Showing category "Thanksgiving Turkey" (Show all posts)

TURKEY POT PIE ... Best thing to happen to turkey leftovers..

Posted by Penny Moline on Wednesday, November 21, 2012, In : Thanksgiving Turkey 
FOR THE VEGETABLES;

1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED

4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)

1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS  CURRY POWDER
SALT AND PEPPER TO TASTE

3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE

1 SHEET 9 BY 10...
Continue reading ...
 

CRANBERRY ORANGE BRINE FOR YOUR TURKEY

Posted by Penny Moline on Wednesday, November 21, 2012, In : Thanksgiving Turkey 
THE BRINE

2 QUARTS CRANBERRY JUICE
2 QUARTS ORANGE JUICE
3 GARLIC CLOVES
1 CUP KOSHER SALT
1/4 CUP RED PEPPER FLAKES
3 OUNCES FRESH GINGER FINELY SLICED
3 ORANGES SLICED THIN
7 BAY LEAVES

TO MAKE THE BRINE ADD ALL INGREDIENTS TO A LARGE STOCK POT AND BRING TO A BOIL OVER HIGH HEAT.  lET BOIL 1 MINUTE THEN REMOVE FROM HEAT.  ADD ABOUT 4 CUPS OF ICE AND ALLOW THE BRINE TO COOL TO ROOM TEMPERATURE, ABOUT 1 1/2 HOURS

REMOVE THE POP UP TIMER, THE NECK, GIBLETS AND ANY EXCESS FAT FROM THE TURKEY .  RINSE THE...
Continue reading ...
 

Cooking your Thanksgiving Turkey

Posted by Penny Moline on Tuesday, November 9, 2010, In : Thanksgiving Turkey 

 FIRST:  Read how to thaw your turkey.

After your turkey is thawed and clean....

Please....Please.... Please... don't put your dressing/stuffing inside your turkey.  It is a recognized health haszard, and you have to BE SURE that the stuffing has come to the tempature of 165 degrees.  You run the risk of making your friends and family sick.... so do your stuffing as a side dish!    What ever you put into the cavities of your turkey...is for flavor....not to be consumed....sorry.

This is my metho...


Continue reading ...
 

How to Thaw Your Thanksgiving Turkey

Posted by Penny Moline on Tuesday, November 9, 2010, In : Thanksgiving Turkey 

The safest way to thaw your turkey is in a refrigerator.  Other methods like running cold water over the turkey, (which think about how much water you waste... because the water needs to be running over the turkey at all times) or putting it in a mircowave oven, or putting it on the kitchen counter to thaw are not safe.  You run the risk of bacterial growth and contamination....think how terrible it would be to have all your Thanksgiving guest get sick....

I would like you to do a couple of th...


Continue reading ...
 
 

Showing category "Thanksgiving Turkey" (Show all posts)

TURKEY POT PIE ... Best thing to happen to turkey leftovers..

Posted by Penny Moline on Wednesday, November 21, 2012, In : Thanksgiving Turkey 
FOR THE VEGETABLES;

1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED

4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)

1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS  CURRY POWDER
SALT AND PEPPER TO TASTE

3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE

1 SHEET 9 BY 10...
Continue reading ...
 

CRANBERRY ORANGE BRINE FOR YOUR TURKEY

Posted by Penny Moline on Wednesday, November 21, 2012, In : Thanksgiving Turkey 
THE BRINE

2 QUARTS CRANBERRY JUICE
2 QUARTS ORANGE JUICE
3 GARLIC CLOVES
1 CUP KOSHER SALT
1/4 CUP RED PEPPER FLAKES
3 OUNCES FRESH GINGER FINELY SLICED
3 ORANGES SLICED THIN
7 BAY LEAVES

TO MAKE THE BRINE ADD ALL INGREDIENTS TO A LARGE STOCK POT AND BRING TO A BOIL OVER HIGH HEAT.  lET BOIL 1 MINUTE THEN REMOVE FROM HEAT.  ADD ABOUT 4 CUPS OF ICE AND ALLOW THE BRINE TO COOL TO ROOM TEMPERATURE, ABOUT 1 1/2 HOURS

REMOVE THE POP UP TIMER, THE NECK, GIBLETS AND ANY EXCESS FAT FROM THE TURKEY .  RINSE THE...
Continue reading ...
 

Cooking your Thanksgiving Turkey

Posted by Penny Moline on Tuesday, November 9, 2010, In : Thanksgiving Turkey 

 FIRST:  Read how to thaw your turkey.

After your turkey is thawed and clean....

Please....Please.... Please... don't put your dressing/stuffing inside your turkey.  It is a recognized health haszard, and you have to BE SURE that the stuffing has come to the tempature of 165 degrees.  You run the risk of making your friends and family sick.... so do your stuffing as a side dish!    What ever you put into the cavities of your turkey...is for flavor....not to be consumed....sorry.

This is my metho...


Continue reading ...
 

How to Thaw Your Thanksgiving Turkey

Posted by Penny Moline on Tuesday, November 9, 2010, In : Thanksgiving Turkey 

The safest way to thaw your turkey is in a refrigerator.  Other methods like running cold water over the turkey, (which think about how much water you waste... because the water needs to be running over the turkey at all times) or putting it in a mircowave oven, or putting it on the kitchen counter to thaw are not safe.  You run the risk of bacterial growth and contamination....think how terrible it would be to have all your Thanksgiving guest get sick....

I would like you to do a couple of th...


Continue reading ...
 
 

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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