Join us for an afternoon of cooking at Artist and Designer Amy Cupp’s lovely Connecticut home, as we prepare a meal using the various features of the Lacanche Sully 2200.
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.
We are delighted to announce the grand debut of the new Lacanche Sully 1800 range that has made it into Frank Prisinzano‘s restaurant Sauce in lower Manhattan. The “Griotte” red Sully is quite the stunner in the window of Tiberio Custom Meat’s, Prisinzano’s studio adjoining restaurant Sauce. Tiberio Custom Meats is butcher by day, private dining by night where it transforms into a single-table restaurant seating a quaint 10.
Turkey with Brown-Sugar Glaze
|Prep time||40 minutes|
|Cook time||2 hours, 45 minutes|
|Total time||3 hours, 25 minutes|
|Meal type||Main Dish|
- 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)
|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.|
|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.|
|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.|
|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.|
As the holidays near, we thought you might enjoy this!
Check out this video featuring a 26-lb turkey being cooked in our in-house Lacanche Cluny:
Also, here is a delicious recipe featured on Martha Stewart’s website for inspiration for Thanksgiving next week. Our mouths’ are already watering! We are thankful to be able to share this with you. What are you thankful for this year?
Elisa and I took a sunny winter day to visit and cook in the beautiful home of one of our clients in Quogue, New York.
Classic Herb Turkey with Orange-Tea-Bourbon Brine
- 1 Turkey (Fresh or Frozen)
- Zestand juice of 5 oranges (wide strips)
- 1 cup Sugar
- 12 Black Tea Bags
- 4 Bay Leaves
- 6 Cloves
- 12 Peppercorns
- 1 cup Burbon
- 4 sticks Unsalted Butter (softened)
- Dried Thyme and Sage
- 1 pinch Paprika
- Ground Gloves
|Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. |
|Remove the turkey from the brine; rinse and pat dry. Mix 2 sticks softened butter, 2 tablespoons parsley, 1 tablespoon dried sage and thyme, 1 teaspoon pepper, and 1/4 tablespoon paprika. and 1/8 tablespoon ground cloves. |
|Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving.|
One of the most frequently asked questions here at Art Culinaire: Can you fit the big Thanksgiving turkey in the Cluny oven? The answer: YES!
One of the most important decisions in the process of a kitchen remodel is deciding where the oven is going to be placed. Unless you place your Lacanche on an island, you have two options for allowing the appropriate amount of distance between the wall and your range: a smooth, flat island spacer or our complimentary wall mounted back spacer, which is elevated about 6 inches above the top of the range, extending the body in height in just the back. Both create the same dimensions in depth.
I had the opportunity to visit a client’s home in beautiful north Capitol Hill in Seattle recently. Working with clients to select the main attraction in the heart of the home has its own payoff, as conversations about food, family meals and holiday feasts arise. Getting to see the end result is truly a special treat.
Simple roman crostinis with proscuitto, mozzarella, and rosemary butter (recipe below) were on the menu for my afternoon cooking date, where I had the opportunity to try out the petite electric oven featured in the Chagny.
Even though I am 21 years of age, I have lived a rather privileged culinary life and not done much cooking on my own. This can mainly be credited to the many grueling hours my mother has spent in the kitchen and “delicious” meals I’ve enjoyed during my college years at the University of Washington.
As a new addition to the Art Culinaire team, I eagerly awaited a chance to cook with Showroom Manager, Abby, for our weekly staff “Lunch Bunch” meal. On the menu? Breakfast for Lunch. Perfect on a somewhat gloomy & windy Seattle afternoon.
We indulged ourselves in fluffy french toast featuring fresh sourdough bread and authentic maple syrup from Vermont. Secret ingredients in the batter? Nutmeg and of course extra splashes of aromatic vanilla. Also in the mix was a savory twist on a breakfast favorite, muffins. Abby & I prepared egg & bacon muffins, which got doused with spoonfuls of a gooey spinach & cheese florentine sauce. Today was my first time trying Tillamook Vintage Extra Sharp White Cheddar. Honestly.. phenomenal.