Chimichurri

Chimichurri Recipe

So easy so tasty

• INGREDIENTS

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 Tbsp red, white wine or champagne vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

METHOD

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Yield: Serves 4.

Spring finally show up in Vancouver

Smoked salmon potatoes gratin

  

Smoked salmon potatoes gratin 45 min / 1 hour Ingrédients 1 kg Russet or Yukon gold potatoes 100 Gr Smoked Salmon 1 or 2 mince garlic clove 50 g Organic butter 50 cl Organic Whole milk 160 g Organic gruyère cheese 40 cl organic crème fraîche (recipe include) Sea salt & pepper to taste Maison Cote Salmon delight (2 tea spoon)

Smoked salmon scallop potatoes (6 portion)

1: Preheat the oven at 180 C Cut potatoes with a mandolin (0,5 cm thick). Rinse in cold water dry on a clean cloth.

2: Add the potatoes in a pot cover with milk, salmon delight & sea salt

3: Bring to a boil on medium heat then reduce to low, cook 10 Min stir once in wild

4: In a Gratin dish caress the bottom with garlic, butter well & start build your dish with the potatoes and smoked salmon when half fill add half of the gruyere, creme fraiche, pepper add the rest same as prior cover with gruyere the balance of creme fraiche.

5: bake 1 hour at 180 ºC. it ready when golden 

Remove from oven and let rest for 10 Min cover so the starch could bind all together 

Enjoy

Crème fraîche

1 cup heavy or whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.

Shrimp n' Bacon.

The Gourmandise School   of Sweets and Savories     Shrimp n' Bacon. Swing by our kitchen classroom and you'll most likely fall on one of us teaching, prepping or cleaning after a long and delicious day.  Every now and again, we put our aprons aside and open our kitchens to chefs, some who you'll recognize, and others you'll one day take notice of, who are perfecting their craft.   Home bread bakers wanting to expand into the commercial world will test out their recipes in our ovens, and cookbook authors try out their recipes in marathon sessions, taking photos along their journey.  We've loved watching the folks at Fresh Dish test, retest and sample their menus for the service they provide.  We loved this dish- and they wanted to share it with you.   Don't forget that Sunday, March 17 is theL.A. Marathon- Hadley and Jamie are running- cheer them on! Shrimp with Bacon, Cheese, Polenta and Carrots 1 Tbsp Salt 1 tsp Black Pepper 3/4 cups Polenta 1/2 cup (4 oz) Diced Pancetta  1 bunch Green onions 2 Roma Tomatoes 3/4 cups (6 oz) Chopped carrots  2 cloves Garlic, chopped 1 lb Shrimp, peeled and deveined, tails removed 1/2 cup White cooking wine 1 Tbsp Butter 1 cup Cheddar cheese 1. In a medium saucepan, bring 3 1/2 cups water to a boil. Add a pinch of salt. Pour in polenta in a thin stream, whisking constantly, and whisk until mixture comes to a steady simmer. Reduce heat to maintain a gentle simmer, cover, and stir every 5 minutes until done, about 25 minutes total. 2. Meanwhile, in a large skillet over medium-high heat, cook pancetta until edges start to brown and crisp.  3. Discard all but 1 tablespoon of fat from pancetta. Add green onions and cook for 5 minutes, turning once. While green onions cook, halve tomatoes along the equator and sprinkle cut sides with salt and pepper. 4. Place the carrots and ½ inch of water in a small pot over medium heat and cover. Steam for 6 minutes or until crisp and bright orange.  5. Transfer green onions to a baking sheet or platter and cover to keep warm. Put tomato halves cut side down in pan with pancetta fat and cook until starting to brown, about 3 minutes. Turn and cook until heated through and a bit soft, about 3 minutes more. Transfer to baking sheet with green onions to keep warm. 6. Add garlic to pan and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until starting to turn pink, 1 to 2 minutes. Pour in wine and continue cooking, stirring and scraping up any browned bits from the pan, until shrimp is cooked through, about 2 minutes. Remove from heat. 7. Stir butter, cheese, and pancetta into polenta. Divide polenta among 4 plates and top with shrimp and remaining liquid in the pan. Serve with a tomato half and several green onions beside polenta, and carrots on the side. Serve and enjoy!  Wishing you a delicious day, Clémence and Hadley

Vanilla Season?

In the last 3 week I sale so many Vanilla beans, Paste and  Pure fresh ground Vanilla Powder 

almost as much as Christmas season no Complaining here  keep loving my products this make me very happy and validate my work as a Vancouver Food Artisan 

Thank-You 

Vanilla Beans Madagascar 1/4LBS $25.00 including delivery  In north America 

 Madagascar Fresh vanilla beans

 Organic cane sugar infused with Madagascar vanilla beans $6.00 or 2 for $10.00 

 This is what pure vanilla fresh powder should look like 

Vanilla pure powder 30 Gr  Madagascar ground fresh  $10.00 No Filler or Maltodextrin 

Vanilla is black not beige Maison COte Vanilla Powder Ingredient  Madagascar Vanilla beans  That all 

Vanilla paste or pure extract 2 fold  from $7. to $20.00 for 250 ML 

Look at  Neilson Massey especially the ingredients
Your choice

Madagascar Bourbon Pure Vanilla Powder

The alluring flavor of our Madagascar Bourbon Pure Vanilla in an all-natural, alcohol and sugar-free powder. Distinctive from our extract or paste, this powder is ideal for dry mixes, liquid or color-sensitive recipes, such as icing, and flavoring for beverages and mixed drinks. Elevate the flavor of all your cakes, cookies and pancakes with a sprinkle of this versatile powder.

To replace vanilla extract in a recipe, simply measure the same amount of our Madagascar Bourbon Pure Vanilla Powder and add.

Available in bulk by the pound. This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free. Contains no alcohol or sugar.

Ingredients: Maltodextrin (a modified corn starch), Vanilla Extractives.

PiDGin Restaurant Vancouver

I really miss my friend Angie from well seasoned  but we are bolt so busy we do not have the time as before to meet as will after several attempt we finally find a Monday at 6 PM to have dinner in town
Angie is the Martha Stewart of the Valley and the best Cooking Shop/school in BC .
she is always ahead of everything interesting in the Food industry...
So when she ask me where I want to go I said Chez Jean-George  It is to snob for me but the food is so good, she propose this place she want to try  PiDGin
350 Carrall St Vancouver BC
604.620.9400
Mon-Sat 5-12
Sun 6:30-12

So I arrive  early as usual, I found a parking and walk the two block from Pender to carrall in the 2 block I witness two drug deal, 6 shopping cart 2 very angry screaming at I do not know what , a guy trying to sale me a bus pass... the usual right,  So as I am a bit early (5.30)  I really do not fell to comfortable in this neighborhood but it is still day light, I call angie she is on her way and tell me to get in she is early as well.

I get in, am the first client  I am pleasantly surprise how you forget in a snap the outside when your in the decor is eclectic, hybrid cap-code seafood restaurant of my youth with the white bar the kitchen is semi stadium and the place is new,  really new  I could not pinpoint (Oh it look like ! oh it fell like !)  just very nice a great research of simplicity in simplicity ( not easy to achieve) The service was impeccable without the snob service Nouveau rich Vancouver like ( Real housewife of Gucci trash... ) Angie arrive and we stat to talk as we are so happy to finally have some time together the server came 3 time to try to see if we are ready to order and then we get to the food business ( I understand  to be a Server sis an art and a noble profession some client want a friend for the evening some want a great service and some do not care  but a great professional understand the need of is clients and react in consequences and our server was just that good, he understand we where there to catch up on friendship and business so he interact with us perfectly)

So we order we take the server suggestion to start  fish and pig skin Asian style with a tomato sauce chutney I did not like it but Angie love it  we follow with 

Angie have a drink as well  as I never drink alcohol  I have no clue but it look nice with a shave cucumber wrap in the glass We add as special happy at $5.00 

fried chicken wings 12

market vegetables, spicy hollandaise 10
mushrooms, sugar snap peas, egg, soy yuzu brown butter 12
rice cakes, pork belly, tomato sauce, furikake 9

The dinner was good  the pork belly was very dry but it monday probably a leftover from the weekend.

The research is great  remember  I travel the world and was always involve in foods so it is very hard to impress me  but I am not a  A.H. (I could appreciated anything when it well done or with good intentions),  the  market Veggies as fantastic the hollandaise was perfect, the mushroom dish was great as well, the fried chicken perfect and so tasty, the pork belly outside of the dry pork the rest of the dish was great, but the best was the desert  
the meringue with yuzu and  the vanilla creme Anglaise was SO SO GOOD No Really the best I ever had 

This is a place I will return  this is a big + for Vancouver and for this neighborhood 

I take some pictures of the dish from my smart phone  but I am not a smart men and have no clue how to download them so I will add the pic from PiDGin restaurant 

I hope they will keep the creativity and a change of menu true season and I will be back 

I really enjoy the decor , the staff where wonderful  the food great ,  the price very reasonable, you really forget about the street as soon as you are in it is  remarkable  the washroom have those mini sink and those marble pieces on the wall great research great place.  Oh yeah No coffee or tea nothing hot to drink ?

Pic from PiDGin Website

Energy Bars Recipe

The Gourmandise School   of Sweets and Savories

Home stretch. We've got a lot of athletes on staff here, most of them runners. When not baking or running the front office, Hadley and Jamie train and come up with delicious concoctions to keep their energy level in tip top shape. Granola bars are some of our favorite DIY pantry items (check out our Pantry Staples classes here and here), in part because they're free of preservatives, totally interchangeable with a variety of fruits and nuts and simple enough for kids to make on their own.  This recipe is vegan and GF, as all of Hadley's recipes are.  Email us your favorite combination- with pictures if you like- and we'll post them on our FB page.  Don't forget that Sunday, March 17 is the L.A. Marathon! Hadley's Pre-during-and-post-run Energy Bars 1/2 cup cashews 1 cup dried apricots 1 cup shredded coconut 1/3 cup rolled oats 2 tbsps agave syrup 2 tbsps coconut oil, melted 3 tbsps pumpkin, hemp or chia seeds 1/2 tsp ground ginger 1/4 tsp salt Line a 8x8 inch baking pan with parchment paper, set aside.  Place cashews and apricots in a food processor and process until nuts are evenly chopped. Add coconut, oats, agave syrup, coconut oil, pumpkin seeds, ginger and salt. Process until mixture comes together.  Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge. Wrap tightly and take on your run! Wishing you a delicious day, Clémence and Hadley