Author: Michael Salmon

Flourless Nut & Chocolate Chunk Cookies
Cookies

Flourless Nut and Chocolate Chunk Cookies

The first time I tasted these, I unanimously proclaimed them as my new favorite cookies. This cookie dough is quite coarse and when you make the balls, they may need a little extra effort to get them to hold together, but they are well worth the effort.

Sherried Mushrooms
Appetizers

Sherried Mushrooms with Manchego Cheese

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.

Pappardelle alla Norcina
Entrees, Pasta

Pappardelle alla Norcina

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.

Morning Glory Muffins
Breakfast

Morning Glory Muffins

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!

Mushroom Souffle
Appetizers

Mushroom Soufflé

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.

Chicken Coq au Vin
Entrees

Sous Vide Chicken “Coq-au-Vin”

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.

Stilton Cheese and Shrimp Tartlet
Appetizers

Stilton Cheese and Shrimp Tartlet

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.

Spicy Beef Toast
Hors d’Oeuvres

Spicy Beef Toast

The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.