Monday, December 24, 2012

Maison Cote (Grinder intruction)

You have recived one of my salt or pepper grinder and you wonder how to use it  well here is the basic info

Basic Grinder
Sorry those two pic are blur  but they show how to open the lid

This part is the grinder
 Where I point my finger is the lock  unscrew to open and refil

 Do not pull on the grinder to try to open as the rivet might pop out and then it will be ruin

 This is the dial for the grind size

Thursday, December 20, 2012

Make your own Mustard

Infused a dijon or a old fashion mustard with some dry herbs or spices is a wonderfull way to bring a little extra flavor to your days

 Make from scratch it easy as well

Easy to make but need 4 day of rest befor use

  • 6 tablespoons mustard seeds black and yellow 
  • 1/2 cup mustard powder for binding 
  • 3 tablespoons vinegar (cider, white wine. balsamic or sherry ) 
  • 1/2 cup white wine, port wine, merlot or water 
  • 2 teaspoons salt 
  • 2 tablespoons honey 
  • 2 tablespoons grated fresh horseradish 
  • 1/4 cup minced fresh herbs (really any kind) 

  1. Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole because you are using mustard powder, too.
  2. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.
  3. Pour in the vinegar and wine or water, then stir well. When everything is incorporated, pour into a glass jar and store in the fridge. Wait at least 4 day before using. Mustard made this way will last several months in the fridge

How to make Compound butters / "Beurre composé"

With all theses party coming to us for Christmas  here is a very easy and super tasty little gifts to bring to any friends true the festive season 
Compound butters Beurre composé

So easy to do so wonderful to recive
To make compound butter, you need to soften the butter and whip additional elements like aromatic liquids, herbs and spices into it. Refrigerate the reformed butter until it becomes firm. You can also give different shapes to the butter before chilling and use it as garnish later. Savory compound butters include a variety of ingredients like dried mushrooms, smoked paprika, mustard, saffron...
Fresh paste made from cilantro, chilies, parsley, dill, garlic, anchovies, mango & ginger...
Infusion with Alcohol  Cognac, port wine, Riesling...
Chop ingredients.  black truffle, salt confit meyer lemon...

 Pour the butter on vegetables and meat and let it melt to give food a rich flavor. Spread the butter before making sandwiches. You can also serve it with grilled meat or fish. 

 Organic butter
 Chilies , lemon grass, basil, salt confit meyer lemon, garlic, cilantro, truffle

You could put it in a pasty pouch and pipe it into a butter plate
Great to Stir fry as well
Compound butter has a smaller shelf life so use it just a few days after making it. 
The maximum you can use it for a month, only if frozen. 

one I really like is a tea infused butter  here is a recipe Infusion green tea Unsalted butter. Make sure to use a bit more butter than the recipe for whatever you're baking suggests because the butter will stick to the tea leaves. About 1 1/2 teaspoons of strong, loose tea How to make it all happen:
  1. In a small saucepan, melt the butter into liquid
2. Add the tea leaves
3. Heat the mixture for 5 minutes on low heat
4. Remove the pan from the heat and let it stand for 5 minutes so that the butter is colored by the tea leaves                                                                                                                                             5. Pour the mixture through a sieve while pressing on the tea leaves. Throw the leaves away.
6. Let the mixture come to room temperature and then use it like regular butter in what you're baking

You could try it with a lapsang souchong smoke tea or with a rooibos 

Tuesday, December 18, 2012

Maison Cote Perfect stocking stuffers sea salt mini boxes...

Maison Cote offert since 1991 a great selection of gourmet spices, infused sea salt, peppers blends, rub, infused and aged balsamic, infused oil, sea salt and pepper grinder  & vanilla beans, paste, extract, powder & so much more ...

Mini Sea salt sampler boxes  
$4.00 Each or 3 for $10.00

Mini Sea salt sampler boxes  
4 per box $15.00

Thursday, December 13, 2012

Olive Oil Cake with Blueberries and Pistachio Syrup

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories
Santa-Monica CA.

Olive Oil Cake with Blueberries and Pistachio Syrup
You can bake this cake in an 8 or 9" cake pan or as 18 individual cupcakes (cutting the baking time in half).

In a large bowl, place:
1 cup sugar
2/3 cup plain, whole milk yogurt (creme fraiche will also do)
3 large eggs
2/3 cup extra virgin olive oil
zest of 1 orange 
In another, smaller bowl, place:
1- 2/3 cup flour
1 -1/2 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
Set aside:
1 cup fresh blueberries
1 cup pistachio simple syrup (see recipe below)
1.  Preheat oven to 350.  Butter the sides of an 8 or 9" round cake pan (3" tall pans are best for this cake).  Cut out an 8 or 9" circle of parchment paper and place it at the bottom of the pan.
2. Whisk together your wet ingredients.
3. Whisk together your dry ingredients.  Pour the dry ingredients over the wet ones and stir just until combined.
4. Pour the batter into your cake pan or muffin tin and sprinkle with bluberries.  
5. Bake for 30-40 minutes, or until set in the middle.  Invert cake after 5 minutes of cooling onto a serving plate and peel off parchment paper.  Pour syrup as soon as you invert the cake.
Pistachio Simple Syrup
1 cup water
1 cup sugar
1 cup pistachios 
1.  Toast the pistachios by placing them on a cookie sheet and into a preheated 350 oven.  I like them well done, so 6-8 minutes usually does the trick.
2. Prepare your simple syrup by bringing the water and sugar to a simmer oven medium heat.  Once the sugar has dissolved, add 1/2 your pistachios.
3. Continue cooking down the syrup for 8-10 minutes, or until noticeably thicker.  Pour over your inverted cake.  Sprinkle cake with remaining pistachios.  

Wishing you a delicious day,
Clémence and Hadley 

Saturday, December 8, 2012

Infused Olive Oil

I just finish to bottle some Basil, rosemary, habanero, lemon & Truffle olive Oil 
We are on granville island till Dec 19