December 2, 2011
Zucchini 2 1/2 pounds
Peppers 1 cup
Onion 1 cup
Garlic 1 teaspoon
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Sour Cream 1 cup
salt and pepper to taste
Bread Crumbs 1/2 cup
parmesan Cheese 2 Tablespoons
Paprika garnish
Cut zucchini inot battonets
Blanch one minute then drain
arrange in a single layer
Saute onions, peppers and garlic in olive oil until tender
Salt and pepper to taste
Add butter and sour cream, heat and combine with onions and pepper mixture
Spoon over zucchini
Spread with bread crumbs and parmesan
Sprinkle with paprika
cover and bak 15 to 20 minutes at 325
Uncover and bake an addional 5 to 10 minutes
Posted by Penny Moline. Posted In : Vegetables
December 2, 2011
Bacon cut into strips 1 pound
butter 8 ounces
flour 12 ounces
milk 1 gallon plus 2 quarts
Chicken base
Franks Hot sauce
Salt and pepper to taste
Cook bacon until brown and release fat
add butter to melt
add flour cook as roux
add milk and bring to a simmer and cook for 30 minutes
season
adjust consistency.
Posted by Penny Moline. Posted In : Sauces
December 2, 2011
Butter 2 Tablespoons
Whipping Cream 3 cups
Parmesan Cheese, or asiago 1/2 cup or more to taste
Salt 1/2 tsp
pepper 1/2 tsp
Heat butter in 12 inch skillet over medium high heat.
Stir in cream, heat to a simmer.
Reduce by half
Add parmesan cheese
Season to taste.
Use with Pasta
Serve with fresh ground pepper and chopped parsley or chopped fresh basil
Garlic may be added to butter and cream while reducing
Posted by Penny Moline. Posted In : Sauces
December 2, 2011
One of my students made this in class... I had a really hard time staying out of them... must be the Idaho girl in me...
Try them, they are amazing...
8 medium potatoes, peel, cook and grate or cube
1 cube butter
1 cup shredded cheese
1/3 cup onion small dice
1 cup sour cream
1 can cream of chicken soup
Mix everything together but the potatoes, and heat just long enough to melt cheese.
Add potatoes to mixture and place in a 9 x 13 pan
Top with corn flakes mixed with 3 tablespoons melted butter or you may use Ritz crackers that have been crushed.
Bake 350 for 30 minutes
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
December 2, 2011
Evaporated Milk 2 cups
Egg Yolks beaten 6 each ( 4 ounces)
Sugar, granulated 1 pound
butter 8 ounces
Pecan, finely chopped 12 ounce
Coconut 12 ounce
Vanilla 2 tsp
Combine milk, egg yolks, sugar, and butter
Cook in a double broiler over hot water until thickened
add pecans, coconut, and vanilla
cook, then beat well until thick enough to spread
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Sugar 2 pounds
corn syrup 10 ounces
water 8 ounces
salt 1 teaspoon
salt 1 teaspoon
butter 8 ounces
Powdered sugar 1 pound
cocoa 6 ounces
vanilla .5 ounce
Hot water as needed
Combine the granulated sugar, syrup water, and salt in a saucepan. Bring to a boil, stirring to dissolve sugar. Boil mixture, until it reaches 240.
While the sugar is cooling, mix the fat, powdered sugar, and cocoa until evenly combined, using paddle attachment of the mixer.
With machine running at low speed, very slowly pour in the hot syrup.
Mix in the vanilla, continue to beat until icing is smooth, creamy and spreadable. If necessary spread out with a little hot water.
Use while still warm, or rewarm in a double boiler.
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Powdered sugar 2 pounds
Hot water 6 ounces
Corn Syrup 2 ounces
Vanilla 1 teaspoon
Mix together until smooth
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
powdered sugar 1 pound
egg whites 3 each
cream of tarter 3/4 tsp
Mix all ingredients in a deep bowl. Beat on high for 5 minutes
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
sugar granulated 1 pound
Cornstarch 1.5 ounce
Salt 1/4 tsp
Water, boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce
Mix dry ingredients
Add to liquid ingredients
Add butter
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Sugar 18 ounces
Water 10 ounces
lemon juice 2 Tablespoons
In a sauce pan dissolve the sugar in 5 ounces of water over low heat stirring constantly.
When sugar has completely dissolved stir in lemon juice and the rest of the water bring to a boil.
Reduce heat and simmer until the syrup thickens and is reduced to about 10 ounces
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Eggs 4
Sugar 1 cup
vanilla 2 tsp
salt pinch
butter 1 pound
Combine eggs, sugar, vanilla, and salt in a heat proof bowl, place over simmering water. Wisk gently but constantly, heat mixture until thin an foamy and reaches 160. Beat egg mixture at medium high speed and whisk until foamy and cooled to room tempature about 5 minutes. Reduce speed to medium, add butter 1 piece at a time. Once all butter is added, increase speed to high and beat until light and fluffy.
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Butter 1 pound
Shortening 8 ounces
Powdered Sugar 2 pounds
Egg Whites 2 1/2 ounces
Lemon juice 1 teaspoon
Vanilla 1 teaspoon
Water optional 2 ounces
Cream butter and shortening with sugar until well blended.
Add egg whites, lemon juice and vanilla
Blend medium speed, then mix on high speed until light and fluffy
For a softer butter cream, blend in water
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Sugar 16 ounces
butter 6 tablespoons
milk 3 to 4 tablespoons
salt dash
vanilla 1 to 2 tsp
peanut butter large scoop to taste
Mix until smooth...
For Cinnamon rolls
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Vegetable Shortening (Crisco) 1/4 cup
White mini mashmallows 1 pound
clear vanilla flavoring 1 tsp
Butter flavor 1 tsp
Water 2 T
Powdered sugar 2 pounds
Melt marshmallows iwth crisco, flavorings and water.
Put powdered sugar into a large mixing bowl. Fit stand mixer with a dough hook, if not using a mixer use a wooden spoon.
Add melted marshmallow mixture to powdered sugar, knead until sugar is fully blended into the marshmallows.
Turn fondant out onto a work surface that has been dusted with equal parts, corn starch and powdered sugar. If fondant is too sticky add more powdered sugar.
Knead fondant into a loaf. Wrap tightly in plastic wrap and let cool for 1 hours
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Heavy Cream 2 pounds
Sweet Chocolate chips 2 pound 8 ounces
Heat Cream
Chop chocolate into small pieces. Add to cream and mix well to dissolve.
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
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
