|SMOKED TUNA SALAD
3 fresh Bosc or Bartlett Pears
1 package of Butterfly Brand Smoked Tuna
½ can of Iron Maiden Albacore Tuna
3 tablespoons of mayonnaise
2 tablespoons of chopped fresh dill
juice of a ½ fresh lemon
5 tablespoons of Raspberry and Rosemary sea salt, crushed fine
1) In a medium bowl, take both tunas and flake with a fork. Add juice, dill and mayonnaise and mix together well.
2) Cut each pear in half. Remove the core with a small spoon or melon baller until you get a cavity.
3) Cut the bottom of the round part of the pear so it can sit flat on a plate. Dip the rim of the pear in the Raspberry and Rosemary sea salt and place onto serving plate.
4) Divide tuna mixture into 6 and fill the pears with the tuna salad. Garnish with fresh dill sprigs and a little sprinkle of the sea salt.
|ROASTED BUTTERNUT SQUASH SOUP
5 Spice Cream Fraiche, Wild Mesclun Salad, Balsamic Raisins & Roasted Garlic Crouton(Serves 6)
2 medium sized butternut squash
1 cup chicken stock
½ cup crème fraiche
1 teaspoon of Maison Cote 5 Spice
6-1” slices of french baguette
6 teaspoons of balsamic raisins
6 large cloves of garlic
2 cups of wild mesclun salad greens
2/3 cup of Canoliva Olive oil plus some for roasting squash
1/3 cup of Maison Cote Dark Raspberry Balsamic Vinegar
Maison Cote organic pacific sea salt and Kitsilano peppercorns
Cut squash into halves and scoop out seeds. Coat insides with olive oil and season with fresh cracked pepper and sea salt. Roasted on baking sheet at 375?F oven until tender, about 1 hour. Peel squash when cool. The squash can be prepared a day ahead.
Put squash and chicken stock into pot and using a hand blender, puree soup and season to taste. Bring to a gently simmer.
To make vinaigrette, whisk together oil and vinegar. You can add some mustard if you’d like.
Mix crème fraiche with 5 spice. Set aside in the fridge for flavours to infuse.
On a grill, brush baguette slices with olive oil or garlic oil and grill on both sides until crispy and golden.
Toss the salad greens with vinaigrette. Serve each plate with 1/3 cup of greens and scatter 1 teaspoon of balsamic raisins on each salad. Garnish with a piece of garlic crouton.
In soup bowls, ladle a generous bowl of squash soup and top with a dollop of spiced crème fraiche. Enjoy!
Mint Szechuan Sea Salt (Serves 6)
6 lamb chops, preferable from the same rack
3 tablespoons of Maison Cote mint and Szechuan sea salt, crushed
2 tablespoons of Canoliva Olive Oil
1 lb of white mushrooms
2 tablespoons of Maison Cote Dark Fig Balsamic Vinegar
1 teaspoon of Fragrant Chili Oil
3 large white onions, sliced
2 tablespoons of soy sauce
2 tablespoons of Birch syrup
4 large white skinned potatoes
4 tablespoons of Maison Cote White Truffle Oil
3 tablespoons of Maison Cote Organic Pacific Sea Salt
Make marinated mushrooms
Make caramelized glazed onions. Save skins for the rice in the next dish.
Peel and cut potatoes into large cubes. Cook until tender in large pot of water. Drain off most of water and mash potatoes with butter and truffle oil. Whip the potatoes to get a creamier, fluffier texture.
Coat the outside of each lamb rack with the crushed mint sea salt. Add olive oil to pan and heat on high til smoking. Sear the lamb chops until desired doneness.
To serve, put a spoonful of onions on 1 corner of plate, mushrooms on the opposite corner. Put a large dollop of potatoes in the centre and sit lamb popsicle on top of potatoes. Enjoy!
|MAISON COTE TOMATO PESTO CHICKEN
Herb Infused Jasmine Rice, Grilled Fresh Vegetables
6 medium sized chicken breasts
2 cups of fragrant white rice
¼ cup of Maison Cote My Tomato Pesto
5 tablespoons of Canoliva Olive Oil
2 medium long eggplants
2 medium sized zucchinis
6 plum tomatoes
2 large lemons
2 tablespoons of Maison Cote Herbes de Provence
2 tablespoons of Maison Cote Tuscan Aroma
Maison Cote organic pacific sea salt and Kitsilano peppercorns
1. Take onion skins from lamb dish and put into pot. Cover with water and bring to boil for 45 minutes. Drain and discard onions, reserving onion stock.
2. Cut up eggplants, zucchinis into large pieces. Cut each tomato into halves and lemons into quarters. Toss with 3 tablespoons of olive oil and herbes de provence. Season with salt and pepper and grill vegetables on grill pan or bbq until tender, about 4 mins a side.
3. Cook rice with onion stock, Tuscan Aroma.
4. Cut each piece of chicken breast into 4 to 5 pieces. Coat with pesto and sear fry chicken breasts over medium high heat until cooked, about 4 to 5 minutes. Season with salt and pepper.
5. To serve, use a small bowl and form rice into the bowl. Flip out onto a plate and put 4 to 5 pieces of chicken on top. Add a helping of veggies and enjoy!
Mascarpone Lemon cake
Balsamic Chocolate Sauce and Fresh Strawberries
1 loaf of lemon pound cake
12 large strawberries
250 gram container of mascarpone cheese
4 tablespoons of Maison Cote basil sugar
1/3 cup of Maison Cote Dark Fig Balsamic Vinegar
½ bar of Costa Rican 70% dark chocolate
Combine sugar with equal amount of water and bring to a boil in a small saucepan. Bring to a boil for 5 minutes; cool.
Cut tops and bottoms of strawberries. Using a small spoon or melon baller, carve out a cavity into the strawberries.
Cut pound cake into 6 pieces.
Add 3 tablespoons of basil syrup to mascarpone and mix well. Fill a piping bag.
Fill strawberries with mascarpone cream. Pipe rest of cream onto the pound cake slices.
Bring vinegar to a boil in saucepan and cook for about 5 minutes, until slightly reduced. Add chocolate and stir until melted over low heat.
Drizzle on top of the mascarpone covered pound cake, garnish with 2 strawberries each and enjoy!
Fun things for a party
Bake Brie Cheese
Take a Small Brie or Camembert split it in two from the middle add 2 spoon full of my Balsamic Jelly add some cut fresh strawberry or apricot, close it back as a sandwish and bake it at 150 F for couple minutes ( you want it soft not runny) then serve it to your guest with a spoon in the middle and lot of breads and craker
Infuse cherry tomatoes
in a clean glass add few fresh basil leaf, poke cherry tomato with a clean needle trow in the glass and add vodka to top the tomatoesput the glass in a saucer and cover the base of the glass with my basil Garlic sea salt couple wood long tooth pic. Et Voila
Soak prune in Armaniac over night and serve it with a creme bruler a sponge cake or Ice Cream
Strawberry with pepper and Grand Marnier a clasic but I just love it
My Focaccia (This is easy and fun to do)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water
2 cups all-purpose flour or all wheat if you prefer
2 tablespoons olive oil
1 teaspoon of sea salt
Proof your yeast: In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, just a bit at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet (corn meal is not a bad think on the cookie sheet.) Brush the dough with oil and sprinkle one tes spoon or to taste of my focaccia herbal blend, at this point you are the master of this piece you could add olives or sundry tomato even confit garlic yum.
Bake the focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Simple Homemade Ricotta
3 cups whole milk 3/4 cups heavy cream
1/2 tsp sea salt 3 Tbsps fresh lemon juice
1) Place the milk, cream and salt in a large saucepot. Heat over medium heat, stirring occasionally, until your mixture reaches 190 degrees.
2) Remove from heat and pour in the lemon juice. Stir two or three times, gently, around the pot and let sit, undisturbed, for 5 minutes.
3) Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey) and gently pour the mixture over the cloth. If you don't have cheesecloth, use one layer of a floursack towel.
4) Allow the mixture to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away.
Feel free to stir in olive oil, fresh herbs or even pesto for a more customized cheese.
Home made fresh pasta
1 cup flour 1 egg
pinch of salt water as needed
On a clean, flat work surface or in a medium sized bowl, combine flour and salt. Make a well in the flour, add the egg, and begin to mix, adding the flour from the sides of the well a little bit at a time. Mixture should form a stiff dough. Add water as needed 1 tablespoon at a time to form a soft and supple dough.
Knead dough for about 3 to 4 minutes. Let rest in the refrigerator, covered with plastic wrap, for 30 minutes. With a pasta machine or by hand roll dough out to desired thickness. Use machine or knife to cut into strips of desired width.
Variation add dry ground muchroom, sweet papprika, curry powder, tandoorie or dry spinach to the flour to give different flavor and color to your fresh pasta.
3 cups fresh basil leaves 1/4 cup grated Parmesan cheese
2-4 cloves garlic, peeled 3/4 - 1 cup olive oil
1 1/2 cups toasted pacan salt and pepper to taste
Combine basil, roasted pacan nuts, garlic and cheese in the bowl of a food processor. Pulse until finely chopped. With the motor running, slowly pour in the olive oil, starting with 3/4 of a cup and working up to a whole cup if a looser pesto is desired. Season to taste with salt and pepper.
Variation: spinach, arugulla, tarragon, cilantro, roasted red pepper... any nuts will do as I do not care for pine nuts.