Browsing Archive: July, 2010

Roasted Tomatoes with cheese and herbs!

Posted by Penny Moline on Thursday, July 29, 2010, In : Salads 
6 large beef steak tomatoes washed.


1 clove garlic minced
1 cup toasted bread crumbs
1/2 cup gouda cheese grated
1/4 cup parmesan grated
1/2 cup cream cheese
2 tablespoons fresh basil
2 tablespoons olive oil
1 teaspoon mustard powder
Salt and Pepper to taste
Mix ingredients together.  Cut the top off from the beefsteak tomato and cafefully scoop out the inside and reserve.  Using a melon baller is great for this.  Divide the filling between the tomatoes.  Bake in a preheated oven at 350 for 20 to 25 mi...
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Crepe's with yummy cheese and berries

Posted by Penny Moline on Thursday, July 29, 2010, In : Breakfast 
Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swir...
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Churros

Posted by Penny Moline on Monday, July 12, 2010, In : Desserts 
water 1 cup
butter 6 tablespoons
salt 1/8 teaspoon
All purpose flour 1 cup
eggs 3 each
cinnamon 1/4 teaspoon

Bring water to a boil, add butter, salt and heat until butter has melted and water is at a boil
Add flour all at once
beat until smooth and cook for about 4 to 8 minutes until some of the starch has left the flour
remove from heat and cool slightly, add in eggs one at a time
Add cinnamon
Fry in oil unitl golden brown
roll in additional sugar and cinnamon
Continue reading ...
 

Lemon Mousse

Posted by Penny Moline on Monday, July 12, 2010, In : Desserts 

1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon zest
2 egg whites at room tempature
1 cup heavy cream

Mix cornstarch and sugar, add lemon juice and water,
 whisk until well mixed.
Cook  in a small sauce pan stirring constantly for at least 5 minutes until thick
pour into a bowl
stir in the lemon zest and set aside to cool.
Beat egg whites at high speed unitl they form stiff peaks
fold egg whites into cooled lemon mixture
Whip heavy cream and fold into mousse place in se...


Continue reading ...
 
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Browsing Archive: July, 2010

Roasted Tomatoes with cheese and herbs!

Posted by Penny Moline on Thursday, July 29, 2010, In : Salads 
6 large beef steak tomatoes washed.


1 clove garlic minced
1 cup toasted bread crumbs
1/2 cup gouda cheese grated
1/4 cup parmesan grated
1/2 cup cream cheese
2 tablespoons fresh basil
2 tablespoons olive oil
1 teaspoon mustard powder
Salt and Pepper to taste
Mix ingredients together.  Cut the top off from the beefsteak tomato and cafefully scoop out the inside and reserve.  Using a melon baller is great for this.  Divide the filling between the tomatoes.  Bake in a preheated oven at 350 for 20 to 25 mi...
Continue reading ...
 

Crepe's with yummy cheese and berries

Posted by Penny Moline on Thursday, July 29, 2010, In : Breakfast 
Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swir...
Continue reading ...
 

Churros

Posted by Penny Moline on Monday, July 12, 2010, In : Desserts 
water 1 cup
butter 6 tablespoons
salt 1/8 teaspoon
All purpose flour 1 cup
eggs 3 each
cinnamon 1/4 teaspoon

Bring water to a boil, add butter, salt and heat until butter has melted and water is at a boil
Add flour all at once
beat until smooth and cook for about 4 to 8 minutes until some of the starch has left the flour
remove from heat and cool slightly, add in eggs one at a time
Add cinnamon
Fry in oil unitl golden brown
roll in additional sugar and cinnamon
Continue reading ...
 

Lemon Mousse

Posted by Penny Moline on Monday, July 12, 2010, In : Desserts 

1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon zest
2 egg whites at room tempature
1 cup heavy cream

Mix cornstarch and sugar, add lemon juice and water,
 whisk until well mixed.
Cook  in a small sauce pan stirring constantly for at least 5 minutes until thick
pour into a bowl
stir in the lemon zest and set aside to cool.
Beat egg whites at high speed unitl they form stiff peaks
fold egg whites into cooled lemon mixture
Whip heavy cream and fold into mousse place in se...


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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