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 email@example.com if you are interested in joining the mailing list for upcoming dinners. Without further adieu, here are the recipes from Saturday’s dinner…
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.
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.
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
8 Rome apples
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.