Cindy's Supper Club by Cindy Pawlcyn

  • Ahi poke with crispy wonton triangles

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

    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: ahi tuna; soy sauce; mirin; Maui onions; toasted sesame oil; Sriracha sauce; Hawaiian sea salt; peanut oil; wonton wrappers; green onions; macadamia nuts
    • Accompaniments: Wakame and cucumber salad
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Notes about this book

  • DKennedy on June 23, 2013

    Bought during Big Small Plates COTM 7/13 frenzy. Hoped I'd like this one as much as BSP! Also thought it would be good for planning menus for our supper club. Discarded.

Notes about Recipes in this book

  • Gratin of Belgian endive and ham

    • DKennedy on December 20, 2014

      Made this as a first course for dinner followed by a butter lettuce salad and sole meuniere. I used both this recipe and the online recipe of David Leibovitz as my guide. Last time we used the recipe from Rachel Khoo's book. This is a wonderful gratin and a great alternative to potatoes dauphinoise.

  • Simple roasted carrots and potatoes

    • Jane on February 03, 2013

      The cooking time for this recipe is way off. She suggests checking after 10-15 minutes which is never enough time for cooking roast potatoes and carrots at 375 degrees. I cooked mine for around 40 minutes with the last 10 minutes the temperature wacked up to 460. That gave fully cooked vegetables with some nice caramelized edges (which after all is the point of roasted vegetables). It was good so just allow much more time.

  • Icy cold fresh fruit with mint and sea salt

    • mjes on October 19, 2019

      Basic instructions for opening coconut can be changed to "call grandson over" and for the pineapple "call his wife, the baker, over" but other than that I followed the recipe -- and the recipe seriously can be a family endeavor. I tried the recipe for its seasonings of mint, lime and sea salt curious how it would compare with the Tajin (chile-lime-salt) that is a West Coast stable. I cheated and offered both. I'll call it a tie.

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Reviews about this book

  • Fine Cooking

    The recipes are authentic to their country of origin, which may mean hunting down unusual ingredients. But it also means that adventurous cooks will find many exciting dishes to try...

    Full review

  • Boston Globe by T. Susan Chang

    A few of the dishes introduced me to new geographies of taste, allowing me to share in Pawlcyn’s enthusiastic open-mindedness about the world’s many flavors. Isn’t that worth a little extra chopping?

    Full review

Reviews about Recipes in this Book