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Food Love With Mark Candelaria | Recipe for Creme Brulee and Coq Au Vin

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2 Appetizing Recipes by Architect Mark Candelaria | Dine & Design

In addition to designing luxury custom homes, Architect Mark Candelaria can add chef to his resume with these tasty recipes.

Architect Mark Candelaria, founder and principal at Candelaria Design, is an expert in all things design and architecture—but that’s not his only expertise. Candelaria is also an intuitive chef, creating recipes and having fun in the kitchen.

In 1999, he started his namesake firm and has been in growth mode ever since, amazing his clients and friends with his capacity to embrace all the beauty in life, including piano playing, singing, cooking, painting, traveling, leading international tours and appreciating fine wines and cigars.

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Today, Candelaria is cooking for family, friends and clients regularly. In his new book, Mark Candelaria Homes : Designs for Inspired Living, he showcases Candelaria Design creations over the decades and a few of his own personal recipes.

Here are two dishes we’ve enjoyed with him:

COQ AU VIN

“This recipe is based upon a number of different recipes and trial and error over making this a number of times,” Candelaria says. “I like to make this dish the night before and let it sit all night covered in the refrigerator and serve the following evening. The flavors meld amazingly and the chicken just falls off the bone.”

 

COQ AU VIN

Servings 4

Ingredients
  

  • 2 tablespoons of high quality olive oil
  • 4 ounces of diced pancetta
  • 1 chicken all separated – generally you will get 8-10 pieces
  • Kosher Salt and freshly ground black pepper
  • ½ pound of carrots cut on the bias in 1 – inch pieces
  • ½ pound of celery cut on the bias in 1 – inch pieces
  • 1 sweet onion sliced
  • 1 teaspoon of chopped garlic
  • ¼ cup of Cognac or good Brandy
  • ½ bottle of a good dry French red wine
  • 1 cup of chicken stock
  • 12 sprigs of thyme
  • 2 tablespoons of unsalted butter or vegan butter divided at room temperature
  • 1-1/2 tablespoons of all-purpose gluten free flour
  • ½ pound of frozen small whole onions
  • ½ pound of cremini or baby bella mushrooms – stems removed and sliced thickly

Instructions
 

  • Preheat the oven to 250º F.
  • Heat the olive oil in a large Dutch Oven. Add the pancetta and cook over medium heat for 8-10 minutes, until lightly browned. Remove the pancetta with a slotted spoon to a plate with a paper towel to soak up the excess fat.
  • While this is cooking, lay the chicken out on a paper towel and pat dry. Sprinkle the chicken on both sides with plenty of Kosher salt and fresh ground black pepper. Once the pancetta is removed in the same pan, brown the chicken pieces in batches in a single spaced out layer for about 5 minutes, then turning to brown evenly.
  • Remove the chicken to the same plate with the pancetta and cover with foil and set aside.
  • Now in the pan with the drippings add the carrots, celery, onion, 2 teaspoons of salt, and 1 teaspoon of pepper and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are very lightly browned.
  • Now add the garlic and cook for 1 more minute. Add the cognac and add back the chicken and pancetta and any excess drippings. Now add the wine, chicken stock, and thyme and bring it all to a nice simmer. Cover the pot with a tight fitting lid and place into the oven for 30 to 40 minutes until the chicken is cooked – 165º. Remove from the oven and place on top of the stove to cool and then in the fridge overnight until ready to serve.
  • When ready to serve, remove from the fridge and place the pot back on the stove over medium low heat. As it comes up to a slow boil, mash up 1 tablespoon of butter or vegan butter and combine with the flour and then stir into the stew. Add the frozen onions and let simmer.
  • In a separate medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes until browned then add this to the chicken stew. Bring the whole thing to a nice slow simmer and cook for another 10 minutes. Season to taste and serve over a mushroom and spring pea risotto or mashed potatoes and garnish with fresh chopped Italian parsley.

CRÈME BRÛLÉE

“Credit here goes to Ina Garten as this is her recipe and I love it,” Candelaria says.

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CRÈME BRÛLÉE

Servings 4

Ingredients
  

  • 1 extra large egg
  • 4 extra large egg yolks
  • ½ cup of sugar plus one teaspoon for topping each serving
  • 3 cups of heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon of Grand Marnier liqueur

Instructions
 

  • Preheat the oven to 300º F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the one large egg and the 4 egg yolks and the ½ cup of sugar on low speed until just combined.
  • Meanwhile, scald the cream in a small saucepan until it is very hot to the touch but not boiled.
  • With the mixer still on low speed very slowly add the warm cream to the eggs and combine but do not scramble the eggs.
  • Add the vanilla extract and the tablespoon of Grand Marnier liqueur to the egg and cream mixture.
  • Then pour the entire mixture into 4-6 ramekins of course depending on the size of your ramekins – fill just shy of the top.
  • Place the ramekins in a baking pan with sides higher than the top of your ramekins and carefully pour boiling water into the pan, filling the pan around the ramekins up to the halfway point on the ramekin. Bake for 40 minutes or until the egg custard is set when gently shaken. Remove the custards and let cool to room temperature and then refrigerate until firm.
  • To serve, spread 1 teaspoon of granulated sugar evenly over the top of the custard and then caramelize with a blow torch until the sugar is caramelized evenly. Allow to then sit at room temperature for a minute until the caramelized sugar hardens into a crust.
  • Then top with diced fresh strawberries that have soaked in lemon juice and sugar and a sprig of mint and serve.

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