• 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

  Corn Chow­der

  (serves 8 with left­overs, and it’s BET­TER cold!)

  3 tbsps but­ter
  12 ears corn, cut off raw
  6 cloves gar­lic, roughly chopped
  4 shal­lots, roughly choppped
  6 cups chicken broth or stock
  1 cup heavy cream
  white pep­per to taste
  hand­ful chives, roughly chopped

  Sim­ply melt the but­ter and throw in the corn, gar­lic and shal­lots and sweat till translu­cent and the corn is warmed through. Add the stock and bring to a high sim­mer for 15 min­utes, then blend with a hand blender till as much of the corn as pos­si­ble is pureed. Pass into another stock­pot through a large-hole sieve, then in a Cuisi­nart blend what’s left behind in the sieve with some milk to get as much as pos­si­ble fine enough to go through the sieve. Reduce the soup slightly by cook­ing over a low heat for a half hour or so. Add cream and pep­per and take off the heat. Just before serv­ing, heat again, and top each bowl with a sprin­kle of chives.

  read the rest of this recipe

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