Browsing Archive: January, 2013

Jamaican Rice and Beans

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk  2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces

2 quarts rice ( long grain)

Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid

so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon...
Continue reading ...
 

Jamaican Jerk Sauce

Posted by Penny Moline on Monday, January 28, 2013, In : Sauces 
onion yellow 1/2 large
onions green 10 stalkes
garlic powder 3 TBSP
thyme dried 1 1/2 TBSP
pickling spice 2 TBSP
red wine vinegar 1 cup
soy sauce 2 cups
olive oil 1/2 cup
salt and pepper to taste
cayenne pepper to taste

Blend ingredients together in a blender.

Pour over half over chicken, pork, beef,... reserve the rest for a sauce.




This recipe is from a friend of mine that grew up in Jamaica.... it is the bomb!!!
Continue reading ...
 

Nachos! Just perfect for the super bowl!!

Posted by Penny Moline on Monday, January 28, 2013, In : Appetizer 
Nachos

Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)

1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons

Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
ad...
Continue reading ...
 

Whipped Cream Cheese Frosting

Posted by Penny Moline on Monday, January 28, 2013, In : Frostings, Icings, and dessert sauces 
16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream

beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine

in a separate bowl whip the cream until it almost forms stiff peaks

put the whipped cream into the cream cheese bowl and beat together just until incorperated.  DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.

A stu...
Continue reading ...
 

Creamy polenta

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated

In a large pot bring the water, milk, and butter to a boil.  Whisk in the polenta stirring constantly for 3 to 4 minutes.  ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps.  Simmer up to 45 minutes stirring often, until creamy.  Add the sour cream and parmesan
check seasoning, add salt and pepper to taste....
Continue reading ...
 

Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013, In : Pork 
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the p...
Continue reading ...
 
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Browsing Archive: January, 2013

Jamaican Rice and Beans

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk  2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces

2 quarts rice ( long grain)

Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid

so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon...
Continue reading ...
 

Jamaican Jerk Sauce

Posted by Penny Moline on Monday, January 28, 2013, In : Sauces 
onion yellow 1/2 large
onions green 10 stalkes
garlic powder 3 TBSP
thyme dried 1 1/2 TBSP
pickling spice 2 TBSP
red wine vinegar 1 cup
soy sauce 2 cups
olive oil 1/2 cup
salt and pepper to taste
cayenne pepper to taste

Blend ingredients together in a blender.

Pour over half over chicken, pork, beef,... reserve the rest for a sauce.




This recipe is from a friend of mine that grew up in Jamaica.... it is the bomb!!!
Continue reading ...
 

Nachos! Just perfect for the super bowl!!

Posted by Penny Moline on Monday, January 28, 2013, In : Appetizer 
Nachos

Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)

1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons

Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
ad...
Continue reading ...
 

Whipped Cream Cheese Frosting

Posted by Penny Moline on Monday, January 28, 2013, In : Frostings, Icings, and dessert sauces 
16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream

beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine

in a separate bowl whip the cream until it almost forms stiff peaks

put the whipped cream into the cream cheese bowl and beat together just until incorperated.  DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.

A stu...
Continue reading ...
 

Creamy polenta

Posted by Penny Moline on Monday, January 28, 2013, In : Starches, Sides, Potatoes and Grains 
4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated

In a large pot bring the water, milk, and butter to a boil.  Whisk in the polenta stirring constantly for 3 to 4 minutes.  ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps.  Simmer up to 45 minutes stirring often, until creamy.  Add the sour cream and parmesan
check seasoning, add salt and pepper to taste....
Continue reading ...
 

Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013, In : Pork 
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the 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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