February 15, 2012
Mirepoix 1 pound
Garlic minced 1/2 cup
olive oil 1 cup
mushrooms small dice 1 1/2 pounds
Diced tomatoes 3 cans of Number 10 size
Tomato puree 1 can of Number 10 size
Water 2 quarts
salt 1 Tablespoon
sugar 1 Tablespoon
fresh minced parsley 1/2 cup
pepper 1 Tablespoon
Basil leaves dried 2 Tablespoons
Italian sausage 5 pounds
Ground beef 5 pounds
Sweat the mirepoix and garlic in olive oil
add mushrooms and sweat for 5 minutes
process tomatoes to smooth consistency then add with puree and water
add salt and sugar and cook for 45 minutes to 1 hour
Add seasonings to sauce with browned and drained meats
simmer for 20 minutes
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Sausage chopped 2 pounds
butter 3 to 4 ounces
flour 5 to 6 ounces
milk 2 1/2 quarts
chicken base to taste
black pepper to taste
salt to taste
saute sausage to release fat and add butter
add flour
cook as roux ( until it has lost the starch flavor)
Add milk stir to combine
Simmer
Cook 30 minutes
add seasonings
adjust consistency by cooking and reducing or adding more milk if too thick
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
roux
butter 8 ounces
bread flour 8 ounces
Milk 1 gallon
onion peeled 1 each
whole clove 1 each
bay leaf 1 each
nutmeg to taste
white pepper to taste
Melt butter, add flour and cook until the starch flavor is gone
add milk
add onion with bay leaf attached by the whole clove
simmer for 30 minutes
strain
To make a cheddar cheese sauce
Add
Cheddar cheese 8 ounces
mustard dry 1/2 ounce
worcestershire sauce 2 teaspoons
Stir constantly
add seasoning
adjust to taste
strain
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Bread crumbs 4 cups
butter 12 ounces
parsley 1/2 cup
Eggs, hard boiled 6 each
place butter in a sauce pan or skillet and heat to golden brown
add crumbs and brown until golden
remove from heat
Blend in chopped egg and parlsey
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
onion 1/2 cup
oil 1/4 cup
paprika 1/4 cup
chili powder 1/2 cup
chicken base 2 tablespoons
garlic salt 2 tablespoons
ground cloves 1/2 teaspoon
black pepper 1 1/2 teaspoon
brown sugar 1 1/2 tablespoons
honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
catsup 3 quarts
saute oinon in oil
add paprika and chili powder continue to saute
combine dry ingredients
combine liquid ingredients
Combine with the sauted ingredients
Cook 30 minutes
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Pineapple juice 15.5 ounces
Ketchup 1/4 cup
Brown sugar 1/4 cup
Vinegar 1/4 cup
Cornstarch 1 1/2 Tablespoon
Garlic granulaed or powder 1/2 teaspoon
Worcestershire sauce 1/4 Tablespoon
Ground Ginger 1/2 teaspoon
Mix together and cook over medium heat until thickened
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Clarified butter 1 ounce
mushrooms sliced thick 10 ounce
shallots minced 1 ounce
garlic minced 1 clove
Dry white wine 8 ounces
Brandy 3 ounces
Demi Glaze 1 quart
Tomato concasse cooked in olive oil 1 pint
parsley 1 tablespoon
meat glaze 1 ounce
Heat butter
add shallots and garlic
saute until aroma is released
add mushrooms and saute until brown
add wine and brandy reduce by half
add demi glaze and reduce
Finish the sauce, add concasse, meat glaze and parsley
adjust seasoning
Concasse: Seeded, Diced and Peeled tomatoes
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Pizza sauce
Tomato puree 3 quarts
garlic powder 1 tablespoon
onion powder 1 tablespoon
salt 1 tablespoon
pepper 1 teaspoon
basil 2 tablespoons
oregano 2 tablespoon
olive oil 1/2 cup
water 1 pint
combine all ingredients
allow flavors to develop overnight
adjust thickness with water
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
olive oil 3 ounces
butter 3 ounces
garlic 2 ounces
onion 4 ounces
flour 9 ounces
clam juice 1 gallon
cream 2 cups
clams 1 pound 12 ounces
parsley 2 tablespoons
salt to taste
pepper to taste
lemon juice 2 tablespoons
Sweat onions and garlic in olive oil and butter
add flour for roux
add clam juice, simmer for 30 minutes
strain
Temper cream add to clam sauce stirring
add clams
season
hold for service
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Butter 6 ounces
olive oil 1 ounce
garlic minced 1 Tablespoon
flour 6 ounce
Milk 1 gallon
salt and pepper to taste
basil, fresh chopped 1 ounce
Sweat the garlic in butter and olive oil
add flour and make roux
add milk
Cook for 30 minutes
strain
Season with salt and pepper
add chopped basil
Posted by Penny Moline. Posted In : 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
