February 15, 2012
Chicken Veloute 1 quart
Heavy Cream 1 cup
Cold butter 2 Tablespoons
Salt to taste
white pepper to taste
lemon juice to taste
Heat veloute in medium sauce pan and simmer until reduced by 1/4 stirring occasionally
Pour Cream into a metal bowl and temper by slowly incorporating a small amount of the hot veloute.
Slowly stir this into the sauce, return to a low simmer
Swirl in the raw butter until melted
Then season to taste
Strain
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Onion chopped 4 ounces
White wine 8 ounces
Demi Glaze 1 quart
Dijon Mustard to taste
cook onions in butter without browning
Add white wine and reduce by 2/3
Add Demi Glaze and Dijon Mustard
Simmer 20 minutes
Adjust flavor
Strain
Posted by Penny Moline. Posted In : Sauces
February 15, 2012
Butter 2 Tablespoons
Heavy Cream 3 Cups
Parmesan cheese 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Heat butter in a 12 inch skillet over medium heat.
Stir in Cream, heat to a simmer, reduce by half
Add Parmesan Cheese
Season to taste
Mix Pasta with sauce and serve with fresh ground pepper and chopped parsley
Garlic may be added to butter and cream when reducing
Posted by Penny Moline. Posted In : Sauces
February 1, 2012
Chili powder 1/4 cup
pepper corns 2 T
Cinnamon 2 T
paprika 2 T
Thyme 2 T
Fennel seed 2 T
cardamon 1 T
nutmeg 1 T
Roast spices and herbs in a dry saute pan over low heat for about 3 minutes
cool and grind ( a coffee grinder works well)
allow flavors to set
Posted by Penny Moline. Posted In : Marinades and Rubs
February 1, 2012
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
Onion powder 2 T
Garlic powder 2 T
Combine
Posted by Penny Moline. Posted In : Marinades and Rubs
February 1, 2012
paprika 1/4 cup plus 1 T
salt 1/4 cup
garlic powder 1/4 cup
black pepper 2 T
onion powder 2 T
Cayenne pepper 2 T
oregano 2 T
thyme 2 T
Combine spices and herbs and allow flavors to blend
Posted by Penny Moline. Posted In : Marinades and Rubs
February 1, 2012
Onion powder 1 T
Garlic powder 2 T
salt 2 T
pepper 2 T
chili powder 1/4 cup
thyme 2 T
lemon pepper 2 T
red pepper flakes 1 T
Mix herbs and spices
Allow flavores to meld
Posted by Penny Moline. Posted In : Marinades and Rubs
February 1, 2012
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste
boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites
garnish with a small dice of red pepper and a small parsley leaf
Posted by Penny Moline. Posted In : Appetizer
February 1, 2012
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper to taste
red onion minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each
Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts
to prepare mushrooms:
remove stems and partially scoop insides.
Place mushrooms on pan scooped side up
bake for 5 to 10 minutes to release moisture
turn mushrooms over and allow to drain
DO NOT OVER COOK AT THIS STAGE
reserve the mushroom trim for other uses.
Posted by Penny Moline. Posted In : Appetizer
February 1, 2012
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup
may add cooked bacon/pork 8 ounce
Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Posted by Penny Moline. Posted In : Appetizer
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
