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!

4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated

In a large pot bring the water, milk, and butter to a boil.  Whisk in the polenta stirring constantly for 3 to 4 minutes.  ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps.  Simmer up to 45 minutes stirring often, until creamy.  Add the sour cream and parmesan
check seasoning, add salt and pepper to taste.

1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the pork wrapped in bacon to the saute pan and brown on both sides
remove the pork
place pork on a heat resistant pan and cook in the oven until the bacon is crisp and the pork has reached an internal temp of 145 degree.  Keep warm.

add the Cognac and flame and shake the pan until the flames die down.. if you don't want it to flame too much, take pan off from the heat and add Cognac.... have a lid handy if you want the flames to go out right away.
stir in the tomato paste, add the red wine and stock and simmer for 15 minutes.

Remove the string from the pork
add the sauce to the bottom of a heated serving dish
place the pork on top of the sauce.

serve with creamy polenta, and steamed asparagus or any vegetables you like.

Nice enough for company!

Hope you all have a very Merry Christmas!  and a Happy New Year! 

Sorry, I haven't had much time to post recipes..and I have many great Christmas cookie, candy, and such to give to you...( Maybe I have saved us from too much weight gain over the holidays...) 

I am going to post healthy food in January... but right now .... I am practicing for a culinary ACF salon in Madison at the start of the new year.. Am excited to compete...this has been a great learning experience.... I really have learned so much...and am hoping it will help my students when they compete for Skills USA.. 
I am so lucky to be able to teach culinary arts.... I have the best job ever!

Here is to the most amazing year ever.... filled with happiness, hope, and health!

I can be reached at chefpennymoline@gmail.com for any comments.

Hope you have enjoyed my little blog as much as I have writiing it...

Penny

FOR THE VEGETABLES;

1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED

4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)

1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS  CURRY POWDER
SALT AND PEPPER TO TASTE

3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE

1 SHEET 9 BY 10 FROZEN PUFF PASTRY
1 EGG
1 TABLESPOON MILK

6 TABLESPOONS BUTTER
1/2 CUP FLOUR


IN A SAUCE PAN MELT THE BUTTER, ADD THE VEGETABLES AND COOK UNTIL THE ONION IS TRANSLUCENT, AND THE VEGETABLES SOFT..
ADD THE CURRY POWDER AND COOK FOR ONE MINUTE TO BRING OUT THE FLAVOR.
ADD THE FLOUR AND COOK UNTIL THE FLAVOR OF STARCH IS OUT OF THE FLOUR.. TASTE IT IN THE BEGINNING, THEN COOK IT UNTIL THE STARCH IS COOKED AND GOOD ( remember fat and flour makes a roux, and you want to cook the roux until the flavor is that almost of a pie shell)
ADD THE CHICKEN STOCK,
ADD THE TURKEY AND POTATOES
ADD THE LEMON JUICE AND FRANKS RED HOT SAUCE
ADD THE HERBS EXCEPT PARSLEY
COOK UNTIL THICK AND BUBBLY
ADD PARSLEY AND SALT AND PEPPER TO TASTE
TRANFER TO A OVEN PROOF 10 INCH PIE DISH


ON A LIGHTLY FLOURED SURFACE ROLL OUT THE PUFF PASTRY TO 1/8 INCH THICKNESS
LAY THE PUFF PASTRY OVER THE FILLED PIE DISH
AND BAKE IN A PREHEATED 375 OVEN UNTIL THE CRUST IS GOLDEN

THE BRINE

2 QUARTS CRANBERRY JUICE
2 QUARTS ORANGE JUICE
3 GARLIC CLOVES
1 CUP KOSHER SALT
1/4 CUP RED PEPPER FLAKES
3 OUNCES FRESH GINGER FINELY SLICED
3 ORANGES SLICED THIN
7 BAY LEAVES

TO MAKE THE BRINE ADD ALL INGREDIENTS TO A LARGE STOCK POT AND BRING TO A BOIL OVER HIGH HEAT.  lET BOIL 1 MINUTE THEN REMOVE FROM HEAT.  ADD ABOUT 4 CUPS OF ICE AND ALLOW THE BRINE TO COOL TO ROOM TEMPERATURE, ABOUT 1 1/2 HOURS

REMOVE THE POP UP TIMER, THE NECK, GIBLETS AND ANY EXCESS FAT FROM THE TURKEY .  RINSE THE TURKEY INSIDE AND OUT UNDER COOL WATER.  PLACE THE TURKEY IN A 5 GALLON BUCKET OR OTHER LARGE CONTAINER.  POUR THE COOLED BRINE OVER THE TURKEY.

IF NECESSARY, PLACE A HEAVY WEIGHT ON THE TURKEY TO KEEP IN UNDER THE BRINE.  COVER WITH PLASTIC WRAP AND REFRIGERATE FOR ABOUT 24 HOURS.

REMOVE THE TURKEY FROM THE BRINE AND PAT DRY WITH PAPER TOWELS.  THROW AWAY THE BRINE.

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

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 .

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.

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.

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!

Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa  ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed

You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green peppers, any thing you like!!!

Quinoa, turns translucent, with a green ring around the the side... it is really healthy, and high in protein.

BUTTER 2 CUPS
SUGAR 2 CUPS
BROWN SUGAR 2 CUPS
EGGS 4 EA
VANILLA 2 t
OATMEAL  5 CUPS ( measure oatmeal and blend in a blender until a fine powder)
FLOUR 4 CUPS
BAKING POWDER 2 t
SALT 1 t
BAKING SODA 2 t
CHOCOLATE CHIPS 24 OUNCES
CHOPPED NUTS 3 CUPS

CREAM BUTTER AND BOTH SUGARS
ADD EGGS AND VANILLA
COMBINE FLOUR, OATMEAL, SALT AND BAKING POWDER, AND BAKING SODA
ADD DRY INGREDIENTS TO CREAM MIXTURE
ADD CHOCOLATE AND NUTS
ROLL INTO BALLS AND PLACE 2 INCHES APART ON A BAKING SHEET
BAKE 8 TO 10 MINUTES

MARGARINE (you probably won't eat the ginger bread part of the house, this is the only reason to use margarine instead of butter) 2 cups
BROWN SUGAR 2 CUPS
CINNAMON 2 TABLESPOONS
GINGER 2 TABLSPOONS
DARK CORN SYRUP 2 CUPS
EGGS 4 EACH
BAKING SODA 1 TABLESPOON
FLOUR 11 CUPS

CREAM BUTTER AND SUGARS TILL CREAMY
ADD CORN SYRUP, EGGS TO BUTTER AND SUGAR AND CREAM
SIFT TOGETHER SODA AND FLOUR
MIX UNTIL JUST SMOOTH
FORM INTO A BALL
REFRIGERATE

ROLL TO 1/4 INCH THICKNESS AND CUT OUT INTO DESIRED GINGER BREAD HOUSE.

2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 Tablespoons melted butter

Butter or pan spray for the pan

Combine all ingredients,  allow to rest 1 hour.

Heat a small non stick pan, add butter or spray well with pan spray. 
Add about 1 ounce crepe batter and swirl to spread evenly.
Cook for 30 seconds, and flip
Cook for until it will release from pan

lay out on a cutting board, until cool

continue until all batter is used

Hint:  can make ahead and freeze in a zip lock bag, just put wax paper between each crepe.

Chicken Breast Supreme cut 1 each
Salt to taste
pepper to taste
flour as needed
Vegetable oil as needed
Season chicken with salt and pepper and dredge in flour
Heat vegetable oil in saute pan and saute chicken until golden brown and cooked to 165 degrees
Remove from pan and keep warm

Butter
Garlic 1 tsp
Chablis 1 1/2 ounce
Pour off excess fat from saute pan, and add about a tablespoon of butter, add garlic and saute, take pan off from the heat and add chablis to deglaze

Tomato concasse  ( which is peeled, seeded and chopped tomato) 3 ounces
Black olives sliced to taste
Anchovy fillet 1 small made into a paste
Fresh basil
Add tomatoes, olives and anchovy paste.
Bring to a simmer and cook to develope flavors
Return chicken breast
Serve chicken with sauce on a heated plates

Sirloin tip roast 1 pound

Soy sauce 3 1/2 Tablespoons
Dry Sherry 1 Tablespoon
Frozen Apple juice  from concentrate 2 Tablespoons
Brown Sugar 2 1/2 Tablespoons
Sesame Oil 1 Tablespoons
Ground pepper 1/8 teaspoon
Grated ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green onion sliced or chopped 2 each

Vegatable oil 1 Tablespoon
Roasted Sesame Seeds 1 teaspoon

Slice roast 1/8 inch thick and put in covered container
Combine all ingredients except last two, and mainate sliced roast over night or at least for 2 hours

heat oil in skillet
cook beef over medium high heat one to 2 minutes on each side
Srpinkle with sesame seeds before serving

2 to 3 servings

Butter 1/2 cup
Granulated sugar 3/4 cup
Egg 1 ea
Vanilla 1 tsp
Flour 1 1/2 cup
Cocoa 4 Tablespoons
Baking powder 1/2 tsp
baking soda 1/2 tsp
Salt 1/4 tsp

In a large mixing bowl, cream butter and sugar together
Add egg and vanilla beat until light and fluffy
Combine flour, cocoa baking powder, baking soda, and salt
Add to cream mixture
Chill dough for 1 hour or longer

Heat oven to 325
Roll portions of dough on lightly floured service and cut  to 1/4 inch thickness
Cut into desired shape
Bake 8 to 10 minutes until lightly golden around edges

Icing:
Blend 2 cups powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 Tablespoons milk or half and half
Stir until smooth
May add food coloring to frosting

butter room tempature 1/2 cup
sugar 1/3 cup
brown sugar 1/3 cup
egg 1
vanilla 1 tsp
flour 1 cup
baking soda 1/2 tsp
salt 1/2 tsp
White Chocolate, coarsely chopped 6 to 12 ounces
Macadamia nuts chopped 3/4 cup

Preheat oven to 375
Sift together flour, baking soda and salt set aside
Beat the butter and both sugars, until fluffy
Add eggs and vanilla
Add flour, baking soda and salt and mix until just combined
Stir in the chocolate and nuts

Scoop onto lightly greased baking sheet

Bake 10 to 15 mintues until lightly golden around the edges

Makes 8 to 10 large cookies

Milk 1 quart
Sugar 1/2 cup
Flour 1/4 cup
Butter 6 tablespoons
Vanilla 1 teaspoon

Scald milk.
In a bowl mix flour and sugar
Slowly whisk flour mixture into milk
Whisk until thick
Whisk in butter and vanilla

butter 8 ounces
Shortening 4 ounces
powdered sugar 1 pound
egg whites 2 ea
lemon juice 1/2 teaspoon
Vanilla 1/2 teaspoon
Water optional

Using a paddle attachment, cream together butter shortening and sugar until well blended
add egg whites, lemon juice and vanilla
blend on medium speed , then mix on high until light and fluffy

may add water for a softer butter cream

Flour 2 cups
Butter 1 cup
eggs 8 each
Sugar 2 cups
hershey syrup 32 ounces
Mix together and bake 25 to 30 minutes until done and chill

Mix and spread on cooled cake the following
powdered sugar 4 cups
butter 1 cup
mint extract 2 tsp
Green food coloring
Soften butter, and mix on mixer at medium speed, add powdered sugar and mint.  Mix until light and fluffy add food coloring if desired

Melt and smooth on top of mint topping

Butter 12 tablespoons
Semi Sweet chocolate chips 12 ounces

Butter 2 pounds
cocoa 9.6 ounces
Sugar 3 lbs 8 ounces
Eggs 1 lb 6 ounces
Bread flour 1 pound
cake flour 1 pound 6 ounces
walnuts 1 pound

Melt butter and cocoa together
Cream with sugar
add eggs and cream together
Add flour and mix to combine
Stir in nuts
fill pans and smooth
bake at 35o in 1/2 sheet pan for 20 mintues

Rocky Road variation
Add 2 pounds miniature marshmalls to batter

Cherry Chocolate Brownies
Add 1/3 to 1/2 of a number 10 can cherry pie filling to batter
These may be extra moist

Makes a full sheet pan

Brown sugar 4 pounds 6 ounces
Butter 1 pound
Vegetable shortening 1 pound 8 ounces
Eggs, ( about 18) 1 pound 10 ouncse
Cake Flour 1 pound 4.5 ounces
Bread Flour 1 pound 4.5 ounces
Baking powder 2 tsp
salt 3/4 ounce
Pecans or walnuts 1 pound 8 ounces if desired

Place brown sugar, butter and vegetable shortening in a sauce pot and melt over low heat
Mix on low speed gradually adding in eggs
Sift flour, baking powder and salt together
Add to egg mixture and mix until fairly smooth
Add desired nuts
Bake 350 for 30 to 35 mintues

Butter 1 pound
Garlic minced 2 cloves or to taste
Parsley 1/3 cup
Heinz 57 3/4 to 1 bottle
salt and pepper to taste


Soften butter, whip in a mixer until fluffy, add remaining ingredients and whip until doubled.  Slather on French Bread, Texas Toast or any bread, may add parmesan cheese and/or more parsley.... then bake in a 350 oven until toasted.

Zucchini 3 to 4 medium
Olive oil 1 Tablespoon or as needed
Onion 1/2 of a large sliced
Garlic 1 small clove
salt and pepper to taste

optional seasonings;
fresh herbs, dry herbs, peppers, parmesan cheese,

Cut zucchini in desired shapes/size.  Heat a large skillet add oil, add onions and saute until tender, add zucchini and saute until al dente.

Season to taste