Sprout & Pea

I first dis­cov­ered lab­neh on a trip to Israel a few years ago and this tangy yogurt cheese is one of the best things I have ever tasted. I had always won­dered how it is made, but it wasn’t until recently that I decided to look into it. I was elated when I real­ized how sim­ple this was to make and quickly ran to the store to buy a tub of yogurt– because that is all you need (aside from some cheese cloth, a strainer and bowl). To make this, you sim­ply need to place a small strainer in a bowl and line strainer with cheese cloth, place some plain yogurt in the cheese cloth and twist into a ball. Read more:

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…
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I wish I had taken a bet­ter photo of the heav­enly sand­wich pic­tured above. Unfor­tu­nately, before I remem­bered to take a snap of it, my mouth decided to take a mon­ster size bite out of it. Maybe it was because I was hun­gry, maybe it was because I was out to din­ner for a cel­e­bra­tion and every­thing seemed won­der­ful, but frankly, I’m pretty sure that I enjoyed this sand­wich as much as I did because it was just that good. I’ve had my fair share of grilled cheese and this by far tops them all, and there’s noth­ing fancy about it– just sim­ple, fresh ingre­di­ents that com­bine into one sweet, savory, crunchy, melt-​​in-​​your-​​mouth dream of a sand­wich. Read more:

When I lived in Park Slope, I used to often meet my cousin and friends for brunch at one of my favorite cozy neigh­bor­hood spots. Sadly, about a 6 months into liv­ing there, this spot dis­ap­peared, and along with it went one of my favorite break­fast dishes, avo­cado eggs bene­dict. I’ve always loved eggs bene­dict, par­tic­u­larly that tangy, creamy sauce that brings the whole dish together– and this place took it one step fur­ther by sub­sti­tut­ing the ham for some melt in your mouth avo­cado. This Sun­day, I woke up crav­ing a hearty meal, but with a bike ride to Governor’s Island in my after­noon plans, I didn’t want the weigh myself down with an unhealthy break­fast. So, I did a lit­tle bit of research for a health­ier ver­sion of the typ­i­cal hol­landaise sauce and found the per­fect solu­tion. Read more:

Ever since I made pis­ta­chio roasted aspara­gus, I’ve been crav­ing that slightly sweet, savory and uniquely tex­tured com­bi­na­tion. I’ve eaten it on its own, and placed it over a tor­tilla and topped it with a fried egg, so this week­end I thought — why not mix it into one of my favorite grains — quinoa. So, Sat­ur­day night I did just that. Read more:

My absolute favorite meals are those made on the fly with left­over ingre­di­ents in my refrig­er­a­tor. This week I just so hap­pened to have a lot of left­over food and it some­how all mag­i­cally meshed well together. Don’t ask why, but I had an insane amount of feta cheese sit­ting in my refrig­er­a­tor so with that in mind, I entered my kitchen and with the food before me, I started to sali­vate over the idea of mak­ing some kind of pesto. Read more: