5 Organic Vanilla beans in a bottle for $10.00 Yum
Thursday, December 11, 2008
Monday, December 8, 2008
Vanilla Beans for sale
I do not know why but I could not load my vanilla page on my web site so here it is
1/4 LBS Vanilla beans ( 25 to 30 Beans) Planifolia from Papua New Guinea for $25.00 include delivery in N. America or $ 20.00 pick up at my Production Facility in Vancouver
5x Organic Planifolia Indonesia Vanilla beans in a glass bottle $15 include Delivery in N. America or $10 for pick up at the Production Facility in Vancouver
10 x Organic Planifolia Indonesia Vanilla beans in a glass bottle with extract $25.00 include Delivery in N. America or $20 for pick up at the Production Facility in Vancouver
250 ml. Vanilla Paste 2 Fold $25.00 w Delivery in N. America or $20.00 for Pick up
250 Ml. Vanilla Extract 2 fold $17.00 w delivery in N America or $12.00 for Pick up
Saturday, December 6, 2008
How to use Vanilla beans & how to make a Vanilla Extract
Maison Cote Planifolia Indonesia Vanilla beans
How to use a vanilla bean
The entire bean is filled with flavor and, in fact, the pod has more flavor than the seeds. You can cut the bean and use a portion at a time or you can use the whole bean, depending on the depth of flavor you wish. To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed. By cutting the bean open before placing it in a liquid, more of the surface of the bean is exposed, and the greater the flavoring properties. You can scrape the seeds from the pod before removing the bean if you choose.
1 whole bean = 1ts pure vanilla extract or 1ts vanilla paste
How to Make Vanilla Extract
commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.
INGREDIENTS
5 vanilla beans or more
200 ml. vodka

METHOD
1 Use clean kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in this bottle with is cork. Cover completely with the vodka.
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
Saturday, November 1, 2008
Friday, October 10, 2008
Thanks you to Angie and Dana's From the Province
Thank-You to Angie and Dana's for noticing again my Work and Product
Maison Cote Balsamic Vinegar Jelly, $12.99
From Vancouver company this rich jelly goes great with cheese, bread and roasted meats.
Tuesday, September 16, 2008
Vancouver Magazine
As I writte in a prior blog (the Vancouver magazine send a photographe to my production facility for my raspberry & rosemary sea salt) they told me my product will be in a article for 101 Things to Taste Before You Die.
Here I am! # 54. Rosemary Raspberry Sea Salt
Maison Côté’s rosemary raspberry sea salt is a riot of flavour. We suggest sprinkling it on vanilla ice cream—really.
I do not agree for the Salt on Ice Cream but all taste are in Nature, I prefer it on a Tuna salad, or on a duck, a venison or a nice piece of beef or just on a salad, but you enjoy my creation the way you want
Thank-You Vancouver Magazine for noticing me
Jean-Pierre Cote / Maison Cote
Saturday, September 6, 2008
Couple easy idea for party
Mini quiche, marinated mushroom, roasted garlic and grill pepper, cheese and grape, stuff chicken salad mini pita, Vegetable plate hot and cold serve with a roasted pepper mayo, mix olive soak in olive oil and fresh thyme...
Bread Stick dip in mayo or mustard and roll the cold cut, to be done at the last minute only, if not the humidity of the cold cut will make them need a bleu pill ! top with parmesan and pepperTomatoes poke with a clean needle and soak in vodka
serve on a bed of basil & garlic sea salt
Enjoy
Saturday, April 12, 2008
Thank-You to the Georgia Straight for another article on my company
April 10 2008
Tasting the salts of the earth
By Tara Lee
Open any cookbook, turn to a well-loved recipe, and you’ll find salt, an essential but seemingly ordinary ingredient. In fact, it’s a complex mineral that has its own terroir, which means that its subtle flavours reflect its distinct locale.
“Salt is like a good wine. It tastes from where it is coming from,” says Jean-Pierre Côté, whose gourmet-foods company, Maison Côté (www.maisoncote.com/ ), includes salt in its product line.
Côté began selling salt in 1991 after he moved to Vancouver and realized that, to his dismay, the marketplace had few salt options outside of regular table salt. He began by offering three different salts, and now has about 150 types that he sells at craft shows and farmers markets. Côté explains that salt is produced either by mining rock salt or by evaporating sea salt, traditionally done with the help of the summer sun. It is during this evaporation that delicate fleur de sel begins to flake on the top of seawater brine.
Table salt contains added iodine and anticaking agents, but Côté sells salts that are in a less processed form and reflect their original mineral content. However, he quickly adds that “salt is salt.” At his warehouse, he has a Hawaiian sea salt that is dusty red from traces of volcanic ash, as well as a sea salt from Guérande, in the French region of Brittany, whose taste and grey colour reveal its magnesium and calcium content. And a pinkish-grey salt—ironically called kala namak, or “black salt”, from central India—has a distinctive sulphuric taste that adds necessary tang to many Indian dishes.
“Rotten eggs!” says Côté, laughing.
As an avid home chef, Côté wanted to find a way to add even more flavour and colour dimensions to his salt. After five years of experimentation, he discovered how to “age” and “marinate” his salts over a few weeks with herbs, spices, and other ingredients. For this purpose, Côté primarily uses an organic New Zealand sea salt that has just enough moisture to allow the herbs and spices to “stick” to the salt crystals. “If you blend with an
average dry salt, all the spice will fall to the bottom,” he explains.
Top sellers include an all-purpose garlic-basil sea salt, and a raspberry-rosemary sea salt that Côté sprinkles on a cored pear half, which he then stuffs with smoked-tuna salad. He relies on his knowledge of traditional flavour pairings and his sense of adventure when figuring out which salt to put in which dish. For example, the dill and garlic sea salt goes well with salmon or trout; his alderwood-smoked sea salt is excellent with ribs, lentils, or tofu; and his fragrant five-spice sea salt livens up Asian stir-fries, Asian dumplings, or even butternut-squash soup.
straight.com
Tasting the salts of the earth
By Tara Lee
Open any cookbook, turn to a well-loved recipe, and you’ll find salt, an essential but seemingly ordinary ingredient. In fact, it’s a complex mineral that has its own terroir, which means that its subtle flavours reflect its distinct locale.
“Salt is like a good wine. It tastes from where it is coming from,” says Jean-Pierre Côté, whose gourmet-foods company, Maison Côté (www.maisoncote.com/ ), includes salt in its product line.
Côté began selling salt in 1991 after he moved to Vancouver and realized that, to his dismay, the marketplace had few salt options outside of regular table salt. He began by offering three different salts, and now has about 150 types that he sells at craft shows and farmers markets. Côté explains that salt is produced either by mining rock salt or by evaporating sea salt, traditionally done with the help of the summer sun. It is during this evaporation that delicate fleur de sel begins to flake on the top of seawater brine.
Table salt contains added iodine and anticaking agents, but Côté sells salts that are in a less processed form and reflect their original mineral content. However, he quickly adds that “salt is salt.” At his warehouse, he has a Hawaiian sea salt that is dusty red from traces of volcanic ash, as well as a sea salt from Guérande, in the French region of Brittany, whose taste and grey colour reveal its magnesium and calcium content. And a pinkish-grey salt—ironically called kala namak, or “black salt”, from central India—has a distinctive sulphuric taste that adds necessary tang to many Indian dishes.
“Rotten eggs!” says Côté, laughing.
As an avid home chef, Côté wanted to find a way to add even more flavour and colour dimensions to his salt. After five years of experimentation, he discovered how to “age” and “marinate” his salts over a few weeks with herbs, spices, and other ingredients. For this purpose, Côté primarily uses an organic New Zealand sea salt that has just enough moisture to allow the herbs and spices to “stick” to the salt crystals. “If you blend with an
average dry salt, all the spice will fall to the bottom,” he explains.
Top sellers include an all-purpose garlic-basil sea salt, and a raspberry-rosemary sea salt that Côté sprinkles on a cored pear half, which he then stuffs with smoked-tuna salad. He relies on his knowledge of traditional flavour pairings and his sense of adventure when figuring out which salt to put in which dish. For example, the dill and garlic sea salt goes well with salmon or trout; his alderwood-smoked sea salt is excellent with ribs, lentils, or tofu; and his fragrant five-spice sea salt livens up Asian stir-fries, Asian dumplings, or even butternut-squash soup.
straight.com
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