Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Grape and Blue cheese truffles
4 ounces cream cheese softened
4 ounces blue cheese softened
1 bunch seedless grapes about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined.  Grab a bit of the cheese in one hand, a grape in the other.  Put the two together roll the grape until covered in the cheese.  Roll the cheese covered grape in the ground pistachios.  chill until ready to serve.

If you don't like blue cheese, use all cream cheese.  adjust to your liking.

Fresh Tangerine glaze for ham

2 tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines)
juice of 1 lemon
2 sticks butter
2 cups brown sugar
1 cup water
2 whole cloves
1 cinnamon stick

In medium sauce pan, add all ingredients and simmer over medium heat until it reaches the consistency of a syrupy glaze.  About 20 minutes
Score the out side of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper
chop 6 to 7 leaves of fresh sage and mix with 1/4 cup olive oil
Form into a paste and slather the outside of the ham with the paste.
Place ham in a large roasting pan. Pour glaze over the ham and arrange the tangerines and the whole sage leaves over the ham.  Tent with aluminum foil and raost at 275 until heated throught and the tangerines are carmelized.

Asparagus with citrus vinaigrette

2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of 1 lemon
1 tablespoon dijon mustard
salt and fresh ground pepper
1/4 cup oil
fresh mint for garnish

Whisk the citrus juices, zest, mustard and salt and pepper together.  Drizzle in oil until the vinaigrette thickens, arrange on a baking sheet pan.  Drizzle 1/2 of the vinaigrette over the asparagus and roast in oven until crisp tender.  Place spears on a serving platter and pour the remanining vinaigrette over the hot asparagus.  garnish with mint

Sea Salt and Herb roasted potatoes

potatoes, red about 1 1/2 pounds
olive oil 1 ounce
garlic minced 1 teaspoon or more depending on your preference
thyme, parsley, or any fresh herbs on hand
sea salt to taste
pepper to taste

scrub potatoes, cut if necessary.  Potatoes that are quite small may be left whole.  Combine oil, garlic, and fresh herbs in a bowl.  Roll the potatoes in the mixture until evenly coated.  Bake on a sheet pan until tender.

Lemon mousse

Powdered sugar
coconut chopped fine, and an addtional 4 ounces toasted
milk 10 ounces
sugar 10 ounces
egg yolks 3 1/2 ounces
cornstarch 1 ounce
lemon juice 4 1/2 ounce
lemon zest blanced 1 ounce
egg whites 10 ounces

Combine milk, and half of the sugar ( 5 ounces)
Make a liaison with the yolks, cornstarch and remaining sugar...( this means just add them together in another bowl., because you will be doing a liaison with them).
Heat the milk mixture and liaison the hot milk into the yolks, and sugar ( this keeps it from curdling)
Bring to a boil and add lemon juice and zest.
Whip the egg whites and remaining sugar unil a soft merinque.
Fold the egg whites into the cooled lemon sauce.
Refrigerate or freeze.

I like using a martini glass or a very pretty dessert dish for this recipe.  Fill bottom of glass with coconut and pipe in mousse.  Garnish with toasted coconut.

1/4 cup honey
2 Tablespoons Dijon mustard
1 teaspoon freshly ground pepper
2 Tablespoons rosemary freshly chopped
1 teaspoon lemon zest
3 cloves garlic minced
5 pounds whole leg of lam
salt to taste

combine honey, mustard, rosemary, pepper, garlic and lemon zest.  Cover and marinate over night in refrigerator

Preheat oven to 450
place lamb in roasting pan and sprinkle with salt to taste
bake at 450 for 20 minutes then reduce heat to 400 and roast for 55 to 60 minutes

To an internal tempature of 145

Let rest 10 minutes before carving

2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter room tempature
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping
1/2 cup sugar
1/2 cup flour
1/4 cup butter room tempature
1/2 teaspoon cinnamon

Preheat oven to 375
Butter a 8 x8 inch baking pan
sift together flour, sugar, baking powder and salt
cream butter and sugar in a medium bowl
add egg and beat well
gradually add flour mixture alternately with milk.
Fold in berries
pour into pan
Bake until lightly brown, and a toothpick comes out clean.
35 to 40 minutes
serve warm with custard sauce or whipped cream

Custard sauce
3 tablespoons sugar
1/2 teaspoon cornstarch
3 egg yolks
2 cups milk
1/2 teaspoon lemon extract
pinch of salt

combine sugar, cornstarch, in a small dish and blend well
beat yolks and gradually add sugar mixture
scald milk
gradually add hot milk to egg mixture whipping it well this is called a liasion.
contiure to cook, stirring constantly until custard coats the back of the spoon about 8 minutes
cool completely
add lemon extract and salt

2 ripe bananas, mashed
2 eggs
1 3/4 cup all purpose flour
1 1/2 cup sugar
1 cup chopped walnuts
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

preheat oven to 325.
grease and flour a 9 x 5 loaf pan.
Combine all ingredients in a bowl and mix well
transfer to perpared loaf pan.
bake until top is golden brown and splits slightly
about 1 hour 20 minutes
serve warm

1 loaf

8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter

saute bacon until crisp,  Drain.
melt butter
Add onion and saute until golden

Combine spinach, onion, sour cream, dill and lightly beaten eggs.  You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish.
Divide puff pastry into 4 equal parts and roll each into an 8 inch round
reserve any pastry scraps
set one of the pastry rounds in the bottom of the greased dish.
Brush with melted butter
Add another pastry round
Top with spinach mixture and spread to with in one inch of the round... don't cover the entire top... or it will leak out
paint pastry's rim with some water to seal the next round
Add the other round and brush with melted butter.. ( all rounds are used.... two on the bottom, two on the top)
Press to seal
Roll out any scraps and cut into decorations, leaves, flowers, etc. and put on top of the last pasrty... Brush with melted butter
And bake 45 to 60 minutes until the puff pastry is golden brown and beautiful... ( this looks like a really hard dish to make... it is really pretty... but so easy)  If you don't like feta, consider using cream cheese, mozzerella chees, swiss cheese... whatever you like

12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes

Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
Place fish on skewers, alternating between vegetables and fish.
Broil, or grill until fish flakes easily with a fork.

Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk  2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces

2 quarts rice ( long grain)

Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid

so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon of liquid

this makes a large amount and would feed a crowd... so you can cut down this reicpe

to cut down a recipe.... in the industry we do this .... New divided by old to get the conversion factor....

onion yellow 1/2 large
onions green 10 stalkes
garlic powder 3 TBSP
thyme dried 1 1/2 TBSP
pickling spice 2 TBSP
red wine vinegar 1 cup
soy sauce 2 cups
olive oil 1/2 cup
salt and pepper to taste
cayenne pepper to taste

Blend ingredients together in a blender.

Pour over half over chicken, pork, beef,... reserve the rest for a sauce.




This recipe is from a friend of mine that grew up in Jamaica.... it is the bomb!!!

Nachos

Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)

1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons

Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
add the ground beef and cook until no longer pink.

fresh guacamole

2 ripe avocados
1 tablespoon red onion minced
1 small clove garlic minced
1/2 small jalapeno minced
1/2 small tomato chopped
2 tablespoons fresh cilanto leaves minced
salt and pepper to taste
1 tablespoon lime juice

remove pit and scoop out avocado.  Using a fork mash the avocado with the onion, garlic, jalapeno andd cilantro
add tomato and lime juice.
adjust seasonings as needed.
sometimes I will add a little chili powder, and cumin to the guacamole.

Salsa

you can use either fresh or canned tomatoes. 
this time of year I go for a can of diced tomatoes......not fresh.

1 14 ounce can diced tomatoes drained
2 tablespoons red onion minced
1 small clove garlic minced
2 tablespoons fresh cilantro minced
1 small jalapeno minced
lime juice
salt and pepper to taste

may add chili powder and cumin to taste

add to a food processor and pulse until chunky but combined


to make the Nacho's

add a base of tortilla chips to a oven proof pan
add 1/2 of the refried beans
add 1/2 of the beef
add 1/2 of the cheese
repeat
base of tortilla chips
refried beans
beef
cheese
bake in a preheated oven of 400 degrees until cheese has all melted.

Scoop on guacamole, sour cream and salsa...garnish with sliced jalapeno! 


Enjoy

16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream

beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine

in a separate bowl whip the cream until it almost forms stiff peaks

put the whipped cream into the cream cheese bowl and beat together just until incorperated.  DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.

A student of mine made this recipe and it is totally amazing! 

diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound

sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as roux
add remaining ingredients and simmer 30 to 45 minutes
puree and strain
add cream
adjust seasoning
garnish

butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste

sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning

onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives

caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives

butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces

sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with parsley and mushrooms

Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons

Simmer cauliflower in water with lemon juice for 20 minutes until tender.  Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute. 
Check flavor
add 4 pounds of caulflower and return to simmer
puree and strain
adjust seasoning
add dairy
garnish with reserved cauliflower

Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts

Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets

Chicken veloute sauce
12 ounce flour
12 ounce butter
4 quarts chicken stock

melt butter add flour and cook roux until it has lost the starch taste that hits the back of your throat
add stock and simmer for 30 minutes

Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound

simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish

butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste

sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy

garnish with sauteed sliced mushrooms

potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups

cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes until smooth and thickened
add cream corn, kernel corn and thyme continue to simmer
add potato and return to simmer
add dairy products and simmer
adjust seasoning with salt and pepper, hot sauce, sherry

bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups

cook bacon to render fat,
 remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cream
adjust seasoning salt and pepper, franks hot sauce, lemon juice
garnish with bacon

butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces

sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, and a splash of sherry vinegar

butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups

garnish with cooked bacon, sliced green onions and croutons

cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!

Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound

Roux 1 pound butter, 1 pound flour

Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
add chicken stock and simmer 20 minutes
add chicken and return to a simmer
add cheese
adjust seasoning salt and pepper, add a dash of lime juice, and franks red hot sauce to taste
add cilantro
at service garnish with tortilla chips, lime wedge and sour cream if desired

Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound

Chicken stock (strong) 6 quarts
cream 1 quart

Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice

3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean

pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)

Whisk egg yolks, salt and sugar with remaining milk together and add to the tapioca
Bring to a boil stirring constantly (if using a vanilla bean, slice down the center and take a spoon to scoop out the seeds, add bean and seeds to the milk mixture)
Reduce heat and simmer until the tapioca is fully cooked
The tapica pearls will become translucent
Add vanilla and cool slighly.

If using coconut milk, garnish with toasted shredded coconut

Mixed fruit

2 cups of each or a combination, Raspberries,Strawberries, Marion berries or any fruit you like
Heat berries if desired in a small pot until warm
may add stevia, honey or agave to taste
Spoon over warm tapioca pudding and garnish with a square of a good dark chocolate.

google; tapioca treatment for cancer....it is a really good article that suggest tapioca could help the fight against cancer... I for one am going to be eating more of it.

Tapioca is derived from the cassava plant.