Browsing Archive: November, 2009

Okay! So you think you don't like bread pudding! THIS CARAMEL BREAD PUDDING WILL CHANGE YOUR MIND! A MUST TRY!

Posted by Penny Moline on Tuesday, November 17, 2009, In : Desserts 
Caramel Bread Pudding

Sugar 1 1/2 cup
Eggs, Beaten  4 each
Heavy Whipping Cream  1 1/2 cup
Milk 1 1/2 cup
Butter, melted 1/4 pound
White Bread (2 loaves) 1 1/2 pound cubed
1/2 cup caramel sauce (recipe follows)
non stick spray


Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 cup syrup (corn or maple)
1 1/2 cups heavy cream

Combine sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together.  Add the bread and fold it in.  Put mixture in a 9 x 13 bakin...
Continue reading ...
 

Chicken Soup Cream Ala Reine Large Quanity

Posted by Penny Moline on Friday, November 13, 2009, In : Soup 
Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups

Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish

Continue reading ...
 

Cheese Ball

Posted by Penny Moline on Friday, November 13, 2009,
Cream Cheese  1 1/2 pound
Ranch Dressing  1/2 to 1 cup
Celery Salt 1 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Onion, diced 1/2 cup
Tabasco to taste
Worcestershire to taste
Cheddar Cheese grated small 1/4 pound

Combine ingredients
Check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
Can be coated with chopped nuts and fresh herbs
Continue reading ...
 
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Browsing Archive: November, 2009

Okay! So you think you don't like bread pudding! THIS CARAMEL BREAD PUDDING WILL CHANGE YOUR MIND! A MUST TRY!

Posted by Penny Moline on Tuesday, November 17, 2009, In : Desserts 
Caramel Bread Pudding

Sugar 1 1/2 cup
Eggs, Beaten  4 each
Heavy Whipping Cream  1 1/2 cup
Milk 1 1/2 cup
Butter, melted 1/4 pound
White Bread (2 loaves) 1 1/2 pound cubed
1/2 cup caramel sauce (recipe follows)
non stick spray


Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 cup syrup (corn or maple)
1 1/2 cups heavy cream

Combine sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together.  Add the bread and fold it in.  Put mixture in a 9 x 13 bakin...
Continue reading ...
 

Chicken Soup Cream Ala Reine Large Quanity

Posted by Penny Moline on Friday, November 13, 2009, In : Soup 
Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups

Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish

Continue reading ...
 

Cheese Ball

Posted by Penny Moline on Friday, November 13, 2009,
Cream Cheese  1 1/2 pound
Ranch Dressing  1/2 to 1 cup
Celery Salt 1 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Onion, diced 1/2 cup
Tabasco to taste
Worcestershire to taste
Cheddar Cheese grated small 1/4 pound

Combine ingredients
Check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
Can be coated with chopped nuts and fresh herbs
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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