Little Veggie sandwich

on a nice toasted piece of baguette from Terra bread *Granville Island*  I made a quick chiffonade of spinach, kale, leak, endive, chop tomatoes marinated in Maison Cote prosecco vinegar, basil olive oil sea salt & pepper I spread Maison Cote white truffle mustard and a truffle pesto add a vegetarian burger  

and I just enjoy it 

Maison Cote sea salt & pepper grinder

You have received one of my sea salt/ pepper grinder and are not to sure how to operate it 

follow this link http://maisoncote.blogspot.ca/2012/12/maison-cote-grinder-intruction.html

This will show you how to open and refill it 

They are working with sea salt or pepper 

enjoy them 

You have received a French herbs grinder from here is how to refill them 

http://maisoncote.blogspot.ca/2013/06/how-to-refill-your-french-ceramic-or.html

Basic Brioche Dough

The Gourmandise School   of Sweets and Savories     Yeah.  Scroll down for this one.  And nice work Kim! Good timing. Our students rock.  They've opened bakeries, cafes, restaurants, food trucks, ice cream shops, macarons stores and sell their products in Whole Foods and online.  Some have appeared on Shark Tank, others on Cupcake Wars.  We're so proud of their success and revel in developing new recipes and product lines (and sampling, because quality control is our favorite job and we take it very seriously). So we invite you to learn to bake bread like the pros, chop celery and onions with the speed and efficiency of a sous chef and cook with the inspired ingredients we source from the Santa Monica Farmers Market.   If you want to dip your toes in the world of professional food, we've got 10 and 15-week series that meet once a week.  Our Business of Food courses will teach you everything you need to know to get a culinary endeavor started; from renting kitchen spaces to recipe formulations and nutritional labels.  Student or not, we want you to stay inspired.  Never hesitate to call or email us with recipe requests and help in the kitchen.  Basic Brioche Dough Dough 3-3/4 cups unbleached AP flour 2 packets active dry yeast 1/4 cup sugar 7 whole eggs 3 tsps kosher salt 3-1/2 sticks butter, cold but pliable Egg wash 1 egg and 1 yolk, slightly beaten 1.  Place the flour, yeast and sugar in the bowl of a stand mixer.  Using the dough hook, mix for just a few seconds to evenly distribute the yeast. 2. Add the eggs and salt, mixing for up to 10 minutes, until the dough begins to pull away from the sides of the bowl.  Add the butter, squeezing it while adding in small amounts.  Run for another 4-5 minutes. 3. Let your dough rest for one hour at room temperature.  Place on a lightly oiled cookie sheet or bowl and refrigerate overnight (or at least 2 hours).  Remove from the fridge.  Shape* and proof for 3 hours.  Egg wash before baking.  4. Preheat your oven to 350.  Bake your buns or brioche until a dark golden color appears.  This is will take 40 minutes for a loaf and 15-20 for buns. * To shape your brioche, lightly shape into a rectangle.  Roll the dough up into a roll (like a jellyroll cake) and place seam side down into a parchment-paper lined loaf pan to proof.  Your dough should fill the pan 2/3 of the way up.  Shape any extra dough, or all of it, into individual buns. Wishing you the very sweetest holidays,  Clémence and Hadley

This is one of the reason why I shop Farmers Market and foods artisans craft fair

I have a love affair with Farmers markets and Foods Artisan all my life 

This is just a small example of why life taste better locally 

I am so happy I stock all my winter shelfs with wonderful preserve  Life is better at the Farmers Market 

Have a Happy Holiday 

Merry Christmas & Happy New Year to All

Beyond Gluten Free Cookies Recipe

The Gourmandise School   of Sweets and Savories

Thumbs up. Hadley's been working on an exciting project (stay tuned) that's making life a little more delicious. In an effort to give everyone a chance to enjoy the sweetest moments of the holiday season, she's created this recipe.  Beyond Gluten Free, these cookies are grain free and dairy free and DELICIOUS.  Use your favorite jam (or chocolate) for the center.   If you're looking for more, we're nearly halfway through our cookie countdown- check out the last 8 recipes here.  Curious about more GF baking? Check out our Grain Free Baking class on Dec. 20. You'll notice that we call for Organic palm shortening; palm products are ones you want to make sure are grown sustainably.  Hadley's Grain free Sunbutter Thumbprint Cookies 1/2 cup sunbutter 2 tbsps coconut sugar 2 tbsps honey 2 tbsps organic palm shortening 1 egg 1 tsp vanilla 1 tsp lemon juice 1/2 tsp baking soda 1/4 cup coconut flour 3 tbsps jam 1. Beat sunbutter, coconut sugar, honey, palm shortening and egg together until smooth. 2. Add vanilla and lemon juice and continue to beat. 3. Add dry ingredients and mix for 2 minutes. 4. Allow batter to sit for 5 minutes and thicken. 5. Beat again for another minute. 6. Scoop onto cookie sheet lined with parchment paper. 7. Use the back of 1/4 tsp and indent it into the center of each cookie.  Scoop a heaping 1/4 tsp of jam into each cookie. 8. Bake at 350˚ for 8-10 minutes. Allow to cool completely. Wishing you a delicious day,  Clémence and Hadley

Have you tried vanilla bean paste yet?

Vanilla extract appears in so many sweet recipes that it’s almost automatic to add it in when you’re making cookies or cakes, so when you see the words “vanilla extract” replaced with “vanilla bean paste” you might have to do a double take before you realize that these are quite the same thing. Vanilla extract is made by infusing vanilla into alcohol , which bakes off during baking leaving the vanilla ghost flavor behind. Vanilla bean paste is made by infusing vanilla beans into a thick, sweet syrup made with fructose, water and some natural thickener. The primary difference is that the vanilla beans are scraped into the paste, so you get all of those lovely little vanilla bean specks in whatever you’re baking along with the vanilla flavor!
use as vanilla extract one to one 
bake like a professional use professional product
Maison Cote vanilla paste  

see our schedule online  for Granville Island Public Market 
maisoncote.com 

Holiday Market Saturday Only - December 14, 2013

Holiday Market  Saturday Only - December 14, 2013

                                                                      10-am - 4-pm 
                                                        Croatian Cultural Centre, 
                                                         3250 Commercial Drive 

Map of Market Location   INTERACTIVE MARKET MAP

Maison Cote 

Table # 83  

Cash, Cheque, Market money, 

Credit cards are accepted with a 3% convenience charge 

Master, Visa & American Express are accepted