5 Spice Cream Fraiche, Wild Mesclun Salad, Balsamic Raisins & Roasted Garlic Crouton(Serves 6)
2 medium sized butternut squash1 cup chicken stock½ cup crème fraiche1 teaspoon of Maison Cote 5 Spice6-1” slices of french baguette6 teaspoons of balsamic raisins6 large cloves of garlic2 cups of wild mesclun salad greens2/3 cup of Canoliva Olive oil plus some for roasting squash1/3 cup of Maison Cote Dark Raspberry Balsamic VinegarMaison 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!
3 cups fresh basil leaves1/4 cup grated Parmesan cheese2-4 cloves garlic, peeled3/4 - 1 cup olive oil1 1/2 cups toasted pecansalt and pepper to taste
Combine basil, roasted pecan 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, arugula, tarragon, cilantro, roasted red pepper... any nuts will do as I do not care for pine nuts.
1 teaspoon white sugar1 (.25 ounce) package active dry yeast1/3 cup warm water2 cups all-purpose flour or all wheat if you prefer2 tablespoons olive oil1 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 teaspoon 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.
Mint Szechuan Sea Salt (Serves 6)
6 lamb chops, preferable from the same rack3 tablespoons of Maison Cote mint and Szechuan sea salt, crushed2 tablespoons of Canoliva Olive Oil1 lb of white mushrooms2 tablespoons of Maison Cote Dark Fig Balsamic Vinegar1 teaspoon of Fragrant Chili Oil3 large white onions, sliced2 tablespoons of soy sauce2 tablespoons of Birch syrup4 large white skinned potatoes4 tablespoons of Maison Cote White Truffle Oil3 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 until 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!
We'll be at several Farmers' Markets in 2021 including White Rock, Ladner, Squamish and Kitsilano. For the up to date list of where you can find us this year, please check our Farmers' Market page.