November 14, 2011
Apply for each salad
one salad:
lettuce 4 ounce
chicken or turkey cooked and sliced 2 ounces
bacon chopped cooked crisp 1/2 ounce
egg hard boiled 1 egg
tomatoes wedges 2 each
black ovlies sliced 1 Tablespoon
Green onion 1 Tablespoon
avacado 1/4
blue cheese 1 Tablespoon
Serve with blue cheese dressing
Posted by Penny Moline. Posted In : Salads
November 14, 2011
Broccoli florets 2 pounds
red onions, sliced 1/2 cup
bacon, chopped/crisp 12 slices
raisins 1/2 cup
mayonnaise 1 cup
vinegar 2 tablespoons
Sugar 1/4 cup
Steam broccoli for one minute and shock for color, then chill
Combine broccoli, onion, bacon, and raisins and toss together
Combine mayonnaise, vinegar and sugar toss together with the broccoli and allow to marinate
Posted by Penny Moline. Posted In : Salads
November 14, 2011
Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste
Peel russet potatoes, and cut into same size cubes. Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly.
Cook until fork tender then drain. Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replace with a whip attachment.
Beat in the butter and add the cream
Add milk if necessary to bring to proper consistancy. They should be moist, and not runny.
Add salt and pepper to taste.
Whip until potatoes are light and fluffy... do not over whip.
You can add any of the following to the potatoes
add sour cream,
add grated cheddar cheese
add 8 ounces cream cheese
variation I
simmer 2 to 8 peeled garlic cloves with the potatoes, and puree with the potatoes
or
variation II
roast the garlic in the oven at 350 until soft, peel and add to potatoes.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
November 14, 2011
Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one. I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken stock.
saute onion, celery and garlic in 1/4 cup butter until soft, add remaining butter and melt
pour over bread.
Add seasoning and mix
Add stock
Bake at 350 for 1 hour.
Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains
November 14, 2011
lemon peel 1 tsp
lemon juice
milk 1/3 cup
butter softened 1/2 cup
all purpose flour 1 3/4
sugar 1 cup
egg 1
baking powder 1 tsp
baking soda 1/4 tsp
Lemon juice 2 Tablespoon
Stir the 2 tsp lemon inot milk and let stand for 5 minutes
Beat the butter, and sugar
Add egg
Add 1/2 the flour
Add baking powder
Add baking soda
Add lemon peel,
Add milk
Add remaining Flour and mix until combined
Drop rounded teaspoons of cookie dough on baking sheet.
Bake 350 until lightly golden
Stir 2 Tablespoons lemon juice with powdered sugar to form glaze
Brush on warm cookies.
Posted by Penny Moline. Posted In : Cookies
November 14, 2011
Preheat oven to 425
1 baguette/French Bread
Garlic cloves
Extra virgin oil oil as needed
10 roma tomatoes diced
1 medium onion diced
3/4 cup fresh basil coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
dash sugar
salt and pepper to taste
Bread:
This appetizer is prepared by slicing the baguette into one inch slices,next rub the sliced bread with garlic cloves, then brush the bread with extra virgin olive oil. Place the bread in a single layer on a cookie sheet, salt and pepper, and toast until golden brown.
Bruschetta:
Add all ingredients together... besides bread
Serve tomato mixture room temperture in a bowl with the toasted bread slices or top each toast slice with the tomato mixture on a large serving platter.
Enjoy
Posted by Penny Moline. Posted In : Appetizer
November 14, 2011
2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder
Combine ingredients, can use a food processor and pulse to combine.
Can also use fresh cranberries, just add sugar to the salsa.
Great with Thanksgiving Turkey!
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 14, 2011
Easy Cranberry Sauce I
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes. Cool
Cranberry Sauce II
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes. Cool
Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finely grated 2 tablespoons
Orange segments 20 each
Combine sugar, juice and water bring to a boil, Add Cranberries, and cinnamon stick and simmer uncovered until berries begin to burst about 15 minutes.
Add the orange liqueur and zest simmer 5 minutes
Remove from heat.
Remove cinnamon stick
Add organge segments
Cool
Hint: this does well in the freezer so you can make it ahead of time
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 11, 2011
4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste
Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well.
You can slightly smash ingredients with the back of a spoon or potato masher...or add to a food processor and pulse a couple of times. Or just leave it chunky.... Best if allowed to stand for at least 30 minutes.
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
November 11, 2011
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 Tablespoons shortening
3/4 to 1 cup warm water
Combine dry ingredients in a bowl and mix well. Cut in shortening until a course meal is formed.
Add enough water to make a soft but not sticky dough. knead into a smooth ball. Cover and let rest for 20 minutes.
Flatten and then roll into about a 5 inch diameter.
Preheat a cast iron skillet or griddle and cook.
Posted by Penny Moline. Posted In : Quick Bread
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
