Showing posts with label hearty vegetarian food. Show all posts
Showing posts with label hearty vegetarian food. Show all posts

Monday, March 21, 2016

Meatless Monday, 9th & Coles Tavern, March 21st, 2016

Good morning, apologies for the short post, but I'm been busy prepping for tonight's service (trying to come up with a good batter for the cabbage—I'm thinking something Guinness-based). I have some big news coming that I will blog about soon! Tonight's menu below:


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!




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!

 

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:




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

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


Sunday, December 27, 2015

Eggplant with Buttermilk Sauce a la Yotam

Soon after I started this, my buddy Chef Paul from BMC invited me over to his house and declared "Dude, this is the book and the chef you need to check out, what he does with vegetables is ridiculous." We were kind of in a rush, so it went in one ear and out the other. The next time I was over his house, he brought it up again, "Did you get this book yet!?" Luckily for me, Christmas was right around the corner and Santa was looking for something to get me.

The recipes are beautiful and the book is so engaging that I read it in it's entirety on a 2 hour flight to Michigan where I ended up preparing the book's cover dish. See photos below. It tasted better than it looks, and it looks pretty damn good!


 

Friday, December 25, 2015

Super-Savory Vegetarian Frittata: What's Left in the Fridge

Every Christmas Day, we hop a flight to Michigan to visit family for a few days. At home though, after opening up presents, we planned on hitting up the local iHop. I realize it's not the sexiest place to have breakfast, but it's open on Christmas and it's still one of my all-time-favorites...along with the Waffle House (Bourdain got that one right in his Charleston episode). However, upon looking in our fridge, it dawned on us that we had the ingredients to make a possibly super-tasty frittata.

This one had sweet potato, farm-fresh eggs, French olives, parmesan cheese, pine nuts, and a couple of grape leaves left over from last night. My son also noted that we still had a little parsley in our "outside garden" (aka 3 small planter boxes of now-dying herbs).

About 30 minutes later the "We're Leaving-After-Eating-What's-Left-in-the-Fridge-Frittata" was born. It ended up being one of the top 10 things I've ever made. :-)

 


Thursday, December 17, 2015

Cold Rainy Nights Deserve Hot Stuffed Shells!

Tonight, 9th & Coles Tavern will be offering a special I made yesterday. Stuffed shells in my homemade marinara—just like your mama used to make! In addition to the shells, the meal comes with a serving of arugula salad with lemon vin, and the remaining Minestrone soup from Monday. Go in and fill your belly with this hearty deliciousness. I will be posting the next Meatless Monday menu tomorrow with pictures of my sample dishes. Ciao, or as I like to say, Chow!


Saturday, December 5, 2015

Meatless Monday, 9th & Coles Tavern, December 7th, 2015

This is the menu I will be serving at 9th & Coles Tavern for their initial Meatless Mondays offering. Also, this is the beet dish that will be served as the first course. I keep jumping back and forth between a mint pesto or an oregano one. Either compliments the beets nicely so I guess it will be a "game-time" call. Speaking of call, make a reservation if you are coming: (201) 839-5604, not because I think we will sell out, but because it will be helpful for planning.

Wednesday, December 2, 2015

Mushroom Bourguignon

Perfect for cool, fall/winter days. I will be serving this Monday, December 7th, 2015 at 9th & Coles Tavern in Jersey City as part of their Meatless Mondays initiative. Note for the non-veg: when I brought a tasting to the tavern last night, the overall perception was, "Tastes just like Beef Stew!" (Not exactly what I was going for, but i'll take it!)
Mushroom Bourguignon with
Whipped Potatoes