Looking for vanille, Maison Cote have you cover

 Maison Cote, Vanilla Beans, Paste, Extract, Sugar or Pure Powder 

We have it all 

Maison Cote Truffle Sea Salt

Looking for a good Italian Summer Truffle sea salt  we have it 

Every on Granville Island from 9 AM to 7 PM 

till January 06 / 2015

then back in February every week end or at Vancouver Winter Farmers Market 

Maison Cote, French Sea Salt Grinder …

Maison Cote offert a large selection of Salt & Pepper Grinders 

French Ceramic grinder

Or Chinese grinders 

Maison Cote reaching 70,000 viewer on my blogge Thank you

Maison Cote

 69969 page views - 676 posts, last published on Dec 12, 2014 - 26 followers

Not to bad for a small local company 

Thank you  for your support 

Jean-Pierre Cote  Maison Cote 

Maison Cote brining sea salt

Need some brining sea salt  well you find the right place 

Maison Cote Brining sea salt  

Available on Granville Island Public Market till January 06

Nothing like fresh ingredients

Bay Leafs 

Organic orange peels

Just few of the ingredients to make the perfect brine

What You'll Need

Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.

Ingredients

Makes enough brine for one 18- to 20-pound turkey

7 quarts (28 cups) water

1 1/2 cups Maison Cote brine mix

1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing

1 bottle dry Riesling (Optional)

2 medium onions, thinly sliced

Tools and Materials 5-gallon brining container (tub, stockpot, or bucket)

Large brining or oven-roasting bag

Refrigerator (or a cooler with ice)

Step 1: Make the Brine

One day before roasting turkey, bring 1 quart water, the salt, to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

Step 2: Submerge the Turkey

To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the wine. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

Step 3: Remove and Roast

Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.

Maison Cote @ the Winter Farmers market @ Nat Bailey Stadium Tomorrow Saturday Dec 13 2014

Lot of good Ideas for Christmas Presents

Aged Vinegar

Infused olive oil

Lot of grinders for sea salt peppers & herbs

Vanilla extract, paste, powders 

Vanilla Beans only pre order
Mustards
Sea salt
Peppers blends
Rubs
Herbs blends
Real truffle sea salt ( Not edible perfume)

I am very Lucky 
I was able to fill a cancelation at 

The Vancouver Winter Farmers Market at Nat Bailey Stadium 

Tomorrow from 10 AM to 2 PM

http://eatlocal.org/markets/winter-market/

Bake up some magic.

The Gourmandise School   of Sweets and Savories

Bake up some magic. It's in the air- and I can't help it. The sweet smells of the holidays get me more pumped than the radio classics or bearded fella sharing his tea with me at Groundwork (Santa needs his caffeine). It's taken a few years, but we've finally come to a point where the insanity of the baking season is tempered by organized chaos. Here are a few of our favorite tips for those of you who, like us, prefer to spend a day baking gifts than pushing through crowds or picking through endless, meaningless gadgets (also, a recipe below). 1. Do ahead. Take a couple of hours to make some cookie dough. Get yourself a good old cookie scooper and form pucks. Place them side by side in a container or on a cookie sheet, wrap it up and freeze them until the day before gifting. Or come to class this Tuesday and get it all done then. 2. Get your ingredients. Today. Avoid the mad rush and make a list of what you need to make those goodies- good chocolate tends to sell out before the holidays. 3. Make it easy! Brownies and bars are awesome to make and bake ahead, freeze and then cut to perfection with a large knife. You can use one base and add fun extras on top before baking. 4. Clean as you go. Sort of. If you're undertaking a major baking operation, be sure to create a space just outside your kitchen or line of sight to stash your dishes. Once each task is finished, take these, wash them and put them away. You'll be more efficient than if you stop what you're doing every single time a dish is dirty. 5. Leave yourself time to package. Packing always takes more time than you think it will. Be sure your baked goods are fully cooled before you place them in bags or boxes. We love both Papermart (it's local) and Big River Packaging for the great, eco-friendly options. 6. Surprise them. Don't tell your friends and colleagues that you're making them individual French Macarons towers. Way too much pressure. Keep a lid on it and surprise them with the best of what you can do effortlessly.  Big & Rich Oatmeal Cookies In the bowl of a stand or hand held mixer, cream together: 2 sticks butter 1-1/3 cups packed brown sugar Set aside: 2 eggs 1 tsp sea salt 1 tsp vanilla (optional) 2 cups assorted mix-ins, such as dried fruit, chocolate pieces, toffee, nuts... Whisk together in a medium bowl: 1-1/2 cups flour 3 cups oatmeal  1 tsp cinnamon (optional) 1-1/2 tsps baking soda 1. Once the butter is creamed and light and fluffy, add the eggs and salt and mix for another minutes. 2. Add your mix-ins and mix just until they are incorporated.  3. Add the dry ingredients and mix until just combined. 4. Chill the dough for 1 hour. 5. Scoop either 2 Tbsps of dough onto parchment-paper lined cookie sheet or use an ice cream/cookie scooper. You can also scoop the cookie dough, freeze for up to a month and let them defrost for 30 minutes on cookie sheets before baking. 6. Bake at 325 for 7-10 minutes, depending on their size. Remove from oven when the sides of the cookie begin to brown. Let rest for 15 minutes before removing from parchment paper. Wishing you a delicious day,  Clémence and Hadley