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The Spoonriver Cookbook

The Spoonriver Cookbook

Copyright Date: 2012
Edition: NED - New edition
Pages: 280
  • Cite this Item
  • Book Info
    The Spoonriver Cookbook
    Book Description:

    For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining. The Spoonriver Cookbook is a tribute to her acclaimed Spoonriver restaurant and the Mill City Farmers Market, as well as a presentation of the vision and philosophy behind Spoonriver’s delicious creations and its remarkable chef.

    eISBN: 978-0-8166-8034-4
    Subjects: Anthropology

Table of Contents

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  1. Front Matter
    (pp. i-iv)
  2. Table of Contents
    (pp. v-viii)
    (pp. ix-x)
    Brenda Langton
    (pp. xi-xvi)

    Growing up, my favorite meal was boiled dinner. My mother worked, yet all our meals were made from scratch because that was most economical and, frankly, she was of a generation that wouldn’t have considered doing it any other way. When I reflect on my childhood love of boiled dinner, I realize that it was what accompanied the ham that appealed to me—the cabbage, potatoes, and onions. I’d already sensed in a meat-and-potatoes world that animal protein didn’t have to dominate to satisfy. A shift away from meat as the primary source of protein on the dinner plate is...

    (pp. xvii-xviii)
  6. Appetizers
    (pp. 1-22)

    Simple, beautiful, and delicious. Why do so many people avoid radishes? They have many health benefits and are a sure sign of spring. There are as many variations to this recipe as there are types of butter and bread.// MAKES 10 TO 12 CANAPÉS

    2 tablespoons chopped fresh chives or parsley

    4 tablespoons butter, softened

    1 bunch red, Easter, or French breakfast radishes

    Fold the chopped herbs into the softened butter.

    Wash and thinly slice the radishes. Put them in a bowl of cold water.

    Spread approximately ¼ to ½ teaspoon of butter onto a piece of bread and...

  7. Soups
    (pp. 23-60)

    Making stock does not take much time. It can be simmering while you are preparing the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it. Some soups can be made with water instead of stock, but stock always adds to the flavor. We do not have one all-purpose stock recipe: our stock varies with the kind of soup we are making and what we have on hand.

    There are certain vegetables that are basic to every stock: onion, celery, carrots, and herbs. Our recipe includes these and more, along...

  8. Salads
    (pp. 61-82)

    This incredibly bright dressing, not your typical vinaigrette, is a wonderful summer treat. Garnish your salad with strawberries and toasted nuts. Feel free to substitute rice vinegar or champagne vinegar if you do not have white balsamic vinegar on hand.// MAKES ABOUT 3 CUPS

    1 cup packed basil leaves

    ¼ cup coarsely chopped onion

    1 tablespoon dry mustard

    Place all of the ingredients in a blender and blend until smooth.

    3 tablespoons honey

    1 cup white balsamic vinegar or lemon juice

    1 cup olive oil

    Pomegranate’s health benefits are much touted these days. This fragrant, flowery, Middle Eastern dressing...

  9. Grains, Beans, and Vegetables
    (pp. 83-116)

    Whole grains are essential for a healthy diet. Today we know that the phytochemicals in whole grains fight against many diseases. Minimally processed grains provide us with oils, vitamins, and fiber that contribute to our well-being.

    Wash 1 cup of brown rice in a saucepan, and drain it. Add ¼ teaspoon of salt and 2½ cups of water. Bring the water to a boil; then turn down the heat and simmer, covered, for 50 minutes. Remove the pan from the heat and let the rice sit, still covered, for 10 more minutes.

    To make larger quantities, you need to reduce...

  10. Entrées
    (pp. 117-182)

    In fall and early winter, when winter squash and cauliflower are in the markets, this spicy stew is a favorite. You can easily alter the recipe to increase or decrease the heat. You may also want to change the vegetables, depending on what is in season. During the summer, try pea pods and carrots or spinach and sweet potatoes.// SERVES 6 TO 8

    ½ cup red lentils

    1 tablespoon olive oil or vegetable oil

    1 large onion, cut into large pieces

    1 red bell pepper, diced large (1 cup)

    4 cups diced winter squash or carrots

    1½ cups diced...

  11. Breads
    (pp. 183-216)

    Making bread can be very satisfying. Each loaf starts with the basics—flour, water, and yeast—but I continually experiment, adding cracked grains, seeds, different flours, or dried fruits. Each loaf is different but always nourishing and delicious.

    Yeast is a living organism, reacting to temperature and moisture. Our hurried, hectic lives create a desire for instant gratification. When I first started baking bread, I used a lot of yeast and put my dough in the warmest spot in the house. My dough rose quickly, and I had large loaves in a few hours. I didn’t realize that my bread...

  12. Desserts
    (pp. 217-248)

    This is a lighter-than-typical carrot cake. Using currants instead of raisins makes it easier to cut. The cake is paired with a light cream cheese frosting (the secret to the light frosting is whipped cream). Use organic cream cheese if you can; it’s a very nice product. You can add cocoa powder for a chocolate frosting; just sweeten it up a little more to compensate. A little booze can be a nice addition too. Walnuts make a great garnish on top.// SERVES 10 TO 12

    3 eggs

    ⅓ cup vegetable oil

    ⅔ cup buttermilk, at room temperature

    ⅓ cup...

  13. INDEX
    (pp. 249-258)
  14. Back Matter
    (pp. 259-259)