Thursday, January 31, 2013

Quick Vegetarian Dinner

In less then 10 Minute  Quinoa stew in tomatoes sauce asparagus, beans, Yam, Maison Cote Truffle olive oil, mesclun with Maison Cote citrus balsamic, Maison Cote basil & garlic sea salt, Kitsilano pepper 

Quick Breakfast

Poach farmers market organic egg in organic tomatoes broth with asparagus, garlic, chili flakes and some left over Italian summer black truffle some Maison Cote, pepper and trufle sea salt

Fantastic Caramel Poached Pears

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 The Gourmandise School  
 Sweets and Savories

caramelized pears

It's still cold out.  And I'm still craving all things warm, rich and sticky sweet.  We came up with this recipe when left with extra simple syrup that we had infused with saffron and golden raisins.  A pair of lonely pears were sliced in half and grilled face-down on a cast iron pan.  We drenched them with the syrup and cooked 'em down until sticky sweet.  And rich.  And oh so buttery-caramely-happy.  

Enjoy this recipe while pears are still in season, but it's a great recipe for those still a bit firm and not quite ripe.

Caramel Poached Pears
3 cups water
2 cups sugar
1 cup golden raisins
2 threads saffron
1/2 vanilla bean (or 1 tsp extract)

4-8 pears, sliced in half.

1. Bring the water and sugar to boil.  Add the raisins, saffron and vanilla and cook for another 15 minutes on medium heat.  Strain out raisins and set both syrup and raisins aside.

2. Heat a cast iron pan and place pears open-face down.  Cook until they begin to get color on the bottom.

3. Pour syrup over the pears and cook over medium high for 5 minutes.  

4. Cover and cook down another 15 minutes, or until the syrup thickens and pears are soft and buttery when poked with a knife.

5. Carefully arrrange pears on a platter.  Pour desired amount of syrup over the pears.  Add raisins if you like.  SERVE WITH ICE CREAM.

Wishing you a delicious day,
Clémence and Hadley 

Wednesday, January 30, 2013

Basil Pesto & black truffle pasta

There is nothing like black truffle and basil to bring back to life a left over pasta with artichoke, white kidney beans & asparagus 

Tuesday, January 29, 2013

Maison Cote at Granville Island this Week-end

I could not belive it!  I just get back from San Francisco & I am already bored to death so before going back to Los Angeles next week I will be at Granville Island Public Market Saturday and Sunday across le Petit Ami Coffee Shop A7  
OUPS I just received a phone call from Granville Island they move us to A6 across Longlinner fish monger 

Monday, January 28, 2013

Fun class in Victoria BC, Unusual Winter Salads

Friday, January 25, 2013

San Francisco 2013

After 10 days in San Francisco it is time to get back to Seattle for couples day before going back to Los Angeles,  This is my annual winter ritual and I love it San Francisco have lot to offer to anyone, very friendly easy to visit and Public Transport friendly,  San Francisco is not shy about the Gourmet side of this city and if you love food you are here for a treat, from Lulu to In canto, Osha are some of my prefer one but there is for every taste and budget, I did not take lot of picture as lot of those restaurant are so dark for dinner the pic look horrible.
I was stun by the amount of homeless this year as we always stay at the 55 Park we are at the boarder of well and mental breakdown, between Bloomingdales and salvation army.
I saw lot of desperation but as well lot of amazing creative, clever and fantastic peoples,  I get to San mateo to visit a nice neighbourhood with a fantastic shop Draegar's so fantastic and a very nice  French shop on Gouph street call Gourmet & more it was very nice the price are very fair for French import except for one Item, a bit ridiculous I found a jar of lebanese spice, I did not pay attention to the price and later I realize it was $30.00 for a 50 gr. so I should have paid attention but the shop is fantastic and the owner & staff are wonderful, the cheese volt is a experience  you will not forget + a mini terrace at the back of the shop so my style.
San Francisco is not only a great downtown with great theatre, dance, Arts... it is as well the surrounding and this year I explore as well  West Portal  a very nice neighbourhood, I love San Francisco and  I fell home and welcome to this wonderful City.  
Try it this is very fun

Chai Cart
Creme bruler Cart

Ferry Terminal 
View from m hotel room

I get at the last minute to the golden gate Theatre and was able to found a ticket on the 4 th row centre stage for $85.00  instead of the $200.00 ask online  
I love Musical they make me happy  
I will try to have a ticket for the Book of Mormon Tonight in Seattle 
let see if I could score big again this time 
( Oups my bad the show close on January 20) 

Thursday, January 24, 2013

Braised Fennel

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 The Gourmandise School  
 Sweets and Savories

Fennels of love.
Fennel conjures up memories of tickled brushes along roadside walks and and stubborn root systems.  On a more current note, fennel makes Absinthe, giving it a far better street cred than any other vegetable.  At its best, fennel's crunchy base can be cooked down to a lovely, tender side dish and paired with anything from fish to roasted chicken.

I love fennel in nearly every form.  Picked young, we slice it up and add it to salads.  When we forget to harvest and find ourselves with large fan-shaped hearts, I slice it them half and braise them.  And what of the feathers?  The fronds are lovely paired with citrus dressings.  Their licorice-like flavor intensifies this time of year and are better freshly picked.

Enjoy this recipe- it's lovely as a side dish or, once cooked, sliced to accompany your favorite slices of goodness in a sandwich.

On a side note, Anise, as a flavor, can come from one of three plants; anise the herb, star anise the evergreen trees' star-shaped fruit, and fennel, featured vegetable.  On another 'nother side note, fennel is a rather invasive species her in Southern California.  You'll see it alongside PCH and roadways, but planting it outside a contained garden bed isn't recommended.

Braised Fennel
4 small fennel bulbs, with fronds
1/3 cup olive oil
1/2 cup chicken broth
salt and pepper, to taste

1. Cut the stalks at the base of the fennel heart.  Cut down the center of the vegetable, reserving fronds. You will now have 8 halves. Chop 1 tablespoon fronds, (reserving the remainder for the lovely salad you might be making to accompany this meal). 

2. Heat oil in a large skillet or dutch oven over moderately high heat until hot but not smoking.  Place the fennel flat-side down.  Brown well, turning over once, 3 to 4 minutes total.

3. Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

Wishing you a delicious day,
Clémence and Hadley 

Wednesday, January 16, 2013

Brown Butter Butternut Squash Sticky Buns

 The Gourmandise School  
 Sweets and Savories
 Santa Monica 


Buttered up and Squashed down.
Beyond the delicious bounty of the most extraordinary produce we have available here exists a community of small food producers who inspire.  We love being delighted by their innovations in flavors, textures and presentation.

We first met Rose in a bread class; her wild eyes excited about everything related to yeast and dough and shaping.  We watched as she grew her business from an idea to a small operation to a full-scale delivery service and prime location at the Wednesday Santa Monica market.  All of Red Bread's breads are made only from wild yeasts and she's perfected everything from bagels to cracked cookies and the best new brioche we've tasted in a long time (yes, we taste that many)!

So in the spirit of buy-local-make-local-eat-local, we bring you this most seasonal of breakfast breads.  Here is our adaptation using our new brioche base.  To purchase Roses's version, you'll have to

Brown Butter Butternut Squash Sticky Buns
Prepare an 13x9" brownie pan by buttering the sides.

Roast in the oven at 400 for 30 minutes:
1 butternut squash, peeled and cut into cubes.

1. Puree and add spices (cinnamon, nutmeg, cloves-whatever you like)!  Set aside to cool.

In a medium saucepan, brown:
2 sticks butter
1 vanilla bean, scraped, or 1 tsp extract

In the bowl of a stand mixer fitted with the dough hook, stir:
4 cups flour
3 tsps instant dry yeast
1/3 cup sugar

In a medium bowl, whisk together:
5 eggs
1/2 cup milk
2 tsps salt
1/2 cup butternut squash puree

1. Once the butter has browned, pour into a large bowl or rimmed cookie sheet and place in freezer until firm but not frozen (about 20-30 minutes).
2. Mix the dry ingredients in the mixer (or with a wooden spoon and a large bowl if making by hand).  Add the wet ingredients and run mixer at medium speed for about 8 minutes.
3. Add the cold butter, a few pieces at a time, until a smooth dough forms.  Depending on the temperature of your butter, this could take 5-10 minutes.
4. Flatten the dough onto a parchment or plastic-lined cookie sheet and chill for 1 hour.  It will be sticky!
5. Take your dough out and roll it into a rectangle the size of two sheets of paper.  Sprinkle with filling (below) and make sure the longest parts of your rectangle spread from your left to your right.
6. To roll, you'll want to pull back a bit and tuck as you go for a nice, taught finish.  You can see where we're going with this here- check out the photo of our sticky buns we bake for the Curious Baker.
7. Cut your buns about 2" thick and place them spiral-side up in your prepared pan with the glaze (see below).
8. Proof by letting the pan sit in a draft-free place for 2 hours.
9. Bake at 350 degrees for 30-45 minutes, or until nice and golden on the outside and fully cooked between the buns.
10. Top with remaining glaze.  MMMMMMMMmmmm!!!

¾ cup brown sugar
1 tbsps melted butter 
1 tsp cinnamon
1 tsp ginger
pinch of salt  

1.  Melt the butter.  Add the remaining ingredients and mix with a fork. 
2.  Spread the filling over the dough and roll up as directed.  

1 ½ sticks butter
1 1/4 cups brown sugar 
½ cup heavy cream
¼ tsp salt 
1 tsp vanilla 
1 tsp orange zest (optional) 

1. Place all ingredients in a saucepot.  Cook over medium heat until very warm, but do not boil. 
2. Pour 1/2 of the glaze on the bottom of your pan.  Reserve the remainder of the glaze to pour over the buns once they are baked.  

Wishing you a delicious day,
Clémence and Hadley 

First Morning in Seattle

Renaissance Hotel Seattle

Very noisy on the highway I5 hard to sleep 

 Great way to wakeup fantastic breakfast hot and tasty  for room service  very good start  now let go to my meeting 

Monday, January 14, 2013


I will be on my way to Seattle and San Francisco till January 27 
I will keep you posted with pic from our fantastic lunch, dinner ...

Ferry Terminal San Francisco

Figs treat

Looking Ahead to Valentine’s Day
Many foods have a reputation for making romance more pleasurable. The word aphrodisiac comes from Aphrodite, the Greek goddess of sensuality. Lists of popular aphrodisiacs include: figs, chocolate, cinnamon, honey, oysters, and ginger.
The sweet allure of figs is legendary throughout history. A symbol of love and fertility, California figs sensuously avail themselves to the cook in dishes begging to be served on Valentine’s Day. 
Sweetheart Parfaits
Fig-Orange Sauce:
1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid Figs
2/3 cup orange juice
1/3 cup packed golden brown sugar
1 tablespoon orange-flavored liqueur or orange juice
1/2 teaspoon lemon juice
Cheesecake Mousse:
3 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup whipped heavy cream
Topping and Garnish:
1/2 cup crumbled shortbread cookies
1/4 cup chopped, toasted pecans or almonds
Sprigs of fresh mint, optional
To make sauce: In small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4 to 5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
To make mousse: With wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
To serve: Spoon mousse in bottom of 4 martini or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

Thursday, January 10, 2013

Olives Market Whistler is now Open

 January 9th, "Olives" opened it's door to the public for the first time.
During our soft opening period which started today and goes until around Jan 24th. We will be open from 9am until 7PM daily.
During the "soft opening" period, a variety of new products and produce will be arriving daily and our staff will be working thru all of the normal "start-up kinks".
Olives operating hours will be adjusted after the grand opening (around Jan 24th) once we have had a chance to see our customers shopping patterns.
We appreciate your business and look forward to seeing you at Olives Community Market soon.
Angela Perzow-Pelz
For more information contact 

101-1200 Alpha Lake Road - Function Junction Whistler BC,V0N1B3 

Main 604-932-3485     -     Fax 604-932-3585

Olives will be a great alternative to local week end resdents and to tourist dropping in Whistler for a small or long holiday

You will be able to find a great selection of local food Artisan 
starting next week my part of maison Cote Collection will be available at 
Olives Market Whistler 

Wednesday, January 9, 2013

Pear and Hazelnut Cake

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories


Welcome to a sweet New Year!
Oh, I do love a fresh start.  Last years' recipes are filed away to remind us how we loved them at some later date, and new ones are tested, tried, tweaked and, of course, tasted.  We expanded our cookbook collection this holiday season and can't wait to share our favorite new techniques over the next few months.  

In the spirit of honoring the last twelve months of our favorite recipes while ushering in a new set, we bring you caramel and creme fraiche.  Butter and hazelnuts.  And candied pears.  Any of these recipes are wonderful on their own.  Together, they make us swoon!  This recipe was inspired by one of our favorite Pastry Chefs.  Roxana Jullapat is a local gem, and if you haven't yet visited her dessert menu at Cook's County, then let that be your resolution. 

Pear and Hazelnut Cake
Adapted from Roxana Jullapat's recipe in Sunday Suppers at Lucques

Prepare an 8, 9 or 10" cake pan by buttering the sides and cutting out a circle of parchment paper the size of the bottom of the pan.  Lay in the pan after buttering.

In a medium saucepan, brown:
8 ounces unsalted butter (2 sticks)
1 vanilla bean (or 1 Tbsp vanilla extract)
1/4 tsp sea salt

In a large bowl, sift together:
1/4 cup flour
1- 1/4 cups powdered sugar

In the bowl of a stand or hand-held mixer, place:
6 egg whites
2 Tbsps sugar

Set aside:
6 ounces hazelnuts or hazelnut flour, well toasted and cooled
  1. Brown the butter, vanilla and salt by melting them up over medium heat.  Once a golden blond color appears (and you will smell it)!, pull off the heat and swirl.  Cool in the pan for 5 minutes and transfer to another container to cool for 15 minutes.
  2. Beat your egg whites until the reach stiff peaks.
  3. Stir your cooled hazelnuts into the flour mixture.  Stir in your warm, browned butter.
  4. Fold 1/2 of the egg whites into the mixture, then the remaining whites.  Don't overfold- it's best to leave a few streaks of whites rather than deflating them completely.
  5. Bake at 350 until the center is set- somewhere between 25 and 35 minutes, depending on the size of your pan.

Cream Fraiche Caramel
In a medium saucepot, place:
200 g (scant 1 cup) sugar
1 Tbsp water
1/2 tsp lemon juice           

Set aside:
2 ounces (half a stick) salted butter

1/4 cup heavy cream
1/4 cup creme fraiche 
  1. Bring the cream simmer and set aside.
  2. In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
  3. Once you have reached the golden caramel stage, slowly (and carefully) add in the creams. Turn the heat back on to medium-low.
  4. Cook over this heat, stirring occasionally, for about 3-5 minutes. The caramel will thicken a bit.  Turn off heat and add the butter.
  5. Pour over unmolded cake.
Dried Pear Slices
2 pears
  1. Slice the pears as thinly as you can; we like using a mandolin.
  2. Place pears in one layer on a parchment-paper lined cookie sheet.
  3. Bake at lowest heat possible- 175 if you can- for about one hour, or until they are dried.
  4. Peel off paper.
  5. To candy, if desired, melt sugar in a pan until golden brown.  Carefully dip the ends of the pears in the sugar and place the pear slices back onto parchment paper to set.  
  6. Arrange pears over caramel.
Wishing you a delicious day,
Clémence and Hadley