August 17, 2012
4 five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine
1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle
Preheat your grill
Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper
Drizzle the fish with either olive oil or melted butter
rub the herb and citrus mixture into the fish
place on a heavy duty piece of foil that has been sprayed with pan spray, or you can drizzle a bit of olive oil on it to keep it from sticking.
Close the foil around the fish and place on the grill for 5 minutes
Open the foil, be careful because it is hot.
Cook the fish until it is done, it will easily flake when tested with a fork
Serve with fresh garden vegetables..
Hope you enjoy your summer
Posted by Penny Moline. Posted In : Fish
August 17, 2012
4 small tomatoes about 4 ounces each
salt and pepper
3 T extra virgin olive oil
3 T Balsamic vinegar
sugar to taste, if needed
3 ounces fresh mozzarella, or buffalo mozzarella cut into chunks
1/4 cup slivered red onion
1/4 cup fresh basil snipped
cut the stem end of the tomato, about 1/4 inch slice.
using a spoon scoop out the core, leaving a 1/2 inch thick shell
sprinkle the tomato shell with salt and pepper
Place tomatoes on the plate.
For dressing, combine olive oil and vinegar, sugar if desired...
reserve about 2 tablespoons of the dressing
Combine the mozzarella, red onion and basil with the reserved dressing, stir to mix
spoon into tomato shells .
Posted by Penny Moline. Posted In : Salads
August 17, 2012
1/2 medium cucumber, slices
1/2 cup fresh snow peas that have been blanched
1 medium tomato, sliced
4 ounces package of chevre, may use the one that is rolled in black pepper if desired
salt to tast
8 slices of your favorite bread
Add sliced almonds, soy nuts, or sunflower seeds
Spread the bread with goat cheese, sprinkle with nuts and press lighly into the cheese,
Top with cucumbers, snow peas and tomatoes
Sprinkle with salt
Makes 4 sandwiches.
Posted by Penny Moline. Posted In : Wraps and Sandwiches
August 10, 2012
3/4 pound thinly sliced hard salami
1/2 pound thinly sliced prosciutto
1/4 pound havarti cheese with dill
8 kaiser rolls
2 cups shredded cabbage ( I buy the already shredded bag at the store to save time)
1 bell pepper sliced into really fine strips
1/2 cup chopped dill pickle
1/2 cup sliced black olives
I like to add some basil leaves if I have some handy...to my slaw...
Add your favortie mayonnaise, mustard, red wine vinegar, and salt and pepper.
Makes 8 sandwiches...
Halve the kaiser rolls horizontally but don't cut all the way through, this helps to be less messy when you are eating it.
add the meat, cheese condiments and slaw... enjoy! Share it with someone you love.
Posted by Penny Moline. Posted In : Wraps and Sandwiches
July 26, 2012
8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed
for garnish
peel and seed cucumber and cut into a small dice
sour cream
green onions
bread crumbs toasted with butter ( melt butter in a fry pan, add bread crumbs and cook until golden)
tricks of the trade....place the onion on a kabab stick to hold it together while you are grilling it... and one of those perferated grill pans work well for this!
Posted by Penny Moline. Posted In : Soup
July 26, 2012
Strawberries, fresh, frozen unsweetened 1 pound
granulated sugar 8 ounces or more for taste
water 4 ounces
plain low fat yogurt 12 ounces
combine the strawberries, sugar and water in a food processor or blender
process until smooth
strain mixture
combine with yogurt and mix well
chill mixture
freeze in a ice cream freezer per manufactors instructions.
Posted by Penny Moline. Posted In : Desserts
July 26, 2012
SHELLED UNSALTED PISTACHIOS 8 OUNCES
MILK 2 PINTS
SUGAR 7 1/2 OUNCES
1/8 TEASPOON SALT
GRIND THE PISTACHIOS IN A FOOD PROCESSOR, OR BLENDER UNTIL FINE
COMBINE THE MILK AND SUGAR IN A SAUCE PAN AND BRING TO A BOIL, STIR UNTIL SUGAR IS DISSOLVED
POUR THE MILK OVER THE COURND PISTACHIOS AND STIR
REFRIGERATE OVER NIGHT
STRAIN THE PISTACHIOS ( USE CHEESECLOTH IF YOU HAVE IT)
CHILL
FREEZE IN A ICE CREAM MAKER ACCORDING TO MANUFACTURES DIRECTIONS
Posted by Penny Moline. Posted In : Desserts
July 26, 2012
SUGAR 12 OUNCES
WATER 8 OUNCES
RASPBERRY FRUIT PUREE 1 POUND 12 OUNCES ( FRESH RASPBERRIES, PUREED THEN STRAINED THROUGH A SIEVE.)
1/2 TEASPOON LEMON JUICE
MAKE THE SYRUP BY HEATING THE SUGAR AND WATER THEN COOL
PREPARE THE RASPBERRIES, MIX WITH THE SYRUP THEN CHILL
FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES INSTRUCTIONS
VARIATIONS;
PINEAPPLWE
FRESH PINEAPPLE CHUNKS 1 POUND 8 OUNCES
ADDITIONAL WATER 12 OUNCES
POACH THE PINEAPPLE IN THE SYRUP. COOL. PUREE AND FORCE THRU A SIEVE ADD THE WATER AND FREEZE.
MANGO
STRAINED MANGO PUREE 1 POUND 12 OUNCES
LEMON JUICE 1 TABLESPOON
WATER 8 OUNCES
STRAWBERRY
STRAINED FRUIT PUREE 1 POUND 12 OUNCES
KIWI
STRAINED FRUIT PUREE 1 POUND 12 OUNCES
ORANGE
ORANGE JUICE 20 OUNCES
LEMON OR LIME
LEMON OR LIME ZEST GRATED 1 TABLESPOON
LEMON OR LIME JUICE 8 OUNCES
WATER 12 OUNCES
BOIL THE ZEST WITH TEH SYRUP. COOL AND STRAIN
Posted by Penny Moline. Posted In : Desserts
July 26, 2012
EGG YOLKS, 12 EACH
SUGAR , 12 OUNCES
MILK 2 PINTS
HEAVY CREAM 1 PINT
VANILLA 1 TABLESPOON
SALT A PINCH
COMBINE THE EGG YOIKS AND SUGAR IN A BOWL, WHIP UNTIL THICK AND LIGHT
SCALD THE MILK AND GRADUALLY ADD TO THE EGGS AND SUGAR
HEAT THE MIXTURE IN A HEAVY BOTTOM POT UNTIL IT THICKENS AND COATS THE BACK OF A SPOON
REMOVE FROM HEAT
STIR IN THE COLD CREAM, ADD THE VANILLA AND SALT.
CHILL OVER NIGHT
FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.
VARIATIONS;
CINNAMON; ADD 1 TABLESPOON CINNAMON TO EGG MIXTURE BEFORE COOKING
COFFEE; FLAVOR THE CUSTARD TO TASTE WITH INSTANT COFFEE POWDER
VANILLA BEAN; SPLIT A VANILLA BEAN SCRAPE OUT THE SEEDS AND SIMMER THE SEED PODS WITH THE CREAM
Posted by Penny Moline. Posted In : Desserts
July 26, 2012
GANACHE
DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES
MELT CHOCOLATE IN A WATER BATH-
HEAT CREAM AND MIX WITH THE CHOCOLATE...
CHILL...
CAN BE USED AS A FROSTING, FOR TRUFFLES, IT IS SO GOOD!
GANACHE II
WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR
MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
July 6, 2012
1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro
In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garlic and cook
add the flour and cumin and bay leaf
continue to cook for about 1 minute
add stock and bring to a boil
add cayenne and salt and pepper
add 2 teaspoons of lemon juice
add 1 teaspoon of Franks red pepper
Let cool and chill soup covered for at least 2 houres
Remove bay leaf
Stir in yogurt,and cilantro
check seasoning
Posted by Penny Moline. Posted In : Soup
July 6, 2012
1 cup wild rice
1 cup brown rice
oil to saute vegetables as needed
6 ounces mushrooms
1 garlic clove minced
2 ribs of celery chopped small
1/2 minced scallion
1/4 cup fresh parsley leaves chopped
2 Tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
1/3 cup pecan halves, toasted and broken into pieces
Add wild rice to 3 1/2 cups of salted water, bring to a boil cover and simmer for 15 minutes
Add brown rice to the wild rice and simmer covered until rice is tender
Saute the mushrooms in oil, add the garlic,
Rince the rice under cold water
Add the mushrooms and garlic
Add the scallions and celery
In a small bowl
whisk 3 tablespoons oil, walnut oil lemon juice nad vinegar and sal and pepper
Add the dressing and the pecans to the rice.
Toss well
Posted by Penny Moline. Posted In : Salads
July 6, 2012
1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes
Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.
Posted by Penny Moline. Posted In : Fish
July 6, 2012
About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.
Works well camping, or on a charcoal or gas grill
Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.
In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them occasionally for about 10 minutes or until clams have just opened.
Serve immediately... and remember discard any clams that have not opened!
Posted by Penny Moline. Posted In : Appetizer
July 6, 2012
4 cups white wine vinegar
2 large rosemary sprigs
2 shallots peeled and halved
In a stainless steel saucepan bring the vinegar to a simmer.
Pour into sterilized 1 quart mason jars and add the rosemary and shallots
Seal the vinegar with the lid and store in a cool dry place for at least 2 weeks. Strain,
Then place a fresh sprig of rosemary... refrigerate
The sky is the limit on what type of herb you want to do with this... lavendar, tarragon, oregano, what ever floats your boat! It is fun to have some flavors around to make salad dressings and marinades with!
Posted by Penny Moline. Posted In : Jams, Jelly, Vinegars and syrups
It’s that time of year when tomatoes are fresh off the vine! I love to roast a few tomatoes with a drizzle of olive oil, salt and pepper. They are wonderful on pizza or in a pasta dish!
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
