Sunday, April 29, 2012

Thursday, April 26, 2012

Chives Oil, vinegar, pesto, poor capers...

There is just to many use with this delicate alum 

I like it as a pesto with toasted pecan, I love to pick the flower button and infuse them in apple cider vinegar to make a caper style condiment, fresh chive are amazing in a blender with a mild oil pass to a sieve and keep in the fridge to flavor any dish or antipasto.  With eggs, potatoes or any salad
do not denied you the pleasure of Chives in your kitchen

Pesto express, from Clemence & Hadley Gourmandise school in Santa monica

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories
Rose's Radish Pesto
Pesto Perfect.
Green and mean, pesto is one of our favorite things to reinvent with seasonal touches.  I love using toasted walnuts and spinach in winter, and brighten the flavors with splashes of lemon and spicy arugula in late spring.  However you like it, pesto makes a super diverse ingredient to liven up pizza, add to ricotta and spread on freshly baked bread or serve as a filling fortortellini. I store it without much oil and thin it out as needed with extra virgin olive oil.  One tip; don't season until after you've added parmesan to avoid over-salting.

Our options for pestos are as diverse as the chefs whose recipes inspire us; ChefChristianne Winthrop is a caterer who teaches many of our savory courses, and Rose is a artisan bread baker with social message.  Make them your own and let us know how you like it!
Chris's Lemon Walnut Pesto
3 cups fresh basil leaves
1 -1/2 cups chopped walnuts, toasted
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
juice and zest of one lemon
3/4 - 1 cup olive oil
salt and pepper to taste

1. Combine basil, walnuts, garlic, cheese, zest and juice in the bowl of a food processor. Pulse until finely chopped. 
2. With the motor running, slowly pour in the olive oil, starting with 3/4 of a cup and working up to a whole cup if a looser pesto is desired. 
3. Season to taste with salt and pepper. 
Rose's Radish Pesto 
4 large handfuls of radish greens, discarding all yellowed or damaged leaves and rinsing throughly
2 garlic cloves, peeled
4 strips meyer lemon peel
1/3 cup of a blend of pistachios and pine nuts, toasted
1/2 cup shredded parmesan
5 Tbsp olive oil
2 sundried tomatos (optional)
1 tsp whole black peppercorns
1 tsp sea salt

1. Place all ingredients in food processor and pulse until everything comes to a uniform texture.  I leave mine a little crunchy because I like nuts.  Alternatively, with a rainy day you could chop everything finely and work out your biceps with a mortar and pestle. 
2. Sample! Add more salt or pepper if needed to taste.  
3. This recipes makes 4 8oz jars, place any you won't use right away in freezer, careful to leave headspace room as pesto will expand as it freezes. 

This recipe yields a very thick pesto, which is great for spreading on pizza dough or thinned out as needed with olive oil for pasta, etc.  You can also add or substitute with carrot top greens and hazelnuts.
Wishing you a delicious day,
Clémence and Hadley

Wednesday, April 25, 2012

Maison Cote Edible made in Vancouver at the Granville Island Public Market this Week-end

I will be on Granville Island Public Market 
This week end 
9 Am to 7 PM 

Another cold rainy West Cost soup day

It is a Vancouver soup day again
It is a cold rainy spring day 
squash, spinach, lentil & chicken soup

 One of the great thing to live in a rain forest  is how green our plants are 
Bay leaf ( 12 foots tall)


 Chinese wisteria 

 Evergreen magnolia

so much rain the tulip are falling at the base of my fig tree

 Rain, rain & rain again

 Sansho pepper tree 


 Blue Iris

 Grape kiwi 

The great news it when is sunny, 
Vancouver is paradise 

Tuesday, April 24, 2012

Longliner fish monger Granville Island

Tiger Prawn & Sea-bass 
Pan fry in olive oil, butter, onion, garlic, ginger, 
Maison Cote preserved lemon, 
sea salt & exotic pepper

 Deglaze with dry white wine 

Not to bad for a Tuesday 

Thursday, April 19, 2012

Strawberry-Rhubarb and Thyme Compote

From my Friends in Santa Monica,
 The Gourmandise School  
 Sweets and Savories

Strawberry-Rhubarb and Thyme Compote
3 stalks of Rhubarb
1/2 cup sugar
1 cup water

2 lbs, strawberries, tops cut
1/4 cup sugar
3 sprigs fresh thyme

1) Cut the rhubarb lengthwise and then into 3-4" strips.  Bring the water and sugar to a boil.
2) Once the sugar is dissolved, add the rhubarb and cook until it begins to fall apart (about 5 minutes).  Drain and set aside with 1/4 cup of the juice.
3) Place the strawberries, thyme and sugar in a medium saucepot.  Add the rhubarb and juice.
4) Stir over medium heat for 15 minutes, stirring often, until thickened.  Remove from heat and try to hold off eating long enough to cool the jam
Wishing you a delicious day,
Clémence and Hadley

Tuesday, April 17, 2012

Fresh Scallops from the Salmon shop on Granville Island

Fresh scallops from the salmon shop on Granville Island 

 So great to buy from small professional local shop with knowledge of fresh and great foods.
Pan fry fresh scallops in saffron and vanilla butter not bad for a rainy Vancouver Tuesday
It smell so good in the Kitchen, when you cook fresh scallops there is a magical sweet aroma
I am so happy right now
 Shop local you will be treated as family 

Granville Island Public Market

I will be on Granville Island  this week end 
Friday April 20 to Sunday April 22  
 9 AM to 7 PM

Monday, April 16, 2012

To my Friends in Victoria BC

If you are in Victoria  this could be for you 
My Friend Chef Daniell's 
is offering a class on PASTA MAKING WORKSHOP 
at the Fairfield Community 
Ravioli, Lasagna, Gnocchi: Cooking pasta is rewarding and simple. Sometimes a whole meal is prepared in the time it takes to boil pasta. Making homemade pasta might not be as fast, but it is fun, and nowhere near as complicated as it seems. In this hands-on workshop you will learn how to make your own pasta; you will prepare gnocchi from scratch and you will also be introduced to some non-Italian pasta varieties like 'spaetzli' from Germany, Swiss 'pizokel', and the good old Yorkshire pudding. You will have the 
opportunity to sample your handmade pasta the same night. There will be leftover pasta dough and gnocchi so bring a couple of spare containers! Chef Daniel's collection of 
classical recipes should provide you with a multitude of ideas for something special the next evening. 
Wednesday, Apr.25th 6:30pm-9:30pm 1/$60 
Call 250-382-4604 to register.

The Pictures are mind but they give you a good idea to what to expect 

 Gnudi rich cousin of gnocchi 
 simple pasta by hand or with food processor 
 roll by hands or with manuel machine or with a food processor 

Thursday, April 12, 2012

Maison Cote (sea salt specialist) at the Granville Island Public Market

We will be on Granville Island This week-end  
 Friday April 13 to 15
9 AM to 7 PM 
Raspberry & Rosemary sea salt 
 Chose by the Vancouver Magazine as #54 on 101 Things to eat before you die
Maison Cote a Original Edible made in Vancouver Since 1993
 Another good reason to get to the Public Market  OYAMA the best Charcuterie in BC 
Big Duck terrine  

Monday, April 9, 2012

Every 2 weeks on Granville Island Public Market

 Looking for the right person for your local wild harvest 
Sequoia or Louis are the guys to talk to
Every second week and every week end in Season  at the Public Market on Granville Island 
for there schedule

Maison Cote Packaging Jars and tins for sale

packaging for sale

Ceramic kitchen tools holder  $1.00 Each around 50 in stock

 Trio Tin  for spices  $3.00 Each  /500 in stock

Glass Spices JAr  $1.00 each  /15,000 Pcs in Stock  

100Gr long Tins  $1.00 each  / 1000 Pcs in stock 

Sunday, April 8, 2012

Chocolatas Granville Island Easter 2012

One of the great reason why I like Granville Island  Public Market  Chocolatas  master chocolatier
Real Local Artisans 
 Hope you had all a great Easter or a great Passover 
Have a great Spring

Thursday, April 5, 2012

Maison Cote Christmas Collection 2012

Getting ready for Christmas 2012  here is part of the New Collection 100ML.  With Spray Perfect for the Los-Angelinos Jet setter in Vancouver for the week-End, with only a carry-on.

Wednesday, April 4, 2012

From my Friend Cooking School in Santa Monica CA

Apple Pie
Recipe from Santa Monica 
The Gourmandise School  
 Sweets and Savories
Santa Monica CA.
Rich Pie Crust 
This pie crust has a higher ratio of butter than average and produces a rich and flaky vessel for the filling!
3 cups flour                                                 
1 tsp salt sugar 
1/3 to a half  cup water, very cold           12 oz (3 sticks) butter, very cold and cut into small squares 

1) Place the dry ingredients in a food processor and pulse 4 or 5 times. 
2) Add the butter and pulse just until small pebbles form. 
3) Add the ice water and pulse just until a crumbly dough comes together.  If needed, add 1 tbsps of water at a time until the dough forms. 
4) Remove from the food processor (carefully) ! and form a flat disc.  Wrap in plastic and refrigerate for 1 hour (or 20 minutes in the freezer). 
5) Roll your dough in a shape 2" larger than your pie pan.  Using the rolling pin, pick up and gently lay the dough into the pan.  Cut, crimp or use the tines of a fork to create a decorative edge. 
6)Bake blind (with pie weights or rice over a layer of parchment paper) at 350º until golden on the edges, or fill according to your favorite recipe and follow its instructions. 

Browned Butter Apple Pie 
Bake your pie crust with pie weights until the edges are just golden.  Remove parchment paper and pie weight.  Tarts also need to be par-baked but require only a light prick of the fork in place of pie weights.  Fill and top with: 
½ stick (2 ounces) butter 
½ cup sugar 
1 egg     
2 Tbsps unbleached flour 
1 tsp vanilla     
4 large, sliced apples, unpeeled and sauteed if desired
1) Brown the butter in a saucepan or small skillet and set aside. 
2) In a medium-sized bowl, whisk together the sugar, egg, and vanilla until flully. Stir in the flour until just combined.  Fold in the apples and let sit for 20 minutes.
3) Place the apple mixture into the pre-baked shell and top with crumble: 
½ cup unbleached flour   
½ cup sugar
¼ cup brown sugar      
1 tsp cinnamon 
½ stick (2 ounces) butter, cold   
pinch of salt 
1) Whisk together the flour, sugars, cinnamon and salt. 
2) Sand the butter into the flour mixture with a pastry cutter or knife until you get a crumbly texture. 
3) Sprinkle over apples and baked for 1 hour at 350.  If you notice that the crumble is browning too much, top it with parchment paper or foil to finish baking.
Wishing you a delicious day,
Clémence and Hadley

Tuesday, April 3, 2012

Maison Cote, Fruits Compote

I love this simple dish organic strawberry one large bucket , 2 bosc pears, 1 gala apple, maple syrup (2 tea spoon) and a dash of lemon juice (1 tea spoon) + a pinch of pure vanilla powder
ruff cut your fruits and let them slowly cook with maple syrup and lemon juice. serve warm on sponge cake, madeleine, toast, or as my Mom always did & still do at 87 years old with heavy cream
The secret is in large pieces of fruits

Maison Cote @ Granville Island Public Market this Easter week-end

We are back on Granville Island, Public Market for Easter Week End 
Friday to Monday we will be across the Stock Market (the soup stores) 
Open 9 AM  to 7 PM

 Italian Summer Truffle sea salt
$12.00  for 40 Gr
$22.00 for 100 Gr
 Mini flakes sea salt box 
$4.00 each or 3 / $10.00
Our fantastic aged balsamic infuse balsamic 
40 Gr flakes infused sea salt 
$6.00 each or 2 / $10.00

 Our Fantastic Sea salt or pepper grinders 
$15.00 Each or 2 / $25.00
 Our fantastic flakes sea salt in 100 Gr jar  
in special this week end at $8.00 each or 3 / $20.00
Always made in small batch with the best quality products
From our production