• 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

  Aligot Gratin

  (serves 6)

  1 3/4 pounds bak­ing pota­toes
  3 tbsps unsalted but­ter, room tem­per­a­ture
  4 gar­lic cloves, minced
  3/4 cup milk
  1 pounds fresh moz­zarella, chopped fine
  1/4 cup grated Pecorino cheese

  (optional top­ping)
  2/3 cup chilled heavy cream
  2 tbsps drained bot­tled horseradish

  Peel and boil pota­toes until cooked through and soft, about 40 min­utes. Drain and mash with but­ter, gar­lic, milk and moz­zarella over a low heat until the moz­zarella melts into long elas­tic strands.

  Either divide the aligot into six but­tered 1-cup gratin dishes, or one large 6-cup gratin dish. Top with grated Pecorino. Bake at 350F (180 C) for 20 min­utes, or add optional top­ping by whip­ping the heavy cream, mix­ing it with horse­rad­ish and spread­ing over the aligot. Put under a broiler until golden, about 4 minutes.

  read the rest of this recipe

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