The Cafe Brenda cookbook : seafood and vegetarian cuisine, the twenty-fifth anniversary edition

For years, restaurant owner and chef Brenda Langton has led the way in bringing sophisticated but sensible vegetarian and seafood cooking to the Midwest. At last, the recipes from her highly successful Twin Cities' restaurant, Cafe Brenda, are available in this The Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare, the "cuisine of a third coast," has drawn raves from diners and critics alike. With this cookbook, Langton provides cooks and diners with many of her most requested dishes-from her renowned vegetarian croquettes to savory soups (like Roasted Potato & Garlic soup) and stews and imaginative seafood recipes (like Poached Rainbow Trout with Berry Vinaigrette.) And then there are the sumptuous, naturally sweetened desserts, such as chocolate carrot cake, fresh fruit tarts, and maple pot de creme. Here is the sensuousness of good food without the calories, and the pleasure of cooking and eating without the pain of elaborate preparation or time-consuming chopping. These recipes are intended for anyone looking for a new and healthy way to cook, from beginners to accomplished cooks alike. Also recommended: Classic Freshwater Fish Cooking, Freshwater Fish Cookbook, The Art of Wild Game Cooking, Venison Cookbook. CONTENTS......Page 7 ACKNOWLEDGMENTS......Page 13 INTRODUCTION......Page 15 APPETIZERS & SALADS......Page 18 Warm Wisconsin Chèvre Balls Rolled in Roasted Hazelnuts on a Bed of Greens in Citrus Vinaigrette......Page 21 Japanese Soba Noodle Salad with Spicy Tahini-Ginger Dressing......Page 23 Broiled Eggplant with Orange-Miso Glaze......Page 26 Miso and Herb Pâté......Page 27 Baked, Stuffed Mussels......Page 28 Smoked Trout or Salmon Mousse......Page 30 Grilled Tofu, Green Onion, Sweet Pepper, and Mushroom Brochettes in Japanese Marinade......Page 31 Roasted Tomatillo Salsa and Cheese Quesadillas......Page 33 White Bean and Fennel Salad......Page 35 Scallop Ceviche......Page 36 Crab Salad in a Tarragon-Citrus Mayonnaise with Avocado Slices......Page 37 Cranberry-Fruit Salad......Page 39 Cucumber-Orange Salad......Page 40 SOUPS......Page 42 Vegetable Stock......Page 45 Beet-Orange......Page 47 Cherry-Lemon......Page 48 Cucumber-Dill......Page 49 Fruit......Page 50 Melon-Mint......Page 51 Split Pea–Mint......Page 52 Barley-Mushroom......Page 53 Black Bean......Page 54 Chickpea-Pumpkin......Page 55 Corn Chowder......Page 56 Tomato......Page 57 Curried Lentil and Sweet Potato......Page 58 Fennel, Squash, and Sweet Bell Pepper......Page 59 Ginger-Squash......Page 60 Miso-Vegetable......Page 61 Italian Lentil......Page 63 Red Bean, Shiitake Mushroom, and Ginger......Page 64 Parsnip-Apple......Page 65 Roasted Potato and Garlic......Page 66 Spanish Vegetable–Garbanzo Bean......Page 67 White Bean and Squash......Page 68 Golden Potage......Page 69 Wild Rice and Mushroom......Page 70 BREADS......Page 72 YEASTED BREADS......Page 75 Whole Wheat and Variations......Page 77 Cheddar Cheese......Page 80 Cornmeal......Page 81 Cinnamon......Page 83 Hearty Wheat with Cracked Wheat and Wheat Germ......Page 85 Savory Herb......Page 86 Maple-Pecan English Muffins......Page 87 Oatmeal......Page 89 Pumpernickel Rye......Page 91 Potato......Page 93 Whole Wheat French......Page 94 Festive Fruit......Page 96 Cardamom......Page 97 Apricot......Page 100 Banana-Wheat......Page 101 Blueberry-Lemon......Page 102 Buttermilk Scones......Page 103 Classic Pecan Coffee Cake......Page 104 Coconut-Orange......Page 105 Cranberry......Page 106 Pumpkin......Page 107 Buttermilk Cornbread......Page 108 SEAFOOD & FISH ENTREES......Page 110 Broiled Mackerel with Orange-Miso Glaze......Page 114 Poached Rainbow Trout or Salmon with Fresh Berry Vinaigrette......Page 115 Caribbean Fish and Shrimp Stew......Page 117 Salmon with Cranberry-Mint Beurre Blanc......Page 120 Braised Tuna with Chinese-Style Vegetables......Page 121 Cod Fish Cakes with Horseradish–Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney......Page 123 Walleye Sautéed in Almond Meal......Page 126 North African Stuffed Trout with Tahini Sauce......Page 127 Sautéed Skate with Mango Relish......Page 129 Japanese Broiled Scallops with Sautéed Spinach and Mustard Greens......Page 131 Chinese Black Bean Sauce with Vegetable and Fish Stir-Fry......Page 133 Sautéed Golden Tilefish with Kumquat-Shallot Glaze......Page 136 Snapper Caribbean-Style with Ginger-Lime-Peanut Beurre Noisette Served with Coconut Rice......Page 137 Sautéed Halibut with Three Sauces: Harissa, Yogurt-Mint, and Tahini-Garlic......Page 139 Baked Sole with Tarragon and Roasted Shallot–Garlic Butter......Page 141 Okisuki: Japanese Fish and Seafood Stew......Page 143 Glazed, Sautéed Mahimahi with Sesame-Scallion Crust......Page 145 Snapper Fillets with Cranberry-Ginger Sauce......Page 146 VEGETABLE ENTREES......Page 150 Carrot-Walnut-Cheese Loaf with Parsnip-Orange Sauce......Page 153 Black Bean–Vegetable Chili......Page 155 Burgundy Mushroom Stew with Garlic Croutons......Page 157 Curried Chickpea and Vegetable Stew with Couscous......Page 159 Thai-Style Vegetable and Tofu Stew......Page 161 Greek Moussaka......Page 163 Spinach, Zucchini, and Fresh Herb Gratin......Page 165 Vegetable Terrine Served on a Bed of Linguini......Page 167 Sautéed Polenta with Stewed Pinto Beans or Fresh Tomato Sauce......Page 169 Eggplant, Roasted Walnut, and Asparagus Stir-Fry with Udon Noodles......Page 171 Winter Vegetable Pie......Page 174 Butternut Squash and Vegetable Gratin Topped with Roasted Walnuts and Gruyère Cheese......Page 175 Millet-Almond Loaf......Page 177 Vietnamese Warm Tempeh Salad......Page 179 North African Couscous-Vegetable Pilaf with Harissa Sauce......Page 181 Shepherd's Pie......Page 183 Baked, Stuffed Squash with Leek-Orange Sauce......Page 185 CROQUETTES......Page 188 Buckwheat-Potato with Ginger-Mushroom Sauce......Page 189 Chickpea-Vegetable with Tahini-Vegetable Sauce......Page 191 Couscous-Almond with Orange-Shallot Sauce......Page 193 Basmati Rice, Red Bean, and Vegetable with Salsa......Page 195 Brown Rice, Almond, and Vegetable with Roasted Onion—Miso Sauce......Page 197 Roasted Eggplant Patties with Tomato-Basil Sauce......Page 199 Butternut Squash, Cheese, and Walnut......Page 201 Tofu, Vegetable, and Peanut with Sweet and Sour Sauce......Page 203 Wild Rice, Vegetable, and Pecan with Wild Mushroom Cream Sauce......Page 205 Tempeh-Potato with Spicy Peanut Sambal......Page 207 Vegetable Pancakes......Page 209 DESSERTS......Page 212 Almond with Chocolate Ganache......Page 215 Chocolate with German Coconut Frosting......Page 217 Cheesecake with Fresh Strawberry Glaze......Page 219 Rhubarb-Walnut......Page 221 Maple-Rum-Pecan Cheesecake......Page 222 Chocolate Carrot with Chocolate Cream Cheese Frosting......Page 223 Poppyseed with Lemon Cream Frosting......Page 225 Mocha Spice......Page 227 Pie Dough......Page 229 Apple-Cranberry......Page 231 Concord Grape......Page 232 Peach......Page 233 Strawberry-Rhubarb......Page 234 Sweet Potato-Pecan......Page 235 Blueberry......Page 237 Tart Dough......Page 238 Sweet Tart Dough......Page 240 Pastry Cream......Page 241 Fresh Fruit with Almond Pastry Cream......Page 242 Almond-Hazelnut with Fruit Glaze......Page 243 Banana–Coconut Cream......Page 245 Cranberry-Orange-Walnut......Page 246 Sliced Almond......Page 247 Pecan......Page 248 Fruit Crisp......Page 249 Apple-Blackberry Cobbler......Page 251 Caramelized Apple Pastry......Page 253 Gingerbread with Apple or Pear Sauce......Page 255 Maple Pot de Creme......Page 257 Rice Pudding......Page 258 Apple-Sesame Kanten......Page 259 INDEX......Page 262 B......Page 263 C......Page 264 G......Page 265 M......Page 266 P......Page 267 S......Page 268 T......Page 269 Z......Page 270

For years, restaurant owner and chef Brenda Langton has led the way in bringing sophisticated but sensible vegetarian and seafood cooking to the Midwest. At last, the recipes from her highly successful Twin Cities' restaurant, Cafe Brenda, are available in this The Cafe Brenda Cookbook. Cafe Brenda's health gourmet fare, the cuisine of a third coast, has drawn raves from diners and critics alike.

With this cookbook, Langton provides cooks and diners with many of her most requested dishes-from her renowned vegetarian croquettes to savory soups (like Roasted Potato & Garlic soup) and stews and imaginative seafood recipes (like Poached Rainbow Trout with Berry Vinaigrette.) And then there are the sumptuous, naturally sweetened desserts, such as chocolate carrot cake, fresh fruit tarts, and maple pot de creme.

Here is the sensuousness of good food without the calories, and the pleasure of cooking and eating without the pain of elaborate preparation or time-consuming chopping. These recipes are intended for anyone looking for a new and healthy way to cook, from beginners to accomplished cooks alike.

Minnesota Monthly

...a feast for Cafe Brenda regulars and uninitiated...recipes, ingredients and preparations are amply explained.

The twenty-fifth anniversary edition of delicious Cafe Brenda recipes For more than twenty-five years, Brenda Langton has been serving her customers in the Twin Cities a delicious blend of American and international cuisines made from the finest ingredients. This book contains her most requested recipes, including Miso and Herb Pt, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners. The Cafe Brenda Cookbook brings the tastiest secrets of one of Minneapoliss best-loved restaurants into your own home. "For more than twenty-five years, Brenda Langton has been serving her customers in the Twin Cities a delicious blend of American and international cuisines made from the finest ingredients. This book contains her most requested recipes, including Miso and Herb Pate, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners."--Jacket This book contains Brenda Langton's most requested recipes, including Miso and Herb Pt, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners. The Cafe Brenda Cookbook brings the tastiest secrets of one of Minneapolis's best-loved restaurants into your own home.