A good meal ought to begin with hunger.

French Proverb

USA
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CULINARY ART
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177 RT CU ibution
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: October 2009 Issue No. Ten frenchranges.com
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Cooking is like love.
It should be entered
into with abandon
or not at all.  
Heart and Home Harriet Van Horne

TIMELESS RECIPES
COMFORTING TRADITIONS

IN THIS ISSUE:

MY GRANDMOTHER’S KITCHEN
RECIPE: LAMB SHANK PROVENÇAL
Jolene Anderson, Lifestyle Editor
Continued on Page 2

As a modern-day hearth, Lacanche gathers with the prospects of warmth and community
ON BECOMING COOKS
Robert Reynolds, Cooking School Chef
Continued on Page 3

THE ART OF BAKING BREAD

Jolene Anderson, Lifestyle Editor
Continued on Page 4

Signpost from the heart of Burgundy, France Simple food can be exquisite
WOODINVILLE WINE CELLARS: NEW RELEASE
Non-cooks think it's silly
Sean Boyd, Winemaker
Continued on Page 5
to invest two hours'
work in two minutes'
enjoyment; but if
cooking is evanescent,
FAMILY LACANCHE
so is the ballet.
Stan Barrett, Publisher
Continued on Page 6
 Julia Child 

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART! PAGE 2

Food preparation is always best when shared with good friends, family and perhaps a glass of wine Everyone can participate

by Jolene Anderson
LAMB SHANK
MEMORIES OF MY
GRANDMOTHER’S KITCHEN with Mushrooms and Wine Sauce
Running  in  from  a  crisp  autumn  day  in   Heat Dutch Oven over low heat.
the  country  to  a  warm  hug  and  the   Add 1 TBSP olive oil into which 2 cloves of
smell  of  freshly  baking  apple  and   fresh garlic have been browned. Add sea salt to Seek out that
minced  meat  pies  was  heady  stuff  for  a   taste, ground peppercorns and fresh rosemary. particular mental
small  young  girl  growing  up  in  the   Stir over heat until garlic is soft and flavors are attribute which
1950s.  To  feel  the  embrace  of  a   absorbed. Add 1 lamb shank, 1 cup fresh makes you feel most
beloved  grandmother  and  be  rewarded   sliced Chanterelle mushrooms and ½ cup diced deeply and vitally
for  just  being  her  granddaughter  was  as   fresh leeks (morel mushrooms may be alive,
close  to  heaven  as  this  young  girl  could  
substituted). Pour in 6-8 oz of vegetable broth along with which
imagine.  Today,  the  aroma  of  fresh  pies  
in pan and stir for about 5 minutes, cover with comes the inner
baking  sBll  carries  this  young  
lid. Simmer over low heat for about 1.5 hours. voice which says,
grandmother  in  the  autumn  of  2009,  to  
Add 1.5 cups of Woodinville Red (dry red "This is the real me,"
a  magical  place  where  all  was  well  with  
wine) and stir. Continue to cook over low heat and when you have
the  world  and  the  family  hearth  was  
until flavors are absorbed (about 20 min) and found that attitude,
the  seat  of  everything  good.  The  
meat is tender (45 minutes to 1 hour). follow it.
kitchen  stove  was  the  heart  of  the  
home  and  no  maDer  what  life  would   Remove from stove and serve lamb shank with
sauce in individual serving size bowls.
William James
bring,  all  problems  could  be  solved  in  a  
Grandmother’s  Kitchen. Serve with Little Bear Creek Wine

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART!
BECOMING COOKS
by Robert Reynolds
You could see it happen. From one
week to the next, the students began to hold
themselves differently. They had more
confidence, demonstrated more self
possession. They stopped making certain
kinds of mistakes; left behind notions that
didn’t serve them; revealed they were more
open. Their excitement to be in the kitchen
never flagged.
For graduation, they invited 24 people
to a sort of cocktail. They planned for days
what they would do. It was not easy to
comb through all the dishes they’d done
over the previous two months. It took a
couple of days to thin the list out. They
realized they had to string their ideas
together harmoniously, or the experience
would just be a random collection of tastes.
They’d taken on the notion of geography,
season, and culture as a way to organize
their thinking. It helped them sort things
out. They’d learned a respect for ingredient.
The final 14 dishes they came up with
were choreographed so the tasting
experience for their guests would have
movement, be captivating, and executed
perfectly. As they fed their guests one thing,
we set to work to prepare the next.
Everyone gravitated toward the kitchen to
observe, be closer, absorb the performance.
One after another, without a single hitch,
the students unveiled the successive taste
tour they wanted to share. This was
graduation, a high wire act performed
without a net.
There wasn’t a single hitch. We served
foie gras on brioche as if to say, “Now that we
have your attention, we plan to take you for
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
PAGE 3
a ride!” They confectioned an egg in the
shell, so that when you swirled the spoon, it
made a mousse flavored with spice, herbs
and Sherry. While the guests were wide
eyed, the students turned to
prepare the next dish of
crepes filled with a spoonful of
soufflé. It looked like a mini ice
cream cone. A crisp fish,
topped with deconstructed
ketchup, was served with a tiny
dice of apple, sweet pepper,
celery, brought together with
lemon rind, capers and herbs.
It was breath taking. Robert “brought France into the room”, says one student
All evening long, we
drank Champagne as if to
demonstrate a belief that Champagne goes
with everything. In the end each student
was handed a beautifully designed diploma
in bleu, blanc and rouge. It’s meant to remind
them of how far they came and what “I poured a little red
authority they’d assumed.
Their excitement was vibrant, their
wine onto the
skill unsurpassed. Hats off ! strawberries remaining
in the bowl, along
with a tablespoon of
orange marmalade for
additional interest,
and garnished each
slice with juicy
strawberries.”
As an educator Robert encourages students to adapt French and
-Excerpt: “There’s
Italian culinary values as a way of gaining the confidence needed Never a Reason Not
to meet the challenge of preparing food with high consistency and to Eat Cake”
quality in a professional manner. To join Robert for a memorable
meal or class, please visit: www.thechefstudio.com
CULINARY ART!
Hearkening to a bygone era of hard work, enduring craftsmanship and fellowship around the family table
The Art of Baking Bread
by Jolene Anderson
Baking bread is an ancient tradition,
which provides a nurturing atmosphere in
the home. What could be more comforting
on a rainy autumn day than to come home
to a fresh pot of stew and a loaf of
homemade bread?
Experimenting with an array of fresh
herbs from your cutting garden or local
grocer can add to the fun. Each geographic
region has their specialties: several herbs
prefer the cool, damp weather we enjoy
here in the Pacific Northwest.
Here’s how to enjoy a perfect loaf of
Fall Bread baked in your Lacanche oven:
In a pre-warmed pottery bowl, dissolve
1 package of yeast in 1-1/4 cups of warm
water into which 1 TBSP of sugar has been
added. Dissolve and let stand for 5-7
minutes. Stir and add: 1 TBSP Sea Salt
and 1 TBSP Olive Oil, adding flour until
sticky but manageable. Stir lightly with
wooden spoon. Then turn out on pastry
board which has been dusted with 1.2 cups
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
PAGE 4
Helen and Ed loving their Lacanche
of flour. Turn over once. Coat hands with
olive oil to prevent sticking to dough and
knead bread for about 5 minutes while
sipping a lovely glass of Woodinville Wine.
Add French or Italian music and voila! You are The story of
transported to a European kitchen. Put bread in 2 cuisinière, or kitchen
quart pottery bowl, which has been lightly ranges, would not
oiled with olive oil; cover top of bowl with be complete without
clean cloth and put in oven which has been
mentioning a small,
warmed to 200 degrees and then turned off.
Let rise until up to the top of the bowl.
family owned
Takes 1-1.5 hours depending on oven company in the
temperature. rural village of
Turn out on a pastry board and pat Lacanche, France.
gently down. Arrange in domed circle and For it is here, in the
gently poke in herbs: rosemary, marjoram, Côte d’Or district of
sage or tarragon, less is more. Lightly
Burgundy, that some
sprinkle with French sea salt. Transfer to
baking sheet which has been very lightly
of the world’s
oiled with olive oil. Let rise for about 15-20 premiere kitchen
minutes. ranges have been
Put in preheated oven to 375 degrees. designed and hand-
Bake till right consistency, about 30 crafted for more
minutes. When finished, take out from than two centuries.
oven and place on a cooling rack.
From my experience, this makes a
fabulous host gift for your next party.
CULINARY ART! PAGE 5

Two ultra-premium wines. One winery rarely open to the public.

Woodinville Wine Cellars announces
L.M.S. and O.M.O. Release Party
FRIDAY, NOVEMBER 6, FROM 5 TO 8 PM
SATURDAY, NOVEMBER 7, FROM 12 TO 5 PM

"...absolutely DAZZLING..."
www.yelp.com
They're back and better than ever.
Come celebrate the release of the
W WC ’s 2 0 0 7 L M S ( L a s t M a n
Standing) and OMO (Odd Men Out).
Wo o d i n v i l l e W i n e C e l l a r s
celebrates the triune pleasures of
dining autour de la table with fine wine,
savory cuisine and inspired friendships.
As a boutique winery producing small
quantities of handcrafted wines, our
mission is to craft wines to create
community and promote culture.
Beginning with the annual fall
g r a p e h a r ve s t a n d c r u s h , o u r
winemaker, Sean Boyd, meticulously
monitors each individual wine. By
carefully fermenting in small lots,
selecting French Oak to complement,
and barrel aging at least 21 months,
Sean skillfully reveals Washington
State's amazing terroir. This artisan
approach allows Woodinville Wine
Cellars to preserve the delicate balance
of aromas and complexity that have
garnered regional and international
praise.
Wine is bottled poetry.
Robert Louis Stevenson
The last vintage of these wines
were very popular, both receiving high
acclaim and selling out quickly.
Renowned wine critic Stephen Tanzer
offered up 91-points. The 2007 vintage
tastes even more exceptional and we
are excited to share them with our fans.
Join us at the release party so you
can sample and buy these wines while
they are available to the public.
LET THE MUSIC BEGIN
“Blending wines is like being the
conductor of an orchestra. Each
musician, in this case wine barrel, plays
an important role during the
performance. It is the conductor’s job
to keep the musicians perfectly
harmonized.” Winemaker Sean Boyd
WOODINVILLE WINE CELLARS
17721 – 132nd Ave. NE
Woodinville, WA 98072 USA
Phone: 425-481-8860
Email: sales@woodinvillewine.com
Click here to order now.

Art Culinaire & winery staff honing their kitchen skills at the Blue Ribbon Cooking School in Seattle, WA Two ultra-premium wines soon available

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART! PAGE 6

FAMILY LACANCHE
“With a little effort, your range will be in shape
for any culinary challenge.”
BEST ADVICE? JUST START COOKING!

Perhaps no other time of the year
places more importance on family and
cooking than during the winter
h o l i d ay s o f T h a n k s g i v i n g a n d
Christmas. For many, this is the time
when their Lacanche range will rise to
the occasion, producing comforting
warmth and a bevy of sweet and
savory delectables. For some, cooking
will be a time of elation, learning to use
their range for the first time. For others,
it can be a time of frustration and
disappointment as lofty expectations
collide with inexperience.
When considering any new stove
for the first time, the best advice I can
give? Just start cooking! Have fun.
Make mistakes and learn from every
culinary adventure or misadventure.
Don't be too hard on yourself or your
equipment. Discover cooking again: the
flavors, textures, aromas, sounds,
relationships. Start with what you know
and experiment with new ideas, recipes
and ingredients before entertaining for
the masses. I'm currently exploring the
myriad of hot peppers and tend to ask
questions of the people also shopping
for these fearsome firebrands. Food is
exciting and must be shared!
As with any gladiator preparing for
battle, some extra preparation and
conditioning may be in order. With a
little effort, your range will be in shape
for any culinary challenge. For this
reason, Art Culinaire prepared
" B i e n v e n u e " t o h e l p yo u b e t t e r
understand and appreciate your new
equipment. In this booklet, you will be
introduced to the fundamentals of
stove care, including: uncrating,
cleaning, repair, use, accessories, and
participation in The Ambassador
Program. As always, feel free to call Art
Culinaire for a staff member to walk
you through any specific issues or to
schedule a service visit. Find your
favorite person and call as often as you
wish. We're here to help!
To download Bienvenue, your new
Lacanche Primer, click here.
The author loves writing,
cooking, photography and travel. He lives in
Monroe, WA with his four sons and two 7-
month-old pit bulls, Sweetie and Jefe.

My friend Karin loves her Cormatin Discover cooking again: the flavors, textures, aromas, sounds and building friendships

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
Something for Everyone
Our dedicated staff
at Art Culinaire
want you to Love
your Lacanche
and we are happy to
speak with you any
time about your
experience.
Lacanche remains a
truly generational
appliance, designed
to protect your
kitchen investment
The enduring colors and textures of Burgundy remind us that life must be savored, each moment. and offer decades of
We hope you have enjoyed these pages and welcome any contributions you wish to offer. Like cooking, culinary pleasure.
newsletters are best enjoyed when everyone participates! Send all contributions to stan@frenchranges.com

FR O M :
CULINARY ART
ART CUL
IN A IR E
17721 13
2 nd A ve .
W oo di nv il NE
le , W A 9
8072
(8 0 0 )5 7 0
-2 4 3 3 October 2009 Issue No. Ten

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