Recipes From Brooklyn Fork and Spoon


Photo by Brandon Stanley

We’ve been busy these past couple of months at Brooklyn Fork and Spoon! We’ve hosted quite a few suppers and have met some fantastic new people. Check out our July Mexican menu and coming soon – our August Greatest Hits menu! In the meantime, here are some of the recipes from our previous suppers…

May 7th Supper

Fennel Leek & Red Beet Salad

fennel leek and red beet salad

1/3 cup lemon juice
1/3 cup olive oil
2 tsp. minced garlic
1/4 cup peeled and minced fresh ginger
1 tsp. honey
2 Tbsp. red wine or sherry vinegar
1 tsp. whole coriander, crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper

4 medium beets, peeled and roasted (see NOTE below)
1 large fennel bulb (3 cups thinly sliced)
1 Tbsp. lemon juice
1 leek, white and light green parts only (1 1/2 cups thinly sliced)

Mix all the dressing ingredients together.

Cut each beet in lengthwise quarters, and each quarter into 3 wedges. Stir the beets into the dressing. (This can be done several days ahead.)

Cut the stalks off the fennel bulb and reserve for another use. Using a vegetable peeler or sharp knife, remove any darkened or damaged portions of the bulb. Cut the fennel bulb into quarters. Cut out and discard the fennel’s core. Cut the fennel quarters crosswise into vey thin slices (using a mandolin makes this task go quickly), and toss with 1 Tbsp. lemon juice (this prevents the fennel pieces from discoloring).

Cut the white and light green parts of the leek in half lengthwise. Rinse the leek under running water, separating the layers to remove any trapped dirt. Cut the leek crosswise into very thin slices. Stir the leeks into the sliced fennel. (This can be done several hours ahead.)

Spread the fennel and leeks over a large plate or individual salad plates, making an indentation in the center for the beets. Lift the beets out of the dressing with a slotted spoon and place in the indentation. Drizzle the salad with dressing and serve immediately.

NOTE on Roasting Beets: Preheat the oven to 400°F. Wash the beets, cut off the greens leaving an inch of stem (don’t cut into the beet itself), rub the beets with olive oil, and wrap tightly in a foil packet (or place in a tightly covered baking dish). Bake for 40 minutes to 1 1/2 hours, depending on the size of the beets and how fresh they are. The beets are done when they’re tender if poked with a knife or skewer. Let the beets cool, and slip off their skins (I wear gloves when I do this to protect my hands from staining). (These can be made ahead and kept in the refrigerator for about a week.)

Spaghetti Al Limone With Toasted Pine Nuts & Parmesan

spaghettia al limone

1 box quinoa linguine
extra virgin olive oil (enough to coat small pan)
2 cloves minced garlic
1/2 cup fresh grated parmesan cheese
juice of 2 lemons
1/2 tbs lemon zest
1/4 cup pine nuts
salt and pepper to taste

Bring pot of water to boil and cook quinoa pasta according to directions on the back (about 6-7 minutes). While pasta is cooking, place pine nuts on small pan on medium heat and let toast for about 15 minutes or until lightly browned (tossing occasionally so both sides get toasted). Let cool and finely crush pine nuts (I like to place them in a plastic bag and smash them with a can). In a separate small pan, coat pan with olive oil and add garlic and let cook on medium heat for a few minutes. Strain water from pasta, place pasta back in pot and mix in all ingredients. Top with a little extra parmesan and serve.


May 22nd Supper

Spaghetti Squash with Agave, Goat Cheese, Toasted Pecans & Truffle Oil

spaghetti squash

Recipe is for one serving:
1/2 spaghetti squash
2 pats of butter
1 tbsp honey
3 tbsp goat cheese
1/2 cup pecans
1 tsp truffle oil

Slice spaghetti squash in half and scoop out seeds (you can toast these in the oven like pumpkin seeds). Place squash face down in pyrex dish and fill with 1/4 – 1/2 inch water. Bake at 350 degrees for about 40 minutes or until squash removes easily from skin with a spoon- should be stringy. When squash is close to being finished, toast pecans over medium-high heat for 5 or so minutes, tossing frequently and making sure not to burn. With a spoon, scoop out squash from skin, place in bowl and mix in butter and honey. Top with goat cheese and pecans and drizzle truffle oil over top.


June 11th Supper

Fresh Watermelon & Feta Salad

watermelon and feta salad

1/4 a watermelon
1 4 oz container of feta cheese
1 medium shallot chopped
2 tbsp sherry vine­gar
2 tbsp extra vir­gin olive oil
2 tbsp lemon juice

Cut watermelon into small pieces and combine with feta and shallots. Mix remaining ingredients together in a small bowl and pour over watermelon, feta and shallots


June 26th Supper

Orange & Hearts of Palm Salad

orange and hearts of palm salad

If you can’t find honey tangerines – soak some regular oranges in some honey for about 30 minutes to sweeten a bit.
2 honey tangerines (any kind of orange works well for this)
1 can hearts of palm
1/4 cup chopped red onions
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp Bragg Liquid Aminos (or low sodium soy sauce)
Pepper to garnish

Peel tangerines and cut each piece in half (this will help to easily release any seeds). Cut hearts of palm into small pieces. Combine with chopped onions, mix in remaining ingredients and stir together. You can add a little bit of honey to the dressing as well if your oranges are very tart or you like the salad a bit sweeter.

Red & Black Quinoa with Red Onions, Toasted Pine Nuts & Parmesan

quinoa with onions, toasted pine nuts and parmesan

1/2 cup black quinoa, 1/2 cup red quinoa
1 cup vegetable broth
1/2 cup dry white wine
1/2 small red onion chopped
1/4 cup pine nuts
fresh parmesan to grate on top

In a small pot, bring red and black quinoa, vegetable broth and white wine to a boil and then reduce to simmer. Let simmer for about 15 minutes or until all liquid is absorbed (stirring occasionally). Meanwhile, place pine nuts on small pan and let toast over low-medium heat, tossing occasionally so that both sides get toasted. In a separate pan, sautee onions until soft and a bit translucent in a little olive oil and season with a sprinkle of salt and pepper. When quinoa is finished, combine with onions and pine nuts and top with fresh grated parmesan.

Artichoke Leek & Feta Bruschetta

artichoke leek and feta bruschetta

1 leek (chopped- white and light green part only)
1 can artichoke hearts
Little less than 1/2 cup crumbled feta cheese
2 tbsp extra virgin olive oil

2 cloves of garlic chopped

Chop leeks and artichokes into small pieces, mix together in a small pyrex with olive oil and crumbled feta and chopped garlic. Bake at 400 degrees for about 10-15 minutes or until leeks are soft and feta is warm and melted. Place on choice of toasted bread and top with a sprinkle of parmesan.


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