Double Chocolate Chip Cookies

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20160907_130452This special recipe forms the foundation of one of our culinary training program baking lessons. As students prepare the recipe along with our chef instructors, they learn the basic principles and techniques of baking cookies from scratch. Having shared this recipe with countless students over the many years of our program, we are excited for this opportunity to share it with all of you!


● 1 pound butter
● 8 ounces brown sugar
● 8 ounces sugar
● 1 teaspoon salt
● 5 ounces eggs
● 2 teaspoons vanilla
● 1 teaspoon molasses
● 1 pound flour
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● 2 ounces cocoa powder
● 8 ounces white chocolate chips

Cream butter, and beat in salt and sugars until light. Beat in eggs, vanilla and, molasses. Add flour, baking powder, baking soda, cocoa powder, and white chocolate chips, and beat together until all ingredients are incorporated into the cookie dough. Scrape dough into a bowl, cover with plastic wrap, and chill for one hour.

Preheat oven to 325 degrees. Use an ice cream scoop to shape balls of cookie dough, and arrange them on parchment lined baking sheets at least two inches apart. Place baking sheets in the oven, and bake for 10 minutes, or until golden brown on the edges and lightly colored in center. Remove from oven, and let cool. Serve, and enjoy!

Chef Vidal’s Sofrito

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Chef Vidal, a recent addition to our culinary team, keeps the spirit of his Puerto Rican heritage alive with his take on Sofrito, a traditional base sauce of his homeland. Vidal has overcome many trials and tribulations, but has found strength in his passion for the culinary arts. He continues to refine his skills by participating in advanced culinary classes and practicing his art every day as a cook and instructor in The Doe Fund’s kitchens. We hope you enjoy this delicious recipe, which can be used to flavor a wide variety of dishes.


  • 3 ounces garlic, peeled
  • 2 ounces cilantro
  • 2 ounces lemon juice, freshly squeezed
  • 1 ounces extra virgin olive oil
  • 2 green peppers, chopped
  • 2 red bell peppers, chopped
  • 1 tomatoes, chopped
  • 1 yellow onion, chopped


Wash, peel, and coarsely chop all ingredients. Place chopped ingredients in a blender and purée. Once blended to your liking, store the mixture using one of the methods below.


Method 1: Fill an ice cube tray with the mixture, and place in the freezer. When ready to use, remove and defrost however many cubes are necessary for the dish in reference.

Method 2: Pour the mixture into a glass or plastic container and store in a refrigerator or freezer until ready to use.

Chef Marcell’s Shrimp Salad with Lemon Aioli

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We’re pleased to present an original take on a summer classic, courtesy of Chef Marcell. The creative force behind many of our catering creations, Marcell is both a graduate of our program and the head chef of our Philadelphia kitchen. We are grateful for his contribution to the team and commitment to the men we serve, and we hope you enjoy this delicious display of his culinary talents.


(makes 12 servings)

Lemon Aioli

  • 1 cup mayonnaise
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon white pepper
  • 1 pinch cayenne
  • 1 pinch granulated garlic
  • ¼ cup chopped parsley

Shrimp Salad

  • 2 pounds shrimp
  • ½ lemon
  • ½ c celery, finely diced
  • 3 heads of lettuce or 12 mini sandwich rolls


Fill a medium saucepan halfway with water. Add a pinch of salt, squeeze and add the juice of half a lemon, and bring to a boil.

While waiting for the water to boil, make the lemon aioli by combining the mayonnaise, fresh lemon juice, lemon zest, white pepper, cayenne pepper, and granulated garlic in a blender until smooth. Manually mix in the parsley and place in the refrigerator.

Add shrimp to the boiling water, and cook thoroughly. Drain away the boiling water, shock by shrimp by submerging them briefly in ice water, and drain again. Peel the shrimp, and chop into bite sized pieces.

Mix lemon aioli and diced celery with the chopped shrimp, and place in the refrigerator for 2 hours. Remove the mixture from the refrigerator, and either wrap in leaves of lettuce or place on mini sandwich rolls. Serve and enjoy!

Chef Anthony’s Cuban Sandwich

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Today’s recipe comes to us from Chef Anthony, who first developed a passion for cooking helping his Cuban grandmother in their home kitchen at a young age. Following a long struggle with addiction and incarceration, Anthony came to The Doe Fund in 2008 seeking a change. After excelling in the Ready, Willing & Able program, Anthony joined the organization as a full time staff member and has been a valued asset to the team ever since. We are pleased to present Anthony’s childhood-inspired original take on a classic, the Cuban Sandwich.


(Makes 10 sandwiches)


  • 10 hoagie rolls
  • 5 pounds roast pork
  • 1 pound turkey breast
  • 1 pound Virginia ham
  • 4 ounces sliced pickles
  • 10 ounces swiss cheese

Pork Marinade

  • 2 ounces fresh cilantro
  • 15 cloves garlic
  • 2 ounces minced fresh oregano
  • 1 ounce blended oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ounce lime juice

Mojito Sauce

  • 1 large onion, minced
  • 6 cloves of garlic, minced
  • 1 ounce fresh oregano
  • 3 cups olive oil
  • 1 cup white vinegar
  • 1 cup lime juice

Horseradish Spread

  • 1 cup plain yogurt 
  • ½ cup sour cream
  • ¼ teaspoon horseradish
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili oil
  • ¾ cup chives, finely diced


Create the marinade by mixing together the lime juice, blended oil, oregano, cilantro, garlic, salt, and pepper. Place holes in the pork, and stuff them with whole garlic cloves. Cover the pork fully with the marinade. Wrap tightly with plastic wrap, and refrigerate for at least 12 hours.

Remove the pork from the refrigerator, unwrap, and place in a roasting pan. Cover the pan with aluminum foil, and place in the oven at 325 degrees for 3 hours. Remove the pork from the oven, let rest for one hour, and slice thinly.

Spread the roast pork on a baking sheet. In a small mixing bowl, combine the minced onion, minced garlic, oregano, olive oil, white vinegar, and lime juice. Add salt and pepper as desired, and pour the mixture over the pork.

To make the sandwich spread, whip the yogurt, sour cream, horseradish, mayonnaise, salt, pepper, chili oil, and finely diced chives together in a large mixing bowl until creamy.

Slice open the hoagie rolls, and apply the sandwich spread to one side of each roll. Place the roast pork on top of the spread. One after the other, layer the sliced turkey, pickles, Virginia ham, and swiss cheese on top of the pork. Close the rolls.

Grill the sandwiches on a greased sandwich press at high heat until both sides of each roll are golden brown. Remove from the press, let cool, and enjoy!


2016 Farmers’ Markets Announcement!

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Farmer's Market Announcement 2016 EDITCome support The Doe Fund’s social enterprise bakery at our 2016 market locations in Harlem and Bushwick. Our all-natural baked goods are made fresh for each market by the one and only Chef Pete.

Chef Eric’s Jamaican Chicken Patties

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jamaican chicken patties

We are pleased to present a special recipe from Chef Eric, a graduate and long-time staff member of The Doe Fund. Eric is the lead instructor of our ACF-Certified training program, which prepares formerly homeless and incarcerated men for gainful employment in the food service industry. We are grateful for Eric’s commitment to the men we serve, and are proud to offer our readers Eric’s original take on a Jamaican classic.


To learn more about Eric’s story, please follow the link below:



1 ¾ pound all-purpose flour

1 ½ teaspoons ground turmeric

1 ½ teaspoons salt

1 ½ tablespoons baking powder

¾ pound salted butter, softened

3 tablespoons extra virgin olive oil

10 ounces onions

4 ounces garlic

3 ounces jalapeno peppers

1 ½ pounds ground chicken

8 ounces tomato

6oz thyme

½ bunch cilantro

1 tablespoon ground cumin

1 ½ teaspoon ground allspice

2 ¼ teaspoon salt

1 teaspoon ground black pepper

12 ounces chicken stock

3 eggs



Combine the flour, turmeric, salt, and baking powder in a mixing bowl. Add butter, and mix using a wooden spoon. Add water, 2 tablespoons at a time, until dough forms. Wrap the dough, and refrigerate for one hour.

Heat olive oil in a sauté pan over medium high heat. Add onions, garlic, and jalapenos, and sauté until soft. Add chicken, tomatoes, thyme, cilantro, cumin, allspice, salt, and pepper. Cook until the chicken is lightly browned. Add stock and continue to cook for 20 minutes or until the liquid has evaporated. Remove from heat, and let cool.

Preheat an oven to 400 degrees. Remove dough from the refrigerator, and roll it out the dough on a floured surface. Cut the dough into 8 inch circles. Gather the scraps, reroll, and cut. Brush one side of the dough with an egg wash. Place two tablespoons of chicken in the middle of each dough circle. Fold the dough over the chicken so that the dry side and the egg-washed side meet and form a pattie. Crimp edges with a fork, and brush the top of each patty with egg wash. Bake patties in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven, let cool, serve, and enjoy!