Monday, February 29, 2016

Meatless Monday, 9th & Coles Tavern, February 29, 2016

I'm about to head over to the restaurant in order to start prepping for tonight's meal. It should be a good one! In the walk-in, there are some ripe delicata squash that I plan on turning into a creamy soup, topped with a piece of garlic toast and some toasted pumpkin seeds. The second course will be deep fried Brussels sprouts and chickpeas tossed in chives, sesame seeds, and a little bit of honey, giving them a savory/sweet flavor (some customers refer to them as "9C Crack"). The third course will be roasted-root-vegetable tacos served with some traditional red cabbage slaw and an amazing salsa verde, made by my colleague who will joining me in the kitchen, Felicito. Finally, a bowl of pasta with olives, capers, spinach, and Parmesan tossed in a homemade broth and olive oil—a "white puttanesca" if you will.

It is possible to get individual items or you can just get the entire tasting for 30 bucks. See you there!

 

Friday, February 19, 2016

It's Already Friday, But I've Been Thinking About Monday Since Tuesday

It's already Friday, but I've been thinking about Monday since Tuesday and I'm pretty sure we're ready to go. This week I'm delving deeper into the use of spice to liven things up a bit. Spring is right around the corner and with it brings new ingredients from the farm. But for now, beets, carrots, potatoes, Brussels sprouts, cabbage, and rutabaga (if anyone can email or message me good rutabaga ideas, I would be extremely grateful!), in all their wonderful rooty goodness are the colors of my pallet. And when I say "spice" I'm referring to depth, not necessarily heat.

The first course will be a beet and veggie-ball stew—a take on a traditional Iraqi-Jewish dish—deep spices, but more savory than hot. The second course will actually be a little spicy, a Moroccan carrot salad. The heat is such that it enhances the dish without overpowering it. Third course, a traditional Patatas Bravas, something i've been making a lot lately at Raval, and truth be told, the amazing farm potatoes should be highlighted at least once each menu. This will be served with some sort of aioli that hasn't been chosen yet—I want it to be different, but still keep Spanish roots. The fourth course will be a Kentucky-fried portabella mushroom served with sautéed spinach and (quite possibly) the best peanut sauce I have ever had. This is the first dish that Buddi (the other cook who's with me Mondays) has contributed and it's everything you could possibly imagine it being—a sweet-smokey-roasted-salty peanut puree with a touch of heat from toasted red chili pepper flakes.

It's finally going to be nice, so come out and shake some of that winter off, with some hearty vegetarian food! See you there.

Some pictures of last week's menu and one dish that is surely on the horizon in the next month or so below.

**It should be noted that we now offer everything à la carte as an additional option to the tasting menu.

Jersey City Vegetarian Meatless Monday Menu for 2.22.2016 9th & Coles Tavern

Warm beet and arugula salad with crumbled, toasted pecans
Bbq tofu and cabbage tempura with a peanut sauce

And coming this spring, my son's favorite: "Remi's" Ratatouille:

"Remi's" Ratatouille


Monday, February 15, 2016

Meatless Monday, 9th & Coles Tavern, February 15th 2016

This week's menu is a combination of some bar-food ideas mixed with dead-of-winter, root-vegetable and bean soothing goodness. A nice pink lentil soup with either fried Brussels sprouts or an Italian Gremolata will start things out. This will be followed by a warm beet, caramelized red onion, and spinach salad that will be tossed in an orange-tarragon vinaigrette. Third, fried BBQ tofu served on a bed of cabbage tempura, topped with a home-made peanut sauce. The 4th course will be veggie sliders, dressed with sun-choked cherry tomatoes, bread and butter pickles, and a white pepper aioli (vegan)…actually, now that I think about it, the entire meal is vegan…. But don't let the "V-word" scare you, this food is rich, super filling, and plenty flavorful! Each one can be made à la carte as well. Hope to see you there.


 


And from last week: Spanish cous-cous stuffed onion on top of a red onion and pigeon pea relish:




Monday, February 8, 2016

Meatless Monday, 9th & Coles Tavern, February 8th, 2016

As of late I've been running the kitchen a couple nights a week at Raval, a very "vibey" Spanish tapas place on Newark Ave. in Jersey City. It's not a vegetarian spot, but they do have have great vegetarian options. Because of this I have not had the time to post any good prep photos; but worry-ye-not, prep is being done and this week's menu is easily one of the best. I am going over to 9C in a little bit to start, so i will post photos as I go. Menu below.