Saturday, January 30, 2016

Meatless Monday, February 1st, 2016. Food as Good as La Liga.

My good friend Tom is celebrating his 50th birthday in Madrid starting this weekend. In honor of this occasion (and the fact that starting Sunday I will be plying my trade a couple days a week in a really cool tapas restaurant downtown) this week's menu will be a vegetarian take on a few Spanish tapas. I'm also going to do a bowl of Tossed Chick Pea and Brussels Sprouts and the Orange-Tarragon Carrots--I'm really enjoying the way the toasted pecans work with the vinaigrette. It's going to be warm and drizzly (warm being the focus) on Monday, but I hope to see you there! (Edit: Oops, almost forgot to post the menu...)


And a couple photos of dishes coming out the kitchen last week:

Broccoli & Cheese Toast
Fave Cicoria

Friday, January 22, 2016

Meatless Monday January 25th: We Will (Not) Be Snowed In?

Pretty harsh weather predicted for this weekend, but hopefully it will clear up enough by Monday to open 9C (Edit: It is, come on down!) This is easily one of my favorite menus since starting this job/blog. The Puree of Fava Bean and sautéed greens is old-school Italian and it's amazing! The entree?: PASTA...I can seriously eat pasta for every meal for the rest of my existence and be perfectly happy. Menu and a shot of the Fava dish (Edit: and a couple others) below.

(Update) A few more photos of today's menu:

Paprika Broccoli and Cheese Toast
Poached Carrots

I could take an IV of this dressing, goes with the carrots

Saturday, January 16, 2016

Vegetarian Food Made with Guinness Beer! A Meatless Monday Jam @ 9th & Coles Tavern

As of January 1st Guinness beer will be made vegetarian/vegan. They used to use isinglass, a fish byproduct that traditionally helped remove yeast prior to Kegging, but have figured out a way to get the same result using alternate methods. NBD taste wise, but good on you Guinness all the same!

So at the request of Tony Frier, proprietor of 9th & Coles Tavern, this weeks' menu will highlight the beautiful dark beer, including Guinness-baked bread served with goat cheese and a Guinness reduction—a dish I've heard is ridiculously amazing yet hard to perfect. I'll see if I can remember a thing or two from Bake Shop 001 (HCCCS 2008ish, whaddup?!).

Menu image below, and I will post photos of the actual dishes as I prep them. 

1. Irish-themed Guinness Bread served with a Guinness reduction and a spiced ricotta cheese (or maybe goat) spread--A beer version of wine and cheese plate
2. A Caesar Salad with pressed flat bread and Guinness caramelized onions 
3. Guinness Marinated Tofu served with sautéed 9C Tavern cabbage
4. Vegetarian Guinness stew with mashed potatoes

It's going to be freaking cold out Monday, so come to 9C, grab a Guinness, and warm up with some hot Guinness stew!

(I'm also including a couple photos from last week's Italian themed MM because this is where I tend to keep track of them...)

Ein Prosit!

Prep photos for tonight, 1.18.16:

Guinness Bread
Guinness stew reducing down

And from last week, the Eggplant Parmesan and the "White" Pasta Puttanesca:

Sunday, January 10, 2016

Meatless Monday, 9th & Coles Tavern, January 11, 2016

This week at 9th & Coles Tavern, I am preparing another farm-fresh meal (well as fresh as you can get in January, thank (insert deity here) for root cellars and walk-ins.

Even though I have predominately German/Polish blood, the fact that I grew up in NJ makes me at least part Italian. I would put my Polish mom's gravy up against just about anyone's :-), and that's where I'm going with this week's menu—Upstate NY, Italian!!

The soup will be a take on Escarole and White Bean, subbing shaved Brussels Sprouts for the leafy green. This started with a fresh veggie stock, in which the beans were cooked, then the sprouts and other ingredients were added to make a nice simple, brothy soup. This will be served with a piece of pecorino-toast and a drizzle of olive oil.

Second course will be a roasted beet and poached carrot salad served with an orange tarragon dressing. I poached the carrots standing up and stuffed into a large pan, creating a nice caramelization at the bottom of the carrot. The don't need to do much, they're perfect with a simple roast.

Third course will be a Pasta Puttanesca, with the entree being my take on an eggplant Parmesan. I will make these two in the restaurant's kitchen tomorrow, not exactly sure what I am going to do with the eggplant, but I have an idea and I'm pretty sure it's gonna involve the deep fryer! Hope to see some of you there, last week's event sold out by 10:00pm, Cheers!

Sunday, January 3, 2016

My Nana's Pierogi and/or The 4th Course for Monday

There usually isn't roasted garlic or parsley in the potato mix for this, but the garlic that Tony had brought back to the restaurant from the farm looked too good not to use...
Jersey City Vegetarian: Roasted Garlic
...see what I mean? So with that exception, these were made with my Nana, Helen Borek's recipe. I can't say they're as good as hers, or even as good as my mom's, but they turned out better than I could have expected, which is saying something. :-)

In addition to sour cream and dijon mustard, they will be served with some homemade sauerkraut (kapusta) and a little dollop of beet and horseradish shunt, more commonly known as Ćwikła.

See you tomorrow! (More pics below.)

Jersey City Vegetarian: Homemade Pierogi
 Jersey City Vegetarian: Homemade PierogiJersey City Vegetarian: Homemade Pierogi

Jersey City Vegetarian: Homemade PierogiJersey City Vegetarian: Homemade Pierogi

Saturday, January 2, 2016

Pumpkin Soup with Celery Root Puree and Dried Cranberries

This was my test batch for the soup we will be serving for this upcoming week's Meatless Monday at 9th & Coles Tavern (1/4/16). I've never cooked whole pumpkins before, but it worked really well and the soup turned out better than I expected. When I removed the pumpkins from the pot the skin fell away, leaving perfectly roasted pumpkin flesh that was puréed with veggie stock and a little almond milk. We had a celery-root ball in the fridge, so that was puréed and added too. It was one of those soups that made you feel like a better person on the inside. :-P

Happy New Year, and thanks for checking this blog out, my numbers are increasing 10-fold!

Pumpkin Soup with Celery Root Puree and Dried Cranberries
 Pumpkin Soup with Celery Root Puree and Dried Cranberries

Pumpkin Soup with Celery Root Puree and Dried Cranberries