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The Cafe Brenda Cookbook

Seafood and Vegetarian Cuisine

2004
Authors:

Brenda Langton and Margaret Stuart

The Cafe Brenda Cookbook

The twenty-fifth anniversary edition of delicious Cafe Brenda recipes

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.

Brenda Langton and Margaret Stuart have assembled an appealing collection of recipes that promise to deliver abundant flavor. They make good use of some of the less common ingredients that can be found everywhere, and apply uncommon good sense to today’s health concerns.

Deborah Madison, author of The Greens Cookbook, The Savory Way, and Vegetarian Cooking for Everyone

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 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.


The Cafe Brenda Cookbook

Brenda Langton is the owner and chef of Cafe Brenda in Minneapolis and has been a natural foods restaurateur for twenty-five years.

Margaret Stuart is a horticulturist, natural foods expert, and pastry chef.

The Cafe Brenda Cookbook

Brenda Langton and Margaret Stuart have assembled an appealing collection of recipes that promise to deliver abundant flavor. They make good use of some of the less common ingredients that can be found everywhere, and apply uncommon good sense to today’s health concerns.

Deborah Madison, author of The Greens Cookbook, The Savory Way, and Vegetarian Cooking for Everyone

Brenda recalls that when she started cooking in a St. Paul restaurant in 1976, ‘healthful ingredients took precedence over flavor.’ Almost thirty years have passed, and the meals she serves now are healthful but uncompromised in taste. In this cafe, flavor prevails.

Jane and Michael Stern, Gourmet

The authors’s instructions are straightforward, and virtually all the ingredients are readily available in city supermarkets.

Bloomsbury Review

Her book offers favorite recipes from the restaurant, which features seafood and vegetarian cuisine.

Minneapolis Star Tribune

The Cafe Brenda Cookbook

CONTENTS

ACKNOWLEDGMENTS

INTRODUCTION

APPETIZERS & SALADS

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

Vegetable Stock

COLD SOUPS

Beet-Orange
Cherry-Lemon
Cucumber-Dill
Fruit
Melon-Mint
Split Pea-Mint

HOT SOUPS

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

YEASTED BREADS

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

Apricot
Banana-Wheat
Blueberry -Lemon
Buttermilk Scones
Classic Pecan Coffee Cake
Coconut- Orange
Cranberry
Pumpkin
Buttermilk Cornbread

SEAFOOD & FISH ENTREES

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

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

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 Pancake

DESSERTS

CAKES

Almond with Chocolate Ganache
Chocolate with German Coconut Frosting
Cheesecake with Fresh Strawberry Glaze
Rhubarb-Walnut
Maple-Rum-Pecan Cheesecake
Chocolate Carrot with Chocolate Cream Cheese Frosting
Poppyseed with Lemon Cream Frosting
Mocha Spice

PIES

Pie Dough
Apple-Cranberry
Concord Grape
Peach
Strawberry-Rhubarb
Sweet Potato-Pecan
Blueberry

TARTS

Tart Dough
Sweet Tart Dough
Pastry Cream
Fresh Fruit with Almond Pastry Cream
Almond-Hazelnut with Fruit Glaze
Banana-Coconut Cream
Cranberry-Orange-Walnut
Sliced Almond
Pecan

OTHER SWEETS

Fruit Crisp
Apple-Blackberry Cobbler
Caramelized Apple Pastry
Gingerbread with Apple or Pear Sauce
Maple Pot de Creme
Rice Pudding
Apple-Sesame Kanten

INDEX