Dishes by Doe | Food For Thought Friday

19 May Sautéed Zucchini and Yellow Squash in a Homemade Basil Pesto Sauce

Posted at 15:14h in Catering, Catering for a cause, chef, Culinary Arts, Culinary Vocational Training, Events, Food For Thought Friday, Fresh Food, healthy living, homemade, Recipes, Uncategorized by tdfchef 0 Comments

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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...

22 Jan Food For Thought Friday- The Art of Pastry

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The art of pastry is an intricate balance of science and culinary methodology, requiring strong attention to detail to perfect. While baking pastries may seem like a daunting task to the novice chef, this week’s Food For Thought Friday offers a foundation from which to...

13 Nov Food For Thought Friday- Seasoning Techniques

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Seasoning techniques are indispensable in cooking. When executed properly, they offer an easy way to introduce additional flavor while adding dimension to the other ingredients in a dish. This week’s Food For Thought Friday explores a range of techniques that can be used to spice...

30 Oct Food for Thought Friday- Baking Methods

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This week’s edition of Food for Thought Friday explores a few essential elements of the science of baking. Creaming - A mixing method used to blend ingredients together. This technique is often used when making buttercream, cake batter, and cookie dough. Proofing- The final rising of shaped...

23 Oct Food for Thought Friday- Sauces

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Mastering the art of cooking is a journey that transcends simply reading recipe books or learning basic culinary techniques. Our culinary arts apprentices understand the tireless effort necessary to meet this challenge. Their focus and dedication in the kitchen, the classroom, and at our many...

16 Oct Food For Thought Friday- Knife Skills

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This week’s edition of Food for Thought Friday explores the many dimensions of knife skills. Proper knife skills are critical, both to ensure safety and as a foundation for more advanced culinary methods. Below are descriptions of some introductory knife skill terms. Dicing - The process...

02 Oct Food for Thought Friday- Culinary Methods

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At the very core of our work is our Culinary Arts program, which provides hands on vocational training in the food service industry to participants of The Doe Fund’s award-winning Ready, Willing & Able program. Trainees gain a comprehensive education in the culinary arts that...