Culinary Art - Issue Two

7/28/2019 Culinary Art - Issue Two

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Bringing Family and Friends Back to the Table

!! 1, CULINARY ART 17721 132nd NE Woodinville, WA 98072 1-800-570-2433 www.frenchranges.com

March 2010

Happy Spring! New life springs forth, the earth sings withthe promise of a new harvest. As we gather together to

celebrate this Season of Renewal - we at Art Culinaire

share our celebration of Food, Gardening and Wine. Jolene Anderson Lifestyle EditorIn This Issue

EASTER CELEBRATIONS - ala Francaise

Easter is traditionally celebrated in France with a

lamb dish, which in some households could be a

Gigot DAgneau (leg of lamb).

Continued on Page 2

RED BRICK LODGE - EAST MEETS WESTJuxtaposed between an idyllic forest retreat of old

growth firs and a 10 minute drive from the global

headquarters of a leading technology company, Red

Brick Lodge embraces exterior and interior

design. Continued on Page 4

CHEF JEFE BIRKNER COOKS PIZZA IN OURSHOWROOM - Cooking Tips and Video link

Continued on Page 6

SPRING RELEASE PARTY at WOODINVILLE

WINE CELLARS Continued on Page 7

Issue Number Two www.frenchranges.com

USADISTRIBUTION

ARTCULINAIRE

17721132ndNE

Woodinville, WA98072

TELEPHONE1-800-570-2433 FACSIMILE

(425)481-8080

Green Market in Venice Italy

Photo credits:

Mary Maude Daniels

The chef s job is to employ heat to transform ingredients.How good your food is depends on how well you controlthis force of nature

Daniel Boulud

The Blossoms in the Spring are the

Fruit in Autumn

Latin Proverb
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!! 2CULINARY ART! 17721 132nd NE Woodinville, WA 98072 1-800-570-2433 www.frenchranges.com

EASTER CELEBRATIONS ALA FRANCAISE

Easter is traditionally celebrated in France with

a lamb dish, which in some households could

be a Gigot DAgneau (leg of lamb) or in some

households a hearty lamb stew. We share our

favorite Leg of Lamb recipe here for you to

enjoy. May the Spirit of Easter and the

resurrection bring you hope and joy and a

renewed faith.

LEG OF LAMB

Easter is my favorite celebration. A savory Leg

of Lamb graces our holiday table, seasoned

with fresh garlic cloves and fresh rosemary

from our herb garden. I prefer the slow cook

method, roasting at 325 degrees in our gas

oven, to allow the flavors to combine. The

aroma of the garlic and rosemary fills our

home with wonderful scents hearkening to our

Italian roots. Roasting time 30 minutes per lb.

STRAWBERRY RHUBARB PIE

My mothers strawberry rhubarb pie is a familyfavorite. It seems each holiday or special

occasion in our family was a time for one of

my mothers or grandmothers homemade pies.

Fresh rhubarb from our garden was picked and

assembled into a delicious pie.

RECIPE (Makes 1 - 9 inch pie)

Cut up fresh rhubarb into 3 cups

Add: 2 cups fresh strawberries

Stir in 3/4 cup sugar

Add: pinch salt, 1/2 tsp cinnamon

3 Tbsp flour

Pour into Pie Shell

Dot with 1 Tsbp Butter

Top with Lattice top

Bake in 400 degree oven approx 45

minutes. Remove from oven and serve.

INSERT TEXT ABOUT BAKING IN A

LACANCHE OVEN HERE

and PHOTO of PIE

Well pleaseth meThe sweet time of

EasterThat maketh the

leaf and the flower

come out

Bertran de Born

1150s - 1215)(Limousin, France)

Jolene Anderson Lifestyle Editor

Spring in my garden is the happiest

time of the year! It is nature

bringing forth new life, beauty and

renewal. The promise of a

beautiful array of fresh fruits and

vegetables in our local farmers

markets and the vibrant colors

abound. See you in the Garden!

Photos of an Oregon Farmers Market

Courtesy of photo journalist

Mary Maude Daniels
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! ! 3CULINARY ARTS 17721 132nd NE Woodinville, WA 98072 1-800-570-2433! www.frenchranges.com

EATING HEALTHY LOCALLY

ORGANIC FOODis giving yourself and

your family the gift of wholesome,

delicious and healthy food.

Alice Waters, chef, author and

proprietor of Chez Panisse, is credited

with pioneering the Slow Food

movement, arising from her culinary

philosophy that only the freshest and

finest seasonal ingredients be used in

cooking. Waters advocated for food

which was grown locally and based on

sustainability.

Nearly forty years later, an intentional

community comprised of scores of local

farmers and ranchers dedicated to

sustainable agriculture embraces the

slow food movement.In 1996, Waterss commitment to

education led to the creation of The

Edible Schoolyard at Berkeleys Martin

Luther King, Jr., Middle School: a one-

acre garden, an adjacent kitchen-

classroom, and an eco-gastronomic

curriculum. By actively involving a

thousand students in all aspects of the

food cycle, The Edible Schoolyard is a

model public education program that

instills the knowledge and values we

need to build a humane and sustainable

future. The program is nationally

recognized for its efforts to integrate

gardening, cooking, and sharing school

lunch into the core academic

curriculum. Alice established the Chez

Panisse Foundation in 1996 to support

the Schoolyard and encourage similar

programs that use food traditions to

teach, nurture, and empower young

people. The success of The Edible

Schoolyard led to the School Lunch

Initiative, whose national agendaintegrates a nutritious daily lunch and

gardening experience into the academic

curriculum of all public schools in the

United States.

Waters is Vice President of Slow Food

International, a nonprofit organization

that promotes and celebrates local

artisanal food traditions and has 100,000

members in over 130 countries. She is

the author of eight books.

Alice Waterss honors and affiliations

include:

Inductee, California Hall of Fame, 2008

Co-recipient, with Kofi Annan, Global

Environmental Citizen Award, 2008

Member, American Academy of Arts

and Sciences, 2007

Lifetime Achievement Award,

Restaurant magazines Worlds 50 Best

Restaurants, 2007

Founder, Sustainable Food Program at

the American Academy in Rome, 2006

Force for Nature Award, NaturalResources Defense Council, 2004

Best Restaurant in America, Gourmet

magazine, Yale Sustainable Food

Project, 2003 Vice President Slow Food

International and many others.

Cleaning Tips

for

Copper

Mix 1/4 cup whitevinegar with 2 Tbsp

coarse sea salt inbowl.

Stir in a trace of flour.Mix together until

consistency oftoothpaste.

Rub copper surfacewith paste and finegauge steel wool.

Rinse in hot water.

From Seed to Tablea tribute to

ALICE WATERSPhoto credits: Mary Maude Daniels

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!! 4CULINARY ART 17721 132nd NE Woodinville, WA 98072 ! 1-800-570-2433! www.frenchranges.com

When award winning landscape

architect, John Kenyon, owner of

Sundance Landscaping purchased the

5 a c r e p a r ce l i n R e d mo nd ,

Washington to build a new home, the

site which contained a wetland and

salmon stream presented a permittingchallenge. Drawing upon his 29 years

of experience in designing landscapes

in harmony with the environment,

Sundance Landscaping, repurposed

the si l t to create an outdoor

environment of peaceful water gardens

and a spa/grotto featuring a tumbling

waterfall cascading over large boulders

from a local Northwest quarry.

Standing guard over this peaceful

outdoor oasis are stately Alaskan

Weeping Cedar and Weeping Yellow

Spruce trees mixed in with cedar trees.

The simplicity of a Japanese Shinto

spa design and a northwest timber

frame lodge is subtle yet profound

from the graceful bridge leading to a

pergola entryway. The transition from

exterior to interior is encapsulated in

the graceful harmony of the guiding

principle of intentional design.

From the moment one enters the Red

BrickLodge, the soft footprint on the

landscape and organic design where

building and land are fully integrated

evokes a peaceful easy feeling.

The grand open living area features

hickory floors which make a stunning

backdrop for area rugs collected by

the owners over a lifetime of traveling

the globe.

A love of entertaining and cooking,

was organic to the design of the open

kitchen and dining area, suitable for

casual or corporate entertaining. A

stunning distressed alder breakfront

anchoring the dining room was

intentionally designed to flow with the

rustic French theme in the kitchen.At

the heart of the kitchen is a 53

Cluny model of the timeless yet

elegantLacanche range. The

Lacanche range features 2 gas ovens, a

warmingoven and a simmer plate with

5 burners. The owners selected the

Lacanche to do double duty for their

professional and casual entertaining.

Perched overhead, the brass hardware

knobs in the Lacanche range are

carried out in the Old World design of

the range hood made from black

enamel trimmed with bronze buttons.

A collection of copper cookware floats

over the French range.

The elegant and useful dramatic 6x8

foot granite topped island, featuresbuilt in kitchen cabinets for maximum

storage, a prep sink and double

freezer, is a conversation center for

large and small gatherings.

RED BRICK LODGEA STUDY IN

EAST MEETS WESTDESIGN

Sundance Landscaping is a landscape architectural

consulting and construction firm, located in

Redmond, WA, winning numerous accolades

including PBSs garden documentary,Northwest Gardens and appeared in national

magazines such as Sunset Magazine, (April,

May and June of 2002). Phone: (425) 881-5518

or email:

[email protected]
http://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.dochttp://localhost/Users/joleneanderson/Desktop/RED%20BRICK%20LODGE%20STORY.docmailto:[email 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protected]://www.frenchranges.com/http://www.frenchranges.com/


5/6

!! 5CULINARY ART 17721 132nd NE Woodinville, WA 98072 1-800-570-2433 www.frenchranges.com

NEW ORLEANS STYLE BBQ

PRAWNS

shared by Melinda Woller

Since Mardi Gras was this month I

cooked up New Orleans style bbq

prawns. The sauce is more like a

beurre blanc with barbecue and I

left the heads on for N'awlins

authenticity and added flavor.For Prawns-

2 lbs. prawns with heads on

(cleaned, legs removed,anddeveined)

1/2 C. olive oil

1-2 splashes of white dry wine

Several turns from the pepper mill

Coarsely chopped yellow onionAdd all these ingredients to a large

freezer bag and lightly toss.Refrigerate for 1 hour.For Sauce-

1 C. dry white wine

1/2 C. white wine vinegar or walla

walla onion vinegar if available

1 large shallot

3 Tbl. barbecue sauce

1 Tbl. tarragon

1/4 C. heavy cream

1 C. butter - cut into pieces (1 Tbl.

sized pieces)1 handful chopped parsley

Salt and pepper to tasteIn a large heavy pot saute shallots

and tarragon in 1 Tbsp. of the

butter until translucent, then add

white wine and vinegar. Bring to a

boil and reduce to 3/4 C. Add the

cream and simmer to infuse

flavors-about 5 minutes. Strain

through fine mesh sieve,

discarding the shallots and

returning sauce to the pot. Whisk

in the barbecue sauce, then whisk

in butter 1 piece at a time. Don't

add the next Tbsp. of butter until

the previous one has completely

melted and been whisked in to the

cream. Add large pinch of course

salt (kosher or Hawaiian salt work

well).In a large skillet add prawns in

batches to medium-high heat.

Saute for 2-3 minutes then add to

the sauce. It's okay if prawnsarenot thoroughly cooked at thispoint, the prawns will continue

cooking in the simmering sauce.

Once all prawns are finished

cooking add salt and pepper to

taste and finish with parsley.You can serve this dish with a

good rustic bread or over rice. I

added andouille sausage just to

switch things up a bit for leftovers.

Melinda Woller is a Lacanche fan inPortland, OR and a passionate cook!

"May the road riseto meet you, may

the wind always beat your backMayGod hold you in thepalm of his hand."

(Irish Blessing)

HAPPY STPATRICKS DAY!

RECIPES FROM OUR

FRIENDS


6/6

CULINARY ART 17721 132nd NE Woodinville, WA 98072 1-800-570-2433 www.frenchranges.com

|

Chef Jefe Birkner, former owner of

Seattles famous Austin Cantina,

cooked up a storm in our Art

Culinaire showroom before a packed

crowd on Saturday, March 6.

Preparing his 3 original pizza recipes

from scratch, we enjoyed a cooking

class on cooking pizza dough from

scratch. Questions from the audienceincluded the difference between

baking dough from bread flour, all

purpose or pre sifted flour. A natural

born chef and teacher, Chef Jefe

prepared homemade tomato sauce on

the Lacanche range, using fresh

Roma tomatoes. Arranging the

tomato sauce on the fresh pizza

dough, the roasted tomato sauce,

mozzarella and Italian sausage

pizza was heated in the oven and

samples given to the 30 guests.

Clamoring for seconds the next pizza,Chef Jefe prepared was a stewed

garlic, pancetta and spring

herbs pizza with freshly grated

Parmesan cheese. (are we allowed

to pick favorites?) The piece de

resistance was a freshly roasted

beet, goat cheese and pear

pizza. (the beautifully roasted beets

had been roasting in the oven for 90

minutes, after Chef Jefe rubbed them

with olive oil, sea salt and baked in

foil). Tender, soft and juicy these

wholesome and delicious beets were

added to the pizza. In between the

main courses, guests tasted our Little

Bear Creek Woodinville Wine Cellars

cab blend. After a full afternoon of

cooking class and wine sampling

guests asked when the next cooking

class was. Stay Tuned.

Chef Jefe Birkner, Culinary Arts

Instructor with Seattle Art InstituteInspires, Entertains and Prepares Great Food in our Showroom

Life is a Combination of Magic and Pasta

Fellini

Chef Jefe and Culinary

Arts Student Prepare

Pizza in our Showroom

Who would have thought Beet, Goat Cheese and Pear Pizza could taste this Good?Chef Jefe Birkner is an instructor in the Culinary

Arts Program at the Art Institute of Seattle.

www.artinstituteofseattle.edu

email:[email protected]

Documents

Culinary Art - Issue Two