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Sherried Mushrooms

Sherried Mushrooms with Manchego Cheese

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This is one of the recipes from my foodie trip to the Catalonia region of Spain. I like to serve it in a Spanish “cazuela” (as in the photo) which is a shallow unglazed earthenware dish that the Spanish often use in their cuisine, probably most notably recognized in Crema Catalana, or Spanish Flan.

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Pappardelle alla Norcina

Pappardelle alla Norcina

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Pappardelle is one of my favorite pastas. The thick, wide noodles provide a hearty bite of pasta that can stand up to any sauce. Truffles are an elegant and rewarding addition to this dish and quite necessary to be authentic, however, they are quite costly, hard to find, and can be omitted from the recipe.

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Hot Smoked Salmon Mousse

Hot Smoked Salmon Mousse

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I like to use a variety of colored small potatoes for these amazing Hors d’Oeuvres. Top with a little caviar to take it to the next level and use smoked trout instead of salmon to change it up a bit.

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Morning Glory Muffins

Morning Glory Muffins

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Morning Glory Muffins are always a big hit on our Foodie Trips to Europe. Brimming with carrots, shredded fruit and nuts, these muffins are rich and satisfying. A great way to start your Glorious Morning!

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Mushroom Souffle

Mushroom Soufflé

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I love soufflés, sweet and savory. This is one of my favorite combinations. If you can get your hand on some Black Trumpet mushrooms and some good Gruyère cheese, then you are really in for a treat. Any mushroom will work, but a few of my favorites for this dish are Hen of the Woods, Porcini (or Cepes) and Morels with their intense flavors and aromas.

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Chicken Coq au Vin

Sous Vide Chicken “Coq-au-Vin”

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Sous Vide is a great way to cook items that require long cooking times like roasts and tougher cuts. This recipe was originally developed as a way to use the tougher male rooster by braising it for an extended period in red wine.

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Stilton Cheese and Shrimp Tartlet

Stilton Cheese and Shrimp Tartlet

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Shrimp and Stilton cheese are great together in this delectable appetizer. If you can’t find Stilton, try other rich blue cheeses like Roquefort or Gorgonzola. If Blue Cheese and shrimp is not your thing, try one of these other combinations: feta cheese and pitted Greek olives, cubed fresh mozzarella cheese with roasted pepper strips and shredded Prosciutto, or pulled-roasted chicken with herbed Boursin cheese.

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Chef Michael
ChefMichaelSalmon.com

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