until a paste forms. Using your hands, rub tenderloins with most of the garlic paste; reserving about 1 tablespoon.
2. Set a large ovenproof skillet over high heat. Sear tenderloins on all sides, about 8 minutes, until browned. Transfer skillet to oven; roast 25 minutes, until thermometer inserted into thickest part registers 150°F.
3. Meanwhile, place remaining garlic paste in a large heavy saucepan over medium-high heat. Add spinach; cook 4 minutes, until wilted, stirring often. Stir in chicken broth; continue to cook 2 minutes, stirring often.
4. Transfer pork to cutting board and slice. Pour any pan juices from pork skillet into spinach. Divide spinach among 4 plates. Top with pork slices.
----
TIP
Using a sharp knife, carefully slice off the shiny membrane (called the silver skin) attached to each tenderloin. Leaving it on can cause the meat to toughen.
----
Chicken and Wild Rice Soup with Leeks
T his big-batch soup feeds a crowd. Serve it with some crusty bread and a leafy green salad.
Serves 10
1 whole chicken (3 to 4 pounds)
1 pound carrots, peeled and cut in half
2 large onions, halved
2 bay leaves
1 tablespoon whole peppercorns
Salt and pepper
1 ½ cups wild rice
1 tablespoon unsalted butter
2 leeks, thinly sliced
Chopped fresh dill, for garnish
1. In a large soup pot, combine chicken, carrots, onions, bay leaves, peppercorns and salt. Add water to cover by at least 2 inches. Bring to a boil; reduce heat and simmer, partly covered, for about 1 hour. If needed, skim any fat that collects on the surface.
2. Using tongs, remove chicken and carrots from pot; place on cutting board. Pour remaining contents of pot through a strainer set over a big bowl. Discard solids in strainer; pour cooking broth back into pot. Bring to a boil over high heat. Add rice; reduce heat to medium and simmer, uncovered, 50 minutes, until rice is tender.
3. Meanwhile, remove and discard skin and bones from chicken. Shred meat into bite-sized pieces. Cut cooked carrots into bite-size chunks.
4. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add leeks and cook 6 minutes, until softened, stirring often.
5. Return chicken and carrots to pot. Add leeks. Simmer until warmed through and flavors combined, about 10 minutes. Season with salt, pepper and chopped dill.
----
TIP
Get a head start by cooking the chicken and rice a day in advance. The next day, simmer them briefly with the leeks and you’ll have hot soup in minutes!
----
Dessert
at 50 HARBOR STREET with
Roy and Corrie McAfee
T his is my very favorite section! Desserts.
I’d venture to say that one of the reasons Ben and I hit it off so quickly is that he, too, has a notorious sweet tooth. I do love my desserts, so you won’t be surprised to hear that I have an extensive collection of recipes. Several of my favorites came from Corrie McAfee. She tells me Roy isn’t nearly as fond of sweets as she is, but she ignores that and doesn’t let it stop her from experimenting with new desserts.
Corrie and Peggy Beldon have become good friends and they frequently exchanged recipes. Peggy insists on ending her fabulous dinners with just the right dessert; she says the meal wouldn’t be complete otherwise. Now, that’s my kind of woman! And Corrie McAfee feels exactly the same way.
The McAfees moved to Cedar Cove a few years ago. Roy was a Seattle police detective forced into early retirement because of a back injury he sustained while on duty. I only know about this because Corrie mentioned it, but every now and then I see him pressing his fists into his lower back, a sure sign that he’s in pain.
A year or so after they moved here, Roy hung out his shingle as a Private Investigator. That raised a lot of questions, because Cedar Cove had never had a P.I. before. People wondered what he’d find to investigate in a peaceful town like ours but, as it turns out, Roy’s found more than enough work.
Since he was in law enforcement for so
2. Set a large ovenproof skillet over high heat. Sear tenderloins on all sides, about 8 minutes, until browned. Transfer skillet to oven; roast 25 minutes, until thermometer inserted into thickest part registers 150°F.
3. Meanwhile, place remaining garlic paste in a large heavy saucepan over medium-high heat. Add spinach; cook 4 minutes, until wilted, stirring often. Stir in chicken broth; continue to cook 2 minutes, stirring often.
4. Transfer pork to cutting board and slice. Pour any pan juices from pork skillet into spinach. Divide spinach among 4 plates. Top with pork slices.
----
TIP
Using a sharp knife, carefully slice off the shiny membrane (called the silver skin) attached to each tenderloin. Leaving it on can cause the meat to toughen.
----
Chicken and Wild Rice Soup with Leeks
T his big-batch soup feeds a crowd. Serve it with some crusty bread and a leafy green salad.
Serves 10
1 whole chicken (3 to 4 pounds)
1 pound carrots, peeled and cut in half
2 large onions, halved
2 bay leaves
1 tablespoon whole peppercorns
Salt and pepper
1 ½ cups wild rice
1 tablespoon unsalted butter
2 leeks, thinly sliced
Chopped fresh dill, for garnish
1. In a large soup pot, combine chicken, carrots, onions, bay leaves, peppercorns and salt. Add water to cover by at least 2 inches. Bring to a boil; reduce heat and simmer, partly covered, for about 1 hour. If needed, skim any fat that collects on the surface.
2. Using tongs, remove chicken and carrots from pot; place on cutting board. Pour remaining contents of pot through a strainer set over a big bowl. Discard solids in strainer; pour cooking broth back into pot. Bring to a boil over high heat. Add rice; reduce heat to medium and simmer, uncovered, 50 minutes, until rice is tender.
3. Meanwhile, remove and discard skin and bones from chicken. Shred meat into bite-sized pieces. Cut cooked carrots into bite-size chunks.
4. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add leeks and cook 6 minutes, until softened, stirring often.
5. Return chicken and carrots to pot. Add leeks. Simmer until warmed through and flavors combined, about 10 minutes. Season with salt, pepper and chopped dill.
----
TIP
Get a head start by cooking the chicken and rice a day in advance. The next day, simmer them briefly with the leeks and you’ll have hot soup in minutes!
----
Dessert
at 50 HARBOR STREET with
Roy and Corrie McAfee
T his is my very favorite section! Desserts.
I’d venture to say that one of the reasons Ben and I hit it off so quickly is that he, too, has a notorious sweet tooth. I do love my desserts, so you won’t be surprised to hear that I have an extensive collection of recipes. Several of my favorites came from Corrie McAfee. She tells me Roy isn’t nearly as fond of sweets as she is, but she ignores that and doesn’t let it stop her from experimenting with new desserts.
Corrie and Peggy Beldon have become good friends and they frequently exchanged recipes. Peggy insists on ending her fabulous dinners with just the right dessert; she says the meal wouldn’t be complete otherwise. Now, that’s my kind of woman! And Corrie McAfee feels exactly the same way.
The McAfees moved to Cedar Cove a few years ago. Roy was a Seattle police detective forced into early retirement because of a back injury he sustained while on duty. I only know about this because Corrie mentioned it, but every now and then I see him pressing his fists into his lower back, a sure sign that he’s in pain.
A year or so after they moved here, Roy hung out his shingle as a Private Investigator. That raised a lot of questions, because Cedar Cove had never had a P.I. before. People wondered what he’d find to investigate in a peaceful town like ours but, as it turns out, Roy’s found more than enough work.
Since he was in law enforcement for so
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