Tuesday, July 30, 2013

Whistler Upper Village (Milestones)

After a long day at the Wonderful Sunday Whistler Farmers Market,  I like to relax a little before going to bed and I am always surprised by Whistler Upper Village Milestones Restaurant, not high gastronomy but very honest foods, bistro style at reasonable price for the location. 
I am always happy to get there with friends + beautiful terrace too
Lamb Shank on gnocchi and vegies, very nice

Saturday, July 27, 2013

Figs Season

Oh this is one of my prefer time in Summer when I start to harvest my Black mission figs  
 I like to pick them up from the sun and eat them as is 

Rosemary and figs for pork roast

 Next are my Quetch, Italian plum  yummy 
I really enjoy my garden 

Monday, July 22, 2013

Whistler Farmers Market

What a beuatiful day again in Whistler Farmers Market 

Saturday, July 20, 2013

Vancouver West End Farmers Market Bounty

I love Vancouver West End Market 
Love Forstbauer Organic 
Little Qualicam Cheese 
I made a baby kale pesto with some Caraway Jill cheese 
So Good 

Wednesday, July 17, 2013

Garlic Scape Pesto

  • ½ cup chopped garlic scapes
  • ½ cup grated parmesan or feta cheese for spinach 
  • ⅓ cup lightly toasted nuts ( I do not like pine nut I prefer pecan or hazel nuts)
  • ½ cup fresh chop basil or chop spinach, packed tightly 
  • juice of ½ lemon
  • French Celtic fine sea salt & fresh ground pepper to taste
  • ⅓ cup good quality olive oil
  1. Add everything all ingredients to a food processor keep olive oil for later
  2. Process until everything is finely chopped and almost a paste.
  3. Leave the processor running and stream in oil
  4. It will only take a moment of two for the mixture to emulsify  
  5.        top with olive oil seal and refrigerate 
  6. Can be stored in the refrigerator for several days, freeze well.

Vancouver and Whistler Farmers Market bounty

Organic BC Blueberry Mint from the garden roll oats

Organic Eggs, mushroom, potatoes parsley, tomatoes, zucchini  
I see a Frittata
Love Summer and love love love Vancouver & Whistler Farmers market  

Thursday, July 11, 2013

Tropical Almond Cookies, gluten and dairy free recipe

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Tropical Almond Cookies
Hadley developed this naturally gluten and dairy free recipe. It screams summer!

In a medium bowl, whisk:
2 cups (240 grams) almond flour
1/2 tsp baking soda
1/2 tsp salt

In the bowl of a stand mixer beat:
3oz coconut oil, melted
1 cup brown sugar
1 medium overripe banana

Set aside: 
1/2 cup dried pineapple, chopped
1/3 cup roasted macadamia nuts, chopped

Whisk the almond flour, baking soda and salt together and set aside.
In the bowl of a stand mixer, beat coconut oil, brown sugar, and banana until smooth and light.
Add in pineapple and macadamia nuts and mix until distributed.
Add in flour mixture and beat until smooth.
Scoop dough onto parchment lined cookie sheets and bake in an oven preheated to 350˚ for 10-12 minutes, or until just golden on the edges.

Have a delicious day!
Clémence and Hadley 

Tuesday, July 9, 2013

Caponata, a zesty eggplant easy dish for summer

 From the garden
 From the green grocer
From the Farmers Market
In can or frozen, cherry tomatoes or not, unpit olive or slice it will all work
You have a lots of choices to fine your ingredients for a fuller meal add tuna ...
have fun 

Caponata, a zesty eggplant spread,  serve more often in Summer and great for outdoor entertaining. It makes a tasty appetizer for party. Served in a hollowed out shiny eggplant, surrounded by madras & mango toasts with which to spread it on or in a sandwich there is no rules it is just good food add to a pasta on rice or quinoa... add zucchinis roasted pepper if you want it to  here is my basic caponata recipe 
you could adapted as you wish 
Enjoy! Summer go so fast 



3 Small Eggplants
2 Teaspoons Salt
1/3 Cup Olive Oil
3 Small Onions, Chopped
2 to 3 Cloves Garlic, Minced
2 Stalks Of Celery, Chopped
1  cup of  chopped Tomatoes
1/2 Cup Olives, Green or Black, Chopped
1/4 Cup Capers
1/4 Cup Fresh Chopped Parsley
1/4 Cup prosecco Vinegar
Sea salt & Pepper
Maison Cote chili citrus (optional)
To Serve: Curry Mango Toast (optional)


Peel the eggplants, and cut into 1/2 to 1 inch pieces.
Put in a colander, sprinkle with the salt and leave 30 minutes.
In a large pan, add a few tablespoons of the oil, and when hot add the onions, and cook until soft.
Add the celery and garlic, and cook 5 minutes.
Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick.
Rinse the salt from the eggplant and pat dry.
Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant.
Cook until the eggplant is tender and turning golden brown.
Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes.
Check the seasonings and let come to room temperature before serving. 
For the curry mango toast add one tea spoon of Maison Cote Curry mango to a 1/4 Lbs butter at room temperature spread on toast and grill at the last minute in the oven served with the Caponata 

Friday, July 5, 2013

Refillable French Herbs traditional mills

Olive wood herb mill
Fill with Maison Cote Herbes de Provence or Herbes de Provence fleur de sel

 Each herb mill is hand made in France from select olive wood. The Olive wood and acrylic grinder-mill is used throughout France in the kitchen. Herb mill is sturdy enough for daily use and comes already filled with four oz. of Herbes de Provence spices. Olive wood is the most prized natural wood which gourmet utensils and cooking tools can be made from.

French Ceramic hand painted 
Fill with Maison Cote Herbes de Provence or Herbes de Provence fleur de sel

Les Chefs Quebec my prefert cooking contest

I am so hook on this show From French CBC with a team of exceptional professional talents 
a brigade of future chefs featuring local produce strong classic technique and a great touch of creativity 
no stupid ingredients a great respect of all  I just love this show Émission Les Chefs! - Radio-Canada

Émission Les Chefs! - Radio-Canada
Photo: Quel aliment aimeriez-vous que notre brigade cuisine et pourquoi? #LesChefs