Browsing Archive: March, 2013

Sour dough starter

Posted by Penny Moline on Monday, March 25, 2013, In : Yeast Bread 
1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by vo...
Continue reading ...
 

Southwest Grilled Chicken Sandwich with Chipotle

Posted by Penny Moline on Monday, March 25, 2013, In : Wraps and Sandwiches 
Bread of your choice... I like a whole grain thickly sliced bread for this...

pepper jack cheese 2 slices per sandwich
avocado sliced thin
red onion sliced thin
fresh cilantro leaves
thinly sliced grilled chicken
whole butter
sour cream

chipotle puree

1 small 7 ounce chipotle chilies canned in adobo
1 Tablespoon vegetable oil
1 fresh squeesed lime.
place into a blender or food processor and process until smooth


Top each piece of bread with a slice of the pepper jack cheese, spread one slice of bread with ...
Continue reading ...
 

Roast Beef and Blue Cheese Sandwich

Posted by Penny Moline on Monday, March 25, 2013, In : Wraps and Sandwiches 

Crusty bread of your choice;

Add the following to your taste

roasted red bell peppers
blue cheese crumbled
roast beef slice thin, rare and cold
red onion
tomato slices
romaine lettuce

Mayo mixed with chopped fresh parsley, cilantro and basil

Spread the bread with the mayonnaise and add about 4 ounces of roast beef per sandwich... add the red roasted pepper, blue cheese, onion, tomato, and lettuce to your liking...  Wonderful sandwich!


Continue reading ...
 

Duck a l'Orange

Posted by Penny Moline on Monday, March 25, 2013, In : Chicken, poultry and such 
1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting ...
Continue reading ...
 

Easter Supper at my house

Posted by Penny Moline on Monday, March 25, 2013, In : Easter dinner 
Grape and Blue cheese truffles
4 ounces cream cheese softened
4 ounces blue cheese softened
1 bunch seedless grapes about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.  Grab a bit of the cheese in one hand, a grape in the other.  Put the two together roll the grape until covered in the cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.

If you don't like blue cheese, use all cream cheese.  adjust ...
Continue reading ...
 

Roast Leg of Lamb

Posted by Penny Moline on Monday, March 25, 2013, In : Easter dinner 
1/4 cup honey
2 Tablespoons Dijon mustard
1 teaspoon freshly ground pepper
2 Tablespoons rosemary freshly chopped
1 teaspoon lemon zest
3 cloves garlic minced
5 pounds whole leg of lam
salt to taste

combine honey, mustard, rosemary, pepper, garlic and lemon zest.  Cover and marinate over night in refrigerator

Preheat oven to 450
place lamb in roasting pan and sprinkle with salt to taste
bake at 450 for 20 minutes then reduce heat to 400 and roast for 55 to 60 minutes

To an internal tempature of 145

Let re...
Continue reading ...
 
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Browsing Archive: March, 2013

Sour dough starter

Posted by Penny Moline on Monday, March 25, 2013, In : Yeast Bread 
1 tsp active dried yeast
1/2 cup warm water

combine together and let stand until foamy about 10 minutes

Add 1 3/4 cup water room tempature
2 pounds all purpose flour

Add the water to the yeast and water and slowly add bit by bit the flour.

Place the starter in a warmed bowl and cover with plastic wrap.  Let stand overnight.  It should triple in size.
and be wet and sticky.

Keep in the refrigerator until ready to use.

Each time you use the started you must replenish.  To do this use equal amounts by vo...
Continue reading ...
 

Southwest Grilled Chicken Sandwich with Chipotle

Posted by Penny Moline on Monday, March 25, 2013, In : Wraps and Sandwiches 
Bread of your choice... I like a whole grain thickly sliced bread for this...

pepper jack cheese 2 slices per sandwich
avocado sliced thin
red onion sliced thin
fresh cilantro leaves
thinly sliced grilled chicken
whole butter
sour cream

chipotle puree

1 small 7 ounce chipotle chilies canned in adobo
1 Tablespoon vegetable oil
1 fresh squeesed lime.
place into a blender or food processor and process until smooth


Top each piece of bread with a slice of the pepper jack cheese, spread one slice of bread with ...
Continue reading ...
 

Roast Beef and Blue Cheese Sandwich

Posted by Penny Moline on Monday, March 25, 2013, In : Wraps and Sandwiches 

Crusty bread of your choice;

Add the following to your taste

roasted red bell peppers
blue cheese crumbled
roast beef slice thin, rare and cold
red onion
tomato slices
romaine lettuce

Mayo mixed with chopped fresh parsley, cilantro and basil

Spread the bread with the mayonnaise and add about 4 ounces of roast beef per sandwich... add the red roasted pepper, blue cheese, onion, tomato, and lettuce to your liking...  Wonderful sandwich!


Continue reading ...
 

Duck a l'Orange

Posted by Penny Moline on Monday, March 25, 2013, In : Chicken, poultry and such 
1 duckling about 5 pounds
1 cup  chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest

Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm

degrease the roasting pan.... place the roasting ...
Continue reading ...
 

Easter Supper at my house

Posted by Penny Moline on Monday, March 25, 2013, In : Easter dinner 
Grape and Blue cheese truffles
4 ounces cream cheese softened
4 ounces blue cheese softened
1 bunch seedless grapes about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.  Grab a bit of the cheese in one hand, a grape in the other.  Put the two together roll the grape until covered in the cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.

If you don't like blue cheese, use all cream cheese.  adjust ...
Continue reading ...
 

Roast Leg of Lamb

Posted by Penny Moline on Monday, March 25, 2013, In : Easter dinner 
1/4 cup honey
2 Tablespoons Dijon mustard
1 teaspoon freshly ground pepper
2 Tablespoons rosemary freshly chopped
1 teaspoon lemon zest
3 cloves garlic minced
5 pounds whole leg of lam
salt to taste

combine honey, mustard, rosemary, pepper, garlic and lemon zest.  Cover and marinate over night in refrigerator

Preheat oven to 450
place lamb in roasting pan and sprinkle with salt to taste
bake at 450 for 20 minutes then reduce heat to 400 and roast for 55 to 60 minutes

To an internal tempature of 145

Let re...
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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