Friday, August 30, 2013

Plums (Quetch) compote

So happy to have my first Quetch harvest 

Cook quetch vodka & maple syrup 
Perfect to serve on a toasted Cherry & Chocolate Pure bread toast and with a fennel butter 

Thursday, August 29, 2013

Cauliflower Rice Stir-Fry

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 The Gourmandise School  
 Sweets and Savories

It's not a flower. 
Like ratatouille, I've got a love/hate relationship with cauliflower.  I ate a lot of it as a kid, never by choice (for those if you romanticizing about ratatouille after watching the film, know that it's not often made, um, well.  More on that in a couple of weeks).  Back to cauliflower.  It turns out that it's related to kale, cabbage and broccoli, and how you cook it is super important to its nutritional content.  If you boil your lovely choux (French for cabbage), you'll lose up to 75% of the healthy compounds you're eating it for.  Steaming and sauteeing them have just traceable affects on them compounds.

This recipe comes from Hadley's archives.  It's hearty enough to serve as a main (and will serve two) or a side.  

Cauliflower Rice Stir-Fry
Serves 4 
In a large skillet, heat:
2 tbsps oil

Then add:
1lb finely grated cauliflower (about 1 large head)

Then add:
5 green onions or scallion, sliced
2 garlic cloves, minced
½ inch ginger nub, minced

Then add:
1 carrot, grated
1 celery spear, finely chopped
1/2 cup snow peas
¼ cup finely chopped bell pepper.

Scramble in a medium bowl:
3 eggs

Set aside:
4 tbsps  tamari
¼ cup sesame oil
black sesame seeds for garnish
Sriracha (optional)

Heat oil in a large skillet. Add cauliflower and sautee for 5-8 minutes.
Add the scallion, ginger and garlic.  Saute for 2-3 minutes or until fragrant.
Add the carrot, celery, snow peas and bell pepper. Saute for another 2-3 minutes.
Whisk the eggs together and set aside. Add the eggs to the pan and scramble them.
Add the tamari and the sesame oil. Continue to cook until crispy.
Garnish with sesame seeds and Sriracha if using

Have a delicious day!
Clémence and Hadley 

Wednesday, August 28, 2013

Whistler Ironman and Whistler Farmers Market

First Wow Great Job to bring such a great event to Whistler,  so so busy in the village Unfortunately we at the Farmers Market & our regular clientele where a bit cut from this event as all road where block + a   lack of interest from the family supporting their love one on the day of the event, It is normal as the event is at the same time as our Market, to bad we where not open on the Saturday instead of the Sunday or the whole week end.

It was just a bit frustrating to be so slow at the always so busy Whistler Farmers Market (worst day in 14 years). I am sure in the next 4 year where this great event will be happening we will find a way to make everybody happy.

Congratulation to all participating at this great event and a big thanks for the great work from the organization Whistler Ironman

PS. just a bit of frustration to get back to the village from Upper village to base two to pick up our car after a long day working at the market not a lot of info to get to it.

Thursday, August 22, 2013

Fig Ice Cream

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories
Some girls love jewelry.  Some love furniture.  I love edible gems.  Those small, lovingly tended bursts of flavor whose caretakers have provided the perfect environment for optimal flavor. 

These are the sorts of varieties that aren't advertised.  A small network of keen-eyed shoppers scan chef's carts for these gems. Early Persian Mulberries, the last of the Blenheim Apricots, and these next few weeks: the Violette de Bordeaux figs.  Ever so sweet, with a hint of strawberry flavor, it is the perfect fig.  While we love the fig recipe below, I recommend using a more traditional fig for the ice cream.  These Violette should be savored on their own.  We got ours from JJ's Lone Daughter; you can find them at the Wednesday and Sat. Downtown Santa Monica markets.  Get them early, one basket per customer only.

On that note, our mission fig tree is ready for the picking.  If you've got a tree with far too much fruit to eat and preserve, give Food Forward a call. They'll harvest and distribute to local food pantries.  Their volunteers are coming to our house next week, but the tree will keep producing for a few more- let me know when you need some!

Fig Ice Cream
This recipe will fit in a standard ice cream maker.

Place in a stainless steel pot:
1 cup milk
1/4 cup sugar
2 tsps or 1 bean vanilla

Set aside:
2 figs, quartered

In a medium bowl, whisk together:
6 yolks
1/4 cupsugar

Set aside:
2 cups heavy cream
6 figs, quartered
  1. Warm the milk, vanilla and sugar until sugar has dissolved.  Add the figs, stir a moment and cover to let steep for one hour (or overnight in the fridge).
  2. Once steeped, bring the milk to a simmer and set aside for a moment.
  3. Whisk your yolks and sugar together until a bit frothy.  Using a cup or ladle, scoop about 1/3 of the milk into your eggs while whisking (keep those eggs moving or they'll curdle)!
  4. Once incorporated, place your whisk back into the pot and stir while pouring the egg mixture into the remaining milk.  
  5. Turn the heat to medium, and whisk for about 3 minutes.  You can tell your mixture has sufficiently cooked by dipping the back of a metal spoon in it and running your finger down the center of the mixture.  If it doesn't spread as it sets, you're all done!
  6. Pour the mixture into a bowl and add the heavy cream.  Chill until cold.
  7. Pour into your ice cream maker and follow the machine's directions.  Add the figs at the last moment, saving a few for plating.
Have a delicious day!
Clémence and Hadley 

Wednesday, August 21, 2013

If you are planning a trip to Whistler this Sunday see Closure Highway Schedule for the Ironman

Follow this link to see closure schedule  
Sunday August 25. Iroman Whistler 2013

I will be at the Farmers Market this Sunday we will arrived just a bit earlier 

Maison Cote at Trout Lake this Saturday

I finally have a small spot at a Vancouver Farmers market,  This Saturday I will be at Trout Lake from 9 Am to 2 PM We are also on Granville Island everyday till mid September 
this week we are facing  Fraser Valley in the Public Market at GI 

Tuesday, August 20, 2013

Maison Cote blog almost 40,000 visit Thank-you !

Pageview chart 39991 pageviews - 556 posts, last published on Aug 20, 2013 - 25 followers

Pageview chart 40099 pageviews - 557 posts, last published on Aug 20, 2013 - 25 followers
Done 40,000 + Thank-you 
Jean-Pierre Cote 

Oh Plum season (Quetch)

This is the first year my Quetch tree is producing  
I am so happy it is a small tree and 60 + plum or as we call them in French Quetch 
just cant wait to pick the first one 

Saturday, August 17, 2013

Best friends in the World, I was shower with Pierre Herme gift from Hong kong

I said it before I really have the best luck in the world & the best friends as well 
Pierre Herme open a new shop in Hong kong and my friend Yu and Alex have shower me with PH wonderful edible gifts
Good luck to fine a good Macaron in Vancouver  the one we find here  could often stay out of refrigeration and are good (as they say for days, Yiacrch, shit alert)
Let me tell you PH macaron are not as good as La Duree  (As well taste in Hong kong shop) but they have travel Paris- Hong kong,  Hong kong-Vancouver to land in my very happy mouth, they are more fragile the La Duree,  but close to perfection.
PH Chocolates are the best I ever taste, often here, the box and the chocolates are pretty but taste all the same,  with PH each chocolate give you a personality and it flavor right away in nuances, fantastic taste 
WOW so good 

 What you really thing I will have some left !
To bad we live in a small city where quality could not survive  we have so many wealthy Vancouverites to bad money do not translate to good taste (Gucci trash)
We live in a City where year after year Subway and Mac Donald are in list for best of Sandwich and fries  ???
We have evolve lot in the last 21 year but still have a long way to go before comparing us to a real international food City 

Wednesday, August 14, 2013

One of the finest food artisan restaurant in the lower mainland ( A Pear Tree Burnaby)

At A Pear Tree Burnaby  
I love this restaurant so much creativity and knowledge of blending flavors 
I really had a great time  
Thank-you Pear Tree for your dedication to perfection

 Classic Flamed Gin and ‘Cascade’ Tomato Soup with Chive Whipped Cream

Witloof Salad with Watercress, Okanagan Pear Dressing,
Candied Walnuts and Aged Gouda

 “Local Prawn Cappuccino” Prawn Bisque Foam with Dashi Custard and BC Prawns

 Braised ‘Peace River’ Lamb Shank Served boneless with
Seared Scallops and Roasted Pear Risotto

       Slow Poached ‘Maple Hills’ Chicken Breast with braised Leg,
Potato Rosti, fresh Mushrooms and a Blanquette Sauce

 Fresh Lemon Tart With Lemon Sour Cream Sorbet
 Pavlova with her fruits sorbet 

Vanilla Creme Brulee with a Crisp Brandy Snap

What a great evening  with my Hong kong Friends

Friday, August 9, 2013

Roasted eggplant Part One

 Large plum and a bit waxy or tacky skin with a firm fruits, cut in two  score deep grid in the flesh add some fresh rosemary, thyme, Greek oregano, garlic, sea salt, pepper olive oil 

Sandwich them back together I personally wrap them in fig leafs then aluminum fold  

 Bake them in the oven at 375 F  till soft 

Vancouver farmers market hierarchy

Every Farmers Market have their own in house rules and it is to the members to decide what is good for them.  At the Vancouver farmers market we are well structured with different comity overlooking at the well being of the whole structure, one in a wild we have to shakes theses rules to see if they are still pertinent to the good of the members 
A Farmers market is for local Farmers first where they do have priority ( this is normal as it is after all a Farmers Market) organic or traditional  the public decide what they want, after you have the foods Artisans such as farmers transforming their crop in preserves... Foods Artisan creating food or foods item for you to enjoy creating your meals ( Breads, pastry, cookies, salsa, pickles, seasonings, vinegars, oil & the local crafters, making your ceramic bowl, cup, mugs, soap makers, jeweler...)
A local Farmers Market is wonderful but when you go to your local Farmers Market and it becoming just like a backward of everything you could find at your local Supermarket  I really question the existence of those Markets,  A Farmers market should be a place where full time & part time farmers have a space to share their work and passion, a nursery for business wanting to stay small and not go to the wholesale circuit but also young company with the drive to become a big player in the local, regional, national or even go global. 
Rules are different from each category, no one is allowed to have a retail stores if so they have 3 years to exit the Vancouver’s Market exception of Baker they have to have a retail store or commercial facility to be at VFM if they open a second location  then they have 3 years to exit the VFM (Whistler is different as soon as a baker open a second location they are out right away) This year is the first time I have 6 weekend date not full at Local farmers market and for a small company it is hard to loose those revenue but those are the rules. For years I was very vocal over this subject when are you to big for local farmers market this is a question only clients and patron could answer as they are the one purchasing from those market .
Till then we will be at local farmers market sporadically till we open our own retail shop as I am getting old to lift those heavy boxes.

Thank-you the Vancouver Farmers market to work to open more and more FM 

Thank-you to the Whistler Farmers market to have me every Sunday’s to showcase my work for the last 14 years ( Next year Whistler Farmers Market will celebrate 20 years anniversary)
Thank-you to Granville Island to offer the Foods Artisan community a place to showcase our work to the world in the Public Market.

Here is some of the great things you could find or do at Farmers market 

Enjoy your Local market and Thank-you for your support