Emile Henry Tagines, Stews and Latte

Fall is well upon us and I am often left with a feeling of warmth, even as the temperature continues to dip. Outdoor chores keep everyone busy as we get ready to batten down the hatches for the next season. One last lawn mowing, raking the leaves, stacking the firewood, cleaning the gutters and clearing out the veggie garden all before the snow flies.

With all of this work, people are eager to cook warm and satisfying meals like stews, chili and soups. We can now refer to all that our root cellars have to offer, such as carrots, turnips, potatoes, parsnips, squash and onions.

The tagine, by Emile Henry featured as our product of the month, is going to be my go-to pot for most of my comforting meals. While the tagine simmers on the stove, I will take a break from all the work that fall entails, and enjoy a steaming jumbo cup of pumpkin spice latte. Included in this issue is the latte recipe that I’ve made so many times before.

Sigrid

In this Issue

• Culinary Events and News
• Fun Kitchen Toys
• Emile Henry Tagines
• Moroccan Cooking with Tagines
• Stewing Tips
• Pumpkin Spice Latte

Culinary Events, Specials and News

SPECIALS:

Emile Henry Lasagna Pans
- drop by the store to learn more.

Staub cast iron pots on sale as well.

Henckels 2012 Gourmet Guide

Savings on all products during the months of November and December.

Check it out and see what's on your kitchen list.

NEWS

Congratulations To:
Lara A., the October winner of a $50 store gift certificate!

November Subscriber Draw
All subscribers to our newsletter in November will be entered to win a Staub cast iron pot, valued at $150.00.

Subscribe to Secrets from our Kitchen

EVENTS

Thursday, November 22 - 5pm to 8pm
Henckels Semi-Annual Knife Sharpening Clinic.

Get your Henckel knives sharpened at the Zwilling J.A. Henckels Semi-Annual Knife Sharpening Clinic. Donations to the Orangeville SPCA.
$5 per knife suggested donation

Friday November 30 - 7:00 to 8:30 pm
Honing and Stoning a Knife Workshop

Knife Specialist David Hale of Zwilling J.A. Henckels will be at From the Kitchen to the Table for an informative evening on Friday November 30th.

Learn how to properly care for your knives and get the most out of your investment.

He'll cover honing techniques and how to sharpen your knife on a stone.

$20 for workshop
$50 for the workshop and the whetstone

Register now!

Did you know?

• Meat stews can be categorized as either brown stews or white stews. In brown stews, the meat is browned in fat before liquid is added, while the meat for white stews is not cooked prior to the introduction of liquid.
• The earliest evidence of humans eating soup dates back to 6000 BC. What kind of soup was it? Hippopotamus!
• While there is no definitive consensus, the principle difference between soups and stews is cooking time and temperature. Soups tend to be boiled quickly over high heat, while stews are cooked over low heat for a longer period of time.
• Women are more than twice as likely as men to eat soup for lunch.
• Andy Warhol’s famous soup can series was sold to a gallery owner for just $1000, after the artist failed to find a buyer willing to pay the $3200 asking price for the 32 canvas set.

Fun Kitchen Toys

The Shake ‘N Go from Zyliss

Measure, mix, store, serve & drink! Ideal for home-made salad dressings, drinks, marinades, shakes and sauces. The Shake ‘N Go from Zyliss includes a tight twist closure, a flip top drinking spout and easy to read measurements. Available in a variety of fun colours.

$7.95 each

Stew & Braising Tongs

Perfect for the slow cooker or braising your favourite meats, these heavy duty, dual purpose tongs feature a solid head for scooping stews and a slotted head for draining excess liquid.

Silicone heads are heat resistant to 425F, and stainless steel handles lock with a simple pulling motion.

$19.99

Sophie Conran Jumbo Cup & Saucer Set

There’s nothing like sipping a hot drink on a cool, grey autumn afternoon. This oversized cup and saucer set from renowned designer Sophie Conran invites you to spend an afternoon in front of the fireplace with a good cook book.
0.6 Litre capacity.

$29.99 Gift Boxed

Kitchen Grips

Kitchen Grips oven mitts and handle holders are made with a unique material called FLXaPrene™, which provides a flexible nonslip grip, is heat resistant to 500F and repels liquid, steam and bacteria-causing stains.

Mitt - Special $18.00 (Regular $22.50)
Handle Holders - Special $8.49 (Reg. $9.99)

Emile Henry Tagines

Cooking with Emile Henry Tagines

Tagine cooking appeals to home cooks who trusts their instincts, and who often finds themselves straying from prescribed recipes.

Emile Henry tagines are made with burgundy clay which slowly and evenly diffuses heat to the centre of the cooking dish, resulting in superior heat retention and enhancing the flavours and aromas of your dish.

The conical shape of the lid allows for the circulation of condensation, ensuring that ingredients do not dry out during cooking.

Emile Henry tagines support gentle simmering for meat, fish and vegetables, producing moist and succulent meals infused with rich flavours. Available in a wide variety of colours.

As is the case with all products handcrafted in France by Emile Henry, these tagines can go directly from the freezer to the oven to the table for serving as a result of their extraordinary thermal heat properties.

The interior cooking surfaces do not trap juices or hold onto baked food, making clean-up simple and hassle free. All Emile Henry products are dishwasher safe!

Gift with purchase!
Accutec 3 piece rasp set, valued at $44.00.

Small: 1.1 L, 25 cm. diameter - $99.99

Medium: 2.5 L, 32 cm. diameter - $164.99

Large: 3.5 L, 35 cm. diameter - $189.99

Moroccan Cooking with Tagines

Moroccan cuisine is considered to be one of the most diverse cuisines in the world, owing to the mix of its Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, African and Jewish cultural influences. Tagines are used in Moroccan cuisine as a way to slow-cook foods at low temperatures, and to infuse meals with strong aromatic flavours. Spices are also used extensively in Moroccan food. And while there are many traditional foods in Morocco (including couscous, harira soup and tagines), Moroccan cooking leaves a lot up to the cook’s instinct, especially in regards to spicing and flavouring, so let imagination be your guide as you create your own tagine recipes.

Every city in Morocco has its own version of tagine, featuring some of their favourite ingredients, including fish, chicken, lamb, as well as a wide variety of locally produced vegetables, fruits, olives, lemons, herbs and spices. It is said that food cooked in a tagine can result in the epitome of flavour, with mouth-watering juices keeping the meal moist and flavourful, as a result of the slow cooking process. While tagines can be prepared ahead of time and quickly reheated, the best results are achieved when prepared and served immediately.

Our favourite Moroccan recipes

Chicken with Preserved Lemon & Olives Tagine

Veal & Curry Tagine

Beef and Vegetable Tagine

Moroccan Harira Soup

Questions about cooking with Tagines?
Talk to Lynn in the store, she's our in-house Tagine specialist!

Also available:
Do you tagine?
by Italian chef Bruno Barbieri.
$24.99

Stewing Tips

• Don’t blow your budget buying the most expensive cut of meat at the butcher’s counter. Since your stew will be cooking on low heat over a long period of time, there will be ample opportunity for the meat to tenderize. Tougher, lean cuts of beef like chuck, flank and rump roast work well.
• Chop vegetables and other ingredients into bite size pieces. Root vegetables like carrots and potatoes will become soft and tender and you and your guests will get a little bit of everything in every spoonful.
• For a greater depth of flavour and a rich colour, start with a hot pot to sear meat on all sides, or sear on medium heat. Follow the manufacturer’s instructions if using a tagine.
• Sauté the vegetables for the stew, and deglaze using red wine. This can be added to the stew later with chicken or vegetable stock for additional flavour.
• Finish the stew in the oven at a low simmer. Thicken with a flour and water mixture, shaken in the Zyliss Shake ‘n Go.

Pumpkin Spice Latte

Enjoy a warm mug of pumpkin spice latte while your hearty autumn dinner is stewing!

• ¼ cup espresso or very strong coffee
• 1 tbsp pumpkin puree
• 1 tbsp sugar
• 2 tsp. vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 cup skim milk

Brew your espresso or strong coffee.
Combine pumpkin, sugar, pumpkin pie spices and vanilla in small bowl, whisk until smooth.
Heat milk in milk frother.
This creates the foam to make your coffee or espresso a latte.
Try a frother by Breville, Krups or Nespresso.
Combine frothed milk with the pumpkin mixture.
Pour 1 cup warm pumpkin milk mixture into a large mug, along with espresso.
Makes 1 serving.