Chef Gason’s Canvas of Culinary Art

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Monthly Recipes

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This Month’s Recipe

Homemade Yogurt and Fruit Parfait

Homemade Yogurt and Fruit Parfait

INGREDIENTS

  • 3 cups homemade yogurt (recipe below)
  • 2 Handful fresh sliced strawberries
  • 2 Handful fresh blueberries
  • 2 cup good quality granola

INSTRUCTIONS

Put half of the berries and granola in the bottom of 3 small bowls and top with your favorite dairy-free yogurt. Finish off by topping with the reminding fruit and granola.

Serves 3
Homemade Yogurt
5 cups grass-fed whole milk or 2% milk
1/4 cup plain yogurt

Pour the milk into a pot and bring to a boil (not a roaring boil), up to 180 degrees stirring occasionally to prevent sticking.

Remove pot from heat and allow to sit for 30 to 60 minutes. You want the milk to cool to.116 degrees Dip your finger into the milk every once in a while, to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt and mix very carefully. Make sure not to overdo it.

Put the lid on the pot and carefully wrap plastic wrap around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken. You can add any flavors, fresh mint, fruit, cinnamon, and the list goes on. I always add a little strawberry puree to mine.

Always save 1/4 cup of your yogurt to start your next batch.

Yields 5 cups of awesome yogurt

I find myself making parfaits more for dinner desserts these days than for breakfast and brunch. When they are good, I guess you can have them any time of day you want. – Chef Gason

January’s Recipe

Garlic Shrimp

Garlic Shrimp

INGREDIENTS

  • 8 tablespoons unsalted butter
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

  1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  3. Stir in shrimp and gently toss to combine.
  4. Serve immediately, garnished with chopped parsley.
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