MORNING MEALS on Camille Styles

I'm so excited to introduce my brand new column on the lovely Camille Styles.   If you follow me on instagram, you know I love a breakfast spread.  This series, Morning Meals, is all about breakfast foods, ALL THE TIME.  I love an egg (almost any way) especially on avocado toast, although I promise I'll delve into other breakfast foods in this column.  Please stay tuned for brunch spreads and breakfast recipes twice a month.  It was already featured on Food52 "8 Food Blog Links We Love" last week.  Check it out !

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THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

 Thyme, Marjoram & Leek Socca (GF, V)

Thyme, Marjoram & Leek Socca (GF, V)

 Wild Mushroom Gravy (GF, V)

Wild Mushroom Gravy (GF, V)

 Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

 Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

 Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

 Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

 Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

 Peach & Blackberry Ramekin Crisps (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

SALT-ROASTED SEABASS WITH PISTACHIO, FENNEL & LEMON

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Have you ever de-boned a fish? Yeah, I hadn't either.  Turns out it's not something to do "on the fly" or on an occasion where you are feeding strangers for a dinner party.  I turned to this preparation because I found it photographically interesting and I heard it is THE WAY to cook fish for ultimate moisture.  Not to mention, this recipe is unbelievably simple.  The salt does all the work for you.

The de-boning I mentioned is actually not that difficult, but maybe requires more patience than I had that night and watching some Youtube videos.  For the next round I got it down and the fish was even better the second time.  Take it from me and get some help from the professionals at the fish counter because bones or not, this recipe is a sure crowd-pleaser.


SALT-ROASTED BLACK SEABASS WITH CREME FRAICHE, TOASTED PISTACHIOS & FENNEL (serves 2)

3 egg whites

2 cups coarse salt

1 bunch thyme

1 bunch rosemary

1 lemon, sliced

1 leek, sliced

sprinkle of fennel seeds

1 black sea bass, 2 lbs.

1 tsp olive oil

1/4 cup pistachios. shelled

Frisee for serving

1. Whisk eggs into stiff peaks before folding in the salt.  Set aside.  Add clean, scaled & de-boned fish to baking sheet.
2.  Stuff thyme, rosemary, leek, lemon and garlic into fish cavity.  Reserve some slices of lemon for to top fish.  Rub fish with olive oil, fennel seeds and more thyme.
3.  Pack salt mixture and cover fish completely.  Bake for 25-30 minutes at 450 degrees.  Let fish sit for 5-10 minutes before breaking and removing crust.
4.  While fish cooks, toast pistachios on low heat in a skillet until browned and nutty.  Chop pistachios and set aside.
5.  Serve fish with frisee, dollop of creme fraiche and crushed pistachios.  Squeeze remaining lemon juice atop and sprinkle sea salt.



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