One of things Mark and I miss the most about living in Burlington, VT is the quality and quantity of Asian restaurants. Somewhat surprisingly, there were at least 4 Thai places, 2 sushi places, and a handful of Chinese places all within walking distance. Since we've been back in NJ, we have been lamenting the fact that all the good Thai places are at least 20 miles away. No more! Mark discovered a new place that opened just one town away from us in Lincroft, called Manow Asian Bistro. Tonight we tried it out.
The outside is nothing much to look at, but once we got inside, the decor improved. A mostly dark color palette, along with shiny wood tables and tastefully low lighting made the space pleasant and relaxed. It was pretty empty, so we received prompt, and friendly, service. The menu was quite big, with a good selection of appetizers, soups, and salads. Mark and I split the shrimp and crabmeat spring rolls to start. They came with a soy herb dipping sauce that was a great shade of green. It was a very tasty take on the traditional spring roll. The rest of the menu consisted of curries, main entrees, seafood, and noodle and rice bowls. A very pleasant surprise was the extensive vegetarian part of the menu. It included everything from appetizers to entrees, all in a separate section. For dinner, Mark ordered green curry with tofu and I ordered pad woon sen (bean thread, cabbage, egg, mushroom, carrot, shrimp). My dinner was excellent. Not greasy, full of tasty veggies, a generous number of shrimp, and the overall flavor was super tasty. Mark said his was very good as well. As soon as it came to the table, we could both smell the curry. Besides the tofu, it was full of vegetables like baby eggplants, carrots, and baby corn. The fact that our dinners only cost $13 and $12 respectively made it even better. The portions were huge; I have some lunch for tomorrow at work.
This place is a fantastic addition to the local restaurant scene. It fills a much needed Thai food niche that is otherwise empty in the immediate area. The food is legit, delicious, and reasonably priced. Plus, they do take out, and deliver. I am hoping this place does well and gets a lot of business, mostly for the selfish reason that I want to eat there regularly. Try this place out! Not only for me, but for your own palate. You can find them on the web here.
10.30.2008
10.24.2008
Brickwall Tavern
Last night, in anticipation of having today off from work, Mark and I ventured out to one of our favorite restaurants, the Brickwall Tavern in Asbury Park, NJ. As usual, it didn't disappoint.
The Brickwall occupies what used to be a boarded up space on the east side of Cookman Avenue, an up and coming area in town. When you enter the space, you can see the influence of the area right away. As per the restaurant's name, there is lots of exposed brick, an open ceiling that lets you see all the pipes, and a wide open space with a few pillars scattered about. Dim (but not too dim) lighting and a neutral, industrial color scheme adds to the appeal. There are also a range of choices of where and how to sit. A giant bar runs for almost the length of the restaurant, and a few tall bar tables are nestled at the front of the restaurant, right in the windows. In terms of sit down tables, there are some more high bar tables closer to the bar, and plenty of normal tables spread throughout the rest of the space. Prime spots are right up by the window.
The menu. Where should I start. First of all, the menus themselves are very cool. They are some sort of heavy wood or fiberboard that are printed with the menu on both sides. A unique take on the traditional menu, for sure. The menu might not be the best for someone who is indecisive (ahem...) since there are all kinds of choices. They have your standard appetizers and entrees sections, but on top of that, they have salads, sides, and tavern fare sections, too. Tavern fare is where you get the biggest bang for your buck. Items on this part of the menu max out at $13, but the average is closer to $10; you can guarantee there is something for everyone too, given that there are anywhere from 15-20 things on the tavern menu at any given time. Sides are also a great idea. For $2-$5, you can add on anything from mac and cheese, to sweet potato fries, to Parmesan grits (my personal favorite). I wish I had more to say about the dessert menu, but I can usually barely finish my dinner before I'm stuffed.
Beer! This place is a mecca for draft beer in the area. There are way more interesting choices than anywhere else around. How many places have Troegs, Stone IPA, and Purple Haze on draft? There's also an impressively varied selection of microbrews and imports. There's a wine list too, for those who prefer that, and of course the bar is stocked with all the essentials for a stiff drink. The bar is always busy, and the bartenders (and waitstaff too) are always friendly. If live music is your thing, every Thursday, Friday, and Saturday the Brickwall has artists performing from 9pm on. They have everything from reggae to DJs. I've always gone to the Brickwall for dinner, with a drink, but this place would hold it's own if you were looking for a cool place to have a few drinks with friends and hang out for the evening .
Overall, the Brickwall Tavern is a gem in Asbury Park. It's got great ambiance, delicious food, very reasonable prices, and one of the better drink menus in the area. On top of everything else, this place draws an eclectic crowd from the surrounding area. That's more than a lot of places can say. I can guarantee that if you go to the Brickwall once, you will be back. Regularly.
The Brickwall occupies what used to be a boarded up space on the east side of Cookman Avenue, an up and coming area in town. When you enter the space, you can see the influence of the area right away. As per the restaurant's name, there is lots of exposed brick, an open ceiling that lets you see all the pipes, and a wide open space with a few pillars scattered about. Dim (but not too dim) lighting and a neutral, industrial color scheme adds to the appeal. There are also a range of choices of where and how to sit. A giant bar runs for almost the length of the restaurant, and a few tall bar tables are nestled at the front of the restaurant, right in the windows. In terms of sit down tables, there are some more high bar tables closer to the bar, and plenty of normal tables spread throughout the rest of the space. Prime spots are right up by the window.
The menu. Where should I start. First of all, the menus themselves are very cool. They are some sort of heavy wood or fiberboard that are printed with the menu on both sides. A unique take on the traditional menu, for sure. The menu might not be the best for someone who is indecisive (ahem...) since there are all kinds of choices. They have your standard appetizers and entrees sections, but on top of that, they have salads, sides, and tavern fare sections, too. Tavern fare is where you get the biggest bang for your buck. Items on this part of the menu max out at $13, but the average is closer to $10; you can guarantee there is something for everyone too, given that there are anywhere from 15-20 things on the tavern menu at any given time. Sides are also a great idea. For $2-$5, you can add on anything from mac and cheese, to sweet potato fries, to Parmesan grits (my personal favorite). I wish I had more to say about the dessert menu, but I can usually barely finish my dinner before I'm stuffed.
Beer! This place is a mecca for draft beer in the area. There are way more interesting choices than anywhere else around. How many places have Troegs, Stone IPA, and Purple Haze on draft? There's also an impressively varied selection of microbrews and imports. There's a wine list too, for those who prefer that, and of course the bar is stocked with all the essentials for a stiff drink. The bar is always busy, and the bartenders (and waitstaff too) are always friendly. If live music is your thing, every Thursday, Friday, and Saturday the Brickwall has artists performing from 9pm on. They have everything from reggae to DJs. I've always gone to the Brickwall for dinner, with a drink, but this place would hold it's own if you were looking for a cool place to have a few drinks with friends and hang out for the evening .
Overall, the Brickwall Tavern is a gem in Asbury Park. It's got great ambiance, delicious food, very reasonable prices, and one of the better drink menus in the area. On top of everything else, this place draws an eclectic crowd from the surrounding area. That's more than a lot of places can say. I can guarantee that if you go to the Brickwall once, you will be back. Regularly.
10.20.2008
Maple Roasted Cashews
How about a recipe that is as quick and easy to make as it was for me to write this blog entry?
MAPLE ROASTED CASHEWS
-a few handfuls of whole cashews
-1 tbsp canola oil
-about .25 cup real maple syrup (Vermont made please!)
-a few sprinkles each of cinnamon, salt, pepper, and a tiny pinch of cayenne pepper
-Preheat the oven to 350.
-Toss everything together in a bowl.
-Pour nut mixture on a baking sheet that has been oiled (to prevent any sticking).
-Bake for about 20 minutes, checking every 5 minutes or so and stirring.
-The nuts are done when they are slightly browned and fragrant.
I love bringing these nuts to work in a little Pyrex container with some dried fruit, like apricots. It is the perfect pick me up when the 3:00pm lull rolls around. Don't be a victim of the vending machine! Make these instead!
MAPLE ROASTED CASHEWS
-a few handfuls of whole cashews
-1 tbsp canola oil
-about .25 cup real maple syrup (Vermont made please!)
-a few sprinkles each of cinnamon, salt, pepper, and a tiny pinch of cayenne pepper
-Preheat the oven to 350.
-Toss everything together in a bowl.
-Pour nut mixture on a baking sheet that has been oiled (to prevent any sticking).
-Bake for about 20 minutes, checking every 5 minutes or so and stirring.
-The nuts are done when they are slightly browned and fragrant.
I love bringing these nuts to work in a little Pyrex container with some dried fruit, like apricots. It is the perfect pick me up when the 3:00pm lull rolls around. Don't be a victim of the vending machine! Make these instead!
10.12.2008
Not Quite Homemade Soup
Let's face it. While I'd love to make soup from scratch every night of the week, it is simply impossible. Some nights just don't have enough hours and minutes in them to do it. Luckily, I have discovered some good starters that I trust. One of them is Bean Cuisine. I have had a few different varieties, but my favorite by far is Lots of Lentil. The way this works is, the mix provides the lentils (or beans depending on the variety) and the spices. You provide the veggies, stock, and meat if you choose.
Lots of Lentil is very easy. You add carrots, onions, garlic, a can of diced tomatoes, and veggie stock. That's it. The package provides the rest, including a spice packet that smells incredible. Toss in a little salt and pepper and you're done. This does take a while to cook, but rest assured that the package recommends a lot more time than is needed. On Lots of Lentil, it suggests 1.5 to 2 hours at a simmer, but after 45 minutes, my lentils were tender and done.
These soup starters make a ton of soup, so it's a good bet if you plan on freezing it or sharing it. I made this a few nights ago for just Mark and I and packed the fridge with leftovers. Today I brought them to a friend's to reheat and share during Sunday football. If you want a big batch of hearty, homemade tasting soup, give Bean Cuisine a try. Once you do, your pantry won't be without this staple.
Lots of Lentil is very easy. You add carrots, onions, garlic, a can of diced tomatoes, and veggie stock. That's it. The package provides the rest, including a spice packet that smells incredible. Toss in a little salt and pepper and you're done. This does take a while to cook, but rest assured that the package recommends a lot more time than is needed. On Lots of Lentil, it suggests 1.5 to 2 hours at a simmer, but after 45 minutes, my lentils were tender and done.
These soup starters make a ton of soup, so it's a good bet if you plan on freezing it or sharing it. I made this a few nights ago for just Mark and I and packed the fridge with leftovers. Today I brought them to a friend's to reheat and share during Sunday football. If you want a big batch of hearty, homemade tasting soup, give Bean Cuisine a try. Once you do, your pantry won't be without this staple.
10.07.2008
Red Pepper Risotto
One of my favorite dishes to make in the cooler seasons is risotto. It may sound like a fancy dish you only get in a restaurant, but this is a total myth. You can make risotto with pantry ingredients any night of the week, and you can add just about any kind of vegetable you like. I usually make a mushroom risotto (that's another entry), but I felt like trying something new last night. I remembered a recipe I had seen in the New York Times last week, so I decided to give it a try. You can find the recipe here. Once you make a successful risotto for the first time, you will be hooked. It is well worth the 20-25 minutes of stirring, I promise. And since most risotto recipes call for wine, pairing your dinner with your beverage is already done for you. This recipe could be made vegan by skipping the cheese, but personally, I don't recommend it. As we all know, I am a cheese fiend, and it adds even more creaminess to the rice when added towards the end.
The only thing I needed from the store was saffron threads. I finally sucked it up and bought them. Saffron is a spice that is actually from the reproductive parts of the crocus flower. As you may know, saffron costs more than gold. This stuff averages anywhere from $500 to $5000 per pound. Luckily for us, saffron is something you use very sparingly. You can find it in most grocery stores these days, and it is really worth keeping around. It adds a very unique flavor (that is actually very hard to describe) and a fantastic golden color to food. It definitely adds something special to any meal. It worked well with the red peppers in this dish, and honestly, I think it would be a disservice to skip it. So don't fear the seemingly high price tag on saffron; just keep it in a air tight container and it will last you. And it will add a layer of flavor that it pretty much impossible to get anywhere else.
The only thing I needed from the store was saffron threads. I finally sucked it up and bought them. Saffron is a spice that is actually from the reproductive parts of the crocus flower. As you may know, saffron costs more than gold. This stuff averages anywhere from $500 to $5000 per pound. Luckily for us, saffron is something you use very sparingly. You can find it in most grocery stores these days, and it is really worth keeping around. It adds a very unique flavor (that is actually very hard to describe) and a fantastic golden color to food. It definitely adds something special to any meal. It worked well with the red peppers in this dish, and honestly, I think it would be a disservice to skip it. So don't fear the seemingly high price tag on saffron; just keep it in a air tight container and it will last you. And it will add a layer of flavor that it pretty much impossible to get anywhere else.
10.01.2008
Mexican Lasagna
For a while now I have been interested in the idea of Mexican lasagna. I just haven't seen many vegetarian versions. Tonight, I finally decided to wing it and make something up, and happily, it worked out quite well. This recipe sounds labor intensive, but it really isn't.
MEXICAN LASAGNA
-oil
-1 cup basmati rice
-1.75 cups water
-1 8 oz. can tomato sauce
-1 4 oz. can diced green chilies
-2 tsp chili powder
-2 tsp cumin
-1 tsp dried parsley
-.5 tsp garlic powder
-salt and pepper
-2 red peppers, sliced
-1 red onion, sliced
-1 can black beans, rinsed and drained
-8 oz. pepper jack cheese, shredded (Cabot please, don't even bother with an impostor cheese)
-6 spinach tortillas, quartered
-8 oz. taco or enchilada sauce
-Combine rice, water, chili powder, cumin, dried parsley, garlic powder, salt and pepper. Microwave on high for 5 minutes, then on 50% power for 15 minutes. When done, stir in green chilies and tomato sauce, and set aside.
-While the rice cooks, saute the peppers and onions in oil until soft and slightly blackened.
-Oil the bottom of a large baking dish. Arrange 2 tortillas worth of tortilla quarters to cover the bottom.
-Spoon in the rice mixture, and spread evenly. Sprinkle with a bit of cheese.
-Layer 2 more tortillas worth of tortilla quarters over the rice and cheese.
-Add the black beans next, and spread them evenly. On top of the beans, put in the cooked peppers and onions. Sprinkle with some cheese.
-Layer the last of the tortilla quarters on top. Pour the taco/enchilada sauce evenly over the top. Add the rest of the cheese.
-Bake at 350 degrees for half an hour. Cover the dish with foil for the first 15 minutes, then remove the foil for the rest of the cooking time.
Overall, this dish was enjoyed by Mark, myself, and my parents. I know it sounds complicated, but truly, it is fairly easy since there isn't a ton of time-consuming prep work. It's also a very pretty dish, with the green tortillas and the red peppers and sauce. I wouldn't recommend this dish for less than 4 people since it fills up a 9x13 baking dish. I would recommend it on a night when you got stuck in a downpour after work and you feel like eating some comfort food! Trust me on that one!
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