Wednesday, February 26, 2014

Live and Fried. Churros recipe

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 The Gourmandise School  
 Sweets and Savories

Live and Fried.
We're so excited to start bringing you more of our classes- straight in your kitchen and with playback features. Rewind the stunning footage of glaze dripping of the warm, pillowy doughnuts.  Replay the scientific explanation behind yeast and sugars. Our online classes through Tastemade are filmed in the same format as the ones you've taken with us, only they're priced at $29.99 and accessible anytime, anywhere.

The Doughnut class was released last Friday with an incredible response. We're celebrating by offering a two for one deal- you buy the Doughnut episode, you get Macarons on us.  The deal will expire on Friday, so click here, log in and enter this code: (bake2for1). Looking for something more savory?  Indian Chef Kaumudi Marathe of Un-Curry fame released this stunning Intro to Indian class here. Want more fried goodness?  Scroll down for our Churro recipe.  Let us know which other classes you'd like to see online!

In a medium saucepot, place:
1 cup water
4 1/2 ounces butter
pinch salt

Set aside:
1 cup flour
5 eggs

1.Bring the water, butter,and salt to a simmer.  Turn the heat off
2. Add the flour all at once and stir vigorously.  Turn the heat on to low and stir until the mixture creates a layer of dough on the bottom of the saucepot.
3. Place the mixture in a larger bowl and mix just a little to release the steam.
4. Whisk in the eggs, one at a time, until a smooth and even batter forms.  Start heating the oil.
5. Once your oil has reached 350 degrees, you can start frying.
6. Have a pair of scissors nearby.  Pipe segments of dough, cutting them at your tip once you reach a desired length.  Fry each churro for 4-5 minutes, longer if your test churro is raw in the center (this will vary depending on the size of your tip).
7. Pick your churros up carefully tongs or a slotted spoon.  Toss them in the cinnamon sugar.
8. Wait just a few minutes before eating- they are hot!!!

Wishing you a delicious day, 
Clémence and Hadley 

Saturday, February 15, 2014

Puerto Vallarta Saturday Market

Puerto Vallarta Old Town Farmers market, Very nice place I had the chance to talk to the owner and she is from Victoria BC so fun,  great Market  do not miss if you are in PV on Saturday10 AM to 2 PM Music, foods, farmers, food creator... just a wonderful day for everybody

Tuesday, February 11, 2014

Puerto Vallarta Work Holiday

I am in Puerto Vallarta working on my Cook book and the new step for my business 
As I do not eat meat  it is easier to cook for my self  here is a small sample of today feast
Raw salad cucumbers, chick peas, tomatoes, chayote, flat parsly, olive oil, lime & lemon, chipotle pure. 
 Chipotle peanut guacamole, Jicama, young romaine leaves, and some tortilla

 Young romaine leaf guacamole and jicama
 wrap & eat delicious

 My neighbor

 Sunset on bandera bay 
 From Puerto Vallarta, Bonne nuit, Buenos noches, Good night 

Monday, February 10, 2014

Westin hotel YVR

With a 6 Am Flight to LA I prefer to stay at the Westin Richmond as they have a rate for BC resident and a shuttle to YVR at 3 45 Am 
On my way to Los Angeles again Then Mexico

Sunday, February 9, 2014

Dinner at Po Kong with James

Easy breakfast, blueberry & maple porridge

Great morning breakfast in a rice cooker 
1 cup of porridge 2 cup &1/2 of water, 1 cup of fresh blueberry, 1 soup spoon of maple sugar 

Saturday, February 8, 2014

Vegan stew

Vegan Stew 
Lentil, quinoa, chick peas, roots vegetables (beets, turnips, carrots) cauliflowers, tomatoes, 1 lemon grape seed oil rice vinegar, hot sauce, sea salt & pepper 
so easy so tasty

Thursday, February 6, 2014

37 days as a full vegetarian

 I always love vegetarian & vegan food but this year I just stop eating meat and process food.
I am so surprise to see how easy it is for me to follow this life style.
I work very long hours from May to December,  7 day a week and often more then 12 hours a day but I really love my life and my work as I am pretty great at it , but true year I neglect the quality of my food source by eating more into restaurants good & bad, fast food outlet on my way to whistler at the farmers market, it was easier to stop at Tim Horton for a extra large coffee and a bacon egg bagel breakfast then make a lunch. have some great pastry at the Markets and icecream
I am lucky at 54 to have no health problem except ezyma on my two foot and pain on my knees and one foot.
The trigger this time is when I had to shop for new pants and realize Xtra large was not big enough  and need XXtra large a 42 size fell like I was a sausage in a casing.
I had to do something and I was ready to as I do not want to finish my life in a well chair on need a crane to put me out of bed.

Just before the Holiday I stop eating process food  quit coffee and black tea, became totally vegetarian, no more chip, chocolate and my prefer one menage at 3 with ben & gerry.
In less then 40 days I am now comfortable in a 40 size pant size from Seanjohn.
I do not feel this big burst of energy but I am not tire and I have no problem to get out everyday to take a walk.

Simple fresh food, less oil, lest sugar and lot of fresh juices to start my day with some oats meal
Life get better every day

Steak dinner.

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Love is at steak.
1. Valentine's Day is coming up.
2. Don't stress over it.
3. Make something from scratch.
4. Revel in your culinary prowess with friends, a friend, a loved one or a new sweetheart.
5. Eat.
6. The rest is none of our business.

Hadley's menu for a recent private event had my eyes rolling back into my belly.  These simple recipes highlight the best of winter- root vegetables, nuts and a classic steak that needs only a few steps to grilled perfection.

Now- none of this matters unless you get your hands on some
great ingredients.  Enter Giles, the Santa Monica Merchant, and his fine selection of grass-fed meats, local cheeses and exquisite produce.  He's our neighbor (and a dangerous source of Albion strawberries during an unlikely season) and can put all of your ingredients together for this fine meal.  Just
call ahead and have them put together all your produce and protein needs for this or any in-season meal you've got planned, drive up to The Market and pick it up in just moment. 
Giles and his staff are conveniently located a few doors down from us in The Market and offer delivery service of their produce boxes, a retails selection of his meats, produce and cheeses and recipes on their site. If making it to the farmers markets is tough, the Merchant's selections, from the same farmers, are a great option at great prices.
Steak dinner.
4 servings
It's winter, you wouldn't know it, but most of the grills on my street are in hibernation.  We make these on cast-iron grill pans, available anywhere but especially at Cook by VenokadoAn equally dangerous-for-cooks-neighbor.

4 New York Strip Sirloin Steaks, or steak of your choice 
2 garlic clove, thinly sliced 
2 tsp chopped fresh rosemary 
1 tsp red pepper flakes 
zest of 1 lemon 
2 tsp cracked black pepper 
2 tbsp coarse sea salt 
2 tbsp extra-virgin olive oil

1. Season the steaks with rosemary, garlic, hot pepper, lemon zest, salt and pepper and drizzle with olive oil. Refrigerate for 2 to 4 hours. Let the steaks come to room temperature before grilling.
2. Heat a grill to medium-high. Grill steaks to desired temperature, about 5 to 6 minutes per side for medium-rare. Rest the steaks, covered in aluminum foil, for 8 to 10 minutes.

Honey and Citrus Glazed Carrots with Hazelnuts and Burrata
1 tbsp butter
2lbs sliced carrots
1/4 cup honey
1/2 cup chicken broth
Juice and zest 1 orange
1 tsp salt
1/4 tsp pepper

1/2lb burrata
1/3 cup finely chopped hazelnuts, toasted

1. Melt butter in a large skillet.  Add honey, broth, orange juice and orange zest and stir until combine. 
2. Place carrots in a baking dish pour liquid on top. Bake at 350˚ for 20 minutes. Season with salt and pepper. Top with burrata and hazelnuts.
Wishing you a delicious day, 
Clémence and Hadley