Browsing Archive: February, 2013

Blue berry buckle bread

Posted by Penny Moline on Friday, February 22, 2013, In : Quick Bread 
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter room tempature
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping
1/2 cup sugar
1/2 cup flour
1/4 cup butter room tempature
1/2 teaspoon cinnamon

Preheat oven to 375
Butter a 8 x8 inch baking pan
sift together flour, sugar, baking powder and salt
cream butter and sugar in a medium bowl
add egg and beat well
gradually add flour mixture alternately with milk.
Fold in berries
pour into pan
Bake until l...
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Banana Bread

Posted by Penny Moline on Friday, February 22, 2013, In : Quick Bread 
2 ripe bananas, mashed
2 eggs
1 3/4 cup all purpose flour
1 1/2 cup sugar
1 cup chopped walnuts
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

preheat oven to 325.
grease and flour a 9 x 5 loaf pan.
Combine all ingredients in a bowl and mix well
transfer to perpared loaf pan.
bake until top is golden brown and splits slightly
about 1 hour 20 minutes
serve warm

1 loaf

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Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013, In : Breakfast 
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish....
Continue reading ...
 

Lime Tequila Cod Kabobs

Posted by Penny Moline on Friday, February 22, 2013, In : Fish 
12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes

Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
P...
Continue reading ...
 
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Browsing Archive: February, 2013

Blue berry buckle bread

Posted by Penny Moline on Friday, February 22, 2013, In : Quick Bread 
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter room tempature
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping
1/2 cup sugar
1/2 cup flour
1/4 cup butter room tempature
1/2 teaspoon cinnamon

Preheat oven to 375
Butter a 8 x8 inch baking pan
sift together flour, sugar, baking powder and salt
cream butter and sugar in a medium bowl
add egg and beat well
gradually add flour mixture alternately with milk.
Fold in berries
pour into pan
Bake until l...
Continue reading ...
 

Banana Bread

Posted by Penny Moline on Friday, February 22, 2013, In : Quick Bread 
2 ripe bananas, mashed
2 eggs
1 3/4 cup all purpose flour
1 1/2 cup sugar
1 cup chopped walnuts
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

preheat oven to 325.
grease and flour a 9 x 5 loaf pan.
Combine all ingredients in a bowl and mix well
transfer to perpared loaf pan.
bake until top is golden brown and splits slightly
about 1 hour 20 minutes
serve warm

1 loaf

Continue reading ...
 

Spinach and bacon tart... perfect for breakfast or brunch...

Posted by Penny Moline on Friday, February 22, 2013, In : Breakfast 
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish....
Continue reading ...
 

Lime Tequila Cod Kabobs

Posted by Penny Moline on Friday, February 22, 2013, In : Fish 
12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes

Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
P...
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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