Food The Chefs:

Eden’s Middle Eastern Striped Bass


eden bass mainEden Eats
wasn’t just the name of Eden Grinshpan’s first cooking show. I mean, she really eats! But she also cooks—and let me tell you, she really cooks! Nothing fills me with more joy than cooking and chatting with other food-loving freaks like myself, but I have a special gratitude to Eden, for introducing me to a new flavor profile, reminding me to incorporate tahini and mustard seed, cumin and coriander, into my culinary repertoire. We can all get stagnant in the flavors and habits we turn to in the kitchen, and I love to grow, expand and evolve.

Giiirrrrl, we made a mean striped bass, drizzled and punctuated with all the Middle Eastern goodness that Eden had to offer.

Eden’s energy is bright and present and filled with excitement. Her heart is as big as the warmest, most open smile that is pretty much always spread across her face at all times.  Eden’s journey into food television began with an obsession with the Food Network, and this lady went after it. It’s not surprising that after a rather intense and amazing culinary education at Le Cordon Bleu in London, Eden found herself on a pilgrimage through India, which led her to an orphanage for a life-altering journey resulting in her first TV show, Eden Eats.

Eden ate her way directly into my kitchen, arriving with a bag full of vegetables and a bright smile, and we dove right in to not only cooking but also laughing. There was nothing serious about our day together, because bursting playful excitement took center stage. The only serious thing in the kitchen that day was SERIOUSLY insane Middle Eastern and Mediterranean food!

This spectacular day had me breaking bread on my terrace with a brand new friend that wholeheartedly inspires me and makes me laugh ridiculous amounts. New food breeds new friendship: one that will 100% find us cooking together again, many times.

Photography by Winnie Au and shared here on Camilla Styles!

shopswoon

Live-Edge Wood Board

Live-Edge Wood Board

Raw Hem Napkins

Raw Hem Napkins

Staub Fry Pan

Staub Fry Pan

Waterstone Pillow design by Eskayel

Waterstone Pillow design by Eskayel

 Stacked Waist Lace Shorts

Stacked Waist Lace Shorts


eden bass mainEden Eats
wasn’t just the name of Eden Grinshpan’s first cooking show. I mean, she really eats! But she also cooks—and let me tell you, she really cooks! Nothing fills me with more joy than cooking and chatting with other food-loving freaks like myself, but I have a special gratitude to Eden, for introducing me to a new flavor profile, reminding me to incorporate tahini and mustard seed, cumin and coriander, into my culinary repertoire. We can all get stagnant in the flavors and habits we turn to in the kitchen, and I love to grow, expand and evolve.

Giiirrrrl, we made a mean striped bass, drizzled and punctuated with all the Middle Eastern goodness that Eden had to offer.

Eden’s energy is bright and present and filled with excitement. Her heart is as big as the warmest, most open smile that is pretty much always spread across her face at all times.  Eden’s journey into food television began with an obsession with the Food Network, and this lady went after it. It’s not surprising that after a rather intense and amazing culinary education at Le Cordon Bleu in London, Eden found herself on a pilgrimage through India, which led her to an orphanage for a life-altering journey resulting in her first TV show, Eden Eats.

Eden ate her way directly into my kitchen, arriving with a bag full of vegetables and a bright smile, and we dove right in to not only cooking but also laughing. There was nothing serious about our day together, because bursting playful excitement took center stage. The only serious thing in the kitchen that day was SERIOUSLY insane Middle Eastern and Mediterranean food!

This spectacular day had me breaking bread on my terrace with a brand new friend that wholeheartedly inspires me and makes me laugh ridiculous amounts. New food breeds new friendship: one that will 100% find us cooking together again, many times.

Photography by Winnie Au and shared here on Camilla Styles!

shopswoon

Live-Edge Wood Board

Live-Edge Wood Board

Raw Hem Napkins

Raw Hem Napkins

Staub Fry Pan

Staub Fry Pan

Waterstone Pillow design by Eskayel

Waterstone Pillow design by Eskayel

 Stacked Waist Lace Shorts

Stacked Waist Lace Shorts

Mediterranean Striped Bass

Eden Grinshpan

Ingredients

  • 2 fillets of striped bass, skins removed
  • 4 tablespoons olive oil
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 3 cloves of garlic, finely chopped
  • 3 big tomatoes, medium chop
  • 1-2 tsp kosher salt
  • 1 pinch of sugar
  • 1 tsp red wine vinegar
  • 2-3 tablespoons raw tahini
  • Zastar olive oil – 2 tablespoons of olive oil mixed with 1 tablespoon of olive oil mixed with 1 tablespoon zaatar (if you cannot find zaatar, then just use 1 tsp toasted sesame seeds mixed with 1 tsp toasted cumin seeds crushed with a little olive oil)
  • 1 large handful of fresh cilantro to garnish
  • 3 garlic scapes, cut into ¼ inch pieces – if you cannot find then just leave out
  • ½ lemon, juiced
  • 1 fresh white fluffy bread (I love using a fresh white pullman loaf) tear it instead of cutting for a real rustic effect

The Prep

1.  Heat up 2 tablespoons of olive oil. Add in the mustard seeds and the cumin seeds. When the mustard seeds start to pop, add in the garlic, sautéing for a couple of seconds and then add in tomatoes. Season with salt and a pinch of sugar. Sauté for a couple of minutes and then add in the red wine vinegar. Do not simmer for too long, you want the sauce to be chunky. Check for seasoning and keep warm on a very low heat.

2.  In another pan, heat up 1 tablespoon of olive oil. Add the garlic scapes and season with salt, tossing until golden. Remove from the heat and keep on the side until ready for garnish.

3.  In the same pan, heat up the remaining olive oil. Season the fish well with salt and pepper. Sear on one side until nice and golden and then sear on the other. When both sides are golden, place in the warm tomato sauce. Turn heat up to medium and cover with a lid, letting the fish finish cooking in the sauce, around 3-5 minutes. Remove the lid and drizzle all over with raw tahini and the zaatar olive oil. Scatter the garlic scapes all around and place a nice amount of cilantro on top. Sprinkle with fresh lemon juice and serve right away with the torn bread. The bread dipped into the sauce is delish! I would recommend serving with extra tahini on the side to drizzle on top of the tomato soaked bread. Enjoy!!!

 

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