Browsing Archive: July, 2014

Apple, Apple Pie

Posted by Penny Moline on Monday, July 21, 2014, In : Desserts 


How easy and fun this is! 

Use your favorite pie shell recipe and canned apple pie filling

Hollow out the apples, fill with apple with apple pie filling, make a lattice top with the pie shell ( you could even buy a pie shell)  and bake at 350 until the apple is tender.  .

Great for picnics, fun for dessert!

Enjoy

Continue reading ...
 

Pavlova

Posted by Penny Moline on Wednesday, July 16, 2014, In : Desserts 






Pavlova

Meringue

11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature  ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes) 
pinch of salt

I used fresh berries without added sugar but if you want more of a topping follow the recipe below


Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest

Whip cream to serve

Prehea...
Continue reading ...
 

Puff Pastry Poached Pears

Posted by Penny Moline on Wednesday, July 9, 2014, In : Desserts 


Puff pastry poached pears

4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves

Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up

In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender

( hint) if the pears seem to float to the top, ad...
Continue reading ...
 

Charred and raw corn salad

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
5 ears corn shucked
1 shallot chopped small dice
1/4 cup fresh lime juice
olive oil to drizzle
Cotija cheese to taste
fresco chili or jalapeno pepper
cilantro chopped as desired

cut off the kernels of 1 ear of corn
toss with shallot, chili, lime juice,salt and pepper

Grill 4 ears of corn with a drizzle of olive oil ( don't use butter)  Hint... I like to boil or steam or microwave my corn until almost tender before I grill it.
Grill until pretty golden

Cut the kernels from the cob add to the raw corn
Add...
Continue reading ...
 

South West Jicama and Cabbage Slaw with black beans and corn

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
Dressing:
1/2 cup fresh squeezed lime juice
2 T rice vinegar
2 T Chili powder
2 T honey
can add a pinch of cayenne if desired
1/2 cup vegetable oil
salt and pepper to taste

Salad
1 pound jicama cut into matchsticks
1/2  head of cabbage, green or purple or a combination shredded
2 carrots grated
1/4 cup chopped cilantro
1/2 cup roasted corn ( great use for left over corn on the cob or just use frozen corn)
1 cup black beans ( drained well)
may add red pepper cut into a julienne
may add jalapeno pepper cut int...
Continue reading ...
 

Brussel Sprout Salad with Avocado and pumpkin seeds

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
Finely grated zest of one lemon about a teaspoon
1 1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper to taste

1 pound Brussel sprouts
2 Tablespoons pumpkin seeds
1 avocado sliced

Whisk lemon zest and juice with mustard, drizzle in oil slowly.
Toss dressing with Brussel sprouts leaves and pumpkin seeds
season with salt and pepper to taste.



Continue reading ...
 
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Browsing Archive: July, 2014

Apple, Apple Pie

Posted by Penny Moline on Monday, July 21, 2014, In : Desserts 


How easy and fun this is! 

Use your favorite pie shell recipe and canned apple pie filling

Hollow out the apples, fill with apple with apple pie filling, make a lattice top with the pie shell ( you could even buy a pie shell)  and bake at 350 until the apple is tender.  .

Great for picnics, fun for dessert!

Enjoy

Continue reading ...
 

Pavlova

Posted by Penny Moline on Wednesday, July 16, 2014, In : Desserts 






Pavlova

Meringue

11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature  ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes) 
pinch of salt

I used fresh berries without added sugar but if you want more of a topping follow the recipe below


Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest

Whip cream to serve

Prehea...
Continue reading ...
 

Puff Pastry Poached Pears

Posted by Penny Moline on Wednesday, July 9, 2014, In : Desserts 


Puff pastry poached pears

4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves

Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up

In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender

( hint) if the pears seem to float to the top, ad...
Continue reading ...
 

Charred and raw corn salad

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
5 ears corn shucked
1 shallot chopped small dice
1/4 cup fresh lime juice
olive oil to drizzle
Cotija cheese to taste
fresco chili or jalapeno pepper
cilantro chopped as desired

cut off the kernels of 1 ear of corn
toss with shallot, chili, lime juice,salt and pepper

Grill 4 ears of corn with a drizzle of olive oil ( don't use butter)  Hint... I like to boil or steam or microwave my corn until almost tender before I grill it.
Grill until pretty golden

Cut the kernels from the cob add to the raw corn
Add...
Continue reading ...
 

South West Jicama and Cabbage Slaw with black beans and corn

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
Dressing:
1/2 cup fresh squeezed lime juice
2 T rice vinegar
2 T Chili powder
2 T honey
can add a pinch of cayenne if desired
1/2 cup vegetable oil
salt and pepper to taste

Salad
1 pound jicama cut into matchsticks
1/2  head of cabbage, green or purple or a combination shredded
2 carrots grated
1/4 cup chopped cilantro
1/2 cup roasted corn ( great use for left over corn on the cob or just use frozen corn)
1 cup black beans ( drained well)
may add red pepper cut into a julienne
may add jalapeno pepper cut int...
Continue reading ...
 

Brussel Sprout Salad with Avocado and pumpkin seeds

Posted by Penny Moline on Wednesday, July 9, 2014, In : Salads 
Finely grated zest of one lemon about a teaspoon
1 1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper to taste

1 pound Brussel sprouts
2 Tablespoons pumpkin seeds
1 avocado sliced

Whisk lemon zest and juice with mustard, drizzle in oil slowly.
Toss dressing with Brussel sprouts leaves and pumpkin seeds
season with salt and pepper to taste.



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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