• 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

  Baked Gar­lic With Creamed Goat’s Cheese

  (how many it serves is entirely down to you and your fel­low din­ers: I counted on one head of gar­lic per per­son and it was about right)

  4 heads gar­lic
  4 tbsps olive oil
  4 thyme sprigs
  1 rose­mary sprig
  4 bay leaves
  1 lemon cut into 6 wedges
  salt and pepper

  For the creamed goat’s cheese

  6 oz goat’s cheese (a nice sim­ple one with­out rind or ash)
  3 oz dou­ble cream
  1/2 tsp dried chili flakes
  salt

  Pre­heat oven to 400F, 200C. Slice the tops off the gar­lic heads about a quar­ter of the way down. Pack into an oven­proof dish in one layer. Driz­zle over the olive oil and tuck the herbs and lemon around the heads, giv­ing a squeeze of each of the lemon wedges as you do so. Sea­son with salt and pep­per. Place in oven and leave there for 10 min­utes, then turn heat down to 250F, 170C for another 50 min­utes. When the gar­lic comes out of the oven, tip the dish so you can spoon the now lus­ciously fla­vored oil over the heads. Set aside to cool slightly.

  Mean­while, cream the goat’s cheese with the cream,…

  read the rest of this recipe

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