Chef Michael Salmon - Join me in my Kitchen
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.
The combination of fresh figs, goat cheese, honey, lavender and thyme make for a pretty amazing appetizer. It is stunningly beautiful, the flavors are sweet, tangy and herbal and the textures from the crunch of the fig seeds to the creaminess of the goat cheese will impress all.
This martini is like a piece of Key Lime Pie in a glass…with a little alcohol. The Graham Cracker crumb is mandatory if you want the full experience. Key limes can be used if they are available, use 3 in this recipe.
The two preparations I give here result in two very different final products. The plantain chips are crispy like potato chips and the Tostones (as they are known in Puerto Rico) or Batakons (in Colombia) are crisp on the outside and soft in the middle.
Last fall I pressed my own cider from 4 apple trees I have at the farm and it was so much fun. I ended up with about 8 gallons of cider, some of which made it into these muffins. I have been making these muffins on our Foodie trips for years, and they have always been a crowd pleaser.
Carnitas (Mexican Pulled Pork) have always been one of my favorite fillings in Tacos, Burritos and Quesadillas. My Mexican Pulled Pork recipe is the base for these “street style” tacos. Warm up some white corn tortillas, add some chopped cilantro and red onion, sliced avocados and top with a little Salsa Verde and you have a delicious Mexican meal. Truly, one of my favorite foods ever.
Sous Vide is the perfect technique to use for creating pulled pork. Traditional slow roasting methods include long oven times and plenty of dirty equipment to clean up. My Mexican spice blend combines 7 spices with salt and is great on beef and chicken as well. Use the pulled pork to make tacos, nachos, quesadillas or sandwiches.
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.
I love macaroons, whether they are made from coconut or almonds. These cookies are crisp on the outside and soft in the middle and are very easy to make. Almond paste is available in most grocery stores and is made of equal parts of ground almonds and powdered sugar. Don’t confuse almond paste with marzipan which has a much higher sugar content and less true almond flavor.
Traditionally a French Clafoutis is made with pitted fresh cherries. In this dish, I used ripe Bartlett pears and pistachios to put a twist on this favorite custard-cake. It is also great as a breakfast dish.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
