All The Things I Eat

Vegetarian Frittata

By on Friday, September 7th, 2012 at 5:01 am

This beat and goat cheese frittata highlighted the vegetable components while leaving plenty of calories for a midmorning donut.

Beats are sweet that always compliments the tang of goat cheese. Eat is a restaurant in Greenpoint focusing on locally source ingredients with a heavy emphasis on vegetarian foods. There was no meat on the menu at the time.

The restaurant is cute little place situated in an old Polish neighborhood; the other breakfast option was a sausage platter from an ethnically Polish diner that had sadly closed. The interior of the restaurant is the mix of modern and rustic. Unfortunately, there is a bit of confusion when it comes to ordering / waitressing / table service. We had to order at the counter, but then seat ourselves and have the food brought to us. Far too much to figure out pre-coffee on a Saturday morning.

124 Meserole Avenue

Bagel Bomb

By on Wednesday, August 29th, 2012 at 5:50 am

Bagel Bomb

Squeezing cream cheese inside a bagel is kind of a brilliant idea.

But the bagel bomb isn’t really a bagel. The brilliant part of a good bagel is the hole. The hole allows for a bagel to have a high surface to center ratio, getting a crispy exterior and soft doughy interior. The bagel bomb just has cream cheese, like a deep fried popper, but with a bagel exterior.

A good filling breakfast, the bagel bomb can be ordered warm. Ultimately though, the bomb part of it loses the essence of bagels.

Momofuku Milk Bar
382 Metropolitan Avenue
(also Manhattan)

Baguette French Toast

By on Friday, July 13th, 2012 at 5:39 am

The best use for stale baguettes is turning them into even Frenchier French toast.

Fresh bread goes stale. If it doesn’t, it probably has all sorts of things in it that you don’t want to eat. So at the end of the week, fresh baguettes turn to stale baguettes. But that just means the milk and egg batter soaks up all the faster.

For best results, pan fry the French toast in butter. Its the French way.

frying up some french toast

Eggs Florentine

By on Tuesday, July 10th, 2012 at 5:23 am

If there is anyway to make spinach unhealthy, adding a health dose of hollandaise sauce will do the trick.

We were arrived at the close of the brunching hour looking to escape the afternoon’s heat and were given a spacious table near the back of the covered patio. During the brief interim waiting for a table, storm clouds rallied and two minutes after sitting found ourselves scurrying from the spout of rain crashing down through the awning.

Never mind all that. We received a new table under a slightly less temporary roof and sat about stuffing ourselves.

Too often, the eggs benedict family of dishes ends up some kind of culinary copout; hollandaise slopped over a mess of food disguises some shortcoming of the chef.

At Dumont, better known for their famous burger, the exactness of preparation proved otherwise. The precisely poached eggs and the crispy toasted bread all spoke to a dish that could stand without even a dash of hollandaise.

432 Union Avenue

Waffle Party!

By on Wednesday, June 6th, 2012 at 5:37 am

What better way to convince your friends to trudge through snow to come hang out? Feed them waffles.

Whenever it would snow enough to muck up metropolitan region to grind everyone to halt, I’d whip out the waffle iron and start cooking. The results: