on the menu: whole roasted branzino

On May 22, 2015 by theseventhsphinx

I’ve been wanting try new fish, and new methods of cooking fish. Whole roasted branzino is easy with great presentation value.

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I started roasting some fingerling potatoes about 30 minutes in advance as the fish cooks quickly, especially in a hot oven. There is a range of roasting approaches, ranging from ~20+ minutes at 350° to 10 minutes at 500°. I went for a happy medium, around 16 minutes in a 425° oven. I jumbled together a few recipes, mainly this one and this one.

branzino

Pillivuyt Eden porcelain oval baking dish

I was really pleased with the flavor and texture of this branzino, a.k.a. Greek sea bass. There is the appeal, too, of the fish being fresher and less expensive when purchased whole (I didn’t gut it myself, though this would be pretty badass to be able to do, and I aspire). The cavity can be stuffed with any number of herbs and accents, I used lemon, basil, garlic, thyme, and salt.

branzino

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2014 summer fragrance picks

On July 18, 2014 by theseventhsphinx

It’s often not mentioned, as it doesn’t show up in photos, but I’m nearly always wearing some perfume or another. Or, one way or another, I smell like something in addition to smelling like myself. Something good.

Here are the fragrances I’ve been reaching for so far this summer.

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 Atelier Cologne Orange Sanguine – Literally, ‘blood orange’. A gorgeous orange scent with the bitter and acidic elements elegantly balanced with a mix of bright florals. Nothing overly sweet, cloying, or synthetic about it. It smells…like sunshine. A wonderful, unusual summer citrus. Unisex.

Guerlain Vetiver – OK, so I’ve mentioned this numerous times, but this is a gold standard vetiver, and one that smells great on many people in many contexts, in every season…and especially in summer. Leans a bit masculine, but in a way that makes me appreciate it all the more on a woman.

Guerlain Homme – I got this…must be 6 years ago now? I haven’t stopped liking it one bit. Smells like a mojito that is wearing cologne. Awesome. Younger guys, I would especially like to smell this on you. [Older guys, you could be potentially devastating in the Guerlain Vetiver, give it a sniff.]

Clarins Eau Dynamisante – Lemony and herbal, very light and unassuming. I’ve reviewed this before. Perfect to spritz on post-shower, like a luxe, actually appealing body spray.

The Body Shop’s Love Etc. – Smells like grass and popcorn, what more do you want for summer? Master perfumer Dominique Ropion did the mixing, so the blend is surprising and sweet, on the girlish side in a playful, innocent way.

Bulgari Pour HommeGrapefruit of the gods. Many summer fragrance lists plug citrus but this most often means lemon. Lemon is, for me, the most difficult of the citruses, the one most often disappointing in a fragrance. The one most likely to smell like pez. Or Pledge. Enough of lemon. Give me grapefruit, orange, and lime. I don’t know that I can call this my favorite fragrance—it is too difficult, and too unnecessary to choose such a thing—but I can say that when I am wearing it, I love to be wearing it.

Estee Lauder Bronze Goddess Body Oil Spray – Smells like the beach, in the best way. Or like the way you wish suntan lotion smelled. No longer available in this form, evidently, but the eau fraîche skinscent is close, and also lovely, as is the body cream.  [Not pictured because I forgot, bafflingly.]

I have a few samples from the extraordinary Italian brand Profumum that I am loving, too, and will have to tell you about them as well. I got a handful to try and they are nearly all stunning for summer.

 

on the menu: grilled ginger salmon with kale, fleur de sel

On February 15, 2013 by theseventhsphinx

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Fleur de sel is so pretty.

Ginger, garlic, herbs de provençe & tellicherry pepper on wild Alaskan sockeye salmon. Wonderfully rich, fatty texture on this fish, which I was careful not to overcook.

Lots of ginger.

After I took the photo I added even more parsley. I have a thing about piling on herb garnishes until ‘garnish’ isn’t quite the right category for them anymore. More like, ‘incorporated side dish’.