Cindy's Supper Club: Meals from Around the World to Share with Family and Friends [A Cookbook]
288Cindy's Supper Club: Meals from Around the World to Share with Family and Friends [A Cookbook]
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Overview
One of the leading female chefs, Cindy Pawlcyn has selected her favorite international recipes in this collection of complete menus from around the globe. A culinary world tour from Turkish Tomato Salad with Sumac to Ethiopian Spiced Red Lentil Stew, Cindy honed her recipes for the home kitchen (shorter ingredients lists, quicker prep time) while still delivering the level of flavor and sophistication she is known for. Including fare from some of the world’s greatest food cities and countries, Cindy’s Supper Club is a top chef’s guide to the best of global cuisine.
Product Details
ISBN-13: | 9781607742074 |
---|---|
Publisher: | Clarkson Potter/Ten Speed |
Publication date: | 05/15/2012 |
Sold by: | Random House |
Format: | eBook |
Pages: | 288 |
File size: | 34 MB |
Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Mexico
I moved to the Napa Valley in 1979 and was fortunate to start working with people who had come from all over Mexico. My first experience with Mexican food had been in Minneapolis, circa 1963, when my brother's then-wife invited me for lunch and together we made bastardized chilaquiles from canned tortillas, Velveeta cheese, and "mild" jar sauce. I've come a long way!
The Yucatán region has always held great interest for me. I like the Mayan history and architecture, the hot habanero chile and flavorful black beans, the white-sand beaches and warm Caribbean waters. I think I bought my first Diana Kennedy book in 1970. Since then, my collection of Mexican cookbooks and recipes from staff and friends has grown tremendously.
When I travel to Mexico, I always visit as many food markets as possible and you should, too. If you like Mexican hot chocolate as much as I do, look in the market for a molino (mill) that grinds chocolate and ask the staff to grind a kilogram of chocolate and flavor it to your taste. I always request the traditional Mexican additions of cinnamon and almonds but only half the usual amount of sugar. Look for freshly made mole pastes, too. They make great gifts.
I can never say no to this kind of food, so this menu is quite large. I have often just served the egg dish for Sunday brunch, the tacos and the fish make a great Cinco de Mayo menu, and the lamb and the salad are a good weeknight supper if you marinate the meat in advance and then quickly grill it when you get home from work. The tiramisu is best when made a day in advance, and then finished with the whipped cream just before serving.
Huevos Motuleños
(Eggs in the Style of Motul)
This dish, which originated in the small Yucatecan town of Motul, not far from Mérida, is perfect for Sunday brunch or Sunday-night supper. If you are pressed for time, feel free to use canned beans rather than freshly cooked, either black or pinto. When I traveled to Oaxaca, I visited local cheese makers and became spoiled by their delicious handcrafted cheeses. As a result, for this recipe I often use a locally made ricotta instead of a processed Mexican cheese from the supermarket.
If you don't want to use your favorite cast-iron pan to char the tomatoes for the sauce, you can roast them on a griddle or on a rimmed baking sheet (the sides ensure you won't lose any of the delicious juices) under the broiler. Don't peel them before you puree them in the blender. The tiny bits of blackened skin add taste and texture to the final sauce. I also like to fry or bake my tortillas until they are a little crispy, though not as crunchy as for tostadas. This step is not traditional, but I like the texture it contributes to the finished dish.
Serves 6
Tomato Sauce
3 tomatoes, cored and halved through the equator
2 tablespoons mild vegetable oil
1 habanero or 2 serrano chiles, stemmed, seeded if desired, and finely chopped
1/2 yellow onion, finely chopped
Sea salt and freshly ground black pepper
3 cups pot beans (page 22)
6 tablespoons fresh ricotta cheese
3 tablespoons sour cream or Mexican crema
1/2 cup fresh cilantro leaves
6 (6-inch) corn tortillas
Unsalted butter or mild vegetable oil, for frying eggs
6 organic eggs
Sea salt and freshly ground black pepper
To make the sauce, heat a heavy skillet over medium-high heat. Place the tomato halves, cut side down, in the dry pan and cook for about 6 to 8 minutes, until charred. Turn the tomato halves, scraping up as many of the charred bits from the pan bottom as possible, and char the second side the same way, flattening the tomatoes slightly with a spatula so that the rounded sides touch the pan bottom. Transfer the tomatoes to a blender and process to a puree.
Pour the oil into the same skillet and heat over medium-high heat. When the oil is hot, add the pureed tomatoes and fry for a minute or two, scraping up all the flavorful bits stuck to the pan bottom. Remove from the heat, stir in the chile and onion, and season with salt and pepper.
When you are ready to serve, heat the beans and have the ricotta, sour cream, and cilantro ready. Heat a skillet over high heat. Add the tortillas, one at a time, and fry, turning once, for 11/2 to 2 minutes on each side, until slightly crispy. (Or, arrange the tortillas on a baking sheet and put in a preheated 350°F oven for about 10 minutes, until slightly crispy.) At the same time, melt some butter in a skillet; when it is foaming a lot, crack the eggs into the pan, sprinkle with salt and pepper, and fry to your liking.
To serve, put a tortilla on each plate and spoon the beans over. Set an egg on the beans, and cover with the sauce. Top each with an equal amount of the cheese, drizzle with the sour cream, and garnish with the cilantro. Serve immediately.
Tips and Tricks
How to Fry a Perfect Egg
Heat a little butter or oil in a skillet over low heat. Crack the egg into the pan, sprinkle with salt and pepper, and cover. Cook for 11/2 minutes, until the white is set and the yolk is still runny-the way I like eggs. For a more firmly set yolk, re-cover and cook to your liking.
Table of Contents
INTRODUCTIONTHE AMERICAS
HAWAII
Ahi Poke with Crispy Wonton Triangles
Pork Katsu with John's Tonkatsu Sauce, Steamed Rice, and Macaroni Salad
Macadamia and Coconut Tart
MEXICO
Huevos Motuleños (Eggs in the Style of Motul)
Cochinita Pibil Tacos with Green Rice, Beans, and Xni-Pec and Chipotle Salsas
Fish with Tomato, Habanero, and Citrus
Nopal Salad
Barbacoa-Inspired Rack of Lamb with Creamed Corn and Zucchini
Yucatán-Inspired Tiramisu
BRAZIL
Hearts of Palm, Arugula, and Butter Lettuce Salad
Feijoada with Farofa, Kale, Orange Salad, and Chile-Lime Sauce
Caipirinha Two ways
Velvet Custard
PERU
Mushroom Ceviche
Artichoke and Fennel Escabeche
Aguadito of Rabbit (Spicy Garlic Stew)
Orange and Cinnamon Rice Puddingwith Poached Prunes
EUROPE
AUSTRIA
Liptauer Cheese
Chicken Noodle Soup
Rabbit with Sour Cream with Steamed Potatoes and Bacon Red Cabbage
Raspberry-Currant Linzer Torte
BELGIUM
Mussels Steamed in Belgian Beer with French Fries
Flemish Meat Loaf with Spicy Tomato Gravy
Gratin of Belgian Endive and Ham
Caramelized Apple Crepes with Bittersweet Chocolate Sauce and Vanilla Ice Cream
ENGLAND
Pea Soup with Serrano Ham
Deep-Fried Smelt with Paprika Aioli
Somerset Roasted Chicken with Bacon, Dijon, and Caramelized Apples Braised in Cider
Simple Roasted Carrots and Potatoes
Figs Poached in Whiskey and Honey with Vanilla Ice Cream
IRELAND
Oysters with Irish Soda Bread and Guinness Stout
Irish Butter-Poached Scallops with Leeks and Sweet Peas
Forager's Salad
Shortcakes with Strawberry Sauce
SWEEDEN AND NORWAY
Swedish Meatballs
Swedish Salted Cucumber
Halibut with Wild Mushrooms and Horseradish Dilled Creamy Green Beans
Pepperkaker
Mom's Spritz Cookies with Mom's Hot Chocolate
Lemon-Lime Tartlets with berries
FRANCE
Herbed Roasted Peppers with Onion and "Undeviled" Eggs
Grilled QuailSalad with Roasted Mushrooms and Honey Coffee Vinaigrette
Grilled Asparagus or Fava Beans with Ricotta Salata
Apple Charlotte with Crème Fraîche or Whipped Cream
GREECE
Cretin Mixed-Vegetable Casserole
Lamb Stew with Garlic, Parsley, and Vinegar
Winter Double-Beet Salad
Potatoes, Tomatoes, and Greens
Walnut Cake with Citrus Spoon Sweet
ITALY
Cretan Mixed-Vegetable Casserole
Lamb Stew with Garlic, Parsley, and Vinegar
Winter Double-Beet Salad
Potatoes, Tomatoes, and Greens
Walnut Cake with Citrus Spoon Sweet
SPAIN
White Gazpacho with Peeled White Grapes
Sherried Squab Livers on Toast
Roasted Striped Bass with Potatoes and Tomatoes
Roasted Squab with Garlic, Onions, and Sherry
Ricotta Cheese with Warm Honey and Walnuts
HUNGARY
Mushroom Fritters
Paprika Chicken with Buttered Egg Dumplings
Gulyás(Goulash)
Beet Salad Gellért
Diotorta
RUSSIA AND GEORGIA
Russian Potato, Spinach, and Sorrel Soup
Gratinéed Pancakes Filledwith Mushrooms
Classic Georgian "Pressed" Chickenwith Walnut and Beet Sauces
Russian Sour Cherry Pudding
AFRICA AND THE MIDDLE EAST
ETHIOPIA
Swiss Chard with Cottage Cheese and Spiced Butter
Central African-Inspired Spinach
Spiced Red Lentil Stew
Chicken and Egg Stew
Warming Winter Vegetable Stew with Peanut Sauce
MOROCCO
Marinated Olives
Harira Soup
Winter Squash and Eggplant Tagine with Couscous
Bachelor's Lamb Tangia
Summer and Winter Bell Pepper Salads
Homemade Date Candy with Tangerines
Delightful Summer Peach Dessert
SOUTH AFRICA
Green Corn Soup
Bobotie with Baked Sweet Potatoes
Tomato and Onion Smoor
Carrot Sambal
Apricot Chutney
Milk Tart with Blood Orange Compote
LEBANON
Spiced Walnuts and Olives
Garlic Chicken with Garlic and Potato Sauce
Zucchini with Tomato and Mint
Crispy Walnut Triangles
TURKEY
Lamb Chops with Bulgur Pilaf
Eggplant, Tomato, and Chile Salad
Tomato Salad with Sumac, Feta, and Tarragon
Turkish Coffee
Pistachio and Yogurt Cake with Apricot Yogurt Cream
ASIA
CHINA
Mushroom and Pork Wontons with Rich Chicken Broth
Chile and Garlic Fish Soup
Asparagus and Shiitake Mushrooms with Toasted Sesame Seeds
Warm Sesame Dressing over Cool Spinach
Sweet-and-Sour Spareribs
Almond Cookies
JAPAN
Japanese Broth - Two Ways
Mushroom Miso Soup
Cherry Tomatoes, Green Beans, and Asparagus with Sesame-Miso Dressing
Broiled Tofu and Eggplant with Miso Dengaku
Wakame and Cucumber Salad
Chilled Soba Noodles with Dashi Dipping Sauce and Simple Refreshing Garnishes
Sake-Simmered Salmon
Green Tea Panna Cotta
KOREA
Mushroom Porridge
Sweet Dried Anchovies
Korean-Style Beef Tartare
Mushroom and Baked Winter Squash
Grilled Chicken with Mung Bean Salad
Pickled Cucumbers
Braised Beef Short ribs with Green Onion and Radish Cube Kimchi
Sugar Cookies with Black and White Sesame Seeds
INDIA
Halibut Curry with Tomatoes and Coconut Milk
Tomato Rasam
Simple Lentil Dal with Cumin and Dried Chiles
Goan-Style Lamb Curry
Eggplant Raita
Ordinary Sambar with Cucumber and Yogurt Raita
Pan-Roasted Potato and Cauliflower
Mango Lassi
Peanut Brittle
THAILAND
Mostly Raw Vegetables and Fruits with Thai Dressing
Shiitake Mushroom Salad
Charcoal-Grilled Marinated Squid
Massaman Curry Chicken
Sweet Crispy Pork Belly with Thai Chile Jam and Pickled Garlic
Icy Cold Fresh Fruit with Mint and Sea Salt
BIBLIOGRAPHY
ACKNOWLEDGMENTS
INDEX