Browsing Archive: June, 2012

Dumplings

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup

combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes

Continue reading ...
 

Dumplings with Ham

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces

Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan...
Continue reading ...
 

Potato Pancakes

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Potatoes, russets  6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary

oil for pan frying

peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fr...
Continue reading ...
 

Old Fashioned Banana Cream Pie

Posted by Penny Moline on Friday, June 1, 2012, In : Pies 
One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cu...
Continue reading ...
 
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Browsing Archive: June, 2012

Dumplings

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup

combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes

Continue reading ...
 

Dumplings with Ham

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces

Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan...
Continue reading ...
 

Potato Pancakes

Posted by Penny Moline on Tuesday, June 19, 2012, In : Starches, Sides, Potatoes and Grains 
Potatoes, russets  6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary

oil for pan frying

peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fr...
Continue reading ...
 

Old Fashioned Banana Cream Pie

Posted by Penny Moline on Friday, June 1, 2012, In : Pies 
One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cu...
Continue reading ...
 
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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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