Oh Winter Tomatos

Oh so sad Summer is gone and fall is fast leaving  winter is at our door with it winter crop of rock tomatoes  the only way they taste a bit more like Summer is by cutting them thin and flavour them with basil and oil a bit of sea salt and top on a slice of brie on top of a good crusted bead 

Maison Cote at Granville Island Public Market in December

This December we will be on Granville Island Public Market  with confirf date from Dec 03 true Dec 19  Then back Dec 27 true 30 

We are on the Waiting list for  Dec 17 to 24

Hope to see you then 

25 year old Modena traditional balsamic

Italian elixir only 3 Left 

This traditional balsamic vinegar of Modena is at least 25 years old.

It is not an ordinary vinegar as the word vinegar may suggest but a true mysterious Italian elixir. Traditional balsamic vinegar of Modena is made with trebbiano grapes must. This must is first boiled in an open vat over a fire. The juice is then placed in high quality wooden barrels (oak, chestnut, then cherrywood, ash and mulberry barrels) for at least 25 years and up to 80 years. It undergoes a long oxidation and fermentation process. This long aging process lets it achieve a unique and exceptionnal balance of fragrances and flavors.

Tasting : bright dark brown colour. Fluid and syrupy consistency. Complex fragrances with a noticeable harmony of sweet and sour notes.

100 ML.  $130.00 per bottle

Maison Cote Edible made in Vancouver, Vanilla for Holiday Baking

As we are all familiar with vanilla extract, very popular flavor in our world.  Maison Cote Vanilla Extract is a 2 fold  each fold is 100 beans per gallon of alcohol  a stronger flavor for your pastry, Maison Cote paste offer full-bodied vanilla flavor with a unique twist: the addition of the distinctive vanilla seeds in a rich concentrated paste. Vanilla bean paste have a thicker viscosity great to flavor cakes, puddings, cookies, custards, icing, frosting's, whipped cream, ice cream or anywhere the flavor and appearance of vanilla bean is desired, great on seafood, butter & potatoes. Using vanilla paste saves the effort of scraping the seeds from the whole vanilla bean and render a full vanilla flavor as the extract just leave a delicate imprint of vanilla, You will experience a professional result, you get a much fuller, richer and intense hit of vanilla. Our Vanilla Paste is for the chef or baker who wants performance out of their vanilla. Since it is full of Vanilla seeds this paste packs a serious flavor punch!

Maison Cote Pure Vanilla Powder is as it name mention Pure nothing els then ground Vanilla beans pod & seeds, you could see on our picture  the vanilla  powder is dark as it should be as the Vanilla beans are the same color there is cheap vanilla powder in Vancouver Store they are beige  Read the ingredients before as they are full of maltrodextrine, starch...

For the purist we cary  Vanilla beans  Madagascar a wonderful aroma of light cook buttery vanilla  in pack of 5 for $6.00  2 pack for $10.00 or in 1/4 Lbs  $20.00

 

Warm Salad of Roasted Artichoke, New Potatoes and Pine Nuts

From my Friends in Santa Monica  Warm Salad of Roasted Artichoke, New Potatoes and Pine Nuts Serves 6 1 lb. baby artichokes  1 lb. fingerling potatoes  ¼ cup pine nuts 1 lemon 6 cloves garlic, peeled 1 small bunch parsley, chopped Sea salt Extra virgin olive oil Parmesan, pecorino or asiago cheese (whole, not grated!) Pre-heat the oven to 375. Cut the potatoes in half lengthwise, and blanch in boiling water for 5 minutes. Shock in cold water for 5 minutes to stop the cooking. Combine the potatoes, artichokes, garlic cloves and pine nuts in a roasting pan. Using a vegetable peeler, remove a few long curls of lemon zest and add to the pan. Give everything a nice lug or 2 of olive oil so all the items are coated. Bake in a 375-degree oven until all the veggies are soft and beginning to brown-about 45 minutes. Take out of the oven and toss in a large handful of chopped parsley, the juice of the lemons and perhaps more salt and olive oil. Turn onto a serving platter, top with shavings of Parmesan, pecorino or asiago cheese (also made with your handy vegetable peeler) and serve.    Wishing you a delicious day, Clémence and Hadley

Oru Dinning at the Pacific Rim Fairmont Hotel Vancouver

Every year after Circle Craft I invited my Family and friend who have help me to a good Dinner where price is no object, it is hard even in big city to fine a great restaurant late on a Sunday or Monday Night
I start this tradition years ago  where we go to the Pan Pacific hotel or at the 5 sails from the same hotel.
I remember the first time we try to go to the 5 sails it was just to late on a Sunday night to be served or there was a private function, we enjoy the little bar where they served a very decent meal, When we finally where in time for the last service at the 5 sails we where very happy and the food and service where wonderful, the second year we did go and it was horrible so we switch the following year to Oru at the Pacific Rim Fairmont Hotel Sunday night always a challenge for those big hotel, but there was a seafood buffet  very nice my family really like it so I decide to please them again this year at the same place after Circle Craft Show last Sunday,  so the 3 of us  get to Oru. When we get there, there was a function in the foyer of the restaurant but Oru was open for business, we get to our table, the service was impeccable, Everyone run like there was a million clients, As I was so relax after my own show at Circle Craft I was just happy to be sitting down, not in a rush at all  & in a very good mood,  the show from the Kitchen stadium was impressive, working as a well oil machine preparing all the dishes in a perfect rhythm, We received our first appetizers

We order

natural pastures buffalo mozzarella caprese | 16

village farms tomatoes, watercress, tomato and cracked pepper jam, basil purée

Not bad the Tomatoes and pepper jelly was the most memorable taste, like fresh tomatoes water in agar or liquid pectin

I do not remember the basil puree but deep fry basil leafs  it was OK, not spectacular

yarrow meadows duck and rabbit terrine | 14

Lostock Farms Rabbit, heirloom radish salad, house-made mustard and pickled mustard seeds

Two little dry triangle of terrine  with some mustard seeds bloom in Vinegar Nothing spectacular 

for our main courses we chose

James had

12 oz angus reserve striploin | 38

&

chimichurri mashed potatoes | 6

Well I am very surprise to see a restaurant of this level not to have a sous vide station 

the meat was order medium rare and it was so caramelize and the center have no degree of coloration  it was very strange  as James removed all the side of it piece as it was so hard and burn 

the Potato with chimichurri was exceptional

Julisa had 

lobster and angus reserve short rib | 45

whole lobster with chili lime butter, braised short rib, roasted root vegetables, chimichurri whipped potatoes

The lobster was OK  but the braised short rib was horrible dry and look like a left over for the day before as we where all very disappointed  we where quiet thinking we have to find a new place for Next year

I had

thiessen "blue foot" chicken fricassée | 28

pan roasted chicken breast, chorizo jus, pearl onion, sweet pea, crispy fingerling potato

Well I do not know how you could dry out a chicken leg like this but they did

The server ask me if I was done with my meal and how it was   I respond it was OK Thank-you 

then he reply just OK was it something wrong with your dish  I respond  the chicken was very dry , but it find it OK 

I was so tired I just want to go back to the Hall and finish wrapping my 2 pallet to go back to my factory. 

The Server was genuine if apologies  I told him do not worried it find, he insisted in offering complimentary desert 

I refused I repeat we are fine, everything is fine, do not worried about it , 

I just ask the bill as I just want to leave 

When the bill arrived he removed my dish from the bill ( It was very nice but not necessary as I have eat my dish) 

I leave a very good tip as the service was not the problem 

I do not Understand how a restaurant of this caliber could miss out on such basic cuisine dishes, it like there is no chef 

or sous chef to tastes what is coming out of the kitchen.

So disappointing, it is not the money is the lack of seriousness in a good cuisine.

My family ask me to go to a Chinese restaurant next time.

I am very sorry to write this critic but it was so, so bad.

  

Vanilla Extract Recipe

You have purchase 1/4 Lb of Maison Cote Madagascar Vanilla beans and you are looking to make for the first time your own extract well here is a simple guideline 

Vanilla Extract Recipe                                                    List of Ingredients 1 Cup of Vodka 

You could choose how strong you want your extract  the more beans you infused the stronger your extract will be 

Here is a guide of mild to strong Extract

Mild extract  6 Vanilla Beans per cup of vodka up to 24 beans per cup for a very strong extract, If you want it you could add 1/4 TSP corn syrup (optional) to give a sweeter body to your extract, do not add honey, maple syrup or any other sugar to you extract just 

Split the beans with a sharp knife and chop into half inch pieces.

Place Vodka, chopped beans and corn syrup in an airtight sterilized glass container

Store in a cool place for 3-6 months to allow the extraction to take place.

                             You will have usable extract in about 1 month give or take. 

Shake the container couple time per week.

Thank-you from Maison Cote, Vancouver food artisan

Thank-you again for a wonderful show at the 2012  Circle Craft Christmas Fair, Every year you show up in larger number  bringing a family member, a friend a visitor...  to celebrate Canadian Artisan work, 

Thank-you for your constant support and patronage. One s again we are so happy to be able to served you Remember I am at your service and hope to see you at any of our shows, farmers markets, Granville Island Public Market or to our open houses true the year.

Thank-you so Much for you support to Canadian Artisan

Sincerely

Jean-Pierre Cote 

Maison Cote Vancouver Food Artisan

Maison Cote Salt & Pepper Grinders

You might have received one of my wonderful salt or pepper grinder & maybe you are wondering how to make it work well here we go 

 I design the single and double grinder with the same mechanism 

the metal have 3 part, where I point is the screw to the left to open and refill, the longer part is holding your grinder and the last part is the cap where you see the small line at the top  where you lift the lid and grind upside down 

to the right to close and look

 Do not pull on the grinder to try to open it as you will unsnap the lock holding the ceramic grinder to the shell of your grinder  once pull  it is not good anymore

under the top lid when remove you could adjust your grind size just by turning left or right 

Enjoy your new Grinder 

Thank-you in your trust in a Vancouver food Artisan 

Sincerely

Jean-Pierre Cote at your service in Vancouver Since 1993

Why paid more for 12 & 25 years old Italian Traditional Balsamic Vinegar

We had the chance to received a amazing traditional Balsamic  and we would love for you to enjoy this wonderful product in sale at our Vancouver taste room see our schedule online or for appointment or order  

Just in Time for the holidays

Six-year Balsamic Vinegar by Maletti, Decorative Bottle

Six-year Balsamic Vinegar

This vinegar from Modena is aged in an innovative manner, making it a delicious, cost-friendly accent available to chefs of any ability.

In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. The six year vinegar has an extraordinary density, aroma and depth of flavor with a clean delicate finish. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish.

Size - 250 ml

$30.00

12-year Balsamic Vinegar by Maletti

Maletti 12-year Balsamic Vinegar

Order specialty food products made in Italy from our websites such as this Modena premium balsamic vinegar. In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish. "Due Vittorie" Label.

Size - 100 ml

$100.00 

25 –year Due Vittorie Maletti Balsamic Vinegar

25 –year Due Vittorie Maletti Balsamic Vinegar

In the rich, alluvial soil of Lambrusco di Sorbara in Soliera Italy, just outside of Modena in the Emilia Romagna region, the Maletti family has been producing quality traditional balsamic vinegar (aceto balsamico tradizionale) for generations. The Maletti’s produce their balsamic vinegar from the wine and grape must (unfermented, pressed grape juice and pulp before it’s turned into wine) of selected Lambrusco (red) and Trebbiano (white) grape varietals. Their vinegar is aged in an accelerated yet regulated evaporation process in former wine barrels of French Allier oak. Maletti balsamic vinegar is superb on a wide range of dishes, from fresh strawberries to salad greens topped with Parmigiano Reggiano shavings to most any meat dish. "Due Vittorie" Label.

Size - 100 ml
   $150.00

It done Maison Cote pass the 20,000 pages view on my blog

Maison Cote

 20006 pageviews - 399 posts, last published on Nov 4, 2012 - 23 followers

Thank-you so much

Jean-Pierre Cote  

Maison Cote Edible made in Vancouver ®

& Sea to Sky Salt ®

Vancouver vinegar & oil tasteroom

 This December we will open our doors to a taste room for our Fantastic Balsamic, young and aged traditional and industrial, infused with fruits and herbs or original. Infused olive oil and a large selection of Maison Cote edible made in Vancouver.

We will between Granville Island and my production facility in Marpole

Granville Island December schedule 

December 03 to 16 from 9 Am to 7 PM

December 17 true 26 Waiting list No date schedule at this time for those dates

December 27 to 30 From 9 Am to 7 PM

Open House at Maison Cote Production facility in Marpole

2 -9059 Shaughnessy Street Vancouver

Production facility map

Date & Times

December 6 to 9   from 5 to 8 PM

December 13, 14  from 5 to 8 PM

December 16       from  2 to 6 PM

December  18 to 24 from 2 to 8 PM

Please alway look at our schedule,  things change on a dime sometime

Sauteed Brussels Sprouts with Pomegranate

Sauteed Brussels Sprouts with Pomegranate Brought to you by Ruth Kennison, our resident Chocolatier and delightful hostess. As a person who can't wait to get to the dessert during the holidays, I learned that if I slightly caramelize veggies they turn into a sweet treat during the meal.  I didn't grow up eating these but once I was an adult I discovered that I loved Brussels sprouts and these are my go-to! 1 Tablespoon unsalted butter 1 Tablespoon olive oil 1 pound Brussels sprouts, halved lengthwise 1 Teaspoon Sugar ½ cup vegetable or chicken broth 2 Tablespoons pomegranate seeds as garnish at end Sea salt and freshly ground black pepper, to taste 1.   In a skillet large enough to hold Brussels sprouts in a single layer, melt butter with olive oil over medium heat. 2.   Put the sprouts in the skillet, flat-side down and sauté them for 2 to 3 minutes, or until they begin to turn brown.  Turn them over and increase heat to medium-high.  Add the sugar, broth, salt and pepper.  Cook for 1 minute.  Cover and cook for 2 more minutes.  Remove the lid and cook to reduce the liquid to a glaze.  Shake the pan to make sure that the sprouts are evenly glazed.   Serve immediately. 3.   Add 1 Tablespoon pomegranate seeds to the sprouts as a garnish.  Serves 4. Wishing you a delicious day, Clémence and Hadley