• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Pan-Seared Scal­lops with Bacon, Beet­root and Rocket

  (serves four)

  4 medium beet­roots, roasted 1 1/2 hours at 400 degrees, peeled and sliced
  2 tbsps olive oil
  16 large scal­lops, roe­less
  8 rash­ers (slices) back bacon (Gig­gly Pig, prefer­ably!), trimmed and sliced thin
  1 bunch green (salad) onions, sliced thin, both white and green parts
  1 bag rocket leaves
  hand­ful lentils

  dress­ing: whisk every­thing together
  3 tbsps olive oil
  1 tbsp peanut oil
  1 tbsp Japan­ese mirin or other vine­gar (if reg­u­lar vine­gar, use less lemon juice)
  1 tbsp grain mus­tard
  1 tbsp creme fraiche
  juice of 1 lemon
  1 clove gar­lic, finely minced
  pinch salt
  pinch ground pepper

  First: arrange sliced beet­root on a large plate.

  Next, heat the 2 tbsps olive oil in a large stick­proof skil­let. Cook the scal­lops on one side for 1 minute, then turn over and cook to your lik­ing: another minute for seared, slightly longer for well-cooked. Remove to a plate.

  Now add the bacon to the same skil­let and cook till cooked through and slightly col­ored. Add the spring onions and cook till soft. Remove to a medium bowl.

  Now to assem­ble: toss the rocket in a lit­tle of the dress­ing and arrange on top of beet­root. Then arrange the…

  read the rest of this recipe

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