July 18, 2018
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter. Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
Cook to internal temperature of 145
cream sauce to go with your pork chops
2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley
melt butter add garlic and cook until golden
add cream cheese and milk
cook until smooth
add herbs
serve over cooked pork chop
Posted by Penny Moline. Posted In : pork chops
July 18, 2018
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces
straight dough method
hint : always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil
mix 10 to 12 minutes
ferment 90 to 120 minutesferment
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Steven Tyler’s lips
Posted by Penny Moline. Posted In : Yeast Bread
July 18, 2018
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce
straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425
Posted by Penny Moline. Posted In : Yeast Bread
July 18, 2018
2 cups butter softened
2 cups powdered sugar
3/4 cup sugar
1/2 t vanilla
1/2 t almond extract
2 eggs
5 cups flour
3/4 tablespoon baking soda
3/4 tablespoon cream of tarter
preheat oven to 325
cream sugar, vanilla, eggs almond extract until fluffy
add dry until mixed
bake 12 to15 minutes
doesnt have to be refrigerated before making
hint, always do a test cookie anytime you are making cookies. You can troubleshoot and not ruin the entire batch
Posted by Penny Moline. Posted In : Cookies
July 18, 2018
1 cup onion chopped
1/4 all purpose flour
16 ounces milk
16 ounces chicken broth
2.5 pounds cauliflower
1 tsp Dijon
8 ounces shredded cheddar cheese
in a pot melt the butter, cook the cauliflower in the butter
add the flour and cook the roux
stir in milk and chicken broth
simmer until cauliflower is tender
blend soup. ( hint, place a kitchen towel on top of the lid to your blender).
adjust seasoning
garnish with popped corn and grated cheese
Posted by Penny Moline.
July 18, 2018
if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”. Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.
it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green! Hint. Add parsley or other herbs at the very end of making a compound butter or dressing.
Posted by Penny Moline. Posted In : Ingredients, flavors, and cooking 101
July 18, 2018
2 cups lightly packed spinach leaves
1/4 cup pine nuts. Toasted
2 tablespoons lemon juice
1 to 2 teaspoons lemon zest
1/3 cups plus 2 teaspoons olive oil
salt and pepper to taste
1/3 cup Parmesan cheese freshly grated
combine spinach, pine nuts, lemon juice and zest in a food processor
lightly pulse until spinach is chopped chopped and ingredients combined
while the food process is running , gradually 1/3 cup olive oil
add salt and pepper
stir in Parmesan cheese
spread pesto over grilled chicken and serve
can freeze this sauce
chicken was prepared with a small pinch of garlic powder, onion powder, salt and pepper and a drizzle of oil and grilled to 165 degrees
Posted by Penny Moline.
July 18, 2018
1 cup green chilies whole
1/2 pound Jack cheese (or 1/2 cheddar and 1/2 Jack cheese)*
4 eggs
1/2 cup flour
1/2 t baking powder
3/4 cup condensed milk
**keep 1/2 the cheese in slices to fit the whole green chilies
and half of the cheese grated
Beat milk, eggs baking powder, and flour together
stuff chilies with cheese
line up the chilies in a sprayed baking dish
pour mixture over and bake at 375 for about 30 minutes
Posted by Penny Moline. Posted In : Whats for dinner
July 18, 2018
this is a really different potato salad! I love cilantro so I find this a wonderful salad to make in the summer time with fresh from the garden tomatoes
3 pounds red potatoes 3/4 inch dice
1/2 pound Roma tomatoes cut into 3/4 inches ( large dice)
1 cup finely sliced red onion
1 cup finely chopped fresh cilantro
1/4 cup and 2 tablespoons rice vinegar
1 cup mayonnaise
cook ok the potatoes in salted water until tender
drain potatoes and cool
in large bowl whisk together vinegar and mayonnaise
add potatoes and tomatoes
add cilantro and mix together
serve chilled
Posted by Penny Moline. Posted In : Salads
July 18, 2018
Cucumbers peeled, seeded and chopped . I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped
put into a blender until smooth
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
July 18, 2018
onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
July 18, 2018
Ground beef 5 pounds
eggs 5 each
olive oil 1 tablespoon
Bread crumbs 1/2 cup
Parmeasan cheese shredded 1/2 cup
milk 1/2 cup
garlic powder 1 tsp
salt and pepper tsp each. ( remember when doing a savory dish use kosher salt only)
parsley 1/4 cup
onion finely minced 1 cup
mix all ingredients together.
keep ground beef COLD
Don’t over mix,
scoop into balls
Bake at 350 until an internal tempature of 155
Posted by Penny Moline.
July 18, 2018
salad dressing
2/3 cup vegetable oil
1/4 cup red wine vinegar
2 T soy sauce
1 tsp sugar
1 tsp dry mustard
1/4 to 1 tsp curry
1/2 tsp salt
1/2 tsp garlic powder
pepper to taste
fresh spinach
Cooked and crumbled bacon
hard boiled eggs
enjoy
Posted by Penny Moline. Posted In : spinach salad
January 20, 2016
Water boiling 3 1/2 cups
Oats 2 cups
Brown sugar 2 cups
sugar 2 cups
butter 1 cup
eggs 4 each
flour AP 3 1/2 cups
Cocoa 2 T
Soda 2 t
salt 1 t
chocolate chips 2 pounds ( more if desired)
Combine oats and water and let stand
cream sugar, butter eggs
add flour, cocoa, soda and salt mix together
Mix cream mixture and dry mixture
Add oats and 1/2 the chocolate chips to combine
Pour batter in greased pan
Add the remaining chips to top of cake
bake at 350 for 40 minutes or until done
I like to add additional chips after baking... because I LOVE chocolate!! To make them shiny, place in the over for 30 seconds
Posted by Penny Moline. Posted In : Cakes
January 20, 2016
Cut beef into strips 11 pounds
Ginger root diced 6 tablespoons
garlic 6 tablespoons
onion diced 2 cups
soy sauce 1 cup
broccoli 5 pounds
celery bias cut 4 pounds
peppers red 1 pound
peppers green 1 pound
green onions 2 pounds
beef stock 2 quarts
cornstarch slurry 1 quart
soy sauce 1 cup
Combine beef with ginger, garlic and onion
Let set overnight in the refrigerator covered
Add soy sauce and mix
Cut broccoli into bite size pieces
Shock broccoli for 1 1/2 minutes in steamer or in boiling water then into ice water
Prepare vegetables into julienne size or larger
saute beef and reserve
saute vegetables and reserve
At service combine meat and vegetables, add stock, cornstarch slurry, soy sauce cook to thicken
Season with salt and pepper
adjust seasoning
Serve over rice
Posted by Penny Moline. Posted In : Beef
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
