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a little rest

--July 26th, 2007--

Well, I honestly can’t think that much is going to happen in the next few weeks of interest to anyone looking for “Kristen in London,” namely because I’m… not in London! We’ll be back there September 1, and if anything cool happens here, or I cook something of stupendous novelty, or Avery achieves anything noteworthy, or John gets a job, or I get a publishing contract (I’m trying to think of really outlandish scenarios), I’ll be on the horn. Until then, I’m going to catch a few zzzzs…

Let me know if there’s anything I need to know!

xxxxxxx

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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

Spaghetti with Chicken, Red Peppers and Asparagus with a Goats Cheese and Fried Sage Garnish

(served 4)

2 tbsps butter
20 sage leaves
4 chicken breast fillets, skinless and well trimmed
2 tbsps olive oil
5 cloves garlic, minced
2 red bell peppers, sliced
1 bunch asparagus, cut into tips and same-size stalk bites
1/2 white wine
1/2 cup chicken stock
juice of 1/2 lemon
1 1/2 tbsp Italian seasoning
1 small log goats cheese
1/2 pound spaghetti
1 cup fresh grated pecorino or parmesan

Now then. In a large heavy skillet, melt the butter and then arrange the sage leaves in as close to a single layer as you can manage. Fry over medium heat, watching fairly carefully that they don’t scorch, until they’re crispy, a few minutes. Remove carefully and place on paper towels. Now place the chicken breasts in the same skillet and saute, turning frequently. When they are NEARLY cooked through (still a bit of pink visible in the center, which is visible even without cutting into it), deglaze the skillet with the white wine and chicken stock and lemon juice, and bubble down a bit. Don’t let the chicken get tough, and remember the breasts will continue to cook slightly when you take them…
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a lit­tle rest

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Spaghetti with Chicken, Red Pep­pers and Aspara­gus with a Goats Cheese and Fried Sage Garnish

a little rest

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Spaghetti with Chicken, Red Peppers and Asparagus with a Goats Cheese and Fried Sage Garnish