The Delft Blue Citeaux and Matte Black Sully are enjoying their new home in our petite showroom in New York City.
Our sales team has had a busy couple of weeks in the month of May!
We attended the Kitchen and Bath Industry Show in Las Vegas and celebrated the grand opening of our petite showroom in New York City.
We’ve experienced a whirlwind of networking, seminars, and the extravagant display marketing efforts of our industry peers. We also lay the groundwork for our new presence on the east coast. From the strip to the subway, we’ve had a productive spring and along the way, took the opportunity to share many beautiful meals together envisioning the future of Lacanche USA.
Showroom opening pictures to come!
A good dinner party is a true art, a process that highlights the host’s unique talents in cooking a great meal, creating a warm atmosphere, and celebrating the comforts of home.
The key to providing the ceremony of a meal amongst friends and family is an organized host. The host needs not to be the most versatile chef, they simply need a plan to make a scrumptious meal that they can prepare and share with ease.
Art Culinaire’s dinner party workshop showed participants how to create an epic, simple meal in just an hour and a half.
Yvonne Snyder, food goddess and occasional caterer, showed us how she works her magic. With simple, fresh ingredients, a passion for natural and organic food, and a process cultivated from her years of foodie passion, she exemplifies the fact that you don’t need professional training to always incite a chorus of ‘yum!’ from your guests.
Bacon, the ultimate carnivore crowd pleaser and special ingredient that makes most everything more appealing, was the addition to her gorgonzola and pine nut stuffed mushroom appetizers.
A simple salad and spicy curry based soup with lime followed. Yvonne is a proprietor of mixing ethnic foods for different courses, and I agree. You’ll never know if two things will go great together unless you try!
A full chicken was roasted for the main course. She picked this classic comfort to show folks how easy it is, since the timeless tradition of a roasted chicken is considered intimidating to most people. However, just a simple blend of herbs and citrus are what it takes to get this beauty out of your oven:
Dessert was bananas sauteed in brown sugar, cinnamon and citrus juice with store bought ice cream. The feast was paired with a sample of a white and many reds from Woodinville Wine Cellars.
Our guests shared their stories and slip-ups from the kitchen, along with favorite chefs ranging from parents to Bobby Flay. Getting the chance to hear the food and travel backgrounds of a variety of people incited unique
feedback and inspiration for each of us to bring back to the kitchen.
And for your inspiration, here’s that easy and delicious roast chicken recipe:
• 4 to 5 pound roasting chicken
• 1 tablespoon oil
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon or 2 limes or an orange
• 6 large cloves garlic, peeled or 2” of sliced ginger
• Sprigs fresh herbs
• 1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
• 1-1 1/2lbs baby potatoes
• 1 lb carrots
• 1 tablespoon unsalted butter
1. Let chicken stand at room temperature for 30 minutes. Preheat the oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, herb sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Brush oil over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about15 minutes per pound. When chicken seems done, insert a thermometer into the breast. The breast temperature should read 180 degrees.
4. About 30 minutes before chicken is done add potatoes and carrots to roasting pan.
5. Remove chicken from oven, and transfer veggies to pan or bowl to keep warm. Remove chicken from pan. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs. Carve, and serve gravy on the side.
Soups and Sauces
- 2 28oz cans of Whole Peeled Tomatoes
- 2 6oz cans of Tomato Paste
- 6 Cloves Garlic
- 1 cup Chopped Onion
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Salt
- 1 teaspoon Garlic Powder
- 1lb Ground Beef or Lamb
- 1lb Ground Italian Sausage
- 1 Egg
- 1 tablespoon Italian Seasoning
- Garlic Salt
- Garlic Powder
- 1/4 cup Chopped Onion
- 3-6 Cloves Minced Garlic
|Blend one 28 oz can of whole peeled tomatoes with one 6 oz can of tomato paste and 3 cloves of garlic at a time. Add to sauce pot, cover, and cook on medium low heat for two hours stirring every 10 – 20 minutes. After the first two hours reduce heat to low. Remove lid two hours before serving to let excess moisture evaporate.|
|Combine all ingredients in a mixing bowl. Form golf-ball-sized meatballs out of the mixture and place in a frying pan on medium heat. Brown the meatballs, rotating them frequently. Place meatballs in the marinara and allow at least two hours in the sauce on low heat for the meatballs to finish cooking.|
We put our in-house Cluny to work for our Soups and Sauces event this Saturday. All 4 burners and the entire surface of the french plate was in full use, as we showcased the art of the long simmer with a hearty marinara and classic chicken noodle. Our regular burners provided the space for boiling water for pasta and the makings for a thick cream of broccoli.
I’m a comfort food enthusiast who loves to demonstrate how simple a good meal can be. However, during our soups and sauces event, the traditional french plate and the meatball marinara were the main focus.
Lacanche owners at the event were able to trade tips and tricks on how they care for their ranges at home. It was agreed that the unflatering way to make the most out of the simmer plate is to have a good, thick pot to cook on. To create fine art, you need the right tools! And in this case, to create a dish (or in this case, a pot) which gains flavor and the desired texture with time, you must have the patience and care to help the ingredients come together.
You can be sure that an Italian cook will never give away their precise method of sauce creation, but here is the recipe from our workshop, minus the secret ingredient:
One of our Lacanche ambassadors was kind enough to host a dinner party with our East Coast Sales Manager, Elisa. The occasion was called for so Elisa could spend some quality time preparing a meal on a Cluny 1400, in order to express to her clients the true experience of cooking with Lacanche.
Elisa brought her native French background, high energy and true love of food to the table, and they created a decadent meal to share.
1. Baked Brie with Olive Oil and Pine Nuts for appetizer, using the 11,000 BTU for nuts and electric oven for broiling the Brie
2. Salad with Tomatoes, Beets, Nuts, Grapes and Homemade Vinaigrette with Goat Cheese.
Used Gas Oven to roast Beets with Sea Salt, Cracked black pepper and Olive Oil
3. Ratatouille, on the 15,000 BTU for all vegetables (onions, green peppers, eggplant, tomatoes), then the traditional french simmer plate for 2 hours.
4. Pasta with Chicken and Mushroom, in a white wine sage cream sauce. Used 11,000 BTU for sauce (onions, mushroom, garlic, sage, white wine, cream), then the 18,000 BTU Classique for fast boiling water for pasta,
5 Tarte Tatin with homemade dough in the electric oven.
The ladies take a taste of their labor from the french plate, then enjoy the meal in the dining room.
The beautiful tarte (as all desserts tend to be) had the crowd raving and was naturally the most picture-esque of the batch.
Hope your dinner party memories are just as splendid!
This week I hosted an afternoon late lunch meeting with a client who was deciding between the Classique vs. Traditional Cluny. I decided that a good pot of chicken soup would help her decide whether or not the Traditional French Plate was complementary to her cooking style.
I shopped for some fresh veggies and herbs (soup staples: carrots, celery, onion along with my favorite flavor boosters for chicken soup: thyme and Italian parsley) and chopped them prior to her arrival.
There’s something lovely about cooking on a marble top wine barrel.
My guest was also curious to see the baking potential for the smaller oven. I pre-heated the electric oven and broke into our stash of cookie dough, placing them on our pastry sheets which fit snug on the oven racks.
The Cluny sheets will fit 9 cookies perfectly, which is smaller than average, but feasible considering the double ovens. I love the way the cookies turn out on the pastry sheets-they never stick and are easy to clean. Plus, the compact oven ensures that each cookie turns out the delicious same.
Chicken soup was a nice afternoon crowd pleaser on a cold day. The French plate created a perfect, steamy, even simmer on the thick soup pot and our client, a frequent soup chef in winter, decided the French plate was the right choice for her.
One of Lacanche’s favorite chefs, Keith Snow (of Harvest Eating) gives the lowdown on how to make delicious crepes with a creme topping drizzled with fresh honey. Check out those blackberries!
His beautiful Sully is shown in the background of this demo as he breaks down the intricacies of the seemingly intimidating crepe making process. Love his range set up, as the Lacanche is featured here as its own entity composing the entire space of the back wall. Keith has a traditional model with our signature traditional french plate feature, which is covered here by our shiny stainless steel cover, creating much needed extra work space. The cover allows him to fully utilize the space around and on the entire body of the range. All of the necessary go-to cooking items are kept in one space: cutting boards, knives, prep spoons, a big pepper grinder, oils, sugar and the large pasta pot. Having all of those necessities in the go-to area of the kitchen makes for easy prep, so he can keep concentration on creating beautiful dishes.
Decadence makes for a crowd pleasing, unique dessert served at home.
The Citeaux is one of our newest models, featured here in French Blue in our showroom in Seattle (along with our main service tech, Gregg!)
For anyone who has a space large enough for this grand range, the Citeaux is the perfect luxury workstation for anyone who takes on the esteemed duty of cooking a holiday meal or entertaining a large group of people. In addition to the impressive stovetop, it features both a vertical convection oven and warming cupboard on both sides of the main oven, making this beauty perfectly symmetrical in its elegant style.
As someone who is new to both baking and the benefits of the elusive convection oven, I’ve been reading some great articles. Fine Cooking has a great article written by resident Food Geek, Brian Geiger, which includes a visual distinction between the fluid particles of a convection vs. regular oven. Check it out here: http://www.finecooking.com/item/12686/the-convection-changeover and get those cookies in the oven!
The warming cupboard is truly a dream feature for a host, taking the pressure off of perfectly timing each unique part of the meal and allowing all of your delicious extras to rest in a warm spot. You can serve your eager guests with more ease, and what more could a fabulous host ask for?
There is currently a matte black Sully featured on the NBC series Outlaw:
Designer Scott P Murphy designed the featured kitchen, and we are definitely fans of his beautiful work.