Free Debbie Macomber's Cedar Cove Cookbook by Debbie Macomber Page A

platter and set the roasting pan aside. Tent chops loosely with foil to keep warm.
    5. Meanwhile, set reserved skillet over low heat. Sprinkle flour into fat in skillet, stirring until incorporated. Gradually pour in remaining 1 cup cider, stirring constantly and allowing liquid to incorporate before adding additional cider. Bring to a boil; lower the heat and simmer 5 minutes, until liquid reduces to about ¾ cup, whisking occasionally. Scrape any browned bits and juices from the roasting pan into the simmering gravy. Remove skillet from heat; whisk in butter. Season with salt and pepper and spoon sauce over pork chops.
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    Use a small, sharp knife to carve out the pocket for your stuffing. If pocket doesn’t stay closed, hold it together with a toothpick.
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Roasted Salmon with Creamy Dill Sauce
    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.

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    Overcooked salmon can be dry. Follow the timing carefully for cooking the fish to keep it moist.
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Ginger Flank Steak and Oyster Sauce Stir-Fry
    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.
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    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