Showing Tag: "cooking with lavender" (Show all posts)

Easy Chocolate Lavender Cake with Lavender Whipped Cream

Posted by Penny Moline on Tuesday, November 15, 2011, In : Cakes 
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

...
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Herbs de Provence

Posted by Penny Moline on Tuesday, November 15, 2011, In : Marinades and Rubs 

1 tablespoon thyme
1 tablespoon savory
1 tablespoon lavender
1/2 tablespoon rosemary
1 tablespoon basil
1/2 tablespoon sage

Mix together


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Lavender salmon

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salmon 
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
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Lavender Pizza

Posted by Penny Moline on Tuesday, November 15, 2011, In : Yeast Bread 
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
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Lavender Lemonade

Posted by Penny Moline on Tuesday, November 15, 2011, In : Drinks, Punches, and Cocktails 
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 i...
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Showing Tag: "cooking with lavender" (Show all posts)

Easy Chocolate Lavender Cake with Lavender Whipped Cream

Posted by Penny Moline on Tuesday, November 15, 2011, In : Cakes 
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

...
Continue reading ...
 

Herbs de Provence

Posted by Penny Moline on Tuesday, November 15, 2011, In : Marinades and Rubs 

1 tablespoon thyme
1 tablespoon savory
1 tablespoon lavender
1/2 tablespoon rosemary
1 tablespoon basil
1/2 tablespoon sage

Mix together


Continue reading ...
 

Lavender salmon

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salmon 
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
Continue reading ...
 

Lavender Pizza

Posted by Penny Moline on Tuesday, November 15, 2011, In : Yeast Bread 
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
Continue reading ...
 

Lavender Lemonade

Posted by Penny Moline on Tuesday, November 15, 2011, In : Drinks, Punches, and Cocktails 
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 i...
Continue reading ...
 
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Cooking with Passion


Penny Moline 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

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