Showing category "What to do with the tomatoes in your garden" (Show all posts)

The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stoc...
Continue reading ...
 

Salsa

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions diced 12 oz
jalapeon diced 3 oz
garlic minced 1 tsp
celery minced 1 oz
tomato 4 lbs diced small
salt to taste
olive oil 1/4 cup
cilantro chopped 1/4 cup
water 1/2 cup

puree.... wonderful  add lemon or lime juice and chili powder if desired

Continue reading ...
 

Pico de gallo

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
10 plum/roma tomatoes medium diced
1 small onion diced
1 jalapeno seeded and minced
3 Tablespoon lime juice
1/4 cup cilantro chopped
salt as needed

Combine all ingredient.  adjust seasoning.


Continue reading ...
 

Cherry tomatoes stuffed with crab

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
24 cherry tomatoes
salt and pepper
1 small ripe avocado
juice of 1/2 lemon
1 T olive oil
8 drops Tabasco
4 oz crab meat
1 small garlic clove minced to a paste
1 green onion chopped fine
cilantro chopped save some whole for a leaf garnish on the tomato

cut cap off each tomato, reserve caps.  Scoop out seeds and pulp with a melon ball scoop.  Season each with salt and pepper. 
Smash avocado with a fork add lemon juice, olive oil, garlic and cilantro to taste.  Mix until smooth.  Add crab meat and mix tog...
Continue reading ...
 

Panzanella with your fresh tomatoes!

Posted by Penny Moline on Saturday, September 12, 2009, In : What to do with the tomatoes in your garden 
1 cup olive oil more if needed
4 cups cubed French bread or Italian bread
Heat oil and fry the cubes of bread until golden..or.(what  I like to do is put the bread cubes in a zip lock bag and pour in the olive oil then toss into a hot saute pan.)
Salt and pepper after removing from the oil

Add 1/4 cup basil chopped
3 T olive oil
1 t minced garlic
5 ripe tomatoes cut into a large dice ( use Roma's or any fresh tomato from your garden)
3 T chopped red onion
Fresh mozzarella cheese cut into cubes.

you can...
Continue reading ...
 

What to do with the fresh tomatoes in your garden! My favorite brushetta!

Posted by Penny Moline on Friday, September 11, 2009, In : What to do with the tomatoes in your garden 
Bruschetta Recipe


4 large tomatoes           medium chopped
1 medium size onion     small dice
1/4 cup fresh basil        finely shredded
a drizzle of balsmic vinegar
a drizzle of olive oil
salt and pepper to taste

Mix together

Serve on crusty bread .... it can be italian loaf, french bread or sourdough... lightly toasted and top it with the brushetta



Continue reading ...
 
« Back to posts
 

Showing category "What to do with the tomatoes in your garden" (Show all posts)

The best ever cream of tomato soup at least I think it is!

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock  3 qts
Tabasco 8 drops
half and half or heavy cream  3/4 qt

Sweat vegetables in butter, until tender.  Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good.  Add stoc...
Continue reading ...
 

Salsa

Posted by Penny Moline on Thursday, September 17, 2009, In : What to do with the tomatoes in your garden 
onions diced 12 oz
jalapeon diced 3 oz
garlic minced 1 tsp
celery minced 1 oz
tomato 4 lbs diced small
salt to taste
olive oil 1/4 cup
cilantro chopped 1/4 cup
water 1/2 cup

puree.... wonderful  add lemon or lime juice and chili powder if desired

Continue reading ...
 

Pico de gallo

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
10 plum/roma tomatoes medium diced
1 small onion diced
1 jalapeno seeded and minced
3 Tablespoon lime juice
1/4 cup cilantro chopped
salt as needed

Combine all ingredient.  adjust seasoning.


Continue reading ...
 

Cherry tomatoes stuffed with crab

Posted by Penny Moline on Wednesday, September 16, 2009, In : What to do with the tomatoes in your garden 
24 cherry tomatoes
salt and pepper
1 small ripe avocado
juice of 1/2 lemon
1 T olive oil
8 drops Tabasco
4 oz crab meat
1 small garlic clove minced to a paste
1 green onion chopped fine
cilantro chopped save some whole for a leaf garnish on the tomato

cut cap off each tomato, reserve caps.  Scoop out seeds and pulp with a melon ball scoop.  Season each with salt and pepper. 
Smash avocado with a fork add lemon juice, olive oil, garlic and cilantro to taste.  Mix until smooth.  Add crab meat and mix tog...
Continue reading ...
 

Panzanella with your fresh tomatoes!

Posted by Penny Moline on Saturday, September 12, 2009, In : What to do with the tomatoes in your garden 
1 cup olive oil more if needed
4 cups cubed French bread or Italian bread
Heat oil and fry the cubes of bread until golden..or.(what  I like to do is put the bread cubes in a zip lock bag and pour in the olive oil then toss into a hot saute pan.)
Salt and pepper after removing from the oil

Add 1/4 cup basil chopped
3 T olive oil
1 t minced garlic
5 ripe tomatoes cut into a large dice ( use Roma's or any fresh tomato from your garden)
3 T chopped red onion
Fresh mozzarella cheese cut into cubes.

you can...
Continue reading ...
 

What to do with the fresh tomatoes in your garden! My favorite brushetta!

Posted by Penny Moline on Friday, September 11, 2009, In : What to do with the tomatoes in your garden 
Bruschetta Recipe


4 large tomatoes           medium chopped
1 medium size onion     small dice
1/4 cup fresh basil        finely shredded
a drizzle of balsmic vinegar
a drizzle of olive oil
salt and pepper to taste

Mix together

Serve on crusty bread .... it can be italian loaf, french bread or sourdough... lightly toasted and top it with the brushetta



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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