Harlem BBQ: Recognition & Recipe

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Today we’re pleased to share this perfect-for-summer dish, one of the many prepared for The Doe Fund’s annual summer BBQ by the Harlem Culinary Arts team.

For 20 years, the Harlem Center for Opportunity has provided training, education, and support to help formerly incarcerated and homeless men reach their potential. A few months ago, 38 Culinary Arts trainees became program graduates—that’s 38 more men who have transformed their lives and their futures through the power of opportunity and hard work.

One of the highlights from the BBQ was the special recognition Kronna Williams and Danny Djoro received for 10 years of service to The Doe Fund. Like many of our chefs, Kronna and Danny were once trainees themselves. Now they teach and mentor other men on their journey through the kitchen and onto a brighter future.

Congratulations to Kronna and Danny, and we hope you enjoy the recipe below!

Asparagus & Wild Mushroom Salad

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Yield: 8 servings

Ingredients:

1 ½ lbs. asparagus spears, cut into thirds
1 ½ lbs. sliced mushrooms
½ cup diced red onions
½ cup diced red pepper
½ cup diced green pepper
½ cup diced yellow pepper
½ cup olive oil
Juice from 2 lemons
Salt and pepper to taste

Directions:

Preheat oven to 350°

Place all vegetables in a large bowl and toss with the olive oil.

Spread vegetables on a sheet pan. Roast vegetables for 15 minutes and allow to cool completely.

Place roasted vegetables in a large bowl and toss with lemon juice. Season with salt and pepper to taste.

Transfer to a serving dish and enjoy!

Graduate Success Story: Derrick Bouknight

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Derrick-DishesbyDoe

Derrick never thought cooking would change his life. Then again, he never expected to achieve most of what he has over the past three years.

Derrick was at a low point in his life when he joined The Doe Fund. “I had lost my job, custody of my children, my apartment, and my car. Then I went to jail. I didn’t mentally or emotionally recover from those loses.” Ready, Willing & Able, The Doe Fund’s transitional work program for formerly incarcerated and homeless men, offered Derrick the chance to start again.

As much as he loves it now, Derrick wasn’t excited about joining The Doe Fund’s Culinary Arts team at first. But then, “I started having fun and learning things.” That’s when he decided to dedicate himself to the kitchen.

After graduating from Ready, Willing & Able, Derrick became a full-time employee in the Culinary Arts department, where he is Food Service Coordinator, Customer Service Class Instructor, and Farmers’ Market Manager.

He is eager to improve and give his all in the kitchen. “Being able to grow, learn and progress is such an amazing feeling.” Yet some of the most important changes in Derrick’s life have taken place outside of the kitchen. “I’m able to raise and take care of my grandchildren and children like I truly want to, and I’m able to be a positive role model in their life.”

Sautéed Zucchini and Yellow Squash in a Homemade Basil Pesto Sauce

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Ingredients:

2 zucchini
2 yellow squash
1 tablespoon olive oil
½ onion, thinly sliced
½ cup basil pesto (see below for basil pesto ingredients)
Salt and pepper to taste

Basil Pesto: Yield 4 cups
½ cup pine nuts
2 large bunches fresh basil leaves, washed and stemmed
3 garlic cloves, coarsely chopped
2 cups olive oil
Pinch of salt and pepper
½ cup freshly grated Pecorino Romano cheese

Directions:

Preheat the oven for 400 degrees. Roast the pine nuts on a baking sheet in the oven until golden, about 5 minutes. Place the basil in the work bowl of a food processor and begin processing. Add the garlic, then pine nuts, and continue processing. When the mixture has a grainy, paste like consistency, begin adding the oil a little at a time, continuing to process. Wait until the oil is absorbed before adding the next small amount. Add salt and pepper. When the oil is added and absorbed, add the cheese. As soon as the cheese is mixed in, stop processing; if you over process, the cheese will melt.

Wipe zucchini and squash with a damp towel. Cut the zucchini and yellow squash in half lengthwise, then cut them into 1/4″ thick slices. Heat the olive oil in the saucepan and saute the onions over medium heat until translucent. Add the sliced zucchini and squash and cook for about 3 minutes. Add the pesto and salt and pepper to taste, toss, and continue cooking for another 2 minutes. Remove from heat, let cool, and enjoy this wonderful vegetarian dish!

Tips: Place pesto in containers, seal, and label. You can use your pesto immediately after making it or store it up to 6 months in the freezer. Pesto stored in the refrigerator will last up to 1 month.

Graduate Success Story: Wesley Morrall

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At sixty-two years young, Wesley M. isn’t slowing down. He gives his all to every task in the kitchen and prides himself on always working at his highest level.

Since becoming Food Service Coordinator ,for the past three years, Wesley has played a key role in preparing three nutritious, carefully-prepared meals each day for men at The Doe Fund’s Bed-Stuy facility. “I love to create food that tastes good.”

Although he has received a broad culinary education at The Doe Fund, Wesley is especially proud of the baking skills he’s gained here—and his delicious cinnamon raisin danishes speak for themselves!

Yet the culinary arts program has offered Wesley much more than cooking skills; it has offered him the chance to reconnect with family. “Since I came to The Doe Fund I have been able to have a positive relationship with my kids and grandkids.”

Click link for the recipe below to make Wesley’s famous danishes at home!

https://dishesbydoe.com/2014/09/15/recipe-alert-cinnamon-danishes/

 

 

 

Spring Fruit Salad in a Sweet & Spicy Yogurt Sauce

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(4 servings)

Ingredients:
1 orange, peeled
1 pint strawberries
½ cup dark raisins
½ cup chopped walnuts
1 apple, washed, peeled, cored, and diced
1 tablespoon honey
Juice of ½ lemon
1 teaspoon hot sauce
½ cup pineapple juice
1 cup plain yogurt
¼ teaspoon salt
⅛ teaspoon white pepper

Directions:

Preheat oven to 400 degrees.

With a paring knife, remove the white skin from the peeled orange and remove sections of orange from the surrounding membrane, making perfect bright-orange wedges.

Rinse the strawberries by dipping them in cold water. Remove the stems and cut berries in half.

Rehydrate the raisins by placing them in just enough hot water to cover, for 5 minutes. Then squeeze the rehydrated raisins to remove any excess water.

Place the walnuts on a sheet pan and roast in the oven until fragrant, about 5 minutes, .

In a medium mixing bowl, combine the fruit and nuts. In a large mixing bowl, combine the honey, lemon juice, hot sauce, pineapple juice, and yogurt. Whisk until well blended. Add the fruit/nut mixture, salt, and pepper, and gently mix. Place in a decorative or glass bowl and serve cold.

 

Graduate Success Story: Christopher Hall

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CHRISH

When you first meet Chris Hall, “leader” may not be the first word that comes to mind. But watch him in action in The Doe Fund’s Porter Avenue kitchen, and you’ll soon think otherwise.

Chris is a graduate of the Ready, Willing & Able program and has held multiple positions in The Doe Fund’s Culinary Arts Department.

From his earliest days as a trainee in the Porter kitchen, he has brought an unparalleled passion and hustle to his work. He tackles some of the kitchen’s most arduous tasks–those that are critical to the success of any kitchen but often go unnoticed or underappreciated.

While he has evolved on many levels in his transition from trainee to staff and then onto supervisory roles in the kitchen, his industriousness and resilience have been a constant. As his supervisor, Chef Kronna Williams, puts it, Chris can “take a lickin’ and keep on tickin’!”

Chris’s commitment to his team, the trainees he serves, and The Doe Fund extends well beyond his own hard work. He has grown to become an educator and a mentor to trainees as well, providing a first-hand example of integrity, accountability, and initiative.

Leaders come in many forms. Chris is living proof that they can be born out of hard work and determination.

 

Angel’s Homemade Samoa Cookies

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Who doesn’t love Girl Scout Cookies? Angel decided to make his own style of the original Samoa Cookie and instruct one of our Culinary Vocational trainees through the process. We hope you enjoy this recipe as much as we did.

Ingredients:
Cookie Base
8 ounces butter
4 ounces sugar
1 egg yolk
1 teaspoon vanilla extract
10 ounces all purpose flour

Topping:
3 cups shredded coconut
15 ounces caramel
2 tablespoons milk
¼ teaspoon salt
8 ounces chocolate

Directions:
Cream butter and sugar with a pinch of salt until very light, about five minutes on medium speed. Beat in yolk and vanilla until smooth. Remove from mixer. Fold in sifted flour. Divide dough in half and roll evenly flat (about ¼ inch thick) between two pieces of parchment paper. Preheat oven to 350 degrees. Cut out dough with desired cookie cutter. Bake cookies in the preheated oven until slightly golden and soft, eight to ten minutes. Transfer cookies to a wire rack to cool completely. Bake shredded coconut for about five minutes, or until golden brown. Melt caramel bits on a double boiler until smooth, about two minutes. Stir coconut into caramel. Melt chocolate on a double boiler until smooth. Dip the top portion of each cookie into melted chocolate and place onto the wire rack. Press a spoonful of caramel coconut mixture on the top of each cookie, then drizzle chocolate over the top of each cookie. Enjoy!