March 12th Brooklyn Fork & Spoon Supper

March 12th Dinner

A big thank you again to all of our fantastic guests who came to the second official Brooklyn Fork & Spoon supper! We had an amazing group of people who made for a wonderful night of food, conversations and new connections. Head over to Brooklyn Fork & Spoon for more photos from the evening and email us at if you are interested in joining the mailing list for upcoming dinners. Without further adieu, here are the recipes from Saturday’s dinner…

Sweet & Savory Bruschetta

Sweet & Savory Bruschetta
1 loaf of Ezekiel Bread
1 10.5 oz pack of goat cheese
1/4 cup bal­samic vine­gar (4 leaf is best)
1 small shal­lot chopped
Juice of 1/2 a lemon
2 tbsp Agave
Sprin­kle of truf­fle salt
1/4 cup fresh chopped basil

Cut bread into small slices– dis­card­ing crust, place on bak­ing sheet and bake at 400 degrees for about 10–15 min­utes or until it starts to crisp and brown a bit. While bread is toast­ing, in a small bowl com­bine vine­gar, agave, lemon and shal­lots. When bread is done toast­ing, spread or crum­ble a good amount of goat cheese on each piece of bread. Place back in oven for another 2–3 min­utes, mak­ing sure not to burn the bread. Remove and driz­zle remain­ing mixed ingre­di­ents on top. Top with sprin­kle of truf­fle salt or basil.

Shaved Asparagus Salad

Shaved Asparagus Salad

1 Bunch of Green Aspara­gus – The thicker the bet­ter for this recipe, it is eas­ier for peel­ing.
3-4 Small Shallots – Minced fine
Juice and Zest of half a Lemon.
3 T of Olive Oil – This is one of the instances where really good qual­ity olive oil is impor­tant. Feel free to adjust the amount as nec­es­sary
Shaved Pecorino Cheese – to taste. (Parme­san would work well too.)
Salt & Pepper

Peel the aspara­gus with a sharp veg­etable peeler. Hold the tough ends and shave towards the spear. Toss the tough ends of the asparagus. Add the Onion, Lemon, Salt, Pep­per, and Olive oil and mix thor­oughly. Taste and adjust the amount of oil, lemon, salt and pep­per as necessary. Top with Shaved Pecorino Cheese.

Red Quinoa With Garlic Roasted Tomatoes, Chickpeas & Feta


2 cups quinoa (I used red, but any kind will work)
2 cups veg­etable broth
2 cups dry white wine
7 com­pari toma­toes
5 cloves of gar­lic — minced
1/4 cup extra vir­gin olive oil
sprin­kle of salt and pep­per
4 oz crum­bled feta cheese
1 can of gar­banzo beans

Cut toma­toes in half and scoop out and dis­card seeds and juice. Toss toma­toes in olive oil and sprin­kle with salt and pep­per. Place toma­toes on a bak­ing sheet and fill each with a sprin­kle of minced gar­lic. Roast at 400 degrees for 30 min­utes or until they start to shrivel a lit­tle. When toma­toes are halfway cooked, start to pre­pare the quinoa. com­bine quinoa, white wine and veg­etable broth in a small pot, cover and bring to boil. Reduce heat and let sim­mer with lid half on for about 15 min­utes or until all of the liq­uid has been absorbed. Remove toma­toes from oven and cut into small pieces, dis­card­ing any stems, and mix the toma­toes and gar­lic into the quinoa. Drain chick­peas and rinse in a strainer with cold water and pat dry. Add chick­peas and feta to quinoa and mix every­thing together.

Baked Apples With Cherries, Walnuts & Yogurt Sauce

Baked Apples

8 Rome apples
Dried Cherries
Chopped Walnuts
Dark Brown Sugar
4 Tablespoons Butter
4-6 Tablespoons Greek yogurtPreheat oven to 350
Core each apple, stop about 1/2″ from bottom.
Peel the top of apples about an 1″
Fill apples with butter, cherries, walnuts and brown sugar – alternating ingredients.
Top with butter and cinnamon.
Bake for 45-60 minutes

Transfer apples to a plate.
Pour liquid from apples to a bowl. Whisk in Greek yogurt. Spoon over apples, garnish with cinnamon.

This entry was posted in Suppers.

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