Browsing Archive: August, 2012

Grilled Halibut with Blueberries

Posted by Penny Moline on Friday, August 17, 2012, In : Fish 
4  five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine

1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle

Preheat your grill

Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper

Drizzle the fish with either olive oil or m...
Continue reading ...
 

Stuffed Caprese Tomato

Posted by Penny Moline on Friday, August 17, 2012, In : Salads 

4 small tomatoes about 4 ounces each
salt and pepper
3 T extra virgin olive oil
3 T Balsamic vinegar
sugar to taste, if needed
3 ounces fresh mozzarella, or buffalo mozzarella cut into chunks
1/4 cup slivered red onion
1/4 cup fresh basil snipped

cut the stem end of the tomato, about 1/4 inch slice.
using a spoon scoop out the core, leaving a 1/2 inch thick shell
sprinkle the tomato shell with salt and pepper

Place tomatoes on the plate.

For dressing, combine olive oil and vinegar, sugar if desired...
res...


Continue reading ...
 

Cucumber Sandwich

Posted by Penny Moline on Friday, August 17, 2012, In : Wraps and Sandwiches 
1/2 medium cucumber, slices
1/2 cup fresh snow peas that have been blanched
1 medium tomato, sliced
4 ounces package of chevre, may use the one that is rolled in black pepper if desired
salt to tast
8 slices of your favorite bread
Add sliced almonds, soy nuts, or sunflower seeds

Spread the bread with goat cheese, sprinkle with nuts and press lighly into the cheese,
Top with cucumbers, snow peas and tomatoes
Sprinkle with salt

Makes 4 sandwiches.
Continue reading ...
 

Too Hot to Cook Sandwich Salami, Prosciutto and Slaw Sandwiches

Posted by Penny Moline on Friday, August 10, 2012, In : Wraps and Sandwiches 
3/4 pound thinly sliced hard salami
1/2 pound thinly sliced prosciutto
1/4 pound havarti cheese with dill

8 kaiser rolls

2 cups shredded cabbage ( I buy the already shredded bag at the store to save time)
1 bell pepper sliced into really fine strips
1/2 cup chopped dill pickle
1/2 cup sliced black olives

I like to add some basil leaves if I have some handy...to my slaw...


Add your favortie mayonnaise, mustard, red wine vinegar, and salt and pepper.

Makes 8 sandwiches...

Halve the kaiser rolls horizontal...
Continue reading ...
 
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Browsing Archive: August, 2012

Grilled Halibut with Blueberries

Posted by Penny Moline on Friday, August 17, 2012, In : Fish 
4  five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine

1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle

Preheat your grill

Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper

Drizzle the fish with either olive oil or m...
Continue reading ...
 

Stuffed Caprese Tomato

Posted by Penny Moline on Friday, August 17, 2012, In : Salads 

4 small tomatoes about 4 ounces each
salt and pepper
3 T extra virgin olive oil
3 T Balsamic vinegar
sugar to taste, if needed
3 ounces fresh mozzarella, or buffalo mozzarella cut into chunks
1/4 cup slivered red onion
1/4 cup fresh basil snipped

cut the stem end of the tomato, about 1/4 inch slice.
using a spoon scoop out the core, leaving a 1/2 inch thick shell
sprinkle the tomato shell with salt and pepper

Place tomatoes on the plate.

For dressing, combine olive oil and vinegar, sugar if desired...
res...


Continue reading ...
 

Cucumber Sandwich

Posted by Penny Moline on Friday, August 17, 2012, In : Wraps and Sandwiches 
1/2 medium cucumber, slices
1/2 cup fresh snow peas that have been blanched
1 medium tomato, sliced
4 ounces package of chevre, may use the one that is rolled in black pepper if desired
salt to tast
8 slices of your favorite bread
Add sliced almonds, soy nuts, or sunflower seeds

Spread the bread with goat cheese, sprinkle with nuts and press lighly into the cheese,
Top with cucumbers, snow peas and tomatoes
Sprinkle with salt

Makes 4 sandwiches.
Continue reading ...
 

Too Hot to Cook Sandwich Salami, Prosciutto and Slaw Sandwiches

Posted by Penny Moline on Friday, August 10, 2012, In : Wraps and Sandwiches 
3/4 pound thinly sliced hard salami
1/2 pound thinly sliced prosciutto
1/4 pound havarti cheese with dill

8 kaiser rolls

2 cups shredded cabbage ( I buy the already shredded bag at the store to save time)
1 bell pepper sliced into really fine strips
1/2 cup chopped dill pickle
1/2 cup sliced black olives

I like to add some basil leaves if I have some handy...to my slaw...


Add your favortie mayonnaise, mustard, red wine vinegar, and salt and pepper.

Makes 8 sandwiches...

Halve the kaiser rolls horizontal...
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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