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Traditional Seafood Chowder

$18.99

Delicious Seafood Chowder!

12 left

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Delicious Seafood Chowder! Made with Halibut, and Smoked Mussels! Has goose fat. 
(2) 14 oz servings 

Inspired by Julia Childs and Jasper Whites recipe.

Includes Frozen Focaccia Dough for two 
  • Thaw overnight in the fridge
  • place on greased metal baking tray approx. 9 x 7, cover with plastic wrap or even better a damp towel. NOTE: if dough has risen in the refrigerator or if you have thawed on a counter at room temp, you may go directly to step below.
  • when doubled in size, push out into pan, cover and let double again. (Hint: The thinner the dough is pushed out the thinner and crunchier the resulting bread will be.  You should be aiming at 1/4" thickness)
  • pre-heat oven to 450.  
  • when doubled, press fingers in dough to create typical focaccia dimpling.
  • Mix 2 TBSP olive oil, 1 TBSP WATER, 1/2 tsp. salt and drizzle over bread trying to get into all the depressions
  • Check the focaccia after 10 -15minutes. If you find it is cooking faster on one side than another, turn the pan accordingly. Bake for another 5 to 8 minutes or until the bread is golden brown in color. Lift the focaccia out of the pan with spatulas, and transfer it to a cooling rack.
Variations: Put the 2 tablespoons of olive oil and 2 cups of sliced onion in a sauté pan, turn the heat on to medium high, and cook the onion, stirring it frequently, until it is tender, but not too soft. It should still be slightly crunchy. Spread the cooked onion over the dough before baking.
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