Snapping A Snapper

Cooking has always been a lot like the old days of working in a darkroom for me.  You start with a vision of what you are trying to create, mix up a few ingredients in a measuring cup, "cook" them together and, presto, out comes a creative result - most of the time.  Although I don't spend any time in a dark room these days, I do find myself in my kitchen about 5 times a week.  My wife is in the food business and is an amazing chef. As a result, one of our combined hobbies is cooking.  A fun Saturday night for us is coming up with an idea for a meal, going to the grocery, buying the right ingredients and spending the evening creating our dinner.


Last night was another masterpiece.  We've had risotto on our minds for weeks so we went to the market and look around for what might work well together.  We settled on asparagus with morel mushrooms and some nutty tasting Italian made sheep cheese.  While we were at the market, we walked by the fish counter and a beautiful line caught red snapper grabbed our attention.  We debated a while but decided that stuffing the snapper with lemons, garlic, onions and fennel sounded too good to pass up.  The only thing missing was a salad.  We ended up with a few simple greens, toasted almond slivers and a blood orange.  Although the risotto is always a labor intensive dish, it was all mighty yummy.


And, although I wouldn't want to combine anything from a darkroom with anything I would make in a kitchen, I do often combine my love of cooking with my love of photography. Here are a couple of pictures from last night's meal.  Bon Appetite!