Try Something New!

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Here’s a Spanish favorite from our Catalonia Foodie Adventures that will be

perfect for your summer parties.

Banderillas

 

For us, the first stop is the market for olives, sausage, ham and vegetables to grill. During cocktail hour we roast the vegetables over an open fire, chop them and create a buffet of tasty ingredients. Foodies spear a combination of their favorite ingredients for their banderillas to enjoy with a glass of sangria.

Banderillas

 

For those of you who are unfamiliar with Banderillas, they are very popular in Tapas Bars, especially in the North of Spain.  They are called Banderillas because of the resemblance to the large sharp darts, of the same name, used in bullfights.  Various ingredients are cut into small pieces and threaded onto toothpicks.  Pairing the correct ingredients together is important to achieve the correct blend of flavors.  The idea is to get all of the ingredients off from the toothpick and into your mouth at the same time, so that the flavors merge together.

IMG_1546

Various items that may be used:

Shrimp, cooked Chorizo, Pickled Cucumber, Spanish Olives, Roasted Peppers, Serrano Ham (use Italian prosciutto if you can’t find Serrano Ham), Tuna, Figs, Artichoke Hearts, Anchovy wrapped Capers, Cooked Mussels, Pickled Herring, Pearl Onions, Mushrooms, chunks of Potatoes, wedges of hard-boiled Eggs, Asparagus Tips, Boiled Ham, etc… 

 

A Banderilla Dressing can be made by blending together: 1/4 cup olive oil, 1/4 cup finely minced parsley, 1/4 cup finely minced dill pickle or cornichon (not sweet) and 4 large cloves of garlic, minced in a food processor until smooth. 

 

Additional information and tour availability for our Foodie Adventures www.chefmichaelsalmon.com

Cooking Classes at the Hartstone Inn, Camden Maine 

email questions: camden.hartstone@gmail.com or follow our adventures on Facebook.

Roasted Tomato Soup with Chopped Basil

by Chef Michael Salmon of the Hartstone Inn
serves 8

6 plum tomatoes Tomato Soup by Chef Michael Salmon
2 Tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup (1/2 stick) butter
1/2 cup finely chopped yellow onion
2 carrots, peeled, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried thyme
2 (28-ounce) cans crushed tomatoes with added puree
6 cups chicken broth
kosher salt, white and black pepper

 2 teaspoons chopped basil
1/4 cup crisp nutmeg croutons

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the
paper with 1 teaspoon of the olive oil.
2. Cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet.
Drizzle the tomatoes with the remainder of the 2 Tablespoons of olive oil and sprinkle the
tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2
hours.
3. Melt the butter in a large (4-quart) saucepan. Add the onions and cook for 3 minutes,
stirring occasionally. Stir in the carrots, celery, garlic, bay leaf, red pepper flakes and
thyme. Cook for 3 more minutes. Add canned tomatoes, roasted tomatoes and chicken
stock. Bring to a boil, and reduce to a simmer for about 30 minutes.
4. Remove from the heat and discard the bay leaf. Blend the soup with either a handheld
immersion blender or in a regular household blender until smooth. Season with salt and
white pepper.
5.To serve, sprinkle the soup with the chopped basil and croutons and serve immediately.

Pistachio and Chocolate Ganache Tart Recipe

Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios.

Pistachio and Chocolate Ganache TartPIstachio Chocolate Ganache Tart Michael Salmon
Michael Salmon, Hartstone Inn: Signature Recipes from an Elegant Maine Inn

1 batch pistachio brownies (use your favorite brownie recipe and incorporate pistachios)
1 pound dark (sweetened) chocolate, finely grated
1½ cups heavy cream
2 ounces Bailey’s Irish Cream
1 ounce Grand Marnier
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate sauce
Caramel-rum sauce (recipe follows)
Freshly chopped pistachios for garnish

Prepare the brownies and cool slightly. Lightly butter a 9-inch tart pan with a removable bottom. Remove two-thirds of the brownies from the pan (the remaining third can be eaten as brownies) and press into the tart mold, evenly distributing it on the bottom and 1 inch up the sides.

Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the dark chocolate, heavy cream, Bailey’s, Grand Marnier, butter and vanilla extract in a medium-sized mixing bowl, and place the bowl over  the simmering water. Stir occasionally, until the chocolate melts and the mixture becomes smooth.

Pour the ganache into the brownie shell and chill for 2 hours or until it is firmly set up. Put the chocolate sauce and caramel-rum sauce in separate squirt bottles.

To serve, remove the tart from the refrigerator and using either a torch or the open flame from a gas range, warm the sides slightly to release the tart. Using a long thin knife dipped in hot water, cleaned and dried between slices, slice the tart into 12 wedges. On a plate, set a wedge of the tart and scoop of chocolate ice cream on the side. Squirt chocolate sauce and caramel-rum sauce over the tart, ice cream and plate. Sprinkle with chopped pistachios and serve immediately.

Caramel-Rum Sauce
2 cups brown sugar, firmly packed
1 cup unsalted butter
½ cup dark rum
1 cup heavy cream
2 teaspoons vanilla extract

Bring all ingredients, except vanilla, to a boil in a small saucepan, stirring occasionally. Reduce the heat to low and simmer the sauce for 15 minutes over low heat. Stir in the vanilla and keep warm until serving.

Chef Michael Salmon’s Brussel Sprout Salad Recipe

Course number three on our ten-course  New Year’s Eve dinner this year was a Duck Breast Pastrami dish with a shaved Brussel Sprout Salad.  Our Hartstone Inn guests raved about the brussel sprout salad and we have  received a flurry of requests for the recipe.  Here it is – we hope you enjoy it at home!

Brussels Sprout Salad

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

2 cups finely sliced brussels sprouts (cored)
1/2 cup finely sliced red onions
1 red apple, cored and julienned
1/4 cup green apple-maple dressing (recipe below)
salt and pepper to taste

  1.  Combine the brussels sprouts, sliced red onion and julienned apple in a bowl and toss with the dressing to combine. Season with salt and pepper.

Green Apple-Maple Dressing

2 small granny smith apples
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup chopped Vidalia onion
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1 1/2 Tablespoons real maple syrup

  1. Combine all the ingredients above in a blender and mix until smooth.
  2. The remaining dressing can be kept for up to 2 weeks and is great on salads.

Cranberry and White Chocolate Chunk Cookie Recipe by Chef Michael Salmon

Makes 25 Cookies

½ Cup Granulate SugarCranberry and White Chocolate Chunk Cookies
½ Cup Vegetable Shortening
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Oats
1 Teaspoon Baking Powder
1 Cup White Chocolate Chunks (Pea Size)
½ Cup Dried Cranberries
½ Cup Shredded Coconut
½ Cup Cashew Halves

  1. Preheat the oven to 350 degrees.
  2. In a mixer, combine the sugar, shortening, eggs and vanilla. Add the flour, oats and baking powder and mix until well combined. Gently stir in the white chocolate, cranberries, coconut and cashews by hand.
  3. Make balls with a #40 ice cream scoop and place about 2 inches apart on a baking sheet lined with a nonstick baking mat or on a lightly greased baking sheet. Pat down the balls to make ¾ -inch disks.
  4. Bake for 10-12 minutes, just until they begin to brown along the bottom edge. Transfer the cookies to cooling racks to cool.

Chef Michael’s Fall Apple-Maple Dressing

This is a good basic recipe for fruit-based dressings.  You may experiment with your own choice of fruits, but this combination of real Maine maple syrup and apples is perfect for fall salads and as a marinade.  This dressing will keep for several weeks under refrigeration.

image: mainelyapples.com

image: mainelyapples.com

Apple-Maple Salad Dressing
Michael Salmon, Hartstone Inn, Camden

½ cup cider vinegar
½ cup granulated sugar
½ cup canola oil
¼ cup chopped vidalia onion
½ teaspoon kosher salt
½ teaspoon dry mustard
1½ Tablespoons real Maine maple syrup
2 small Cortland apples, cored and coarsely chopped

Combine all ingredients listed above and mix in a blender until smooth.

Makes about 1½ cups.

Chef Michael’s Baked Brie with Hazelnuts and Frangelico

 This dish is a delicious and perfect with a loaf of fresh baked french bread!

Baked Brie with Hazelnuts and FrangelicoBaked Brie
by Chef Michael Salmon

1 medium wheel brie cheese (500 gm)
1/2 cup unsalted butter
1/2 cup brown sugar
2 Tablespoons cumin spice mix (recipe below)
1/2 cup Frangelico (hazelnut liqueur)
1/2 cup hazelnuts, whole
1 loaf French bread

  1. Preheat oven to 350 degrees.
  2. Place the brie in an oven proof baking dish.
  3. In a small saucepan, combine the butter, brown sugar, cumin spice mix and Frangelico. Melt over medium heat and pour over the brie. Sprinkle with the hazelnuts and cover. Bake for 30 minutes in the preheated oven.
  4. Serve immediately with sliced French bread.

Cumin Spice MixCumin Spice Mix

1/2 cup light brown sugar
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin
2 teaspoons whole cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 teaspoons whole anise seeds

Mix the sugar and spices together.

Coconut Mango Mojito

We have added a new mojito to our cocktail list here at the Hartstone Inn just for the summer!  Enjoy them at home with this easy recipe. Coconut Mango Mojito

6-8 fresh mint leaves
2 1/2 ounces of mint simple syrup
1 ounce of coconut rum
1 1/2 ounces of club soda
1-2 ounces of mango puree
the juice of one lime

To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).

In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves.  Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver!  Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top.  Mix and serve with an additional sprig of mint. ( Recipe makes one mojito.) 

Chef Michael’s Chocolate Chip and Walnut Cookie Recipe

We recently received a letter that was so touching, we thought we would share it along with the recipe they had written to say they enjoy.  It is meeting wonderful people like Diane and Ken that make us love what we do!

Dear Michael,
My husband and I stayed at your Inn eight years ago this coming June.  At that time I purchased your Signature Recipes cookbook.  I just want to say that I have been cooking from this book all of this time and have had the best meals from it.  The book is so tattered from its use, but that is okay, I just love it.  It really has been my bible of cooking all of this time.

The chocolate chip cookie recipe is made with shortening.  Most of these years I could not part with my butter in a cookie and made them with the butter.  I have just recently moved back to Virginia where I have many friends and wanted to make the cookies for them.  Because I did not have enough butter, I used the shortening, and to my delight, they were sensational.  The neighbors are begging for the recipe.  I just cannot believe the difference in the texture and taste.  I wish I had trusted your recipe years ago.

I just wanted to send this note of thanks for a lovely and memorable stay eight years ago and for making me the fabulous cook I seem to be today because of your book.

Hope to get up to Maine someday again and enjoy your food and accommodations.  Until that time, I will keep your recipes close to my heart (and stomach)…

Diane and Ken Long 

CHOCOLATE CHIP AND WALNUT COOKIESChocolate Chip and Walnut Cookies
Makes 40 cookies

1 cup vegetable shortening
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups chocolate chips
1 cup walnut pieces

1. Preheat the oven to 350 degrees.

2. Cream together the shortening, sugars, eggs and vanilla until fluffy. 

3. Mix together the flour, baking soda and salt.  Stir into creamed mixture.  Mix in the chocolate chips and walnut pieces by hand.

4. Make balls with a #40 ice cream scoop and place about two inches apart on a baking sheet lined with nonstick  baking mat or on a lightly greased baking sheet.

5. Bake for 15 minutes.  Transfer the cookies to cooling racks to cool.

Blueberry Gin Recipe

One of our newest cocktails here at the Hartstone Inn is a Maine Blueberry Gin Martini.  Many of our guests have really enjoyed this drink and have asked us to publish the recipe.  Here is it!  (We must give credit to www.boozedandinfused.com for the recipe.  We sure hope they use Maine blueberries!)

Blueberry Ginblue gin

2 c. gin
2 c. frozen blueberries
1/4 c. sugar
zest of 1 lemon
2 whole cloves
1/2 inch piece of a cinnamon stick

Place the frozen blueberries in a small saucepan. Crush them lightly.  Lightly cook them on low for about 5 minutes. Remove from heat and allow to cool completely.

After the blueberries are cool, place all ingredients in a quart jar (or larger).  Shake and allow to infuse for at least 4 weeks, stirring or shaking occasionally.  When it has reached your desired taste, strain and filter through a colander, cheesecloth, jelly bag or coffee filter.

As for the martini, simply shake it on ice and you’re done!  Garnish with a lemon twist or a few blueberries.  If this all sounds like to much work, join us at 5pm any night of the week for our cocktail hour and we’ll make one for you, complete with a tasty hors d’ oeuvre!