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!
3 cups pastry flour
½ cup all purpose flour
¼ tablespoon salt
¼ cup cold water
½ cup butter
2 cups sugar
½ teaspoon salt
2 cups maple syrup
2 cups corn syrup
6 egg yolks
½ tablespoon vanilla
1 ½ cups chopped pecans
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!
Come 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.
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
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
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!
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:
To purchase tickets to our Dishes By Doe tasting, please visit: http://dishesbydoe.doe.org/
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 cups panko
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!
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
6tbsps Caraway Seeds
4oz Vegetable Oil
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.