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  • Cindy's Supper Club
  • Written by Cindy Pawlcyn
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  • Cindy's Supper Club
  • Written by Cindy Pawlcyn
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Meals from Around the World to Share with Family and Friends

Written by Cindy PawlcynAuthor Alerts:  Random House will alert you to new works by Cindy Pawlcyn

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List Price: $18.99

eBook

On Sale: May 15, 2012
Pages: 288 | ISBN: 978-1-60774-207-4
Published by : Ten Speed Press Potter/TenSpeed/Harmony
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Excerpt|Table of Contents
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Synopsis

A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn's informal gatherings.

It's no secret that legions of fans flock to Cindy Pawlcyn's restaurants for her globally influenced signature dishes. What is not so well known is that Cindy has turned her passions for cooking and travel into a popular supper club, where she creates an adventurous menu celebrating a different international cuisine each week. Cindy's Supper Club has become a destination event, presenting a world tasting tour on a plate.

Cindy's Supper Club serves up twenty-five complete menus inspired by Cindy's dinners and featuring more than 125 recipes from the world's greatest food destinations, including Hawaii,Mexico, Brazil, Peru, Austria, Belgium, England, Ireland, Sweden, Norway, France, Greece, Italy, Spain, Hungary, Russia, Georgia, Ethiopia, Morocco, South Africa, Lebanon, Turkey, China, Japan, Korea, India, and Thailand.

"I have had the great pleasure of watching my friend Cindy Pawlcyn shape the Napa Valley into a world-class culinary empire. I am constantly amazed at how she creates her dishes and the final extraordinary flavors that hit the plate. Buy this book as fast as you can. You are in for a wonderful surprise."

MICHAEL CHIARELLO, chef-owner of Bottega Ristorante and author of Bottega

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

INTRODUCTION

THE 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
Cindy Pawlcyn

About Cindy Pawlcyn

Cindy Pawlcyn - Cindy's Supper Club
Cindy Pawlcyn currently owns three of Napa’s most beloved restaurants: Mustards Grill, Cindy’s Backstreet Kitchen, and Go Fish. She was on Bravo’s Top Chef Masters and was a guest judge on Top Chef. She recently opened a restaurant at the famed Monterey Bay Aquarium. Pawlcyn has authored four cookbooks: Mustards Grill Napa Valley CookbookFog City Diner CookbookBig Small Plates, and Cindy Pawlcyn’s Appetizers.
Praise

Praise

 “Pawlcyn’s book offers a world of flavors.”
—Chicago Tribune

"This magical book will transport you across the globe in the company of one of our great chefs, with delicious recipes from some of the most interesting kitchens in the world. A total delight!"
—Gleb Baxter, artist and illustrator for The New Yorker

"Cindy Pawlcyn is one of the great masters of making deliciousness as well as telling great stories, bringing us all into the deep culinary travels she is passionate about! This book is addictive if you want to cook and eat something exciting and amazing."
—Elizabeth Falkner, chef and author of Demolition Desserts and Cooking Off the Clock


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