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January 2015, Volume 11, Issue 1

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

Healthy Living

Emile Henry Flame

The Holidays are behind us and the opportunities to indulge have slowed down. If you resolve to be healthier this year and make better food and lifestyle choices then we hope this newsletter can steer you in the right direction.

Being healthy means more than the food we eat and the exercise we get. The cookware and tools that we choose also have an impact on our health. Some tools such as a Gefu mandolin are great to have, since they inspire us to prepare healthy foods using fruits and vegetables. When selecting cookware and gadgets it is important to look for non-toxic materials for totally healthy cooking.

Sigrid and Staff

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Food Events and News

  • Orangeville Winter Farmers' Market
    Every other Saturday at 9:00am to 1:00pm
    Jan. 17, 31, Feb. 14, 28, March 14, 28, April 11, 25.

In This Issue:


Lodge Logic

Lodge Logic cast ironLodge Logic cast iron Made in the USA is a great cast iron choice. As the iron is exposed you can be assured that your food will be infused with iron as an added benefit.

Iron deficiency is not uncommon and this is a natural way of getting what your body needs.

Lodge Logic pans are not made of any recycled materials as are some inferior cast iron products.

Starting at $20.00

Tips for cooking with cast iron!

  • Never put liquid into a very hot cast iron pan or oven -- doing so will cause it to crack on the spot!
  • Avoid buying cast iron pans or skillets with wooden handles, since wooden handles can not be put directly into the oven or over an open fire.
  • If your cast iron pot or skillet comes with a lid, be sure the lid is seasoned, as well.
  • In most cases, due to the heat retention properties, you will never need to use heat higher than medium when cooking with cast iron on a stove top.
  • Wooden implements (spoons, spatulas etc) work best with cast iron cookware.
  • Cast iron skillets are multi-functional -- great for frying eggs, pancakes, sandwiches, chicken, hamburgers, cornbread and more!
  • Dutch ovens are generally used for baking and stewing. The lid holds in moisture.
  • A Dutch oven with legs is usually used over an open campfire, and flat bottomed Dutch ovens are generally used on the stove or in a conventional oven.


Emile Henry Flame Cookware

Emile Henry Flame CookwareEmile Henry Flame Cookware is made of red clay from Burgundy, France and contains all natural virgin materials.

These beautiful clay pots go directly on the electric or gas stovetop and into the oven.


Starting at $135.00



Microplane Salad and Herb ChopperToys for the Kitchen

Microplane Salad and Herb Chopper

Chop and mince salad and herbs with this new chopper by Microplane.

Super sharp blades easily chop fresh vegetables, and herbs and can also be used to mince onions, garlic, chocolate and nuts.



Prepara Deluxe MisterPrepara Deluxe Mister

This mister is perfect for preparing salads, greasing bake ware, oiling the grill and more.

Fill with your choice of oil and/or fine vinegars. It is also important to notice that the vessel is glass and the other components are BPA free. All part of a healthy lifestyle.


Charles Viancin Boil-over Silicone Ring

Charles Viancin Boil-over Silicone RingFrom the makers of the ever popular silicone storage lids (also good for using on hot pans and in the oven) here is the Boil-over Silicone Ring.

When cooking things that might normally boil over such as potatoes, pasta or rice, simply lay the lid on top of the pot and the anti-spill shield will prevent food from making a mess on your stovetop.

This gadget is BPA free and you won’t be stressing anymore about boil-overs. Ah Zen.


Gefu Gourmet Cutter

Gefu Gourmet Cutter This German brand mandolin cuts thick, thin and anything in between.

Create julienne pieces, cubes or slices. Don’t forget to use the hand guard which is included as the blades are very sharp.

Made of stainless steel and is dishwasher safe




Romertopf and Schlemmertopf Clay Bakers

Romertopf and Schlemmertopf Clay BakersA staple at our store is a Made in Germany clay baker as it is the epitome of healthy cooking. No fat needs to be added to the food. Simply soak the pot and lid in cold water for fifteen to twenty minutes, drain the water, add the food such as whole chicken or a roast, veggies and potatoes. Follow the cooking instructions.

The result is the most tender and moist meal. The clay baker is not easy for customers to locate and has been proven by the fact that people call us from far and wide inquiring about them.

Starting at $74.99

Clay Baker Chicken

  • 1 onion, sliced
  • 3 medium red potatoes, cubed
  • 1 cup peeled and diced carrots
  • tsp salt
  • tsp pepper
  • 1 bay leaf
  • 1 chicken, 4 lbs.
  • 1 lemon
  • 4 garlic cloves
  • 2 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • 1 tsp sugar


  1. Soak both pieces of the clay baker in a sink full of clean water for 20 minutes.
    Pat dry on the outside
  2. Arrange onions, potatoes and carrots on the bottom of the baker and season with half the salt and half the pepper and a bay leaf. Place clean chicken on top of veggies, breast side up. Put half of the lemon and 4 cloves of garlic inside the cavity and truss the legs and wings.
  3. Juice the other half of the lemon and mix with the Dijon and sugar and remaining salt and pepper. Spread this mixture over the chicken and place lid on top.
  4. Bake in 400̊°F oven, approximately 1.5 hours.
  5. Allow chicken to rest 10 minutes before carving to allow juices to settle.

Prep time
20 minutes
Cook time
90 minutes
4-6 servings

More clay baker recipes >