Wednesday, December 22, 2010

On my first day off

A small Pork roast with my Pork rub and finish with apricots & fig soak in brandy

Monday, December 20, 2010

Maison Cote Edible made in Vancouver

Thank-You so much for this wonderfull year with your support to my small company
Wishing everyone a Happy, Safe and Healthy Holiday Season

Wednesday, December 15, 2010

Maison Cote Edible made in Vancouver (Blueberry sea salt)

A new blend of sea salt
coarse or flakes sea salt Infuse with organic local blueberry, great on pork, duck, chicken, salad or as a salt rimmer

Monday, December 13, 2010

Maison Cote Edible made in Vancouver ( Cooking class Victoria)

Here we go again,if you are in Victoria BC and are looking for a great cooking class here it is Daniel is one of my best friend and a excelent cook, here is the class synopsis if you are interested just look it up
Have a great holiday

Now that it is the season of food and festivities, Daniel will be teaching a new set at the Fairfield Gonzales Community Association this winter titled Pasta, Pesto and Gnocchi from Scratch. I've included the description below. Please forward it on to anyone who loves cooking and good food.

Pasta, Pesto and Gnocchi From Scratch: Italian cuisine is easy and simple; all you need is fresh ingredients and enthusiasm. Sometimes the whole meal is prepared in the time it takes to boil the pasta. Olive Oil, garlic, a few herbs and lemon make a wide variety of delicious pasta sauces. During these two evenings, however, things will take a bit longer. You will prepare the pasta and the gnocchi for your dinner from scratch. Though the emphasis of the course will be on preparing the evening’s dinner, you will learn much more than to prepare just the one pasta dish. Chef Daniel will provide you with a multitude of classical Italian pasta recipes that will keep you inspired in the kitchen for evenings to come. Making homemade gnocchi and pasta is fun and easy. Both evenings can be booked separately and feature a three-course meal prepared in class. All recipes will be included for both evenings.

Cooking – Homemade Pasta
Preparing pasta dough is a lot of fun – especially when you do it with your partner, your family or together with friends. The evening’s meal features squash ravioli but you will learn also about other kind of pasta like noodles and lasagna, pasta fillings and sauces. The menu for the evening will be: Italian winter salad on a sweet vinegar and olive oil vinaigrette; Squash ravioli on garlic butter; Panna cotta.

Wednesday, February 16th
Barcode: 34429

Cooking – Homemade Gnocchi
Preparing Gnocchi is easy. The secret lies in the right mixture of ingredients that ensure the lightness of the gnocchi. Even though the evening’s meal features potato gnocchi, you will learn about many different varieties of gnocchi and how to make them. The menu for the evening will be: Pesto crostini; Gratinated potato-gnocchi on a tomato coulis; Crema caramella.
Wednesday, March 2nd
Barcode: 34430

Maison Cote Edible made in Vancouver Granville Island

This week end will be my last on Granville Island for this Season
Need to move the Christmas Item
Salt box Regular 10.00 or 3 for $25.00 are now $5.00 Each
Sea salt sampler (round jar) Regular $15.00 Now $10.00 Each

Monday, November 29, 2010

Maison Cote Edible made in Vancouver/ Holiday are on the way

Mini confit duck pie under a bed of brie and soak brandy apricot
Chicken with is corn risotto and 5 spices

Wednesday, November 24, 2010

Maison Cote Edible made in Vancouver/ Victoria out of hand christmas show

Come and visit us at the Crystal Garden Victoria BC Friday to Sunday
Cheer Jean-Pierre
Maison Cote Edible made in Vancouver

Tuesday, November 23, 2010

Maison Cote Edible made in Vancouver/ Circle Craft 2010 / Thank-You

Thank-You to all my fabulous Friends and clients for you're amazing support to my small Local Company
Have a wonderful holiday & see you all soon
A very thankful
Vancouver food Artisan

( in the Picture a group of faboulous news friends)

Saturday, November 20, 2010

Maison Cote Edible made in Vancouver/ Circle Craft 2010

It is already the last day at Circle Craft Thank-You for your Support I will be in VIctoria next Week at the Crystal Garden for Out of Hand and on Granville Island on Dec 02 to 05
at White Rock Farmer Market on Sunday Dec 05 as well

Tuesday, November 16, 2010

Maison Cote, edible made in Vancouver/ Circle Craft

Here we are only on sleep before the grand day, it is funny to still have butterflys in my stomach before a show
Here is some of the first pictures you will be able to see starting tomorrow.

Spices box collection:
Peppers in follies,
sea salt box small and large, large box
Large box 200Gr for sea salt bettwen 60to 160 Gr for peppers ($8.00 each 3/$20.00)
small box 30 Gr. sea salt only ($4.00 Each or 3/$10.00)

Maison Cote #10 Balsamic 200Ml. $20.00 or 2 / $35.00 (Limited production)
Made from acetified grape must matured using the Solera method of blending, transferring the vinegar between a succession of high quality barrels of different sizes. A several year refinement process in high quality wood results in a rich and assertive condiment with a warm brown color and a thick, fluid consistency. The aroma is penetrating and persistent. With port and madeira undertones, it is a classic balsamic taste.
You will be able to taste and feel the difference between an aged vinegar and the cheap substitutes made by adding caramel sugar or other products. This balsamic vinegar has hints of orange and fig flavors.

Maison Côté Pure Gold Balsamic 200Ml. $12.00 or 2/$20.00 (Limited Production)
Made from a blend of champagne vinegar, white wine and varietal white grape concentrate. It has a light amber color with a zesty flavor and light floral tones that enhance the natural flavors of salads and grilled vegetables, great as a bread dipper.

6% acid, contains sulfites.

Maison Cote Italian black summer truffle sea salt & raw cashew
120 Gr. $10.00each or 3/$25.00

Hope to see you this week at Circle craft Vancouver New Convention Center B105

Monday, November 1, 2010

Maison Cote, edible made in Vancouver/ Baking supply

As the Holiday are fast approching here is Maison Cote Baking Collection

Pure Extract:

Vanilla 2 Fold


Vanilla 2 Fold

Infuse Water:

Orange blossom
Rose water

Flavor Sugar:

Lemon coconut
Star Anise
Chocolate & chili

Flavor dry honey
Star anis

Maison Cote Estate Balsamic

10 year old

Tuesday, October 19, 2010

Maison Cote Edible made in Vancouver

Sorry I have to Cancel Granville Island this week end Just to much work for Circle Craft and Victoria Show

Production this week:
Truffle sea salt
Truffle balsamic vinegar
Truffle Mustard
Truffle honey

Organic red wine vinegar figs infuse
Balsamic honey infuse
Balsamic figs infuse
Balsmic raspberry infuse
Champagne vinegar blackberry infuse

Sea salt blend :
Raspberry sea salt
Basil garlic
Ginger garlic & cilantro
Maple syrup
Seasoning salt
Turmeric & saffron

Herbs blend:
Egg seasoning
Herbes de Provence
My Mother seasoning
Potatoes seasoning
Spinash dip mix
Salmon delight
Basil & garlic dip mix
Onions Trio
Magic stir fry

Pepper Blend
Ginger garlic & cilantro

Sugars blend
Lemon coconut

We could now own two Chicken per house

We could now have two Chicken (no rooster) per house in Vancouver BC
How many of you collect fresh eggs from your house?
We could as well have 2 beehive per house how many really use this new Priviledge in Vancouver?
Any trick again coyotte, racoon & even big cat love to scare my chickens ?

Monday, October 18, 2010

Maison Cote edible made in Vancouver fish rub

So easy, Just rub on the Fish (Halibut from the Salmon Shop on Granville Island) I pan fry this one to seal and give it some nice color + some caramelization and finish in oven.

Saturday, October 16, 2010

Maison Cote edible made in Vancouver figs

It is figs season
Perfect to make Fig pies or Fig balsamic Spread
Here is my recipe for the Fig spread

Combine in saucepan: 8 ounces chopped black mission figs (fresh are best but they’re not in season now), 3/4 cup Organic cane sugar and 1/8 cup balsamic vinegar.

-Add a sachet (bundle of aromatics wrapped in cheesecloth) containing 1 bay leaf, 10 peppercorns, 1 smashed garlic clove and 3 sprigs of thyme or 1 small sprig of rosemary .

-Bring ingredients to a gentle simmer: cook 10-15 minutes, add tap water along the way until you reach a desired consistency (about 1/2 cup).

Finish: take pot off of the heat and add a squeeze of lemon juice.
perfect to add on a creamy cheese or with an antipasto

Maison Cote edible made in Vancouver, Maple Pepper

This week in preparation to Fall Dinner
I created a Maple pepper perfect on poultry fantastic with duck and a perfect companion to curry!
a new sea salt & pepper with a North African flair the Marrakech sea salt & the Marrakech Pepper
A new collection of infuse Maple Sugar
Star Anise Maple
Raspberry Maple
Vanilla Maple

Friday, October 15, 2010

Out Of hands Victoria / Maison Cote Edible made in Vancouver

I will be attendin e Out of hands Victoria Christmas craft fair it is 10 year in a row
hope to see you there again
November 26 to 28 Crystal Garden

Circle Craft 2010 Maison Cote Edible Made in Vancouver

Here is the link to purchase Ticket
I will be at B105

Saturday, October 2, 2010

Maison Cote edible made in Vancouver sea salt collection

Infuse sea salt
Price at farmer market, Granville Island & Circle Craft

80 Gr $ 4.00, 3 / $10.00

Available on Granville Island only
Basil & garlic
Rosemary garlic
Raspberry & rosemary
Tumeric & saffron
Sea to Sky (blend of Ocean & mountain salt)
Ginger, garlic & cilantro
Red lava
Unkosher sea salt (Bacon)
Ghost pepper

150 Gr. $6.00 or 2 /$10.00

Basil & garlic
Rosemary garlic
Raspberry & rosemary
Tumeric & saffron
Ginger, garlic & cilantro
Red lava
Unkosher sea salt (Bacon)
Ghost pepper
Hot Daddy
West end girl (Raspberry)

300 Gr. still $8.00 or 3 for $20.00
See the whole collecton on my website

+ Black Summer truffle sea salt 5 % 100 Gr
$20.00 each or 2 for $35.00
Great Christmas gift

Friday, October 1, 2010

Yesterday at the Granville Island Farmer Market

This week at the Granville Island Farmer market
Grassfed BC Beef, Artichaoke from Langley farm and organic tomatoes from Faustbauer

Tuesday, September 28, 2010

Salmon bake in Fig leaf

If you have a fig tree it is very great to bake or BBQ with the leaf, wash the fresh leafs add a piece of salmon add a bit of olive oil salt & pepper wrap it bake it at 365 for 12 to 18 Min ( all depend of the size of your fish

Friday, September 24, 2010

Les minis sea salt & kiwi

here are the 60 Gr. sea salt blend available on Granville Island only
Almost time to harvest Kiwi Yummy

Wednesday, September 22, 2010

Maison Cote edible made in Vancouver, Les mini salt

(my World famous raspberry & rosemary sea salt created in 2005 for a cooking class tuna salad stuff into a bosq pear)
As we all know to much salt is not good for you and as the sea salt trend is now down, Small is Beautiful 60Gr. great for hostess gift as a made in Vancouver BC souvenir or for yourself without having an assault (a salt) on your wallet
60 Gr. $4.00 or 3 / $10.00

Free shipping in North America with $25.00 purchase
See on my website all salt and sea salt blend

Tuesday, September 21, 2010

Oh my Chayote

Wow 525 Gr. this is for dinner

Monday, September 20, 2010

Maison Cote Edible made in Vancouver sea salt sampler

I just finalize my new 2010 christmas collection here it is
Vancouver Sea Salt Sampler Collection in reusable glass jar 130 Gr. (More or less)
$6.00 Each or as a set 3 sea salt & one salt grinder $25.00

-Ghost Pepper sea salt
(hot sea salt)
give a nice heat to salsa or any dish...
-West End Girl
(Raspberry sea salt)
perfect with chicken, duck, tuna, beef or just on a pear salad...
-Porcini sea salt.
Great on a steak, pork, chicken, roasted vegetables...
-Vanilla sea salt
Great on Salmon, halibut & scallop, fantastic on hot chocolat & caramel...
-Maple sea salt
(Sea salt infuse with Quebec maple sugar)
great on curry, chicken, duck, lamb, pork...
-Basil, garlic sea salt
My first creation 17 year ago still my prefert one.
-Sea to Sky
(Pink Bolivian salt & organic Pacific sea salt)
For every day use
-West End Men
(Espresso, oregano, chili & black pepper)
Perfect for ribs
-Unkosher sea salt
(Bacon & prochuto sea salt)
Great on egg, aspergus...
-Red wine vinegar sea salt
Great on salad, potatoes or salsa...
-Rosemary & garlic
(Another clasic of La Maison Cote)
Perfect on pork, chicken, fish, potatoes...
-Raspberry & rosemary sea salt
(My pride & joy created in 2005 for a cooking class)
choose as # 55 of 101 things to eat before you die by the vancouver magasine 2009
-Hot Daddy sea salt
Blend with cayenne, chipotle, habaneros, pepper, ghost pepper...
Will give a nice kick to your foods great on popcorn or nuts...
-Ginger, garlic & cilantro sea salt
Perfect to bring a bit of orient to your stir fry...

Collection of peppercorn
Kitsilano (the 4 pepper)
Tuxedo (black & white)
Christmas pepper (black, green & pink)
Royal pepper (Black, white & pink peppercorn blend with cloves, cinnamon, all spices, fennel, rose petal & juniper berry)
Hunter pepper (Black green peppercorn, toasted onion, garlic, juniper berry...)
Schezuan blend, Black, white peppercorn & schezuan pepper

Friday, September 10, 2010

It is harvest time

We grow chayote this year and it grow very well in Vancouver I love chayote great raw, stir fry, boil you could not get wrong with it just yummy,
Tomato not a great success this year
and my grape Kiwi there is so many Yumm

Wednesday, September 8, 2010

Maison Cote Edible made in Vancouver at the Granville Island Farmer MArket

I will be at the wonderful Granville Island Farmer Market tomorrow from 9 to 3 PM
it is a wonderful little market with lot of very interesting vendor, lot of Farmer organic and some traditional, flowers from glads to peony , sauce from chef Ann, the Cranberry lady, The wonderful Matcha lemonade and Coco from Zen Organics & Me
hope to see you there

Friday, August 13, 2010

Ghost Pepper

If you like spicy I got what you need !
In my last spice order I usually order some ground ghost pepper for my hot Daddy and hell rub.
This time there was a confusion in my order and I received 6 boxes of whole Ghost pepper.
So arm with double mask and vinyl gloves I pack them in 30 Gr. bag
even with washing my hands 4 time with soap I still feel the heat on my hands
at market or craft show $8.00 Each or 3 / $20.00 Mail or delivery order $10.00 or 3/$25.00

Wednesday, August 11, 2010

A new wave of heat

I really love Summer and I really enjoy heat 35 to 40 Celsius make me so happy
There is only one secret to stay fresh it is water I do not drink soda or commercial juices, I never like it
I love water and to make it different I add some herbs from the garden into my 10 liter jug
Mint, basil, Thai basil is what I am drinking now, lemon grass, tarragon, cucumber ...
I made cachou blend with olive oil and a dash of my truffle sea salt & push it a step further I blend it to a cachou truffle butter serve on rye bread, in a satay with fish Yum

Saturday, July 24, 2010

Your rubs and salts

Was at Granville Market this past week hoping to pick up your product and was very disappointed to not be able to find what I was looking for. The Edible BC shop had miniscule and very pricey bags of what was clearly not your product and I refused to buy them. That said, we have loved the rubs and salts we picked up last spring and would like to get more. I would like to know, however, how expensive it is to ship to Toronto before I place an order (might have to be a little circumspect about what I request!).


Claire Loughheed
Toronto, ON

Wednesday, July 21, 2010

Whistler BBQ at the mountain top

The view and the company was just brilliant for the food well pack a lunch it was so bad a 4 on 10

Thursday, July 15, 2010

Maison Cote Edible made in Vancouver Saffron sea salt

I always forgot to make more of my saffron sea salt as it is not a great vendor, but for those who purchase it you always come back for more well I make a small production yesterday available on Granville Island Today and till Saturday and Sunday at the Whistler Market
This saffron sea salt is fantastic on French fry serve with steam mussel, on any seafood, rice & risotto dish, on toasted almond or walnut, popcorn...


Monday, July 5, 2010

Maison Cote Edible made in Vancouver / Infuse Sugar

In my sugar collection now then summer finally arrive in Vancouver
it is time to make nice Ice tea, granite...
I do make in Infuse sugar
rose petal. lavender, basil. coconut & lemon, raspberry, blackberry, vanilla, mint, espresso, strawberry, chocolate, chocolate cinnamon & cayenne...
Perfect to sprinkle on a fruits salad, to make a creme caramel...

Granville Island/ Maison Cote /Edible made in Vancouver

I will be on Granville Island this week again
Thursday at the outside farmer market in front of La Baguette et l'echalote 9 Am to 4 PM
Friday & Saturday inside the Granville Island market from 9 Am to 7 PM
Saturday I will be also at trout lake from 9 Am to 2 PM
Sunday Whistler Farmer Market from 11 Am to 4 PM (Upper Village at the Chateau)