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

Goat Cheese and Beet Salad

By on Wednesday, June 13th, 2012 at 6:00 am

Beet salad with red and golden beets

Farmer’s market fresh beets are served best in a simple fashion highlighting their sweetness.

In this case, I had my hands on both red and golden beets. Golden beets are less common and smaller, but they also have more sweetness and less beet-ness. They also add a bright bit of color to an otherwise bloody looking salad.

The tartness of goat cheese contrasts the sweetness of the beets. Of course, your hands will also be a bloody mess.

Golden Beets
Red Beets
Goat Cheese

Roast beets in vinegar until tender, but solid. Remove skin. Slice thinly either with a knife or mandolin. Toss with goat cheese. Serve cold.