Saturday, December 20, 2014

Simple Vegetarian Dinner

I usually mix different lentil I soak them up to overnight

then in a rice cooker, roast the eggplant, sauté the vegetables, serve with a simple chipotle & cachou cream sauce

Roasting eggplants and mushroom Maison Cote fresh basil olive oil Maison Cote herbes de Provence sea salt and Maison Cote citrus pepper

Mushroom & eggplant, lentil & basmati rice

Saute Veggys with with vegan chipotle sausage

Friday, December 19, 2014

Augusto, Organic Free Trade 100% Arabica Coffee

Maison Cote offers Organic coffee

Organic Free Trade 100% Arabica Coffee

We proudly offers a line of medium roast and dark roast organic free trade 100% Arabica coffee in both beans and ground. Available in an attractive 225 g retail tin and made with the finest 100% Arabica beans, this is a truly exceptional product.

$12.00 Per Tin

Pre-Order Only

Chard, White Bean and Tomato Stew with Grilled Bread

The Gourmandise School
of Sweets and Savories

Go broth.

Let's get cozy. Take off your shoes, put on your warmest socks and sink into your couch with a bowl of hearty soup and a thick, chunky slice of grilled bread. Part soup, part stew, this recipe is the prefect make-a-big-batch (go ahead and double it) kind of meal. We make it thick, eat until all warm and toasty and keep the rest in the fridge to be blended a few days later with more stock and a touch of cream. It's cheap to make, hearty to eat, vegetarian and delish.

Soup warms us up all kinds of ways, especially when we can share it. Soup Sisters is one of the groups we partner with throughout the year- join one of our Soup Sisters events (the next one is Jan. 14th) for a soup session. You'll learn to make it and share the rest with your community!

Chard, White Bean and Tomato Stew with Grilled Bread
Have extra white beans? Smash them with olive oil and garlic in a sautee pan, season with salt and pepper and smear onto your leftover grilled bread.

1 onion, diced4 carrots, diced small
4 celery stalks, diced
1 small piece of ginger, chopped or grated
3 cloves of garlic, chopped
2 cups cooked white beans
1 bunch chard, stemmed and finely chopped
1 cup white wine
2 cups diced tomatoes

To taste:
olive oil
sea salt
1 lemon
1 bunch Italian parsley

Sweat the mirepoix (onions, carrots and celery) in a sautee pan with olive oil. Once barely cooked, add the wine and reduce for a few minutes. Add the chopped tomatoes and cook until carrots are tender. Add the white beans, cooking for another couple of minutes.
Add the chard and cook until wilted. Pour into bowls and season with a touch of lemon juice, olive oil and salt. Garnish with parsley. Serve with warm, grilled bread.

Grilled Bread
1 baguette or thick country bread, sliced
1/2 cup olive oil
1 clove garlic, crushed
sprig of thyme

Stir all ingredients together. Brush slices of bread generously with the flavored olive oil. Grill on a grill pan for about 4 minutes on each side or directly onto a cookie sheet (baking for 10-12 minutes at 375). Serve with soup.

Wishing you a delicious day,

Clémence and Hadley