• 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

  Lamb Kefta Meat­balls with Tomato Sauce and Poached Eggs

  (serve about 6)

  1 kilo lamb mince, mixed with 1/4 cup chopped flat-leaf pars­ley, 4 cloves minced gar­lic and 1 tbsp Moroc­can ras el hanout spice, rolled into lit­tle 1-inch meat­balls
  1/2 cup veg­etable oil
  4 cloves gar­lic, minced
  1 white onion, finely minced
  2 large cans peeled plum toma­toes
  1 tbsp ras el hanout
  1 1/2 tbsps ground cumin
  1 tbsp lemon-ginger pow­der
  1 tbsp sweet paprika
  1 tsp cayenne pep­per
  1 tbsp salt
  fresh ground pep­per to taste
  5 extra tbsps fresh chopped flat-leaf parsley

  In a very large, heavy-bottomed deep saucepan, saute the gar­lic and onion in the oil and add the toma­toes, break­ing them up with your hands as you put them in. In my hum­ble opin­ion, there is no place in this life for tinned chopped toma­toes. Don’t you won­der what sort of toma­toes they use when they know they can get away with them not look­ing like a tomato? Just buy whole and break them up dur­ing the cook­ing process, I say. Add the spices and the parsley.

  This sauce must sim­mer for at least two hours, but it can sit almost indefinitely.

  About an hour before you want to serve the dish, drop…

  read the rest of this recipe

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