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Secrets From our Kitchen ~ Wednesday October 22, 2014

Fall Feels Warm and Cozy

Wüsthof forged carbon steel knife setFall is officially here (although the feeling of Fall has been in the air throughout some of the summer) and we are sensing that stews, soups, sauces and other comfort foods are going to return to your household’s weekly meals.

Have you cooked a stew in a quality cast iron cocotte? There’s no other pot quite like it when you want to slow cook a Boeuf Bourguignon topped with soft dumplings. The Staub cocottes are unique in that they have continuous self-basting spikes under the lid to give your dish exceptional flavour and texture. They are made in France and available in a variety of sizes and colours. See our ad in this season’s “In The Hills” magazine, to view the new rich Cinnamon colour.

Also in time for the Fall array of cooking and feasting is a special 200th Anniversary edition of a Wüsthof forged carbon steel knife set. These are crafted using old world methods and feature beautiful rosewood handles. Sale price for October $275.00 (Regular $400.00) Happy 200th Anniversary, Wüsthof!


Most seached for recipe in August on our web site was Cherries in Kirsch!

No one guessed that in the poll last month.

  1. Cherries in Kirsch
  2. Pesto Sauce
  3. Old-Fashioned Mustard Pickles


Do you spiralize?

Last month we talked about the latest trend: spiralizing veggies and fruit

And we found out that 47% of readers spiralize, 29% plan to and 24% don't.

Find From the Kitchen to the Table on Facebook

Do you want $10 to shop in Downtown Orangeville?

Of course you do!

Here's how: head over to the web site, click on the coupons on the right, subscribe to their e-newsletter so you can find out what's happening in your town and they'll provide you a link to a coupon for $10. All you have to do is spend $44 in our store and you'll get $10 off - that's a 22% discount. You can use the coupon at a variety of downtown stores and we'd be extra happy if you shopped at From the Kitchen to the Table, see you soon.

Store Hours

Monday to Thursday 10 am until 5:30 pm
Friday 10 am until 7 pm
Saturday 10 am until 5 pm
Sunday 11 am until 4pm

Closed for Thanksgiving Sunday and Monday

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Culinary Events, Specials, Tips and News

Sales and Events

  • Zwilling J. A. Henckels Knife Sharpening Clinic
    Saturday, November 1st, 11am to 2pm
  • Orangeville Farmers' Market
    Saturday at 8:00am to 1:00pm



Read the October Edition of Secrets from our Kitchen

Subscribe to Secrets from our Kitchen

Enter your email address for culinary tips & recipes via our monthly newsletter.



Fun Kitchen Toys, Cooking Tools and Gadgets


Wüsthof travelling knife sharpener Wüsthof travelling knife sharpener

Don't let the small size fool you. This tiny sharpener does the work! The two-stage Picnic Sharpener by Wüsthof offers coarse and fine sharpening, for both very dull knives and for regular maintenance.

Take your knife sharpener with you when you go on a picnic or to your friend's house or simply leave it in the drawer as it doesn't take up much space at all.

$7.00 promo price (reg $10)


Wüsthof travelling knife sharpener Bouquet Garni Bag

Personalize your seasonings in soups and stews by making a bouquet garni.

Place your herb and spice blend into these unbleached cotton garni bags, drop into your soup or stew and they make for easy removal when the food is done.

$4.95 set of 4

Poultry Brining BagPoultry Brining Bag

The secret that the chefs don't tell you: brine your chicken and turkey for optimal moisture, tenderness and flavour. To one gallon of cold water add ¾ cups salt, ¾ cups sugar, 1 cup boiling water, 1 tablespoon black pepper.

Place poultry in the bag along with the liquid solution and refrigerate for 12 hours or more. When ready to cook, simply remove the poultry, pat dry and transfer to oven.

$10.00 set of 2

Handle HandsHandle Hands

Handle Hands come in two sizes allowing you to grip things tightly and safely in the kitchen and around the house. The silicone materials insulate your hands from heat and the double ratcheting hinges secure the handles to almost any surface that you want to grip.

They are especially good for grasping hot pots from the oven. Not just an alternative to oven mitts.

$8.99 and $9.99


Cuisipro Fat SeparatorCuisipro Fat Separator

For healthier sauces and gravies drain fat easily and effectively using the Cuisipro Fat Separator. Gravity and design are what makes this toy work.

Fat rises to the top while sauce sinks to the bottom of the clear acrylic 1L jug. The silicone plug at the bottom of the vessel controls the flow. All parts are dishwasher safe.

$27.99 promo price (reg $35)

3-in-1 Bench Scraper by Chef'n3-in-1 Bench Scraper by Chef'n

Here is an exceptional multi use tool where three scrapers actually nest together for perfect storage and accessibility. The metal scraper is ideal for cutting dough and lifting cut food from the cutting board, the plastic scraper is great for lifting sticky dough off surfaces and the plastic bowl scraper is meant for scraping food out of bowls.




Specials / Recipes

From the Kitchen to the TableBoeuf Bourguignon

  • 1 kg chuck beef, cubed
  • 5 slices bacon diced
  • 12 small onions, peeled
  • ¼ cup butter
  • 2 cups carrots chopped
  • 1 sprig of thyme
  • 1/4 bay leaf
  • 2 sticks of celery trimmed
  • 4 sprigs of parsley
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 1 Litre red wine
  • 2 garlic cloves
  • salt, pepper

Remove the meat from the refrigerator at least 1.5 hours before searing.
Melt the butter in a Cocotte, add the onions and bacon, brown slightly stirring with a wooden spoon for 2 - 3 minutes. Season the meat with salt and pepper and sear. After searing is done add carrots to the meat. Make your bouquet garni of thyme, bay leaf, celery and parsley. Add garni to the pot. Steam for 30 minutes, then remove the meat and keep it warm. Now add the flour to the pan and stir well with a wooden spoon. When the flour is slightly browned, stir in the tomato paste. Gradually add the red wine. Season with salt and pepper to taste. Add garlic cloves.
Stir continuously with the wooden spoon. As soon as the sauce is smooth, add the meat back into the cocotte. Then simmer in a covered pan for about 2.5 hours on a low heat. Remove your bouquet garni. Tastes delicious with salted potatoes. Recipe credit to "BOCUSE in your kitchen", published by Flammarion. Method has been edited. 25 minutes before done time make the dumplings and add them to the stew.


  • 1 ½ cups flour
  • ¾ tsp salt
  • ½ tsp parsley
  • 2 tsp baking powder
  • ¼ cup butter, softened
  • ¾ cups milk

Combine dry ingredients in a mixing bowl. Cut butter in with a pastry blender. Stir milk in with a fork until soft dough is formed. Divide into six pieces and carefully add pieces on top of stew. Cover and continue to simmer stew for last 25 minutes until dumplings have risen and are firm.





Classic Ikon double serrated bread knife

The Classic Ikon double serrated bread knife has an additional row of serrations within the usual serrations producing a smooth, precise cut. It features a full tang that is triple riveted to the handle for durability and control, is forged from carbon steel to resist stains and corrosion and is made in Germany. Use this knife to cut bread, meat and even fruit and vegetables. Now that’s what we call cutting edge!

October Promo $120.00 (reg $199)






New Baking Collection Items by Trudeau Corp.

Trudeau Pastry BlenderWe would like to give you a tiny sneak peek into our new Baking Collection by Trudeau Corporation. This Canadian company is 125 years old and managed by the 4th generation of Trudeau’s In Quebec. The line includes everything you need to update your tools. The pastry blender from this collection is a simple tool that is great for blending your ingredients for dumplings or scones or chopping hard eggs in a bowl for egg salad.










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