Sunday, June 30, 2013

Tomorrow will be very hot, try rubarb water so refreshing

 Rhubarb Water

for 4 person
  • 4-cup of on-peel and dice rhubarb
  • 2 1/2 cup of water
  • 3/4 cup simple syrup (equal part water and sugar bring to a boil till sugar and water blend perfectly then cool off in the fridge 
  • Juice of 1 lemon 
So easy
put all ing. in a blender, pass it true a Sieve or a cheese cloth keep the purer to make a compote in a large pan bring to the rhubarb water to a boil true a medium hot heat then filter with a melt coffee filter or a double cheese cloth keep refrigerated great for Children or Adult strait or with Vodka...

Thursday, June 27, 2013

Bacon Bourbon Ice cream recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Bacon Ice Cream

All screaming. 
For some ice cream.

Yeah, Hadley's got game.  Showed up to work with a ridiculously large tub of outrageously delicious ice cream (thankfully, we were around with outlandishly large spoons).  Created with love for sweet friends, this ice cream has friendship written all over it.  

As with all our recipes, feel free to make it your own.  Email us your ice cream concoctions and we'll pick one for our next ice cream class (stay tuned)!

Hadley's Ridiculously Creamy and Rich and Delicious Bacon Bourbon Ice Cream.
This ice cream was originally made for my friends and newlyweds, KC and Lizzie, bacon lovers extraordinaire.

Candied Bacon
In an oven set to 400, place:
5 pieces of thick cut bacon

Set aside: 
2 tbsps brown sugar

1. Place bacon in an oven preheated to 400˚ cook until crispy(about 15-20 minutes).
2. Remove bacon from oven. Sprinkle 1 tbsp brown sugar over the bacon. Flip and repeat with second tablespoon of brown sugar. Cool and break up.

Bacon Bourbon Ice Cream
In a small pot bring to a boil:
1 -1/4 cups milk

In a medium bowl, whisk: 
5 egg yolks
1/4 cup sugar

Set aside:
1 cup heavy cream, chilled
2 tbsps brown sugar
1 vanilla bean, scraped

1 tbsp bourbon
Candied bacon(see above)

1.  Heat the milk slowly in a pan to boiling point, stirring constantly.
2.  Whisk egg yolks and sugar together until they are light, smooth and fluffy.
Pour half of the heated milk slowly over the egg mixture, beating all the time.
3  Return the mixture to the stove and cook over a low heat, constantly stirring with a wooden spoon. The mixture will thicken a bit, enough to form a coating on the back of the spoon.
Pour thickened mixture into a bowl and cool before placing in the freezer to  chill.
4.  Once the milk mixture is cold, stir in chilled cream, vanilla, and brown sugar.
5.  Place the milk mixture in the bowl of an ice cream maker and follow manufacturers instructions.
6.  Just before the ice cream is completely set add bacon and bourbon. Once the desired consistency is achieved remove from ice cream maker and serve. Return to freezer if not using immediately

Have a delicious day!
Clémence and Hadley 

Wednesday, June 26, 2013

Easy 12 Min. meal

Organic pasta
Trout Lake Farmers Market organic mix mushroom
organic tomato 
organic spinach
cottage cheese
after boiling salted water the rest is just a breeze 
 Maison Cote basil olive oil on a hot skillet 
add chorizo, mushrooms, let them render their juice add tomatoes then add spinach let them cook trow cook pasta in the large skillet and toss 
around 12 min. great fast meal,
 chorizo are already salty so I do not see the use of more sea salt  but go accordingly to your own taste

Friday, June 21, 2013

Blueberry pie recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Tm pie
Sharing is caring. 
Pie is so special.  People who make pie are even more special.  Messy pies are especially lovely, and fruity pies are my favorite (after the chocolate silk wonder, of course), but pie makers with a voice and a story are the yummiest of all.  Some of my favorite pie-tellers live close (very dangerous) and some I follow from afar (reading their blogs, not stalking).

In honor of those bakers with something to say, here is my short list of favorite pie makers in town. Some have stories as delicious as their pies.  

Joy the Baker.  That pretty much sums it up.  One of the loveliest women I know, with a sass in her voice and crazy, crazy wonderful recipes.

Roxana Jullapat.  Have you been to Cook's County yet?  Pastry Chef and owner Roxana makes the sweetest, prettiest little pies and killer granola.

Evan Kleiman.  The Queen.  The mother of all flaky crust makers.  

Hadley.  She makes the most tender crust.  Don't miss her classes!

Noteworthy places to grab a flaky wonder: HuckleberryBrite Spot Platineand Shortcake.

***I am super excited to announce that the Pie a Day phenomenon is coming, and I CAN"T WAIT!!  Check in on Evan Kleiman's Good Food blogin the near future to get a glimpse of some of L.A.'s finest pie makers.  

Blueberry Pie
In the bowl of a food processor, large bowl (if using pastry cutter) or stand mixer, place: 
3 cups flour 
1 tsp salt 
1 Tbsp sugar

Set aside:
10 oz butter, very cold and cut into small squares

Set aside:
2/3 cup water, very cold

1) Place the dry ingredients in a food processor and pulse 4 or 5 times. You can also do this by hand with a pastry cutter or with the paddle on a stand mixer. 
2) Add the butter and pulse just until small pebbles form. 
3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms.
4) Remove from the food processor (carefully) ! and form a flat disc. Wrap in plastic and refrigerate for 1 hour (or 20 minutes in the freezer). 
5) Roll your dough in a shape 3" larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge. 
6) Fill with blueberry filling and bake at 375 until golden.

Blueberry Filling
8 cups blueberries     
2 T. sugar 
1/4 cup water (omit if using frozen fruit)
1 tsp flour 

1) Place blueberries (or peaches) and 1/4 cup water in a saucepan and bring to a boil. Simmer the berries for 3 to 4 minutes, until they are cooked and juicy. 
2) In a small bowl, mix the flour and remaining water until smooth. 
3) Add the flour mixture, sugar, and ginger to the sauce and stir until the sauce is thickened.  Chill before pouring into pie crust.

Have a delicious day!
Clémence and Hadley 

Wednesday, June 19, 2013

Maison Cote Edible made in Vancouver® / Granville Island Public Market

We will be on a 11 day streetch on Granville Island Public Market starting this Friday June 21 true July 01 + Trout lake Farmers market on Saturday  Whistler farmers market on Sunday as well

and so much more 
Maison Cote Edible made in Vancouver® 
Foods Artisan establish in Vancouver since 1993

Olives Community Market Whistler

Maison Cote Edible made in Vancouver®
 is proud to offer part of our collection to Olive Community Market in Whistler
 I am a proud member of Whistler farmers market for 13 years already and never we where approach by any of the local shops over-there
(Except the Fairmont Hotel for our mini box perfect gifts for convention or wedding)
when Angela owner of Olives Community Market was looking to open her new whistler market, she approach all of the food Farmers & foods Artisan and support us since January, you could find a part of my production at function Junction location Whistler 
7 day a week and all year around   

On your way to Whistler make a quick stop to fill up for you week-end  or just for a great soup and Sandwich  all made locally 

Thank-you Angela 

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

Main 604-932-3484     -     Fax 604-932-3585

Monday, June 10, 2013

Private Dim Sum class at the Peninsula hotel Hong Kong

The Peninsula Hong Kong's dim sum kitchen is one of the most revered in the world. Don't leave without learning to make dim sum, one of Hong Kong's most popular dishes. Dim sum - meaning "to touch the heart" - gets its name from the fact that it used to be a snack, rather than a meal to languish over, in order to provide a little taste without being filling. This class pays tribute to this traditional custom, which is now a staple of Hong Kong dining culture and has shaped the way we cook and eat, and continues to evolve and influence eastern cuisine globally in restaurants today.

Programme Summary

Take this once-in-a-lifetime experience and step into the kitchens to master dim sum making with gifted Dim Sum Chef, Henry Fong - all in one and a half hours. Learn the history of the popular Chinese delicacy before participating in a hands-on cooking session in the hotel's dim sum kitchen. A professional photographer will capture the action and hopefully a few smiling gems to take home. At the end of the journey, you will be able to try your own savoury dim sum including a little Chinese dessert at The Peninsula's award-winning Cantonese restaurant, Spring Moon.


HK$2,000 per person
Price is subject to 10% service charge.

Additional Details

  • The programme duration is 1.5 hours from 10:00 am to 11:30 am.
  • Advance reservation of 72 hours is required.
  • The minimum number of persons is two and maximum number of persons is six.
  • Minimum 12 years of age.

Friday, June 7, 2013

Maison Cote edible made in Vancouver ® Additional Farmers Market June 08 & 09 2013

I am please to add two new date for Vancouver Farmers Market 

June 08 at West End Farmers Market,  
1100 comox street, vancouver, bc canada 
9 to 2 every Saturday 

June 09  Kitsilano Farmers Market 
10th avenue and larch street, vancouver, bc canada
10 to 2  every Sunday

 Change for Saturday June 15 
I will be at Trout Lake and not at the West End 
 9 to 2  every Saturday

Thursday, June 6, 2013

Every good little French girl knows how to make three things, crepes, vinaigrette and tarte tatin

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

We are so excited to bring you our sweets from Gourmandise and Curious Baker to thisSunday's Hollywood Farmers Market alongside L.A.'s best bakers, pastry shops and pastry students.  All proceeds benefit edible schoolyards.
Les bonnes crêpes. 
Every good little French girl knows how to make three things: crepes, vinaigrette and tarte tatin.  I can't say I was a model child, but I can make a mean, paper-thin crepes to hold everything from a slice of gruyere to, you guessed it, chocolate.   Have fun with this one!

In a medium bowl, whisk together:
1 1/3 cups flour
1 tsp sugar
pinch of salt

In a larger bowl, whisk together:
4 eggs
1 cup milk
1/2 cup water
2 tsps olive oil
zest of a half a lemon (optional)

1. Pour the dry ingredients over the wet and whisk until well combined.  Your batter should be almost watery; add more water, a few tablespoons at a time, until you reach your desired consistency.
2. Let the dough rest on the counter for a few minutes while you ready your pan.
3. Place a crepe or sautee pan on a burner.  Heat on medium high.  Once hot, lightly oil the pan.
4. Pick up your pan and, using a measuring cup or ladle, pour a thin amount of batter while twisting the pan around.  You want a paper-thin amount of batter in your hot pan.
5. Once the crepe is nearly fully cooked, flip it over and cook on the other side just until it is evenly browned.

Quick tips
1. To easily and evenly oil your pan, cut a potato in half and dip it into a bowl with a bit of oil in it.  Stick a fork in the potato and apply the oil with it.
2. You can store the batter in the fridge for up to a week.  Simply take it out and thin the batter with some room temperature water.

Macerated Berries
All this means is that you'll be tossing berries with some form of sugar to bread down the fruit gently.  Here's what I like around early summer, but feel free to customize seasonally!
Toss gently together in a medium bowl:
1/2 cup blueberries
1 cup strawberries, cut into thirds
1/4 cup chopped, toasted pistachios
1/2 cup honey

1. Once tossed, leave the fruit on the counter for a good half and hour (or longer in the fridge).  
2. Pour out a little bit of the liquid that has been siphoned off the fruit and place in a small bowl.
3. Make your crepes, then fill with fruit.  Roll up the crepes and pour the reserved syrup over the crepes.

Have a delicious day!
Clémence and Hadley