January 25, 2012
Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
January 25, 2012
Black beans 1 pint ( use canned)
corn 3 cups
onions 1 1/2 cup
cilantro 1 Tablespoon ( or more if desired)
sweet red pepper 1 cup
Italian dressing 2 ounces
Combine all ingredients in bowl mixing well
Aloow to marinate at least 4 hours
Posted by Penny Moline. Posted In : Salads
January 25, 2012
Vinaigrette 1 quart
Tomato puree 1/4 cup
onion 1/4 cup
mushrooms 4 pounds
Simmer vinaigrette, puree and onions
Add the mushrooms and simmer for a few more minutes
allow mushrooms to marinate and absorb marinade for 4 to 5 hours
Garnish with fresh herbs
Posted by Penny Moline. Posted In : Salads
January 25, 2012
This is for each sandwich...
Swiss Cheese 2 slices
Ham Sliced 3 ounces
Turkey Sliced 3 ounces
Bread 2 slices
Egg wash:
Half and Half or cream or milk as needed
eggs whipped as needed ( liquid egg works well for this)
Put sandwich together
Swiss, Ham,Turkey, Swiss
Dip in egg wash and cook on grill. Turn, place in bake proof pan and cook in oven 350 until cheese is melted
Posted by Penny Moline. Posted In : Wraps and Sandwiches
January 25, 2012
Sirloin tip roast 1 pound
Soy sauce 3 1/2 Tablespoon
Dry Sherry 1 Tablespoon
Frozen Apple juice concentrate 2 Tablespoon
Brown sugar 2 1/2 Tablespoon
Sesame Oil 1 Tablespoon
Ground Pepper 1/8 teaspoon
Grated Ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green Onions sliced 2 each
Vegetable oil 1 Tablespoon
Roasted Sesame Seeds 1 Tablespoon
Slice roast 1/8 inch thick
Combine all ingredients and mix with beef in a covered contain over night or at least 2 hours
Heat oil in skillet.
Cook beef in skillet over medium high heat 1 to 2 minutes on each side
Sprinkle with sesame seeds before serving
Posted by Penny Moline. Posted In : Beef
January 20, 2012
potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste
sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
Posted by Penny Moline. Posted In : Soup
January 20, 2012
onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts
prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, lemon juice
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)
cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley
seasonings:::: salt and pepper, sherry, franks red hot sauce
Posted by Penny Moline. Posted In : Soup
January 20, 2012
bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts
cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste
Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock
add hot pepper sauce to taste, add rice and white wine vinegar to taste
Posted by Penny Moline. Posted In : Soup
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
