By: Brenda Langton, Margaret Stuart

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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. 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. "The Cafe Brenda Cookbook brings you the tastiest secrets of one of Minneapolis's best-loved restaurants.

"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."

Acknowledgments	p. 12
Introduction	p. 14
Appetizers & Salads	p. 17
Warm Wisconsin Chevre 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	p. 41
Vegetable Stock
Cold Soups	p. 46
Beet-Orange
Cherry-Lemon
Cucumber-Dill
Fruit
Melon-Mint
Split Pea-Mint
Hot Soups	p. 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	p. 71
Yeasted Breads	p. 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	p. 99
Apricot
Banana-Wheat
Blueberry-Lemon
Buttermilk Scones
Classic Pecan Coffee Cake
Coconut-Orange
Cranberry
Pumpkin
Buttermilk Cornbread
Seafood & Fish Entrees	p. 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 Sauteed in Almond Meal
North African Stuffed Trout with Tahini Sauce
Sauteed Skate with Mango Relish
Japanese Broiled Scallops with Sauteed Spinach and Mustard Greens
Chinese Black Bean Sauce with Vegetable and Fish Stir-Fry
Sauteed Golden Tilefish with Kumquat-Shallot Glaze
Snapper Caribbean-Style with Ginger-Lime-Peanut Beurre Noisette Served with Coconut Rice
Sauteed 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, Sauteed Mahimahi with Sesame-Scallion Crust
Snapper Fillets with Cranberry-Ginger Sauce
Vegetable Entrees	p. 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
Sauteed 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 Gruyere 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	p. 187
Buckwheat-Potato with Ginger-Mushroom Sauce
Chickpea-Vegetable with Tahini-Vegetable Sauce
Couscous-Almond with Orange-Shallot Sauce
Basmati Rice, Red Bean, and Vegetable 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
Desserts	p. 211
Cakes	p. 214
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	p. 228
Pie Dough
Apple-Cranberry
Concord Grape
Peach
Strawberry-Rhubarb
Sweet Potato-Pecan
Blueberry
Tarts	p. 237
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	p. 248
Fruit Crisp
Apple-Blackberry Cobbler
Caramelized Apple Pastry
Gingerbread with Apple or Pear Sauce
Maple Pot de Creme
Rice Pudding
Apple-Sesame Kanten
Index	p. 261
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780816644391
ISBN-10: 081664439X
Audience: General
Format: Paperback
Language: English
Number Of Pages: 272
Published: 13th August 2004
Publisher: University of Minnesota Press
Dimensions (cm): 23.5 x 17.8  x 1.7
Weight (kg): 0.481