• 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… Seven 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

  Tamasin’s Spinach Gratin

  (serves four)

  1 pound (two large bags) baby spinach, washed and chopped (you can do this in batches in the Cuisi­nart, but not too fine)
  1/2 cup dou­ble cream
  1 medium egg
  sprin­kle black pep­per
  sprin­kle sea salt
  sprin­kle ground nut­meg
  1/2 cup grated Pecorino or Parmesan

  Bring a stock­pot of water to boil and JUST cook the spinach, stir­ring thor­oughly, just for 30 sec­onds. Then press into a sieve or colan­der and get ALL the water out. Press into a gratin or small-ish bak­ing dish. Whisk together all the rest of the ingre­di­ents but the cheese and pour over the spinach, lift­ing the spinach lightly here and there with a fork to mix the creamy bits in. Top with the cheese and bake in a 425 degree oven (with the pork, why not?) for 20 minutes.

  read the rest of this recipe

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