I’ve worked for over 30 years, mostly in American Embassies around the world. While I can’t say that my career has been unpleasant, it’s true that I never brought the same passion to that work as that that I have felt in the last 3 months of cooking and photographing my food. There probably is no lucrative career of cooking and photographing your food but if there is, I really screwed up! I don’t mind going to restaurants and photographing the food there, but my real delight is in photographing the food that I make, in an attempt to tempt my visitors and for the pleasure of having learnt to use a camera after over 50 years. Thanks Roger. http://www.camerahols.com
It’s not just the cooking and pushing the button, but also the mise en scene of the food, plate and accessories that challenges one’s capacity for creativity. This is so much fun! Below I took a picture of the set up for the pictures of the salsa and remoulade sauce. I call this a Roger picture because I took it by turning the camera vertically, a position I’m not comfortable with but that Roger loves. Notice my corner shelf back drop and my antique Swiss chair sitting on top of the table bringing the plate to eye level. Roger taught me this eye level thing and everything else.
Jade and I found some lotte (monkfish) fish cheeks in the market yesterday and thought we would try to see what could be done with them. I found a likely coating for frying the cheeks at http://smellslikefoodinhere.blogspot.com/ and we definitely wanted to try them with the pear salsa https://cookinginsens.wordpress.com/2011/05/02/honey-mustard-pork-rib-roast-with-pear-salsa/ that I made a while ago.
We were also craving Dave’s Creole sauce remoulade https://cookinginsens.wordpress.com/2011/05/22/deep-fried-salmon-with-creole-remoulade/
While I was waiting for Jade to come back from mass before frying the cheeks, I practiced with my EF 12II lens extension. I’ll have to work up to the EF 25II that is so powerful that you could probably see an ant give birth (if that’s what they do) but I’m still shaky with my EF 12. Yellow cherry tomatoes and a green chilli.
Monkfish Cheeks with Pear Salsa and Creole Remoulade
1 lb monkfish cheeks, cut in half
1/4 cup milk
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup bread crumbs
1/2 cup flour
Peanut oil for frying
Beat the egg and milk together and set aside. Mix the garlic powder, pepper, paprika, bread crumb and flour in a large bowl. Dip the cheeks first in the milk and then in the seasoned flour. Fry until golden brown. Serve with pear salsa and creole remoulade.