January 25, 2012
salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t
Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup
SMALL RECIPE
salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T
oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces
garlic 1/2 T
Parsley 1 T
Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup
add all ingredients EXCEPT oil, drizzle in slowly
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon
Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon
mix well and let rest overnight
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Butter milk 2 quarts
Mayonnaise 3 quarts
Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon
Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon
Combine mayonnaise and buttermilk. Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces
Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each
Combine ingredients and mix well
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp
oil 6 ounces
olive oil 6 ounces
vinegar red 2 ounces
vinegar cider 2 ounces
garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon
add all ingredients EXCEPT oils and parsley
SLOWLY drizzle in oil
add parsly at the finish...check seasoning
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick
Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste
Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to thin it down
check seasoning
refrigerate
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon
Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined
makes 2 quarts
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
