August 12, 2013
5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed
preheat the oven to 350.
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.
using an electric mixer mashed the potatoes with their skins on ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc.
beat until combined
add butter as desired
season with salt and pepper
Top with garden confetti
in a skillet melt 2 tablespoons butter
2 carrots shredded, 1 stalk celery finely chopped, 1 medium onion thinly sliced
cook until the vegetables are tender
Spray a large casserole pan with non stick spray
add potatoes
top with the garden confetti
drizzle with melted butter
bake in oven for 1 hour.
Can be made the day ahead and held in the refrigerator until ready to bake.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
July 22, 2013
1 can of Pillsbury Grands flaky layer biscuits
cubed Mozzarella 1 inch by 1 inch
2 pounds of bacon
oil for frying
Cube the cheese
cut each biscuit into 1/4
place a cube of cheees inside the biscuit quarter and roll up tight
wrap each bomb with a piece of bacon and secure with a toothpick
Heat up about 2 inches of oil in a pot to 350 degree
Fry the rolls in small batches
Drain on paper towel
Serve warm!
Enjoy
Posted by Penny Moline. Posted In : Appetizer
June 3, 2013
4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, ( you could also sub with some orange juice)
2 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
8 slices of French bread cut into 3/4 inch thick, or Texas toast
powdered sugar
warmed maple syrup
Whisk the eggs, half and half, Grand Marnier, sugar, vanilla together.
Quickly dip each slice of bread
Place a baking sheet in a preheated 350 degree oven
melt 2 tablespoons of butter in a heavy skillet over medium heat
add a bread slice and cook on both sides until golden brown
place on baking sheet in oven to keep warm
continue to cook bread until all is toasted
Transfer to a plattler
serve with warmed maple syrup and sift powdered sugar over
Mimosas would go well with this, along with some scrambled eggs, and sausage.
Enjoy
Posted by Penny Moline. Posted In : Breakfast
May 20, 2013
stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz) not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine
4 large boneless chicken breast
olive oil
salt and pepper
In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and salt and pepper to the olive oil mixture
cook for 3 to 4 minutes
add the sundried tomatoes and goat cheese
add basil
wash the chicken breasts and pat dry with paper towels
Place each chicken breast between two sheets of plastic wrap or a trick is to use a zip lock
pound with a meat mallot or the back of a pan will work too
flatten to a thickness of about 1/4 inch
spread each one with a quarter of the stuffing
fold the breast in half over the stuffing and use toothpicks to skewer the sides closed
brush with olive oil and season with salt and pepper
grill unitl done ( 165 degrees)
remove the toothpicks and serve warm
Posted by Penny Moline. Posted In : What to Grill Tonight!
May 20, 2013
2 tablespoons honey
2 tablespoons orange juice
1/8 teaspoon cinnamon
4 cups fresh fruit cut into bite size chunks such as pineapple, strawberries, apricots, nectarines, peaches, pears, apples, cherries, grapes,
2 teaspoons grated lime juice optional
combine honey, orange juice, and cinnamon
add fruit and toss to caot
alternately put the fruit on the skewers
grill kebabs until the fruit is tender
sprinkle with zest and serve
If desired you can sprinkle with brown sugar
Posted by Penny Moline. Posted In : What to Grill Tonight!
May 20, 2013
3 tablespoons fresh lime juice
1 tablespoons tequila (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried chili powder
salt and pepper to taste
butter
4 ears of corn unhusked but the corn silk removed.
Preheat grill
peel back the corn husk and remove the silk
rinse under cold water
brush the lime juice mixture over the corn kernels then pull back the husk and tie with a kitchen string
grill with the lid down turning as the husks blackened, for about 20 minutes or until piping hot and tender
brush with butter if desired, and sprinkle with salt and pepper
You can also try different herbs to complement the flavors of your main course.
Posted by Penny Moline. Posted In : What to Grill Tonight!
May 20, 2013
2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans
Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the shrimp with the parsley mixture and set aside
Use a 24 inch lenght of heavy duty foil and fold in half to form a 12 x 18 rectangle.
Place the asparagus and 2 tablsepoons of water in the center of the retangle and seal the packet.
Place on the grill and cook until crisp tender then asparagus to the dressing
Grill the shrimp until just opaque.
Add the shrimp to the asparagus, tossing to coat.
Transfer to a serving platter and sprinkle with bell pepper and pecans
adjust seasoning with salt and pepper
may be served warm or chilled... may be served over mixed greens.
Posted by Penny Moline. Posted In : What to Grill Tonight!
May 20, 2013
1/2 cup apriot nectar
1/4 cup white wine
3 tablespoons honey
1 teaspoon lime zest grated
3 tablespoons lime juice
1 clove garlic minced
1 teaspoon oregano
1 pound bottom round of beef cut into 1 inch cubes
16 fresh apricots cut into chunks or dried apricot halves
1 pound sweet potatoes peeled and cut into chunks 8 small onions or 2 large onions cut into chunks
1 zucchini cut into 16 pieces
Combine the apricot nectar, wine, honey, lime zest, lime juice, garlc and oregano, set aside 1/4 cup. Then add Beef and apricots. Let marinate 1 hour or overnight in the refrigerator.
Steam the sweet potatoes, or you can mircowave, or boil them in salted water until are firm tender.
Preheat the grill to a medium heat.
Alternately put on beef, apricots, onions, sweet potatoes, and zucchini onto 8 skewere.
Grill the kebabs with the lid of the grill down, truing occasionally, and basting with the marinade.
If you don't want to use wine, you may subsitute chicken stock or apple juice.
Posted by Penny Moline. Posted In : Beef
May 6, 2013
water 1 quart
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces
straight dough method
mix 8 to 10 minutes
ferment 90 minutes
make up
let rise
bake at 425
Posted by Penny Moline. Posted In : Yeast Bread
May 6, 2013
1 1/2 teaspoon dry yeast
1 1/4 cup water
1 1/2 t salt
1 1/2 t sugar
1 1/2 tablespoon powdered milk
1 1/2 Tablespoons butter
Staight dough method
mix 10 minutes
ferment 90 minutes
make up
let rise
bake 375
Posted by Penny Moline. Posted In : Yeast Bread
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
