Posted By Michelle on July 9, 2008

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Originally published in The Tampa Tribune/ Flavor July 9th, 2008

A Classroom For Foodies: Sharing, Teaching a Love For Food

One of the most fun things we get to do is teach people how to cook. We truly love it.
Seeing the apprehensiveness before the class and the “I Did It!” expressions of joy after is worth every minute.

We have taught every level of cook. Some very experienced with worldly palettes others afraid of their own knife’s shadow. We have no favorites, we love them all.

Class menus have ranged from Paella and Gazpacho to Gnocchi and Yellowtail Snapper Livornese. It’s a complete melting pot, much like our students.

Some have been top Tampa Bay lawyers yearning for a Tuscan vacation but with no time to travel (Used any fresh artichokes lately, Shelley?), some are groups of good friends, changing up the standard night-out and laughing more than they have ever before (Did you try the Marsala on grilled rib eyes Debbie?), and some have been much loved parents with terrific kids who truly appreciate the art of good food (Did the low-moisture cheese work better in the pizza oven, Robert?).

There is a whole world affording avenues of how to cook. Of course, at any minute of the day one may tune to The Food Network for a quick how-to or you can flip over to Top Chef for inspiration from the countries newest leading chefs.

But where do those who teach, get inspiration?

We get our inspiration from all of the above with one more little secret, food blogs. There is a whole world ready to share their culinary knowledge as well as life stories with each of you. Some with step-by-step pictures, like The Pioneer Woman. She provides beautiful step-by-step photography of some of America’s most classic cowboy cuisine and shares her own personal Harlequin Romance like life story, all on one site. It’s as if she is in your kitchen, which can be kind-of creepy, regardless of how beautiful she is.

Others provide the photos of the finished product, like Claudia of Cook Eat Fret . She shows us her worldly finds (like her candied bacon ice cream) from all of her travels while being stuck in Nashville and isn’t afraid to try anything once or twice, should the first explode, which sometimes it does. (he he We LOVE you Claudia!)

To find the perfect inspiration for tonight’s supper, we gawk at Tastespotting. Tastespotting is a site where all of the foodies across the world unite. We make our creations and offer them to the world, for your viewing and educational pleasure.

If you’re not a computer person, that’s okay, we’re still here for you. We’ve got two 100% hands-on classes lined up this month. We’ll be showcasing Old World Mexican Favorites on July 14th and Italian Master Sauces on July 28th. We get so many requests for group cooking classes, we’ve highjacked the kitchen at The Bungalow Bistro (another one of our favorite secrets). You can visit our website for more information.

Until then, here is a recipe, which will be featured in the Italian Master Sauces class coming up on the 28th. The oh so good and oh so creamy Spaghetti al Carbonara. See you in class kids!

Spaghetti al Carbonara

2 onions, sliced thin
½ qt heavy cream
¼ lb pancetta, diced
2 egg yolks
2/3 lb spaghetti (Use a good, imported spaghetti. Domestic store brand just doesn’t cut it)
1 tsp Italian parsley, chopped
1 tbsp olive oil
kosher salt and freshly ground pepper

In a large sautee pan over medium heat, add the olive oil and pancetta, cooking until browned on all sides (3-4 minutes)
Add the onions and lower the heat to “very low” and cook, stirring frequently, until the onions are soft and brown (this can take up to 30 minutes)
While the onions are cooking, prepare the spaghetti according to the package directions.
Add the cream and raise the heat to medium high, and cook until the volume of the cream has reduced by ½.
Place the egg yolks in a bowl and mix well with a whisk or fork, then take a about ½ a cup of the cream from the sautee pan, and whisk it into the eggs, a little at a time. (This is to temper the yolks, so that they don’t cook immediately and turn into scrambled eggs)
Add this mixture to your sautee pan, toss well, and remove it from the heat.
Add the Italian parsly, season with salt and freshly ground pepper
Toss immediately with the spaghetti and serve/

Categories: Our Comfort Food
Tags: carbonara recipe, cook eat fret, pioneer woman cooks, tastespotting