September 26, 2019
garlic 1 tsp
celery 3 oz
onion 3 oz
leek 3 oz
butter as needed
sweet potato 1/5 pound
chicken stock 1 qt
cream 12 ounces
nutmeg pinch
cinnamon pinch
salt and pepper to taste
sweat vegetables in butter
add sweet potatoes and combine]
add stock and simmer 30 to 45 minutes until potatoes are tender
puree soup
return to simmer
season
add tempered cream
adjust seasonings
add acid: Sherry or lemon juice, franks red hot to taste
garnish with 1/4 cup heavy cream whipped to stiff peaks
add dried currents and toasted almonds
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1 cup chopped onion
1/2 cup chopped celery
2 gloves garlic minced
1 pound cooked chicken shredded
1 T ginger grated
3/4 cup leeks
1/2 lemon juiced
1 T lemon grass
fresh parsley chopped to taste
5 cups chicken stock
1 cup pearl cous cous
salt and pepper to taste
1/2 teaspoon turmeric ground
Sweat vegetables in butter
add chicken stock
Add cous cous cook until tender
Add chicken
Season to taste with salt and pepper
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1/2 pound bacon chopped small
1 cup cilantro chopped
6 cups corn, frozen is fine
2 gloves garlic minced
1 jalapeno chopped and more left in rounds for garnish
4 cups chicken stock
1 tsp chili powder
3 T flour
1 T sugar
2 t cumin or more to taste
4 T butter
1/2 cup cotija cheese
1 1/2 cup heavy cream
Cook bacon and render fat, reserve bacon
Add butter
Add garlic and onion cook until tender
add chili powder
add cumin
add jalapeno
Add flour and cook roux
add stock
add corn
Add heavy cream
season with salt and pepper
Adjust seasoning if needed add sugar
garnish with cilantro, cotija cheese and bacon
Posted by Penny Moline. Posted In : Soup
September 26, 2019
1/4 stick butter
1 medium onion chopped
1 head cauliflower cut into chunks
1/4 cup flour
2 cups milk
1 can chicken broth (14.5 ounces)
1 t Dijon mustard
1 package 8 ounce shredded sharp cheddar cheese about 2 cups
sweat vegetables in butter
add flour and cook roux
add chicken broth
add milk
add Dijon mustard
add cheese
cook until thick
Puree soup
adjust seasoning use franks red hot, lemon juice
adjust salt and pepper
Posted by Penny Moline. Posted In : Soup
September 26, 2019
Olive oil as needed
4 ounces chopped oinion
1 inch fresh ginger grated
2 cloves garlic minced
2 sweet potatoes cubed
1 T yellow curry powder
1/2 T cayenne pepper or to taste
4 cups vegetable broth or chicken broth
3/4 cup dried lentils
salt and pepper to taste
2 can 14 ounce coconut milk
2 cups baby spinach
2 cups cooked basmati rice
1/3 cup fresh cilantro chopped plus more for garnish
Fresh naan for serving
Sweat vegetables in olive oil. Add broth
Add lentils and cook until tender
Add coconut milk
At service add spinach and rice
garnish with cilantro
Serve with fresh naan.
Posted by Penny Moline. Posted In : Soup
September 26, 2019
3 pounds chicken
2 quarts water
2 T olive oil
1 onion diced
3 bay leaves
1 leek chopped and cleaned
1 carrot chopped
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice or to taste
salt and pepper to taste
cook chicken in large pot with 2 qts cold water enough to cover the chicken.
sweat onions , leeks and carrots in olive oil
add 2 qts chicken stock
add rice and cook until tender
Shred or cube cooked chicken add to soup
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of the broth into egg and lemon whisking continuously. Add to the soup
Season with salt and pepper,
Posted by Penny Moline. Posted In : Soup
September 26, 2019
4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions
Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream
Peel potatoes and keep the inside and add to soup reserving the potato skins
add cooked bacon and reserve some for garnish
add cheese
add sour cream
adjust seasoning: acids like sherry, franks, or lemon juice
garnish with chives, bacon, cheese and dollop of sour cream
Fry chopped potato skins for garnish
Posted by Penny Moline. Posted In : Soup
June 6, 2019
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea
Preheat oven to 350
Fry tortilla into cups
Sautee the salsa, beans, corn and cumin cook just to blend flavors
Sautee eggs or steam in muffin tins until done
Serve in tortilla cups
Posted by Penny Moline. Posted In : Breakfast
June 6, 2019
Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed
Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice
This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.
Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using
Add sauce ingredients to taste
Grill chicken and serve with peanut sauce
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 6, 2019
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings
mix the honey and vinegar together
Brush over chicken while grilling
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 6, 2019
6 boneless chicken breast
Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste
pound out chicken
Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours
Grill over medium high heat.
Posted by Penny Moline. Posted In : Chicken, poultry and such
June 6, 2019
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying
heat oil
Separate onion
Stir together flour, baking powder and salt
Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture
Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs
Deep fry and enjoy.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
June 6, 2019
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish
Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushrooms over chicken
Add wine and broth to the pan drippings
Bring to a boil then reduce heat and simmer uncovered for about 10 minutes
Pour sauce over the chicken and mushroom
Top with cheese, I like cheese a lot so I use a lot, but to your own taste
bake at 375 until an internal temp of 165
Sprinkle with green onion and enjoy
Posted by Penny Moline. Posted In : Entree
June 5, 2019
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste
Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove bay leaf
Add mushrooms and cook until mushrooms are tender
Stir in sour cream before serving
Adjust seasonings
Serve over egg noodles
( You can sous vide the meat for several hours which makes it even more tender)
Thicken with a slurry or roux
Posted by Penny Moline. Posted In : Entree
June 5, 2019
1 qt heavy crfeam
1 at milk
4 oz butter
4 oz flour
2 lbs velveeta cheese or American
2 cups parmesan cheese
salt and pepper to taste
1 pint water
Add butter to a large heavy sauce pan
Add flour and cook roux
Add cream and milk to a large heavy sauce pan bring to a simmer on med heat
Add cheeses and seasoning
May use an immersion blender if needed
adjust seasonings
Posted by Penny Moline. Posted In : Sauces
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
