Bread & butter

Fennel & Mission figs bread from La Baguette et l'échalote and fresh Ancestral butter @ Benton Brother Granville Island
Nice little late snack

Maison Cote Bacon Balsamic Vinegar

3 New Balsamic
Bacon Balsamic, Kalamata olive balsamic & a White Peach on a white balsamic available on Granville Island Public Market ( Day Vendor) This week end  100ML Perfect for the LA Jet Setter

Maison Cote At the Granville Island Public Market

I will be on Granville Island this Week end, Friday to Sunday  9 Am to 7 PM  

To my US Clients

To my US Clients
We are no able to ship to the USA anymore, unfortunatly our venture with a wonderful American Company never workout, I give up on this possibility after 18 Month of hope, as non USA foods manufacturer, we need to be FDA approuve, a very easy process and we have it all right except a permanent agent in the US and all my US Friends decline to be part of it, as the FDA as required by 21 CFR Part 1, Subpart H, and the Public Health Security and Bioterrorism Preparedness and Response Act of 2002.
 So we are very Sorry American Friends you will have to get to Vancouver to taste my products.

Salmon from the Salmon Shop Granville Island

 We purchase our Salmon at the Salmon shop for the last 21 year, always great to be treated like family.  I always prefer to support local and small family business 

This is more a French Canadian think, the Wholefoods of this world do not empress me
And the Salmon Shop of Granville Island have the best salmon  

So beautiful, so fresh, so tasty

so easy to prep some of my salmon rub, bake and serve with scallop potatoes (butter, shallot and white wine) asparagus from organic green acres, mix salad and we have a nice dinner 

Bon Appetit 

Very dark time for food Artisans

As food Artisans in BC we are often view as the left over, to filed empty spots, there is little or no respect for our profession, in the last 8 days  I received two bad news, one of the crafts show, for Canadian artisans let me know, as we are not considering as real artisan what do you thing if we charge you more as you generated more money ( Really) then a true Artisan ( Ceramist, Painter, Bronze...) and thinking about the possibility to charge us more so they could sponsor more of the real Artisan and what would you think if we make a lottery for the food peoples so we could have a better diversification of you guys or maybe you could come every second year?

This is not a secret for any food Artisan as we are always treated in demeanor way, some more explicit, some more subtle but always with a bit of a condescending attitude.  So there is Farmers market where it is all about Foods, Farmer's and local food creators, Well time are changing as well as we are considerate as well as the bottom of the barrel, just a bit higher then jewelry and soap maker, I received my date for this Season and I received less then half of what I was asking, and I was not asking more then Usually, You think with all those market opening everywhere  this will be a place for creative food Artisan but there as well we are push aside, Even the only store with a mandate to support local food artisan had no problem stopping purchasing my products after 5 year and creating his own brand with a very similar creation as my own under one of my best (trade mark) salt and flooding the market with wholesale true BC and beyond.

It is very hard to try to sustain a living with all the rules and fee associated to making foods ( I do understand that with no problem) we talk $35,000 for a rent in the appropriated City zoning, $700.00 per year for (Vancouver) Business License of the Municipality you operated + you have to respond to Provincial & Federal rules, the cost of basic raw supply have gone up so bad, 465% in Pepper alone in the last couples years, insurance, machinery's ... I do need to sale $200,000 before be able to turn a profit, so we need place to showcase our work if not we are doom to sale to big American chain store, make volume and compromise on quality to achieved the target price they need...

I do not want to complaint as I really love my work & I do not do it for the money ( do not get me wrong I make a living), I am just very lucky to be great at what I do, to have a fantastic follow up for the last 21 years, to be view by more the 20,000 person world wild on my blog.
I am so very thankful & grateful.

 Granville Island (day Vendor program) was a savior for my Company as I could not do the Outside winter Farmer market ( My products could not stand the Humidity of a Vancouver Winter)
so I am at a cross road, should I open my own little store? should I invest in heavy in machinery and served the wholesale side of the business, or to created a guild of BC food Artisans and make our own event...

This is not an easy choice as I do not care about wholesale,  opening a permanent location could be the one I will enjoy the most.

I will let you know
Thank-You so much for all your continuous support true the years

Jean-Pierre Cote Vancouver Food Artisan

Granville Island some great peoples

 At Jackson poultry they have the most fun girls so nice and so great to be around

they are like liquid sunshine

 The Great Duo at the Salmon Shop

 Lane from Chef Kev what a greats guy

 Sequoiya  a amazing source of knowledge from our forest to your plate

 This week I will feature some Salmon From Janice Salmon Shop 

 With some Vegetables from Organic Acres

A fantastic new addition to the Market  Benton Brothers on Granville Island

 a day on the Island is just a fantastic day, come and join us 

How to make a culture for homemade bread

 My Friends from Santa Monica an amazing Chef from 

The Gourmandise School   of Sweets and Savories Santa Monica, CA

                                               post a recipe for bread starter. 

This bring me back when we own our bakery in Montreal  and make all theses cultures fro sponge polish, sourdough... easy to make and to maintain, give it a try. 

It is a good time as well to plan some wheat in your garden .

Establishing your own Culture (no knead to visit the Opera) This may take 3-4 days and may stink.  It's all good, though.  Keep in a draft-free space somewhere in your house.  Remember to always use a container much larger than you think you might need.  I always wash my hands with hot water and no soap before doing this; the antibacterial properties, even in natural soaps, can harm the process. 2.5 lbs all-purpose flour  2.5 lbs. whole wheat flour about 1 cup lukewarm spring water 1) Place the water halfway up your bowl (use about 1 cup) .   2) In a separate bowl or bag, combine your two flours. 3) Pour enough flour into the water create a thick, pancake-like consistency.  You need to do this part with your finger.  Set the remaining flour aside for step 4. -Use a metal offset spatula or knife to clean the dough off your hands and back into the container. 3) Cover with a towel or dinner napkin and leave it alone for at least 3 days. 4) Scrape off the crusty stuff toss half of the culture.  Now you are ready to feed it!  Keep remaining flour on hand to feed it a bit every day with equal parts room temperature water, again forming a paste each time. Wishing you a delicious day, Clémence and Hadley

It is time to plan your garden Chayote grow very well in Vancouver but you have to start it from a fresh fruits  so easy

 Beans are always fun but change spot every year as rotation is very important

 No spaces, well be creative

 this is what you could grow and harvest

This Great heirloom Tomatoes Pic is from my Friend Yu in Hong Kong  Zen Organic Farm

El Bulli Cooking in Progress

I wish  I was in Hong kong 

Maison Cote Avocado & tomatoes serve on bread

Simple pleasures 

4 ripe organic avocado from Organic acres Granville Island

1 onion mince 

2 fresh chili of your choice 

1 lime

one Peasant organic sprouted beans & grains bread

 from La Baguette et L'echalote Granville Island Bakery

& Maison Cote Aged balsamic vinegar

a wonderful warm caramel onions, tomatoes & fresh cheese with basil olive oil and my aged balsamic vinegar

Maison Cote At the Granville Island Public Market

Maison Cote Sea to Sky Sea Salt (TM)

a perfect blend of Ocean Pacific sea salt & Bolivian mountain pink salt

We will be at the Granville Island Public Market this week end 

Friday March 23 true Sunday March 25

Space B1 

Have a great day 

Maison Cote easy home made gnudi's

 Yummy ricotta gnudi's

950 Gr ricotta

1 cup of shaved parmigiana 

2 1/2 cup unbleached flour

6 Organic free range farmer market egg

a pinch of mace or nutmeg, salt & pepper

 Let it all blend in the blender  I do have a 13 cup  so lot of space  then add  in a pastry bag and let drop in boiling salted water

 served sautéed with mushroom caramel onion ... Could be made a day before, 

Maison Cote Little Duck Magret

 I love Duck and do not cook it often enough 

 I purchase it on Granville Island at Jackson's

 Let it defrost over night in the fridge

 Score it, seasoned it heavily with maison Cote Pepper, sea salt and lot of my herbes de Provence 

 Let it crust very well in it fat and then finish it in the oven 

 I like it almost blue, sushi style  

I let it rest before cutting it 10 min under fold

The crust was so good Bon Appetit

Simple without heavy sauce  just the taste of the duck, steam rice and green vegetables 

Maison Cote New 100Ml aged balsamic vinegar

As on Granville Island, we have more and more of the Jet setter Traveling from LA or San Francisco for a week end with a cary on, we created a new size of our fantastic age balsamic vinegar in 100ML following the American rule of air traveling.

We offer our Estate Vinegar 

Cranberry

Blackberry

Raspberry

Pomegranate 

Maple

Gold balsamic

Aged Balsamic 

#12 & #15

Original

Yuzu

Mission Figs

White Peach

White Truffle

If you live around Victoria BC

If you live around Victoria , BC 

one of my best friends Give great cooking class  

here is new schedule 

Class are at the Fairfield Community Centre, and registration is at 250-382-4604

A Night (or two) with a Duck

1st night - Wednesday, Apr.  4th  6:30pm-9:30pm

2nd night - Wednesday, Apr. 11th  6:30pm-9:30pm

Each evening is $70 and includes a 3 course dinner.

Blueberry Muffins with meyer lemon glaze

Here are some recipes from Clemence from the Santa Monica Place, cooking school. They are delicious & so easy to do I love this school if you are in Los Angeles  and have a bit of time, book yourself a class they are  fantastic, professional & so fun  The Gourmandise School   of Sweets and Savories   Santa Monica, California Blueberry Muffins with Meyer Lemon Glaze makes about 20 muffins 1 1/3 cups sugar 5 oz butter, cut into pieces and at room temp. 1 cup milk 1 cup sour cream (or creme fraiche or whole milk yogurt) 4 eggs 3 1/2 cups flour 4 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup blueberries (fresh are best, but if frozen do not defrost)! 1) In a medium bowl, whisk together the sugar, butter and eggs.  Add the milk and sour cream and mix until well combined. 2) In another bowl, whisk together the flour, baking powder, salt and baking soda.  Toss in the blueberries. 3) Add the dry ingredients to the butter mixture and mix until just combined (a few streaks of flour are ok)!.  4) Spoon into muffin tins and place pans over cookie sheet. 5) Bake at 350 for 20 minutes, or until golden all over. Glaze 2 Tbsps Meyer Lemon juice 1/4 cup sugar 6) Stir the juice and sugar together and spoon over warm muffins.

Feathery Fennel, Blood Orange and Avocado Salad  2 Fennel bulbs with stalks and leaves 3 blood oranges 2 ripe avocados 1/4 cup olive oil 1 Tbsp lemon juice 1 Tbsps honey a handful of mint, torn into pieces 1/2 tsp salt fresh ground pepper, to taste optional: fennel or coriander seeds, fennel fronds (leaves) for garnish   1) Wash fennel and slice off stalks at the bulb.  Cut bulb lengthwise and remove the core.  Slice the fennel thinly crosswise to make half moons.  Place in a bowl.  Strip the stalks of feathery leaves and mince for garnish later.  Thinly slice the remaining stalks and add them to the bowl.   2) Peel and section the oranges.  You can leave the pith on or take the flesh out of its casing.  Chop into chosen size pieces.   3) Pit, peel and slice or chop avocado into chosen size pieces.   4) For dressing, squeeze juice out of one orange into a bowl.  Add lemon juice, honey, olive oil, salt and pepper and whisk to emulsify.   5) Toss fennel in dressing along with mint.  Add oranges and avocado and toss. Plate and garnish with minced leaves and fennel or coriander if desired.   Wishing you a delicious day, Clémence and Hadley

Lemon Meringue Cake There are weeks when I get a bit stumped about what I'll write and share with all of you.  We try to balance the sweet with the savory and keep it seasonal, but sometimes and old standby, with a little tweaking, nudges you to bring it back. We updated this recipe by switching out the white cake with a sponge cake similar to the one Hadley uses for her famous Caramel Cake and made the lemon curd extra special with market-fresh Meyer lemons. While our version piped the meringue on (and was expertly photographer by sweet friend Kara Frans just moments before the facade of the cake fell under the hot lights)!, we encourage a more rustic approach using the back of a spoon.  Move your spoon in a circular fashion and swirl for an lovely, easy look. Lemon Meringue Cake     Hot Milk Cake  Adapted from Miette 2 -2/3 cups flour 1 Tbsps plus one tsp baking powder 1/2 tsp salt 2 sticks butter 1 cup whole milk 3 cups sugar 6 eggs 1 tsp vanilla extract or seeds from 1 whole vanilla bean zest of one lemon 1) In a medium bowl, whisk together your flour, salt, lemon zest and baking powder.  Butter two 6 or 8" cake pans. 2) Melt butter in warm milk with the vanilla and set aside 3) Place your eggs and sugar in the bowl of a stand mixer.  Fill a saucepot halfway up with water and bring to a simmer.  Place the bowl over this double-boiler and whisk continuously until eggs and sugar and warm to the touch 4)Place the bowl on the stand mixer and beat until the bowl feels room temperature again. 5) Sift the flour mixture over the eggs and mix just until it all comes together. 6) Pour the milk in three additions into the batter, again mixing until it just comes together 7) Pour into cake pans and bake at 350 until the sides pull away from the pan (25-35 minutes).    Lemon Curd 3 eggs ¼ cup sugar ½ cup meyer lemon juice 2 Tbsps butter 1) Place a saucepot, ½ filled with water, on the heat and bring to a simmer. 2) In a medium-sized bowl, whisk together the eggs, sugar and lemon zest.  3) Whisk in the lemon juice.  Set the bowl above the pot and reduce heat to medium to continue the simmer. 4) Stir the mixture over heat until until a thick custard forms (this may take 5- 10 minutes). 5) Remove from heat and stir in the butter until smooth.   Chill to set. Assembly: Cut your cooled cakes in half.  Spread lemon curd between layers, careful not to spread too close to the edges of the cake. Repeat until all layers are stacked.  Chill cake in the fridge or freezer to set while you make the meringue: Meringue 1 cup sugar, divided pinch of salt 3 egg whites 1) Place all but 2 Tbsps sugar with a 1/2 cup water in a small saucepot and heat to about 240 degrees. 2) While the syrup is heating, beat the eggs in a stand or hand mixer to just past foaming and add the remaining sugar and salt.   3) Add hot sugar syrup to egg whites, slowly over medium speed, for another 10 minutes or so.  Pipe or spoon onto cake right away.  Torch if desired.   Wishing you a delicious day, Clémence and Hadley

Double Chocolate-Blood Orange Cookies 1 stick butter, at room temperature 2 cups sugar 1/3 cup blood orange olive oil * 2 eggs 2 tsps vanilla 2 cups flour 3/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup chocolate chips/chunks/doesn't matter so long as it's good chocolate 1) Cream butter and sugar with a hand held mixer or stand mixer fitted with the paddle attachment until light and fluffy; this usually takes 3-4 minutes. 2) Add olive oil, eggs and vanilla and beat for another minute, or until well combined. 3) In a medium bowl, whisk together your flour, cocoa powder, baking soda and salt.  Toss in the chocolate pieces. 4) Add this flour mixture to the batter and stir until just combined (and I mean it, JUST combined, or I will make my way to your kitchen and scold you for trying to turn these into chocolate hockey pucks). 5) Drop by scoop or spoonful onto parchment-paper lined cookie sheets and bake at 350 for about 10 minutes, or just until the start to set on the very edges of the cookie.  They will continue baking after you remove them from the oven.

Maison Cote Granville Island Public Market March 16 true 18

I will be back at the Granville Island Public Market as a day vendor this week end
Friday to Sunday,  9 AM to 7 PM
We will be at A4
between longline fish monger and the new cheese store Benton Brothers
Hope to see you there
Jean-Pierre Cote / Maison Cote

Maison Cote Vancouver steak seasoning

 I was hopping to get the large bones rib for this meal  but they do not cary them, but they offer to reposition the bones so they are higher, Great job I am so happy with it.

One of the great advantage to know your butcher  they want to make you happy.

 I just add My Maison Cote Vancouver steak seasoning and bake at 325F, 20 min. per lbs.

 Let it rest for 25 Min. under aluminium paper 

Steam Asparagus, mini tomatoes with mozzarella balsamic jelly

I do not eat beef often, but as I was often request by clients to have some on my site here it goes
Hope you enjoy it