Maison Cote New infuse Sugars grinder

Maison Cote‏@maisoncote

My new collection of infused sugars grinders 

base of cane, beet & maple sugar, infuse with natural fruits & herbs

Collection

Pure Madagascar vanilla

Lemon-coconut 

Mexican chocolate

Espresso-chipotle-fennel & ginger

Orange & pepper 

Raspberry 

Strawberry & basil 

Fennel

Cherry

Hibiscus…

$10.00 Each or 3 for $25.00

Croissant Bread Pudding

The Gourmandise School   of Sweets and Savories

Croissant Bread Pudding Before you start, get an 8" or 9" cake pan out and a large roasting pan to sit your cake pan into for baking. You'll want to add water to your larger pan so it goes halfway up the sides of the cake pan. Place this larger dish, with the water, into a 350 degree oven while you assemble. 8 stale croissants (plain, chocolate, raisin or a mix of these) 4 eggs 6 yolks 1-1/2 cups sugar 4 cups milk 2 cups cream 2 tsps vanilla extract Optional: Soak 1 cup raisins in 1 cup warm water and 1/4 cup of rum for 10 minutes. Strain and add to the custard. 1. Slice the croissants lengthwise and set aside. 2. In a medium bowl, whisk together your eggs, yolks, sugar, milk, cream and vanilla until smooth. Strain if you need to. 3. Arrange one layer of croissant in a 8" to 10" cake pan or medium roasting pan. Pour 1/3 of the custard in. 4. Place the rest of the croissant in the pan and pour the remaining custard. Let this sit for 30 minutes while your oven preheats with the water bath. 5. Bake for 1 hour with a cover. Remove the cover and bake another 20-30 minutes, or until the custard looks set. Wishing you a delicious day,  Clémence and Hadley

Stuff Portobello (Vegetarian)

In a skillet put a portobello Mushroom fill it up with cook bean in your prefer sauce add 2 spoon of water let it cook slowly under a lid
add some roasted marinated tofu or soy Tempeh served with a tossed salad as a side dish, top your mushroom with a slice of goat cheese
 Enjoy

Easy Vegetarian Burger

Saute in a pan  some slices carrots, onion, zucchini, celery, and some Jalsberg cheese at the end to bound the veggies, in a second skillet add a two tea spoon of water, half a cup of tomato sauce, a tea spoon of chipotle sauce, mix well  then add a whole portobello mushroom , 2 slice of firm tofu and 5 white asparagus, start to build your burger with the mix veggie add  the tofu, the portobello mushroom  top with the rest of the skillet sauce, add asparagus on a side salad  and at last the top bun on the side with a nice slice avocado, tomato & alfalfa 

enjoy

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