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October 2011, Volume 7, Issue 10

From the Kitchen to the Table, The Kitchen Store in Orangeville

Fall is in the air!

cornocopiaAs the temperature drops, and our forests are transformed with spectacular hues of amber, deep tones of red, and vibrant and warm orange, our attention turns inside, from our gardens to the warm embrace of our kitchens. It’s at this time of year that we love to enjoy the harvest with which we were rewarded at the end of the growing season. I love spending a cool autumn afternoon in my kitchen experimenting with flavours, and creating warm, nurturing and hearty dishes.

In this issue we feature some neat kitchen toys that are sure to keep you busy and having fun in your kitchen on those chilly autumn days.

Our product of the month, the versatile Emile Henry baking stone, gives you endless ways to re-imagine your favourite harvest ingredients.

And we are pleased to introduce our customers to the rich flavours of gourmet blend coffee from the Shed Coffee Bar in Belfountain.

I invite you to enjoy all this season has to offer, and explore the magic of an afternoon in the kitchen!
Sigrid Wolm

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In this Issue

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Culinary Events and News

Buy Tickets for FoodstockThanksgiving Weekend, October 7-11
161st Annual Erin Fall Fair
www.erinfair.ca

Sunday October 16, 2011 - Foodstock
Top Canadian chefs serve up delicious fresh food at farm north of Shelburne, all to support our farmland and water!
www.canadianchefscongress.com

Downtown Orangeville’s Market On Broadway
Open Saturday mornings:
8am to 1pm -- rain or shine!
www.marketonbroadway.ca

Wednesday, November 16th
Riedel O Wine Tasting
Details in the next few weeks

Thursday, November 24th, 5 pm to 8 pm Zwilling J.A. Henckels knife sharpening

Congratulations To:
Janet D., the September winner of a $50 store gift certificate!

October Subscriber Draw
All subscribers to our electronic newsletter during the month of October will be entered to win an Emile Henry baking stone, valued at $59.99.

Subscribe to Secrets from our Kitchen

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Herbal Tea

Did you know?

  • The first Canadian Thanksgiving was celebrated in Newfoundland in 1578 by an expedition party to give thanks for their survival of an unsuccessful search for the Northwest Passage.
  • Squash are believed to have originated in Central America, where they have been eaten for over 7500 years. Natives shared their seeds with European settlers, and today the fruit is grown around the world.
  • Gourds are the hard, inedible fruit of many flowering plants. Their thick dried shells are often used as vessels for holding liquid, as well as decorative ornaments.
  • Jack-o’-lantern carving is a tradition adapted from the longstanding British practice of carving lanterns from vegetables, especially turnips. Immigrants to North America began using the native pumpkin to create what we know today as the Jack-o’-lantern.

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Emile Henry Grilling / Baking Stone

Emile Henry Baking Stone

The Emile Henry Grilling / Baking Stone offers the best of versatility and durability for which Emile Henry products are so well known.

Designed to withstand temperatures up to 750°, the stone can be used either on the grill, in the oven or under the broiler.

Emile Henry’s FLAME ceramic technology offers durable protection of the surface, allowing the product to withstand extremely high temperatures, and allowing for cutting directly on the surface of the glazed stone without concern about damaging or scratching the suface. The micro-crazed glaze contributes to crispy, well-baked crusts, just like a European bakery or pizza oven.

Try these recipes on the Emile Henry Grilling / Baking Stone

Grilled Lemon Chicken

Peach Tart

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Fun Kitchen Toys

Sleekstor Beakers Pinch PourPinch & Pour!

The Sleekstor Pinch and Pour beaker by Chef’n offers versatility in measuring and pouring. Including multiple units of measure, and made of flexible material, allowing you to control the size of the stream by pinching more or less.

Starting at $9.99 for small size

Swirl tumblerSwirl ‘N Sip

The unbreakable Swirl tumbler is the perfect vessel to enjoy your favourite wine or cocktail.

Made from unbreakable acrylic material, this sturdy, yet classy tumbler is ideal for entertaining year round, and for all occasions.

$8.99 (Set of 2)

Dynamic Trio seasoning kitSpice things up...

Spice up your autumn cooking with the Dynamic Trio seasoning kit. Includes T-Bone's Smoke Eater, Big Angry's 3 Alarm and Captain Bradley's Ocean Rub.

A perfect gift for the foodie who loves to experiment with dynamic flavours!

$19.99

Danica tea cosy

‘Scape from bland dishes!

Diced garlic scapes from The Garlic Box are a simple way to add a mild garlic flavour to your favourite dish, and make an excellent garnish!

$4.99

 

Try the Garlic Box's Filet Mignon with Mustard Garlic Scapes recipe!

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Gourmet blend coffee from the Shed Coffee Bar in Belfountain

Shed Coffee Bar in BelfountainWe are pleased to introduce to our shelves, gourmet blended coffee from the Shed Coffee Bar in Belfountain. Roasted in Ontario, these rich flavourful coffees are the perfect companion for an autumn afternoon in the kitchen. 1/2 lb. bags starting at $10.75.

A Guide to Coffee Lingo

Espresso is a highly concentrated coffee that is brewed by forcing very hot (but not boiling) water under high pressure through a coffee that has been ground to a very fine consistency. Because of the high concentration of coffee, espresso is usually measured out in small shots, rather than large cups.

Cappuccino consists of equal parts espresso, steamed milk and milk froth. Can be garnished with spices or powdered cocoa.

Dry Cappuccino is a cappuccino with a small amount of frothed milk and no steamed milk.

Cafe Latte is a single shot of espresso with steamed milk (there is no frothed milk in a cafe latte). Traditional ration is 3 parts milk to 1 part coffee.

Mocha is a latte with chocolate syrup added (also called Cafe Mocha).

Americano is a single shot of espresso with 6-8 ounces of hot water added.

Cafe Macchiato is a shot of espresso topped with steamed milk, of a velvety smooth texture. Ratio is approximately 80/20.

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