soups and sauces

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


Step 1
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.
Step 2
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.


dinner party

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.


cooking on the french plate

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.


Crepes and the Traditional Plate Cover

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!


Featured lacanche model: Citeaux!

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: 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?

Lacanche spotted in “Kitchn” spread

The Kitchn recently posted a gorgeous spread which included a rave about Lacanche ranges:

Great hub for kitchen related content!  I love the fact that they showcase the beautiful design concepts of the most popular room in the house alongside recipes and fun food facts.  I just indulged in a great article about Irish scones.  Unsurprisingly, the secret to the Irish’s success is the key to practically any culinary venture turned absolutely decadent: lots of butter.

Art Culinaire’s Lunch Bunch tradition

The staff of Art Culinaire shares a long standing tradition. Every Tuesday, we come together as a family of co-workers and have lunch in our beautiful showroom here in Seattle. The group, Lunch Bunch, is a welcome blessing as we settle into the flow of the work week. As a company dedicated to creating beautiful memories in the kitchen, it is only fitting that we delight in our own ritual of culinary adventures.

Last week, I volunteered to make lunch for the staff, eager to get some cooking time in with our in-house Cluny. My first cooking experience with the Lacanche was a delight to prepare a lasagna and minestrone soup for my co-workers. The range top provided me with more space than I could have dreamed of filling up; the large 18,000 BTU burner provided a fast boil for the pasta and a great simmer for the soup. The duel ovens were a treat to use, as I heated the lasagna in the gas oven and warmed some bread in the electric. After my wonderful first go at the Lacanche, I can most definitely say that our beautiful Cluny is absolutely perfect for multi-tasking and ideal for entertaining.

Big smiles all around the Lunch Bunch as we sat and shared a home cooked meal. Preparing food with love is always a key tactic for a successful cooking venture, especially when you’re breaking bread with very special people.

Food Network’s Aarti’s Party: Lacanche is range of choice!

Lacanche is featured on the Food Network! Look for the beautiful stainless steel Cluny featured in Aarti Party’s kitchen every Sunday at noon. Aarti Sequeira won Season 6 of The Next Food Network Star, spicing up familiar American dishes with a blend of her Indian heritage.

Check out her official Food Network page:  Those baked samosas and mint chutney look extra beautiful coming out of a Lacanche range.