I have had many a meal created by my favorite chef, Michael Salmon known for his culinary skills at the Hartstone Inn in Camden, Maine, and for his extraordinary Foodie Adventures in Italy, France and Spain. So, what was I thinking when I said to his wife, who happens to be a good friend, “Why don’t you come for dinner?”
After extending the invitation, I fretted for a bit over the menu and then decided it made no sense to try to outdo the chef! It would be best to stick with something I knew how to do and that isn’t common in Maine. The decision….TexMex!
As for the menu, nothing fancy. We will have mounds of beef and chicken fajitas with all the trimmings…sauteed onions and peppers, guacamole, pico de gallo, cheese, sour cream…and barracho beans seasoned with onions and cumin. Oh man, I can’t wait!
Tres Leches Cake
1 ½ c. flour
2 tsps. baking powder
4 eggs, separated
1 ½ c. sugar
½ c. milk
Preheat oven to 350. Grease & flour 13×9 inch pan. Mix flour and baking powder. In large bowl, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold the egg mix into the flour mixture and gradually add the milk; mix well but don’t beat. Pour batter into prepared pan and bake 30-35 minutes, or til edges are golden brown. Remove from oven; let cake cool. Puncture the top of the cake with a toothpick and pour the 3 milk topping over the surface and let the cake sit til mixture is absorbed. By the way, I usually do this several hours in advance to make sure the liquid is totally absorbed resulting in the cake being super moist.
Prepare whipped cream topping and refrigerate. Before serving, cover the top of cake.
Three Milk Topping
1 12 oz. Can evaporated milk, 1 14 oz. Can condensed milk, 1 cup each milk and sour cream.
Combine….do not beat. Pour over cooled cake.
Whipped Cream Topping
2 c. whipping cream
1 tbsp. Sugar
1 tsp. Vanilla or almond extract
Beat cream; gradually add sugar and vanilla and beat til firm.
When all was said and done, the meal was a great success and nary a bite was left because everyone had seconds. Chef Michael may have enjoyed the vittles as much as anyone, maybe because someone else did the cooking. What do you think?
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