• 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

  Clas­sic Bear­naise Sauce

  (serves 6)

  1 stick unsalted (impor­tant!) but­ter (about 120 grams)
  1/4 cup each white wine, white wine vine­gar
  1 tbsp tar­ragon leaves
  2 shal­lots, minced
  pinch white pep­per
  2 egg yolks
  cayenne pep­per
  salt

  Now, this may sound involved, but it’s really not. For­get all the instruc­tions about dou­ble boil­ers. I never heard of any­thing so silly. You merely need two saucepans of same or nearly same size. First, melt the but­ter JUST to melt­ing, don’t brown, in a microwave if you have one. If not, use a saucepan. Put the melted but­ter in a bowl some­where and wash out the saucepan. In this pan, boil the wine and vine­gar, tar­ragon, shal­lots and pep­per until the liq­uid is reduced by half. Strain this into a bowl and throw away the solids. Now boil some water in a saucepan, rinse out the one you boiled the wine mix­ture in, and pour the strained mix­ture into this sec­ond saucepan. Before you place this on the boil­ing water pan, whisk in the egg yolks. Now place the saucepan on top of the one con­tain­ing boil­ing water and…

  read the rest of this recipe

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