Janie Jacobson's cooking school in the Croatan neighborhood of Virginia Beach is a unique opportunity for patrons to explore the culinary secrets of the experienced home chef. Accompanied by Caryl Felty, Jacobson's classes provide invaluable advice on making eggplant parmesan meatballs salt and pepper brick mushrooms, and orange tiramisu, all tailored to any level of cooking expertise. With thirty years of experience in the culinary arts, Janie Jacobson promises an unforgettable culinary experience.
At 11 a.m., patrons arrive at Janie Jacobson's home in the Croatan neighborhood of Virginia Beach, where her cooking school is held. She and assistant Caryl Felty guide the participants through the process of making eggplant parmesan meatballs, salt and pepper brick mushrooms, and orange tiramisu with grace and finesse. With a pan of roasted eggplant cubes in hand, Janie passes them around to the eager participants, promising a culinary experience like none other.
“Just give it a few pulses!” Janie encourages, with a proud and positive tone. “It should come together, but there should still be some chunks in there. Five or six pulses should do the trick!” Caryl hands out recipe sheets to each participant as they take notes of the instructions given.
With thirty years of experience in the culinary arts, Janie Jacobson is a force to be reckoned with. Her classes, which include an entree, side, and dessert, are designed for everyone from the beginner to the advanced chef. Her love of food began as a child, and her passion for teaching has grown ever since.
After completing The Natural Gourmet Cookery School's Teacher Training program in the 1980s, Jacobson moved back to Virginia Beach and began teaching locally. Her students come away with a newfound confidence in their cooking abilities and often share with her what they have made at home for family and friends. It is this sense of accomplishment that makes her proud to contribute to the culinary world.
At Jacobson's cooking classes, students are treated to a unique culinary experience. As the eggplant meatballs come out of the oven and the mushrooms finish on the stovetop, oohs and aahs fill the room and smartphones come out to capture the moment. The orange tiramisu is then pulled from the refrigerator where it has been chilling, and everyone moves to a large table to enjoy the meal family-style. Each bite is savored, with the meatballs flavorful and tender, the mushrooms delicious and smoky, and the orange tiramisu creamy and decadent. These select Wednesday morning classes, from 11 am until 12:30 pm, are priced at $70 a class, with discounts for a series of three classes.
This spring, two additional classes have been added to the schedule. On June 7, students will learn to make shrimp and scallop scampi over orzo, while on June 14, they will be taught how to prepare a flavorful turmeric chicken salad. July 12 marks the start of the summer schedule, featuring spaghetti with corn carbonara and clams. Subsequent classes will include roasted chicken with tomato butter and romaine pecorino salad, lobster salad, summertime chicken salad with blueberry vinaigrette, warm pickled shrimp on watermelon steak, and swordfish salad - all for $70 a class, or discounted for a series of three.
For more information, contact Chef Janie Jacobson at 757-513-5435 or SweetBabyJanie@yahoo.com.
Irresistible Eggplant Parmesan Meatballs
Janie Jacobson has created an irresistibly flavorful Eggplant Parmesan Meatballs recipe that is sure to tantalize the taste buds. This delectable dish starts with 2 medium globe eggplants cut into 1-inch pieces, 8 tablespoons of olive oil, and 1 cup of Italian breadcrumbs. To add a delicious depth of flavor, Janie includes a mix of grated parmesan and pecorino cheeses, chopped fresh basil leaves, sun-dried tomatoes, and bomba calabrese, an Italian spicy Calabrian pepper spread. The mixture is bound together with 1 egg plus 1 egg yolk, 3 garlic cloves minced, and a generous pinch of salt. Finally, the meatballs are simmered in a rich marinara sauce and topped with a sprinkle of mozzarella cheese for extra decadence.
Roasting the Eggplant
Instructions:
- 1Preheat oven to 375F and line a baking sheet with parchment paper.
- Place eggplant cubes onto a sheet pan and toss with 6 tablespoons of olive oil and salt.
- Roast for 30 minutes before removing from the oven and cooling.
- Add roasted eggplant to a food processor and pulse until it reaches a chunky consistency.
Preparing the Meatballs
Instructions:
- Raise oven temperature to 425F.
- Mix Italian breadcrumbs, parmesan cheese, pecorino cheese, basil, sun-dried tomatoes, bombs, egg, egg yolk, and garlic.
- Form into meatballs and place on a baking sheet.
- Bake for 20 minutes or until golden brown.
Delight in the deliciousness of roasted eggplant with this simple yet effective method. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the eggplant cubes onto the sheet pan and toss with 6 tablespoons of olive oil and salt. Roast for 30 minutes before removing from the oven and cooling. Add the roasted eggplant to a food processor and pulse until it reaches a chunky consistency. For a flavorful addition, raise the oven temperature to 425F and mix Italian breadcrumbs, parmesan cheese, pecorino cheese, basil, sun-dried tomatoes, bombs, egg, egg yolk, and garlic for tasty meatballs.
Using an ice cream scoop, scoop up the mixture and place the formed balls onto the baking sheet; you should have about 20 balls. Drizzle balls with the remaining 2 tablespoons of olive oil, place in the oven, and bake for 16 minutes. To complete the dish, add the marinara sauce to a baking dish and evenly place the mouthwatering roasted meatballs on top. Sprinkle with mozzarella cheese and then bake for 15 minutes or until the sauce is heated and the cheese is melted. Serve this delectable dish to 6-8 people and enjoy!
Janie Jacobson's cooking school at her home in the Croatan neighborhood of Virginia Beach has proven it to be a unique experience. Through Janie and Caryl Felty's tutelage, participants learn the process of making eggplant parmesan meatballs, salt and pepper brick mushrooms, and orange tiramisu. With thirty years of culinary experience and an infectious enthusiasm for food, Janie not only survives as a leading cookery instructor in the area but establishes herself as an influential educator within the community. Patrons leave her school finding themselves armed with delicious recipes and fond memories of an unforgettable time.
[button link="https://www.pilotonline.com/2023/06/05/virginia-beach-chef-shares-kitchen-wisdom-with-home-cooking-classes/" newwindow="yes"]Learn How to Make Eggplant Parmesan Meatballs![/button]
