• 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… Six 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

  Veloute of Jerusalem Artichoke

  (serves four as a starter, or two as lunch)

  3 tbsps but­ter
  1 pound Jerusalem arti­chokes
  1 clove gar­lic, roughly chopped
  1 large shal­lot or small rose onion, chopped
  chicken stock to cover, per­haps 3 cups?
  salt
  dash white wine
  1 cup whole milk

  Now, I must first say that if you can get raw milk, do so. I am a firm sup­porter of unpas­teurised milk from rep­utable sources. SO deli­cious, and since it’s not homogenised either, the cream stays at the top. If you carry it home care­fully, ths milk at the top of the bot­tle will be really rich and per­fect for your soup. Hur­dle­brook are bril­liant. You could eas­ily use cream, creme fraiche or sour cream, too, what­ever you have.

  To pre­pare the arti­chokes, wash them well and peel them com­pletely. You’ll be amazed by the tex­ture. Not an arti­choke leaf or heart to be seen. More like a radish, only taste­less. Com­pletely taste­less raw. I was seri­ously dis­turbed at this point and won­der­ing at my wis­dom in pro­vid­ing noth­ing more for lunch.

  Melt the but­ter and saute the arti­chokes, gar­lic and shallot…

  read the rest of this recipe

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