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 eat@brooklynforkandspoon.com 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

Quinoa

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
Cinnamon
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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