Pecan Pie

Leave a comment

pecan-pie

The Doe Fund team has again, stolen the show. This past weekend we attended a Food Festival in Ridgewood at a local bar called The Footlight. We served delicious hot food and even entered in to their pie contest in which we won Second Place for our scrumptious Pecan Pie. This recipe comes from our Director of Food Services, Chef Gino Dalesandro and is the perfect pie for all occasions. We hope you enjoy it!

Ingredients:

Crust:
3 cups pastry flour
½ cup all purpose flour
¼ tablespoon salt
¼ cup cold water

Filling:
½ cup butter
2 cups sugar
½ teaspoon salt
2 cups maple syrup
2 cups corn syrup
6 eggs
6 egg yolks
½ tablespoon vanilla
1 ½ cups chopped pecans

Directions:

Combine the flour and shortening, and rub together with your hands until you form walnut sized nuggets. Dissolve the salt in water and add to the flour mixture. Mix only until the ingredients are combined; do not over mix or the crust will be mealy. Form the dough into a ball, wrap with plastic, and refrigerate for two (2) hours. Letting the dough rest like this helps make the crust more tender.

Roll the dough into a 12-inch circle. Fold in half, then lay over a 10-inch pie tin (folding the dough in half makes it easier to lift into the pit tin without breaking). With a knife, cut off excess dough around the edges. Place the pie tin in the refrigerator for 20 minutes, again letting the dough rest.

Preheat the oven to 350 degrees.

Melt the butter with the sugar and salt. Over low heat until the sugar is dissolved. Add the maple and corn syrup to the butter mixture and bring to a boil. Remove from the heat. In a mixing bowl, beat the whole eggs, yolk, and vanilla. Into the eggs, whisk 1 cup of the liquid at a time, until the temperature of the eggs becomes the same as that of the liquid. Continually whip the mixture to make sure the eggs do not curdle. Let the filling cool.

Remove the pie tin from the refrigerator and sprinkle the pecans evenly on the bottom of the pie shell. Pour the filling into the pie shell. Bake for one hour. Before removing the pie from the oven, shake to make sure it is firm. The filling should only move slightly when the pie is shaken. Cut serve and enjoy with family and friends!

2016 Farmers’ Markets Announcement!

Leave a comment

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

Leave a comment

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:

https://dishesbydoe.com/faces-of-food-service/

 

Ingredients:

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

 

Directions:

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!

 

 

CHEF DANNY’S BAFOUTO

Leave a comment

IMG_4003

This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts Program.

The Bafouto recipe below, a personal take on a hometown tradition, brings back many childhood memories for Danny, and we are grateful to have him share this recipe with us and all of our Dishes By Doe readers.

Danny’s Bafoutou will be one of the many unique and distinguished dishes served at our upcoming Dishes By Doe tasting event.

 

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

https://dishesbydoe.com/faces-of-food-service/

 

To purchase tickets to our Dishes By Doe tasting, please visit: http://dishesbydoe.doe.org/

 

Ingredients:

4 green plantains, halved or quartered

4 yellow plantains, halved or quartered

4 pounds chicken breast

6 bay leaves

2 onions, finely chopped)

16 ounces chicken stock

1 cup soy sauce

6 eggs

6 cups panko

 

Directions:

Bring a medium sauce pan to a boil, and add plantains. Let boil for 30 minutes, then set aside for later use. Season chicken with bay leaves, onions, chicken stock, and soy sauce. Add salt and pepper to taste. Cook chicken until tender. Mash cooked plantains in a bowl using a potato masher. While mashing, add juices from chicken to moisten the plantain being careful not to oversaturate. Chop chicken finely, and mix with mashed plantain. Scoop the mixture, using a one ounce scooper or by hand, and mold to your desired shape. Dip each molded scoop into an egg wash, and bread with panko. Once breaded, brown in heated oil for one minute on each side. Once browned, bake in oven for 10 minutes. Remove from oven, let cool, serve with a spicy tomato sauce, and enjoy!

 

 

 

Dishes By Doe Event!

Leave a comment

DishesByDoeEvent

We are pleased to announce The Doe Fund’s upcoming Dishes By Doe tasting event.
On the evening of June 17th, The Doe Fund’s very own Dishes By Doe catering team will present their mouth-watering and awe-inspiring creations to guests at James Beard House, a world-renowned New York City culinary institution.
The event will support our culinary training program and social enterprises, which help formerly homeless and incarcerated men achieve employment, housing, and permanent self-sufficiency.
In the past year alone, we’ve helped over 40 men learn foundational culinary skills and secure jobs in the food service industry, earning a living wage and becoming productive members of society.
These men, once trapped in the vicious cycles of homelessness and incarceration, are now loving fathers and husbands making a difference in their communities.
Our work is made possible through the generous support of individuals who share our commitment to the transformational power of honest work and good food.
Please consider joining us on June 17th in celebration of the men we serve and the individual potential we help them realize every day.
Event details and a link to purchase tickets are available at http://www.dishesbydoe.org
Thank you in advance for your support.

Recipe Alert: Caraway Rye Bread

Leave a comment

pg_71-caraway-rye

Try this recipe out for family, friends, or just for plain old fun, and let us know how it came out!

5lbs Rye Flour

5lbs All Purpose Flour

5oz Yeast

8oz Molasses

6tbsps Caraway Seeds

4oz Vegetable Oil

1tbsp Salt

5lbs Water

 

Place warm water and yeast together in a bowl, and let ferment. Once it starts to bubble, add all ingredients except for flour. Let ferment until it forms a foam. Then add flour, and mix at a low speed for 8 minutes. Place in an oiled bowl, and let proof for an hour. Turn over onto a floured work area, and cut into 3 ounce pieces. Roll to your desired shape (knots/rolls/loaf pans), egg wash, and let proof another hour. Bake contents at 325 degrees for 25 minutes.

 

Recipe Alert: Pete’s Turkey Broccoli & Cheddar Quiche

Leave a comment

IMG_3519

This recipe can be made with any filling. Try it out and make it your own. Let us know how it came out!

Ingredients:

4 Sheets Puff Pastry

15 Whole Eggs

1 qt Heavy Cream

1/2 tsp Nutmeg

2 lbs Cooked Turkey Breast (finely diced)

2 lbs Cooked Broccoli (chopped finely)

2 lbs Cheddar cheese (grated)

8oz Onion (chopped)

4oz Garlic  (sliced)

1bu Parsley (chopped)

Salt and pepper to taste

Place puff pastry on flower table. Cut 4 inch circles with dough cutter. Line greased tin pan with dough. Refrigerate for one hour. Prepare batter by combining eggs, heavy cream, and seasonings. Then, prepare filling by sautéing onion and garlic until translucent. Add in cooked turkey and broccoli. Continue to cook of three to five minutes. Add salt and pepper to taste. Finish with chopped parsley. Place filling into the dough, pour batter over filling. Sprinkle cheese on top of batter. Preheat oven at 350 degrees for 20 minutes. Let cool, remove quiche from tin and enjoy!