A Knife's Work | Ann Arbor | great food, local people, fresh ideas.

Take Home Menu for week of

AKW Jay — Tue, 10 Nov 2009 13:27:33 +0000

Chickpea Candied Lardon and Spinach Malfatti Soup
Cumin and red chili spiced tomato and chickpea stew with handmade spinach pasta and candied bacon lardons 6/10

Orange Fennel and Black Bean Salad
Black beans tossed with pan roasted fennel, red onions, and orange supremes dressed with a jalapeno garlic orange mojo and finished with fresh parsley 5

Tomato Braised Lentils with Caramelized Onions
Tender tomato braised green lentils with garlic, black pepper and caramelized onions 5

Chicken Confit with Red Chili Roasted Acorn Squash and Radicchio
Chicken legs slow cooked in bacon drippings served with red chili and cinnamon roasted squash and julienne radicchio 10

Olive and Roasted Pepper stuffed Pork Loin with Roasted Potatoes
Butterflied and gently pounded pork loin stuffed with lemon zest, green olives, black olives and roasted red peppers. Served with roasted potatoes 8

Dark Chocolate Bread Pudding
Sweet egg challah baked with a baked with dark chocolate custard 6

Take Home Menu for week of 11.03 – 11.09

AKW Jay — Tue, 03 Nov 2009 12:49:54 +0000

Wild Mushroom and Potato Soup
A delicious fall soup made with wild mushrooms, potatoes, sherry and cream 6/9

Rosemary and Tomato Braised Potatoes
Yukon gold potatoes braised in a rosemary and garlic tomato sauce then finished with chopped capers and fresh parsley 6

Orange, Garlic and Chili Braised Pork Shoulder with Creamy Grits
Slow braised orange and garlic pork shoulder with creamy butter grits 9

Pancetta Wrapped Chicken with Caramelized Root Vegetables
Pancetta and sage wrapped chicken breast over a bed of caramelized carrots, celery and onions finished with honey and thyme 8

Roasted Butternut Squash and Wild Rice Salad
Pan roasted butternut squash tossed with smokey wild rice and green onions. Accompanied by a sweet chili vinaigrette 7

Michigan Pear Clafoutis with Brandy and Orange
Michigan pears bakes in a brandy-orange custard with toasted almonds 5

South Korea Runs on Dunkin: Kimchi Donuts!

AKW Jay — Sat, 31 Oct 2009 14:59:43 +0000

Well, I’ve definitely had scallion pancakes and steamed buns, but never a kimchi donut! I recently found this floating around the web and couldn’t believe the greatness of what I was seeing. It seems Dunkin Donuts is releasing five new ethnic flavors regionally around the world. This includes a yogurt-filled one in Greece and soy-filled one in Japan. The donut has no hole, so they are calling them kimchi croquette. This could eather be one of the greatest food inventions since sliced bread or one of the worst since salted licorice (sorry to all the salted licorice lovers out there). I’m not holding my breath for the soy-filled though.

Take Home Menu for week of 10.27 – 11.02

AKW Jay — Tue, 27 Oct 2009 16:09:23 +0000

Roasted Pumpkin and Red Chili Soup
Puree of pumpkin, carrots, and leeks in a roasted chicken stock finished with sriracha and toasted green pumpkin seeds 6/9

Beet and Potato Salad with Dijon Vinaigrette
Fall salad of thyme roasted fingerling and redskin potatoes tossed with sliced red beets and crisp bacon. Served with a dijon vinaigrette 7

Lemon Pepper Roasted Pork Loin with Cheddar Cheese Polenta and Braised Kale
Lemon and black pepper rubbed pork loin with creamy cheddar cheese polenta and tender braised kale 9

Garlic and Lemon Slow-Roasted Turkey Breast with a Fall Vegetable Hash and Peppered Cranberries
Garlic and lemon marinated turkey breast with roasted rutabaga, potato, pumpkin, red onion and a black pepper-cranberry compote 10

Savory Mushroom, Onion and Sage Bread Pudding
Pan roasted mushrooms sauteed with sherry, garlic, sage and baked with buttermilk bread, eggs and cream 6

Brown Sugar Pineapple Upside Down Cake
Honey, rum and vanilla spiced pineapple upside down cake 5

Take Home Menu for week of 10.20 – 10.26

AKW Jay — Tue, 20 Oct 2009 13:12:09 +0000

Country Ham Hock and Bean Soup
Italian country soup of carrots, celery and onions cooked in smoked ham hock and chicken broth with cranberry beans, chickpeas and fresh herbs 6/10

Shrimp Cakes with Romesco and Roasted Potatoes
Olive oil sauteed shrimp, leek and shallot cakes served over roasted whole potatoes and accompanied by a roasted tomato and almond romesco 7

Sweet Spiced Chicken Rolls with Green Salad and Youghurt Vinaigrette
Cardamon, garlic, and cinnamon spiced chicken baked in puff pastry and served alongside pickled onion and fresh green salad with yoghurt vinaigrette 8

Curried Romanesco and Chickpea Salad with Golden Raisins
Masala spiced chickpeas, romanesco florets, and red onions finished with golden raisins and a curry vinaigrette 6

Mushroom Conserves with Thyme Roasted Potatoes
Shiitake and button mushrooms poached in herb infused extra virgin olive oil with thyme and garlic roasted potatoes 6

Maple Pecan Pie Squares
Maple, bourbon and pecans baked with brown sugar on butter dough 5

AKW Featured in Current

AKW Jay — Wed, 14 Oct 2009 15:24:30 +0000

Just wanted to drop a quick line to let you all know AKW was written up this month in Current Magazine! So when you’re out and about, make sure to stop by a stand and grab a copy. As always, the publication is free and the article is posted online here, Dynamic Cooking Duos at Kerrytown.

Thanks for reading!

Take Home Menu for week of 10.13 – 10.20

AKW Jay — Tue, 13 Oct 2009 12:45:26 +0000

Romanesco Cumin Soup
Onions, garlic and romanesco florets sautéed in cumin chili butter and finished with pickled florets 5/8

Caramelized Fennel and Grape Salad
Sautéed fennel tossed with sliced grapes over a bed of mizuna, bibb, and beet greens and dressed with a toasted fennel seed and red wine vinaigrette 6

Turkish Spiced Chickpea and Eggplant Ragout
Allspice and coriander spiced tomato ragout of chickpeas, eggplant and onions finished with fresh parsley 7

Sherry and Garlic Braised Beef with Roasted Peppers
Sherry, garlic and paprika braised beef with sweet fire roasted peppers 9

Handmade Potato and Cheese Pierogi
Traditional Ukrainian pierogis made with a sour cream dough and fill with potato and cheddar. Served with butter braised onions 9

Blueberry and Buttermilk Sour Cream Coffee Cake
Late season blueberries baked in a butttermilk, brown sugar and sour cream dough 4

Take Home Menu for week of 10.06 – 10.12

AKW Jay — Tue, 06 Oct 2009 14:09:44 +0000

Ham and Split Pea Soup
A classic soup made with ham, carrots, onions and tender split peas 5/9

Butternut Squash, Green Chili and Toasted Pumpkin Seed Salad
Roasted fall squash with fire grilled green chili’s and toasted pumpkin seeds 7

Spinach, Red Onion and Feta Schiacciatina
Wilted baby spinach tossed with sautéed onions, red pepper flakes and feta cheese then baked until golden in a yeasty dough 6

Honey Glazed Ham with Russian Kale and Thyme Roasted Potatoes
Honey and black pepper glazed roast ham over brown sugar braised kale and onions accompanied by thyme roasted potatoes 9

Ancho Beef Stuffed Chilies with Sweet Corn Pudding
Roasted poblano chili’s stuffed with beef, garlic, onions and queso blanco. Served with a sweet corn a pudding 9

Lemon Bars on Brown Butter Shortbread
Fresh lemon curd baked on a layer of buttery shortbread 4