! ! !

“Thanksgiving”: A public acknowledgment or celebration of Divine Goodness

USA
dist
CULINARY ART
A r
177 RT CU ibution
Woo
21 1 LI
32n NAIRE
: November 2009 Issue No. Eleven frenchranges.com
dinv d Av
ille, e n
TEL WA ue NE
(800 EPHON 980
72
) 57 E
0-24 FAC
33 S IM
(425
) 48 ILE
1-80 A man may be a
80
pessimistic determinist
before lunch and an
optimistic believer in
the will's freedom

Happy Thanksgiving after it.

Aldous Huxley

TIMELESS RECIPES
HOLIDAY TRADITIONS

IN THIS ISSUE:

LIFE’S BLESSINGS
Jolene Anderson, Lifestyle Editor
Continued on Page 2

TREASURED HOLIDAY RECIPES Lacanche owners Thierry and Anne host another delightful meal, an extension of family
Mary Maude Daniels, Contributing Editor
Continued on Page 3

COUNTDOWN TO THANKSGIVING
Jolene Anderson, Lifestyle Editor
Continued on Page 4

Artistry and craftsmanship reveal their timeless appeal Brie and wine... what more?
THE WINE COMMUNITY IS ABUZZ
Sean Boyd, Winemaker "A cheese may disappoint.
Continued on Page 5 It may be dull, it may be
naive, it may be over
sophisticated. Yet it
remains cheese, milk's leap
FAMILY LACANCHE toward immortality."
Stan Barrett, Publisher Clifton Fadiman
Continued on Page 6

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

Holiday meals are best served with love Bon appetit!

by Jolene Anderson GIFTS FROM THE KITCHEN

LIFE’S BLESSINGS
!"#$%&'()*%+,%-'.,%/'0*,.1()%$"#0%
2"#.304%$",%4352%'1%$",%2,#2'06%-(23&6%
1''*6%)'7,%#0*%)#(4"$,.%#0*%1'&(2304%'0%
$",%4.#8$(*,%1'.%)31,92%+),223042:%!"'%
&#0%.,232$%$",%$,-;$#8'0%$'%2"#.,%
$.,#2(.,*%1#-3)<%.,&3;,2%'.%307,0$%=0,/%
'0,2>%$'%2"#.,%/3$"%1.3,0*2%#0*%1#-3)<:
?'%-#@,.%/",.,%<'(%A0*%<'(.2,)1%'0%
B"#0C2437304%/,%/32"%,#&"%'1%<'(%$",%
4352%'1%4''*%1.3,0*26%4''*%&",,.6%4.,#$%
1''*6%)#(4"$,.6%-(23&%#0*%#%4.#$,1()%
",#.$D%E7,0%23-;),%-,#)2%2"#.,*%1.'-%
$",%",#.$%&#0%)35%$",%2;3.3$2F
!,%$"#0C%'(.%1.3,0*2%/"'%"#7,%
+,&'-,%)3C,%1#-3)<F%G,."#;2%$"32%32%
,H;.,22,*%+,2$%30%$",%;',-%1.'-%#%
*,#.%1.3,0*%'1%-30,6%I#.<%I#(*,%
J#03,)2%!"##$%&'()*+$')(,-.
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
What could be better to receive than
a special homemade “gift from the heart”?
To receive a gift from someone’s kitchen means
so much as we collectively show our gratitude
for friendship, family and the bountiful harvest! Gratitude
Easy Homemade Herb Croutons To our
Saute 1 Tbsp olive oil and 1 Tbsp butter in Friends who've
sauté pan. Add 1 Tbsp Sea Salt and 1 Tbsp become Family
dried oregano. Stir in 2 cubes day old 1 inch And our
cubes of French Bread or Focaccia bread. Stir Family who've
over very low heat about 15 minutes – until become Friends --
lightly browned and coated. May you be blessed
Distribute evenly on cookie sheet and brown in with the same
preheated 275 degree oven for 20 minutes. Love and care
Store in freezer bags and serve for
you've given us.
Thanksgiving dinner
Mary Maude Daniels
Superb on salads or homemade soups. "Family Celebrations"
MANGIA!
Serve with Little Bear Creek Wine
CULINARY ART!
Treasured Holiday Recipes
by Mary Maude Daniels
Karoline Munson Hendrickson’s
Fattigmand Scandinavian Cookies
1 Cup Sugar
1 Cup Cream
3 eggs -- beat good
1 teaspoon Vanilla
Pinch of salt
Flour
Our family recipe calls for you to mix
everything together and then add
enough flour so you can roll the dough
thin.
Cut the dough diagonally from one side
to the other and counter diagonally so it
forms diamonds shaped pieces of
dough. "Cut a slit in the middle of each
cookie and drop into a deep oil fryer."
Fry until dark brown. (One again
cooking time and temperature depends
on what you’re using for your fryer).
Dust with powdered sugar as they come
out.
Note: "Many recipes call for a very
impressive twist of diagonal ends of the
cookie dough through the slit in the
middle “twice” to form an equally
impressive bow. "My family never did
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
PAGE 3
this, we served them in the original
diamond form. My husband
(of German descent, with
all their rich, decadent
pastries and desserts) calls
these cookies, "The most
addictive little pieces of
cardboard he's ever eaten.”
It’s the perfect definition --
just try to only eat one!
“...eat, give thanks, and go forth, 'in apple-pie order’!” -hwb
Our tables were always
laden smörgåsbord style, with lutefisk and
lefse, salmon, potatoes, cream sauces,
turkey, meatballs, pies…and the
cookies.
"The (apple) pie should be
There was always one cold morning eaten while it is yet
florescent, white or creamy
when my Dad & I would go out to find
yellow, with the merest drip
the perfect branch for my Mother to of candied juice along the
use to turn her lefse. As we tramped edges (as if the flavor were
thought the fields we could always see a so good to itself that its
candle burning, faintly, in the window, own lips watered!), of a
to guide us home to a warm kitchen, mild and modest warmth,
mugs of hot chocolate, fragrant cookies the sugar suggesting jelly,
and …..to Christmas time. yet not jellied, the morsels
of apple neither dissolved
nor yet in original
Glad Jul!
substance, but hanging as
Mary Maude Daniels is a contributing poet, it were in a trance between
published photographer, avid cook, party giver and
the spirit and the flesh of
sometimes glass blower.
applehood...”
http://marymaudedaniels.googlepages.com
Henry Ward Beecher
 CULINARY ART! PAGE 4

We eat first with our eyes.

Enjoying a holiday is an escape from the ordinary: Savor the Moments Chef Pierre Franey

COUNTDOWN TO THANKSGIVING
Easy tips for the Busy Cook

In gathering friends
As Thanksgiving celebrations are being planned across America, we thought around the table we
our readers would enjoy hearing from us as we prepare to celebrate with family share the most
and friends. We gladly share some tips for preparing holiday meals and drop in intimate of
guests ahead of time to make Thanksgiving Day and time to be enjoyed by all, connections –
especially the cooks! breaking of bread
and sharing a state
• Prepare the homemade croutons, crackers and dip * See recipe on page 2 of grace. The
hospitality and
• Prepare the pies and freeze
reverence for the
• Bake the homemade herb bread or rolls and freeze ahead guest can only be
• Replenish wine supply – easy to do from www.woodinvillewine.com described as
• Prepare party favors and games observing love in
• Organize table linens and display action. We welcome
• Shop for turkey and condiments the opportunity to
• Wash and clean stemware, china, crystal and/or serving dishes hear from each of
you and receive
your comments.
Please don’t forget to treat your pets to a special meal

Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
CULINARY ART!
“For Woodinville Wine Cellars it will mean some extraordinary bottling”
The Wine Community is Abuzz
by Sean Boyd, Winemaker
EVERYONE IS ABUZZ—2007 may very well be
the finest vintage Washington has had to
date. There is much talk amongst the
winemaking community that some
spectacular wines will be produced from the
grapes harvested in 2007, perhaps akin to
the #1 finish of Wine Spectator’s “World’s
Top-100 Best Wines,” recently awarded
to Columbia Crest Winery’s 2005 Reserve
Cabernet Sauvignon, costing just $27.
FOR WOODINVILLE WINE CELLARS it will mean
some extraordinary bottling of your favorite
wines. As I tasted through barrels and
made decisions about blending, " I became
very excited about the supreme quality
found in our Cabernet Franc barrels. For
2007 we will therefor be treated to our
second ever 100% Cabernet Franc bottling.
The Syrah also proved spectacular, which
resulted in a single-vineyard Syrah from
Chandler Reach Vineyard (75 cases) as well
as our ever popular Columbia Valley Syrah."
In addition, the Malbec and Petite Verdot
from this vintage are amazing, making way
for an L.M.S. and an O.M.O. And last, but
certainly not least we will be releasing our
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
PAGE 5
Flagship Indomitable for 2007 next spring."
WOW, a grand slam vintage!"
In September we released our cult-
classic value wine, Little Bear Creek,
and Columbia Valley Syrah, both of
which taste finer than any other
vintage to date. November released
very limited amounts of the L.M.S
and O.M.O to our Wine Club
members. " " With only 100 cases of
each, there won’t be much time to get
them--we expect to sell out fast as
these have been wildly popular wines. Time stands still in the embrace of a centurys-old cellar
Our Cabernet Franc and single
vineyard Syrah are slated for release
early next year. Watch your email for more
information on how to get yours.
"We hear of the
conversion of water into
wine at the marriage in
Cana as of a miracle.
But this conversion is,
through the goodness of
God, made every day
before our eyes. Behold
the rain which descends
from heaven upon our
After working five years for a California wine shop, vineyards, and which
Sean left home at age 20 to learn the fine art of
incorporates itself with
winemaking. His travels lead him all over the world
the grapes, to be
to leading viticulture areas such as Australia,
changed into wine; a
Portugal, Spain, France and New Zealand where he
constant proof that God
worked for several prominent wineries. Studying
loves us, and loves to see
us happy."
under master winemakers, Sean was able to perfect
his winemaking techniques over the years. Sean can
Benjamin Franklin
be reached at sean@woodinvillewine.com.
CULINARY ART!
Family Lacanche
by Stan Barrett, Publisher
BURGUNDIAN CUISINE AND CULTURE
Many Lacanche owners are curious
about the culinary heritage of their
unique and beloved stove.
Undoubtedly, a history of the French
stove and its design evolution would be
a fascinating read.
To fuel the fires of curiosity, we've
acquired a collection of, undoubtedly,
never-before-published postcards from
the early 1900s. These delightful and
thought provoking images were
recently donated to Art Culinaire by a
longtime resident of Lacanche. A agricultural region struggled when the
sampling of this collection may be
found in the Lacanche Owners Forum.
Click here to view a representative
sampling and peruse forum topics.
L’O celebrates their first day open in Dijon, France
Art Culinaire, 17721 132nd Ave. NE, Woodinville, WA 98072 | 425-481-7500 | www.frenchranges.com
According to local fact and lore, the
"Route de Paris-Lyon" (N6) factored
prominently in the culinary history of
the region. During its heyday, Parisian
families in large chauffeur-driven
motorcars would arrive, looking for a
fine meal and place to stay the night.
The steady influx of affluent travelers
supplied clientele for a burgeoning list
of talented chefs and inns along the
route.
Restaurants and hotels in this mostly
new Paris-Lyon autoroute (A6) arrived
decades ago, as the nearest offramp is
about 20 miles away. The resurgence of
interest in fine cuisine has more
recently assisted in economic revival
PAGE 6
“Rue de Paris-Lyon” in Lacanche Village, circa 1920
and the rebuilding of some of these
once famous establishments, including
Bernard Loiseau’s revival of La Cote
d’Or restaurant and inn.
If you have experienced the intense
Burgundian passion for hospitality and
culinary excellence, please share! Any
further insights would be greatly
appreciated.
We at the Art Culinaire family are
proud to Share the Love and our
favorite meal time traditions from
friends and family to our readers. Let’s
all Live Life Out Loud when it comes
to savoring life’s little treasures.
Simple grill producing profound results
Unsung Heroes
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
Art Culinaire expresses deep appreciation and gratefulness to our IT Department Director, Vice President and offer decades of
and supreme Jack-of-all-trades, Mr. Steve Waag, here shown thoughtfully operating the boom mic while culinary pleasure.
interviewing Lacanche owners, Bernie and Ginie. View their comments and kitchen at LacancheTV on
YouTube. To further advance our food mission, send images and anecdotes to stan@frenchranges.com.

FR O M :
CULINARY ART
ART CUL
IN A IR E
17721 13
2 nd A ve .
W oo di nv il NE
le , W A 9
8072
(8 0 0 )5 7 0
-2 4 3 3 November 2009 Issue No. Eleven

MAIL TO: