February 1, 2012
Spinach Boreks
Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces
Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen. Unwrap and unfold the stack of sheets cut in half length wise
keep the phyllo coved to prevent drying
taking one sheet at a time, brush it lightly with melted butter.
Fold it in half lenghtwise and butter again.
Stuff and fold packets per directions:
Put a small mound about 1/2 ounce of spinach mixture toward the bottom of the strip and a little to one side
Fold up into a triangular packet
arrange on baking dish loose side down
butter, bake them at 375 for 20 to 25 minutes or until golden
Posted by Penny Moline. Posted In : Appetizer
January 31, 2012
Looking for some great super bowl recipes?
Look thru my recipes, and I would recommend making the following:
Bruschetta,
Melted Cheese Appetizer
Pizza on the grill ( if it is too cold where you live, you can also cook the pizza in the oven.)
Along with a vegetable tray, and maybe some hot wings... recipe follows... you are sure to enjoy...
Wonder who is going to win... I am just sad that my beloved Steelers aren't playing this year.... but I am a true fan...and will be excited to watch them play next season... Go Tom Brady...for now...
Buffalo Wings
one large package chicken wings whole
1/4 cup butter
1 garlic clove minced
1/2 to 1 cup Franks Red Hot sauce...(my personal favorite)
Remove the tips of the wings.... just throw them away...or make a chicken stock...
Seperate the wings at the joint.
Preheat the oven to 425.
Roast the chicken wings for 15 to 20 minutes, turn them over and roast another 15 to 20 minutes or until they have reached a tempature of 165.
While you are roasting the chicken, melt the butter and add the garlic and cook until the garlic has softened.
Place this in a large bowl( big enough to handle all of the chicken wings)
Remove the winges from the oven and place in the bowl...and coat... you may add tabasco to this if you want to increase the heat.
Enjoy!
Hope you have a wonderful, and safe super bowl and you are lucky enough to enjoy it with someone you love...
And if the people you love are away... in another state... are you gonna text me or what?
Posted by Penny Moline. Posted In : SUPER BOWL SUNDAY
January 25, 2012
mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T
White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds
Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles
Makes 2 gallons
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine 2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp
blue cheese crumbled 12 ounces
milk 2 cups
combine ingredients and mix
adjust consistancy with milk
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces
Combine ingredients together in a mixer and season with salt and pepper
Posted by Penny Moline. Posted In : Appetizer
January 25, 2012
Salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp
add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
whole eggs 5 each
flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T
milk 5 cups
vinegar 5 ounces
butter 1/4 cup
Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together
add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth
Drip in vinegar slowly
remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints
Emulsified
makes 3 quarts
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t
salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T
Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard
With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste
Emusilication
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
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
