Coconut milk from scratch

HOMEMADE COCONUT MILK FROM FRESH COCONUT

 

collect the coconut water









split the coconut

Cut the coconut in smaller pieces add to the blender with coconut water and filter water, so easy, so rich, so tasty.

Yield: Yields about 2 cups

The flesh and water from one fresh coconut

INGREDIENTS

• 1 + ½ cup plain filtered water

INSTRUCTIONS

1. Add coconut flesh, coconut water and 1 cup water to the jar of your blender
2. Process on the highest possible speed for 5 to 10 minutes; you really want to get the most out of that coconut flesh as you possibly can. You'll notice, as the flesh spins around, that it will get looser and looser and will spin more freely after a while. You want to be able to see some liquid in there. A good amount of liquid!
3. When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that's been lined with cheesecloth.
4. Add another half cup of plain water to the jar of your food processor and give it a quick spin just to get every last bit that was left behind. Add that to the rest of the fragrant pile of coconut.
5. Now squeeze the bejesus out of your coconut. And I do mean the bejesus. Squeeze until can’t get another drop out. You will be left with a bunch of dry, VERY dry, and pretty bland and tasteless, shredded coconut. You could discard this, or dry it and use it in soup or as topping for stir fry …
6. Transfer your beautiful coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days.

as well  link to make coconut butter

http://maisoncote.blogspot.mx/2012/02/maison-cote-coconut-butter.html

Roasted Cauliflower Steaks with Chimichurri

Roasted Cauliflower Steaks with Chimichurri 
Serves 4 
If you're not familiar with chimichurri, it is quite tangy. Deliciously tangy. Adjust the flavors for your own taste. Don't like a lot of raw garlic? Use less. Don't want it as tangy? Decrease the vinegar. Feel free to play around with the proportions.

What you need:

Cauliflower
 1 large head cauliflower
1-2 tbsp coconut oil  (or other fat/oil) 
 I love it with Maison Cote Chicken seasoning or just add Salt pepper and smoked parika

Chimichurri (approximately 1 cup)
1 cup packed flat-leaf parsley (about 1/2 cup finely chopped)
1/2 cup packed fresh cilantro 
1 tsp dried oregano (or 1 tbsp fresh)
1/2 cup extra virgin olive oil
2 tbsp of vinegar
1 tbsp lemon juice (or additional vinegar)
2-4 cloves garlic
1/2 - 1 tsp salt, to taste
1/8 - 1/4 pepper, to taste

How to make:

Preheat oven to 425 degrees.

For chimichurri, wash and dry your herbs. Mince the garlic, sprinkle it with salt, then crush it with the flat side of your knife. Alternatively, you can use a zester/grater. You may use less garlic as desired -- I use 3 or 4 cloves. Remove thick stems from herbs and finely chop the leaves of the parsley, cilantro, then oregano. In a non reactive bowl or mason jar, mix together the garlic, vinegar, lemon juice and herbs. Pour in the olive oil (add more if need to cover the herbs). Add salt and pepper to preference. I use 1/2 tsp salt and a few grinds of pepper. Adjust flavors and add more oil if desired. Let stand for about 20 minutes at room temp (while you roast cauliflower). If you make ahead, bring to room temp before serving. 

Alternatively make in food processor: Add everything except for oil to food processor and pulse until you reach desired consistency. Transfer to a nonreactive bowl or mason jar and pour oil over mixture. Add more and adjust flavors as desired.

For cauliflower: Remove leaves and trim the stem from the cauliflower while leaving the core intact. With core side down, cut cauliflower in half then cut two 1/2 inch steaks from each half (amount will depend on size of cauliflower). Cut smaller steaks from broken pieces or use for other purpose. Rub steaks with the seasoning add couple drop of olive or sprinkle salt and pepper on both sides and place on baking sheet. Roast for 15 minutes, flip steaks carefully, then roast for another 10-15 minutes or until browned and tender. Serve topped with chimichurri sauce. 

Whole Roasted Rockfish en Papillote

The Gourmandise School   of Sweets and Savories     You're a catch. Fish. What's not to love? I can think of a few things. Bugling eyes. Scales. That fish stink in your sink. But what of that velvety texture? The rich mouthfeel without the grease. That I've-got-windswept-hair-from-fishing-off-the-pier feel (have you been fishing lately? Very sexy sport). Here's what trips us up, though. Most people don't really know how to shop for it. Or how to cut it. Or cook it. So we decided to let a fish seller and a chef break it all down. Chef Collin from The Lobster showed us how to take a fabulous Rock Fish (from Community Seafood) and bake it so simply, without any equipment spare some parchment and a baking pan. We picked up the fish and accompanying ingredients from the farmers market and Chef did his thing. And we swooned. Here's the recipe. And hold tight, we'll be adding seafood classes to the schedule tomorrow evening. In the meantime, check out Chef Christine'sKitchen Basics 2 series. Whole Roasted Rockfish en Papillote A 2-lb.Whole Rockfish (Branzino or Snapper are a good alternative) 1 Fennel Bulb with Tops(fronds), sliced thin and reserve the fronds for garnish 1 Lemon, sliced thin 8 Blood Oranges, Juice 6 oranges, slice thin 1 & Segment the other 8 Parsley Sprigs 2 sheets of Parchment Paper 2 Tbs Vermouth  2 Tbs Extra Virgin Olive Oil   1. Pre heat the oven to 400 degrees. 2. Place 1 sheet of parchment paper large enough to hold the fish on a rimmed cookie sheet or roasting pan. 3. Place the Fish on top of the parchment paper. Season the cavity of the fish with 1 ½ tsp salt and ½ tsp pepper. 4. Place the sliced Blood Orange, Lemon, Fennel & Parsley inside the cavity of the fish. 5. Drizzle the vermouth and the Olive oil over the fish 6. Place the other pieces of parchment paper over the fish, line with the bottom piece. Starting at one end of the paper, fold the paper over to seal close. Make your way around until the fish is completely in closed. Bake for 25 minutes.   Celery Root Mash 4 celery roots, peeled and cubed  1 small Yukon gold potato, peeled and cubed  1 cup milk ¼ cup butter 2 tbs olive oil   1. Place the Celery Root, Potato, Milk, 2 tsp Salt & water to cover by an inch. Bring to a boil reduce the heat to medium and cook until fork tender. Strain, place back into the pan and add the butter & Olive Oil. 2. Mash with a whisk or Potato Masher 3. Season to taste with salt and pepper Blood Orange Butter 1/2 cup Blood Orange Juice ½ Cinnamon Stick ¼ cupButter 1. Place the Cinnamon and the Blood Orange Juice in a sauce pan, reduce by half. 2. Add the Butter remove from the heat. Immediately stir with a whisk until the butter is fully incorporated. Season with Salt and Pepper to taste. Plate Place the celery root mash on the plate with some of the whole fish on top. Drizzle the blood orange sauce over the fish and onto the plate.  Place the blood orange segments on and around the plate. Place some of the fennel fronds on and around as well as a little extra virgin olive oil. Wishing you a delicious day,  Clémence and Hadley

Farro Salad

The Gourmandise School   of Sweets and Savories

Bridging the seasons. Sometimes you want to curl up by the fireplace and slurp a good, hot bowl of soup. Other days, you dream of long, bright days with fresh, zesty lunches and the sweet flavors that sunshine brings. And then there's pre-Spring. Here in SoCal (Cue string, East Coast readers. Try not to hate us too much), we've got this lovely purgatory of chilly mornings, hot noons and early sundowns. I want my hot oatmeal in the morning and crave ripe peaches by noon. It's a cruel trick, since stone fruits are 4 months away, and pears are bowing out, so... we've got what we have had all winter. Citrus. We love citrus, for it breaks up the winter trifecta of persimmons, pears and apples (chocolate doesn't count, as it forms a year-round food group) that we rework from late October until the first sweet Apricots hail the start of summer. Meyer lemons, blood oranges, sweet limes- all are used nearly every day to make these warm and bright whole grain salads. We use farro, barley, wheat berries- you name it, try it. Send us your favorite combination of herbs, grains and citrus! Far-out Farro Salad Serves 6, warm or cold. Today or tomorrow.  1 basket small cherry tomatoes, roasted in the oven at 350 with a touch of olive oil until they burst 2 Tbsps olive oil   1 cup farro 1 quart vegetable stock 1 diced shallot 1 cup fresh shelling peas *, shelled 1 bunch kale or chard, stemmed and finely chopped 3 Tbsps fresh lemon juice, Meyer if possible 2 Tbsps cup olive oil 1 Tbsp Dijon mustard 1/2 cup fresh Feta or ricotta salt and pepper, to taste fresh herbs, finely chopped, to taste   1. Heat the olive oil in a large saucepot (we love using a Dutch oven) and cook the shallots for 3-4 minutes.  2. Deglaze the pan with the stock and add the farro and a large pinch of salt. Bring to a simmer, turn the heat down, covering the pot and cooking the grains for 30 minutes. 3. While the farro is cooking, make your dressing by whisking together the lemon juice and mustard in a large bowl. Slowly add the olive oil. Toss your kale in the dressing. 4. Add the warm farro (drained if necessary) to the dressing and toss. Add in your peas, if cooked separately and the tomatoes. 5. Serve with fresh feta or ricotta and herbs, to taste. * The shelling pea season is still new, and some of them are a little bitter. If they feel tough and not too tender, add the peas when deglazing the pan with the stock and cook with the farro. Wishing you a delicious day,  Clémence and Hadley

another easy vegan meal

Roasted Veggies fresh spinach and home made vegan sausages

Mango Curry roasted butternut squash

Maison Cote  

Mango Curry dip

Roasted Butternut Squash

This is a wonderful little side dish to any meal

  yum 

2 1/2 to 3 pounds butternut squash, peeled, seeded and cut into 1 inch cubes

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons Maison Cote mango curry power(if not madras curry powder and some mango)

1 tablespoon pure maple syrup

Preheat oven to 400 degrees.

Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, mango curry powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated.

Place in the oven and roast for 30 to 35 minutes or until tender.

Vegan lemon olive oil cake

Ingredients

1. 2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon baking powder
4. ½ teaspoon salt
5. ½ cup extra virgin olive oil
6. ¾ cup agave
7. ¾ cup water
8. ¼ cup lemon juice
9. 2 tablespoons lemon zest
10. 1 tablespoon lemon extract
11. Powdered sugar, for garnish

Procedure

To make the Lemon Cake

Preheat the oven to 350 degrees F. Lightly grease a Bundt pan.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together oil, agave, water, lemon juice and zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the prepared Bundt pan evenly with batter. Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it. Be sure to rotate halfway through the baking time. Cool the cake completely before un-molding.

To serve

Plate a slice of cake and sift powdered sugar over the top. Serve with a fresh fruits

Green Hummus

Green Hummus

So easy as a base for sandwich, to top on stir-fry or eggs…

this is a great and easy base for a vegetal protein

Green hummus

yield : 5 cups

Ingredients

 2 x cup spinach

1 x cup arugula

1/4 cup cilantro or basil

1/4 green onion

2   garlic mince

4 cups garbanzo beans

1x cup olive oil

1/4 cup lemon juice

Sea salt & pepper to taste

Directions

Add to a food processor spinach, arugula, cilantro, green onion & garlic, pulse couples time then let run the processor to a medium speed add the olive oil and the drain beans finish with lemon juice and salt and pepper.

This is a base you could add or change some ingredients to make it your own 

you like garlic well go crazy, caramel shallots, basil, steam kale…

Create your own and enjoy

Start from scratch

The Gourmandise School   of Sweets and Savories

Start from Scratch. What would it take for you to cook more? A chef in your kitchen? A personal shopper? Recipe tester? A new gadget? Nope.  With all the noise around food, new cuisines and endless blogs telling you what you should eat, where you should shop and what your food should look like on Instagram, here are a few sage pearls of wisdom from our staff (and a few classes to teach you how to make it ahead and shop at the farmers markets- look right): 1. Don't go big. Start with one new dish a week. Make sure it includes as least two ingredients you already have and flavors you're already familiar with, only with a twist or two. 2. Clear the air. You know what clutters my mind more than anything? Stuff on the counter. Move as much as you can off your counter. If you don't use something every day, find a home for it. A clear space allows you to organize your thoughts and prep. 3. Mise en place. It's a French kitchen terms for putting everything in its place. You won't have to run to the store mid-recipe to get a missing ingredient if you spend 5 minutes pre-measuring what you need and placing it near your workstation. This allows you to let go of the recipe and focus on the technique.  4. Stop spending. Cooking should require only a few things; some pots, a wooden spoon or two, a whisk and big skillet. Egg separator? That's what your hands are for. Bain marie? Stick a bowl over a pot of simmering water. Use those hard earned funds on great ingredients, not on fancy kitchenware. 5. Ask a farmer. Take an hour, even twice a month, to shop at a farmers market. Ask the farmer how he makes his yams. Ask how long his blood oranges are in season, or how best to use them in a marinade or a dressing. She's got acres of them, and you can bet they've made their way into a dish or two. Consulting recipes is one thing, learning a simple technique is another. 6. Your bible. It shouldn't be a recipe book, but a collection of techniques you pick up. Sit at the restaurant counter and watch the chefs- how are they cutting their onions? Are they stirring their pans often (they aren't), are they using high heat for a short amount or letting things simmer? When are the burger flipped, steaks seasoned and salads tossed? Take a class and ask your chef instructor how adjust the recipes once squash is out of season or basil is gone. 7. Use us. Our hotline is open every day from 11am-7pm. Call us! We can help you source ingredients, email recipes and answer your cooking 911 questions. Wishing you a delicious day,  Clémence and Hadley

Back From Los Angeles

I love L.A.  it is for me my little paradise, perfect weather and so much to do  

Just love California

Little Vegan stir fry

 I just love my Spiralazer

 I spaghetti carrot & zucchini it is so easy, 

Here I make a sauté with taro, Brussels sprout, beans, eggplant, brocolini, Sauté them with a bit of Maison Cote lemon olive oil.

 At the end I had mix cook beans  (chic pea, black and red) Chicken-less strip from Trader joe and some peanuts top with a big scoop of avocado and chipotle sauce 

Just Yum

www.maisoncote.com