Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine
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A collection of treasured recipes from the popular Minneapolis restaurant assembles an appealing selection of dishes, including appetizers, salads, soups, breads, fish, seafood, vegetables, and desserts, such as Miso and Herb P t, Poached Rainbow Trout, Burgundy Mushroom Stew, Chocolate Carrot Cake, and Almond-Hazelnut Tart. Reprint.
a meal in itself, especially when served with bread and cheese. We like to use star anise in this soup's stock. The anise adds a bit of Mediterranean flavor. 2 cups lentils 8 cups Vegetable Stock (see recipe on page 44) \Yz teaspoons salt 2 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, chopped 2 large carrots, peeled and diced 2 stalks celery, chopped 2 cups peeled, seeded, and chopped tomatoes (canned or fresh) I teaspoon dry mustard 1 teaspoon dried thyme fresh ground pepper to
and elastic. Total kneading time should be at least 5 minutes. • Put dough in an oiled bowl. Cover and let rise in a warm place until doubled, approximately IVi hours. • Turn dough out of the bowl. Knead briefly to get out the air bubbles. Divide the dough in half and shape into 2 loaves. Place loaves into buttered loaf pans. Cover and let rise again until doubled, which should take approximately 45 minutes. 80 YEASTED BREADS • Preheat oven to 350°. Bake for 45 to 50 minutes. Bread is done
(optional) 1 tablespoon tamari or soy sauce 2 cups loosely packed fresh spinach, cleaned thoroughly and destemmed I heaping cup pea pods, deveined lime juice to taste Vz cup coarsely chopped, roasted peanuts (see roasting instructions on page 21) and chopped fresh cilantro for garnish • Lay cubed tofu on a well-oiled baking sheet. Turn to coat all sides with oil. Bake at 375° for 15 to 20 minutes. • Bring the Stock in the soup pot to a boil. Add the cubed potatoes and the squash or carrots.
Blend until very smooth in a blender or food processor. Serve warm. BAKED, STUFFED SQUASH 2 acorn squash I teaspoon toasted sesame or vegetable oil I onion, diced I parsnip, diced I rib celery, diced I tablespoon mirin or water 3 A pound (preferably soft) tofu, crumbled V2 cup cooked (follow package directions) and chopped hijiki or arame seaweed (optional) V2 cup chopped, roasted walnuts (see roasting instructions on page 21) I teaspoon peeled and grated ginger root V2 tablespoon tamari or soy
juice, cinnamon stick, honey, and water. Bring to a boil and simmer, covered, 15 to 20 minutes. • Drain cherries, saving liquid. Discard cinnamon stick. Remove about 2 dozen cherries and set aside. Puree remaining cherries in blender. • In a soup pot, combine cherry puree, cherry liquid, and wine. Put on low heat. Whisk in egg yolks. Simmer, uncovered, for 5 minutes, whisking occasionally. • Chill soup well. When serving, put 3 or 4 cherries in each bowl and fill with soup. May be served with a