125 BROADWAY,ORANGEVILLE, ONTARIO 519-942-5908 WWW.KITCHENTOTABLE.COM As we enter into a brand new year, we can only assume that a typical Canadian winter is just around the corner (whether we like it or not). That being said, it is the time of year when we like to settle in on a cold winter’s night and enjoy some hearty, healthy comfort food that warms us from the inside out. And some of my favourite comfort food is Italian food — steaming pans of lasagna, a plate of pasta with homemade meatballs, all served with some fresh home- made bread with garlic. Mmmmmm! Italian cuisine is also going to play a big role at the store for 2007 as we prepare for our Flavours of Italy tour, an escorted CAA tour of some of the finest culinary destina- tions in Italy from September 20-30/07. On the trip we will be visiting local food markets, shopping for local pro- duce and wines and taking part in unique cooking experi- ences and demonstrations. Some of the stops on our trip will include Rome, Greve, Florence, the Tuscan Hills, Pisa and Venice. We invite you to find out all about the trip on Wednesday, January 24th at 7:00 pm when representa- tives from CAA will showcase the trip in more detail. Come for the evening, enjoy some Italian culinary treats and discover the Flavours of Italy at FROM THE KITCHEN TO THE TABLE. In celebration of Italian cuisine, this month we present some kitchen toys to help with your Italian cooking, a great pasta maker that will allow you to create fresh homemade pasta right in your own kitchen, and a handy guide to types of pasta noodles, for your reference. When the meal is done, sit down with a warm espresso, and watch as the snowflakes fall outside your window on a cold winter’s night. Wishing you health, happiness and love in 2007! Sigrid Wolm From our kitchen to yours! JANUARY 2007 VOLUME 3, ISSUE 1 SECRETS FROM OUR KITCHEN Inside this issue: Did you know…. Pg 2 Fun Kitchen Toys Pg 2 Product of the Month Pg 3 Guide to Pasta Shapes Pg 4 Extra Virgin Olive Oil Pg 3 Sign up for our monthly electronic newsletter, for all the latest in kitchen trends & products, and for unique recipes and entertaining ideas. Visit our website at www.kitchentotable.com to subscribe. JANUARY STORE HOURS: CLOSED: January 1st January 2nd January 3rd Mondays to Thursdays 10:00 am to 5:30 pm Fridays 10:00 am to 7:00 pm Saturdays 10:00 am to 5:00 pm Sundays—closed Check out www.kitchentotable.com for our favourite Italian recipes, including home- made spaghetti sauce, cinnamon biscotti, and lasagna.
As we enter into a brand new year, we can only assume that a typical Canadian winter is just around the corner (whether we like it or not).
That being said, it is the time of year when we like to settle in on a cold winter’s night and enjoy some hearty, healthy comfort food that warms us from the inside out. And some of my favourite comfort food is Italian food — steaming pans of lasagna, a plate of pasta with homemade meatballs, all served with some fresh home-made bread with garlic.
Mmmmmm!
Italian cuisine is also going to play a big role at the store for 2007 as we prepare for our Flavours of Italy tour, an escorted CAA tour of some of the finest culinary destina-tions in Italy from September 20-30/07. On the trip we will be visiting local food markets, shopping for local pro-duce and wines and taking part in unique cooking experi-ences and demonstrations. Some of the stops on our trip will include Rome, Greve, Florence, the Tuscan Hills, Pisa and Venice. We invite you to find out all about the trip on Wednesday, January 24th at 7:00 pm when representa-tives from CAA will showcase the trip in more detail. Come for the evening, enjoy some Italian culinary treats and discover the Flavours of Italy at FROM THE KITCHEN TO THE TABLE.
In celebration of Italian cuisine, this month we present some kitchen toys to help with your Italian cooking, a great pasta maker that will allow you to create fresh homemade pasta right in your own kitchen, and a handy guide to types of pasta noodles, for your reference. When the meal is done, sit down with a warm espresso, and watch as the snowflakes fall outside your window on a cold winter’s night.
Wishing you health, happiness and love in 2007!
Sigrid Wolm
From our kitchen to yours!
JANUARY 2007 VOLUME 3, ISSUE 1
SECRETS FROM OUR KITCHEN
Inside this issue:
Did you know…. Pg 2
Fun Kitchen Toys Pg 2
Product of the Month Pg 3
Guide to Pasta Shapes Pg 4
Extra Virgin Olive Oil Pg 3
Sign up for our monthly electronic newsletter, for all the latest in kitchen trends & products, and for unique recipes and entertaining ideas.
Visit our website at www.kitchentotable.com to subscribe.
JANUARY STORE HOURS:
CLOSED: January 1st January 2nd January 3rd
Mondays to Thursdays 10:00 am to 5:30 pm
Fridays 10:00 am to 7:00 pm
Saturdays 10:00 am to 5:00 pm
Sundays—closed
Check out www.kitchentotable.com for our favourite Italian recipes, including home-made spaghetti sauce, cinnamon biscotti, and lasagna.
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SECRETS FROM OUR KITCHEN
Fun Kitchen Toys Zyliss Classic Cheese Grater
A Classic Colander
Jamie Oliver Flavour Shaker — our hottest selling item!
This easy-to-use classic cheese grater is used in restaurants around the world. With a fine drum for grating hard cheese, chocolate and much more. Easy to dismantle for quick clean ups.
$22.50 each.
The Typhoon classic colander is free stand-ing, with a glass enamelled steel finish and high specification chrome handles. Perfect for straining and draining vegetables, fruit, pasta, salad and much more.
$19.95 each
Designed to crush, mix, puree, blend and release flavour from whole spices, herbs, garlic, nuts, citrus rind or even lime or bay leaves in just a few seconds. Simply pop your ingredients inside, add the magic ball and give it a good shake. The ceramic ball does all the work, releasing amaz-ing aromas and zingy flavours. Your can also add liquids like oil and cream to create delicious dressings and mari-nades. Dishwasher safe.
$29.95 each
Roasted Garlic Oil makes cooking a breeze!
Did you know…. ...Italian cuisine reflects the cultural diversity of the country’s diverse regions and history, is very seasonal and places a high priority on the use of fresh, seasonal produce. ...The Chinese are on record as having eaten pasta as early as 5,000BC. ...There are more than 600 pasta shapes produced worldwide. ...Top quality pasta is made from durum wheat; egg noodles contain egg, most other dry pastas do not! ...The word pasta comes from the Italian for paste, meaning a combination of flour and water. ...Cooked al dente (al-DEN-tay) literally means “to the tooth”, which is how to test pasta to see if it is properly cooked. It should be tender, but slightly firm, offering a bit of resistance to the tooth. ...Canadians eat approximately 7 kg (15 lbs) of pasta per person per year. ...One clove of garlic is ten times stronger when pushed through a garlic press than one clove minced with a fine sharp knife. ...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location. ...Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute.
...Gelato comes from the Italian word gelare, meaning “to freeze”. Like a high-end ice cream, gelato has 35% less air than regular ice cream, resulting in a dense and very flavoursome product.
This Canadian made roasted garlic oil is great as a base fla-vouring for beans and pasta, in marinades and vinaigrettes. The sunflower oil base has a high heat point for stir-frys and sautéing.
$12.50 for a 500 ml bottle.
PRODUCT OF THE MONTH — Pasta Maker
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VOLUME 3, ISSUE 1
Pasta makers are a great way to enjoy the full experience of Italian cuisine into your home kitchen. Available in both manual and motor-ized models, pasta makers reduce the amount of time needed when making hand-made pasta and allow you to create a larger variety of shapes. Whether electric or manual, a pasta machine is used to knead and roll pasta dough. The attachments that come with the machine allow you to cut different widths of pasta strands. Pasta makers also provide the cook with the flexibility of experimenting with a vari-ety of seasonings, including spinach, tomato and various herbs, with ease.
Marcata is a worldwide leader in the manufacturing of pasta machines. Based in Campodarsego, Italy, the company began on a small scale in 1938 and today uses very sophisticated technologies to guarantee con-sumers high quality, reliable products at competitive prices. The Marcato line of pasta makers use pat-ented Wellness rollers, made of a special light alloy that ensures 100% wholesome homemade pasta that leaves no residue on the pastry, leaving the rollers extremely easy to clean.
The Atlas 150 pasta maker by Marcato (pictured above) includes a 6" width dough rolling unit; removable double cutter head for fettuccine and tagliolini, easy-lock dough roller adjustment dial with nine thickness settings and allows you to create different texture pasta with ease. The Atlas 150 includes a grip handle, table clamp, and comes complete with an easy to follow 12-page instruction manual with colour photos and recipes. The Electric Motor PASTADRIVE unit is specially designed for this pasta maker, making it eas-ier than ever to make your own pasta. The complete system of available attachments for the body of the machine allows you to make more than 15 types of pasta.
$69.95 each, with a 3-year manufacturer’s guarantee.
EXTRA VIRGIN OLIVE OIL
“Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing of the olives may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."
