Friday, August 28, 2015

Stuff pepper with Zuch pesto pasta. (Vegetarian)

Cut and clean the peppers 

 Stuff them  here  French Dupuy Lentil with onion, eggplant, tofu, carrots, chili pepper, porcini
in a rice cooker  I had 1 cup of lentil,  3 carrot, 1 onion, 3 garlic clove, salt, pepper 2 cup of vegetarian stock.
for the rest of the stuffing  I make a porcini paste with garlic olive oil, stir fry  eggplant, tofu, the left over top of the chili pepper, salt, pepper & turmeric
Then mix the lentil with the stir fry, stuff the pepper  oven  at 350 F for couple min.

 I make with one such  a pasta saucer in a pan with a fresh Basil pesto
 Salsa verde 
 Et Voila 
 Bon Appetit

Maison Cote, Victoria Out of Hand Craft Show

Unfortunately I will not return to the Victoria Out of Hand Christmas Craft Show
Last year was my worst year in 15 year at the show.  
I understand the show need new blood to make the show appealing to the public but to have another salt and a vinegar maker have cut so much in my sales then it do not make sense financially to get to the Island, so it is time to bow and say good bye. 
I would like to thank you for all the wonderful conversations, friendship and your support for the last 15 past year. Life goes on, new one come and old one fade to other place and this is the way life work  I will miss you alls as Victoria was my happy place it was the highlife of my season, & always just can't wait to be with you to offer you the best of my work.
To  my faithful hardcore friends & clients do not worried you will be able to order online my work and creations 
Again let me tell you  how thankful I am for 15 wonderful years with you 
Jean-Pierre Cote / Maison Cote Vancouver

Saturday, August 22, 2015

At the Farmers Market todays I fund for my Dinner…

Today at Trout Lake was very slow day it like everyone is done with summer 
as we had the hottest Spring and Summer ever

I never see so many Farmers bringing back so much of the work they harvest 
Now Farmers Market have to become more of a Carnival to keep the crow happy.  Unfortunately the wallet of the Clients is the same so instead of purchasing good basic Organic or traditional local farm harvest or artisan foods,  they purchase a coffee then to the food truck, the ice cream truck…and food truck ingredients are often from Cosco or Sisco industrial foods + for the last 2 years we have to make place to wine, Spirit and beer maker
Todays I had so many clients telling me they will love to purchase some of my products but they did not have anymore money.

It is interesting to see the transformation of what was a market for Farmers and food Artisan market is evolving to something els I guest this is part of the evolution. 
Today my Farmer neighbour told me a client ask her what to do with celery????
I have so many clients telling me they do not know how to cook 
So Sad 

Well here is my dinner  plan

 This is my Dinner Quinoa & Lentil cook in the rice cooker with turmeric and black pepper
add 2 faux fish (Vegetarian)  a  tomatoes medley apple cider vinegar, salt + pepper and fresh garlic
I really like catsup I just can't help it  
Not Local, I know(Trader Joe Organic  $1.99) 

 and a fresh fruits salad to finish this meal  plums from my garden  and store bought kiwi  salad dressing  half a squize orange & maple syrup 

Thursday, August 20, 2015

Lemon buttermilk pie recipe

 The Gourmandise School  
 Sweets and Savories

2 sticks cold butter, cut into pieces and frozen for a bit
2-1/2 cups flour
1 Tbsp salt
2 Tbsps sugar
1/3 to 1/2 cup cold water

1. Take out a big bowl. Stir the flour, sugar and salt together in it.
2. Add the cold butter and toss it into the flour. Flake it into the flour by rubbing it once between your thumb and first two fingers; you want to end up with pieces about the size of your thumbnail. Don't worry if it's not perfect. Perfect pies are made in factories.
3. Once the butter is all flaked, add about half the water in. Shovel the water into the flour using your hands, adding a bit more water if you need it for the dough to barely hold together when you squeeze it. If it looks smooth and pretty, you've gone too far. It should be a hot mess.
4. Grab some plastic wrap or a large freezer bag. Dump the dough onto or into it and cover. Roll out to a flat disk with a rolling pin. Chill in the fridge for an hour or until it's firm.
5. Flour your work surface and roll the dough into a circle 3-4" larger than your pie tin (be sure to turn the dough a quarter turn with each pass to keep it circular). Carry the dough over the rolling pin and lower it into the pie dish. I like cleaning the edges up with a scissors.
6. Do what you like to the edges. I like to fold them over and create a crimp by pushing the dough with my index finger between the other hand's thumb and index fingers. 
7. Chill this dough in the freezer while you preheat the oven to 375 F. Line the bottom of the cold dough with parchment or foil and fill this to the top with dried beans or rice to weigh the pie down. This is called blind baking. Put the tin on a cookie sheet and bake until the edges are light brown.
8. Remover the weights from the tin and turn the oven down to 300 F. Pour in the custard into the crust and return to the oven until set; about 35 minutes.

1-1/4 cups buttermilk
1/3 cup lemon juice
1/4 cup flour
2 eggs
7 yolks
pinch of salt
3 Tbsps melted butter
1-1/4 cups sugar
some lemon zest

1. Mix all the ingredients. Pour through a strainer. Then pour into pie as directed above. 

Wishing you a delicious day, 
Clémence and Hadley 

Wednesday, August 19, 2015

Pierre Herme Cake infiniment Vanille, Infiniment Thank you

My Best Friend from Hong Kong always shower me with wonderful Gifts but now he really make me so happy  as I crave this cake since my last Hong Kong April Trip 

Infiniment Thank you 

This is a Cabbage

This is a Cabbage 
With is roots so after taking the cabbage I replanted it and it now starting to grow again 
this is sustainable foods
Purchase on GranvilleIsland  Public Market 

Thursday, August 13, 2015

Focaccia Recipie

The Gourmandise School Logo
 The Gourmandise School  
 Sweets and Savories

If there's one thing every person or family can do to save money, feel better and eat more sustainably, it is baking a weekly bread.

You don't have to go all homestead on yourself and wait for a starter to grow. Try our Focaccia recipe with a little whole grain- like a gateway bread to start your entry into the granola group. The recipe is below. Add whatever you want to it. Use it for sandwiches, deep dish pizzas, etc. Just use loads of great salt on top. Or rosemary. Or prosciutto.. If you want to really get into it, we've got a few bread classes on the winter horizon.

There's no natural segue here to lead into our most important ask today. The farmer who has provided us with wheat and a mill needs at least $13k to plant his wheat this week. If you have $50 or $5k, you'll be invested in our region's most important new crop of heritage grains (and your fave restaurants, since everyone from Madcapra to Union and SQRL are using his wheat). Follow this link and check out the wish list below. If you donate $250 or more, we'll send you a $100 gift certificate towards any class of your choice. 
Help us purchase:
One ton each of Durum, Rye and Winter Oats seeds: $6,000
Seed cleaner and storage barrels: $9,100
Fuel, equipment and repairs of old machinery: $2,500

In  in a large bowl, place:
4 cups all purpose flour
1 cup whole wheat or whole grain flour
email us for questions about the difference between these
3 cups water
2 1/2 tsps active dry yeast

Set aside:
2 Tbsps good sea salt
2 Tbsps thyme, rosemary or blend
1/2 cup olive oil

1. Mix the first ingredients together.  Cover and let rise at room temperature for 1-1/2 hours or in the fridge for up to 8 hours.
2. Add the salt and herbs and mix (5 minutes in a stand mixer with a dough hook or by hand in a big bowl).
3. Press into a 9x13 pan or two 8"x8" or a big round cast iron pan...gently, and let rise for 30 minutes.
4. Dimple with olive oil and sprinkle salt and herbs and let proof for 20 minutes.
5. Bake at 400 for 30 minutes or until golden brown on top.

Wishing you a delicious day, 
Clémence and Hadley