Hummus recipe

The Gourmandise School   of Sweets and Savories     Chickpeas, please. Have you met Dede?  She's one of our newest guest chefs and prolific recipe developer.  We're thrilled that Denise has rounded out our Saturday schedule with her Mediterranean menu and passion for making it all fresh.  This recipe is totally customizable, adding roasted red peppers or swapping our for white beans for a milder flavor- you can check out her variations on DedeMed.   Denise recommends getting beans from middle eastern markets for a better deal and fresher product.  We made this recipe this morning, and I'm using it as a spread for my grilled vegetable sandwich today.  Hope your lunch is as delicious as mine! Hummus by Denise Hazime 1/4 Cup Yogurt 1 can Garbonzo Beans (chick peas) 1/2 Cup Tahini (sesame seed paste) 1/2 Cup Lemon Juice 2-3 Cloves of Garlic 1/2 Tsp of Salt 2 Tbs water (if too thick) 3-4 Fresh Mint Leaves (for taste) 2 Tbs of Fresh Parsley (for garnish) 1 Tsp of Cayenne Pepper or Paprika  1/4 Cup of Olive Oil  In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves.  Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oi, serve with pita bread, crackers or vegetables. Wishing you a delicious day, Clémence and Hadley

Asparagus Season With Maison Cote Meyer lemon olive oil

Steam asparagus, crumbles hard boil egg,  Maison Cote Meyer lemon olive oil, Maison Cote sea to sky salt® & Maison Cote Kitsilano Pepper mini plum tomatoes...

How to make a Mayonnaise (Emulsion)

The Gourmandise School   of Sweets and Savories     Like oil and water.  There are a few terms we come across in cookbooks that we tend to a) pretend to know what they mean, b) acknowledge that we don't know, shrug and move on, or c) turn the page and ignore the recipe for fear of not knowing what it might mean.  Today's Word of the Day: Emulsion.  Before you get your knives all tied up, relax.  Emulsions happen when two or more ingredients who don't ordinarily blend come together in an even mixture- with some help. If you've ever made mayonnaise (see below), you've created a permanent emulsion.  These emulsions typically require an emulsifier, generally in the form of an egg yolk.  For those scared of commitment, temporary emulsions include my favorite- vinaigrette (hence the need to shake a bottle before pouring)- need no yolk and only a fork or whisk to get things going.  Let me break it down:  Oil and vinegar in a bowl will steer clear of each other, but once you introduce motion and an emulsifier, they'll start to warm up, get chummy, and, finally, come together.  The best tip I can give you is to add your oil slowly and be patient- the emulsions happen rather quickly and ceremoniously, so whisk away and get out your homemade fries. Mayonnaise In a medium bowl, whisk together: 2 egg yolks 1 Tbsp mustard Set aside: 3/4 cup vegetable oil pinch of salt 2 tsps lemon juice (or white vinegar) 1. Whisk your yolks and mustard for at least one minute. 2. Add lemon juice and salt and whisk until smooth. 3. Slowly whisk in the oil until the emulsion takes place (you will see the mixture pulling away from the sides of your bowl and collecting towards the center) and a thick, rich mixture has been reached. 4. Season to taste.  I love tarragon.  To make aioli, add fresh or roasted garlic, pulsed in a food processor, to the mixture. Wishing you a delicious day, Clémence and Hadley

Vancouver, Spring blossom

My Friend Yu was in Vancouver just in time for 5 sunny spring day and he take lot of pictures from all the blossom in the city,  I am really lucky to live in such a beautiful City 

Here are some of my Friends Yu  Blossom picture 

 Enjoy 

Some of my Friends live Large, Peninsula New York

More foods gifts from my best friend

One of my best friend travel lots as well and always bring me interesting foods gifts

He is writing 3 New books on 3 successful High end Hong kong Hotel 

visiting one in Boston and 2 in New-York 

From Boston he offer to me a Chocolate pasta, the color is beautiful, I will try to make a chicken mole with it at my return from Asia

 From New York he visit Eataly on 5 Avenue he bring me a nice Ramasin Plum Jam,  I just love it  great on foie gras, on brie cheese or french toast

 Cherry tomatoes this I am very curious as it becoming a big food trend  

Again I do have the best friends in the world 

Spring Salads

Salad is always an easy meal in any season but Spring ring it back from the local farmers market we find a profusion of roots and greens lettuce leaf to color our meals

 Broccoli coleslaw tomatoes medley

 Classic 

 or not

 Beautiful bell pepper to roast and serve in salad or blend in a vinaigrette 

 Fresh new greens 

 or roasted roots  

 Grill romaine caesar declination

 with almond meal as a topping ...

you have no excuse to not eat fresh, colorful & local 

Bon appetite