Chef Michael Salmon - Join me in my Kitchen
Bread
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.
Roti is a flat bread that is very simple and quick to make and is similar to Pita Bread. Roti came to the Caribbean from India and has become a local staple in many islands, especially Trinidad and Tobago. India’s influence in Caribbean cuisine is very apparent and curry dishes are a prime example. In Aruba, curried goat stew was very popular and roti is the perfect “utensil” for mopping up the sauce on your plate. Roti can also be filled with ingredients and rolled up to form a sandwich wrap.
Lemon-Poppy Seed bread is great on it’s own, used as a base for poached pears, or diced and layered into a fruit trifle. The batter can also be used in muffin pans to create individual muffins. The moist-citrus cake is a perfect accompaniment for breakfast and is also great in the afternoon with tea. I often substitute other citrus flavors like mandarins or tangerines for the lemons. A splash of Grand Marnier or Cointreau also adds another taste dimension to this recipe.
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.
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!
Bread has always intrigued me, yet, I never dedicated much time to developing the skills needed to be a good baker. This all ended when I retired. One of the first goals I set when I retired was to learn how to make a great loaf or sourdough bread. Thanks to Sarah Owens…goal accomplished.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
