• 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

  Fox Point Seafood

  (serves three with left­overs for lunch)

  2 cloves gar­lic
  juice of 1/2 lemon
  pinch sea salt
  cou­ple grinds black pep­per
  1/2 cup good ready­made may­on­naise, or your own fresh
  12 raw king prawns
  12 raw scal­lops (roe off for me)
  2 wild Alaskan salmon fil­lets
  sev­eral shakes Pen­zeys Fox Point Sea­son­ing
  juice of 1/2 lime
  sprin­kle olive oil
  1 tbsp veg­etable oil

  Now, some­thing really inter­est­ing, chem­i­cally speak­ing, hap­pens when you mince gar­lic together with lemon juice and sea salt. I think it must break down some essen­tial build­ing blocks of solid mat­ter (oh dear, I think my art his­tory PhD is show­ing), well, what­ever it is I mean, the gar­lic is pul­ver­ized by the acid and salt in a very sat­is­fy­ing way. And the results are quite dif­fer­ent to sim­ply minc­ing the gar­lic and mix­ing it with the lemon and salt. Trust me on this point. I once made a mind-bendingly pun­gent vinai­grette for cole slaw that involved peel­ing and sec­tion­ing a lemon (nice obses­sive com­pul­sive job that was) and chop­ping the sec­tions with salt and gar­lic. I loved it, but I have a mem­ory of some of my guests…

  read the rest of this recipe

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