Chef Michael Salmon - Join me in my Kitchen
Brushcetta comes from the Italian word “bruscare,” which translates to “to roast over coals,” and refers to the toasting of the bread. Thick, larger slices of bread are grilled, rubbed with garlic and drizzled with extra virgin olive oil. Traditional Bruschetta stops there, but it has become popular to top the toasted bread with everything from tomatoes and basil, to meats and seafood.
Roti is a flat bread that is very simple and quick to make and is similar to Pita Bread. Roti came to the Caribbean from India and has become a local staple in many islands, especially Trinidad and Tobago. India’s influence in Caribbean cuisine is very apparent and curry dishes are a prime example. In Aruba, curried goat stew was very popular and roti is the perfect “utensil” for mopping up the sauce on your plate. Roti can also be filled with ingredients and rolled up to form a sandwich wrap.
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.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
