February 17, 2012
red pepper, roasted 1 pound 4 ounces
fresh cilantro 1 1/2 cup
olive oil 1 cup, 1 T
balsamic vinegar 1/2 cup 1 T
garlic, minced 1 T
dry mustard 1 T
ground coriander 1 T
cinnamon ground 1 pinch
toasted whole almonds 8 ounce
salt and pepper to taste
prepare peppers and clean
add peppers cilantro, garlic, to processor and process
add olive oil and balsamic vinegar
process
add spices and adjust seasoning
add almonds and process to paste
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
Soy sauce 1 cup
red vinegar 1/4 cup
garlic minced 1 T
green onions 2 T
salt and black pepper
Posted by Penny Moline. Posted In : Marinades and Rubs
February 17, 2012
green onions 2 T
capers 1 T
parsley 1 T
horseradish 1 T
sour cream 1 quart
white pepper 1/4 tsp
dill weed 1 tsp
chop green onions, capers, and parsley
add remaining ingredients
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
salt pork, small dice 4 ounces
mirepoix 1 pound 8 ounces
tomatoes, fresh or canned 3 quarts
tomato puree 2 quarts
sachet: thyme, bay leaf, garlic cloves, parsley stem, pepper corns
white stock 3 quarts
pork bones 2 pounds
render the salt pork over medium heat
add the mirepoix and saute but do not brown
add tomatoes, tomato puree, sachet
add stock and bones
simmer slowly for 1 to 2 hours or until desired consisency has been reached
remove bones and sachet
blend or run through a food mill
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
Flour all purpose 1 pound
Eggs 5 to 6
salt pinch
combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
February 17, 2012
Mirepoix 8 ounces
Oil 2 ounces
tomato paste 1 ounce
flour 2 ounces
brown stock 1 quart
sachet 1 each
Carmalize Mirepoix ( 50 percent onions, 25 percent carrots, 25 percent celery)
add tomato paste
add flour and cook as roux
add brown stock and sachet
simmer 45 minutes and reduce by 1/3
skim
strain
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
Butter 8 ounces
Flour 8 ounces
stock 5 quarts
Prepare roux
add cold stock to roux to combine
simmer 45 minutes
skim
strain
Stock can be chicken stock, beef stock, fish stock, veal stock depending on what you are making the sauce for.
heavy veloute increase roux to 12 ounces butter and 12 ounces flour
light veloute decrease roux to 6 ounces butter and 12 ounces flour
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
butter 8 ounces
flour 8 ounces
salt 1 tsp
milk 1 gallon
melt butter in thick bottom pot,
stir in flour to make roux
cook over low heat stirring constantly for 8 to 10 minutes
do not allow roux to brown
add milk to roux, stirring to combine
bring to a simmer and cook 30 to 45 minutes
strain through a china cap
To make a heavy Bechamel sauce increase roux to 12 ounces butter and 12 ounces flour
To make a light Bechamel sauce decrease roux to 6 ounces butter and 6 ounces flour
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
Egg yolks 12 each
water cold 2 ounces
clarified butter 2 1/2 pounds (warm, not hot)
lemon juice 2 lemons
cayenne pepper to taste
salt to taste
Whip egg yolks with water together in stainless steel bowl.
Place over pot of simmering water.
whip yolks lightly until a soft peak
stir down from edges
remove from range
slowly slowly slowly drizzle butter into eggs whipping lighlty to blend
add lemon juice and cayenne pepper
salt to taste
Posted by Penny Moline. Posted In : Sauces
February 17, 2012
Ground beef 10 pounds
onion 2 pounds
garlic 1/4 cup
anaheim peppers, diced 1 pound
cumin 2 T
Red pepper flakes 1 T
Chili powder 1 T
salt and pepper to taste
Brown meat and drain
saute onion, garlic and peppers
add seasoning and combine
add meat and combine
adjust seasoning
reserve
Use these layers for the lasagne
Layer one bottom
*18 ounce sauce
Tortilla layer
12 ounce sauce
1 pound cheddar cheese, jack cheese, or any cheese you like
1 pound meat
8 ounce sauce
Layer two
tortilla layer
12 ounce sauce
1 pound cheese
1 pound meat
Sauce
repeat layer two more times
cover with foil and bake at 325 until done
remove from oven and allow to set
top with cheese, drizzle with sauce
Sauce can be, a tomato sauce, or spanish sauce in the sauce category or use a red or green enchlida sauce.
Posted by Penny Moline. Posted In : Whats for dinner
February 17, 2012
Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces
Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese
Prepare vegetables
saute garlic and onion
add carrots, peppers
add zucchini and yellow squash
add mushrooms continue to saute
remove from heat
add spinach and basil
season with salt and pepper
allow to drain well
assemble
Makes 4 hotel pans, cut 7 x 3 = 84 pieces
Layer one 12 ounces sauce on the bottom of hotel pan
Pasta sheets to cover
6 ounces sauce
1 pound vegetables
parmesan cheese
ricotta mixture
10 ounces mozzarella
4 ounce sauce
Layer Two with pasta sheet and contiune
Posted by Penny Moline. Posted In : Whats for dinner
February 17, 2012
Granola 6 cups
Marshmellows 4 cups mini or 40 large
Butter 1/4 cup
Melt butter and marshmellows
add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
Posted by Penny Moline. Posted In : Breakfast
February 17, 2012
Granola ( low fat if possible)
dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup
Honey 1/2 cup
Vegetable oil 1/4 cup
vanilla 3/4 t
egg white, lightly beaten
Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until deep golden brown
cool completely
cut into squares
Posted by Penny Moline. Posted In : Breakfast
February 17, 2012
Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces
Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
February 17, 2012
Base:
Butter, softened 2 cups
yellow cake mix 1 restaurant size box ( 5 pounds)
topping:
Cherry fruit pie filling 9 cups
sour cream 4 cups
whole eggs 5 each
almond extract 2 tsp
pecans, chopped 2 cups
Place base ingredients in mixer bowl; mix on low speed using a paddle until well combined
Press evenly in the bottom of a greased 18 x 26 inch sheet pan
spread pie filling evenly over base
combine sour cream, eggs and almond extact
pour evenly over pie filling
sprinkle with pecans
bake 350 in a conventional oven
(300 in a convection oven)
bake 30 to 40 minutes or until topping is set and light golden brown
yeild: one 18 x 26 sheet pan
Posted by Penny Moline. Posted In : Desserts
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
