January 20, 2012
butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces
sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, and a splash of sherry vinegar
Posted by Penny Moline. Posted In : Soup
January 20, 2012
butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups
garnish with cooked bacon, sliced green onions and croutons
cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound
Roux 1 pound butter, 1 pound flour
Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
add chicken stock and simmer 20 minutes
add chicken and return to a simmer
add cheese
adjust seasoning salt and pepper, add a dash of lime juice, and franks red hot sauce to taste
add cilantro
at service garnish with tortilla chips, lime wedge and sour cream if desired
Posted by Penny Moline. Posted In : Soup
January 20, 2012
Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound
Chicken stock (strong) 6 quarts
cream 1 quart
Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice
Posted by Penny Moline. Posted In : Soup
January 20, 2012
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean
pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)
Whisk egg yolks, salt and sugar with remaining milk together and add to the tapioca
Bring to a boil stirring constantly (if using a vanilla bean, slice down the center and take a spoon to scoop out the seeds, add bean and seeds to the milk mixture)
Reduce heat and simmer until the tapioca is fully cooked
The tapica pearls will become translucent
Add vanilla and cool slighly.
If using coconut milk, garnish with toasted shredded coconut
Mixed fruit
2 cups of each or a combination, Raspberries,Strawberries, Marion berries or any fruit you like
Heat berries if desired in a small pot until warm
may add stevia, honey or agave to taste
Spoon over warm tapioca pudding and garnish with a square of a good dark chocolate.
google; tapioca treatment for cancer....it is a really good article that suggest tapioca could help the fight against cancer... I for one am going to be eating more of it.
Tapioca is derived from the cassava plant.
Posted by Penny Moline. Posted In : Desserts
January 20, 2012
Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed
You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green peppers, any thing you like!!!
Quinoa, turns translucent, with a green ring around the the side... it is really healthy, and high in protein.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
December 5, 2011
BUTTER 2 CUPS
SUGAR 2 CUPS
BROWN SUGAR 2 CUPS
EGGS 4 EA
VANILLA 2 t
OATMEAL 5 CUPS ( measure oatmeal and blend in a blender until a fine powder)
FLOUR 4 CUPS
BAKING POWDER 2 t
SALT 1 t
BAKING SODA 2 t
CHOCOLATE CHIPS 24 OUNCES
CHOPPED NUTS 3 CUPS
CREAM BUTTER AND BOTH SUGARS
ADD EGGS AND VANILLA
COMBINE FLOUR, OATMEAL, SALT AND BAKING POWDER, AND BAKING SODA
ADD DRY INGREDIENTS TO CREAM MIXTURE
ADD CHOCOLATE AND NUTS
ROLL INTO BALLS AND PLACE 2 INCHES APART ON A BAKING SHEET
BAKE 8 TO 10 MINUTES
Posted by Penny Moline. Posted In : Cookies
December 5, 2011
MARGARINE (you probably won't eat the ginger bread part of the house, this is the only reason to use margarine instead of butter) 2 cups
BROWN SUGAR 2 CUPS
CINNAMON 2 TABLESPOONS
GINGER 2 TABLSPOONS
DARK CORN SYRUP 2 CUPS
EGGS 4 EACH
BAKING SODA 1 TABLESPOON
FLOUR 11 CUPS
CREAM BUTTER AND SUGARS TILL CREAMY
ADD CORN SYRUP, EGGS TO BUTTER AND SUGAR AND CREAM
SIFT TOGETHER SODA AND FLOUR
MIX UNTIL JUST SMOOTH
FORM INTO A BALL
REFRIGERATE
ROLL TO 1/4 INCH THICKNESS AND CUT OUT INTO DESIRED GINGER BREAD HOUSE.
Posted by Penny Moline. Posted In : Cookies
December 5, 2011
2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 Tablespoons melted butter
Butter or pan spray for the pan
Combine all ingredients, allow to rest 1 hour.
Heat a small non stick pan, add butter or spray well with pan spray.
Add about 1 ounce crepe batter and swirl to spread evenly.
Cook for 30 seconds, and flip
Cook for until it will release from pan
lay out on a cutting board, until cool
continue until all batter is used
Hint: can make ahead and freeze in a zip lock bag, just put wax paper between each crepe.
Posted by Penny Moline. Posted In : Breakfast
December 2, 2011
Chicken Breast Supreme cut 1 each
Salt to taste
pepper to taste
flour as needed
Vegetable oil as needed
Season chicken with salt and pepper and dredge in flour
Heat vegetable oil in saute pan and saute chicken until golden brown and cooked to 165 degrees
Remove from pan and keep warm
Butter
Garlic 1 tsp
Chablis 1 1/2 ounce
Pour off excess fat from saute pan, and add about a tablespoon of butter, add garlic and saute, take pan off from the heat and add chablis to deglaze
Tomato concasse ( which is peeled, seeded and chopped tomato) 3 ounces
Black olives sliced to taste
Anchovy fillet 1 small made into a paste
Fresh basil
Add tomatoes, olives and anchovy paste.
Bring to a simmer and cook to develope flavors
Return chicken breast
Serve chicken with sauce on a heated plates
Posted by Penny Moline. Posted In : Chicken, poultry and such
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
