Dessert, Pasta, Pork Products, Salad, Soup, Vegetables

Dinner party.

Before moving to Baltimore, we lived in Washington DC, where we both still work. As strange as this sounds, it takes more effort to see the people who live within a couple of miles than our old friends in DC. So on Saturday night, we had a little dinner party with just friends from Baltimore. Here’s the recap.

First – after a bite of fennel sausage with tomato jam – was a light salad of white button mushrooms, Pink Lady apples, and celery.

Next, cauliflower soup with roasted cauliflower and crouton.

Third, spaghetti with sea urchin roe and whitefish caviar (actually, I prepared risotto with sea urchin roe for the party. I made the spaghetti Sunday night to use up the rest of the roe).

Fourth, roast pork belly, with fennel and braised bunashimeiji and oyster mushrooms.

We finished with matcha panna cotta and 73% bittersweet chocolate.

Stay tuned for the recipes if you’d like to try any of these dishes.

eggs, Pasta, Seafood


The sea urchin, like its relatives the sand dollar and the starfish, has what biologists call “five-fold symmetry,” or pentamerism. Although you’d never know from its spiky round exterior, the sea urchin shares this characteristic with many other living things. Don a pair of thick gloves, cut one open around the middle, and you’ll see – like the petals of a flower, or a star anise, or the seeds of an apple around the core, five gonads, called corals or roe, radiating from the center.

Sea urchin, opened with roe*

The roe, known as uni ウニ in Japan, has a rich, creamy texture and a savory, slightly sweet taste reminiscent of the ocean, butter, and toasted hazelnut. It ranges from ochre to bright orange, depending on the variety of sea urchin, the time of year, and its location home at the time of harvest. How do you know which sea urchins contain the roe? Well, even though sea urchins are either male or female, the roe of both is edible.

I have texture issues with certain foods, and uni is one – I love the flavor but have had problems from time to time with its pillowy, marshmallowy consistency and slick membrane. So I had a thought – why not process uni through a tamis, or drum sieve, to achieve a perfectly smooth purée, and incorporate it into pasta or risotto?

The pasta dish came together pretty intuitively. You wouldn’t want to obscure the flavor of the uni, but you would want to pick up the nutty taste with a little acidity. In sushi, the vinegar in the rice would serve this function. Here, I used lemon juice. To accentuate the creaminess, I added – well, cream.

A little caviar – paddlefish is nicest, but whitefish will do in a pinch and I used it here – finished off the dish, along with smoked salt and chive.

Spaghetti, uni

4 oz spaghetti or linguine (dry, good quality)
two dozen uni
3 tbsp heavy cream
juice of 1/2 lemon or a little more, to taste
sea salt
smoked salt (I like Halen Môn from Wales)
Pondicherry pepper, or freshly ground black pepper
minced chive
2 tsp caviar

Purée the uni by pressing through a tamis with a rubber scraper. Store the resulting purée in the refrigerator until ready to use.

Bring a pot of sea salted water to boil; add the past and drain once just al dente. Reserve a few tbsp pasta water. Perform next steps immediately upon draining.

Add the cream to pan. Bring to simmer and turn off heat. Add uni and a large pinch of salt and whisk just to combine.

Add pasta and toss to coat. Squeeze lemon over all and toss; taste for seasoning. Add additional lemon juice and/or smoked salt. Finish with pepper and chive.

* Source: