Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine

CONTENTS......Page 7
ACKNOWLEDGMENTS......Page 13
INTRODUCTION......Page 15
APPETIZERS & SALADS......Page 18
Warm Wisconsin Chèvre Balls Rolled in Roasted Hazelnuts on a Bed of Greens in Citrus Vinaigrette......Page 21
Japanese Soba Noodle Salad with Spicy Tahini-Ginger Dressing......Page 23
Broiled Eggplant with Orange-Miso Glaze......Page 26
Miso and Herb Pâté......Page 27
Baked, Stuffed Mussels......Page 28
Smoked Trout or Salmon Mousse......Page 30
Grilled Tofu, Green Onion, Sweet Pepper, and Mushroom Brochettes in Japanese Marinade......Page 31
Roasted Tomatillo Salsa and Cheese Quesadillas......Page 33
White Bean and Fennel Salad......Page 35
Scallop Ceviche......Page 36
Crab Salad in a Tarragon-Citrus Mayonnaise with Avocado Slices......Page 37
Cranberry-Fruit Salad......Page 39
Cucumber-Orange Salad......Page 40
SOUPS......Page 42
Vegetable Stock......Page 45
Beet-Orange......Page 47
Cherry-Lemon......Page 48
Cucumber-Dill......Page 49
Fruit......Page 50
Melon-Mint......Page 51
Split Pea–Mint......Page 52
Barley-Mushroom......Page 53
Black Bean......Page 54
Chickpea-Pumpkin......Page 55
Corn Chowder......Page 56
Tomato......Page 57
Curried Lentil and Sweet Potato......Page 58
Fennel, Squash, and Sweet Bell Pepper......Page 59
Ginger-Squash......Page 60
Miso-Vegetable......Page 61
Italian Lentil......Page 63
Red Bean, Shiitake Mushroom, and Ginger......Page 64
Parsnip-Apple......Page 65
Roasted Potato and Garlic......Page 66
Spanish Vegetable–Garbanzo Bean......Page 67
White Bean and Squash......Page 68
Golden Potage......Page 69
Wild Rice and Mushroom......Page 70
BREADS......Page 72
YEASTED BREADS......Page 75
Whole Wheat and Variations......Page 77
Cheddar Cheese......Page 80
Cornmeal......Page 81
Cinnamon......Page 83
Hearty Wheat with Cracked Wheat and Wheat Germ......Page 85
Savory Herb......Page 86
Maple-Pecan English Muffins......Page 87
Oatmeal......Page 89
Pumpernickel Rye......Page 91
Potato......Page 93
Whole Wheat French......Page 94
Festive Fruit......Page 96
Cardamom......Page 97
Apricot......Page 100
Banana-Wheat......Page 101
Blueberry-Lemon......Page 102
Buttermilk Scones......Page 103
Classic Pecan Coffee Cake......Page 104
Coconut-Orange......Page 105
Cranberry......Page 106
Pumpkin......Page 107
Buttermilk Cornbread......Page 108
SEAFOOD & FISH ENTREES......Page 110
Broiled Mackerel with Orange-Miso Glaze......Page 114
Poached Rainbow Trout or Salmon with Fresh Berry Vinaigrette......Page 115
Caribbean Fish and Shrimp Stew......Page 117
Salmon with Cranberry-Mint Beurre Blanc......Page 120
Braised Tuna with Chinese-Style Vegetables......Page 121
Cod Fish Cakes with Horseradish–Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney......Page 123
Walleye Sautéed in Almond Meal......Page 126
North African Stuffed Trout with Tahini Sauce......Page 127
Sautéed Skate with Mango Relish......Page 129
Japanese Broiled Scallops with Sautéed Spinach and Mustard Greens......Page 131
Chinese Black Bean Sauce with Vegetable and Fish Stir-Fry......Page 133
Sautéed Golden Tilefish with Kumquat-Shallot Glaze......Page 136
Snapper Caribbean-Style with Ginger-Lime-Peanut Beurre Noisette Served with Coconut Rice......Page 137
Sautéed Halibut with Three Sauces: Harissa, Yogurt-Mint, and Tahini-Garlic......Page 139
Baked Sole with Tarragon and Roasted Shallot–Garlic Butter......Page 141
Okisuki: Japanese Fish and Seafood Stew......Page 143
Glazed, Sautéed Mahimahi with Sesame-Scallion Crust......Page 145
Snapper Fillets with Cranberry-Ginger Sauce......Page 146
VEGETABLE ENTREES......Page 150
Carrot-Walnut-Cheese Loaf with Parsnip-Orange Sauce......Page 153
Black Bean–Vegetable Chili......Page 155
Burgundy Mushroom Stew with Garlic Croutons......Page 157
Curried Chickpea and Vegetable Stew with Couscous......Page 159
Thai-Style Vegetable and Tofu Stew......Page 161
Greek Moussaka......Page 163
Spinach, Zucchini, and Fresh Herb Gratin......Page 165
Vegetable Terrine Served on a Bed of Linguini......Page 167
Sautéed Polenta with Stewed Pinto Beans or Fresh Tomato Sauce......Page 169
Eggplant, Roasted Walnut, and Asparagus Stir-Fry with Udon Noodles......Page 171
Winter Vegetable Pie......Page 174
Butternut Squash and Vegetable Gratin Topped with Roasted Walnuts and Gruyère Cheese......Page 175
Millet-Almond Loaf......Page 177
Vietnamese Warm Tempeh Salad......Page 179
North African Couscous-Vegetable Pilaf with Harissa Sauce......Page 181
Shepherd's Pie......Page 183
Baked, Stuffed Squash with Leek-Orange Sauce......Page 185
CROQUETTES......Page 188
Buckwheat-Potato with Ginger-Mushroom Sauce......Page 189
Chickpea-Vegetable with Tahini-Vegetable Sauce......Page 191
Couscous-Almond with Orange-Shallot Sauce......Page 193
Basmati Rice, Red Bean, and Vegetable with Salsa......Page 195
Brown Rice, Almond, and Vegetable with Roasted Onion—Miso Sauce......Page 197
Roasted Eggplant Patties with Tomato-Basil Sauce......Page 199
Butternut Squash, Cheese, and Walnut......Page 201
Tofu, Vegetable, and Peanut with Sweet and Sour Sauce......Page 203
Wild Rice, Vegetable, and Pecan with Wild Mushroom Cream Sauce......Page 205
Tempeh-Potato with Spicy Peanut Sambal......Page 207
Vegetable Pancakes......Page 209
DESSERTS......Page 212
Almond with Chocolate Ganache......Page 215
Chocolate with German Coconut Frosting......Page 217
Cheesecake with Fresh Strawberry Glaze......Page 219
Rhubarb-Walnut......Page 221
Maple-Rum-Pecan Cheesecake......Page 222
Chocolate Carrot with Chocolate Cream Cheese Frosting......Page 223
Poppyseed with Lemon Cream Frosting......Page 225
Mocha Spice......Page 227
Pie Dough......Page 229
Apple-Cranberry......Page 231
Concord Grape......Page 232
Peach......Page 233
Strawberry-Rhubarb......Page 234
Sweet Potato-Pecan......Page 235
Blueberry......Page 237
Tart Dough......Page 238
Sweet Tart Dough......Page 240
Pastry Cream......Page 241
Fresh Fruit with Almond Pastry Cream......Page 242
Almond-Hazelnut with Fruit Glaze......Page 243
Banana–Coconut Cream......Page 245
Cranberry-Orange-Walnut......Page 246
Sliced Almond......Page 247
Pecan......Page 248
Fruit Crisp......Page 249
Apple-Blackberry Cobbler......Page 251
Caramelized Apple Pastry......Page 253
Gingerbread with Apple or Pear Sauce......Page 255
Maple Pot de Creme......Page 257
Rice Pudding......Page 258
Apple-Sesame Kanten......Page 259
INDEX......Page 262
B......Page 263
C......Page 264
G......Page 265
M......Page 266
P......Page 267
S......Page 268
T......Page 269
Z......Page 270