Browsing Archive: September, 2009

Oatmeal Chocolate Chip Cake

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
water boiling 1 3/4 cup
oats  1 cup
brown sugar 1 cup
sugar 1 cup
butter 1/2 cup

eggs 2 each
flour 1 3/4 cup
cocoa 1 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces

Combine oats and water and let stand
cream sugar, butter and eggs
combine flour, cocoa, soda, salt and mix

Mix cream mixture and dry mixture.  Add oats and 1/2 the chips mix to combine

Pour batter ina a greased pan

Add 1/2 chips to the top of cake 

Bake 350 F. for 40 minutes  (hint)  Check after 30

Continue reading ...
 

Panna Cotta

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract

Pour milk into a small bowl and stir in gelatin.  Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil.  Watch out the cream will quicky rise to the top. 
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrig...
Continue reading ...
 

Pork with garlic cream sauce This is a wonderful recipe!

Posted by Penny Moline on Saturday, September 19, 2009, In : Whats for dinner 
1 1/2 pound pork tenderloin or 4 to 6 pork chops (hint) this would be great with chicken too
1/4 cup olive oil
4 Tablespoon sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic
4 ounces cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley

Marinate pork chops in olive oil, sesame oil 1 hour in refrigerator

sprinkle with sesame seeds (hint) you may toast the sesame seeds if desired

Bake at 375 until brown and crispy.  Serve with garlic cream sauce

Sauce:

Melt b...
Continue reading ...
 

Dijon Salmon Fillet Special enough for entertaining!

Posted by Penny Moline on Saturday, September 19, 2009, In : Salmon 
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff

Marinate the salmon in lemon juice and oil for 1/2 hour.  Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain ...
Continue reading ...
 

Spinach Salad

Posted by Penny Moline on Saturday, September 19, 2009, In : spinach salad 
Spinach cleaned and the stems removed 6 ounces per person
Hard boiled egg per person
Red onion cut in rounds 2 per person
Cooked and crumbled bacon if desired

Dressing:

2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon pepper

Add your vinegar, soy sauce, sugar, dry mustard, salt, garlic, pepper, and drizzle in the oil slowly while whisking constantly.

Drizzle over the spinach salad or let your guest drizzle...
Continue reading ...
 

Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinega...
Continue reading ...
 

heirloom tomato salad with herb dressing

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
Serves six

3 tablespoons olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
2 Tablespoons minced shallots
Mix together.

hint.  You may use balsamic vinegar or red wine vinegar for this too.  Just what ever you have on hand


8 medium ripe heirloom tomatoes in assorted colors cut into slices

Serve with a log of fresh goat cheese... arrange the tomatoes around the goat cheese.and drizzle with the dressing. 
Have a crusty bread cut into s...
Continue reading ...
 

carmelized figs with lavender honey

Posted by Penny Moline on Saturday, September 19, 2009, In : Figs with lavender 
8 to 12 fresh figs
1/2 cup lavender honey
Your favorite vanilla ice cream

Infuse a couple of sprigs of fresh lavender in a jar of honey for a week.

Cut the figs in half and arrange on a baking sheet with cut side up

Drizzle with the lavender honey and place under a preheated broiler until caramelized

To serve place a scoop of ice cream in a pretty dish,( hint) a martini glass is great to use... and top with the figs.  You can garnish with a fresh sprig of lavender.  This is not your typical dessert...
Continue reading ...
 

Gazpacho

Posted by Penny Moline on Friday, September 18, 2009, In : tomatoe what to do with them 

Tomatoes Peeled and diced  3 pounds
onions medium dice    1 cup
green pepper medium dice 1 each
red pepper medium dice  1 each cucumber peeled, seeded and diced 1 pound  (use English cucumbers they don't have as many seeds)

garlic minced   2 cloves use more if you really like garlic
red wine vinegar 1/4 cup
lemon  1 juiced
olive oil  1/2 cup
salt and pepper to taste
cayenne pepper  to taste
Tomato juice 3 quarts
water or chicken stock as needed

Garnish:

tomatoes peeled seeded and diced 1 cup
Red bell pep...


Continue reading ...
 

The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stoc...
Continue reading ...
 

Salsa

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions diced 12 oz
jalapeon diced 3 oz
garlic minced 1 tsp
celery minced 1 oz
tomato 4 lbs diced small
salt to taste
olive oil 1/4 cup
cilantro chopped 1/4 cup
water 1/2 cup

puree.... wonderful  add lemon or lime juice and chili powder if desired

Continue reading ...
 

potato tomato cilantro salad

Posted by Penny Moline on Thursday, September 17, 2009, In : tomatoe what to do with them 
3 pound red potatoes medium dice
1/2  pound roma or plum tomatoes medium dice
1 cup thinly sliced red onion
1 cup cilantro chopped fine
1/4 cup rice vinegar
1 cup mayonnaise

Bring potatoes to a boil in a large kettle, cook until tender
drain
in a large bowl whisk together vinegar and mayonnaise with cilantro
Add potatoes, tomatoes and red onion

Toss well and chill



Continue reading ...
 

Basic tomato sauce

Posted by Penny Moline on Wednesday, September 16, 2009, In : tomatoe what to do with them 
10 to 12 pounds fresh tomatoes chopped
2 oz olive oil
12 ounces onions chopped
1 oz garlic
salt and pepper

Cook onions until tender, add garlic cook lightly then add tomatoes.

Cooking time varies, on ingredients.  Usually  the less cooking time for for fruits or vegetables the better.  Cooking for long lenghts of time reduces the fresh flavor.

Stir the tomato sauce often. 

Puree the sauce if desired.  Check the balance and seasoning of the sauce and make adjustments.

You may add  carrots, or a mirepo...
Continue reading ...
 

Pico de gallo

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
10 plum/roma tomatoes medium diced
1 small onion diced
1 jalapeno seeded and minced
3 Tablespoon lime juice
1/4 cup cilantro chopped
salt as needed

Combine all ingredient.  adjust seasoning.


Continue reading ...
 

Cherry tomatoes stuffed with crab

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
24 cherry tomatoes
salt and pepper
1 small ripe avocado
juice of 1/2 lemon
1 T olive oil
8 drops Tabasco
4 oz crab meat
1 small garlic clove minced to a paste
1 green onion chopped fine
cilantro chopped save some whole for a leaf garnish on the tomato

cut cap off each tomato, reserve caps.  Scoop out seeds and pulp with a melon ball scoop.  Season each with salt and pepper. 
Smash avocado with a fork add lemon juice, olive oil, garlic and cilantro to taste.  Mix until smooth.  Add crab meat and mix tog...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 

How to keep your food safe in the kitchen! The most important thing I can teach you

Posted by Penny Moline on Saturday, September 12, 2009, In : Food safety 
The most important thing I can teach you is wash your hands....and wash your food...Even though Rachael Ray wipes off celery with a damp cloth, and just wipes down her mushrooms with a cloth too..please take the time to wash your produce off...PLEASE....  Please wash them under running water...and give a good once over with your hands...

I want you to have in your head how food is harvested. What I tell my student is this:

Out in a field .... there is not a Hilton close by... there is not a han...
Continue reading ...
 

Panzanella with your fresh tomatoes!

Posted by Penny Moline on Saturday, September 12, 2009, In : What to do with the tomatoes in your garden 
1 cup olive oil more if needed
4 cups cubed French bread or Italian bread
Heat oil and fry the cubes of bread until golden..or.(what  I like to do is put the bread cubes in a zip lock bag and pour in the olive oil then toss into a hot saute pan.)
Salt and pepper after removing from the oil

Add 1/4 cup basil chopped
3 T olive oil
1 t minced garlic
5 ripe tomatoes cut into a large dice ( use Roma's or any fresh tomato from your garden)
3 T chopped red onion
Fresh mozzarella cheese cut into cubes.

you can...
Continue reading ...
 

What to do with the fresh tomatoes in your garden! My favorite brushetta!

Posted by Penny Moline on Friday, September 11, 2009, In : What to do with the tomatoes in your garden 
Bruschetta Recipe


4 large tomatoes           medium chopped
1 medium size onion     small dice
1/4 cup fresh basil        finely shredded
a drizzle of balsmic vinegar
a drizzle of olive oil
salt and pepper to taste

Mix together

Serve on crusty bread .... it can be italian loaf, french bread or sourdough... lightly toasted and top it with the brushetta



Continue reading ...
 
« Back to posts
 

Browsing Archive: September, 2009

Oatmeal Chocolate Chip Cake

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
water boiling 1 3/4 cup
oats  1 cup
brown sugar 1 cup
sugar 1 cup
butter 1/2 cup

eggs 2 each
flour 1 3/4 cup
cocoa 1 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces

Combine oats and water and let stand
cream sugar, butter and eggs
combine flour, cocoa, soda, salt and mix

Mix cream mixture and dry mixture.  Add oats and 1/2 the chips mix to combine

Pour batter ina a greased pan

Add 1/2 chips to the top of cake 

Bake 350 F. for 40 minutes  (hint)  Check after 30

Continue reading ...
 

Panna Cotta

Posted by Penny Moline on Monday, September 21, 2009, In : Desserts 
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract

Pour milk into a small bowl and stir in gelatin.  Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil.  Watch out the cream will quicky rise to the top. 
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrig...
Continue reading ...
 

Pork with garlic cream sauce This is a wonderful recipe!

Posted by Penny Moline on Saturday, September 19, 2009, In : Whats for dinner 
1 1/2 pound pork tenderloin or 4 to 6 pork chops (hint) this would be great with chicken too
1/4 cup olive oil
4 Tablespoon sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic
4 ounces cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley

Marinate pork chops in olive oil, sesame oil 1 hour in refrigerator

sprinkle with sesame seeds (hint) you may toast the sesame seeds if desired

Bake at 375 until brown and crispy.  Serve with garlic cream sauce

Sauce:

Melt b...
Continue reading ...
 

Dijon Salmon Fillet Special enough for entertaining!

Posted by Penny Moline on Saturday, September 19, 2009, In : Salmon 
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff

Marinate the salmon in lemon juice and oil for 1/2 hour.  Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain ...
Continue reading ...
 

Spinach Salad

Posted by Penny Moline on Saturday, September 19, 2009, In : spinach salad 
Spinach cleaned and the stems removed 6 ounces per person
Hard boiled egg per person
Red onion cut in rounds 2 per person
Cooked and crumbled bacon if desired

Dressing:

2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon pepper

Add your vinegar, soy sauce, sugar, dry mustard, salt, garlic, pepper, and drizzle in the oil slowly while whisking constantly.

Drizzle over the spinach salad or let your guest drizzle...
Continue reading ...
 

Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinega...
Continue reading ...
 

heirloom tomato salad with herb dressing

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
Serves six

3 tablespoons olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
2 Tablespoons minced shallots
Mix together.

hint.  You may use balsamic vinegar or red wine vinegar for this too.  Just what ever you have on hand


8 medium ripe heirloom tomatoes in assorted colors cut into slices

Serve with a log of fresh goat cheese... arrange the tomatoes around the goat cheese.and drizzle with the dressing. 
Have a crusty bread cut into s...
Continue reading ...
 

carmelized figs with lavender honey

Posted by Penny Moline on Saturday, September 19, 2009, In : Figs with lavender 
8 to 12 fresh figs
1/2 cup lavender honey
Your favorite vanilla ice cream

Infuse a couple of sprigs of fresh lavender in a jar of honey for a week.

Cut the figs in half and arrange on a baking sheet with cut side up

Drizzle with the lavender honey and place under a preheated broiler until caramelized

To serve place a scoop of ice cream in a pretty dish,( hint) a martini glass is great to use... and top with the figs.  You can garnish with a fresh sprig of lavender.  This is not your typical dessert...
Continue reading ...
 

Gazpacho

Posted by Penny Moline on Friday, September 18, 2009, In : tomatoe what to do with them 

Tomatoes Peeled and diced  3 pounds
onions medium dice    1 cup
green pepper medium dice 1 each
red pepper medium dice  1 each cucumber peeled, seeded and diced 1 pound  (use English cucumbers they don't have as many seeds)

garlic minced   2 cloves use more if you really like garlic
red wine vinegar 1/4 cup
lemon  1 juiced
olive oil  1/2 cup
salt and pepper to taste
cayenne pepper  to taste
Tomato juice 3 quarts
water or chicken stock as needed

Garnish:

tomatoes peeled seeded and diced 1 cup
Red bell pep...


Continue reading ...
 

The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stoc...
Continue reading ...
 

Salsa

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions diced 12 oz
jalapeon diced 3 oz
garlic minced 1 tsp
celery minced 1 oz
tomato 4 lbs diced small
salt to taste
olive oil 1/4 cup
cilantro chopped 1/4 cup
water 1/2 cup

puree.... wonderful  add lemon or lime juice and chili powder if desired

Continue reading ...
 

potato tomato cilantro salad

Posted by Penny Moline on Thursday, September 17, 2009, In : tomatoe what to do with them 
3 pound red potatoes medium dice
1/2  pound roma or plum tomatoes medium dice
1 cup thinly sliced red onion
1 cup cilantro chopped fine
1/4 cup rice vinegar
1 cup mayonnaise

Bring potatoes to a boil in a large kettle, cook until tender
drain
in a large bowl whisk together vinegar and mayonnaise with cilantro
Add potatoes, tomatoes and red onion

Toss well and chill



Continue reading ...
 

Basic tomato sauce

Posted by Penny Moline on Wednesday, September 16, 2009, In : tomatoe what to do with them 
10 to 12 pounds fresh tomatoes chopped
2 oz olive oil
12 ounces onions chopped
1 oz garlic
salt and pepper

Cook onions until tender, add garlic cook lightly then add tomatoes.

Cooking time varies, on ingredients.  Usually  the less cooking time for for fruits or vegetables the better.  Cooking for long lenghts of time reduces the fresh flavor.

Stir the tomato sauce often. 

Puree the sauce if desired.  Check the balance and seasoning of the sauce and make adjustments.

You may add  carrots, or a mirepo...
Continue reading ...
 

Pico de gallo

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
10 plum/roma tomatoes medium diced
1 small onion diced
1 jalapeno seeded and minced
3 Tablespoon lime juice
1/4 cup cilantro chopped
salt as needed

Combine all ingredient.  adjust seasoning.


Continue reading ...
 

Cherry tomatoes stuffed with crab

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
24 cherry tomatoes
salt and pepper
1 small ripe avocado
juice of 1/2 lemon
1 T olive oil
8 drops Tabasco
4 oz crab meat
1 small garlic clove minced to a paste
1 green onion chopped fine
cilantro chopped save some whole for a leaf garnish on the tomato

cut cap off each tomato, reserve caps.  Scoop out seeds and pulp with a melon ball scoop.  Season each with salt and pepper. 
Smash avocado with a fork add lemon juice, olive oil, garlic and cilantro to taste.  Mix until smooth.  Add crab meat and mix tog...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 

How to keep your food safe in the kitchen! The most important thing I can teach you

Posted by Penny Moline on Saturday, September 12, 2009, In : Food safety 
The most important thing I can teach you is wash your hands....and wash your food...Even though Rachael Ray wipes off celery with a damp cloth, and just wipes down her mushrooms with a cloth too..please take the time to wash your produce off...PLEASE....  Please wash them under running water...and give a good once over with your hands...

I want you to have in your head how food is harvested. What I tell my student is this:

Out in a field .... there is not a Hilton close by... there is not a han...
Continue reading ...
 

Panzanella with your fresh tomatoes!

Posted by Penny Moline on Saturday, September 12, 2009, In : What to do with the tomatoes in your garden 
1 cup olive oil more if needed
4 cups cubed French bread or Italian bread
Heat oil and fry the cubes of bread until golden..or.(what  I like to do is put the bread cubes in a zip lock bag and pour in the olive oil then toss into a hot saute pan.)
Salt and pepper after removing from the oil

Add 1/4 cup basil chopped
3 T olive oil
1 t minced garlic
5 ripe tomatoes cut into a large dice ( use Roma's or any fresh tomato from your garden)
3 T chopped red onion
Fresh mozzarella cheese cut into cubes.

you can...
Continue reading ...
 

What to do with the fresh tomatoes in your garden! My favorite brushetta!

Posted by Penny Moline on Friday, September 11, 2009, In : What to do with the tomatoes in your garden 
Bruschetta Recipe


4 large tomatoes           medium chopped
1 medium size onion     small dice
1/4 cup fresh basil        finely shredded
a drizzle of balsmic vinegar
a drizzle of olive oil
salt and pepper to taste

Mix together

Serve on crusty bread .... it can be italian loaf, french bread or sourdough... lightly toasted and top it with the brushetta



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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