Chef Michael Salmon - Join me in my Kitchen
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.
Duck Breast is a meat that is often prepared poorly, and quality preparation can be subjective. Personally, I am not a fan of duck breast that is on the rare side. I prefer my duck breast to be cooked to medium-rare, and I think that many people who order duck in a restaurant (maybe for the first, and only time) are turned off by this. On the other hand, over cooked duck breast is equally disappointing. To reach the proper point of doneness, I like to cook duck breast slowly and periodically check it’s internal temperature until it reaches 130-degrees F.
Vichyssoise is a chilled leek and potato soup that was first introduced to Americans in the summer of 1917 by a French Chef at the Ritz Carlton in New York City as a way to help cool the patrons. It is best to serve the soup slightly chilled, but not cold, as the intensity of the flavor lessens as it gets colder. In the cooler months the same soup can be served hot and is very satisfying on a cold winter night.
I like to use a variety of colored small potatoes for these amazing Hors d’Oeuvres. Top with a little caviar to take it to the next level and use smoked trout instead of salmon to change it up a bit.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
