Thursday, February 28, 2013

Energy Bars Recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Home stretch.
We've got a lot of athletes on staff here, most of them runners. When not baking or running the front office, Hadley and Jamie train and come up with delicious concoctions to keep their energy level in tip top shape.

Granola bars are some of our favorite DIY pantry items (check out our Pantry Staples classes here and here), in part because they're free of preservatives, totally interchangeable with a variety of fruits and nuts and simple enough for kids to make on their own.  This recipe is vegan and GF, as all of Hadley's recipes are.  Email us your favorite combination- with pictures if you like- and we'll post them on our FB page. 

Don't forget that Sunday, March 17 is the L.A. Marathon!

Hadley's Pre-during-and-post-run Energy Bars
1/2 cup cashews
1 cup dried apricots
1 cup shredded coconut
1/3 cup rolled oats
2 tbsps agave syrup
2 tbsps coconut oil, melted
3 tbsps pumpkin, hemp or chia seeds
1/2 tsp ground ginger
1/4 tsp salt

Line a 8x8 inch baking pan with parchment paper, set aside. 

Place cashews and apricots in a food processor and process until nuts are evenly chopped. Add coconut, oats, agave syrup, coconut oil, pumpkin seeds, ginger and salt. Process until mixture comes together. 

Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge. Wrap tightly and take on your run!

Wishing you a delicious day,
Clémence and Hadley 

Wednesday, February 27, 2013

I found this recipie to make coconut cheese

Coconut Milk Cheddar 
2 cans coconut milk (full fat, thai kitchen brand prefered)
3 T agar flakes *(see notes below if using agar powder)
1 t white balsamic vinegar
4 T tapioca starch
1 t smoked paprika
1/4 t liquid smoke
2 t sea salt
1/4 c nutritional yeast flakes (optional but definitely gives it more cheesy-ness) - UPDATE
Pinch of turmeric (for more authentic cheese color - optional)

1. Boil coconut milk until no longer seperated. Add white balsamic vinegar, agar flakes, and salt. Boil gently for 15. * (no need to boil 15 minutes if using agar agar powder)
2. Add remaining ingredients, one at a time. Whisking all the while! Cook another 5-10 minutes.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool two hours. You can also stick in fridge when cool and use the next day. Slice and enjoy! (If it's refridgerated, you can actually grate it. It's a little slippery though and easier to just slice).

*UPDATE (please read): Agar agar powder speeds this wonderful process of vegan cheese-making. With the agar agar powder, you don't have to boil it nearly as long. Use only three teaspoons with the powder. After you add the vinegar, agar agar powder and salt to the milk mixture, let it get a good boil then add all the remaining ingredients one by one whisking all the while. Remove from heat and Place in container.

This I have to try 

How to open a coconut


open the little 3 point on the top of coconut  with a good knife or a clean nail and hammer Drink the water
split in two the coconut with a cleaver 

 Take a point out off the nut the rest will be easy to remove with a knif. Alway take your time do not ruch or force to much as it is very easy to hurt yourself 

Here is the flesh or coconut meat  I will shave it and make vegan coconut bacon 

Tuesday, February 26, 2013

Vegan Coconut Bacon

Thank-you to 


From Fettle Vegan: 
Sharing healthy vegan recipies  
As a vegan, I don't usually 'miss' meat. I don't crave it, or wish I still ate it- mostly. Bacon is my exception. I still don't cave actual pig-flesh bacon, but I definitely crave the salty, smoky flavor that comes along with it. Being away from it quelled those cravings for quite some time...until we tried Phoney Baloney's Elvis Sandwich. Stuffed with creamy peanut butter, sweet bananas, and salty coconut bacon, this sandwich taught me one thing: coconut bacon is a keeper. I learned how to make it the next day and have been making a batch almost-biweekly since.
Its a great addition to salads, sandwiches, soups...even desserts! But don't let me fool you-its addictive. You'll get to the point where you'll barely be able to walk by a bag without grabbing a handful of the stuff...or is that just me?
The recipe is super easy to make, and a great way to teach non-vegans that we make damn good food too!
3 1/2 cups flaked coconut
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon freshly ground black pepper (optional)
Preheat oven to 325 degrees.
Combine liquid smoke, braggs, maple syrup, and water in a large mixing bowl. Pour in flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. Once the coconut is evenly coated, pour it onto a non-stick baking sheet and slide it the oven. Bake for 20-25 minutes, using a spatula to flip the 'bacon' about every 5 minutes so it cooks evenly. This stuff WILL burn if you're not keeping an eye on it and regularly flipping it, so please do. Coconut bacon can be stored in a sealed bag or container for up to a week, refrigerator optional.

Vegan Lemon Cheesecake from Fettle Vegan

Thank-you to 


This dish tastes like a lighter version of a key lime lavender! Its not too sweet, with the crust adding a delicious crunchy texture to every creamy bite.
We adapted the recipe from This Rawsome Vegan Life.

More of a chocolate fan?
Check out the recipe for  Chocolate Chip Cheesecake. Based off of this cheesecake recipe, its smooth, creamy, and just a little bit chocolatey! 
1/2 cup dates
1 1/2 cup nuts (I used almonds and cashews)
3 tablespoons melted coconut oil

Blend all ingredients together in a food processor.
Line a cake pan or pie tin with non-stick or waxed paper.
Press mixture into the sides and bottom of pan.
Refrigerate to set, about one hour.
3 cups cashews
3/4 cup lemon juice
2/3 cup agave nectar
3/4 cup melted coconut oil
1 teaspoon salt
3 teaspoons dried lavender
1 teaspoon vanilla extract

Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes.
Then taste test...with a very large spoon. Because seriously, this stuff is HEAVEN. It is awesome, it is delicious, and I don't feel guilty overeating it.
Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!
Coconut Whipped Cream:
(adapted from Healthy Happy Life)
1 can full fat coconut milk
3 tablespoons powdered sugar
1-2 teaspoons vanilla

Sit one can of coconut milk in the fridge overnight. Being careful not to tip or jostle the can, remove the thick white stuff from the top half of the can, leaving the clear liquid left at the bottom.
Put this thick white stuff into a mixing bowl with the sugar and vanilla.
Mix with hand beaters...and mix, mix, mix! Mix until all mixture become light, airy, fluffy and whipped cream looking!
P.S. Apparently the brand you buy matters. We bought Mother's Market store brand and had no trouble!

Monday, February 25, 2013

No Meat Monday, easy lunch

Easy Sandwich 
Organic whole wheat bread (from la baguette & L'echalote)
Avocado pure
Yves veggie burger
Roasted red bell pepper 
Mix lettuce 
Maison Cote Dijon style mustard  
Maison Cote Kitsilano peppercorn  
Finish with MC lemon olive oil 

Thursday, February 21, 2013

Rainny day perfect for soup and veggy wrap

Perfect day in Vancouver for warm soup & veggy wrap

Stacked Chocolate Mousse recipie

You dropped the bombe on me, baby.
Bonjour sweet friends!  I've got the great fortune to be writing to you from Paris, where loads of delicious R&D is taking place (take note!  new techniques and new flavors will be showing up in classes very soon).  

There are loads of citrus and chocolate desserts in patisserie windows while pastry chefs patiently await the start of spring when berries and the first stone fruit begin appearing.  This technique for mousses,chocolate especially, is one of my favorites; master this and it will become a favorite in your arsenal.  Pâte à Bombe is simple a base (Pâte), usually used for making dome-shaped desserts (Bombe), but we use it for anything from a mousse cake layer to a decadent frozen filling for cream puffs.

Stacked Chocolate Mousse
Pâte à Bombe
Pate a bombe is a base for any mousse you like, requiring no other stabilizers, no egg whites and no gelatin.  You can make a larger batch of the base and store it in the fridge for several days, adding whatever you desire, followed by whipped cream, for your own custom flavors.  I've added everything from salted caramel to raspberry puree.

Prepare 4 medium glass jars, ramekins, cups or a large serving dish by placing them in the freezer while you work.

In a medium saucepan, place:
1 cup sugar
1/4 cup water

In the bowl of a stand mixer, place:
6 yolks

Set aside:
1 cup heavy cream whipped to just stiff (but not too stiff) peaks
1/2 cup melted dark chocolate
1/2 cup melted milk chocolate

1) Beat the eggs for 4-5 minutes, or until a ribbon forms.
2) Bring the water and sugar to 240 degrees (or until thick bubbles appear and you can no longer see the bottom of your pot); do not allow the sugar to caramelize.  Pour over eggs slowly while whipping over medium speed.
3) Beat until the mixture returns to a ribbon (about 5-6 minutes).
4) Split the base into two bowls, adding each chocolate to a bowl and mixing until just combined.
5) Once the mixtures feel room temperature again, fold equal amounts of whipped cream into each bowl until it disappears.
6) Place half of one chocolate mousse on the bottom of each vessel.  Freeze for 5 minutes and top with the other mousse.  Serve cold- and top with anything from fresh berries to whipped cream and chocolate shaving.

Wishing you a delicious day,
Clémence and Hadley 

Maldon Salt regular or Smoked


Maldon Sea Salt is now one of the best recognised brands in the market. Its soft white flaky crystals are completely natural, without artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less, is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.

125Gr  $5.99 Each
1.5 Kilo  39.99 each

Smoked Maldon Salt 
125 Gr  $7.50 each 3 box for $21.00

Monday, February 18, 2013

Maison Cote on Granville Island Public Market Friday to Sunday Feb 22 to 24

I will be on Granville Island this week end from  9 AM to 7 PM,  Friday Saturday & Sunday Feb 22 to 24 hope to see you then.  Keep in mid if you need vanilla beans (1/4 LBS Madagascar around 30 beans) you have to pre order as we do not sale them direct at our table 
The Price remain the same at this moment  $20.00 for 1/4 LBS
but the price are going up due to a world shortage 
Our Fantastic real Madagascar vamilla sugar infuse with organic cane sugar

Vanilla Paste, Ectract and real pure madagascar vanilla fresh powder no starch no maltrodextrin

Sunday, February 17, 2013

Tilapia with Lemon-Tarragon Mustard Sauce

 Tilapia with Lemon-Tarragon Sauce

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8 ounces dried whole wheat orzo pasta ) Well Seasoned Langley)
1 (5- to 6-ounce) package baby spinach
2 tablespoons olive oil
2 teaspoons finely shredded lemon or orange peel
1/4 teaspoon salt
1 1/2 pounds fresh or frozen tilapia fillets or other lean white fish fillets
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon Dijon-style tarragon mustard
Paprika (optional)

For Spinach Orzo, prepare orzo according to package directions; drain. Return to hot pan; immediately toss orzo with spinach, half of the olive oil, the lemon peel, salt pepper to taste.

Meanwhile rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with seasoned salt. In a very large skillet heat remaining 1 tablespoon oil over medium heat.

Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter. Cover and keep warm.

For sauce, add broth and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in tarragon mustard heat through.

Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.

Pecan or Walnut Shortbread

Plain, Pecan or Walnut Shortbread

Makes: 1/2 sheet tray

Plain Shortbread Base:
Makes 70 squares. Cut them 7 X 10

6 cups all-purpose flour
1-1/2 cups granulated sugar
1-1/2 lb cold butter chopped in small cubes

Walnut or Pecan Base
4 cups all-purpose flour
1 cup granulated sugar
1 lb cold butter chopped in small cubes

Topping for walnut or pecan shortbread:
4 oz unsalted butter
4 oz unsalted margarine
3/4 cup dark corn syrup
1/2 cup dark brown sugar
1/4 cup heavy cream
4-1/2 cup walnut or pecans pieces

For both bases: Mix everything together in a bowl. Crumble lightly through your fingers so the butter incorporating in the flour, not pushing too hard and making chunks.

Pour the bowl of filling onto a flat lightly spread half sheet pan. Spread evenly the crumble and lightly cover with plastic and push evenly on the shortbread all over with a metal spatula.

For plain shortbread:
Bake the base in a convection oven at 325ºF for plain about 15-17 minutes so it has a slight brown color and base spring back when touch in the middle.  When taking out of the oven, immediately sprinkle lightly with of white sugar while it is still hot, then cover completely.

For the pecan or walnut topping:
In a pot, melt everything together except the nuts.  When it comes to a boil. Take off the heat and fold in the nuts.

For the walnut or pecan shortbread:
Bake in convection at 325ºF for about 10 to 12 minutes so it has a nice golden color and base spring back when you touch it. When taking out of the oven, immediately put the topping over it.  

Pour and spread evenly over the entire base with the nut filling.

Place in the oven at 350ºF for 15 minutes, so you get a rapid boil of sugar in the middle of the nuts.

Place on the rack to cool.
Recipe courtesy of
Joanne Purnell
Chef de Cuisine
Good Gracious! Events,
Los Angeles, CA

Vanilla Paste Caramel popcorn crunch

Vanilla Caramel Corn Crunch

Makes about 20 cups.
  • 12 ounces air-popped popcorn, or 4 (3-ounce) bags natural microwave popcorn
  • 1 cup (2 sticks) butter
  • 2 cups firmly packed dark brown sugar
  • 1/2 cup corn syrup
  • 2 teaspoons Vanilla Bean Paste
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
Preheat the oven to 250 degrees. Pop the popcorn, discarding any unpopped kernels.
Arrange the popcorn evenly in a large roasting pan. Place in the oven.
Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do no burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.
Variation:  For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.

Friday, February 15, 2013

Maison Cote potatoes seasoning bacon waffles recipie

Maison Cote (Bacon Potato Waffles)

Yield: 4 appetizer servings
1 large russete potatoes & 1 large yam or large sweet potato or just two of your choice
4 large farmers market organic eggs
50 gram sifted all purpuse flour
50 gram grated Parmesan cheese
2 tea spoon of bacon cook and chop in small pieces
1 Tbsp. Maison Cote Potatoes seasoning
liquid as needed (pale ale or club soda...)
Small piece bacon rind

1. Boil potatoes and yam in water until done. Drain and peel. Press through a ricer.
2. With a electric hand-beater, mix mashed potatoes with eggs, flour, parmesan, bacon pieces and Maison Cote potatoes seasoning until you have a thick dough. Add a little liquid blend until you have a slightly running batter (like a thick pancake batter).
3. Preheat the waffle iron, rub with the fat-side of the bacon rind or alternative, add the batter and bake to a golden brown. After each waffle rub the iron with the bacon rind (butter for vegetarian or grapeseeds oil for vegan before making the next one).
4. Serve the waffle immediately.
add avocado and poach egg on top for a great breakfast

E-mail of the week

 I received this email from a client today at my return from Los Angeles 'am it make me so happy

Just made a roast using your spice Vancouver Steak Seasoning . 1 word, Amaison!

that is just so cute  Thank-you for you email 

Thursday, February 14, 2013

Maison Cote At New West Winter Farmers Market

Maison Cote Edible made in Vancouver®
will be at the New West Winter Farmers MArket this Saturday Feb 16
hope to see you  

Monthly Winter Market coming in December

February 16

Come join us for the market this Saturday from 11am – 3pm at River Market!  We’ve got lots of great food and craft vendors lined up, including a whole second floor filled with yummy prepared foods, wonderful craft items, gorgeous jewelry and fun activities for the kids.  Be sure to take the escalator/elevator ride up to check them out. Ron Ulrich will be providing the Heritage Grill sponsored... [Read more]

Shop Local at the Royal City Farmers Market in New Westminster! Our winter markets currently run indoors from 11am to 3pm on the first and third Saturday of each month at River Market, located at 810 Quayside Drive. The City of New Westminster sponsors free parking during our winter markets on the west end of the B Deck at the parkade located at 6th Street and Columbia.

Higgins' Family Jambalaya recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Let these sausages roll with good times.
It's Mardi Gras and Hadley's roots run deep.  She's from Atlanta, but her mom's family hails from Louisiana, and with that comes a rich tradition of cooking and some fabulous baking.  We invite you to revel in Fat Tuesday's offerings (check out some of our favorites on Facebook).  

Enjoy this one- it's straight from her family cookbook, uses one large pan and can be tailored any way you like to create your own family tradition.

Higgins' Family Jambalaya
1lb smoked sausage, thinly sliced (I used chicken Sausage) not precooked
2 tbsps olive oil
2/3 cup chopped green pepper
3 cloves garlic
3/4 cup chopped flat leaf parsley
1 28oz can of diced tomatoes
2 cups low sodium chicken broth
1 cup chopped green onions, both white and green parts
1 1/2 tsps thyme
2 bay leaves
2 tsps oregano
1 tbsp Tony Chaceros seasoning
1/4 tsp ground pepper
1/4 tsp cayenne pepper
2 cups long grain converted rice(uncle ben's absorbs liquid best)
3 lbs raw shrimp, peeled and deveined 
1) Saute sausage over medium heat in 4 quart pot until firm. Remove from pot with slotted spoon and set aside.
2) Add olive oil to sausage drippings, and add green pepper, garlic, parsley and celery for 5 minutes until tender.
3) Add tomatoes with liquid, chicken broth, green onions to the pot.
4) Stir in spices and add rice and sausage.
5) Cover the pot and reduce heat to low. Cook down for 30 minutes, stirring occasionally to make sure the rice doesn't stick.
6) Add shrimp and cookie until pink. 
7) Transfer to a large dish and bake at 350˚ for 25 minutes. Add more broth if it starts to get fry.
8) Serve with crusty french bread and a green salad.

Wishing you a delicious day,
Clémence and Hadley