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The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine

Brenda Langton
Margaret Stuart
Copyright Date: 1992
Edition: NED - New edition
Pages: 272
https://www.jstor.org/stable/10.5749/j.ctttv605
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  • Book Info
    The Cafe Brenda Cookbook
    Book Description:

    This book contains Brenda Langton’s most requested recipes, including Miso and Herb Pâté, 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.

    eISBN: 978-0-8166-9651-2
    Subjects: Anthropology

Table of Contents

  1. Front Matter
    (pp. 1-5)
  2. Table of Contents
    (pp. 6-11)
  3. ACKNOWLEDGMENTS
    (pp. 12-12)
  4. INTRODUCTION
    (pp. 14-15)
    BRENDA LANGTON

    In the Twin Cities, where lifestyles are geared toward being healthy and eating good food, is Cafe Brenda, a natural foods restaurant that features fresh seafood and vegetarian cuisine. Intertwining ethnic and American foods, we have created a modern style that uses fresh, unprocessed natural foods and a small amount of dairy products, allowing for low-fat, delicious food. We think of our food as comforting and rejuvenating because it’s food that is nutritious, tastes good while you’re eating it, and feels good hours after you’ve eaten it.

    We have been a leader in this style of cooking that in recent...

  5. APPETIZERS & SALADS
    (pp. 17-39)

    We use Wisconsin goat cheese because of its mild flavor and freshness: However, if you have a favorite chèvre, that would work as well. We often vary the nuts from hazelnuts to walnuts, pecans, or black and white sesame seeds. This salad is best prepared in individual portions, just before serving.

    1/2 cup finely chopped, roasted hazelnuts

    6 ounces chèvre

    assorted greens: spinach, watercress, lettuce, etc.

    2 apples or pears, sliced

    fresh strawberries, raspberries, or grape clusters (optional)

    Place the finely chopped, roasted hazelnuts in a flat bowl.

    Divide the cheese into 4 equal pieces. Roll the cheese into balls....

  6. SOUPS
    (pp. 41-69)

    A good stock is essential for a full-flavored soup. Some soups can be made with water instead of stock, but stock always adds to the flavor.

    Making Vegetable Stock does not take up much time. It can simmer while you prepare the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it.

    We do not have one all-purpose stock recipe because our stock varies with the kind of soup we are making and what we have on hand. Certain vegetables are basic to every stock: onion, celery, carrots, and herbs....

  7. BREADS
    (pp. 71-107)

    At the Cafe, we offer a basket of organic breads with dinner. Included are a whole wheat sourdough and corn bread. During the holidays, we often add a variety of festive breads, many of which are included here. Bread often makes a meal out of a bowl of soup and always adds a homey touch to any meal. Baking bread is very satisfying, too: Nothing can compare to the aroma and flavor of fresh-baked bread.

    Yeast-raised breads take time, but are easy to make. We have a basic recipe for Whole Wheat Bread, but we’re presenting you with many variations...

  8. SEAFOOD & FISH ENTREES
    (pp. 109-147)

    Few of us in the Midwest have good memories of the fish we ate while we were growing up, and we usually had fresh fish only when eating out. But, happily, good fresh fish has recently been available to many of us in our local markets.

    Many people are unfamiliar with fish cooking methods, but really the worst thing you can do is overcook it. The more comfortable you are with the varieties of fish and fish cooking methods, the more you will cook with fish. Because fish and seafood are both very nutritious and easy to prepare, we hope...

  9. VEGETABLE ENTREES
    (pp. 149-209)

    Carrot-Walnut-Cheese Loaf is very popular at the restaurant, and can be just as popular at home. It can be prepared in advance and refrigerated until ready to bake; the ingredients are things we usually have in our kitchens; and the sauce is quick and simple but very rich in flavor and texture.

    The loaf holds together well, but always let it cool down before you turn it out onto a platter. Serve with a crunchy vegetable salad and wild rice or a loaf of crusty French bread.

    1/4 cup butter or vegetable oil

    2 parsnips

    1/2 cup orange juice

    1/2...

  10. DESSERTS
    (pp. 211-259)

    This is a very delicious and versatile cake. We serve it layered with a variety of different fillings: berries and whipped cream, raspberry preserves, Chocolate Ganache, or orange marmalade lightened with whipped cream to name a few. Top with either Chocolate Ganache or whipped cream. Almond Cake is also a delightful base for strawberry shortcake.

    1/2 cup butter

    1 cup honey

    3 eggs, separated, plus 1 additional egg white

    1/2 cup plain yogurt

    1 teaspoon almond extract

    1 cup unbleached white flour

    1 1/2 cups ground almonds

    1 1/2 teaspoons baking soda

    1 1/2 teaspoons baking powder

    1 1/2 teaspoon...

  11. INDEX
    (pp. 261-270)
  12. Back Matter
    (pp. 271-272)