Jill Schulster and her husband Joe Dobias, opened Joe Doe 3 years ago.
"We knew we wanted the place to feel like you were dining in our apartment," said Jill, who adorned the restaurant with photos of their families and hand-me down silverware and furniture.
Jill is always serving while Joe is always cooking, and usually cooking up something with flavors from a variety of cuisines take his matzo balls for example.
<"This dish is called matzo balls via Mexico," said Joe, who makes the matzo balls with jalapenos and cilantro. They're rolled just like regular matzo balls, but instead of going into soup, they get cooked in a tomato sauce that's heavily flavored with lime juice.
It's served with just a bit of the sauce, some green salsa and cotilla cheese.
He also serves deep fried matzo balls, all a tribute to the East Village where Jewish tradition was strong a century ago.
Joe Doe is located at 45 East 1st Street in New York City. ---
Recipe: Joe Doe Matzo Balls Via Mexico
Ingredients for Matzo Balls
2 cups matzo meal
5 eggs
¾ cup olive oil
¾ cup soda water
1 jalapeno
1 1/2 tablespoons of cilantro
Salt & Pepper to taste
Method
1. Mix all ingredients together in a large bowl
2. Weigh out 3 oz matzo mixture
3. Drop directly into tomato broth
4. Cook for 1 to 1.5 hours.
5. Cool in broth or serve immediately.
Recipe: Matzo Broth (soup)
1 onion, small dices
2 jalapenos, diced finely (with seeds)
4pc garlic, minced finely
1qt water
2qt tomato, whole canned
½ cup lime juice
1 cup white vinegar
½ cup cilantro
Method
1. Sweat onion, jalapeno, and garlic in olive oil for 10 minutes or until soft.
2. Add remaining ingredients and bring to a simmer.
Soup Garnishes
Cotija Cheese
Pickled Jalapenos
Tomatillo Sauce
To Assemble Soup
1. Place 3 matzo balls in a bowl.
2. Cover with a few spoons of tomato broth.
3. Spoon tomatillo around border of bowl.
4. Sprinkle matzo balls with cotija.
5. Top with 3-4 pieces of pickled jalapenos.
6. Enjoy!!!
For more information on Joe Doe visit www.chefjoedoe.com
