Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine

273 Pages·2004·8.55 MB·English

by  Brenda Langton

THE CAFE BRENDA COOKBOOK
CAFE BRENDA, the restaurant home of these sinfully healthy, contemporary
recipes, can be found in the heart of the historic Minneapolis warehouse
district at 300 North First Avenue, Minneapolis, MN 55401.
Additional information may be found at www.cafebrenda.com or by calling
the restaurant at [phone].
The Twenty-fifth Anniversary Edition
THE CAFE BRENDA COOKBOOK
Seafood and Vegetarian Cuisine
BRENDA LANGTON AND MARGARET STUART
University of Minnesota Press
Minneapolis • London
Copyright 1992 by Brenda Langton and Margaret Stuart
Illustrations on pages 16, 40, 70, 108, 148, 210, and 260 copyright 1984 by Alana Lea
All other illustrations copyright 1992 by David Scher
Originally published by Voyageur Press, 1992
First University of Minnesota Press edition, 2004
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without the prior written permission of the publisher.
Published by the University of Minnesota Press
111 Third Avenue South, Suite 290
Minneapolis, MN 55401-2520
http://www.upress.umn.edu
Library of Congress Cataloging-in-Publication Data
Langton, Brenda, 1957-
The Cafe Brenda cookbook : seafood and vegetarian cuisine, the twenty-fifth anniversary edition /
Brenda Langton and Margaret Stuart.— 1st University of Minnesota Press ed.
p. cm.
Includes index.
ISBN 0-8166-4439-X (pb.: alk. paper)
1. Vegetarian cookery. 2. Cookery (Seafood) 3. Cafe Brenda (Minneapolis, Minn.) I. Stuart,
Margaret, 1956- II. Title.
TX837.L24 2004
641.6'92—dc22
2004011773
Printed in the United States of America on acid-free paper
The University of Minnesota is an equal-opportunity educator and employer.
12 11 10 09 08 07 06 05 04 10 9 8 7 6 5 4 3 2 1
To our mothers, Mary Langton & Mary Grace Scher
CONTENTS
ACKNOWLEDGMENTS 12
INTRODUCTION 14
APPETIZERS & SALADS 17
Warm Wisconsin Chèvre Balls Rolled in Roasted Hazelnuts on a Bed of Greens
in Citrus Vinaigrette
Japanese Soba Noodle Salad with Spicy Tahini-Ginger Dressing
Broiled Eggplant with Orange-Miso Glaze
Miso and Herb Pate
Baked, Stuffed Mussels
Smoked Trout or Salmon Mousse
Grilled Tofu, Green Onion, Sweet Pepper, and Mushroom Brochettes
in Japanese Marinade
Roasted Tomatillo Salsa and Cheese Quesadillas
White Bean and Fennel Salad
Scallop Ceviche
Crab Salad in a Tarragon-Citrus Mayonnaise with Avocado Slices
Cranberry-Fruit Salad
Cucumber-Orange Salad
SOUPS 41
Vegetable Stock
COLD SOUPS 46
Beet-Orange
Cherry-Lemon
Cucumber-Dill
Fruit
Melon-Mint
Split Pea-Mint
HOT SOUPS 52
Barley-Mushroom
Black Bean
Chickpea-Pumpkin
Corn Chowder
Tomato
Curried Lentil and Sweet Potato
Fennel, Squash, and Sweet Bell Pepper
Ginger-Squash
Miso-Vegetable
Italian Lentil
Red Bean, Shiitake Mushroom, and Ginger
Parsnip-Apple
Roasted Potato and Garlic
Spanish Vegetable-Garbanzo Bean
White Bean and Squash
Golden Potage
Wild Rice and Mushroom
BREADS 71
YEASTED BREADS 74
Whole Wheat and Variations
Cheddar Cheese
Cornmeal
Cinnamon
Hearty Wheat with Cracked Wheat and Wheat Germ
Savory Herb
Maple-Pecan English Muffins
Oatmeal
Pumpernickel Rye
Potato
Whole Wheat French
Festive Fruit
Cardamom
QUICK BREADS 99
Apricot
Banana-Wheat
Blueberry -Lemon
Buttermilk Scones
Classic Pecan Coffee Cake
Coconut- Orange
Cranberry
Pumpkin
Buttermilk Cornbread
SEAFOOD & FISH ENTREES 109
Broiled Mackerel with Orange-Miso Glaze
Poached Rainbow Trout or Salmon with Fresh Berry Vinaigrette
Caribbean Fish and Shrimp Stew
Salmon with Cranberry-Mint Beurre Blanc
Braised Tuna with Chinese-Style Vegetables
Cod Fish Cakes with Horseradish-Sour Cream Sauce, Fresh Curry Mayonnaise,
or Apricot Chutney
Walleye Sauted in Almond Meal
North African Stuffed Trout with Tahini Sauce
Sautéed Skate with Mango Relish
Japanese Broiled Scallops with Sautéed Spinach and Mustard Greens
Chinese Black Bean Sauce with Vegetable and Fish Stir-Fry
Sautéed Golden Tilefish with Kumquat-Shallot Glaze
Snapper Caribbean-Style with Ginger-Lime-Peanut Beurre Noisette
Served with Coconut Rice
Sautéed Halibut with Three Sauces: Harissa, Yogurt-Mint, and Tahini-Garlic
Baked Sole with Tarragon and Roasted Shallot-Garlic Butter
Okisuki: Japanese Fish and Seafood Stew
Glazed, Sautéed Mahimahi with Sesame-Scallion Crust
Snapper Fillets with Cranberry-Ginger Sauce
VEGETABLE ENTREES 149
Carrot-Walnut-Cheese Loaf with Parsnip-Orange Sauce
Black Bean-Vegetable Chili
Burgundy Mushroom Stew with Garlic Croutons
Curried Chickpea and Vegetable Stew with Couscous
Thai-Style Vegetable and Tofu Stew
Greek Moussaka
Spinach, Zucchini, and Fresh Herb Gratin
Vegetable Terrine Served on a Bed of Linguini
Sautéed Polenta with Stewed Pinto Beans or Fresh Tomato Sauce
Eggplant, Roasted Walnut, and Asparagus Stir-Fry with Udon Noodles
Winter Vegetable Pie
Butternut Squash and Vegetable Gratin Topped with Roasted Walnuts
and Gruyère Cheese
Millet-Almond Loaf
Vietnamese Warm Tempeh Salad
North African Couscous-Vegetable Pilaf with Harissa Sauce
Shepherd's Pie
Baked, Stuffed Squash with Leek-Orange Sauce
CROQUETTES 187
Buckwheat-Potato with Ginger-Mushroom Sauce
Chickpea-Vegetable with Tahini-Vegetable Sauce
Couscous-Almond with Orange-Shallot Sauce
Basmati Rice, Red Bean, andVegetable with Salsa
Brown Rice, Almond, and Vegetable with Roasted Onion—Miso Sauce
Roasted Eggplant Patties with Tomato-Basil Sauce
Butternut Squash, Cheese, and Walnut
Tofu, Vegetable, and Peanut with Sweet and Sour Sauce
Wild Rice, Vegetable, and Pecan with Wild Mushroom Cream Sauce
Tempeh-Potato with Spicy Peanut Sambal
Vegetable Pancakes