Showing Tag: "easy classic french cooking" (Show all posts)

Mousseline Au Chocolat

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

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...


Continue reading ...
 

Coq Au Vin

Posted by Penny Moline on Tuesday, November 15, 2011, In : Chicken, poultry and such 
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 sid...
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Salade Verte with Vinaigrette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salads 
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, ch...
Continue reading ...
 
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Showing Tag: "easy classic french cooking" (Show all posts)

Mousseline Au Chocolat

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

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...


Continue reading ...
 

Coq Au Vin

Posted by Penny Moline on Tuesday, November 15, 2011, In : Chicken, poultry and such 
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 sid...
Continue reading ...
 

Salade Verte with Vinaigrette

Posted by Penny Moline on Tuesday, November 15, 2011, In : Salads 
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, ch...
Continue reading ...
 
« Back to posts
 

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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