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.

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!

Another Winning Recipe from The Harlem Harvest Bake-Off

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The Doe Fund team stole the show at this month’s Harlem Harvest Festival and prepared this Carrot Cake recipe to judges and audience members. It won first place alongside our brownie recipe!

Ingredients:
1½lbs Cake Flour
2tbsp Baking Powder
1tbsp Baking Soda
1tbsp Salt
2tbsp Cinnamon
12 Eggs
1¼lbsGranulated Sugar
1½lbs Dark Brown Sugar
3¾cup Canola Oil
2tbsp Vanilla Extract
3lbs Carrots (shredded)
1lb Pecan (chopped)
1lb. Coconut (shredded)

Directions:
Beat eggs and sugar until it becomes thick and foamy. Fold in the rest of your ingredients. Mix until everything is thoroughly blended. Place in a sprayed sheet pan dusted with sugar. Bake at 325 degrees for 50 minutes. Cool, cut and enjoy!

Winning Recipe from The Harlem Harvest Bake-Off

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Congratulations to our culinary team, and especially Angel Lopez, for their blue ribbon at this year’s Harlem Harvest Festival! The Doe Fund team stole the show and prepared this Peanut Butter Brownie recipe to judges and audience members. And a special thanks to sponsors Whole Foods and Power 105.1!

Ingredients:
1lb Whole Eggs
12oz Peanut Butter
12oz Semi-Sweet Chocolate (melted)
1lb Butter (melted)
2lbs Sugar
12oz All Purpose Flour
1lb Roasted Peanuts (chopped)

Directions:
In a stainless steel bowl add eggs, peanut butter and, sugar. Heat over double boiler until mixture reaches 103° F. Place in bowl, attached to mixing machine. Whip until egg, sugar mixture becomes thick and pale in color. Once you have the right consistency, add your melted chocolate and butter. Blend slowly until all is absorbed. Fold in flour. Spread on greased sheet pan to ½ inch thick. Top with chopped roasted peanuts. Bake at 325° F for 30 minutes. Let cool and cut 24 squares.

Apple Bread with Honey Glaze

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What better way to welcome the start of Rosh Hashanah than with a traditional apple bread with honey glaze? During the Jewish New Year, an apple slice dipped in honey is a way to express your hopes for a sweet and fruitful year. This recipe comes from our Director of Food Services, Chef Gino Dalesandro. Enjoy!

Apple Bread with Honey Glaze

Ingredients:
5 apples (peeled and chopped)
1¼ c butter
2½ c sugar
1¼ c buttermilk
3½ tsp vanilla
3½ tsp baking soda
3 c flour
6 eggs
(add walnuts if desired)

Topping:
1¼ c butter
1¼ c flour
1¼ c sugar
3½ tsp cinnamon

Honey Butter Glaze:
1 c honey
1 c butter

Directions:
1. Cream together butter and sugar until it becomes a paste
2. Slowly add eggs until it becomes absorbed
3. Mix all ingredients together until smooth while alternating from wet to dry
4. Add in chopped apples (and walnuts if desired)
5. Pour into 2 loaf pans
6. Combine all ingredients for topping until it clumps into small chunky pieces
7. Sprinkle cinnamon sugar topping evenly onto loaves
8. Bake at 325 degree for one hour
9. Place ingredients for honey butter glaze into pot. Reduce to thick syrup. Brush on cool loaves and serve.

 

Faces of Food Service: Lovie Arthur

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For more than two years, Lovie has been working hand in hand with The Doe Fund’s Director of Food Service, Gino Delasandro, and the rest of the kitchen staff to book and oversee all catering events. She is also the author behind our beloved food blog Dishes by Doe. Lovie is studying toward a Masters in Marketing at Baruch College which she hopes will allow her to further market our Culinary Arts program and the many new and exciting endeavors we are currently embarking on!