The Spoonriver Cookbook

by Langton, Brenda; Stuart, Margaret; Nielsen, Mette

• ISBN13: 9780816676286
• ISBN10: 0816676283
• Format: Hardcover
• Copyright: 2012-04-26
• Publisher: Univ of Minnesota Pr

Summary

For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining, from the earliest days at the Commonplace Cooperative Restaurant to her award-winning establishments Cafe Kardamena and the beloved Cafe Brenda. Always ahead of the curve when it comes to serving local, organic, and vegetarian cuisine, in 2006 she opened the acclaimed Spoonriver restaurant in downtown Minneapolis while at the same time founding the Mill City Farmers Market, a unique urban market offering local, sustainable, and organic produce along with pasture-raised meats, eggs, and farmstead cheeses. Spoonriver and the Mill City Farmers Market have from the very beginning been entwined-Brenda and her restaurants have always relied on the finest, freshest local produce as the foundation for her seasonal menus. The Spoonriver Cookbookis a tribute to these two landmark institutions as well as a presentation of the vision and philosophy behind Spoonriver's delicious creations and their remarkable chef. With her longtime friend and coauthor Margaret Stuart, Brenda has compiled a flavorful variety of Spoonriver's offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations. Spoonriver appeals to a broad palate, and its cookbook includes tantalizing recipes for grass-fed beef, lamb, and naturally raised pork from area farms along with fresh seafood and organic free-range chicken. Connecting the table back to the market and ultimately to the land itself, The Spoonriver Cookbookprovides unique recipes and fascinating short stories and profiles from the market's farmers and vendors. Brenda Langton's philosophy is built on the simple premise that a healthy diet is one of the best paths toward a long and happy life. It just so happens that Brenda's recipes are for some of the most delectable food that people in the Twin Cities have enjoyed for decades, and T he Spoonriver Cookbookis a celebration of her rich legacy that is at once local, healthy, and yes, supremely delicious.

Table of Contents

Acknowledgments	p. ix
Introduction	p. xi
Mill City Farmers Market	p. xvii
Appetizers
Radish and Herb Butter Canapés	p. 3
Sesame Butter and Miso Pâté	p. 4
Hummus	p. 5
Roasted Sweet Pepper, Walnut, and Pomegranate Spread	p. 7
White Bean and Sun-Dried Tomato Dip	p. 8
Yogurt Herb Dip	p. 9
Roasted Eggplant Salsa	p. 11
Baba Ghanoush	p. 12
Caponata	p. 13
Sunflower Pesto	p. 14
Black Olive-Walnut Tapenade	p. 15
Warmed Spiced Olives	p. 16
Green Olive Tapenade	p. 18
Shrimp Quesadillas with Coconut Cilantro Salsa	p. 19
Smoked Salmon Quesadillas	p. 21
Butternut Squash-Chipotle Quesadillas	p. 22
Soups
Vegetable Stock	p. 24
Melon Mint Soup	p. 27
Cold Split Pea Soup with Mint	p. 28
Gazpacho	p. 29
Cucumber Drill Soup	p. 30
Asparagus Soup	p. 31
Beet Borscht	p. 32
Carrot Soup	p. 34
Roasted Tomato Soup	p. 35
Roasting Fresh Tomatoes	p. 35
Ginger Squash Soup	p. 36
Corn Chowder	p. 37
Golden Potage	p. 38
Kale and Potato Soup	p. 39
Roasted Potato-Garlic Soup	p. 40
Squash and Wild Rice Soup	p. 41
Quinoa Corn Soup	p. 43
Golden Grain Soup	p. 44
Tim's Miso Soup	p. 45
Split Pea-Kale Soup	p. 46
Lentil Barley Vegetable Soup	p. 47
Black-Eyed Pea Soup with Greens	p. 48
Lemon-Lima Bean Soup	p. 49
Minestrone	p. 50
Black Bean Soup	p. 52
Pinto Bean-Lime Soup	p. 53
Red Bean Mushroom Soup	p. 54
Tomato White Bean Soup	p. 55
Chickpea Pumpkin Soup	p. 56
White Bean and Squash Soup	p. 57
Matzo Ball Soup	p. 58
Turkey Wild Rice Soup	p. 59
Red Lentil Vegetable Soup	p. 60
Salads
Basil Honey Dressing	p. 62
Pomegranate Dressing	p. 63
Pomegranate Molasses	p. 63
Oil-Free Dressing	p. 64
Sesame Vinaigrette	p. 65
White Balsamic Vinaigrette	p. 66
Citrus Vinaigrette	p. 67
Salads and Homemade Dressing	p. 68
Caesar Salad Dressing	p. 69
Greek Black-Eyed Pea Salad	p. 71
Lentil and Mint Salad	p. 72
Sandra Jean's Herb Farm	p. 73
Orzo Pistachio Salad	p. 74
White Bean Tuna Salad	p. 75
Shaved Vegetable Salad	p. 76
Wild Rice, Vegetable, and Smoked Trout Salad	p. 78
Cranberry Pear Chutney	p. 79
Arame with Carrots and Sesame	p. 81
Wakame Cucumber Salad	p. 82
Grains, Beans, and Vegetables
Cooking Rice and Grains	p. 85
Cooking Beans and Legumes	p. 88
Brown Rice and Barley Pilaf	p. 90
Buckwheat and Rice Pilaf	p. 91
Wild Rice Pilaf	p. 92
Wild Rice	p. 92
Couscous Pilaf	p. 93
Jasmine Rice and Quinoa Pilaf	p. 94
Millet with Basmati Rice	p. 95
Maple-Ginger Red Beans	p. 97
Moroccan Chickpeas with Tomatoes	p. 98
Cannellini Beans	p. 100
Kidney Beans and Green Onions	p. 101
Stewed Lentils	p. 102
Edamame	p. 103
Edamame and Corn Succotash	p. 104
Braised Kale with Balsamic Vinegar	p. 105
Greens	p. 106
Swiss Chard with Garlic and Red Pepper Flakes	p. 107
Braised Yarns, Onions, and Broccoli	p. 109
Cabbage with Fennel Seeds	p. 110
Braised Broccoli and Garlic	p. 111
Stovetop Caramelized Onions and Squash	p. 112
Nistler Farms	p. 113
Baked Winter Squash	p. 114
Parsnips and Yams	p. 115
Roasted Potatoes	p. 116
Entrées
East Indian Curry with Red Lentils	p. 119
Butternut Squash, Vegetables, and White Bean Gratin	p. 120
Couscous Platter with Grilled Vegetables	p. 121
Broccoli and Winter Squash Sauté over Couscous	p. 122
Broccoli and Potato Vegetable Pie	p. 124
Provence Vegetable Tart	p. 125
Italian Pistou	p. 126
Roasted Winter Vegetable Stew	p. 127
Loon Organics	p. 128
Baby Lima Beans with Polenta	p. 129
Sweet Corn, Rice, and Pumpkin Seed Loaf	p. 131
Squash Risotto	p. 132
Mock Duck Sloppy Janes	p. 133
Mock Duck Tacos	p. 134
Mushroom Tempeh Stroganoff	p. 135
Tomato Porcini Sauce with Chicken and Pasta	p. 136
Soba Noodles with Vegetables	p. 137
Black Bean Chilli	p. 138
Lentil Vegetable Loaf	p. 139
Buttermilk Crepes with Ricotta and Vegetables	p. 140
Spoonriver Crepe Stand	p. 141
Commonplace Veggie Burger	p. 142
Lamb Spoonburger	p. 144
Lamb or Chicken Kebabs in a Mediterranean Marinade	p. 145
Chicken Stew	p. 146
Braucher's Sunshine Harvest Farm	p. 147
Sauces for Grilled Steak or Chicken	p. 149
Bleu Cheese-Walnut Butter Sauce	p. 149
Roasted Red Bell Pepper Butter	p. 149
Honey Rosemary Butter	p. 149
Horseradish Sour Cream	p. 150
Chimichurri Sauce	p. 150
Herbed Pork Tenderloin with Applesauce	p. 151
White Fish with Persian Nut Crust and Yogurt Mini Sauce	p. 152
Fish and Seafood	p. 153
Sautéed Walleye in a Poppy Seed-Cornmeal Crust	p. 155
Walleye or Bass with Sesame Crust and Ginger Orange Teriyaki	p. 156
Broiled Char with Orange Miso Glaze	p. 158
Salmon with Wasabi Glaze and Asian Pesto	p. 159
Snapper with Cranberry Ginger Sauce	p. 160
Coastal Seafoods	p. 161
Broiled Fresh Rainbow Trout with Pomegranate-Brown Butter Sauce	p. 162
Poached Trout with Berry Vinaigrette	p. 163
Mahi-Mahi with Mango Salsa	p. 165
Caribbean Fish and Shrimp Stew	p. 166
Salmon Served on Lentil Stew with Horseradish Sour Cream	p. 167
Black Cod or Salmon in Asian Broth	p. 168
Salmon Potato Cakes	p. 170
Sautéed Walleye with Pickled Cucumber Tartar Sauce	p. 171
Croquettes	p. 172
Brown Rice, Almond, and Vegetable Croquettes	p. 173
Buckwheat Potato Croquettes with Ginger Mushroom Sauce	p. 175
Jasmine Rice and Black Bean Croquettes	p. 177
Brown Rice and Nori Croquettes	p. 178
Tempeh Potato Croquettes with Peanut Sambal	p. 179
Chickpea Vegetable Croquettes with Tahini Lemon Sauce	p. 180
Mediterranean Roasted Eggplant Croquettes with Tomato Basil Sauce	p. 181
Tofu Walnut Croquettes	p. 182
Breads
Breads Made with a Poolish	p. 185
Whole Wheat Country Loaf	p. 186
Sesame Oat Bread	p. 189
Multigrain Bread	p. 191
Flaxseed, Dried Fruit, and Pumpkin Seed Bread	p. 193
Hearty Wheat Bread	p. 195
Direct-Rise Breads	p. 197
Whole Wheat Bread	p. 198
Potato Rye Bread	p. 199
Oatmeal Bread	p. 200
Cinnamon Swirl Bread	p. 201
Dinner Rolls	p. 202
Quick Breads	p. 203
Banana Wheat Germ Bread	p. 204
Coconut Orange Bread	p. 205
Pumpkin Bread	p. 206
Date Nut Bread	p. 208
Apricot Bread	p. 209
Cranberry Bread	p. 210
Scones with Dried Fruit	p. 211
Lemon Blueberry Muffins	p. 213
Pecan Coffee Cake	p. 214
French Toast	p. 215
Buttermilk Cornbread	p. 216
Desserts
Carrot Cake with Cream Cheese Frosting	p. 219
Almond Cake with Whipped Cream and Berries	p. 221
Cardamom Spice Cake	p. 222
Mango Cake	p. 223
Apple Walnut Cake	p. 224
Applesauce Cake	p. 226
Pumpkin Cake	p. 227
Pear Upside-Down Cake	p. 228
Banana Coconut Cake	p. 229
German Chocolate Cupcakes	p. 231
Gingerbread	p. 232
Tart Dough	p. 233
Pecan Tart	p. 234
Cranberry, Orange, Walnut Tart	p. 235
Date Walnut Tart	p. 236
Chocolate Pudding	p. 237
Tapioca Pudding	p. 238
Banana Coconut Custard	p. 239
Pumpkin Custard	p. 240
Apple Compote	p. 241
Fruit Crisp	p. 242
Apple Sesame Kanten	p. 245
Black Cherry-Coconut Kanten	p. 246
Index	p. 249
Table of Contents provided by Ingram. All Rights Reserved.