Chef Michael Salmon - Join me in my Kitchen
Confit refers to a food that is cooked in it’s own fat. In this case, the tomatoes are smoked and cooked in their own juice. The mixture is cooked slowly and reduced to a nice thick and rich paste that can be kept in the refrigerator for up to a week or frozen in small batches for future use. It makes a great sauce for beef or chicken and can be added to dishes like pasta or Caprese Salads.
One of my favorite experiences in all of my travels is visiting the local seafood markets, and Sicily has it’s share. This salad combines some of my favorite seafood (of course I add Maine lobster and scallops to the salad when I am at home) with celery, olives, arugula and red onions and is tossed with a refreshing Lemon-Caper Dressing. Go ahead and splurge.
Every August I find myself with more tomatoes than I know what to do with. I gift some to friends and family and then head to my kitchen where I use some in more traditional dishes like this Caprese salad, while others I confit for the winter months ahead when I’ll have time to ponder my garden for next year. Maybe I wont plant so many tomato plants!
I look forward to Caciocavallo cheese every time we visit Sicily for one of our Foodie Adventures. Our home base in Sicily is near the southern town of Ragusa, where “Caciocavallo Ragusano” is produced. Halloumi (from Cyprus) or Mexican Frying Cheese (Queso Fresco) are 2 good alternatives that have a higher “melting point” are more readily available. Tomato Jam with it’s sweet, sour and spicy qualities is the perfect accompaniment to the rich-fried cheese.
It’s late August here in Maine and I am making zucchini bread every week…they just keep coming. Zucchini bread has always been one of my favorite breakfast “quick breads” to make and eat.
Lemon curd is so easy to make. I remember the first time I made it and how amazed I was when this broken cool mixture turned into a smooth thick paste. Any citrus fruit can be used for a curd, I often make mine with a combination of lemon, lime and orange.
Granola was a weekly production item for me at the Inn and my batches were huge with 40+ guests for breakfast each morning. We served it with milk or yogurt, sprinkled it in Lemon Curd Trifles and used it as a crunchy coating on French Toast.
Cooking “en Papilotte” is an easy and nutritious way to prepare fish, seafood and vegetables. If your looking for nutritious, you may want to omit the optional beurre blanc from the recipe. The French translation for “en Papilotte” is “in paper” and refers to the parchment pouch that encases the vegetables and fish. The pouch is baked in a hot oven and the contents steam in their own moisture, creating a tender and flavorful dish that is hard to beat. Clean up is a breeze.
Romaine is an ideal lettuce for the grill with it’s dense structure and hearty texture. The charred flavor from the grill on the romaine and red onions adds another dimension to what would normally be a rather boring salad.
Grilled corn kernels from fresh corn on the cob takes this cornbread recipe to the next level. The butter also helps! Another key to it’s success is the cast iron skillet which delivers a nice crusty exterior. I use either a single 10-inch (measure the bottom of the pan) or three 6-inch cast iron skillets. The honey-thyme compound butter is amazing on any bread!
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
