• 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

  Orlando’s Steak St Juery

  (serves 6)

  50g unsalted but­ter, soft­ened, plus 10g extra
  50g Roque­fort cheese (we sub­sti­tuted Welsh goats cheese, bril­liant)
  1 shal­lot, chopped finely
  3 tbsp Marsala or port (we used Marsala)
  150ml beef or chicken stock (we used chicken)
  2 tbsp creme fraiche
  6 fil­let steaks
  a lit­tle olive oil and but­ter
  hand­ful of chopped toasted wal­nuts, flaked almonds and pinenuts (I had no wal­nuts)
  chopped parsley

  Mash the but­ter and cheese till smooth, or if you pre­fer, put in a small plas­tic bag and knead together through the plas­tic. Shape or press into 4 or 5 pieces, and refrigerate.

  In the remain­ing but­ter in a small pan, fry the shal­lot for 3–4 min­utes till trans­par­ent but not brown. Add the Marsala and reduce to a syrup, then the stock and reduce again to a syrupy con­sis­tency — it should be about 3 tbsp, bub­bling with small tight bub­bles. Set aside, still in the pan, and cover.

  Sea­son the steaks and fry for about 3 min­utes per side in the oil and butter

  Set aside to rest while you fin­ished the sauce by bring­ing the reduced juices to the boil, then low­er­ing the heat so the sauce…

  read the rest of this recipe

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