Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Read online

  1 tablespoon butter, at room temperature (optional)

  4 cups pecans, walnuts, cashews, almonds, or peanuts, or a mixture

  ⅓ cup light corn syrup

  ½ cup granulated sugar

  2½ teaspoons salt

  ½ teaspoon pepper

  3 tablespoons raw or turbinado sugar

  Preheat the oven to 350°F. Butter a rimmed baking sheet or line it with parchment paper.

  In a large bowl, stir together the nuts and corn syrup. Add the granulated sugar, salt, and pepper and stir well to coat the nuts. Spread the mixture in a single layer on the baking sheet.

  Bake for 23 to 27 minutes, stirring once halfway through, until the nuts are bubbling and lightly toasted. Remove from the oven, immediately sprinkle the raw sugar over the nuts, and toss to coat.

  Transfer the nuts to a large piece of aluminum foil and spread into a single layer. Let cool for at least 30 minutes, then break the mixture apart into small chunks. Store at room temperature in an airtight container for up to 2 weeks, or in the freezer for up to 1 month.

  Variation:

  Sweet, Salty, and Spicy Nuts: Add ½ teaspoon chili powder and ¼ teaspoon cayenne pepper with the sugar, salt, and pepper.

  The spicy variation has a slight heat but is not too spicy.

  SAVORY AND SWEET POPCORN

  Makes 6 cups

  Popcorn is my weakness. I could eat it every day of the week and never grow tired of it. We have more popcorn poppers than any single family should own. It’s the butter. It’s the salt. It’s the variety and the flavors. Oh my, I’m getting a yearning for some right this moment by simply talking about it! There’s little in life more pleasing than snuggling in a chair with our youngest grandson, Oliver, a bowl of popcorn, and a fun book to read aloud.

  Plain buttered popcorn is delicious, but why not up the ante a little with these recipes? Serve them to your family on movie night, or set out bowls for your guests.

  SAVORY

  ITALIAN HERBED POPCORN

  6 cups fresh plain air-popped popcorn

  4 tablespoons (½ stick) butter, melted

  ¼ teaspoon dried basil

  ¼ teaspoon dried marjoram

  ¼ teaspoon dried oregano

  ¼ teaspoon dried rosemary

  ¼ teaspoon dried thyme

  ½ teaspoon salt

  PARMESAN POPCORN

  6 cups fresh plain air-popped popcorn

  4 tablespoons (½ stick) butter, melted

  ½ cup finely shredded Parmesan cheese

  ¼ teaspoon salt

  In a large bowl, toss the popcorn with butter until evenly coated. Toss with the spices or cheese and salt until evenly coated. Serve hot.

  SWEET

  WHITE AND DARK CHOCOLATE–DRIZZLED POPCORN

  ¼ cup dark chocolate chips

  ¼ cup white chocolate chips

  6 cups fresh plain air-popped popcorn

  2 teaspoons coconut oil, melted

  ⅜ teaspoon salt

  Line two rimmed baking sheets with parchment paper.

  Pour the dark chocolate chips into a microwave-safe bowl. Microwave on high in 30-second increments until melted.

  In a separate microwave-safe bowl, microwave the white chocolate chips in 30-second increments until melted.

  In a large bowl, toss the hot popcorn with the coconut oil and ¼ teaspoon of the salt. Divide evenly between the baking sheets, spreading the popcorn out into a single layer.

  Dip a spoon into the dark chocolate and drizzle it all over the popcorn. Place the baking sheets in the refrigerator for 5 minutes to set the chocolate.

  Remove the baking sheets from the refrigerator and drizzle the popcorn with the white chocolate. Sprinkle with the remaining ⅛ teaspoon salt. Place in the refrigerator for 10 minutes to set.

  Remove from the refrigerator and break the popcorn into chunks.

  SALTED CARAMEL–DRIZZLED POPCORN

  6 cups fresh plain air-popped popcorn

  2 teaspoons coconut oil, melted

  ¾ teaspoon salt

  20 caramel squares, such as Kraft, unwrapped

  2 tablespoons water

  Line two rimmed baking sheets with parchment paper.

  In a large bowl, toss the popcorn with the coconut oil and ¼ teaspoon of the salt. Divide between the two baking sheets, spreading the popcorn into a single layer.

  In a small saucepan, heat the caramels with the water over medium heat, stirring often, until melted and smooth, 4 to 5 minutes. Remove the pan from the heat and stir in the remaining ½ teaspoon salt.

  Dip a spoon into the hot caramel and drizzle it all over the popcorn. Enjoy immediately while still gooey, or wait a few minutes until the caramel has hardened.

  All of these variations make fun party favors or gifts. Let the sweet versions cool before you pack them up, and keep them cool. They will keep in an airtight container at room temperature for 2 to 3 days.

  TOMATILLO SALSA

  Makes 5 cups

  I grow tomatillos every year specifically for this salsa. It’s become a family staple and is good on just about anything. The plants are carefully tended by Melina Heath, who works wonders with my entire yard.

  2 or 3 tomatillos, husks removed and rinsed

  2 jalapeño chiles, stems removed

  1 or 2 serrano chiles, stems removed

  4 garlic cloves, peeled

  1½ teaspoons salt

  1 cup tightly packed fresh cilantro leaves

  1 bunch green onions or scallions, coarsely chopped

  1 (28-ounce) can whole tomatoes in juice

  1 teaspoon lime juice

  Bring a large pot of water to a boil over medium-high heat. Add the tomatillos, jalapeños, 1 of the serranos, and the garlic, then boil, uncovered, for 7 to 10 minutes, until the tomatillos begin to turn brown and the chiles are tender when pierced with a knife. Remove from the heat and cool for 15 minutes.

  Transfer the tomatillos, jalapeños, serrano, garlic, and ¼ cup of the cooking water to a food processor. Add the salt, cilantro, green onions, tomatoes and their juice, and lime juice. Pulse until blended into a puree with a little texture. Taste, then add the remaining boiled serrano if you’d like more heat, and pulse until combined.

  Transfer the salsa to a serving bowl, cover with plastic wrap, and refrigerate until cool. Serve with tortilla chips.

  BACON-WRAPPED DATES

  Makes 16

  Anything that’s sweet and salty calls my name. I serve these with drinks or wine before dinner, or as a garnish to a simple green salad.

  16 slices bacon

  16 pitted dates

  Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

  Lay out a piece of bacon. Place a date at one end and roll it up in the bacon strip. Secure the bacon with a toothpick. Place the date on the prepared baking sheet.

  Repeat with remaining dates and bacon.

  Bake for 25 to 30 minutes, until the bacon is crisp. Remove from the baking sheet and serve warm or at room temperature.

  WARM GOAT CHEESE AND ROASTED CHERRY TOMATO DIP

  Serves 4 to 6

  My garden is filled with a variety of tomato plants and sweet, bite-size cherry tomatoes are my favorites.

  Okay, confession time: half of them get eaten before they ever make it to the kitchen. There’s little more satisfying than to pick them fresh off the vine, warmed from the sun, and enjoy them standing in the middle of the garden.

  1 cup whole-milk ricotta cheese

  ¾ teaspoon minced garlic

  3 tablespoons olive oil

  ½ teaspoon salt

  Zest of 1 lemon

  2 teaspoons lemon juice

  ¼ cup chopped fresh parsley

  1 (8-ounce) log goat cheese

  2½ cups cherry tomatoes

  Crackers or toasted baguette slices, for serving

  Preheat the oven to 350°F.

  In a medium bowl, mix together the cheese, garlic, 2 tablespoons of th
e olive oil, the salt, lemon zest, lemon juice, and parsley.

  Break the goat cheese into large chunks, add to the bowl, and mix until well incorporated.

  Spread half of the cheese mixture in a pie plate or other shallow baking dish. Strew half of the tomatoes evenly over the cheese and spread the rest of the cheese mixture evenly on top.

  Distribute the remaining tomatoes on top and drizzle with the remaining 1 tablespoon olive oil.

  Bake for 30 to 35 minutes, until the cheese is hot and the tomatoes are slightly blistered.

  Remove the pan from the oven and let cool for 5 minutes. Serve with crackers or toasted baguette slices.

  HUMMUS

  Makes 1½ cups

  I am especially fond of hummus. And really, what’s not to like? It’s low-calorie, tasty, and easy to make. I’ve included a few of my favorite variations, but get creative and make up a few of your own.

  ¼ cup well-stirred tahini

  ¼ cup lemon juice

  ¾ teaspoon minced garlic

  2 tablespoons extra virgin olive oil, plus more for serving

  ¾ teaspoon salt

  ½ teaspoon ground cumin, or to taste

  1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed well

  2 tablespoons water, plus more if needed

  ⅛ teaspoon paprika, for garnish

  In a food processor, process the tahini and lemon juice for 1 minute. Scrape down the sides and bottom of the bowl and process for another minute, or until much lighter in color.

  Add the garlic, olive oil, salt, cumin, and half of the chickpeas and process for 1 minute. Scrape down the bowl well.

  Add the rest of the chickpeas and the water and process for another 2 minutes. If your hummus is still very thick, add a little more water, 1 tablespoon at a time, and process until it reaches your desired consistency.

  Transfer the hummus to a serving bowl. Drizzle with a little oil and sprinkle the paprika on top.

  Roasted Red Pepper Hummus: Add ¾ cup drained chopped, jarred roasted red peppers with the first half of the chickpeas. You may not need to add additional water with the second half of the chickpeas. Garnish with 2 tablespoons drained chopped, jarred roasted red peppers instead of paprika.

  Roasted Garlic Hummus: Substitute 1 head of roasted garlic cloves (about ¼ cup) for the fresh garlic. See this page for instructions on roasting garlic.

  Kalamata Olive Hummus: Add ½ cup pitted Kalamata olives with the first half of the chickpeas. Reduce the salt to ½ teaspoon. Garnish with 2 tablespoons chopped Kalamata olives instead of paprika.

  Tahini can be found with the nut butters in your grocery store; a jar will make multiple batches of hummus.

  SEVEN-LAYER DIP

  Serves 10

  I’ve seen several variations of seven-layer dip over the years. It’s a perfect dip for a party, game, or potluck served with chips and assorted veggies like carrot sticks, thickly sliced radishes, bell pepper spears, and cucumber spears.

  1 (16-ounce) can refried beans

  1 (16-ounce) can diced tomatoes and green chiles, drained

  1 tablespoon chili powder

  1 teaspoon ground cumin

  ½ teaspoon garlic powder

  ¾ teaspoon salt

  ¼ teaspoon pepper

  3 medium avocados

  1 tablespoon lime juice

  ½ cup chopped fresh cilantro

  1 cup sour cream

  1 cup shredded Cheddar cheese

  1 cup shredded Monterey Jack cheese

  1 (6-ounce) can sliced black olives, drained

  3 Roma tomatoes, diced

  ⅓ cup sliced green onions or scallions

  In a medium bowl, mix together the beans, canned tomatoes and green chiles, chili powder, ¾ teaspoon of the cumin, ¼ teaspoon of the garlic powder, ½ teaspoon of the salt, and the pepper. Spread evenly in a 7 x 11-inch serving dish.

  Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until creamy, then add the lime juice, the remaining ¼ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Set aside 2 tablespoons of the cilantro and add the rest to the bowl. Stir until combined. Spread evenly on top of the bean layer.

  Spread the sour cream evenly on top of the avocado layer, then sprinkle the cheeses evenly over the top. Layer on the olives, then the fresh tomatoes, green onions, and the reserved cilantro on top. Serve immediately, or cover tightly and refrigerate for up to 1 day.

  This recipe calls for homemade guacamole, but 2½ cups of store-bought guacamole can be used if you want a shortcut.

  SOUPS AND SALADS

  There’s nothing Wayne and I enjoy more than a hot bowl of soup on a windy, rainy day. We have an abundance of these types of days here in the Pacific Northwest, although to be fair, Seattle gets less rainfall than New York City, if you can believe it! (We do, however, have more rainy days because a lot of our moisture comes in the form of drizzle.)

  Our oldest daughter, Jody, is the soup queen in our family. She could write her own cookbook on the number of wonderful soup recipes she’s shared over the years. And when I introduced cooking to the grandkids, I started them off with an easy soup recipe because it made enough for them to take home and share with their families.

  Years ago, when most of the grandkids at the time were around eight and nine years old, I started Grandma Camp with our three granddaughters, setting aside one week each summer. Each year I shared my passions with them. I gave the girls a journal to write in each morning, taught them to knit, and let them look through my large collection of cookbooks. They’d each choose a dish they wanted to prepare, and then we’d head to the kitchen. That week has become an annual tradition in our family. One year the girls and I drove to Yakima, where I grew up, and I shared story upon story of my childhood days. They loved it. Grandpa Camp evolved from this, and because we have eight grandsons, Wayne requires help from our son, Ted. He cheated and took them on cruises and other short vacations. Still, it’s a special time for all of our grandchildren, and that’s what matters.

  CARROT GINGER SOUP

  Serves 4 to 6

  Here’s a colorful soup you can serve all year long: it’s delicious hot, room temperature, or even cold. Pair it with Debbie’s Grandkids’ Rolls (this page) for a light lunch.

  2 tablespoons unsalted butter

  ½ cup chopped onion

  4 cups sliced carrots

  2 tablespoons chopped fresh ginger

  4 cups chicken broth

  Salt and pepper

  In a medium saucepan, melt the butter over medium-high heat. Add the onion and cook until translucent, 5 to 7 minutes.

  Add the carrots, ginger, and chicken broth to the pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 10 minutes, until the carrots are tender.

  Puree the soup with an immersion blender until very smooth. Alternatively, puree the soup in batches in a standing blender. Season with salt and pepper, ladle into bowls, and serve.

  It will keep, covered, for up to 3 days in the refrigerator, and for up to 3 months frozen.

  SAUSAGE, KALE, AND POTATO SOUP

  Serves 4 to 6

  I confess I’m not a big fan of kale, but I have no complaints when I add it to this soup. It really is delicious and the perfect complement. You may be surprised that something so tasty can be made with so few simple ingredients and in less than a half hour. It’s a dish Cassie Carter from Last One Home would cook for herself and her daughter, Amiee.

  1 pound ground sweet Italian sausage

  1 cup diced onion

  1 teaspoon minced garlic

  4 cups (½-inch) cubed red potatoes

  ¼ teaspoon crushed red pepper flakes

  3½ cups chicken broth

  1 cup water

  1 bunch kale, washed, stems removed and coarsely chopped

  ⅓ cup half-and-half

  Salt and pepper

  In a large saucepan, brown the sausage over med
ium heat, 8 to 10 minutes.

  Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the potatoes, red pepper flakes, chicken broth, and water. Bring to a boil, then reduce the heat to medium, cover, and cook until the potatoes are fork tender, about 5 minutes.

  Stir in the kale and half-and-half. Increase the heat, bring to a low boil, and cook for 3 more minutes, until the kale is wilted. Season with salt and pepper to taste. Ladle into bowls and serve hot.

  If you can only find sausage links, just remove the meat from the casings.

  This will keep, covered, in the refrigerator for up to 3 days and can be frozen for up to 3 months.

  DEBBIE’S MOM’S BORSCHT

  Serves 8 to 10

  This meaty soup was a staple in the Adler family. The minute my mom knew my grandpa was coming to dinner, she’d put on a huge pot of this soup; it was his favorite. When I make it for my family, it brings back a multitude of childhood memories.

  2 to 3 pounds bone-in chuck roast

  12 cups water

  1 tablespoon plus 1 teaspoon salt

  2 tablespoons vegetable oil

  1 cup diced onion

  3 cups shredded beets (about 3 medium)

  1 cup grated carrots

  1 tablespoon white or cider vinegar

  1 tablespoon sugar

  2 cups (½-inch) cubed russet potatoes

  4 cups shredded green cabbage

  1 (14.5-ounce) can diced tomatoes

  1½ teaspoons minced garlic

  1 bay leaf

  ¼ teaspoon pepper

  Sour cream, for garnish

  Place the beef in a large saucepan and add the water and 1 tablespoon of the salt. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low. Simmer for 5 minutes, then uncover and skim off the foam. Cover again and simmer for 40 minutes.