Chef Michael Salmon - Join me in my Kitchen
Creamy mussel soup with fava beans is one of my staple recipes on our Sicilian Foodie Adventures. It is always a crowd pleaser.
Crème Anglaise is a versatile “custard” sauce that can be used over French Toast at breakfast, poured into soufflés at dinner, or churned into a frozen custard in an ice cream maker. Most often it is transformed, with various flavors and colorings, into a show stopping sauce that is used as a final decoration on a dessert plate.
Soufflés were my signature dessert at the Inn and guests often asked me for the recipe or a cooking lesson on soufflés. Making them can be tricky, so follow the instructions carefully.
This is a light and refreshing way to prepare Cod, or any light white fleshed fish. The Tabil spice gives it a distinctive Mediterranean flavor and the Roasted Shallot Compound Butter ads some richness at the end. Tabbouleh is the natural accompaniment to this Cod dish and can be made hours in advance. The Tabil spice mix can be made weeks ahead, as can the compound butter, which should be kept in the freezer if stored for long periods of time.
I love this vibrant colored soup with the contrasting whipped cream. Some crunchy nutmeg croutons and a sprig of fresh dill complete the soup.
Allways one of my go-to recipes for Cocktail Hour at the Inn. The foundation of polenta topped with a Spicy-Lemon Aioli and Grilled Tiger Shrimp is hard to beat.
This is one of my all time favorite-quick hors d’oeuvres to take to a friends house. Prep time is minimal, actual cooking time is short and it travels well.
A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.
Scabechi is an Aruban dish of pickled fish. Unlike seviche, which is raw pickled fish, scabechi is made with fish that has been seared and cooked through. Scabechi should be made ahead and refrigerated for at least 24 hours before use to allow the fish […]
Gazpacho is a refreshing soup for a hot summer day. I usually make gazpacho one day in advance to allow the flavors in the soup to blend. The herbed sour cream enhances the soup with additional body and the Caribbean dry spice mix gives the […]
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
