Homemade Chicken Soup

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This homemade recipe originates from the soup lesson of our culinary training program. Under the guidance of our chef instructors, students follow the recipe and learn the key techniques of soup making. Chicken soup is a staple of the fall season, and as the weather begins to cool, we are pleased to share our unique take on a comforting classic!

Ingredients:

1 whole chicken (approx. 3 pounds)
4 carrots, halved
4 celery stalks, halved
1 large onion, halved
4 gallons chicken broth
salt & pepper to taste

Directions:

Combine the chicken, carrots, celery, and onion in a large pot and cover with cold water. Place on a stove top on low heat, and simmer uncovered until the chicken meat falls off the bones, making sure to skim off the foam that forms on top of the mixture every few minutes.

Remove the pot from the stove top, and strain the contents to separate the broth. Set the pot containing the broth back on the stove top to simmer, and place the rest of the mixture in a large bowl allowing it to cool. Pick the meat off the bones, and chop the carrots, celery, and onion. Season the broth with salt, pepper, and chicken bouillon to taste. Add the chicken, carrots, celery and onion back into the pot. Stir all ingredients together, and then remove the finished soup from the stove top. Serve, and enjoy!

CHEF DANNY’S BAFOUTO

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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!

 

 

 

Recipe Alert: Kronna’s Spicy Vegan Chili

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IMG_3558This recipe can be used as a specialty topping or made for just about anyone who enjoy’s a spicy kick to their beloved vegetables. Try this recipe and let us know how it came out!

Ingredients

1 Squash (chopped)

1 Zucchini (chopped)

1 Carrot (chopped)

3 Garlic clove (diced)

1/2 Large Onion (chopped)

2 tbsp Oil

1 cup Apple cider vinegar

1 cup Vegetable Stock

2 Pieces of  Smoked Chipotle (finely chopped)

3oz Button Mushrooms (cut in 1/4)

4 cups Tomato Puree

2 tbsp Cumin

2 tbsp Chili Powder

Salt and pepper to taste

In a sauce pan, add oil, cumin and chili powder. Let spices heat for about one minute. Be sure to watch them so they won’t burn. Once heated, lower flame and add garlic and onions. Salute until ingredients marry. After all of the sautéing is done, deglazed pan with apple cider vinegar. Let reduce. After the vinegar reduces, add tomato puree. Once sauce  comes to a boil, add diced carrots. Reduce heat and let carrots cook until carrots are tender. When carrots are tender, add the squash, zucchini, mushrooms, and vegetable stock. Let cook until all vegetables are soft and cooked thoroughly. Add salt and pepper to taste.      Eat and enjoy!