Chef Michael Salmon - Join me in my Kitchen
My roasted eggplant timbale is a recipe I feature on my Foodie trips to Sicily. It combines roasted eggplant and tomatoes with fresh mozzarella and fresh basil and is quite simple to make. The completed timbales are topped with a light balsamic vinaigrette.
With asparagus season approaching, here is a salad recipe featuring grilled white and green asparagus with a poached egg, green tapenade and a tangy lemon dressing.
The combination of Pistachios and Apricots in this Torte is hard to beat. The creamy-slightly crunchy filling of ground pistachios provides a great foundation for the sweet-juicy ripe fresh Apricots. The inspiration for this dessert came from our scouting trip to Provence in the town of L’Isle-sur-la-Sorgue in southeast France.
Polenta is so versatile and can be served soft right after it is cooked on the stovetop or it can be formed and chilled to create a firm cake that can be crisped in hot oil. In this recipe I serve crisp polenta with wild mushrooms in a white wine-cream sauce.
Pickled Red Onions are a very versatile condiment to keep on hand. I use them on everything from smoked salmon to lamb chops and barbecue to avocado toast. They are very simple and quick to make and just require a few ingredients.
This recipe for Chocolate Dacquoise comes from the King Arthur Flour website. I use it on my Foodie trips to the Dordogne region of France. Thin-crispy meringue layers sandwich a rich Nutella filling with a caramel whipped cream.
Gnocchi was never really “my thing” until I started pan-crisping them. Lightly caramelizing the cooked gnocchi in olive oil so that they gain a little crunchy texture, transforms the soft blobs of cooked dough into a delightful foundation for an amazing pasta dish. In this recipe I cook fresh seafood, using their juices as the base for the sauce, and finish it with a creamy tomato-basil sauce.
I served these chocolate chip cookies at our Camden Inn for 23 years, and they were always a guest favorite. I make these with walnuts for their texture and taste but any chopped nut can be substituted. The cookies are crunchy on the bottom and a little soft on the top…a perfect combination.
Pork is the perfect meat to match up with my Caribbean spice mix. This recipe is from my first cookbook and was featured on my restaurant menu for the first few years. Caribbean dishes like this one really highlight intense flavors and bold-bright colors.
My fresh Fennel and Orange Salad is featured on our Foodie trip to Sicily. I use blood oranges when I am in Sicily, but any citrus fruit will work. The combination of crunchy fresh fennel with sweet and tart oranges, the brightness of the mint and the saltiness of the cured olives makes for a great combination.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
