Chef Michael Salmon - Join me in my Kitchen
In the spring when green peas hit the market, I find myself shucking pounds of them to create these wonderful Green Pea ravioli. The fresh lemon and olive oil sauce complements, but doesn’t over power their delicate flavor. Make them green by using Spinach pasta dough, or have a contrast in colors by using Egg pasta dough.
Tuscan Onion Soup is similar to the French version with a few alterations including the addition of pancetta, leeks, Sangiovese wine and Pecorino cheese.
My recipe for Crispy whole Fish features a few unique ingredients including Salted Black Beans and Chinese Five Spice. Some people can’t get past the fact that the fish is staring back at them while they eat. Whole, appropriately sized fish can also be difficult to find. In either case, fish fillets work equally well in this recipe, and it is a whole lot easier to eat.
I create two wonderful versions of this refreshing and light soup. The first version, given here, is made with fresh mussels while the other is made with thinly sliced chicken breast. Orange and lime juice balance out the creaminess of the coconut milk, while the Jalapeño and Sambal give the soup a little kick.
Semifreddo, in Italian, translates to “partially frozen.” It has a lighter texture, and is more like a frozen mousse than ice cream due to the incorporation of lots of air in its preparation. I make several versions of this classical Italian dessert by adding different ingredients for various flavor and texture combinations. This version, made with Limoncello, is light, bright and simple to make.
This dish of spaghetti with a Prosciutto and roasted pepper cream is always real popular on our Foodie trips to Italy. You can use dried spaghetti instead of making your own fresh pasta to save time in this recipe.
Baking is a great way to prepare your morning eggs, especially if you are entertaining for breakfast, as I often do. The Prosciutto surrounding this baked egg adds to this dish aesthetically and also imparts its distinctive flavor to the eggs.
This is a wonderful ending to any meal. The bananas are delicately coated with shredded coconut and fried until golden brown and crispy. The bananas are then served over a sublime papaya sauce with lychees, creating a dessert that is stunning to both the eye and the palette.
One of my favorite sauces in the world is Hollandaise sauce. It is one of the five French “mother sauces” and, like all of the other mother sauces, it is used as a base for many sauce variations. In this case, my Smoked Tomato Choron Sauce is a derivative of Bearnaise Sauce (a Tarragon infused Hollandaise sauce) which is based on Hollandaise sauce.
I love to marry flavors of the Caribbean with New England ingredients. Sweet and plump Maine scallops really take on the flavor from both the smoked salmon and Caribbean Spice Mix in this recipe and pair nicely with the sweet potato puree.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
