Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

1 cup semi sweet chocolate bits or 6 squares baking chocolate
4 Tablespoons strong coffee
1 tablespoon butter softened
4 Egg yolks
4 Egg whites
3/4 cup sugar
1/4 cup orange liqueur, rum or strained orange juice
pinch of salt

Place chocolate and coffee in a stainless steel bowl over simmering water. melt slowly
Place egg yolks in a mixing bowl and beat with a wire whip while slowly adding sugar in a thin stream
Continue beating until mixture is thick, pale and forms a slowly dissolving ribbon
Beat in the liqueur or other liquid and set bowl in a pan of simmering water.  Beat for 4 to 5 minutes until foamy and warm.
Remove bowl from hot water and set in ice water to cool, then beat with a wire whisk until it again falls into ribbons.
Stir the chocolate until smooth.  Gradually beat the softened butter into the chocolate.
Beat the chocolate and butter into the yolks and sugar
Beat the egg white until soft peaks
Stir 1/4 of the egg whites into the chocolate mixture
Fold in the other egg whites gently.

Pass with a Creme Chantilly

1 Cup chilled heavy cream
2 Tablespoons confectioners sugar
1 to 2 Tablespoons liqueur or 1 teaspoon vanilla

Pour into a chilled bowl and beat slowly until cream begins to foam, Gently add sugar and flavoring.

3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed

Cut bacon into 1 inch long sticks about 1/4 inch across.  Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil.  When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a brasing pan, and brown chicken.
Add Brandy and ignite, when flame dies, add garlic, wine and stock.
Bring to a boil and reduce to a simmer
cook until the chicken is tender
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute.
Drain and the skin should fall right off.
Heat butter or oil in a frying pan add onions and toss for several mintues until lightly browned.
Add water to halfway up onoons and 1/4 to 1/2 teaspoon salt.  
Cover pan and simmer slowly for 25 to 30 minutes

Cut mushrooms into quarters, heat butter in a frying pan, saute till lighly brown.

Roux
3 Tablespoon flour
3 tablespoon butter
cook until it has lost the starch flavor

Remove chicken from the pan and adjust sauce with roux.  Bring to a simmer stirring and simmer for a minute or two until the sauce has thickened.
Add onions and mushrooms and continue to simmer to blend flavors
Add the chicken back to the sauce and baste with the sauce
Cover and simmer slowly until the chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a sprig of parsley.

Accompany with potatoes, rice, or noodles and a green salad with hot french bread. 

Did this recipe at Rudy's a Cooks paradice served with mashed potatoes, Salade Verte and Mousseline Au Chocolat
Easy Classic French Cooking.

Vinaigrette:

1 to 2 Tablespoons wine vinegar or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional 1/4 to 1/2 teaspoon  dijon mustard
6 to 8 Tablespoon olive oil
Fresh ground pepper
can add 1 tablespoons of minced shallots or scallions, or dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl, or place in a jar and shake vigorously to blend.

Salad Verte:
1/2 cup vinaigrette
2 1/2 to 3 quarts salad greens washed and dried
fresh herbs, parsley, chives, chervil, tarragon or basil or a mixture

butter 1 cup melted
graham cracker crumbs 2 cups
powdered sugar 2 cups
peanut butter 1 cup
semisweet chocolate chips 1 1/2 cups
peanut butter 4 tablespoons

In medium bowl mix together butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended.  Press into the bottom of a 9 by 14 pan.

In metal bowl over simmering water or in a microwaveable safe bowl melt the chocolate chips and peanut butter, stirring until smooth.  Spread over crust and refridgerate at least one hour before cutting into squares.

butter 1/2 cup
cocoa powder 1/4 cup
brown sugar 1 cup
vanilla 1 tsp
eggs 2 large
cornstarch 1/4 cup
salt 1/2 tsp
chocolate chips or dark chocolate pieces 1 cup
macademia nuts, or walnuts 1/2 cup  optional



preheat oven to 350 and lightly grease a 8 by 8 baking pan
in sauce pan melt butter add cocoa powder
mix in brown sugar, eggs and vanilla
add corn starch and mix well
stir in chocolate pieces
pour into prepared pan and bake for 30 minute or until done
cool

Frosting
butter softened 1/2 cup
cream cheese 1 (3 ounce) package
powdered sugar 2 1/2 cups
mint or vanilla extract 1 teaspoon

Mix butter and cream cheese until fluffy, add powdered sugar and extract frost cooled brownie.

walnuts chopped 1 1/2 pounds
sugar, granulated 1 cup
cinnamon 1/2 teaspoon
cloves ground 1/3 teaspoon
fillo dough sheets 33 each
butter softened 1 cup


Combine and mix
Brush a 12 x 17 baking pan with butter
place six buttered fillo dough sheets on bottom
Sprinkle with 1/3 the walnut mixture, place 6 more buttered fillo sheets on top
sprinkle with 1/3 the walnut mixture, place 6 more sheets and the rest of walnut mixture
put another 15 sheets on top and brush with remaining butter

Syrup
sugar 2 cups
honey 1 cup
water 2 cups
lemon peel 1 each

combine and cook.  Cool and pour over baklava
Note:  with sharp knife, score fillo into 1 1/2 inch pieces bake at 350 for 45 mintue to one hour

Cream cheese 1 1/2 pounds
Ranch dressing 1 cup
celery salt 1 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
onion minced 1/2 cup
tabasco to taste
worcestershire to taste
cheddar cheese greated small 1/4 cup

Combine ingredients, check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
can be coated with chopped nut, i.e. almonds, walnuts, and/or fresh herbs i.e. parsley

Serve with crackers.

1 package spice cake mix
1 can (15 ounces) pumpkin
3 ea eggs
1/3 cup vegetable oil
1/3 cup water

Pumpkin cream cheese frosting
1 pound cream cheese
pumpkin puree 3 tablespoons
Powdered sugar 2 cups

blend cake mix, pumpking, eggs, oil and water in mixer until moistened.  medium speed for 2 minutes
pour into paper lined muffin cups filling 3/4 full
bake at 350 18 to 25 minutes

Frosting
add softened cream cheese to mixer and mix 3 to 5 minutes add pumpkin puree, and slowly add powdered sugar
mix until fluffy

 
Salad Greens 3 pounds
celery cut on bias 2 cups
green onions cut on bias 1 cup
bean sprouts 2 cups

Won Ton's 6 ounce
Sesame seed dressing (recipe follows)

Optional shredded pork

Prepare salad greens, cut vegetables
Fry wontons and crumble toss with salad

Use sesame seed dressing as desired

Dressing
Salad oil 3/4 cup
peanut oil 2 Tablespoons
sesame seed oil 2 tablespoon
soy sauce 2 tablespoon
rice vinegar 1/4 cup
sugar 1 tablespoon
salt and pepper to taste.

add soy sauce, rice vinegar, sugar, salt and pepper and drizzle in oil check seasoning.

Set up for each salad...
lettuce 4 1/2 ounces
Turkey sliced or cubes 1 ounce
Ham sliced or cubes1 ounce
Cheddar cheese sliced, grated, or cubed
Swiss cheese sliced, grated or cubed
Cherry tomato 1 1/2 each
olives 3 each
Beets, pickled 2 each
cucumber 3 rounds
egg 1/2 each