Sprout & Pea

I attempted red wine pasta once before and while the dish came out tasty, I found no trace of a red wine fla­vor when it hit my mouth. Last night, after an after­noon spent brows­ing for recipes, I decided that I wanted to try this again. I had also acci­den­tally left half a bot­tle of Mal­bec open in my kitchen overnight, so I thought I would put it to good use and incor­po­rate it into my meal. After read­ing many many red wine pasta recipes, I set­tled on cre­at­ing my own.
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Yes­ter­day, my awe­some intern at work brought me cup­cakes for my birth­day. Not just any cup­cakes– gluten-​​free, vegan Baby­cakes. Like most offices, the count­less num­ber of cupcake-​​tastic cel­e­bra­tions we have has made the site of the sug­ary, coma induc­ing treats a bit unap­peal­ing.  But not these! These cup­cakes were right up my alley and while some may dis­agree on their tasti­ness, I really enjoyed them. Packed with gar­banzo and fava bean flour, agave, coconut oil, and cocoa powder-​​just to name a few ingre­di­ents– these vegan sen­sa­tions are exactly how I like my sweets — healthy, not too rich, tasty and best of all they leave your stom­ach happy and your body with energy to face the rest of the day.
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After a long relax­ing week­end (spe­cial related shout out below), I wanted to start my Mon­day off right, so I chal­lenged myself to make a dish that I had once failed at prepar­ing prop­erly: white bean burg­ers. The first time around, I was con­vinced that I could make these with­out any kind of starchy bind­ing, and that an egg would be enough to hold the ingre­di­ents together– but alas, as the nicely formed pat­ties broke apart in my pan, I knew I had to give this another go. Enter one of my favorite ingre­di­ents for cookie mak­ing, quinoa flakes.
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I can’t take credit for this dish. While I did help com­pile some of the added top­pings, the base of this meal comes from the very tal­ented Richie, who also just so hap­pens to be the designer behind Sprout & Pea. Richie first intro­duced me to roasted aspara­gus with crushed pis­ta­chios over a year ago and it has since become my favorite way to pre­pare the deli­cious green. What he has neglected to inform me of  until now, is that he some­times tops this off with a sunny side up egg. Since this sounded like my dream dish, the other night we joined forces with some left­overs around his house and made what I like to call pis­ta­chio roasted aspara­gus with a sunny side up egg á la mode.

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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…
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This Sat­ur­day marked the sec­ond suc­cess­ful run of Brook­lyn Fork & Spoon sup­per club. Aside from the fan­tas­tic group of guests, one of the big high­lights of the din­ner was the first course — a sweet and savory bruschetta. I’m a sucker for any­thing truf­fle, and after a fun trip to Mint in Tar­ry­town last week­end, I returned with a big jar of truf­fle salt that I knew I needed to incor­po­rate into Saturday’s menu.
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