RNews, our all-news Time Warner station, came bright and early this morning. The truck showed up a little before 6 a.m. Wendy Mills, the reporter, and Matt, the camera man, showed up around 6:15. The process was short and sweet. We did a live segment at 6:30 a.m. After that, they shot me cooking my recipe from the 2004 Pillsbury Bake-off contest and did a short interview. Then they edited the footage to create a piece that I suppose will run throughout the day.
They didn't put video on their Web site, but here's a link to the RNews article.
The irony of this? We subscribe to DirecTV, not Time Warner, so we can't see what ran!
By the way, here's the recipe I demo'd:
Sun-dried Tomato and Goat Cheese Appetizers
1(12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
1/2 cup mayonnaise
2 oz. (1/2 cup) crumbled goat cheese
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 teaspoon dried onion flakes
1 teaspoon dried pesto seasoning)*
1 tablespoon grated Parmesan cheese
Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.
High Altitude (3500-6500 ft) Bake at 375°F. for 12 to 16 minutes.
* About the pesto seasoning, I have used McCormick Gourmet Collection Pesto Seasoning, but it can be tough to find. Two alternatives:
- Use a scant teaspoon of dried basil and a pinch of garlic powder.
- Even better, measure a tablespoon of prepared pesto sauce into the 1/2 cup measure for the mayo. Then measure your mayo. That way, you're not adding extra oil to the mixture. Thanks very much to Susan H. for this idea!