We all want to bring variety of flavors and fares to our weekly menu.
Looking to try foods from various cuisines and countries can seem overwhelming as you might not know where to start.
In her new book Cindy's Supper Club 'Meals from around the world to share with family and friends' (Ten Speed Press, May 2012), Cindy Pawlcyn offers recipes with roots in Hawaii, Norway, Turkey, Belgium and South Africa to name a few countries. You get the variety you want in one tome.
The first slice of Cindy's Supper Club i decided to share is Irish born.
Irish Butter–Poached Scallops with Leeks and Sweet Garden Peas
Serves 6
Gremolata
1 cup coarsely shredded dried bread crumbs
2 to 3 tablespoons olive oil
Sea salt and freshly ground black pepper
1 clove garlic, finely minced
Grated zest of 1 lemon
1/2 cup chopped fresh flat-leaf parsley or chives
Leeks and Peas
1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 31/2 cups)
2 tablespoons unsalted butter
3 tablespoons crème fraîche or heavy cream
1/4 cup water
1/2 teaspoon sea salt
7 grinds of black pepper
13/4 to 2 cups shelled fresh or frozen English peas
12 to 18 jumbo scallops, depending on everyone’s appetite
Sea salt and freshly ground black pepper
1 cup clarified Irish butter (see page 255)
Grated zest and juice of 2 lemons
Watercress sprigs, for garnish
To make the gremolata, preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.
To prepare the leeks and peas, in a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.
Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.
To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.
(*Reprinted with permission from Cindy’s Supper Club: Meals from Around the World to Share with Family and Friends by Cindy Pawlcyn, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Alex Farnum.)