January 20, 2012
diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound
sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as roux
add remaining ingredients and simmer 30 to 45 minutes
puree and strain
add cream
adjust seasoning
garnish
Posted by Penny Moline. Posted In : Soup
January 20, 2012
butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste
sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
Posted by Penny Moline. Posted In : Soup
January 20, 2012
onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives
caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
Posted by Penny Moline. Posted In : Soup
January 20, 2012
butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces
sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with parsley and mushrooms
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons
Simmer cauliflower in water with lemon juice for 20 minutes until tender. Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute.
Check flavor
add 4 pounds of caulflower and return to simmer
puree and strain
adjust seasoning
add dairy
garnish with reserved cauliflower
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts
Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets
Chicken veloute sauce
12 ounce flour
12 ounce butter
4 quarts chicken stock
melt butter add flour and cook roux until it has lost the starch taste that hits the back of your throat
add stock and simmer for 30 minutes
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound
simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
Posted by Penny Moline. Posted In : Soup
January 20, 2012
butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste
sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy
garnish with sauteed sliced mushrooms
Posted by Penny Moline. Posted In : Soup
January 20, 2012
potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups
cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes until smooth and thickened
add cream corn, kernel corn and thyme continue to simmer
add potato and return to simmer
add dairy products and simmer
adjust seasoning with salt and pepper, hot sauce, sherry
Posted by Penny Moline. Posted In : Soup
January 20, 2012
bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups
cook bacon to render fat,
remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cream
adjust seasoning salt and pepper, franks hot sauce, lemon juice
garnish with bacon
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
