January 20, 2016
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp
Mix cornstarch, sugar and salt. Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constantly for 5 minutes
Add to Prebaked pie shells
Posted by Penny Moline. Posted In : Pies
January 20, 2016
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces
Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce of gelatin in 8 ounces cold water ( my trick is to melt the bloomed gelatin once it has bloomed)
add to hot lemon mixture, stir until dissolved
stir in lemon juice
chill until thick, not set
Beat egg whites until they form a soft peak
gradually add 16 ounces of sugar until a thick glossy merinque is formed
Fold meringue into lemon mixture
fill pre-baked pie shells
chill until set
Posted by Penny Moline. Posted In : Pies
January 20, 2016
Rice long or medium grain 8 ounces
Milk 3 pounds
vanilla .33 ounce
salt .08 ounce
Egg yolks 3 ounce
sugar 8 ounce
light cream or half and half 8 ounce
Combine rice, milk vanilla and salt in a heavy sauce pan, cover and let simmer over low heat until the rice is tender.
Stir occasionally to be sure mixture doesn't scorch. Remove from heat when cooked
Combine egg yolks, sugar, and cream in a mixing bowl, mix until well combined
Add some of the hot mixture to the egg mixture and stir constantly, then add the rest of the hot milk rice mixture stirring constantly.
Bake in a hot water bath for 30 to 40 minutes until set
Posted by Penny Moline. Posted In : Desserts
January 20, 2016
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
Vegetable oil for frying as needed
Beaten egg white or milk as needed
Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters
On a slightly floured surface, roll out dough as thin as possible about the thickness of a dime ( great use of a pasta roller if you have one)
Take a piece of cardboard and cut out an oval shape 4 to 5 inches long
place cardboard on dough and cut shape with a knife
loosely wrap each each oval piece around a metal tube. Seal the edges with beaten egg white or a dab of milk
Deep fry in vegetable oil at 400 degrees remove when golden brown, about 2 minutes
drain on paper towels
cool briefly before removing from forms
let cool completely before filling
Posted by Penny Moline. Posted In : Desserts
January 20, 2016
Break apart steak ( or sirloin or other flavorful steak meat, sliced thin(
Meat 12 pounds
Onions julienne 1 pound
Red pepper julienne 1 pound
Green Pepper julienne 1 pound
mushrooms sliced 1 pound
Swiss cheese as needed for sandwiches
Saute meat and reserve
saute onions, peppers and mushrooms
combine meat with vegetables
Season with salt and pepper and a dash of Worcestershire sauce
portion in appropriate size for a hoagie bun
Cover with cheese and allow to melt
Serve on a hoagie
Posted by Penny Moline. Posted In : Beef
January 20, 2016
Eggs 1 pound
Sugar 1/2 pound
salt 1/2 teaspoon
vanilla 1/2 ounce
Milk 2.5 pounds
Combine the eggs, sugar, salt and vanilla in a mixing bowl. Mix until thoroughly blended but do not whip.
Scald the milk in a double boiler or in a sauce pan over low heat
Gradually pour the milk into the egg mixture, stirring constantly
Skim off all foam from the surface of the liquid
Arrange custard cups in a shallow baking pan
butter the insides of the cups if the custards are to be unmolded
carefully pour the custard mixture into the cups
If bubbles form during this step, skim them off
set the baking pan on the oven shelf
Pour enough hot water into the pan around the cups so that the level of the water is about as high as the custard mixture
Bake at 325 until set, about 45 minutes
carefully remove the custard from the oven and cool
Store covered in the refrigerator until service
Posted by Penny Moline. Posted In : Desserts
January 20, 2016
Half and half 2 cups
Sugar 4 ounces
4 eggs plus one yolk
Lightly mix eggs and add sugar, add half and half strain into custard cups and bake in a water bath at 350 degrees, making sure that the internal temperature does not exceed 185 degrees
bake until set
Variation
3/4 cup granulated sugar
In a heavy pan cook sugar until caramel state
cover the bottom of cup with caramel then add the custard
** can be made with 2 cups of milk instead of half and half
Posted by Penny Moline. Posted In : Desserts
January 8, 2016
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
onion powder 2 Tablespoons
Garlic powder 2 Tablespoons
Mix together
Posted by Penny Moline. Posted In : Marinades and Rubs
January 8, 2016
Semi sweet chocolate cut into small pieces 12 ounces
Strong black coffee 3/4 cup
butter cut into 1/2 inch pieces and fully chilled
Melt the chocolate with the coffee in a heavy sauce pan over low heat
Remove from pan and beat in chilled butter 1 piece at a time
Continue to beat mixture until smooth
chill until it thickens to a spreading consistency
Spread on cake swirling it as decoratively as you can
Place in the refrigerator and let the cassata ripen for at least 24 hours
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
Slice 4 apples in half scoop out seeds with a melon baller
Place in water with a tablespoon of lemon juice
Mix together
1/4 cup butter softened
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
pinch of ginger
pinch of salt
Place apples on a baking sheet
Preheat oven to 350
Fill the top apple haves with the mixture
bake until golden brown and apples are tender
Posted by Penny Moline. Posted In : Desserts
January 8, 2016
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins
Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl
In a small saucepan bring to a boil, water, oil, honey, brown sugar, vanilla.
Pour over dry ingredients and toss together until well coated
Spread on a cookie sheet and bake until golden brown.
It may be sticky until it is completely cool
Break apart and add fruit
Posted by Penny Moline. Posted In : Breakfast
January 8, 2016
Apples 3 pounds
Raisins 4 ounces
Lemon juice 1 ounce
sugar 8 ounces
Mix apples, raisins, lemon and sugar and let macerate. Drain liquid
sugar 8 ounces
cinnamon to taste
grated lemon zest to taste
walnuts ( optional) 4 ounces
Combine sugar, walnuts, and add to drained apples
Add lemon zest and cinnamon
Use in pastries and strudel
Posted by Penny Moline. Posted In : Desserts
January 8, 2016
butter 12 ounces
sugar 8 ounces
salt 3/4 teaspoon
almond extract 1 teaspoon
egg yolks 4 ounces
pastry flour 1 pound
cream butter, sugar, salt, almond flavoring with eggs
Add flour to combine
portion and bake
Posted by Penny Moline. Posted In : Cookies
January 8, 2016
Water 1 quart
Sugar 1 pound 8 ounces
corn starch 4 ounces ( add water for slurry)
corn syrup 4 ounces
lemon juice 1 ounce
fruit puree 1 pint
Bring water and sugar to a boil
dissolve starch in water and stir into sugar mixture. cook until thick and clear
add corn syrup, lemon juice, and fruit puree
return to a simmer
adjust color if necessary with puree and coloring
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
Raspberries 1 pound 8 ounces
red current jelly 8 ounces
sugar 4 ounces
Puree raspberries and put through a sieve
combine ingredients and simmer to thicken as desired
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert 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
