Lacanche goes pop!

Posted & filed under Events, Feature, Lifestyle.

CLUNY FAIENCE | Brass GOOP Mrkt

It is our delight and true honor to collaborate with goop, the powerhouse e-commerce company, as they set up shop in NYC with goop market.  Inside the premier Shops at Columbus Circle at the Time Warner Center, #goopmrkt brings the unique lifestyle brand from online to on Broadway, inviting NYC’s global audience to experience its curated content offline.  

Designed and Custom-Furnished in Collaboration with Celebrated New York Design Firm Roman and Williams, goop mrkt joins The Shops at Columbus Circle at the Time Warner Center through December 24.

peanut butter fudge brownie torte

Posted & filed under Recipes.

PB Brownie Fudge Torte

peanut butter fudge brownie torte

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Ingredients

  • 1 cup unsalted butter
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups sugar
  • 3/4 Cup + 2 tablespoons (4 oz) unbleached white flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter, softened
  • 1/2 cup natural peanut butter
  • 2 1/2 cups confectioners sugar
  • 1/2 cup cocoa powder
  • 1/2 cup cream or milk
  • confectioners sugar for dusting

Directions

{for the brownies}
Step 1
Preheat the oven to 350 degrees.

Lightly grease and line two 8 inch cake pans with parchment paper.
In a large saucepan melt together butter and sugar; allow mixture to cool to lukewarm.

In a separate bowl, beat together eggs and vanilla. Beat the egg mixture into the butter mix in the saucepan.

Slowly stir in the cocoa powder, and lastly, stir in the flour, baking powder and salt.

Divide the batter between the two pans, smoothing the tops.
Bake 22-25 minutes, rotating the pans halfway through baking.
The center should be just set, and a toothpick inserted in the middle should come out with moist crumbs, not raw batter.

Allow to cool in the pan for 10 minutes, then unfold the brownies onto a cooling rack to cool.
{for the frosting}
Step 2
Beat the butter and peanut butter together until smooth.
Add in the cocoa powder.
Alternate beating in the confectioners sugar and milk; beat until smooth and creamy.

When the brownies are cooled, move one layer to a cake stand.
Cover the first layer with half the frosting.
Add the second layer and frost with remaining frosting.
Dust with powdered sugar.

Store in the refrigerator; remove 1 hour before serving for best texture and re-dust with powdered sugar.

Chicken Piccata

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Chicken Piccata

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Chicken Piccata
Thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.

Ingredients

  • 1 handful fresh parsley
  • 1 Zest lemon
  • 3 tablespoons lemon juice
  • 3 teaspoons capers
  • 5 tablespoons butter
  • 5 tablespoons light olive oil for cooking
  • 1lb chicken breast (naturally raised, thin pounded)
  • 2/3 cups all purpose flour (for dredging)
  • 5 teaspoons your favorite spice blend
  • 2/3 cups organic chicken stock
  • 1/2 cup dry white wine

Directions

Step 1
Season chicken breasts with salt, pepper and your favorite spice blend such as herbs de provence.
Step 2
Dust in flour, shake off excess.
Step 3
Heat oil in saute pan over medium heat, saute chicken breasts until starting to brown slightly. Remove and set aside to keep warm.
Step 4
Turn up the heat on the pan, deglaze with white wine, reduce by half. Add chicken stock, lemon juice, lemon zest and capers.
Step 5
Reduce mixture for a few minutes, turn off heat, throw in butter and parsley. Whisk in to slightly thicken the sauce, pour over cooked chicken.

For more recipes from Chef Keith Snow, visit www.HarvestEating.com.

Portuguese Kale and Potato Soup

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Portuguese Kale and Potato Soup

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Portuguese Kale and Potato Soup
A delicious comfort food soup with spicy chorizo sausage.

Ingredients

  • 1 cup chorizo sausage (substitute Lincuica sausage if need be)
  • 3 russet potatoes
  • 5 cups kale (chopped)
  • 1 quart chicken stock
  • 3 cups water
  • kosher salt
  • black pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup onions (sliced)
  • 3 garlic cloves (minced)

Directions

Step 1
Cook chorizo sausage over medium heat to well browned, drain on paper towels and set aside.
Step 2
In a large soup pot over medium heat add oil, garlic and onions, saute for 5 minutes.
Step 3
Season with salt and pepper
Step 4
Add chicken broth, 2 potatoes and kale then cover and cook for 25 minutes until potatoes are soft.
Step 5
Mash potatoes up, then add 3 cups water, season with salt and pepper, add previously cooked chorizo and diced potatoes. Cook for 15 more minutes.

For more recipes from Chef Keith Snow, visit www.HarvestEating.com.

Green Beans with Shallots and Cream

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Green Beans with Shallots and Cream

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Green Beans with Shallots and Cream
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish.

Ingredients

  • 1lb fresh green beans
  • 1 half sliced shallots
  • 1 tablespoon organic heavy cream
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup veggie broth or chicken broth
  • 1 pinch salt
  • 1 pinch black pepper

Directions

Step 1
In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
Step 2
In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
Step 3
Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.

For more recipes from Chef Keith Snow, visit www.HarvestEating.com.

Fig Clafoutis

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Fig Clafoutis

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Fig Clafoutis
Prep time 55 minutes
Cook time 25 minutes
Total time 1 hours, 20 minutes
Simple and delicious French inspired dessert that goes well with any fresh fruit, especially dark sweet cherries, or in this recipe, figs! A simple batter is all that’s needed to perfect this dish. Goes well with a sweet white wine from Alsace region of France.

Ingredients

  • 15 fresh black or dark brown figs (washed, stem removed and sliced in half)
  • 1/2 cup granulated sugar
  • 4 eggs
  • 3 tablespoons melted unsalted butter
  • 1 cup flour
  • 1 pinch salt
  • butter for greasing pie dish

Directions

Step 1
Preheat oven to 325 degrees.
Step 2
Butter a round shallow pie dish with cold butter
Step 3
Arrange figs in dish, some cut side up, some cut side down, pie dish should be crowded with figs
Step 4
In a large bowl or food processor, mix remaining ingredients well being sure to add flour last, at little at a time. Your looking for a thick pourable batter, not too thick however.
Step 5
Pour over figs then bake until slightly golden brown. Serve room temperature with a nice glass of Alsatian wine.

For more recipes from Chef Keith Snow, visit www.HarvestEating.com.

Roast Turkey with Brown Sugar and Mustard Glaze

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Roast Turkey with Brown Sugar and Mustard Glaze

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Roast Turkey with Brown Sugar and Mustard Glaze
Serves 10
Prep time 15 minutes
Cook time 4 hours, 15 minutes
Total time 4 hours, 30 minutes
Occasion Thanksgiving
A practically instant sweet and spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.

Ingredients

Ingredients

  • 1 Whole turkey (about 12 lbs.) (thawed if frozen, rinsed and patted dry (neck & giblets reserved, liver discarded))
  • Coarse salt & ground pepper
  • 2 tablespoons Butter, room temperature
  • 1/2 cup Packed light-brown sugar
  • 1/4 cup Spicy brown mustard

Dressing

  • 4 cups Pecan Cornbread Dressing
  • 1 1/2 cup Coarsley chopped pecans
  • 4 tablespoons Butter, plus more for baking dish
  • 1 Large onion, finely chopped
  • 3 Celery stalks, finely chopped
  • Coarse salt & ground pepper
  • 1/2 cup Dry white wine, such as Sauvignon Blanc
  • 16 cups Cuber store-bought cornbread (about 2 3/4 lbs)
  • 3 tablespoons Finely chopped fresh sage
  • 3 Large eggs, beaten
  • 2 cups Reduced-sodium chicken broth, heated

Note

To ensure a juicy Thanksgiving turkey, buy an inexpensive instant-read thermometer, and roast the bird to the temperature specified in the recipe.

Directions

Turkey
Step 1
Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over, and secure with skewers or trussing needles, if necessary. Bend wing tips forward, and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
Step 2
Add neck, giblets, and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour, and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.
Step 3
Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
Step 4
Transfer turkey to a platter; reserve pan with drippings for gravy (opposite). Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.
Dressing
Step 5
Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
Step 6
To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
Step 7
If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

Filet of beef en croûte with foie gras

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Filet of beef en croûte with foie gras

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Filet of beef en croûte with foie gras

Ingredients

  • 1 pinch Salt & Pepper
  • 2lb Beef filet, trimmed of fat
  • 1lb paté)of Foie gras
  • 1 egg
  • 1 1/2 tablespoon Butter

Note

YOU WILL NEED THE FOLLOWING UTENSILS FOR THIS RECIPE:

  • Rolling pin
  • Pastry sheet
  • Roasting pan
  • Small glass decanter
  • Thin metal spatula

Directions

Step 1
Place filet of beef in roasting pan and cover it with the butter as shown. Preheat oven to 450 degrees.
Step 2
Cook entire beef filet in oven until done halfway through (about 10 minutes @ 450 degrees).
Step 3
Withdraw the beef from the pan and reconstitute the drippings with a few tablespoons of water. Allow the mixture to warm in the pan and reserve it to present with the meal.
Step 4
Cover the filet evenly with foie gras paste.
Step 5
Spread out puff pastry with a rolling pin; place on a lightly oiled pastry sheet.
Step 6
Confirm that the oven is set to 450 degrees; place filet on puff pastry and enclose it. being careful not to displace the foie gras coating.
Step 7
Decorate with remaining pastry and apply a wash of beaten egg yolk. Place in oven and reduce the temperature to 425 degrees.

Crêpes Parmentier

Posted & filed under Recipes.

Crêpes Parmentier

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Crêpes Parmentier

Ingredients

Ingredients

  • 14oz Butter (3.5 sticks)
  • 2 lbs. Peeled Potatoes
  • 2 cups Milk
  • 3 tablespoons Flour
  • 3 Whole eggs
  • 4 Egg whites
  • Salt

Note

YOU WILL NEED THESE FOLLOWING UTENSILS FOR THIS RECIPE:

  • 1 Small pan
  • 1 Small ladle
  • 1 Glass ramekin
  • Vegetable mill
  • Wooden spoon
  • Hand mixer
  • 2 Small frying pans

Directions

Step 1
Prepare clarified butter by heating in a small pan.
Step 2
When it starts to foam, skim the top delicately until it is quite clear.
Step 3
Reserve clarified butter in the small ramekin glass.
Step 4
Boil potatoes in salted water then work them through the mill into the salad bowl.
Step 5
Add milk and let cool.
Step 6
Incorporate the 3 spoonfuls of flour as well as the whole eggs one by one, then the egg whites.
Step 7
Blend batter with hand mixer to obtain consistency of thick cream. Warm the two small frying pans on the warming plate.
Step 8
For each serving, butter the frying pans and pour the batter; the wafers are formed by cooking on one side, then sliding into the other pan. Keep reserved crepes warm.