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.
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 so you can create a new loaf every time you bake bread. When you are comfortable with the recipe, you will come up with your own variations as well. If you are unsure of the process or have any doubts,
cloves garlic, chopped 2 tomatoes, chopped Vi pound mushrooms, chopped I gallon water celery leaves leek tops (optional) 8 to 10 parsley stems 6 to 8 sprigs of thyme or I teaspoon dried thyme 20 peppercorns • In a large soup pot, saute vegetables in butter or oil until they quite brown and begin to stick. Cover with 1 gallon of water. • Add celery leaves, leek tops, parsley, thyme, and peppercorns. Simmer briskly for 1 hour. Remove from heat and strain, reserving liquid. 156 VEGETABLE ENTREES
flame for 5 minutes or until golden brown, stirring frequently. Lightly salt. Set aside. • Layer ingredients in a baking dish (approximately 8 x 11) in the following order: squash, mushrooms, leek-pepper garlic mixture, tomatoes, herbs, salt, pepper, walnuts, and cheese. • Preheat oven to 350°. Bake, covered, for 30 minutes and uncovered for 10 minutes. n Serves 4. PEELING PUMPKINS AND WINTER SQUASH To peel a pumpkin or squash, cut off the top and the bottom so it will sit well on a cutting
Couscous-Vegetable Pilaf with Harissa Sauce Serve this pilaf with Cucumber-Dill Soup (page 48) or a cucumber-yogurt salad. Try dates and tea for a simple dessert. COUSCOUS 2 cups couscous 2 cups water Vz teaspoon salt pinch of saffron • Over moderate heat, briefly dry-roast couscous in saute pan until lightly browned, approximately 5 minutes. • In a separate saucepan, combine water, salt, and saffron. Bring to a boil. Carefully pour the water into the couscous pan and cover. Let sit for 15
400°. • Over medium heat, saute for about 3 minutes the bell pepper, celery, and mushrooms in the remaining 1 tablespoon olive oil (if you are using cabbage, also add it now). Salt lightly. Add tomatoes, and peas (if you are using the spinach, add it now). Cover the skillet and cook for 2 minutes. Add these vegetables to the leek mixture. • Gently mix vegetables. Add remaining Vz teaspoon salt. Add paprika, pepper, and herbs, and sprinkle with Tabasco™. • Mix together and spoon into a 2Vi-quart