Flourgirl

Handmade Aprons!

2011-12-11T15:48:00.000-08:00

New to our store are handmade aprons made by me! Created and sewen at my moms kitchen table, there are several different fabric choices at the store, different lengths, and are all half aprons. They make a great gift for the home baker!

64 Days of Michael Pollan Day#4

2011-12-11T15:29:00.000-08:00

Day#4 Avoid food products that contain high-fructose corn syrup.

Not because high-fructose corn syrup (HFCS) is any worse for you than sugar, but because it is, like many unfamiliar ingredients in packaged foods, a reliable marker for a food product that has been highly processed. Also, high-fructose corn syrup is being added to hundreds of foods that have not traditionally been sweetened-breads, condiments, and many snack foods-so if you avoid products that contain it, you will cut down on your sugar intake. But dont fall for the food industry's latest scam: products reformulated to contain "no HFCS" or "real cane sugar". These claims imply these foods are somehow healthier, but they're not. Sugar is sugar.

2011-12-10T16:07:00.001-08:00

Newcastle Produce Holiday Food & Gift Party!

Join us Tuesday, December 13 from 5 to 8 pm, for our best evening event of the year! We’ve joined forces to bring you our best gift giving ideas for your food loving friends and family, the party planning expertise of our kitchen staff, sampling and shopping all in one evening!

•Drinks featuring Holiday Monin Syrups with Gale
•Chestnut Roasting and Tasting with Tim Boughton, Amber Oaks, Auburn
•Brie Bakers and Dip Bakers with Sue
•Holiday Appetizers and Wine Tasting with Chelsea and Kate
•Gift Basket Ideas and Gift Baskets to Go with Karen
•Mandarin Valley Candle Box Art Signing with Paula Amerine
•And More!

64 Days of Michael Pollan Day #3

2011-10-23T23:11:00.000-07:00

Day #3 Avoid Food Products Containing Ingredients That No Ordinary Human Would Keep In The Pantry.

Ethoxylated diglycerides? Cellulose? Xanthan Gum? Calcium propionate? Ammonium sulfate? If you wouldn't cook with them yourself, why let others use these ingredients to cook for you? The food scientist's chemistry set is designed to extend shelf life, make old food look fresher and more appetizing that it really is, and get you to eat more. Whether or not any of these additives pose a proven hazard to your health, many of them haven't been eaten by humans for very long, so they are best avoided.

*However, I must note about one of his ingredients his lists...xanthan gum. It is very well used in allot of gluten free baking and I have used it alot as well. Xanthan gum helps give foods a chewy mouth feel. It helps as a substitute to create food products to taste better for those who are gluten free.

64 Days of Michael Pollan Day #2

2011-10-18T00:07:00.000-07:00

Day#2 Don't Eat Anything Your Great-Grandmother Wouldn't Recognize As Food.

Imagine your great-grandmother (or grand-mother, depending on your age) at your side as you roll down the aisles of the supermarket. You're standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes- and hasn't a clue what this plastic cylinder of colored and flavored gel could possibly be. Is it a food or is it toothpaste? There are now thousands of foodish products in the supermarket that our ancestors simply wouldn't recognize as food. The reasons to avoid eating such complicated food products are many, and go beyond the various chemical additives and corn and soy derivatives they contain, or the plastics in which they are typically packaged, some of which are probably toxic. Today foods are processed in ways specifically designed to get us to buy and eat more by pushing our evolutionary buttons- our inborn preferences for sweetness and fat and salt. These tastes are difficult to find in nature but cheap and easy for the food scientist to deploy, with the result that food processing induces us to consume much more of these rarities than is good for us. The great-grandma rule will help keep most of these items out of your cart.
Note: If your great-grandmother was a terrible cook or eater, you can substitute someone else's grandmother- a Sicilian or a French one works particularly well.
The next several rules refine this strategy by helping you navigate the treacherous landscape of the ingredients label.

64 Days of Michael Pollan Food Rules

2011-10-16T18:01:00.000-07:00

While I was out running errands I came across this book written by Michael Pollan, Food Rules An Eater's Manual, at Sunshine Natural Foods in Auburn. I flipped through a few pages and found it to be pretty inspiring. There are 64 rules in his book so therefore I am going to turn them into 64 days with some recipes!

Day#1 Eat Food
"These days this is easier said than done, especially when seventeen thousand new products show up in the supermarket each year, all vying for you food dollar. But most of these items don't deserve to be called food-I call them edible foodlike substances. They're highly processed concoctions designed by food scientist, consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives which the human body has not been long acquainted. Today much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties."

Chopped Veggie Salad with a Balsamic Dressing

Green Bell Peppers, diced= 2ea.

Red Bell Peppers, diced= 2 ea.

Zucchini, diced= 6 ea.

Cucumbers, diced= 2 ea.

Broccoli, chopped= 3 ea.

Marinated Artichoke Hearts= 2 cups

Green Onions, sliced= 1 bunch

Dressing:

Shallots, finely diced= 2 ea.

Balsamic Vinegar= 1 cup

Canola Oil= 1 cup

Garlic Cloves= 3ea.

Dijon Mustard= 2 Tbsp.

Parsley= ½ bunch

1. Chop all veggies and combine in a large bowl.

2. In another bowl add all dressing ingredients and whisk. Pour over chopped veggies and toss.

Harvest Dinner Menus!

2011-09-25T11:35:00.000-07:00

If you are interested in hosting a harvest dinner party at your home or at Newcastle Produce we have several menu options. It is very popular this time of year and the dates are filling up fast! We require a minimum of 8 people.

$35

2 Types of Wines

Appetizer:

Fall bruschetta: with gorgonzola, caramelized onions, and fig jam

Salad:

Green salad with pumpkin seeds and dried cranberries

Soup:

French Onion with toasted mozzarella toasts

Entrée:

Roasted Chicken Breast with roasted fall vegetables

Dessert:

Apple walnut tart with maple ice cream

$40

3 Types of Wines

Appetizers:

Stuffed mushrooms with panko, mushrooms, onions, garlic, and basil

Salad:

Greens with roasted butternut squash, pomegranate, and spiced walnuts

Soup:

Cider roasted butternut squash

Entrée:

Chicken pot pie

Roasted Chicken Breast wrapped in pancetta with leeks and thyme

Roasted red skin potatoes with rosemary

Dessert:

Individual Pumpkin Pie with spiced cream

$45

4 Types of Wines

Appetizers:

Endive with caramelized pears and blue cheese

Salad:

Grilled Pear Salad with greens and candied pecans

Soup:

Sweet potato coconut

Sides:

Sweet potato fries and Portobello with aioli

Entrée:

Marinated flank steak with creamy white beans and leeks

Cheeseboard

Dessert:

Caramelized apple cheesecake

$55

5 Types of Wines

Appetizers:

Crabcakes with aioli

Salad:

Spinach pomegranate with apples and candied walnuts

Soup:

Autumn Vegetable

Sides:

Pumpkin filled ravioli with sage and brown butter sauce

Entrée:

Mandarin glazed baked salmon

Cheeseboard

Dessert: Crème brulee

*The appetizers, salads, and desserts are interchangeable on the menus. If you have any questions please don't hesitate to email me at chelseafederwitz@hotmail.com .

Underground dinners for September!

2011-08-22T23:30:00.000-07:00

Hello Everyone! I hope you are enjoying your summer and all its wonderful local bounty! I am taking a break all of September from teaching classes and will be featuring a couple underground dinners. So this information is only privy to those who are on my email list (and please, yes you can pass on the word!) Also, please mark your calendars for our in store event FUN FRIDAY! The store will be open for extended hours 6-8 pm. Featured wine tasting with Indian Peak Winery, an “Easy Pot stickers” cooking demo, sampling pot stickers with several types of dipping sauces, door prizes and more. Also, please save the date for our FUN FRIDAY on September 23 6-8 p.m. We will have Auburn Barbeque Company as a vendor wonderful finger licking ribs, pulled pork sandwiches, and more. There will also be other vendors for the night and the information will be available in the beginning of September. For those of you who want to sign up for cooking classes for the fall/winter will get first pick that night before it goes out through the store and emails! There will also be a chance to win a cooking class for two that evening as well!

Underground Dinners!!!

September 9, 2011 @ 6:30

Summer Harvest Dinner

Cucumber-Mint Lime Spritzers

Shrimp, Cantaloupe, and Fresh Herb Skewers

Heirloom Tomato Tartlets with Fromage Blanc

Caprese Salad with Fresh Mozzarella

Ratatouille, Zucchini Pasta, with Spiced Crusted Grilled Hanger Steak

Cheese Coarse

Meyer Lemon Brown Sugar Meringue Pie

Local Wines will be paired with each course!

Enjoy the end of this summer’s bounty with all the wonderful local vegetable and fruits.

September 17, 2011 @ 6:30

Summer Wood-fired Pizza

Bruschetta

Caesar Salad with homemade croutons

Pizzas:

Thai Chicken

Classic Margherita

Pesto e Pancetta

Tiramisu

Local wines will be paired with each course!

Have some of the best pizza you ever tasted right out of a wood-fired oven! Perfect crispy crust and the freshest ingredients.

September 24, 2011 @ 6:30

Thai Street Food

Coconut Shrimp, Thai Crab Cakes, Thai Lettuce wraps

Thai Rice Rolls with a Sweet Chili Sauce

Chicken Satay with Peanut Sauce

Pad Thai

Mey’s Bamboo & Chicken with

Cilantro & Mint

Curry Chicken Bamboo with Coconut and Thai Basil

Coconut Ice Cream with a Mango Sauce and a Thai Cookie

Wines from Mt. Vernon Winery, Local Beer, and Thai Tea.

Wanting to try something exotic such as bamboo, curry, or try authentic Thai dishes?

Underground Dinners are not held at Newcastle Produce!

Okay so now I have your mouth watering you want to know how to sign up? Right?! You can check it out on facebook: The Underground Muse and write a message to me to reserve your seats or send me an email at chelseafederwitz@hotmail.com . (YOU CAN NOT SIGN UP FOR THESE DINNERS THROUGH NEWCASTLE PRODUCE OR ANYWHERE ON LINE.) In return I will email you back with directions. Also, the dinner is based on a minimum cash donation of $45 per person. You don’t have to pay ahead of time to reserve your seat but if you do have to cancel please gives us at least a 24 hours notice. The seating is limited so sign up soon as possible to reserve your seat today! Also, If you have any question please don’t hesitate to email me!

If you are interested in hosting a dinner in your own private home with your friends and/or family send me an email and together we can create a wonderful seasonal menu for your dinner. The minimum requirement is 8 people. If you prefer to have it somewhere else we can make some other arrangements!

Fun Friday!!!!

2011-08-10T21:38:00.000-07:00

Join us for FUN FRIDAY, August 26 from 6 to 8 pm. Featured are wine tasting with Indian Peak Winery, an “Easy Potstickers” cooking demo with Chef Chelsea, sampling potstickers with several types of dipping sauces, door prizes and more.

Also save the date for our September Fun Friday on the 23rd. Be the first to view the Fall and Holiday Cooking Classes and get first pick that night! More info to come later!

On September 24....I will also be putting on another underground dinner. Thai Street Food! More info will be posted next week! If you are interested in this dinner please contact me ASAP!

Parmesan Garlic Herb Twists

2011-04-29T23:08:00.000-07:00

Water= 3 ¾ cup

Active dry yeast= 5 tsp.

EVOO= 5 Tbsp.

Salt= 3 ¾ tsp.

All purpose flour= 8 cups

Thyme, dried= 1 tsp.

Basil, dried= 1 tsp

Oregano, dried= 1 tsp.

Garlic powder= 2 tsp.

1. In a small bowl add ¾ cup lukewarm water to the 5 tsp. of active dry yeast. Gently stir together for a few seconds and let the mixture sit for 5 minutes.

2. In your electric mixing bowl add 3 cups of lukewarm water, evoo, salt, flour, thyme, basil, oregano, and garlic powder.

3. When the yeast mixture has set for about 5 minutes and has started to produce bubbles add to the flour mixture.

4. Turn the mixer onto medium speed with the dough hook attachment and mix for about a total of 5 minutes. You want the dough to start developing the gluten and to have a smooth surface. The dough will pull away from the sides and form a ball.

5. When the dough is finished mixing place it in a medium oiled bowl and cover with a damp cloth. Allow the dough to rise for 45 minutes. Punch down when it has doubled in size. Allow the dough to sit for another 20 minutes.

To assemble the twist

Butter, melted= 3 Tbsp

Parmesan, shredded= 2 cups

1. Scoop the dough out of the bowl and place on a floured surface. With a rolling pin roll the whole entire dough into a rectangle. Keep the dough floured and moving. You don’t want it to stick to your work surface.

2. When you have achieved a rectangle, brush the butter on the whole entire surface.

3. Sprinkle the Parmesan on the whole entire surface. Gently press the Parmesan into the buttered dough.

4. Fold the dough in half.

5. Begin slicing into strips about 2 inches wide. Twist the cut strips and place on a prepared baking sheet with parchment.

6. Place the twists into the oven at 350°F for about 25 minutes. The twists should just start to brown a little bit.

Candied Kumquats

2011-03-29T22:29:00.000-07:00

1 cup Sugar

1 cup Water

20 Kumquats

1. Prepare the kumquats by slicing them into quarters creating rings. Flick away any visible seeds.

2. In a small sauce pan add the sugar and water. Turn heat on to medium and let the sugar dissolve. Increase to a boil.

3. Add the kumquats and return to a boil.

4. Reduce to a medium simmer for 45 minutes. You want the kumquats to be translucent and the liquid to be like syrup.

5. Cool to room temperature. Cover and chill. Candied kumquats will last 2 weeks.

In Season: Kumquats

2011-03-29T20:25:00.000-07:00

I remember seeing kumquats for the first time on Food Network. They were dipping them in hot sugar with long skewers and letting the sugar form long strands off of the kumquat to create a garnish. I fell in love with them, and couldn't wait to get my hands on them.

My family has always loved citrus. Enough to have a lemon tree as our Christmas tree one year that could be replanted and produce zesty gifts each year after. Sometimes our presents from our parents were citrus. A Beares lime tree, Ringpur lime, and a Kumquat tree. Unlike regular Christmas presents, which you only have to wait a couple of weeks to open, I had to wait 2 years before I could even get a sample of my Christmas Kumquats. Waiting for them to ripen was torture. But I am telling you, the reward was greater in the end and I know I will get the same present every year.

These little golden beauties have been native to Japan and long cultivated since the 12th century in Japan, Taiwan, Philippines and South East Asia. Kumquats were discovered in 1846 by Robert Fortune, who was a collector for the London Horticulture. Soon after their discovery, Kumquats were brought to North America. The kumquats are classified in the genus “Fortunella”, named after Robert Fortune, and are part of the orange, lemon, and grapefruit family.

With their irresistible, edible, sweet skin and prettiness, kumquats can add a new level of sophistication to your dish. Use them as a garnish, infused, or eaten raw. They make a perfect Martini garnish. Replace the olive with a kumquat and the oils will infuse into the alcohol. You can make your own infused sugar or salt easily by dropping a couple of kumquats into a jar of either. The oils will seep out and infuse the sugar or salt. Check in about a week. Once the fruit is brown or dried up, you can toss it out. Your infused sugar or salt will last for a very long time. Fresh kumquats are a great addition to any salad. They brighten up the dish and add a little zing to your palate.

I recently started thinking about kumquats again when they were in my CSA (Consumer Supported Agriculture) box from Del Rio Botanical in West Sacramento. These boxes of edible treasure and endless possibilities are harvested in the morning for same day delivery once a week. The box comes with a wonderful letter updating us on the farm and providing great tips and information on using the produce. The letter this week suggested making a jam or spread out of the kumquats, however, wanting to make something a little more versatile for myself, I candied them. I will probably use my candied kumquats as an ice cream topping, in my scone mix, added to my muffin batter, or as a glaze on baked wild salmon. I encourage you to give kumquats a place in your kitchen, so you can fall in love with them too.

Valentines Day Cupcake!!!!

2011-02-16T19:10:00.001-08:00

Okay, so there has been a lot of talk about bacon lately in the store! I recently made peanut brittle with bacon in it...which was amazing! But to make it again I am going to need to get a candy thermometer, because last time I made it I was using a a digital one. When the peanut brittle hit about 220 F the digital thermometer died on me. There for it left me guessing the right temperature to pull it off but that didn't work so well. So until I get a new thermometer that project is going to have to get put back on hold. In the meanwhile, I started experimenting with cupcake batters to get a certain texture that I wanted. I started out with creating a recipe that is between a pound cake and a yellow cake. It turned out great and was satisfied by its cake texture. So for valentines day I used the recipe and changed a couple ingredients in it and came up with a Bacon Maple Cupcake. You know when you cook for yourself you sample almost every step of making it and by the time you have finished it you don't care to much to eat the whole product. Not everyone is like that but I find myself feeling that way most of the time. But this time, this cupcake was absolutely amazing and I couldn't stop my self from over indulging . I think I ended up eating like 6! I made 36 and gave some to the girls at work and some to my brothers. I had 8 left in my refrigerator at home and had to give them away to some one, so I thought of my uncle. Feeling kind of guilty for eating as many as I did, I hit the gym!

Some Lovely Baked Goods!!!!

2011-01-13T18:53:00.000-08:00

Mandarin Cheesecake

Dried Cherry and Pistachio Mexican Wedding Cookies

Cherry Turnovers

Raspberry Meyer Lemon Scones

2011 Cooking Classes

2010-12-19T22:37:00.000-08:00

The Winter Soup Pot…January 11…6:30 p.m. ($25 per person): Learn how to use the great harvest, aromas and flavors as building blocks to a great soup. In this demonstrative class, learn how to make Cream of Tomato Soup with grilled cheese, lentil and garlic. Also learn Sausage Soup, Chicken Soup with jasmine rice and ginger, and White Bean Soup with bacon and herbs. We will taste generous samples of all soups in class.

Stews and Casseroles…January 20…6:30 p.m. ($25 per person): In this demonstrative class learn how to make two great stews and two delicious casseroles. Feast on a farmhouse stew with beef in a zinfandel simmering broth with herbs, vegetables and spices. Also learn to make Tuscan Style Chicken and Sausage Stew, Shepherd's Pie and an easy Mexican Casserole! We will enjoy generous samples of all in class.

Rock the Wok…February 4…6:30 p.m. ($40 per person): Learn the secret of the wok. Savor the heat seared taste that you can only get from stir frying in a wok. Wok cooking is not just cooking but an art. Learn to make chicken chow mein, pork chop suey, stir fry vegetables, and great sauces! (Demo and Dinner Class)

Honey Dinner…February 11…6:30 p.m. ($40 per person): Enjoy this four course dinner and demo with you honey! Each course is paired with a local wine! Goat cheese with honey, Orange watercress salad with a honey mustard dressing, Honey torched scallops over arugula, and an Apple almond tart with honeycomb ice cream.

Love Cupcakes…February 12…6:30 p.m. ($40 per person) Come and decorate a dozen cupcakes to share with you love or friends! Learn how to make red velvet, chocolate espresso, and vanilla bean cupcakes. We provide all the supplies so come relax and decorate!

Mad for Macaroons…February 15…6:30 p.m. ($40 per person): These versatile sandwich cookies have been famous in Paris for years and becoming more popular. Learn how to add flavors and prepare different types of fillings to mix and match, so you can create a variety of combinations. Enjoy this hands-on class on how to bake the perfect French macaroon and take home your delightful cookies!

Gluten-Free Baking 101…February 23…6:30 p.m. ($35 per person): Learn the basics of how to bake gluten free, using the right flours, techniques, and equipment. Make blueberry muffins, apple pie, cookies, and other baked goods! This class is hands on and demo.

Sushi…February 25…6:30 p.m. ($35 per person): Enjoy edamame and learn how to prepare sticky rice, spicy tuna rolls, brown rice smoked salmon rolls, rainbow rolls, and California rolls

Thai Cooking…March 1…6:30 p.m. ($35 per person): Come to this demonstrative cooking class and learn how to make Pad Thai, Chicken Satay, Larb Pork, and Hot and Sour Prawn Soup. You will also enjoy tasting all these wonderful dishes during class!

Soft Spring Rolls…March 8…6:30 p.m. ($25 per person): Learn how to make soft spring rolls with shrimp, fresh mint, glass noddles, and basil. This is a hands-on class!

Pasta Workshop: Filled Ravioli and Sauces…March 11…6:30 p.m. ($25 per person) Learn how to make raviolis with ricotta and mushroom filling or a traditional meat filling. You will also take home your work with a homemade sauce to enjoy for your raviolis!

Pasta Workshop: Gnocchi…March 18…6:30 p.m. ($25 per person) One of Italy’s most beloved foods. Learn about fresh ingredients and simple ways to make gnocchi. In this hands on class you will learn how to make potato gnocchi and sweet potato gnocchi.

I Heart Cupcakes…March 25…6:30 p.m. ($40 per person): Come and decorate a dozen cupcakes to share with your friends and family. Learn how to make pina colada, zesty lemon, and Boston cream pie cupcakes! We provide all the supplies so come relax and decorate!

All evenings include recipes, training, shopping for ingredients, and menu planning. For private cooking classes please make reservations two weeks ahead of time and with a minimum of 6 students. We require a 1 week cancellation policy. If there is insufficient enrollment classes may be cancelled. We will contact you by phone 1 day before the class will be cancelled. You will have the choice of transferring to another class or receiving a refund of your total amount. Please arrive on time!

Newcastle Produce

916-663-2016

chelseafederwitz@hotmail.com

Facebook: Newcastle Produce Cooking Classes

Twitter: npcookingclass

www.flour-girl.blogspot.com

2010-11-11T19:55:00.001-08:00

Random Pictures From Cooking Classes

2010-11-02T23:21:00.001-07:00

Cookie Bouquets

2010-11-02T23:19:00.000-07:00

Evening Tea Party

2010-11-02T23:09:00.000-07:00

Group#1

Chicken Apricot Almond Tea Sandwich

Fruit Skewers

Lemon Curd Tarts

Group#2

Cucumber and Dill Open-Faced Sandwich

Mozzarella balls, basil, and Cherry Tomato Skewers with a Pesto Vinaigrette

Fresh Fruit Tart

Group#3

Prosciutto with Fig Spread Sandwich

Brushetta

Savory Tarts with Roasted Red Peppers

Group#4

Pinwheels with Turkey and Arugula

Waldorf

Mini Quiche with Sautéed Mushrooms and Onions

Demo: Scones

Photos from the Asian Street Food Class!!!

2010-09-05T17:36:00.001-07:00

Chicken Pot Stickers

Thai Tea

Vietnamese Chicken Sandwich

Summer Tomatoes

2010-07-25T20:31:00.001-07:00

Green zebra..my favortie...and sweet yellow cherry tomatoes...from my moms garden!

Summer Cupcake

2010-07-25T20:29:00.001-07:00

This lovely cupcake is a yellow cake with a whipped cream frosting and a Bing cherry on top!

Rhuboka

2010-07-25T20:19:00.000-07:00

I absolutly love rhubarb and wanted to create some type of infusion with it. In the past, I have infused vodka with mandarin peels..so why not rhubarb? My main go to vodka is Absolut. It's not to expensive and not to cheap to where I wont feel that bad if it didnt turn out. I chopped up about 5 cups of rhubarb and soaked it in canning jars with the vodka. I was thinking I would give it a couple weeks but the vodka took the color on real quick. So I ended up letting it sit on the counter for 6 days. On the 6th day I strained the colorless rhubarb and added a simple sugar mixture into the vodka and then bottled it up! It smells amazing and I gave it a little taste test and it really took on the flavor of the rhubarb.

Sacramento Bee Blog Write Up

2010-06-13T11:18:00.000-07:00

http://blogs.sacbee.com/dining/archives/2010/06/cooking-classes.html

2010-05-11T18:23:00.000-07:00

Concerning all acts of initiative (and creation) there is one elementary truth, the ignorance of which kills countless ideas and splendid plans; that the moment one definitely commits oneself, then Providence moves too. All sorts of things occur to help one that would never otherwise have occured. A whole stream of events issues from the decision, raising in one's favor all manner of unforseen incidents and meetings and material assistance, which no man could have dreamed would have come his way. Whatever you can do, or dream to do, begin it. Boldness, has genius, power, and magic in it. Begin it now.

~Johann Wolfgang von Goethe

Why fruit can turn muffins or scones blue?

2010-04-19T23:22:00.000-07:00

Water soluble pigments called anthocyanins are responsible for this. Apples, blueberries, blackberries, cherries, some figs, nectarines, peaches, plums, raspberries, ruubarb, and strawberries are all fruits that contain anthocyanins. Peaches contain it only in there skin. To prevent your batter from turing blue or to help keep it from turing blue increase acidity such as buttermilk.

Cabbage Rolls

2010-04-18T19:41:00.001-07:00

The Filling: Rice, Tomato sauce, Tomatoe paste, Herbs, and Chorizo

Etsy Favorites

2010-03-21T21:39:00.000-07:00

Haiti Hope

2010-03-21T17:29:00.000-07:00

Haiti Hope:Mango Lime-Aid:Odwalla

100% Profits to Haiti Hope Project

Haiti Hope is a project with TechnoServe to build a sustainable industry with Haitian farmers.

Cioppino

2010-03-16T22:21:00.001-07:00

Cioppino is a fish stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy . (Wikipedia)

Our New Herbed Flatbread Sandwiches and Croutons

2010-03-16T21:37:00.000-07:00

Herbed Flatbread Sandwich: KATE'S KREATION: Sauteed asparagus, bell peppers, green onions, sauteed mushrooms, feta, and a southwest chipotle pesto spread.

Herbed Flatbread Chicken Sandwich: Southwest chipotle pesto spread, chicken, green bell peppers, red onions, argula, and provolone.

Croutons: Made with Truckee Sourdough Sliced Bread, Parmesan, Parsley, Seasoning Salt, and Olive Oil.

Sabrina's Wedding Cake

2010-01-16T21:01:00.000-08:00

The layers
The First Tier is a white cake with raspberry filling and lemon curd filling
The Second Tier is white cake with a creamcheese raspberry filling
The Third Tier is chocolate cake with a raspberry buttercream

UMMmmmm!!!!

ZuluGrass

2010-01-06T20:24:00.000-08:00

www.zulugrass.com

Beaded jewelry made by the Maasai women of Kenya. Natural dyed grass with mixed glass beads. This jewelry helps employ women of Africa.

Chocolate Woodland Cake and Cupcakes

2009-10-24T15:42:00.001-07:00

It is that time of year again for the chocolate woodland cake and cupcakes. Made with a chocolate espresso cake, cinnamon infused ganache, and meringue mushrooms.

Summer Cupcake Class

2009-10-24T15:40:00.001-07:00

Cater Your Own Holiday Party Class Pictures From October 12, 2009

2009-10-24T15:21:00.000-07:00

Themed Tables: Spooky Chic, Autumn Spice, and Green and Serene

Spooky Chic: Cupcakes and mushroom leek mini quiche

Autumn Spice: Holiday salad with mixed greens, cranberries, pinenuts, feta, red onion with a pesto vinaigrette and spiced pear brushetta

Green and Serene: Cucumber cups with tomato greek salad and spinach tortellins with marinara
Drink: Champage with Blood Orange Italian Soda

White Daisy Sheet Cakes

2009-10-24T15:16:00.000-07:00

Icing:Vanilla Buttercream

Cake: White

Filling: Lemon Curd

Decoration: Royal Icing Daisys

Love Bird Wedding Cake

2009-10-24T15:12:00.000-07:00

Icing: Chocolate Buttercream
Cake: Chocolate and Yellow
Filling: Strawberrries and Cream
Decorartion: Love Bird Cake Topper, Branches

Newcastle Produce 10 Year Anniversary

2009-10-23T22:38:00.000-07:00

Specialty foods shop savors 10-year anniversary
Newcastle Produce is known for locally grown favorites
By Gloria Young Journal Staff Writer

Ben Furtado/Auburn Journal

Jan Thompson, owner of Newcastle Produce, and chef Chelsea Federwitz prepare mushrooms for quiche and burritos in the deli section of the store.

A local shop that has become a favorite for chefs, cooks and foodies is celebrating its 10-year anniversary this month.
Newcastle Produce is known for its locally grown fruits and vegetables, array of gourmet foods and deli specialties.
Jan Thompson, who owns the store with her husband, Francis, grew up around farming. The Thompsons also own Twin Brooks Farm in Loomis and have sold produce at the Foothill Farmers Market for 20 years.
“I just wanted to have something to do besides being a farm laborer for my husband,” she said about opening the business.
The former English teacher at Placer High School did the homework first.
“I started out with the whole idea,” she said. “I had traveled around and visited a lot of specialty stores and fruit stands.”
Her focus from the beginning was to fill the store with locally produced foods.
Initially, many of Thompson’s customers came from contacts through the farmers’ markets in Auburn, Granite Bay and Tahoe City.
She gathered the inventory through local growers and checking out products personally.
These days, producers come to her.
The store has grown in scale as it has established a regional presence.
Initially, the food preparation service consisted of a small deli case offering mainly soups, a few salads and sandwiches. That gradually expanded. Then, in 2007, Thompson hired Chelsea Federwitz, a chef recently graduated from the Culinary Institute of America in St. Helena.
Federwitz immediately began introducing new items to the menu. Her scones have become a particular favorite.
“Chelsea has made more than 70 different kinds and they’re all wonderful,” Thompson said.
At about the same time, the store added wines from foothill vineyards.
This summer, Thompson began offering jams prepared on site.
Created from store produce, the jams are available in an evolving array of flavors — among them, Elverta peach, pluot and strawberry-rhubarb.
In her never-ending search for new products, Thompson has discovered some mother lode finds.
One of her favorites is from the Loomis-based Earth & Vine Provisions company. The red bell pepper and ancho chili jam took a first-place award at the annual Fancy Food show in San Francisco.
“You can put it on cream cheese with crackers or use it as a condiment with meats,” she said.
A recent addition to the store is a selection of greeting cards by local artist Janet Joslin. Some of the views on the cards were inspired by Newcastle Produce displays, Thompson said.
Besides the retail side, there are cooking classes and a monthly newsletter.
The front of the store has a section of tables and chairs where customers can have lunch or a snack. The number of tables has grown along with the deli, she said.
On Monday, Auburn resident Mary Rigby and Katherine Streeter of Rocklin stopped by for some vegetable lasagna.
The two make the trip for lunch about once a month.
“They always have nice, fresh salads,” Streeter said.
Their visits usually include some browsing time, too.
“They definitely have things you can’t get in other places,” Rigby said.
Thompson is celebrating the store’s 10-year anniversary on Oct. 31 and Nov. 1. Federwitz is preparing a large cake and will give a free cooking demonstration — tortellini — from noon to 2 p.m. Oct. 31.
Gloria Young can be reached at gloriay@goldcountrymedia.com.
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Newcastle Produce
Where: 9230 Cypress St., Newcastle
Phone: Phone: (916) 663-2016
Hours: 8 a.m. to 6 p.m. Monday-Friday; 9 a.m. to 5 p.m. Saturday; and 10 a.m. to 5 p.m. Sunday
Web site: www.newcastleproduce.net
10-year anniversary celebration: Saturday and Sunday, Oct. 31 and Nov. 1

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