• 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

  Two Pasta Dishes in One Evening:

  Two Pasta Dishes in One Evening:
  Scal­lops with Fresh Herbs and Olive Oil AND
  Lin­guine with Bre­saola and Mozzarella

  (serves two adults and one anti-scallop child)

  3/4 pound linguine

  DISH ONE:
  1/2 cup olive oil
  5 cloves gar­lic, minced
  sprin­kle red chillis
  12 scal­lops, mus­cle and roe removed (don’t like roe, sorry)
  large hand­ful pars­ley, chopped
  1/2 cup fresh bread­crumbs, toasted in the oven till crispy

  DISH TWO:
  4 slices bre­saola, sliced in sliv­ers
  1 ball moz­zarella, cubed very small or shred­ded
  parme­san cheese to grate over

  So, boil your pasta water and put in the lin­guine. Now, you have 11 min­utes to work with. Warm the olive oil in a medium saucepan and add gar­lic and chillis and siz­zle until gar­lic cooks gen­tly. Turn up heat and add scal­lops turn­ing con­stantly and cov­er­ing with hot oil until cooked, about 3 min­utes. Take off the heat and stir your pasta. When the pasta is done, put the scal­lops back on the heat and add the pars­ley, drain the pasta, and have two hot bowls ready: put most of the lin­guine in a big one for the scal­lops, and the rest in a small one for the bre­saola. Imme­di­ately throw the scal­lops and oil on the big bowl, and add the bread­crumbs. Throw the…

  read the rest of this recipe

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