As I wrote in my post the other day, last night I had a cooking class filmed for a segment that will be shown on a local daytime talk show. It’s going to be all about date night ideas for couples. I am so thankful to the owner of Cool Beans who gave me the chance to have one of my classes filmed for the episode. She called some friends and asked them to participate. What a fun group of people. We laughed through the whole class. They are pictured with me, below, and the owner is next to me, on the right.
We made pasta from scratch, homemade sauce, turkey meatballs with pancetta, Caprese salad and crostini with a bruschetta. I am thrilled with the meatball recipe, which is at the bottom of this post. I researched before doing the filming so I was totally prepared for this including reaching out to Mark Leslie from Beyond the Pasta since he regularly does cooking segments on a local television station in Alabama. Mark was a huge help to me.
I had my dough in various stages for the purposes of having a quick-moving class and allowing the camera man to get the best footage while he was there. I had some of the meatballs already cooked and ready to add to the sauce. Let’s just say I did my homework and it showed. The producer was impressed. This may lead to me going on the show to do a cooking segment. I never dreamed I do something like this but I’m happy to be here.
What you can’t see is my husband, who was sitting out in the cafe’ seating area, there to support me like he always does. Without his encouragement I could not do this. Without God I am nothing but Phil is my earthly support I could not do without. What more can I say? He leaves the best comments too.
As promised, here is the meatball recipe I used last night. Someone in the class can’t eat beef/dairy and adjustments were needed. These are a great alternative to beef meatballs or the typical beef/pork/veal mix one can buy for meatballs.
2 pounds ground turkey, can use dark or breast meat
2 oz. diced pancetta
1/2 sweet white onion, diced fine
2 cloves garlic, crushed
1 1/2-2 cups bread crumbs
2 Tbsp fresh flat parsley, chopped fine
1 tsp fresh thyme leaves
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
Gently mix all in a large bowl until well combined. With hands wet with a little water, form into balls roughly the size of a golf ball. You want them the same size so they will cook in the same amount of time. Cooking methods can vary at this point so you can brown them in a 350 degree oven for 30 minutes or in a pan, drizzled with a little olive oil until browned. Add them to a pot of tomato sauce to finish cooking and flavor your sauce. Serve!
Here I am with a plate of pasta and meatballs for the camera man. He took it to-go and I hope he liked it. Everyone in the class enjoyed the meal we made. I love my job!