Chef Michael Salmon - Join me in my Kitchen
Think of frittatas as thick open-faced omelets topped with lots of goodies. This one is topped with Atlantic smoked salmon, red onions, capers, Vermont cheddar and chives and then served with a dollop of sour cream.
My Butternut Squash Soup recipe can be made with either chicken or vegetable stock and any variety of winter squash will work. Roasting the squash and carrots before making the soup adds another layer of depth to the soup and the nutmeg cream floating on top will melt into a creamy blanket, like a cappuccino.
Torta de Santiago is an almond cake dating back to the Middle Ages from the northwest part of Spain. It can be easily identified by its signature powdered sugar cross of St. James that adorns it’s top.
Scaccia is a rustic Sicilian tomato-cheese bread that is made with Caciocavallo cheese in southern Sicily. Caciocavallo cheese (also known as Ragusano) is one of the local cheeses from the Ragusa area, in southern Sicily, where we visit on our Foodie Trips to Sicily.
These ginger cookies use fresh, ground and crystallized ginger along with lots of spices to create a very flavorful cookie. The grated orange zest adds just the right amount of citrus bitterness to the recipe.
Bisques are thick, rich soups usually made from shellfish like shrimp, crab and lobster. To make bisques, you need to use the whole raw crustaceans (with the heads and shells) to extract the flavor and develop deep character in the soup.
The word Flammlachs comes from “Flammen” (Blazed) and “Lachs” (Salmon), therefore, Blazed Salmon. It originated in Finland and features salmon sides that are pegged to a wooden board and roasted in front of an open fire. I was first introduced to Flammlachs at the Christmas markets in France, Switzerland and Germany.
Sole Provençal is a dish we prepare when we are in the Provence region of France and it utilizes my technique of encasing the fish with an egg coating. The Provençal Tomato mixture pairs well with the fish and the entire dish can be prepared in the same sauté pan.
Crème Caramel has always been one of my favorite desserts. This version is made with tangerine juice and served with Grand Marnier plumped apricots and candied tangerine peel.
I started my first planting of ginger three years ago and have had a steady supply ever since. It is fun and easy to grow and does not require much maintenance.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
