Parmesan Garlic Herb Twists

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

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

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!!!!

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!!!!

Mandarin Cheesecake

Dried Cherry and Pistachio Mexican Wedding Cookies

Cherry Turnovers

Raspberry Meyer Lemon Scones

2011 Cooking Classes

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

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