To celebrate the upcoming holidays, and as a Thank You to our wonderful clients, we came up with a special year-end menu. Happy eating and Happy Holidays from Kickshaw Cookery!
Beef Tenderloin
~sea salt-pepper and herbed mustard crust~
Baked Clams Oreganata
~buttered breadcrumbs with citrus, mint, oregano and clam jus~
Olive Oil Focaccia Bread Salad
~Hot Bread Kitchen Focaccia, wilted baby kale, dried fall fruit & crisp arugula~
Roasted Parsnip and Tender Haricot Verts
~anchovy salsa verde~
Marinated Zucchini Ribbons, Roasted Red Bell Peppers and Italian Eggplant
~Hot Bread Kitchen Ciabatta rolls~
Salted Apple Cider Caramels
~touch of whiskey~
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Tags: Bread Salad, festive, holiday, Hot Bread Kitchen, Italian, menu ideas
A few months ago, the editor on Town & Country Philippines reached out to Pilar to see if she would contribute to T&C’s Fabulous Food List.
Says Pilar, “New York is belly-full of dining experiences, and narrowing them down to a Favorite 10 in this ever-changing landscape is a daunting yet delectable task. Here’s my best attempt at a well-rounded itinerary to help you drink and eat your way through New York.”
Town and Country Fabulous Food List: New York
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Tags: amor y amargo, casa mono, Favorite Restaurants, frej, lucali, maharlika, maison premiere, marea, New York, New York Eating Itinerary, sakagura, smorgasburg, taste of ethiopia, Town & Country
As some of you know, Kickshaw Cookery first started with a program called Got Lunch?, a membership-based lunch service that provided inventive menus and freshly prepared meals to our customers, twice a week. But alas, our trusty subways and limited limbs could only take us so far, and we put the program on a mini-hiatus last fall.
After much thoughtful retooling (and scoring an amazing delivery service), we are excited to introduce the new incarnation of our Got Lunch? program. Keeping the elements of the original program – surprise menus, tasty meals made from scratch, and a consistent delivery schedule – we are taking the Got Lunch? program out of the box.
We are moving from an individual subscription model to working with companies and organizations that are interested in providing this service as a benefit to their employees. We have a minimum of 20 people per company, are able to deliver anywhere in Manhattan (Downtown folks rejoice!). We are also able to offer different membership levels to best suit the company’s needs: delivery once a month, once a week, or bi-weekly.
Interested in bringing Got Lunch? to your place of work? E-mail us at info@kickshawcookery.com for additional information or to set up a tasting.
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Many people ask us how we develop our menus and dishes, and the truth is it involves a highly unscientific process. Shaped by meals from childhood, inspired by food we eat, and refined by ideas in magazines and books—something clicks, and the ideas unspool like a ball of thread.
Not unusually, we will text each other with cryptic messages: “Toms candied, curds”, “another example.” Recipes and flavor combinations are found scribbled on post-its, receipts, or whatever piece of paper that happens to be within arms reach. Our most favourite recipes become shape-shifters, showing up as an entrée here, converted into a one-bite popper there, and even end up as a sandwich. One such recipe is our Lemongrass Porchetta.
Over at Kickshaw Cookery, we have an unabashed love for pork. And the two-day process for our Lemongrass Porchetta is testament to this. Reading old e-mails, we realized that the original idea for this recipe has been kicking around since we started Kickshaw Cookery ~ a little over a year ago. The charge was to develop a sample item to be given out at an indoor Farmers’ Market. So immediately, the nature of the event gave us some parameters to work around. 1.) It had to be fairly easy to eat, 2.) We had to be able to make a lot of it, as we would need to be at the market for 8 hours, and 3.) In that one bite, it had to evoke what Kickshaw Cookery was about.
We settled on pork as a protein fairly quickly, and a sandwich form (for ease of eating) soon afterwards. But, what kind of pork sandwich? That was the question. Did we want to do a Cerdo al Horno, using pork belly slow roasted until a beautiful crackling developed? Or did we want to do a spin on the Southeast Asian Bánh Mì, with grilled pork, paté made from scratch and served with house-made pickles?
Neither of the above were quite what we were looking for, so we then hit the cookbooks for some additional research and came across the Zuni Café’s Mock Porchetta. It was a slow-roasted pork shoulder (perfect, affordable and high yielding!), was stuffed with aromatics and herbs (sage, onions, rosemary, garlic), and it could totally be sliced and served in a sandwich (easily consumed!) This was a great jumping off point, but how could we build on it and make it distinctively Kickshaw Cookery’s?
We had an idea: Earlier that summer, we had brined and then roasted a whole suckling pig, the results of which had sealed our faith in brining meat. We knew that whatever the end recipe, we definitely wanted to brine the pork. And, as is always the case with us, ideas come back around. We returned to our Southeast Asian roots and revisited the initial inspiration of a Bánh Mì. We loved the idea of pickles in a sandwich to add a crunch, as well as acid to cut through the fattiness. In the Visayas region of the Philippines, when they roast a whole pig on a spit, they stuff it with lemongrass, garlic, scallions and onions and swath it with a sugared coconut water as it is cooked over an open flame. People all over the world, Bourdain included (check it out here), swear by this mixture. Using that as a base, we then developed an herb stuffing mixture that included lemongrass, garlic and scallions, as well as Thai bird chilies, five spice, fish sauce, ginger, cane sugar and coconut milk. And since we were slow roasting it in the oven, we used the coconut water (this time un-sugared) to baste as it cooked slowly for 4 hours. The result is Lemongrass Porchetta: whole pork shoulder that has been brined for 12-hours, stuffed and slow roasted like a traditional Porchetta, using Southeast Asian herbs and spices instead. It is truly a gorgeous and versatile roast. We have served this as a sandwich with the pickles, a Sriracha aioli and Enoki mushrooms, as well as an entrée with shredded red cabbage for a wedding banquet for 300 people.
We shared our recipe with the December-January issue of FOOD Magazine (Philippines.) Click here to check it out.
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Tags: food, kitchen
