Showing posts with label Meatless Monday. Show all posts
Showing posts with label Meatless Monday. Show all posts

Saturday, March 26, 2016

Meatless Monday, 9th & Coles Tavern, March 28, 2016

This week's menu at 9C is a cross between dishes I have been making for a long time and ones that I recently started experimenting with. The classics are arugula salad with lemon vinaigrette and Parmesan (sans cheese, if you want it vegan) and the collard green blunts, both dishes I have been making/eating for quite some time. The experimental ones are squash mash with mushrooms and the ever-evolving homemade seitan wings. I think I may have nailed the wing recipe down finally. Hope to see you there.

Tonight's menu:

Seitan wing production:


Collard green blunts:

Jersey City Vegetarian: Collard Green Blunts

Monday, March 14, 2016

Meatless Monday, 9th & Coles Tavern, March 14th, 2016

I've been getting a lot of emails lately asking about the menu and whether meatless Monday (MM) is happening "this week." Let me say that MM will always be happening at 9th & Coles Tavern as long as I am there, and hopefully beyond. I do need to adjust my schedule a bit so that I am posting the menu sooner than the day of…

This week, in honor of St. Patrick, we will be serving an Irish themed menu. Not all the dishes are Irish per say, but they all incorporate some aspects of Irish cuisine. For example, the first course is a vegetarian Caesar salad, which obviously is not Irish, but the soda bread croutons are and I think they'll compliment the Romaine and creamy dressing nicely. The second course will be a creamy fava bean hummus, a dish I've been working on for a few weeks now. It's a take on a traditional Italian fave cicoria (see the image to the left) and it will be served this with some seasoned, homemade potato chips. Next up is a take on fish and chips, only we will be subbing tofu for fish. Now I know some people just do not like tofu—they don't even like the idea of it—but I was messing around with this dish last night and you're gonna have to trust me on this, it's good! :-) Especially when it's drizzled with a semisweet malt vinegar reduction. The potatoes are directly from the farm and they pretty much speak for themselves. They'll be tossed with chopped parsley and lemon zest—a flavor combo that's becoming increasingly prominent in 9C's kitchen. The final course is a Lager Stew, and according to my history folder, it's a take on this Vegetarian Times dish, only I'll be using the root veggies we have and it'll be served with pearled Israeli couscous. Actual menu below, see you tonight!

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.

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