Chef Michael Salmon - Join me in my Kitchen
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.
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.
Smoking is a great way to expand your cooking repertoire and add a new level of interest and depth to your menus. In this post, I will cover the basic equipment used in smoking, the types and intensities of popular wood varieties and share on a few of my smoking recipes. Once the basic principals of smoking are understood and you get a little practice under your belt, experiment with everything from meats and vegetables to nuts and cheese, and create your own rubs and sauces.
Come into my kitchen and let me show you how to open fresh oysters. Weskeag oysters are a staple at my house and are always a crowd pleaser. As a chef, I am always looking for high quality local products to feature on my menus, and Weskeag oysters consistently deliver perfectly sized, briny oysters that are amazing served raw on the half shell or broiled with your favorite toppings.
Pressing apple cider is a chore I look forward to each fall. I have 4 apple trees at the farm (and a neighborhood tree) that produce sweet red apples, and a prolific tree at home that provides me with bushels of tart-green apples. The combination of the different types of apples produces a flavorful cider that is tart and refreshing, compared to most store-bought ciders that are overly rich and sweet.
Sous Vide cooking is a great addition to anyones Culinary repertoire. I will teach you the basics, point you to the best tools and resources and continue to add some of my favorite sous vide dishes to the channel.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
