cookbook – Back of the House

November 12, 2018March 16, 2020

Battersby: Spaghetti with Chile and Sea Urchin

Sea Urchin. AKA Uni. The gonads of this spiny echinoderm have been a delicacy in Japan and parts of the Mediterranean for years. In the past decade, however, uni has become such a trendy culinary product that it’s now difficult and expensive to track down a good source. I prefer Santa Barbara uni, which tends … Continue reading Battersby: Spaghetti with Chile and Sea Urchin

November 2, 2018March 16, 2020

Taste and Technique: French Onion Soup

Many accomplished chefs will say that fall and winter is their favorite time of the year to cook. They’ll tell you it’s too easy to prepare a delicious meal in summer, with gorgeous produce everywhere you look. Using more humble ingredients, and turning them into something tasty using fermentation, pickling, and long briases — now, … Continue reading Taste and Technique: French Onion Soup