Little Veggie sandwich

on a nice toasted piece of baguette from Terra bread *Granville Island*  I made a quick chiffonade of spinach, kale, leak, endive, chop tomatoes marinated in Maison Cote prosecco vinegar, basil olive oil sea salt & pepper I spread Maison Cote white truffle mustard and a truffle pesto add a vegetarian burger  

and I just enjoy it 

Maison Cote sea salt & pepper grinder

You have received one of my sea salt/ pepper grinder and are not to sure how to operate it 

follow this link http://maisoncote.blogspot.ca/2012/12/maison-cote-grinder-intruction.html

This will show you how to open and refill it 

They are working with sea salt or pepper 

enjoy them 

You have received a French herbs grinder from here is how to refill them 

http://maisoncote.blogspot.ca/2013/06/how-to-refill-your-french-ceramic-or.html

Basic Brioche Dough

The Gourmandise School   of Sweets and Savories     Yeah.  Scroll down for this one.  And nice work Kim! Good timing. Our students rock.  They've opened bakeries, cafes, restaurants, food trucks, ice cream shops, macarons stores and sell their products in Whole Foods and online.  Some have appeared on Shark Tank, others on Cupcake Wars.  We're so proud of their success and revel in developing new recipes and product lines (and sampling, because quality control is our favorite job and we take it very seriously). So we invite you to learn to bake bread like the pros, chop celery and onions with the speed and efficiency of a sous chef and cook with the inspired ingredients we source from the Santa Monica Farmers Market.   If you want to dip your toes in the world of professional food, we've got 10 and 15-week series that meet once a week.  Our Business of Food courses will teach you everything you need to know to get a culinary endeavor started; from renting kitchen spaces to recipe formulations and nutritional labels.  Student or not, we want you to stay inspired.  Never hesitate to call or email us with recipe requests and help in the kitchen.  Basic Brioche Dough Dough 3-3/4 cups unbleached AP flour 2 packets active dry yeast 1/4 cup sugar 7 whole eggs 3 tsps kosher salt 3-1/2 sticks butter, cold but pliable Egg wash 1 egg and 1 yolk, slightly beaten 1.  Place the flour, yeast and sugar in the bowl of a stand mixer.  Using the dough hook, mix for just a few seconds to evenly distribute the yeast. 2. Add the eggs and salt, mixing for up to 10 minutes, until the dough begins to pull away from the sides of the bowl.  Add the butter, squeezing it while adding in small amounts.  Run for another 4-5 minutes. 3. Let your dough rest for one hour at room temperature.  Place on a lightly oiled cookie sheet or bowl and refrigerate overnight (or at least 2 hours).  Remove from the fridge.  Shape* and proof for 3 hours.  Egg wash before baking.  4. Preheat your oven to 350.  Bake your buns or brioche until a dark golden color appears.  This is will take 40 minutes for a loaf and 15-20 for buns. * To shape your brioche, lightly shape into a rectangle.  Roll the dough up into a roll (like a jellyroll cake) and place seam side down into a parchment-paper lined loaf pan to proof.  Your dough should fill the pan 2/3 of the way up.  Shape any extra dough, or all of it, into individual buns. Wishing you the very sweetest holidays,  Clémence and Hadley

This is one of the reason why I shop Farmers Market and foods artisans craft fair

I have a love affair with Farmers markets and Foods Artisan all my life 

This is just a small example of why life taste better locally 

I am so happy I stock all my winter shelfs with wonderful preserve  Life is better at the Farmers Market 

Have a Happy Holiday 

Merry Christmas & Happy New Year to All

Beyond Gluten Free Cookies Recipe

The Gourmandise School   of Sweets and Savories

Thumbs up. Hadley's been working on an exciting project (stay tuned) that's making life a little more delicious. In an effort to give everyone a chance to enjoy the sweetest moments of the holiday season, she's created this recipe.  Beyond Gluten Free, these cookies are grain free and dairy free and DELICIOUS.  Use your favorite jam (or chocolate) for the center.   If you're looking for more, we're nearly halfway through our cookie countdown- check out the last 8 recipes here.  Curious about more GF baking? Check out our Grain Free Baking class on Dec. 20. You'll notice that we call for Organic palm shortening; palm products are ones you want to make sure are grown sustainably.  Hadley's Grain free Sunbutter Thumbprint Cookies 1/2 cup sunbutter 2 tbsps coconut sugar 2 tbsps honey 2 tbsps organic palm shortening 1 egg 1 tsp vanilla 1 tsp lemon juice 1/2 tsp baking soda 1/4 cup coconut flour 3 tbsps jam 1. Beat sunbutter, coconut sugar, honey, palm shortening and egg together until smooth. 2. Add vanilla and lemon juice and continue to beat. 3. Add dry ingredients and mix for 2 minutes. 4. Allow batter to sit for 5 minutes and thicken. 5. Beat again for another minute. 6. Scoop onto cookie sheet lined with parchment paper. 7. Use the back of 1/4 tsp and indent it into the center of each cookie.  Scoop a heaping 1/4 tsp of jam into each cookie. 8. Bake at 350˚ for 8-10 minutes. Allow to cool completely. Wishing you a delicious day,  Clémence and Hadley

Have you tried vanilla bean paste yet?

Vanilla extract appears in so many sweet recipes that it’s almost automatic to add it in when you’re making cookies or cakes, so when you see the words “vanilla extract” replaced with “vanilla bean paste” you might have to do a double take before you realize that these are quite the same thing. Vanilla extract is made by infusing vanilla into alcohol , which bakes off during baking leaving the vanilla ghost flavor behind. Vanilla bean paste is made by infusing vanilla beans into a thick, sweet syrup made with fructose, water and some natural thickener. The primary difference is that the vanilla beans are scraped into the paste, so you get all of those lovely little vanilla bean specks in whatever you’re baking along with the vanilla flavor!
use as vanilla extract one to one 
bake like a professional use professional product
Maison Cote vanilla paste  

see our schedule online  for Granville Island Public Market 
maisoncote.com 

Holiday Market Saturday Only - December 14, 2013

Holiday Market  Saturday Only - December 14, 2013

                                                                      10-am - 4-pm 
                                                        Croatian Cultural Centre, 
                                                         3250 Commercial Drive 

Map of Market Location   INTERACTIVE MARKET MAP

Maison Cote 

Table # 83  

Cash, Cheque, Market money, 

Credit cards are accepted with a 3% convenience charge 

Master, Visa & American Express are accepted 

Planing a trip to the USA, what could you bring back home to Canada ?

Paying duties and taxes

Plan ahead, check border wait times and try the duties and taxes estimator to help you make informed decisions when shopping abroad.

Personal exemptions

When you return to Canada from a foreign country, you may qualify for a personal exemption. This allows you to bring goods of a certain value into the country without paying regular duties and taxes, except for a minimum duty that may apply to some tobacco products.

Except for restricted items, you can bring back any amount of goods as long as you are willing to pay the duties and taxes and any provincial or territorial assessments that apply. This rule applies even if you do not qualify for a personal exemption.

Absence of less than 24 hours

There are no personal exemptions for same-day cross-border shoppers.

Absence of 24 hours or more

You can claim goods up to CAN$200 without paying any duties. You must have the goods with you when you enter Canada, and tobacco products or alcoholic beverages are not included in this amount. If you bring in goods worth more than CAN$200, you have to pay full duties on the total amount.

Absence of 48 hours or more

You can claim goods worth up CAN$800 without paying any duties. You must have the goods with you when you enter Canada.Although you can include some tobacco products and alcohol, a partial exemption may apply to cigarettes, tobacco products and manufactured tobacco. See the CSBA web pages on Alcoholic beverages and Tobacco products for more details.

Absence of seven days or more

You can claim up to CAN$800 worth of goods without paying any duties. You must have the tobacco and alcohol with you when you enter Canada, but the rest of the goods can arrive later by mail, courier or delivery agency. Although you can include some tobacco products and alcoholic beverages, a partial exemption may apply to cigarettes, tobacco products and manufactured tobacco. See the CSBA web pages on Alcoholic beverages and Tobacco products for more details.

You are eligible for a personal exemption if you are

• a Canadian resident returning from a trip outside Canada
• a former resident of Canada returning to live in this country, or
• a temporary resident of Canada returning from a trip outside Canada.

Even young children and infants are entitled to a personal exemption. As a parent or guardian, you can make a declaration on behalf of a child as long as the goods you are declaring are for the child's use.

You should have all purchases made abroad and your receipts readily available. Be prepared to make a full and accurate declaration, including the amount of goods you are bringing with you, in Canadian dollars.

See What you can bring into Canada for more details.

Part of the year outside Canada

Even if you spend part of the year in another country, you are still considered a resident of Canada. This means that you are entitled to the same exemptions as other Canadians. When you import foreign goods or vehicles for your personal use into Canada (even temporarily), you have to meet all import requirements and pay all applicable duties and taxes.

Conditions on your personal exemptions

You cannot combine your personal exemptions with those of another person or transfer them to someone else.

You cannot combine your 48-hour exemption (CAN$800) with your seven-day exemption (CAN$800) for a total exemption of CAN$1,600.

In general, the goods you include in your personal exemption must be for your personal or household use. These goods include souvenirs, gifts that you received from friends or relatives living outside Canada or prizes that you won.

Goods you bring in for commercial use or for another person do not qualify for the exemption and are subject to applicable duties and taxes.

Special duty rate

If you exceed your personal exemption after a trip of 48 hours or longer outside Canada you will be charged a special duty rate of 7% on the next CAN$300-worth of goods. The rate applies only to goods that accompany you and does not apply to tobacco products or alcoholic beverages. You still have to pay any Goods and Services Tax (GST) or Harmonized Sales Tax (HST)that applies. In some provinces, the CBSA also collects the provincial sales tax.

Making a full declaration and paying any duties and taxes you owe is a simple, straightforward process. You can pay by cash, travellers’ cheque, Visa, American Express or MasterCard. The CBSA also accepts debit cards at most offices. If an amount is no more than CAN$2,500, you can sometimes pay by personal cheque with suitable identification. A border services officer will give you a receipt showing the calculations and amount you paid.

Other Resources

• Visit www.cbsa.gc.ca/mobile for tips to help you save time when crossing the border.
• Crossing the border with $10,000 or more? (Canada Border Services Agency)

Ginger Cookies Recipe

The Gourmandise School   of Sweets and Savories

The only list you'll need. The countdown begins.  It's Dec. 5, and I can think of no better way to commemorate this otherwise nondescript date other than naming it The Start of the Cookie Countdown. We've got cookie recipes.  Dozens of them.  Drop cookies, sugar cookies, stuffed, filled and sandwiched cookies.  Cookies that stack, others that snap.  Chewy and crumbly, thick and oozy.  The list will begin here with a classic ginger molasses cookie.  Feel free to stud with chocolate.  Want more?  Check outFacebook page once a day. Have questions?  Our Hotline has been ringing heavily!  Don't hesitate to call 310.656.8800 or email us your questions, recipe requests, substitutions and farmers market tips. Ginger Cookies In the bowl of a stand mixer, combine: 2 sticks butter 1 cup sugar Set aside: 1/3 cup molasses 1 egg In a medium bowl, whisk together: 2 cups flour 3/4 tsp baking soda pinch of salt 2 tsps ground ginger 1 tsp freshly grated ginger 1/2 tsp cinnamon 1) Cream butter with sugar until it looks fluffy.   2) Add eggs and molasses and cream until smooth.  Scrape the bowl well.   3) Add dry ingredients to the butter mixture and mix until just combined. 4) Shape your cookies on a cookie sheet and bake at 350 until lightly golden brown (about 7 minutes).  For chewy cookies, stop as soon as the edges begin to crackle and wait 15 minutes for cookies to cool on the cookie sheet before removing.  For snappy cookies, bake 2-3 additional minutes.   We like using small ice cream scoops to get more consistent cookies.   If desired, roll your cookies in granulated or powdered sugar before baking.   Wishing you a delicious day,  Clémence and Hadley

Only couples day before Make It Vancouver at the PNE This will be so much fun

Just a beautiful November day in the country side

Turducken (a debone duck stuff in a debone Chicken stuff into a turkey) Pre-order in Walnut Grove

Turkey, duck and chicken. all sound great except for vegetarian but this amusing notion then we could have it all in one is very interesting to me 

Definition: Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.

Today, late afternoon at my return from Washington I stop at my friend Angie Owner of Well seasoned in Langley, she had a class with the Chef of Fat Cow & Oyster bar in Walnut grove (Just love this restaurant wort the drive guys)

so here is couples pictures I take before the class 

 this will feed 30 guest but you could also order  a smaller version for 8 made with the breast of those 3 birds  at Fat Cow 

778 298 0077

www.thefatcow.ca

 Those birds still have couples hours to go  before serving  

Angie have the best cooking class 

Thank-you to my faithful clients at circle craft Christmas show

I cant believed then Circle craft is already over, I would like to Thank-you, you all my wonderful clientele & friends for supporting my small local food artisan creation year after year. Could you believed it is already my 15 years at Circle crafts? I am so Thankful and appreciated your patronage as there is so much of diversity and the world creation is available at all upscale American Grocery stores instal in BC.

This year was particular stressful as the rent for foods artisans is increasing to a rate of 34 % for the next 3 year  we have to raise the price after 10 years as the raw materiel just go up in price every year? 
but you understood  
Thank-you so much 

___________________________________________________________________________________________

Pecan Pie Recipe. We're getting our pie on.

The Gourmandise School   of Sweets and Savories     It's Pie time we did this. Here we go!  It's time!  Grab your frozen butter, rolling pin (wine bottle will do) and pie tin.  We're getting our pie on.  Rich pies, sweet pies, savory and silky pies.  We've got pie classes, our pie hotline in full swing and online classes for you to rewind the crimping tutorial as often as you need to. This recipe is one of our favorites.  We don't do corn syrup, and this filling will create a richer, more satisfying flavor that'll highlight the pecans (and chocolate, which is totally optional.  Kind of).   If you'd rather join us in your pie making adventures, we're on our third annual day-before-Thanksgiving-Pie-Classes.  Bring a 9" pan to class for a full-sized pie ready for the big day and assortment of 4" minis (we've got you covered for those tins)!  You'll leave with more than enough for 10 people.  Feeding more than 10 or want to save some pies in your freezer?  Come to the afternoon session as well! Our favorite, super-flaky pie crust This recipe will yield you two crusts; either a top and a bottom or two bottom crusts. Place in a food processor (or large bowl if making by hand): 3 cups all purpose flour 3 Tbsps sugar 2 tsps salt    Cut into small cubes and keep in the fridge or freeze until ready: 8 ounces or two stick of cold butter     Set aside: 1/3 cup ice water, plus 2-4 more Tbsps, if needed    1. If using a food processor, pulse your dry ingredients for a few seconds.  If you're doing this by hand, simply mix them to disperse the salt and sugar well.    2. Add your butter and pulse until you no longer hear the large chunks bouncing around.  This should take between 10-12 quick pulses.  If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.    3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water.  Pour into the food processor as you pulse, just until the dough starts to come together in clumps, adding a few Tbsps at a time if needed.  If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough.  You may need to use extra water, as your hands will absorb some of the water.    4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper.  You can also flatten into a large plastic freezer bag.  Chill for about 45 minutes.    5. On a well-floured surface, begin to roll out your dough.  You'll want the dough to be at least 2" larger than your tin, and 3" or more if you are using a deep-dish tin.      6. Using your rolling pin, lift the dough and place it gently into your tin.  Freeze this for 30 minutes for best results.    7. To bake the crust blind (without filling), line the entire shell with parchment paper or foil (it must reach a bit higher than the tin to make it easier to take the weights out later).  Fill to the top with pie weights, dried beans or rice.  Bake at 375 until golden brown.  This stage will take 25-30 minutes for a larger pie or 12-15 for smaller, 4" pies.    8. To bake with a filling, place your cooled fruit in the shell.  Follow the instructions on your recipe and bake until the crust is golden and your filling is set. Pecan Pie Filling This filling is for a deep dish pie.  You can cut this recipe in half for a shorter tin or dish.  If you've got extra pie dough, make a few small pies with any leftover filling. In a large bowl, whisk together: 8 ounces melted butter 4 eggs Set aside: 2 Tbsps milk 2 Tbsps flour 2 cups brown sugar 1/2 cup sugar 3 1/4 cups pecans 1. Whisk everything but the pecans into your butter bowl.   2. Stir in the nuts.  Pour into pre-baked pie tin and bake at 350 for about 40 minutes, or until just set in the middle. 3. Cool for 1 hour before serving. Chocolate Variation: Add 1/2 cup bittersweet chocolate chips to the bottom of the pie pan before pouring in the pecan mixture. Wishing you a most delicious day,  Clémence and Hadley

Maison Cote edible made in Vancouver® & sea to sky salt® is ack on Granville Island this week end

We will be back on Granville Island public Market  

Friday November 15 till Sunday the 17th from 9 Am to 7 PM 

Day 2 at Circle Craft 2013