Thursday, August 30, 2012

Mid-Autumn Festival Sep 30 2012 ,Moon Cake 2012

The Moon Cake are all out at Asian Grocery store in BC  I always love the beautiful preparation and the work of art associated with the product  As my in-law are from Hong Kong  I do have to purchase from a reputable HK Bakery,  this year is no exception look at this beautiful box, 8 beautiful Moon cake 

Yam Moon Cake 

The Mid-autumn festival is held on the 15th day of the eighth month in the Chinese calendar, which is in September or early October in the Gregorian calendar. In 2012  it takes place in September 30th

General description

Most mooncakes consist of a thin, tender skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center to symbolize the full moon. Very rarely, mooncakes are also served steamed or fried.
Traditional mooncakes have an imprint on top consisting of the Chinese characters for "longevity" or "harmony", as well as the name of the bakery and the filling inside. Imprints of the moon, the Chang'e woman on the moon, flowers, vines, or a rabbit (symbol of the moon) may surround the characters for additional decoration.
Mooncakes are considered a delicacy as production is labor-intensive and few people make them at home. Hence, most prefer to buy them from commercial outlets, which may range from smaller individual bakery shops to high-end restaurants. The price of mooncakes usually ranges from US$10 to US$50 for a box of four, although cheaper and more expensive mooncakes can also be found.


[edit]Mid-Autumn Festival

The festival is intricately linked to the legends of Chang E, the mythical Moon Goddess of Immortality. According to "Li-Ji", an ancient Chinese book recording customs and ceremonies, the Chinese Emperor should offer sacrifices to the sun in spring and the moon in autumn. The 15th day of the 8th lunar month is the day called "Mid-Autumn". The night on the 15th of the 8th lunar month is also called "Night of the Moon". Under the Song Dynasty (420), the day was officially declared the Mid-Autumn Festival.
Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as 'Mooncake Festival'.

[edit]Ming revolution

There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes.
Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to have been conceived by Zhu Yuanzhang (朱元璋) and his advisor Liu Bowen (劉伯溫), who circulated a rumor that a deadly plague was spreading, and the only way to prevent it was to eat special mooncakes. This prompted the quick distribution of mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.[2]
Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. To read the encrypted message, each of the four mooncakes packaged together must be cut into four parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.[3][4]

[edit]Traditional styles


Cut mooncake showing lotus seed paste filling around the (crumbled) egg yolk "moon"
Many types of fillings can be found in traditional mooncakes according to the region's culture:
  • Lotus seed paste (蓮蓉, lían róng): Considered by some[who?] to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.
  • Sweet bean paste (豆沙, dòu shā): A number of pastes are common fillings found in Chinese desserts. Although red bean paste, made from azuki beans, is the most common worldwide, there are regional and original preferences for bean paste made from mung beans, as well as black beans, known throughout history.
  • Jujube paste (棗泥, zǎo ní): A sweet paste is made from the ripe fruits of the jujube (date) plant. The paste is dark red in color, a little fruity/smoky in flavor, and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste, which is sometimes used as a filler.
  • Five kernel (五仁, wǔ rén): A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes differ from region to region, but commonly used nuts and seeds include: walnutspumpkin seeds,watermelon seeds, peanutssesame seeds, or almonds. In addition, the mixture will usually contain candied winter melonjinhua ham, or pieces of rock sugar as additional flavoring.


Mooncakes with Chinese characters 金門旦黃 (kinmen danhuang), meaning "Kinmen egg yolks"
Traditional mooncakes vary widely depending on the region where they are is produced. Most regions produce them with many types of fillings, but with only one type of crust. Although vegetarian mooncakes may use vegetable oil, many mooncakes use lard in their recipes for a better taste. Three types of mooncake crust are used in Chinese cuisine:
  • Chewy: This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly seen type of mooncake in North America and many western countries. Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water (枧水 sodium hydroxide NaOH) or sodium carbonate (碱面 Na2CO3), flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. Chewiness can be increased further by adding maltose syrup to the mixture.
    • The dough is also baked into fish or piglet shapes (Cantonese: jue zai bang; 豬仔餅; "piglet biscuits") and sold at bakeries as a chewy snack. They often come individually packaged in small plastic baskets, to symbolize fish being caught or piglets being bound for sale.
  • Flaky: Flaky crusts are most indicative of Suzhou- and Taiwan-style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir-fried in oil. This crust has a texture similar to puff pastry.
  • Tender: Mooncakes from certain provinces of China[which?] are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. Tender crusts are made mainly of a homogenous mix of sugar, oil, flour, and water. This type of crust is also commonly used in other type of Chinese pastries, such as the egg tart.

[edit]Regional variations in mainland China and Taiwan

There are many regional variants of the mooncake. Types of traditional mooncake include:
  • Beijing-style mooncake: This style has two variations. One, called di qiang, was influenced by the Suzhou-style mooncake. It has a light, foamy dough as opposed to a flaky one. The other variation, called "fan mao, has a flaky, white dough. The two most popular fillings are the mountain hawthorn and wisteria blossom flavors. The Beijing-style mooncake is often meticulously decorated.
  • Cantonese-style mooncake: Originating from Guangdong province, the Cantonese style mooncake has multiple variations. The ingredients used for the fillings are various: lotus seed paste, melon seed paste, nuts, ham, chicken, duck, roast porkmushrooms, egg yolks, etc. More elaborate versions contain four egg yolks, representing the four phases of the moon. Recent contemporary forms (albeit nontraditional) sold in Hong Kong are even made from chocolate, ice-cream or jelly.[5]
  • Chaoshan (Teochew)-style mooncake: This is another flaky crust variety, but is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is emphasised.
  • Ningbo-style mooncake: This style is also inspired by the Suzhou-style. It is prevalent in Zhejiang province, and has a compact covering. The fillings are either seaweed or ham; it is also known for its spicy and salty flavor.
  • Suzhou-style mooncake:: This style began more than a thousand years ago, and is known for its layers of flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties.Suzhou-style mooncakes feature both sweet and savory types, the latter served hot and usually filled with pork mince. Filling made from roasted black sesame (椒鹽, jiāoyán') are common in flaky Suzhou-style mooncakes.
  • Yunnan-style mooncake: Also known as t'o to the residents, its distinctive feature is the combination of various flours for the dough, and includes rice flourwheat flour, and buckwheat flour. Most of the variations are sweet.

  • Taiwanese-style mooncake: The most traditional mooncake found within Taiwan is filled with sweetened red bean paste, sometimes with mochi in the center. The most common traditional mooncakes coming from Taiwan are filled mung bean(lu dou) or taro paste, generally with a salted duck egg yolk in the mung bean mooncakes, and either salted duck egg or a savory treat in the taro mooncakes.[6] Modern, more trendy Taiwanese moon cakes are wide in variety that include low fat, lard free and ice cream versions. Popular modern flavors include green tea, chocolate, and tiramisu.

Wednesday, August 29, 2012

My Friend Yu is a song writer in Hong kong and a food critic

This interview is in Cantonese, with no English subtitle but Chinese 
my friend Yu is multidisciplinary in art and food, Successful Hong kong Song writer and food critic savvy, with couple books and CD  here is interview on this new song for this new Movie 
I just cant wait to be back in Hong kong (My Second home)
愛情時光緣起緣滅Love is fleeting, as time


Tuesday, August 28, 2012

Maison Cote @ Vancouver Williams Sonoma, Artisan Market

I was invited to participate to Williams Sonoma, Artisan Market, 
Saturday September 15 from 12 to 4 PM  
I am very Thankful to Williams Sonoma Vancouver to have recognize my work as a Local Artisan 
I will bring a (florilège) display of my best work
Please come to visit 

2903 Granville Street
Vancouver, BC V6H-3H8

Welcome to the Whistler Farmers Market

Friday, August 24, 2012

Maison Cote & Sea to Sky Salts @ Vancouver West End Farmers Market Tomorrow

I will be at the Vancouver West End Farmers Market Tomorrow from 9 Am to 2 PM
We are as well at the PNE booth 575 
Hope to see you 

Tuesday, August 21, 2012

Maison Cote & Sea to Sky Salt at the PNE and on Granville Island Farmers Market

We are at the PNE, Market Place Booth 575 
I will be at the Granville Island  Farmers Market this thursday 
West End Farmers Market Saturday 
 Whistler Farmers Market on Sunday
Maison Cote Sea to Sky Salt 

Friday, August 17, 2012

Why could we have some economic zone in Canada

In several Country the Government have understood when you have a neighbor Country with a big fiscal disadvantage compare to your own, to created economic bubble zone, where you keep the workers & the taxes into the Country instead of bleeding money on the other side,  we all ear, see or read what happen in Bellingham Washington where a small event become out of proportion.

5 Economical bubble to start in Canada on a 10 years trial should be very interesting to see how it could work,  huge mega box stores complex with the best the world could offer, a post office where you could clear custom right away with less high price, Matching US price in Canadian $  mini Airports for short destination Regional, National and in the US, we will keep great job in the Country and the line at the Boarder will become a breeze for really important Business...

I understand in Canada we have a Dairy quota so why not make some arrangement for the East Indian Community a Dairy farm in BC where they could cater to the need of this Canadian community as Lot of them are Vegetarian and Milk is a big source of protein ( Panner...)
We accommodate lot of different Canadian Culture young and old,  in Montreal as an Example no Parking ticket are issue in the Jewish neighborhood on Shabbat day, as the Orthodox Jews could not operate any machinery and are dedicated to prayer,  there is food to the Canadian Standard (not for Human consumption) but approve for certain Canadian community as a cultural difference, We could talk about Halal or Kosher food... for the unhappy voices telling us we will loose more business if every one go, I am not sure we will as we are loosing so much taxes revenue already, why not try it 200 Million Passage at the Boarder every year with exemption going from $200 to 800.00 per head not including Basic Grocery or Gas it is a lot of money   ...
This is Our Country, we could shape it the way we want it, if the majority agree.
What do you think?

Skillet Bread Recipe

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

The proof is in the bread.
The Curious Palate's been at it again.  Forget the fact that their early-morning bacon wafts make me crazy (apologies to those of you who take my morning classes, for my nose leads my eyes to wander in their direction), or that the sweet potato fries qualify as my vegetable for the day; the newest death trap in The Market is bread.  Chef Tim and I had been swapping, feeding and playing with our Santa Monica Sourdough Starter for a few months, and now that a new staff is busy perfecting recipes in the sweet corner spot, the intoxicating smell of yeast permeates the halls.

Before you get scared by the idea of kneading, know that this bread will feel more like cooking.  A simple formula, a worthy vessel and topped with the summer's best offerings, this Skillet Bread is a great gateway recipe to get your toes in the bread-making water.  

Skillet Bread
In a large (10 or 12") cast iron pan, place:
2 Tbsps Olive Oil (preferably NOT extra virgin)

In a large bowl, place:
2/3 cup warm-ish water (not hot)
1/2 tsp yeast (active dry or rapid rise)
1 tsp salt
1 Tbsp Olive Oil (preferably NOT extra virgin)
2 cups all purpose flour 

and whatever you'd like on top!  may we suggest:
3 Tbsps Olive Oil (preferably NOT extra virgin)
2 tsps coarse sea salt
1 onion, sliced and sauteed or caramelized
1 shallot, minced
3-4 sprigs of thyme
1/2 cup fresh spinach or chard
1 large tomato, sliced
1 cup parmesan cheese, shredded or sliced

1) Mix all of your ingredients in the large bowl together with a wooden spoon.  Once it comes together, go ahead and knead them for 5 minutes.  Don't worry if this looks and feels very sticky.  Add just enough flour to make it workable.  You can also do this with a stand mixer fitted with the dough hook.  
2) Place the dough in your skillet and allow it to rise for 2 hours.
3) Preheat your oven to 500 degrees.  Dimple your dough lightly, especially in the middle.
4) Lightly brush the olive oil over the bread.  Top with your goodies and sprinkle the cheese.
5) Bake for at least 25 minutes.  Once a nice golden color, remove from oven and serve warm.

Wishing you a delicious day,
Clémence and Hadley 

Wednesday, August 15, 2012

Granville Island Farmers Market

We are in the last Stretch of our Summer season  we will be again at the Granville Island Farmers Market Tomorrow from 9 AM to 4 PM 

Tuesday, August 14, 2012

Bacon Balsamic Vinegar

Bacon & black truffle coleslaw 

We will be bottling our famous bacon balsamic part of our famous Unkosher line

Our Fantastic bacon sea salt line
Bacon, Bacon & black truffle, bacon & tomatoes, bacon Toasted onion, prosciutto & fig, spicy chorizo 

Bacon Balsamic & Bacon Mustard

Maison Cote Edible made in Vancouver Establish in 1991 Incorporated in 1993
Sea to Sky Salt Register Trademark

Available only true our Farmers Market & Crafts Show 
see our schedule online  

Friday, August 10, 2012

The Joy of growing some of your foods

The Great joy to grow some of our food  there is no space at home for anythings els so I start this year to grow in more alternative  form  in pot but in suspended basket from the house 
 Musket grape
 Mission Figs
 Meyer Lemon  Outside only for summer  back inside in mid September
Yuzu  all year around as a evergreen
 Sansho pepper

Ladner Night Market, Maison Cote Edible made in Vancouver & Sea to Sky Salt will be there

Every year we have this wonderful Night Market in Ladner
(Nothing to do with the Ladner Market, The only Market where I was never accepted ???) 

The streets of Ladner Village will soon again glow with community goodwill at dusk as the Heart of Ladner night market makes a return after a one-year absence.
The event, which raises funds for the Delta Hospice Society, is scheduled for Aug. 18 from 4 to 9 p.m. at Harbourside Plaza on Delta Street. Organizers Michael Rudd and Ali Roddam are looking forward to staging the market which has elicited Ladner's strong sense of community from area businesses and residents keen to see its return.
The event took a break in 2011 as Roddam concentrated on raising her family.
But the memories from the previous one were still so strong it wasn't uncommon for people to enquire about plans for this year's market.
"We've both had people come up to us on the street and say, 'We're so excited for the night market,'" said Roddam who owns Buttercups Children's Boutique. "We're like, you know about that."
"A lot of people are more aware of it this time, and it's mostly been by word of mouth," added Rudd who owns and runs Open Space Yoga.
One of the driving forces this year was getting Budget Foods as a presenting sponsor on board.
"They are such a Ladner company. They have been around a long time, and a lot of people respect them," Rudd said. "So, it's a great fit for us."
In addition to the variety of vendors lining the market will be the Upstart Crow which will host an Art in the Village show. And the Delta Hospice Society will have a tent set up and offer silent auction items.
"Generously, Century Group allow us to take over the (Harbourside Plaza) space. And the vendors are very welcoming to us. So are the (local) residents."
Last time out the market raised around $7,000.
"We're hoping to break that," Roddam said, adding the idea for the event came from the fact both her and Rudd's family had been touched by cancer and the hospice. And they both wanted to find a way to contribute to the Ladner facility.
"A lot of these events that get put on as fund raisers, there's a huge cost for staffing. We put it on with a small group of volunteers and 100 per cent of the profits go towards the hospice," Rudd said, adding plenty of assistance to keep that return intact comes from services donated by local businesses.
"Take, for example, the lighting. That's coming from Double R Rentals. It's all really about giving back and not about spending money to make money."
This time out the event has also spread a little bit further across the street from the market at Billie's Barbershop where owner Adina Shore will be having her chairs staffed by local TV and movie celebrities who will be offering buzz cuts. Under the guidance of hair styling professionals they will provide a really close trim for $5.
Slated to be on hand are Richard Ian Cox from Once Upon a Time, and Manoj Sood who appeared in the CBC comedy series Little Mosque on the Prairie.
Shore said she is also working on expanding that list and expects to have some additions right up until the day.
More information about the Heart of Ladner night market is available at

This is such of a great event I am very happy to be back to Ladner Night Market  to all my faithful Ladner Clients I will be there with my Line of Sea salt from Maison Cote Edible Made in Vancouver  and Sea to Sky Salt Blends Just cant wait to see you all again Saturday From 4 to 9 PM 

This Market is for a Charity  

The market will be located at 
4877 Delta St
Delta, BC V4K 2K6, Canada

Bacon & Truffle Coleslaw  served in a Martini glass rim with lemon  & Maison Cote Bacon sea salt Flakes