cooking in color

Sometimes an artist uses beauty to show us a truth about our own humanity. 

I’ve been very inspired by my recent visits to the new Chihuly exhibit in St Petersburg.  Chihuly is a glass sculptor whose work you can see all over the world.  Many of his glass sculptures are displayed in such a way that they are interwoven into nature.

I am most moved by his Niijima Float Boat exhibits.  They are large, wooden rowboats filled with brilliantly-colored glass orbs.  The juxtaposition of these two images can be breathtaking.  Out of something natural (and “ordinary”) there is an explosion of the extraordinary.

Here are some examples of his amazing float boats.

Chihuly Boats

Chihuly views life in a truly unique way.  I love how he can create a world where works of his own imagination intermingle with everyday life.  His art inspires me to think about my own creativity in my cooking.

When I look at Chihuly’s work I think about how art (and inspired cooking) do not exist in a vacuum.  They exist all around us; in our kitchens, in our parks, on the side of buildings, at the neighborhood café (and in our own imagination.)

So I’ve decided to play more in the kitchen… with colors, flavors and presentation.  With taking something as beautiful and natural as a whole snapper, and mixing it with colorful slices of citrus and worn beach glass.

And that’s a truth that Chihuly shows us; that when we are receptive to the world around us, we have the potential to bring creativity (and color) into our lives. 

love-roots pairing

eat- whole roasted snapper and fennel

on a bed of- citrus slices and beach glass

look- at the world through Chihuly’s eyes

be inspired- to see your dinner as art

Whole Roasted “Chihuly” Citrus Snapper

1 ea (1 to 1 ½ #) Whole Snapper, scaled, gutted and cleaned

1 ea Grapefruit, sliced

1 ea Orange, sliced

1 ea Lemon, sliced

1 ea Lemon, halved

1 ea Lime, sliced

a few fennel frond tops

1 large drizzle Olive Oil

1 pinch Red Pepper Flakes

Kosher Salt, to taste

Preheat the oven to 400 degrees.  Rinse snapper under running water and pat dry with paper towels.  With a pairing knife slice three vertical 2 in. slits into the side of fish, piercing the skin and going partially into the flesh.  Turn over the fish and repeat. 

Rub down the whole fish, including the cavity with olive oil and season with salt and red pepper flakes.  Stuff the cavity of the fish with a few fennel frond tops and a few slices of lemons.  Stuff a few half slices of lemons into the slits on the top side of the fish. 

Place half of sliced citrus on a roasting pan then place the fish on top.  Place both halves of the lemon, cut side down, on the pan as well.  Roast in the oven uncovered for about 15 to 20 minutes.

Layer the roasted and fresh slices of citrus on a few handfuls of beach glass and carefully top with the snapper.  Garnish the platter with fresh fennel fronds and serve with the roasted lemon halves and some roasted fennel.