Cooking Rule... If at first you don't succeed, order pizza.

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: January 2010 Issue No. Thirteen frenchranges.com
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What I love about cooking is
(425
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1-80

In!iration
80
something comforting about

for Living Well

the fact that you melt butter
and add flour, then hot stock,
it will get thick! It’s a sure
thing. It’s a sure thing in a
world where nothing is sure!
MAY YOUR NEW YEAR BE Nora Ephron
FILLED WITH INSPIRATION,
GOOD HEALTH, THE LOVE
OF FRIENDS, FAMILY...GREAT
FOOD AND WINE
IN THIS ISSUE:

A WINTER’S TALE / CARROT SOUP

Jolene Anderson, Lifestyle Editor
Page 2

Sunset views along the Rhone River in January can evoke wistful thoughts of a bygone era

ALASKA FOOD AND WINE CRUISE - MAY 15

with Chef Keith Snow & Winemaker Sean Boyd
Page 3

AMAZING NO-KNEAD BREAD BAKING RECIPE

Ed Pillitteri, Contributing Writer

HERBED GOAT CHEESE / WILD MUSHROOMS Simple regional country food can open a new world Farm fresh produce and a smile
Kate Thomson, Contributing Writer
Page 4
Give a man a fish and he
has food for a day; teach
him how to fish and you
FUNCTIONAL DESIGN AND BEAUTY can get rid of him for the
Jolene Anderson, Lifestyle Editor entire weekend.
Zenna Schaffer
Page 5

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART HOME IS WHERE THE HEARTH IS ! PAGE 2

Classic form and function meet to share front-stage-center at the family gatherings. Crème brûlée...enough said!

unforgeFable  meal.  Laughter  doth  

make  the  heart  merry.  These  treasured  
meals  will  warm  the  heart  and  soul  for  
by Jolene Anderson many  years. Healthy Beautiful Skin
FOOD SHARED WITH LOVE Bonne  Santé
IS JOY DOUBLED FROM THE
KITCHEN
In  these  (mes  of  rapid  change,  sharing   CARROT GINGER SOUP
a  simple  meal  with  cherished  friends   Sauté 1/4 cup diced onion, 1 clove fresh ginger Renew and
and  family  begins  in  the  heart  of  the   and 1/2 tsp olive oil in med size saucepan over replenish dry
kitchen.  Even  a  simple  bowl  of   low heat, until softened (about 5 minutes). parched winter skin
homemade  stew  shared  with  loved   with a honey mask.
Stir in 15 oz can or box of vegetable broth or Honey is a natural
ones  keeps  the  heart  healthy  and  
happy  (and  strengthens  the  immune  
low sodium chicken broth according to taste. food for the skin a
system). Add 1 cup diced carrots and stir. natural anti-
Cover pan and cook over low - medium heat for
inflammatory and
On  a  recent  road  trip  to  visit  dear   excellent for
about 20 minutes (check heat to make sure the sensitive skin.
friends  we  were  greeted  a@er  a  long   liquid is not absorbed too quickly).
winter’s  sojourn  to  a  nourishing  bowl   Pat one teaspoon of
of  homemade  beef  stew,  slow  cooked   Remove pan from heat and pour hot soup
honey in palm of hand
with  hearty  red  wine.  Shall  we  say  all   mixture in blender (being careful not to burn until warm and liquid.
imbibed  with  relish?  Savoring  the   your skin! Keep lid of blender off center to Secure hair back from
face and apply to moist
hearty  cuisine  with  friends,  a  loaf  of   allow heat to escape or it will explode).
clean skin. Leave on for
crusty  ar(san  bread,  LiFle  Bear  Creek   Pulse until pureed. Pour into pan and stir in 30 minutes to 3 hours.
wine  from  Woodinville  Wine  Cellars,   1-1/4 cups of plain soy milk or half and half Rinse off and apply
moisturizer.
and  recalling  stories  of  past  adventures   according to preference. Heat through until
made  for  a  perfect  evening.  Adding  the   warm. Serve. May add a dollop of sour cream Healthy Skin
company  of  one  new  golden  retriever   and sprig of fresh parsley for garnish. Begins in the Kitchen
puppy  and  great  music  completed  an  

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART HOME IS WHERE THE HEARTH IS
It’s all about food, wine, friends and...
Getting Out of Dodge
“Friday night...dipping fresh chocolates”
UPCOMING EVENTS
at the WINERY
Red Wine & Chocolate
The Perfect Pair
Friday, February 5 - 5 to 8 p.m.
Saturday, February 6 - 12 to 5 p.m.
This event has become so popular, we
will be celebrating the joys of Red Wine
& Chocolate both Friday and Saturday.  
We are partnering with the chocolatier
from Sweet Decadence to pair the
perfect handmade chocolates with four
of our favorite reds, including the 2007
Columbia Valley Syrah, which recently
received 91 points in Wine Spectator.  
The "Perfect Pairing" can enhance both
the wine and the chocolate, creating an
entirely new sensory experience.   recipes. His new show on PBS features
 
Sweet Decadence chocolates will be
featured both days. Friday night they will
be at the winery dipping fresh chocolates
and sharing insight into this sweet, sweet
art form. They recently won FIRST
Place in The Best of Western
Washington for Best Chocolate so this
will be quite the treat.
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
! PAGE 3
Looking for a unique gift?  
A limited amount of the
chocolates will be available for
purchase. Select a bottle of
wine to accompany the
chocolates and the package is
complete. We will even wrap it
for you!
ALASKA CRUISE, CULINARY ADVENTURE
and WINE TASTING on MAY 15-22, 2010
Join chef Keith
Snow and
winemaker
CHEF KEITH SNOW Sean Boyd
A Chef of a Different Breed
aboard the
In May 2008, Keith Snow was awarded
MS ROTTERDAM
the National Restaurant Association’s
Holland America
YOUTUBE “Hot Chef ” title. Lines
Keith recently released his first book
(Running Press) The Harvest Eating May 15-22, 2010
Cookbook, which includes over 200
Reserve space now at
heidi@rdcruises.com
artisan producers, organic farmers and R&D Cruises
other dedicated people who create The Cruise Specialist
1-800-988-9282
healthy foods, fresh from the ground.
Keith’s recipes can be found at
www.harvesteating.com. He’s passionate
about his food, family and Lacanche!
Keith introduces his Lacanche here.
CULINARY ART HOME IS WHERE THE HEARTH IS ! PAGE 4
NO KNEAD BREAD BAKING
Friends of Art Culinaire enjoyed a fun and lively
demonstration of No Knead Bread Making at
our Culinary Arts Center recently. Bread Baker
Ed Pillitteri taught as participants enjoyed artisan
cheeses and homemade bread prepared in
Lacanche ovens while sipping delicious wines.

Ingredients for Basic Yeasted No HERBED GOAT CHEESE WITH

Knead Method Bread Serves 6
3 cups bread flour
¼ teaspoon instant yeast
1½ teaspoon salt
1½ cups water
• Mix together dry ingredients
• Mix in water until incorporated;
dough will look like wet oatmeal
• Cover with plastic or put bowl in
plastic bag; let sit 12-18 hours
• Turn out on well floured surface
• Flatten gently then fold in three
sections, like a letter, then in half
• Transfer to well floured towel,
proofing basket or parchment paper
• Cover with towel or loose plastic and
let rise about 1-1/2 hours
• Bake in a preheated covered La
Cloche or Dutch oven at 450-475
degrees for 30 minutes. If starting in
a cold oven, allow one hour
• Remove cover and bake an additional
10 minutes or until brown
• Let cool completely on wire rack.
EAT BREAD-BE HAPPY
For bread making supplies
visit:
www.breadtopia.com
WILD MUSHROOMS
STAFF FAVORITE Sourdough Bread baked in
our Lacanche oven
Recipe Courtesy of Chef Kate Thomson
www.seasonalpalate.com
4 oz of Goat Cheese
½ tsp Fresh Thyme, Chopped
½ tsp Fresh Rosemary, Chopped
3 Tbsp Heavy Cream
Salt and pepper
Puree in food processor till smooth; set aside. Easy No Knead Method
1 Tbsp Vegetable Oil
½ pound Wild Mushrooms, cleaned
and rough chopped
If thou tasteth
1 Shallot, minced
a crust of bread,
1 Garlic Clove, minced
thou tasteth all the stars
½ tsp Fresh Thyme, chopped 
and all the heavens.
Salt and pepper
In large saute pan, heat on high. Add the oil
Robert Browning, Poet
and make sure the pan is hot enough; the
oil will become very thin. Add the
mushrooms and spread them out evenly on
the pan. Leave the mushrooms for a minute
to sear. Move the mushrooms around a bit
and leave for another minute. Then add the
rest of the mushrooms to the ingredients
and stir lightly. Add more oil if mix is too
dry and starting to stick to the pan. Saute a
few more minutes till the mushrooms are
Art Culinaire Staff Enjoy
cooked through. Once finished take mix out
No Knead Bread Baking Class
of pan an into a bowl or on a sheet pan to
cool. Finish assembly by taking crackers or
baguette slices topping with goat cheese CLICK HERE FOR
ED’S VIDEO
puree and then topping with mushroom
mix. Enjoy!

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART
Functional Design
and Beauty
by Jolene Anderson
Design Trends for the Kitchen
Sustainability is no longer a trend but
a guiding principle influencing the
way designers create kitchens.
Today’s savvy consumers are
integrating eco friendly design and
designing kitchens to save energy
and valuable time. A recent
national poll from a popular home
design magazine, indicated over
27% of the readers planned to
remodel their kitchen in 2010. We
thought our readers would enjoy
some “tips” from the trade.
A popular trend is incorporating
ergonomic design. Abbie Sladick,
www.stylishsafetyblogspot.com
suggested raising the height of the
Painted wood cabinets are still popular
in Classic Kitchen Design
Treat your Sweetheart to a classic red range
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
HOME IS WHERE THE HEARTH IS
dishwasher to make
loading easier on the
back and installing
multiple height
countertops to allow sitting while
preparing food. Another local
kitchen designer, Bonnie Bagley-
Catlin, member of NKBA, stated
she is seeing the popularity of
painted woodwork in today’s classic
kitchens and an increase of using
the shoji screen look by two toning
the cabinet materials or using as a
pantry door and/or room divider.
Ms. Bagley is a featured speaker at
the Seattle Design Center and can
be found at www.bonniebagley.com.
! PAGE 5
Trends Ideas, Vol. 2510
commented on the popularity of
including wine storage in the
kitchen, “with modern climate
control systems, there is no longer
any need to store wine in the
basement and with the increasing
appreciation of good food and
wine, it is not surprising to see wine
cellars moving into the
kitchen...Wine cellars are now
integrated into the living
environment.”*
What is your favorite kitchen design tip?
* Reprinted with permission:www.trendsideas.com
The Lacanche Warming Cabinet
feature saves time and energy
 Bringing it Home
Our dedicated staff
at Art Culinaire
want you to Love
your Lacanche
and we are happy to
speak with you any
time about your
experience.
Lacanche remains a
truly generational
appliance, designed
to protect your
kitchen investment
As the Graphic Designer for Art Culinaire, Lynn Anselmi bears the burden of and offer decades of
pursuing absolute perfection. As the saying goes, “You do it right...or you don’t culinary pleasure.
do it!” and with Lynn, she gets it right every time or it doesn’t get printed. She has
teamed with her brother Stan and crew on a number of key materials, including the
famous Lacanche brochure, which has garnered praise from both sides of the Atlantic.
Shown here with spouse Carl, Lynn capably cares for three children and their
Papillon pooch in Kirkland, WA. A big THANKS, LYNN for all you have done for
our community over the past years. Can’t do it without you!

FR O M :

ART CUL
IN A IR E
17721 13
W oo di nv il
2 nd A ve .
NE January 2010 Issue No. Thirteen
le , W A 9 8
(8 0 0 )5 7 0 072
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CULINARY ART
HOME IS WHERE THE HEARTH IS
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