• 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… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Pan-Basted Chicken Breasts with Pro­sciutto, Moz­zarella and Spinach

  (serves 4, with a bit left over, probably)

  4 large chicken breasts, bone­less and skin­less (although skin might be nice)
  2 balls buf­falo moz­zarella, sliced thick
  8 slices pro­sciutto
  2 hand­fuls baby spinach
  1 tbsp olive oil
  2 tbsps but­ter
  1/2 pound but­ton or chest­nut mush­rooms, quar­tered
  sprin­kle dried basil
  sea salt
  fresh-ground black pep­per
  8 tooth­picks (or you could tie them up if you know how: I don’t)

  Lay the chicken breasts one at a time on your cut­ting board and flat­ten them out, push­ing that nice lit­tle ten­der bit to the side but keep­ing it attached. Cover the sur­face of each breast with moz­zarella slices, pro­sciutto and spinach leaves. Then roll it all up, or fold it, depend­ing on how thick it is, and secure it with the tooth­picks, fold­ing any strag­gly bits in and catch­ing as much as you can with the tooth­picks. The idea is to keep as much moz­zarella as pos­si­ble inside the pocket, since the ham and spinach won’t try to move.

  Now heat your oil and but­ter in a large skil­let and sprin­kle in the basil, salt and pep­per. When it’s all siz­zling and bub­bling and…

  read the rest of this recipe

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