• 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

  Avery’s Favorite Baked Salmon with Brandy and Creme Fraiche

  (serves four)

  1 pound salmon fil­let
  3 tbsps but­ter
  3 cloves gar­lic, minced
  2 shal­lots, minced
  1/3 cup brandy
  1/2 cup creme fraiche
  1/3 cup chicken stock
  1/2 cup light cream
  squeeze of lemon juice
  dried thyme (enough to fit in the hol­low of your palm if you cup your hand, is a good mea­sur­ing tool for a lit­tle girl)
  sweet paprika, same amount
  salt and pep­per to taste

  In a heavy skil­let, melt the but­ter and saute gar­lic and shal­lots till soft. Now pour in the brandy, tak­ing time to explain “deglaz­ing” to your child. Cook down until reduced by half, then whisk in a lit­tle more but­ter till it’s glossy. Then whisk in the creme fraiche, cream, lemon juice and herbs. Taste and season.

  Place your salmon in a glass nonstick-sprayed dish and pour the sauce over the fish. Bake at 425 for 25 min­utes. Glorious.

  read the rest of this recipe

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