• 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

  Cod­dling Soup (serves the masses)

  Cod­dling Soup
  (serves the masses)

  1 large roast­ing chicken
  1/2 cup white wine
  1/2 cup chicken stock
  herbs to scat­ter (take your pick: basil, rose­mary, gar­lic salt, thyme, or ALL)
  3 tbsps but­ter
  1 onion, peeled, quar­tered and sep­a­rated
  hand­ful small toma­toes
  salt and pep­per
  1 cup uncooked Man­is­che­witz small noodles

  Place your chicken in a large roast­ing pan thor­oughly sprayed with non­stick spray. Pour over the wine and chicken stock. Scat­ter your choice of herbs over the chicken and place the large dol­lop of but­ter just at the top of the breast, so it will run over the whole chicken as it melts. Roast for two hours at 400 degrees, bast­ing if you think about it. Carve off the breast for your din­ner. Pour the cook­ing juices into a gravy sep­a­ra­tor. Do you know about these tools? Here’s one in Amer­ica and here’s one in Eng­land. Nor­mally I sub­scribe to the Lau­rie Col­win rule of hav­ing no item in your kitchen that serves only one pur­pose. The two excep­tions to this are can open­ers and gravy sep­a­ra­tors. It looks like a mea­sur­ing cup, and it is. But it also mag­i­cally makes all the fat in the cook­ing juices rise to the top, where­upon you can…

  read the rest of this recipe

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