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Blessed is the season which engages the whole world in a conspiracy of love. Hamilton Wright Mabi
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
December 2009
It's the national addiction:warmth on chilly winter
nights, innocence onSaturday afternoons, theessence of hearth, home
and blissful abandon.Patricia Linden
Joyeux NolSENDING YOU WISHES FOR ABEAUTIFUL HOLIDAY
IN THIS ISSUE:
THE COZY KITCHEN...A CHRISTMAS TALE
Jolene Anderson,Lifestyle EditorPage 2
TREASURED HOLIDAY RECIPESPatti Obrist, Contributing Writer
Page 3
NEWS:ARTISAN BREAD BAKING CLASS
Meet Chef Keith Snow ofHarvest EatingPage 4
BRINGING OUT THE BIG GUNS
Doug Charles,Proprietor of Compass WinesPage 5
FAMILY LACANCHE
Stan Barrett,PublisherPage 6
Christmas, children, is nota date. It is a state of
mind.Mary Ellen Chase
Issue No. Twelve frenchranges.com
USAdistribution:
ARTCULINAIRE
17721132ndAvenueNE
Woodinville, WA 98072
TELEPHONE(800)570-2433
FACSIMILE(425)481-8080
Friends Bill and Robin loving the winter warmth of wood-fired stove and Lacanche
Claire teaching the finer points of meal preparation Kristin sharing a moment with boys
http://www.frenchranges.com/http://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://thinkexist.com/quotation/it-s_the_national_addiction-warmth_on_chilly/218236.htmlhttp://www.frenchranges.com/http://www.frenchranges.com/ -
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Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
by Jolene Anderson
THE COZY KITCHEN...A CHRISTMAS TALE
TwasthenightbeforeChristmasandall
throughthehouse,notacreaturewas
s7rring,notevenamouse...sothepopularrefraingoes.Thekitchenwas
silentexceptforthecookpreparingthe
lovingtouchesofaspecialholiday
breakfast.Gatheringherbreadmaking
supplies,oliveoil,flour,candiedfruits,
raisins,freshbacon,shelovingly
preparedhergi>,asimplemealfor
familyandfriendswhowouldawaken
tothearomaofbreadbakinginthe
oven.
Acheeseomelet,baconfrying,freshly
brewedcoffeeandfreshsqueezed
orangejuice...asthearomaswa>ed
downthehalls,eachguestwouldarise
fromaresDulsleepandslipintothe
kitchen,theheartofthehome.Asthey
gatheredaroundthestove,aspiritof
warmthandjoywaspresent.Grateful
forthewarmthofthehearth,thelove
offamilyandfriend,allwaswell.The
heartofhomebeckonedthemasthey
sharedthewarmthofacozykitchen.
Givingthankstheysensedthatinthis
cozykitchenwaswarmth,goodness
andallthatwaspreciousinlife.
ASPARAGUS AND BRIE
OMELET
Saute 1/4 cup diced onions in medium omelet
pan with 1Tbsp Olive Oil, 1 tsp sea salt and
1/8 tsp dried red pepper. Saute until onion
softens over very low heat (about 5 minutes).
Turn up heat to medium and immediately add
6 eggs whisked briskly with 1 Tbsp ice water.
Add to hot pan and add 1/3 cup diced fresh
asparagus and 1/3 cup brie cheese cut in
chunks. Heat until bubbly, flip over on its side,
warm for 1 more minute and serve immediately.
Serves 3
Heavenly Scent
To scent yourdrawers and closets,insert a firm apple
or orange withcloves, inserting asclose together as
possible. Roll fruit inequal parts of orrisroot and cinnamon.
Tie with a ribbon.The spicy fragrance
is heavenly in aguest room
Classic form and function meet to share front-stage-center at the family gatherings. Each memory is uniquely yours. As Ryan says, Yes, please!
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Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
Rich Chocolate Pt with
Cabernet Raspberry Black
Pepper Sauce Serves 8
This recipe was a favorite of holiday
guests at The Lodge at Potosi Hot
Springs in Montana. The dark and
spicy combination of rich and creamychocolate, red wine and fresh black
pepper is seductive, mysterious and
truly unforgettable.
Rich Chocolate Pt:
16 oz. coarsely chopped chocolate
I prefer Guittard or Vahlrona dark chocolate
cup light corn syrup
cup butter-unsalted & cut into cubes
2 cup heavy cream
2 tblsp liqueur
B&B, Grand Marnier, or Kahlua works
1 tblsp vanilla extract
cup powdered sugar
Place the chocolate, corn syrup, butter
and
cup of the heavy cream in adouble boiler set over gently simmering
water. Simmer until chocolate melts,
only stirring after the chocolate melts to
combine. Set aside to cool. Fold in the
liqueur and vanilla.
Line a loaf pan or terrine mold with
plastic wrap, allowing extra
wrap to extend over the
sides of the pan. Beat the
remaining 1-1/2 cups heavy
cream and the powdered
sugar at high speed until
stiff peaks form. Fold
chocolate mixture into the
heavy cream in three
additions. Pour into the
prepared pan and chill for at
least eight hours. When ready to serve,
invert on a platter, remove plastic wrap
and slice with a hot knife.
Cabernet Raspberry Black Pepper Sauce:
(1) 750 ml bottle Little Bear Creekfrom Woodinville Wine Cellars
2 cups sugar
1 pkg frozen raspberries
1 tsp freshly ground black pepper
This recipe was submitted by Patti Obrist, a friend
of Art Culinaire from Seattle, Washington. Her
passions lies in culinary arts and personal coaching.
After Le Cordon Bleu in Paris, her firstentrepreneurial endeavor was as developer and
executive chef at The Lodge at Potosi Hot Springs,
MT. Patti and her family now live near Seattle
where she is a Life Coach and owner of Turning
Hearts Life Coaching, LLC. She may be reached at
Many of you have
wondered where to
find great Lacanche
cooking DVDs.
HarvestEating.com has
produced two high-
quality videos thatshow in detail how to
make chef Keith
Snows favorite dishes.
Click here to order
via Keiths web store.
Treasured Holiday Recipes
Shared by Lacanche Family and Friends
Potosi Hot Springs Guest Ranch, courtesy of Patti Obrist
http://www.woodinvillewinecellars.com/http://www.woodinvillewinecellars.com/http://shop.harvesteating.com/products/chefs-snows-top-15-recipeshttp://shop.harvesteating.com/products/chefs-snows-top-15-recipeshttp://www.harvesteating.com/http://www.harvesteating.com/mailto:[email protected]:[email protected]://www.woodinvillewinecellars.com/http://www.woodinvillewinecellars.com/http://www.frenchranges.com/http://www.frenchranges.com/ -
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Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
Benefits to LacancheVillage Membership
Receive 15% off wine
purchases at WWC.
In gratitude, receiveone mixed case of
Woodinville wines forLacanche referral-
purchase, nowthrough April 1,
2010. Limit one case perrange purchased.
RSVPfor breadbaking classes.Contact person
Reserve early as space islimited.
"We're giving the kids the tools
they need, says Chef GauvreauEd Pillitteri sharing 25 years of bread making. Art Culinaire goes live with holiday event.
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Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
Last year, Woodinville Wine Cellars was my
pick for 'Washington Winery of the Year',
and this year the wines are even better. The
heaviest of the heavy hitters for this winery
have for my palate always been the Malbec
driven powerhouses; OMO and LMS. For
the 2007 vintage, the winery is releasing
both wines together for the first time. These
are rock stars in the making, and wereproduced in miniscule amounts, so consider
these both to be one time only deals.
2007 WOODINVILLE WINE CELLARS OMO
The OMO stands for 'Odd Man Out, but I
would change it to "OMG!" for obvious
reasons. This blend of Malbec and Petit
Verdot is the 'Ali ' of these two
heavyweights. Inky in color, with a kinky
neon hue to the very edge. Coffee,
pomegranate syrup, smoke, damson and a
touch of cinnamon. This stuff trumps even
the legendary 2004 vintage that I tried to
gobble up for Ded Reckoning. Only 100
cases produced. Unreal stuff.
2007 WOODINVILLE WINE CELLARS LMS
Last year, the 2006 LMS (Last Man
Standing) made my 'Top 10 Wines of the
year' list, and this one frankly blows the
doors off it. Quite probably the best
Malbec I have ever had from this state, and
I would really have to dig deep to find
one in my notes that I liked better
from anybody. As opaque a red wine
as I have ever seen, it has some of the
densest and darkest fruit imaginable,
yet maintains its sanity somehow. If
the OMO is the 'Ali' of the pair, then
this one has to be the 'Tyson'.Awesome, yet more than a little scary,
and teetering on the edge of manic.
These are two 'must buys' for any
wine drinker who likes purple teeth
the next day, and any collector of the
top wines in the state. Again, only about
100 cases produced.
FINAL WORD
Sean Boyd is without question, the most
undiscovered of all the great winemakers in
Woodinville. His Sauvignon Blanc is
perpetually in my list of the top 5 whites of
year, his Syrah Reserve 2006 is riding
lightning bolts of crisp acids to go with the
crazy and exotic fruit and his Malbec this
year may be the finest I have ever had from
this state. Perhaps if he added a bit more
testosterone to his wine names, he might get
more play. How about Nuclear Wasteland
Riesling or Black Death Barbera? Keep
up the good work Sean!
Compass Wines was founded in Anacortes
Washington by former restaurateur Doug Charles,
and Seattle executive, Will Parks. The goal was to
reintroduce a feeling of customer service with a joint
goal of having the greatest selection of rare
Washington State wines on earth.
In Europe we
thought of wine as
something as
healthy and normal
as food and also a
great giver of
happiness and well
being and delight.
Drinking wine was
not a snobbism nor
a sign of
sophistication nor
a cult; it was as
natural as eating
and to me as
necessary.
-Ernest Hemingway
A Moveable Feast
Sean Boyd is...the most undiscovered of all the great winemakers in Woodinville
Bringing Out the Big Gunsby Doug Charles, Proprietor of Compass Wines
Drinking wine was...as natural as eating.
Ernest Hemingway
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Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
The delight I experienced this holiday
period totally caught me by surprise.
It's amazing how surviving many
months without a kitchen will naturally
build the anticipation, hence pressure
to perform, and finally immense relief
upon project completion.
With 15 family and guests arriving for
our first Lacanche meal and multiple
cooks needing to be accommodated, I
reluctantly allowed some dishes to be
prepared offsite. Hey...having waited
this patiently, Mr. Cluny 1400 thirsted
for action! I wanted to unleash the fire
power of each burner, just to see what
it could do. OK...I admit it. I felt like
the little boy yearning to race that newbicycle down the big hill!
Enough food arrived for an army of
50. Casseroles and Swedish meatballs
were reheated in the warming oven.
The 23.64 pound turkey roasted
beautifully in Cluny's gas oven, and
grandma's rolls baked to moist and
tender perfection in the electric oven,
delighting even the youngest budding
connoisseur.
The surprise star of the show was the
totally unassuming Traditional Plate.
As no one was familiar with its secrets,
the burner never even saw flame. At
some point, however, one of the cooks
realized that here was the perfect
warming plate, having soaked up
residual heat from the gas roastingoven. Before long, spuds, green beans,
sliced turkey and stuffing all landed
here before serving.
...The preceding paragraphs werepenned upon arrival of my new
Lacanche, now five short years ago.
Looking back, I am amazed at how
many family memories are fused into
that marvelous Burgundian icon that is
Lacanche. As an inanimate object, we
must admit, its not the stove (oops...am
I in trouble for saying that?), it is truly
the people we share our lives with that
make that kitchen renovation worth all
the blood, sweat and tears. Thank you
for support ing and promotingLacanche. Truly, It takes a village...
Family Lacancheby Stan Barrett, PublisherA VIEW FROM CHRISTMAS PAST...
Life is good in Texas: one of those happy moments when the author gets to visit clients for fine-tuning, photos and instruction. Writing books and enjoying life, what else?
Of course, my dogs will be jealous when I return home!
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Our dedicated staff
at Art Culinairewant you toLoveyour Lacanche
and we are happy tospeak with you any
time about yourexperience.
Lacanche remains atruly generational
appliance, designed
to protect yourkitchen investment
and offer decades ofculinary pleasure.
December 2009
FROM:
ARTCULINAIRE17721132ndAve. NEWoodinvi l le, WA 98072(800)570-2433Issue No. Twelve
MAIL TO:
Last...certainly not least
Have you ever experienced a friend that you selfishly wish you could clone about twelve times
over? I do. Her name is Kirstin Swimmer, shown here with her favorite pooches after
preparing our staff the mamma jamma cheesecake from her family recipe collection.
Unforgettable! Arriving at the Charlotte, NC airport for the first time late one night, Kirstin
met our staff and with great southern hospitality whisked us off for a memorable homemade
Lacanche meal with her husband, David. A simple Thank You can never express our
gratitude, Kirstin. Your efforts to support the Lacanche village are legendary in our little world.