November 14, 2011
Preheat oven to 425
1 baguette/French Bread
Garlic cloves
Extra virgin oil oil as needed
10 roma tomatoes diced
1 medium onion diced
3/4 cup fresh basil coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
dash sugar
salt and pepper to taste
Bread:
This appetizer is prepared by slicing the baguette into one inch slices,next rub the sliced bread with garlic cloves, then brush the bread with extra virgin olive oil. Place the bread in a single layer on a cookie sheet, salt and pepper, and toast until golden brown.
Bruschetta:
Add all ingredients together... besides bread
Serve tomato mixture room temperture in a bowl with the toasted bread slices or top each toast slice with the tomato mixture on a large serving platter.
Enjoy
Posted by Penny Moline. Posted In : Appetizer
November 14, 2011
2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder
Combine ingredients, can use a food processor and pulse to combine.
Can also use fresh cranberries, just add sugar to the salsa.
Great with Thanksgiving Turkey!
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 14, 2011
Easy Cranberry Sauce I
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes. Cool
Cranberry Sauce II
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes. Cool
Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finely grated 2 tablespoons
Orange segments 20 each
Combine sugar, juice and water bring to a boil, Add Cranberries, and cinnamon stick and simmer uncovered until berries begin to burst about 15 minutes.
Add the orange liqueur and zest simmer 5 minutes
Remove from heat.
Remove cinnamon stick
Add organge segments
Cool
Hint: this does well in the freezer so you can make it ahead of time
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 11, 2011
4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste
Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well.
You can slightly smash ingredients with the back of a spoon or potato masher...or add to a food processor and pulse a couple of times. Or just leave it chunky.... Best if allowed to stand for at least 30 minutes.
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 11, 2011
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 Tablespoons shortening
3/4 to 1 cup warm water
Combine dry ingredients in a bowl and mix well. Cut in shortening until a course meal is formed.
Add enough water to make a soft but not sticky dough. knead into a smooth ball. Cover and let rest for 20 minutes.
Flatten and then roll into about a 5 inch diameter.
Preheat a cast iron skillet or griddle and cook.
Posted by Penny Moline. Posted In : Quick Bread
November 11, 2011
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced
preheat oven to 375
Saute the onion in butter until it is translucent
add cinnamon depending on your taste
Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno
Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.
Posted by Penny Moline. Posted In : Appetizer
November 11, 2011
Lettuce greens any type will do
1 large orange peeled and sectioned
1 cup jicama peeled and julienned
1/4 cup red onion chopped
3 Tablespoons oil, can use salad oil or olive oil
1 Tablespoon fresh squeezed orange juice
1 teaspoon white wine vinegar
salt and pepper to taste
1 Tablespoon fresh chopped cilantro
Cayenne pepper or ancho chili powder if desired for some heat
Line plates with lettuce greens, to with sectioned orange slices, mound jicama, and sprinkle with chopped red onion.
Blend juice, vinegar, salt and pepper in a small bowl, whisk in oil spoon over salad and garnish with cilantro
Posted by Penny Moline. Posted In : Salads
November 11, 2011
Marinade:
1 small white onion chopped
5 garlic cloves peeled
2 Tablespoons toasted cumin seed
2 Tablespoon chipotle in adobe or to taste
2 Tablespoons brown sugar
2 Tablespoons oil
salt and pepper to taste
pulse in a food processor until finely chopped
Steak
1 1/2 pounds round steak or flank steak trimmed of fat
Chipotle marinade
Freshly squeezed lime juice
Rub steak with marinade and set aside for 30 minutes
Pre-heat a grill.
Sprinkle meat with lime juice and grill until desired doneness.
cut into strips and serve on a warm tortilla with desired accompaniment.
Posted by Penny Moline. Posted In : Beef
November 11, 2011
1 stick butter ( 4 ounces)
4 egg yolks
2 Tablespoons water
5 Tablespoons powdered sugar
2 teaspoons vanilla
1/4 to 1/3 cup tequila to taste
1 cup heavy cream chilled
Fresh Fruit of your choice as needed
Fresh seasonal fruit can be mango, pineapple, strawberries, bananas, raspberries, blueberries, kiwi or a combination of any
Melt the butter
Bring water to a low boil in a bain marie or large sauce pan
Whisk together egg yolks, and 2 Tablespoons water in a stainless steel bowl over the sauce pan of simmering water, and whisk the yolks and water until stiff.
Remove the bowl and slowly pour the melted butter into the yolks, whisking until the butter is absorbed into the yolks. Whisk in the sugar, vanilla and tequila.
Whip the cream until fairly stiff and fold it into the egg mixture until smooth. Layer the sauce with the fresh fruit in a chilled wine or parfait glass. Garnish with a piece of fruit.
Posted by Penny Moline. Posted In : Desserts
November 11, 2011
1 1/2 pound pork tenderloin or 4 pork chops
1/4 cup olive oil
4 Tablespoons sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic crushed
1 3 ounce package cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Brown the pork in the olive oil and sesame oil
Sprinkle with sesame seeds and bake to finish
Melt butter and add garlic cook until golden, add cream cheese and milk cook until melted and smooth add herbs
Serve pork with sauce.
Posted by Penny Moline. Posted In : pork chops
November 11, 2011
This is a family favorite... and it does sound a little strange with the ingredients...but believe me...it is really good, and not expensive to make... so give it a try.
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
16 soda crackers
1/2 cup chopped walnuts
Beat the egg whites and drizzle in the sugar until stiff peaks
make the soda crackers into crumbs by rolling over them with a rolling pin in a zip lock bag, or toss in a food processor or blender and pulse.
Fold in the ingredients into the egg whites and bake for 30 minutes in a well buttered pie tin. Serve with whipped cream
Posted by Penny Moline. Posted In : Pies
November 11, 2011
1/2 pound Cheddar cheese grated
1/2 pound Jack cheese grated
1 can chopped green chilis
1/2 mild onion grated or chopped fine
2 med eggs
1 1/2 cup milk
1 1/2 Tablespoon flour
chopped green onions
Spray a 8 inch pan with cooking spray. Place half of the cheeses in the pan. top with the chilies and grated onion. top with the rest of the cheese. Beat the eggs and the milk and flour together. Pour over cheese and chilies. Sprinkle chopped green onions over top and bake at 350 for 35 to 40 minutes or until set.
Posted by Penny Moline. Posted In : Whats for dinner
November 11, 2011
Ground Beef 5 pounds
Eggs 5 each
Olive Oil 1 Tablespoon
Bread Crumb 1/2 cup
Parmesan 1/2 cup
Milk 1/2 cup
Garlic powder 1 teaspoon
Salt and Pepper to taste
Parsly 1/4 cup
onion minced 1 cup
Combine all ingredient, Do not over mix.
Portion size # 40 scoop
yield 108
Posted by Penny Moline. Posted In : Beef
November 9, 2011
butter 1 pound
Peanut butter 1 pound 10.5 ounces
Sugar 1 pound 5 ounces
Brown sugar 7.5 ounces
Eggs 10.5 ounces
Vanilla 2 Tablespoon
All purpose flour 1 pound 12 ounces
Baking soda 1.5 tsp
Dry Milk 4 3/4 ounces
Blend butter, peanut butter and sugars until well creamed
Add eggs and vanilla
Combine
Add sifted flour, baking soda and dry milk
Blend together
Drop cookies and form with criss cross pattern with fork
Bake 375 8 to 12 minutes
Enjoy!
Posted by Penny Moline. Posted In : Cookies
November 9, 2011
Butter 1 pound
sugar 2 pounds
Eggs 1 pound
Pumpkin (canned) 1 pound 13 ounces
Flour (Cake) 1 pound
Flour ( Bread) 1 pound
Baking powder 2 ounces
Salt 1 Tablespoon
Nutmeg 1 Tablespoon 2 teaspoons
Cinnamon 1 Tablespoon 2 teaspoons
Chocolate Chips 1 pound 8 ounces
Cream butter and sugar
Add eggs in three batches
Add pumpkin and combine
Sift together dry ingredients and add to creamed mixture.
Stir to combine
Add Chips
Scoop out # 40 scoop
Bake 375 for 8 to 12 minutes
Always do a test cookie for the spread.... and if this recipe has too much spread, refrigerate for 30 minutes to 1 hour first.
Posted by Penny Moline. Posted In : Cookies
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
