Blog Archives

by Chef Michael Salmon serves 6 3 bosc pears 1/3 cup walnut halves 1/3 cup dried cranberries 3 Tablespoons walnut oil 2 Tablespoons port wine 2 Tablespoons brown sugar 1/4 teaspoon Kosher salt 2 Tablespoons cumin spice mix (recipe below) 10 oz baby spinach 1/4 pound Maytag bleu cheese (or other good quality creamy bleu [...]

by Chef Michael Salmon These are delicious and filled with so many nutritious ingredients!   1 1/3 cups all-purpose flour 2/3 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2/3 cup grated carrots 1/2 cup shredded coconut 1/2 cup raisins 1/3 cup crushed pineapple 1/2 cup peeled & shredded apple [...]

by Chef Michael Salmon Diver scallops in Maine are some of the best you will find anywhere in the world. The term “diver scallops” refers to a scallop that was harvested by an actual person diving to the bottom of the ocean and hand harvesting usually only the larger specimens. This yields a much cleaner [...]

by Michael Salmon, Hartstone Inn 2½ pounds butternut squash, skin and seeds removed, roughly cut into ½-inch cubes 2 medium carrots, peeled and roughly cut into ½-inch cubes 2 Tablespoons canola oil 2 medium-sized yellow onions, peeled and roughly cut 1 stalk celery, roughly cut 1½ quarts chicken stock 1 bay leaf ¼ teaspoon thyme [...]

With 2010 winding down, we have been thinking about some of our favorite new cooking ingredients. Near the top of the list is Preserved Lemons, an ancient Moroccan method of “pickling” lemons. Great for adding to a salad dressing, cream sauce, a marinade for seafood or even poultry.  6 Lemons 1/2 Cup Kosher Salt 2 [...]