June 18, 2010
White wine 1 cup
White vinegar 1 1/2 ounce
Shallots minced 1 oz
Butter, COLD, cut into small pieces
Combine ingredients. Heat and reduce to 1 oz of liquid
Remove pan from heat
add in butter, beating constiuously until all butter is emulsified.
NOTE: Pan may need to be returned to moderate heat during this process
Season to taste
Hold warm
Posted by Penny Moline. Posted In : Sauces
June 18, 2010
Butter 2 tablespoons
Heavy Whipping Cream 3 cups
Parmesan cheese grated 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Heat butter in a 12 inch skillet over medium to high heat. Stir in cream; heat to a simmer. Reduce by 1/2
Add parmesan cheese, season to taste
Mix your choice of cooked pasta with sauce
Serve with fresh ground pepper and chopped basil or parsley
Note: Garlic may be added to butter and cream when reducing
Posted by Penny Moline. Posted In : Sauces
June 18, 2010
Soy Sauce 1 cup
Red Vinegar 1/4 cup
Garlic minced 1 Tablespoon
Green Onions 2 Tablespoons
Salt and Black Pepper
Posted by Penny Moline. Posted In : Marinades and Rubs
June 18, 2010
Pineapple juice 1 cup
water 3 qts
soy sauce 2 qts
Brown Sugar 1 pound
Sugar 3 cups
Garlic 1 1/2 teaspoon
Ginger Root 1 lb
Rice Wine Vinegar 3/4 cup
Sherry 3/4 cup
Combine all ingredients except Sherry and Rice Wine Vinegar
Bring to a simmer for 30 to 45 minutes
Add sherry and Rice Wine Vinegar
Remove from heat
Strain
Marination chart
Fish and Shell Fish 20 minutes
Poultry 2 hours
Meats, i.e. steak 4 to 6 hours
For teriyaki Sauce: Thicken with cornstarch slurry, adjust flavor and sweetness
PLEASE SEPARATE THE AMOUNT YOU WISH TO MAKE INTO A SAUCE BEFORE YOU PUT ANY MEAT, FISH OR POULTRY IN IT.
DO NOT USE MARINATDE THAT HAS HAD FISH, MEAT, OR POULTRY TO MAKE YOUR SAUCE WITH!
Teriyaki Marinade II
Pineapple juice 1 cup
Water 3 qts
Soy sauce 2 qts
Brown Sugar 1 lb
Sugar 3 cups
Garlic 1 1/2 Teaspoon
Ginger Root 1 lb
Orange, sliced 1 each
Lemon , Sliced 1 each
Apple 1 each
Sherry 3/4
boil all ingredients for about 1 hour
Posted by Penny Moline. Posted In : Marinades and Rubs
June 18, 2010
Red pepper, roasted 1 pound 4 ounces
Fresh Cilantro 1 1/2 cup
Olive Oil 1 cup plus 1 tablespoon
Balsamic vinegar 1/2 cup plus 1 tablespoon
Garlic chopped to a mince
Dry mustard 1 Tablespoon
Ground coriander 1 Tablespoon
Cinnamon ground 1 pinch
Toasted whole almonds 8 ounces
salt and pepper to taste
Prepare peppers and clean
Add peppers, cilantro, garlic to food processor and process
Add olive oil and balsamic vinegar process
Add spices and adjust seasoning
Add almonds and process to a paste
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
June 18, 2010
Asparagus 12 ounce
Green Beans 12 ounce
Snow Peas 10 ounces
Red Bell Pepper 6 ounces
Vegetable Oil 1 1/2 ounce
Soy Sauce 1 ounce
Sesame oil1 tablespoon
Salt and Pepper to taste
Sesame Seeds for garnish
Blance the Asparagus and green beans seperately in boiling water that has been salted
Cut the asparagus into 2 inch strips
Cut the Green Beans into 2 inches
Heat oil in a saute pan or a wok
Add the red pepper and the snow peas, cook until hot, then add the green beans and asparagus cook until crisp tender do not over cook
add the soy sauce and stir to mix, add the sesame oil and stir to mix
Add salt and pepper to taste
Garnish with toasted sesame seeds
Posted by Penny Moline. Posted In : Vegetables
June 18, 2010
New Potatoes 2 pounds
Olive Oil As needed
Chopped Garlic 1 tablespoon
Finely Chopped Rosemary 2 teaspoons ( more if you like the flavor)
Grated Lemon Zest 2 teaspoons
Red Chili Flakes 1/2 to 1 teaspoon
Green Beans trimmed and blanced 2 pounds
lemon juice to taste
Salt and Pepper to taste
Simmer potatoes until tender; drain and cool. Quarter potatoes
In large saute pan heat oil, add garlic and cook for 30 seconds
add Rosemary, lemon zest, chili flakes and cook until fragrant
add potatoes and green beans.
Saute until vegetables are hot and coated with seasonings
Sprinkle with lemon juice and season with salt and pepper
(Hint) If you wanted you could add cooked crumbled bacon and sauteed onions!
Posted by Penny Moline. Posted In : Vegetables
June 16, 2010
Flour 2 cups
Sugar 1 cup
salt 1/4 teaspoon
baking powder 1 teaspoon
Butter 1 cup
Chopped Apples
Cinnamon 1 Tablespoon
Lemon extract 1/4 teaspoon
In mixing bowl sift flour, sugar, salt and baking powder. Rub in butter until fine mixture for the top crust
Butter a 9 by 13 baking dish
Mix thoroughly chopped apples, sugar, cinnamon and lemon extract. Sprinkle crumb mixture over the top and bake at 350 for 1 hour. Serve warm with ice cream.
Posted by Penny Moline. Posted In : Desserts
June 16, 2010
Peaches 1 qt
Sugar 3/4 cup
Cinnamon 3/4 teaspoon
Eggs 2 ea
Cream 3 Tablespoons
Lemon Crumb topping
Brown sugar 1/2 cup
Flour 1 cup
Lemon Zest 2 teaspoon
Butter, cut in 1/2 cup
Arrange sliced peaches in pie shell
Sprinkle with sugar and cinnamon
Combine egg and cream
Pour over peaches
Top with crumb topping
Bake at 425 for 35 to 40 minutes
Posted by Penny Moline. Posted In : Pies
June 14, 2010
egg whites 2 pounds
Sugar powdered 1 pound
salt 1/4 oz
cream of tarter 1/4 oz
vanilla 1/2 oz
almond extract 1/2 oz
flour cake 6 oz
flour bread 6 oz
sugar powdered 1 pound
Whip egg whites to a froth, sift together sugar, cream of tarter and salt, add in a steady stream with machine running, whip to a wet and shiny peak.
Fold in vanilla and almond flavor gently
Sift together three times the cake, bread flour and powdered sugar and fold in gently. Place in clean and moist angel food cake pans 1/2 to3/4 full.
Bake at 360
Turn cakes upside down immediately upon removal from oven.
Mixer, whip and cake pans must be clean and free of any soap or oil residue.
Posted by Penny Moline. Posted In : Cakes
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
