Lacanche Burner Ignition


Owning a Lacanche range is exciting and rewarding, but we often find that new Lacanche owners need a little help making sure their burner caps are placed properly on their cooktop to ensure proper lighting of the flame.

Here are some helpful hints:

Rotate the top brass burner cap so that one of the burner ports is aligned with the tip of the spark igniter. This will give the spark a better opportunity to make direct contact with the fuel to ignite. See photo example below:

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Amy Anton’s Cooking Classes in Houston

Amy Anton is the embodiment of our motto here at Art Culinaire, “Bringing the Family Back to the Table.” From a very young age, Amy would sit on the kitchen counter and watch her mom cook. As a teenager, she would host dinner parties for her high school friends, which she continued through college. Amy now has 3 boys and cooks constantly from her home in Houston where she hosts cooking classes twice a week on her Stainless Steel Lacanche Sully range.

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Using the Wok Ring for Heat Diffusion

Lacanche ranges feature powerful BTU gas burners, which makes cooking quite enjoyable! There are times when your recipe calls for a very low simmer. In those cases, we recommend using different implements to control heat diffusion and distribution. If you have the Traditional plate option, you can use the removable center plug as a diffuser, as it is solid cast iron. Additionally, it can be coupled with the Wok Ring for added diffusion or when smaller pots are being used. Please see the photos below for reference. 

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Pancakes on the Plancha


This week I decided to try making pancakes on the plancha on my Chagny 1400 Lacanche range. I started out by grabbing a recipe out of “Big Bad Breakfast” by James Beard Award winning Chef John Currence – “Silver Dollar and Short Stack Buttermilk Pancakes.” The recipe is perfect for super light and fluffy pancakes and can be found online on the James Beard website (though I highly recommend getting the cookbook).

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Beecher’s Cheddar Mac and Cheese

When we all get together for lunch at Art Culinaire, we often choose comfort foods to cook and share. For me, that means elevated and locally sourced versions of some of our family favorites, like whole roasted organic free-range chicken done simply, yet delicious; or scratch mac and cheese made with local Pacific Northwest cheddar in a decidedly French way. Below is my recipe and method for a fairly easy version of homemade macaroni and cheese.

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Lemon Blueberry Muffins

We love warm breakfast goodies on a cold, snowy day. These are quick and simple to make, if you have a few key ingredients on hand. I like to keep some citrus extracts in the pantry, and frozen blueberries and cherries in the freezer. Feel free to substitute the blueberries for another fruit and the lemon extract with vanilla or orange. (Cherry Orange Muffins are delicious, too!)

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Homemade Granola in the Warming Cupboard


One of the truly wonderful things about choosing a Lacanche range that suits your individual cooking style and entertaining needs is all of the versatile options available. Since my husband is a winemaker, we like to host small dinners in our home and open up lots of great wines from different regions. We recently remodeled our kitchen and the warming cupboard seemed like an obvious choice for our new Lacanche range. I use the warming cupboard for all sorts of things – more than I expected even – including proofing bread and pizza dough, making low temperature dishes or warming things slowly, and of course, keeping food and plates warm for service.

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Gearing up for the holidays

Turkey with Brown-Sugar Glaze

Serves 8-10
Prep time 40 minutes
Cook time 2 hours, 45 minutes
Total time 3 hours, 25 minutes
Meal type Main Dish
Occasion Thanksgiving

Ingredients

  • 1 Whole Turkey (about 12 pounds) (thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded))
  • 2 Medium Carrots (Roughly Chopped)
  • 2 Celery Sticks (Roughly Chopped)
  • 1 Large Yellow Onion (Roughly Chopped)
  • 1 Nonstick Cooking Spray
  • 1/4 cup or 1/2 stick Unsalted Butter (room temperature)
  • 1 pinch Corse Salt and Ground Pepper
  • 2/3 cups Packed Dark-Brown Sugar
  • 1/2 teaspoon Grated Orange Zest (plus two tablespoons of orange juice)

Directions

Step 1
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Step 2
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Step 3
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
Step 4
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

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