“Every night, at our restaurant Battersby, in Brooklyn, New York, three cooks toiling in a tight open foxhole of a kitchen turn out more than seventy meals in a matter of hours. It’s a feat
that demands careful choreography and more than a little improvisation. Sharing a single oven, a six-burner stove, a slim prep counter, and about the same square footage as a studio apartment’s kitchenette, we work next to and around each other, playing a game of culinary Twister from the time the doors open until we serve our last dinner sometime after midnight.”
– Excerpt from “Battersby, Extraordinary Food from an Extraordinary Kitchen”
Head chefs and co-owners Walker Stern and Joe Ogrodnek developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating in 2002, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at some of New York City’s best restaurants. Walker served as Chef de Cuisine at The Vanderbilt, and cooked at Blue Hill and 81. Joe was the executive chef at Anella, Sous Chef at Gramercy Tavern, and cooked at Union Square Cafe and Tabla. Since opening its doors in 2011, Battersby—which is named after the street in Philadelphia where Joe grew up—has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. In 2014, Battersby’s success and popularity led the award-winning team—Joe and Walker were two of 2014 Food & Wine Best New Chefs—to open Dover around the corner.
Baked Egg In Cocotte
Pre-heat oven to 300F degrees. Wash baby spinach in cold water and pat dry. In a large sauté pan, heat half the butter on medium-high heat it until it begins to brown.
Add baby spinach, season lightly with salt and pepper, sauté until just wilted & set aside.
In the same pan, add remaining butter and Hen of the Woods mushrooms. Sauté on medium-high heat until brown and set aside. Using a brush, grease the cocottes with softened butter and arrange 1/2 the spinach, tomatoes and mushrooms in the bottoms.
Carefully break an egg into a separate bowl and gently drop into each cocotte, making sure the yolks remain in tact. Season the egg lightly with salt and pepper. Carefully arrange the remaining spinach, tomatoes and mushrooms on top of the egg taking care to not cover the yolk. Set covers on the Cocotte’s and place into preheated oven and cook for 10-15 minutes.
Staub Cast Iron
Mini Round Cocotte
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob
255 Smith Street
Brooklyn, New York