss pasta with sauce and Parmesan. Season with salt and pepper.
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TIP
You can roast the peppers up to three days ahead. Drizzle with a little olive oil and store, tightly covered, in the refrigerator.
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Casual Chicken Cordon Bleu
F orget the rolling and the breading usually found in Cordon Bleu recipes. Enjoy the savory chicken, ham and cheese flavor combo in this super-simple weeknight dinner.
Serves 4
4 chicken cutlets or thin-sliced chicken breasts
Salt and pepper
2 tablespoons unsalted butter
12 baby spinach leaves (about ½ cup)
4 thin slices deli ham (about 2 ounces)
1 cup shredded Gruyère or Jarlsberg cheese
1. Pat chicken dry with paper towels; season with salt and pepper. Melt butter in a large heavy skillet over medium heat.
2. Add chicken to pan; increase heat to
----
TIP
For best flavor, grate fresh Parmesan and mozzarella, rather than using preshredded cheese.
----
Seared Scallops with Mushroom Ragout
S ince scallops cook so quickly, it’s important to preheat the pan before you add the fish; this allows the outside to get nice and brown before the inside gets overcooked and tough.
Serves 4
1 ½ pounds large sea scallops (about 20), tough ligament removed if attached
Salt and pepper
Flour for dredging
2 tablespoons olive oil
4 tablespoons (½ stick) unsalted butter, divided
1 pound white or cremini mushrooms, stemmed and quartered
2 medium shallots, chopped
½ cup medium-dry sherry
1 tablespoon balsamic vinegar
1. Pat scallops dry with paper towel; season with salt and pepper and sprinkle with flour.
2. Warm oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook scallops 4 minutes per side, until golden-brown and just cooked through. Transfer to a platter and loosely cover with foil.
3. Melt 3 tablespoons of the butter in same skillet over medium-high heat. Add mushrooms; cook 4 minutes, until golden, stirring occasionally. Add shallots; cook 1 minute, stirring. Add sherry and vinegar; simmer 2 minutes, stirring occasionally. Remove from heat; stir in remaining 1 tablespoon butter. Spoon sauce over scallops.
----
TIP
Drying the scallops well with a paper towel before cooking also helps them brown better.
----
Bowtie Pasta with White Beans, Roasted Peppers and Garlic Spinach
D on’t be alarmed by the amount of spinach you add to the simmering skillet—it cooks down tremendously. Just keep stirring, smashing the beans as you do so, and in minutes you’ll have a colorful, flavorful, healthful dish.
Serves 4
3 red, yellow or orange bell peppers
12 ounces bow-tie pasta or penne pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 15-ounce can white beans, rinsed and drained
Salt and pepper
1 9-ounce bag baby spinach
1 tablespoon balsamic vinegar
½ cup grated Parmesan cheese
1. Preheat broiler. Line a baking sheet with foil. Halve bell peppers, then core and seed. Press peppers flat, skin-side up, onto prepared pan. Broil 10 minutes, until skins are blackened. Transfer to a bowl and cover with foil (use the same foil that lined the pan). Let stand 20 minutes. Peel and discard charred skin from peppers. Thinly slice peppers.
2. Cook pasta according to package directions. Reserve 1 cup cooking water; drain pasta.
3. Warm oil in a large nonstick skillet over medium-low heat. Add garlic; cook 1 minute, stirring often. Add bell peppers, beans, salt and pepper and cook 3 minutes, stirring often. Add pasta cooking water and about ¼ of the spinach; bring to a simmer. Let cook 10 minutes, slowly adding remaining spinach, stirring often and smashing beans against the side of the pan to create a sauce. Remove from heat; stir in vinegar.
4. In a large serving bowl, toss pasta with sauce and Parmesan. Season with salt and pepper.
----
TIP
You can roast the peppers up to three days ahead. Drizzle with a little olive oil and store, tightly covered, in the refrigerator.
----
Casual Chicken Cordon Bleu
F orget the rolling and the breading usually found in Cordon Bleu recipes. Enjoy the savory chicken, ham and cheese flavor combo in this super-simple weeknight dinner.
Serves 4
4 chicken cutlets or thin-sliced chicken breasts
Salt and pepper
2 tablespoons unsalted butter
12 baby spinach leaves (about ½ cup)
4 thin slices deli ham (about 2 ounces)
1 cup shredded Gruyère or Jarlsberg cheese
1. Pat chicken dry with paper towels; season with salt and pepper. Melt butter in a large heavy skillet over medium heat.
2. Add chicken to pan; increase heat to
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