November 15, 2011
1 package chocolate cake mix
1 package chocolate pudding mix
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
3 eggs
1/2 cup chocolate chips
1 teaspoon dried lavender ( may use fresh)
preheat oven to 350. Grease and flour cake pan. In a large bowl mix cake mix, pudding mix, vegetable oil,, rum and water. Add eggs and lavender. Do not over mix. Pour into prepared pan. Cool
Serve with Lavender whipped cream
1 cup heavy cream
3 teaspoons lavender
powdered sugar to taste
lavender for garnish
Posted by Penny Moline. Posted In : Cakes
November 15, 2011
1 tablespoon thyme
1 tablespoon savory
1 tablespoon lavender
1/2 tablespoon rosemary
1 tablespoon basil
1/2 tablespoon sage
Mix together
Posted by Penny Moline. Posted In : Marinades and Rubs
November 15, 2011
4 tablespoons butter
6 tablespoons honey
1 tablespoon lavender, crushed with a mortar and pestle
1/4 cup white wine
1 tablespoon lemon juice
Place all ingredients in sauce pan over moderate heat, reduce by 1/3 to create a sauce. When cooled slightly brush on a salmon filet.
Grill or bake until done
Posted by Penny Moline. Posted In : Salmon
November 15, 2011
2 teaspoon yeast
3/4 cup plus 2 Tablespoon lukewarm water
2 cups flour
2 tablespoons olive oil
1/2 teapoon salt
1 to 2 tesapoon lavender (depending on taste)
In a bowl comine, yeast, 1/4 cup warm water.
Let stand
Add flour
Add 1/2 cup water plus 2 tablespoons olive oil, salt and lavender
knead until smooth
place in an oiled bowl and cover with plastic wrap.
let rise 45 minutes
On a floured surface divide the dough and form into balls.
Roll out dough
Add your favorite pizza toppings
Posted by Penny Moline. Posted In : Yeast Bread
November 15, 2011
6 cups water
1 3/4 cups sugar
1/4 cup dried lavender flower or 1/3 cup fresh lavender flowers
1 teaspoon lemon zest
1 cup fresh squeesed lemon juice
Lemon slices for garnish
combine 2 cups water, sugar. lavender and lemon zest in saucepan. Bring to a boil and deduce heat and simmer, stirring until sugar dissolves. Remove from heat and let syrup stand for 10 minutes. Strain sauce and sicard lavender flowers. In a large pitcher, stir syrup, lemon juice and remaining 4 cups of water. Serve over ice with lemon.
Posted by Penny Moline. Posted In : Drinks, Punches, and Cocktails
November 15, 2011
Powdered sugar as needed
Coconut Chopped fine, and toasted 4 ounces
Milk 10 ounces
Sugar 10 ounces
Egg yolks 3 1/2 ounces
Cornstarch 1 ounce
Lemon juice 4 1/2 ounces
Lemon Zest blanched 1 ounce
Egg Whites 10 ounces
Combine milk with half of the sugar, Make a liaison with yolks, cornstarch. and remaining sugar. Temper the liaison and add milk to the mixture. Bring to a boil, and add lemon juice and zest. Prepare a soft merinque with egg whites and powdered sugar. Fold into the above mixture and immediately pipe out into a glass. Refrigerate or freeze until needed.
Top with toasted coconut.
Posted by Penny Moline. Posted In : Desserts
November 15, 2011
Potatoes, red about 2 1/2 pound
Olive oil 1 ounce
Garlic minced 1 teaspoon to 1 Tablespoon depending on your preference
Thyme, Parsley or any fresh herb on hand.
sea salt to taste
fresh pepper to taste.
Scrub potatoes, cut if necessary into quarters. If potatoes are small leave whole.
Combine oil, garlic and fresh herbs in a bowl. Roll the potaotes in the mixture until evely coated.
Bake on a sheet pan at 375 until tender.
Served with Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Grape and Blue cheese truffles, and lemon mousse
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
November 15, 2011
2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of1 lemon
1 tablespoon dijon mustard
Salt and pepper
1/4 cup oil
Fresh mint for garnish
whisk the citrus juices, zest, mustard, salt and pepper together. Drizzle in oil until vinaigrette thickens.
Arrange asparagus on a sheet pan. Drizzle with 1/2 the vinaigrette over the asparagus.and roast in oven until just crisp tender.
Place the spears on a serving platter and pour remaining vinaigrette over the hot asparagus.
Garnish with slices of citrus and mint.
Served with Tangerine glazed Ham, Sea Salt roasted potatoes, Lemon mousse and Grape and Blue cheese truffles
Posted by Penny Moline. Posted In : Vegetables
November 15, 2011
2 Tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines
juice of 1 lemon
2 sticks butter
2 cups light brown sugar
1 cup water
2 cloves
1 cinnamon stick
In medium sauce pan add all of the ingredients and simmer over medium heat until it becomes the consistency of a syrupy glaze, about 20 minutes
Score the outside of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper.
Chop 6 to 7 leaves of sage and mix with 1/4 cup olive oil.
Form paste and slather the outside of the ham with the mixture
Place ham in a large roasting pan. Pour glaze over the ham and arrange the tangerines and whole sage leaves over the ham.
Tent with foil and roast 275 degrees until heated through and tangerines are caramelized.
Oranges may be used instead of tangerines.
Did a class at Rudy's called A Chef's Easter Supper... the menu was Grape and Blue Cheese Truffles, Fresh Tangerine Glazed Ham, Asparagus and Citrus vinaigrette, Sea Salt and Herb Roated potatoes, and Dessert: Lemon Mouse
Posted by Penny Moline. Posted In : Pork
November 15, 2011
4 ounce cream cheese softened
4 to 8 ounce blue cheese softened
1 bunch seedless grapes, about 2 pounds
1 cup pistachios, ground
Mash the cream cheese and blue cheese together in a bowl until combined.
Grab a bit of cheese in on hand, a grape in the other. Put the two together and roll the grape in your hands until covered wiith cheese. Roll the cheese covered grape in the ground pistachios. chill until ready to serve.
Hint... if you don't like blue cheese, use only cream cheese..
Did this recipe at Rudy's with Fresh Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Sea Salt and Herb Roasted Potatoes, and Lemon mousse
Posted by Penny Moline. Posted In : Appetizer
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
