Wednesday, February 18, 2015

Another great vegetables roast with 95% local Vancouver winter farmers and 5% (Italian cauliflower) local independent grocery store

 Fresh veggies  from the Winter Vancouver farmers market  
(except for the cauliflower from local  grocery store)

Cut & well seasoned with Maison Cote
basil olive oil, spices sea salt & pepper

organic mushroom, kale, onion, shallot, olive oil, herbes de Provence, salt & pepper 
Saute in a pan till soft add more olive oil and reserve in the grid. perfect for any omelette or meatloaf  blend with sunflower seeds to make a veggie pate

 Roast in a 350 F 20 to 25min  turn big piece and toss for the smaller one, only one time.
Easy, breeze you are cover girl!

Spring in Vancouver

Beautiful  cauliflowers from the local Independent  grocery store on Davies Street 

 Roasted roots vegetables from the Vancouver Farmers Market and Japanese eggplant with Maison Cote Herbes de Provence and Maison Cote truffle sea salt
 Maison Cote  Black Italian Summer black truffle sea salt 
Vegetables tartare: cucumber, apples & avocado
 Fresh chives from my Garden  February  16  
Love Spring in Vancouver 

Saturday, February 14, 2015

Maison Cote Flavours Artisan Since 1991

Maison Cote
Flavours Artisan
Since 1991

We are at the Granville Island Public Market  Every Friday, Saturday & Sunday  from 9 AM to 7 PM
you could see our schedule following this link

Thursday, February 12, 2015

Make your own Chocolate Truffle for this St Valentin week end

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Show them all love.
I usually have a real easy time not jumping on the bandwagon. I can do without holiday lights on our mailbox and turkey feather wreaths on the front door. But a holiday defined by chocolate and love? ALL over it.

This year, like most years, Ruth (our in-house Chocolatier and cacao educator extraordinaire) and I will be consuming copious amounts of chocolate in the name of research and development. Cue the violins. Hadley just brought a collection of American chocolates back from our country's only cocoa-producing region (can you guess where), all to sort through the meh from the great so you can have a most delicious experience next time you're in class (second row of strings: Go)!

Lastly, so that no one else feels left out, we stocked up on chocolate a few weeks ago before the vultures emptied our wholesaler's stock. With that, we'll be making custom chocolate bars on Saturday, Old School favorites on Sunday and the best.chocolate.chip.cookies.ever this coming Monday. 

For those of you hungry enough to have read this far down- you've won the golden ticket! Enter code Love20% and save 20% off your entirepurchase from today until Sunday (excluding the Alice Medrich classes, more on that delicious news in a few weeks).

Custom Chocolate Truffles
Choose your adventure: infuse the cream by warming it, adding your chosen flavors and covering it for 30 minutes. Strain and go on as directed. Need ideas? Try a bag of earl grey tea, a pinch of lavender buds, the zest of half and orange or a few pieces of pear.

Place in a medium bowl:
10 oz bittersweet chocolate, finely chopped (or run through a food processor)

Place in a saucepot:
1 cup heavy cream

Set aside:
1 ¾ oz butter, room temperature

1. Place the chopped chocolate in a medium-sized bowl
2. Place cream in medium saucepot, bring the heavy cream to a strong simmer.  Remove from heat and let rest for 30 seconds.
3. Pour the hot cream directly over the center of the chocolate. Allow it to sit for 15 seconds.
4. Stir the ganache until all the chocolate has melted. Stir in butter.
5. Let ganache set in room temperature for 6 hours or freeze for 1 hour.
6. Shape truffles by scooping a bit out and loosely shaping into a knobby ball with your palms. Don't try to get them perfect- these are lovely and rustic.
7. Roll truffles in cocoa powder or anything your heart desires.

Wishing you a delicious day, 
Clémence and Hadley 

Tuesday, February 10, 2015

Vegetables couscous

Stir Fry Veggies, black beans,vegetal protein & pecans
With Maison Cote pilpelchuma spires blend  Maison Cote blood orange olive oil 

 Mix  with Moroccan couscous 

Sunday, February 8, 2015

Maison Cote New infuse Sugars grinder

My new collection of infused sugars grinders 
base of cane, beet & maple sugar, infuse with natural fruits & herbs
Pure Madagascar vanilla
Mexican chocolate
Espresso-chipotle-fennel & ginger
Orange & pepper 
Strawberry & basil 

$10.00 Each or 3 for $25.00

Friday, February 6, 2015

Croissant Bread Pudding

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

Croissant Bread Pudding
Before you start, get an 8" or 9" cake pan out and a large roasting pan to sit your cake pan into for baking. You'll want to add water to your larger pan so it goes halfway up the sides of the cake pan. Place this larger dish, with the water, into a 350 degree oven while you assemble.

8 stale croissants (plain, chocolate, raisin or a mix of these)
4 eggs
6 yolks
1-1/2 cups sugar
4 cups milk
2 cups cream
2 tsps vanilla extract

Optional: Soak 1 cup raisins in 1 cup warm water and 1/4 cup of rum for 10 minutes. Strain and add to the custard.

1. Slice the croissants lengthwise and set aside.
2. In a medium bowl, whisk together your eggs, yolks, sugar, milk, cream and vanilla until smooth. Strain if you need to.
3. Arrange one layer of croissant in a 8" to 10" cake pan or medium roasting pan. Pour 1/3 of the custard in.
4. Place the rest of the croissant in the pan and pour the remaining custard. Let this sit for 30 minutes while your oven preheats with the water bath.
5. Bake for 1 hour with a cover. Remove the cover and bake another 20-30 minutes, or until the custard looks set.

Wishing you a delicious day, 
Clémence and Hadley 

Monday, February 2, 2015

Stuff Portobello (Vegetarian)

In a skillet put a portobello Mushroom fill it up with cook bean in your prefer sauce add 2 spoon of water let it cook slowly under a lid
add some roasted marinated tofu or soy Tempeh served with a tossed salad as a side dish, top your mushroom with a slice of goat cheese

Easy Vegetarian Burger

Saute in a pan  some slices carrots, onion, zucchini, celery, and some Jalsberg cheese at the end to bound the veggies, in a second skillet add a two tea spoon of water, half a cup of tomato sauce, a tea spoon of chipotle sauce, mix well  then add a whole portobello mushroom , 2 slice of firm tofu and 5 white asparagus, start to build your burger with the mix veggie add  the tofu, the portobello mushroom  top with the rest of the skillet sauce, add asparagus on a side salad  and at last the top bun on the side with a nice slice avocado, tomato & alfalfa