Chef Michael Salmon - Join me in my Kitchen
This dish of spaghetti with a Prosciutto and roasted pepper cream is always real popular on our Foodie trips to Italy. You can use dried spaghetti instead of making your own fresh pasta to save time in this recipe.
Baking is a great way to prepare your morning eggs, especially if you are entertaining for breakfast, as I often do. The Prosciutto surrounding this baked egg adds to this dish aesthetically and also imparts its distinctive flavor to the eggs.
This is a wonderful ending to any meal. The bananas are delicately coated with shredded coconut and fried until golden brown and crispy. The bananas are then served over a sublime papaya sauce with lychees, creating a dessert that is stunning to both the eye and the palette.
One of my favorite sauces in the world is Hollandaise sauce. It is one of the five French “mother sauces” and, like all of the other mother sauces, it is used as a base for many sauce variations. In this case, my Smoked Tomato Choron Sauce is a derivative of Bearnaise Sauce (a Tarragon infused Hollandaise sauce) which is based on Hollandaise sauce.
I love to marry flavors of the Caribbean with New England ingredients. Sweet and plump Maine scallops really take on the flavor from both the smoked salmon and Caribbean Spice Mix in this recipe and pair nicely with the sweet potato puree.
Kung Pao is a classic dish from the Sichuan province of China, known for its use of hot chilies in its cuisine. Chicken, beef or pork can also be used in place of the shrimp in this recipe and the amount of heat can be adjusted by the quantity of sambal oelek (hot chili paste) used. The marriage of the chilies heat, the sweetness of the sauce and the crunch of the peanuts make this a favorite dish.
Tortellini is a fun pasta shape to master. Like any stuffed pasta, once you learn the technique, you will find yourself turning them out in no time. In this recipe, I fill the tortellini with a three-cheese mixture and serve them with a simple and flavorful chicken and pesto sauce.
Hollandaise sauce is one of the five French “Mother Sauces,” and is a versatile sauce that every cook should master. Emulsified sauces can be tricky to make, but with a few key tips, I am confident that you can master it.
I have been making pizzas at home (and in Italy on my Foodie Tours) for years and would like to share my recipe for a thin “cracker style” crust and my simple to make pizza sauce. I will also share some tips for successful pizza making and recommend some of my favorite tools that I use when making pizzas at home.
This Thai Beef Salad was one of the first Thai dishes I learned as a young cook. The combination of these key “Thai” ingredients culminates in a truly amazing taste sensation.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
