Chef Michael Salmon - Join me in my Kitchen
Beef Bourguignon (or Boeuf Bourguignon) is a thick, rich French beef stew made with lots of red wine, aromatics like carrots, onions and garlic and garnished with small pearl onions and mushrooms. Traditionally it is cooked in a large Dutch oven, but in this post, I will show you how to cook it long and slow in a multi-cooker, crock pot or instant pot.
Chowders, of course, are quintessential New England. Maine is especially known for its clam, fish and seafood chowders. Lobster and corn combine to create an exceptional chowder that is creamy, rich and hearty.
This is a refreshing and simple salad to make. It is made with a few unique ingredients: fish sauce and palm sugar, which are available online or at your local Asian market.
I have been actively growing figs in Maine for the past 3 years. I have over 100 fig trees with over 25 varieties. Join me on a tour of my greenhouse and learn about propagating figs.
Mary Jo and I used to stop at the fresh fruit market in Aruba on the way home from work to pick up a few Caribbean papayas for this refreshing island drink. It’s a great drink for a hot summer day or to start off a Caribbean themed party and the Kahlúa elevates a traditional Pina Colada to a new level.
Cold smoked salmon is cured for 24 hours and gently smoked at a low temperature. With cold smoking, the salmon is “cooked” by the curing process and then exposed to smoke in a cool environment to impart smoke flavor.
Poached pears were always on our breakfast menu at the Inn, and this version over pistachio pound cake with a raspberry-star anise sauce was a big hit.
Compound butters are so versatile and easy to make. Flavor combinations are endless and this combination of lemon and dill pairs well with cooked fish.
Sous Vide is the ideal technique to cook potatoes. They are so simple to make and the true taste of the potatoes comes through whether you are cooking whole new potatoes or cutting up large potatoes for a mash.
Garlic confit is simple to make and is a great way to preserve garlic. Pre-cooking garlic makes it safe and convenient to use in Sous Vide cooking.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
