Clam Chowder

Clam Chowder

              Ingredients                                      Yield: 3.5L (14c) Chowder

• 1L (4c)         Milk
• 4                 Russet Potatoes, peeled
• 3 cloves      Garlic
• 15g (1Tbsp) Butter
• 4 strips       Bacon
• 2 stalks       Celery
• 2                 Carrots
• 1                 Onion
• 2                 Bay Leaves
• 2                 Waxy Potatoes, chopped
• 450g (2c)     Clams, chopped and reserved juice
• 250ml (1c)   Heavy Cream

              Instructions

1. In a large pot combine milk, russet potatoes and garlic. Cook until potatoes are tender.
2. Blend the potatoes with the milk until smooth, strain if necessary.
3. Add the blended potatoes back to the pot and throw in the bay leaves and chopped waxy potatoes. Cook for 15 minutes.
4. In another pan saute bacon, carrots, onions and celery with the butter. 
5. Add the sauteed vegetables the the chowder base and cook until almost tender.
6. Add in the chopped clams and their juice. Cook for 5-10 minutes.
7. To finish add the cream and season the soup to taste.
8. Serve and enjoy!

Check out the video!

https://youtu.be/6oSHl9OcneI

Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

              Ingredients                        Yield: 1- 9inch cheesecake

• Crust: 

• 220g (1 3/4c)   Chocolate                             Baking Crumbs
• 75g (1/3c)        Butter,                                       melted
• 30g (2Tbsp)      Granulated                              Sugar

• Cheesecake
• 500g (2 blocks) Cream Cheese
• 265g (1 1/3c)   Granulated Sugar
• 8                       Egg Yolks
• 450ml (2c)        Heavy Cream
• 15ml (1Tbsp)    Vanilla
• Extra Granulated Sugar for caramelizing

              Instructions

1. Mix together crust ingredients and press into the bottom of a spring-form pan lined with parchment paper.
2. Bake in a preheated 350 degree Fahrenheit oven for 10 minutes. Set aside to cool.
3. In a mixer, whip cream cheese until light and fluffy.
4. In a small pot heat cream to a simmer, but do not boil.
5. While waiting for the cream to come up to temperature, whisk eggs and sugar together until a pale yellow colour.
6. Once cream is hot enough gradually pour it into the egg mixture while whisking. Add the vanilla and whisk in as well.
7. With the mixer running gradually add in the cream/egg mixture into the whipped cream cheese until smooth and lump free.
8. Pour the custard into the prebaked crust, and bake in a preheated 350 degree Fahrenheit oven for 45-60 minutes or just until the centre has a slight jiggle.
9. Once cooled, sprinkle a layer of sugar onto the whole cheesecake or a piece at a time and caramelize the sugar with a torch.
10. Serve and enjoy!

Naan

Naan

              Ingredients                          Yield: 6-8 naan

• 3g (1tsp)       Dry Active Yeast
• 20g (1Tbsp)  Honey
• 30g (2Tbsp)  Ghee or Butter
• 240g (2c)      All-purpose Flour
• 5g (1tsp)       Salt
• 45g (3Tbsp)   Plain Yogurt 
• 240ml (1c)    Water

           Instructions

1. Combine honey, ghee, and water in a microwaveable dish and heat until warm. (30 seconds to 1 minute)
2. Add the yeast to the water and let ferment for 10 minutes.
3. In a mixing bowl add in flour, yogurt, salt, and the water mixture.
4. Mix into a dough and knead for 10 minutes.
5. In a lightly greased bowl let the dough rise for 1 hour.
6. Portion the dough into 6-8 portions and roll to 1/4 inch thickness.
7. Cook in a 500 degree Fahrenheit oven for 6-8 minutes or over a really hot grill for 3-5 minutes. (Brush each piece with butter before and after cooking.)
8. Serve with a curry!!

Check out the video here!

https://youtu.be/0mUseJqCAzg