culinary art - issue twelve

8/14/2019 Culinary Art - Issue Twelve

1/7

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
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2/7


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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3/7


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

[email protected].

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/


4/7


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

[email protected]

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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5/7


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
http://www.compasswines.com/http://www.compasswines.com/http://www.compasswines.com/http://www.frenchranges.com/http://www.frenchranges.com/


6/7


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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7/7

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.

culinary art - issue twelve

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