Friday, April 16, 2010
Always great to join my buddy Kristin Miranda and the crew at WBTV's Moring show to Cook Up A Storm, even though it is early in the am!
On Saturday April 17, I'll be cooking with Fresh herbs and here is the recipe we'll prepare. For more great recipes read my articles on www.charlotteliving.com or come to a cooking class at Reid's Fine Foods - see the springtime calendar just below this post!
COOKING WITH FRESH HERBS
RECIPES BY HEIDI BILLOTTO
Charlotte Culinary Expert
As seen on WBTV’s Morning show
Sat April 17, 2010
HERBS DE PROVENCE MIX
4 parts thyme leaves
2 parts rosemary leaves
2 parts basil leaves
2 parts savory leaves
2 parts marjoram leaves
1 part lavender buds
1 part fennel or anise seeds
To make a fresh herbs de povince mince herbs, blend and use in your favorite recipes. Or to keep the blend for future use: dry the herbs separately, then combine and keep in an airtight container.
WHITE BEANS WITH WINE AND TOMATO BRAISED GARLIC
28 garlic cloves
1 ½ cups dry white wine ( I like Tariquet’s ugni blanc/colombard blend)
1 tsp sea salt
4 Tbsp. butter
1 Tbsp. Herbs de Province
½ cup sun dried tomatoes, thin sliced
2 cans cannellini beans, well drained
crusty bread for dipping and spreading
Place the peeled garlic cloves, wine, salt, pepper, butter and herbs and tomatoes in a saucepan. Bring to a boil then reduce heat to a simmer for 20 minutes or until garlic is soft and the liquid in the pan is syrupy. Add white beans. Serve with slices of crusty French bread.
Register now for any of Heidi Billotto's fun and informative classes held at Reid's Fine Foods.
The complete spring and early summer schedule is listed below. As always, Reid's own Margaret Barry and Josh Villapano will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.
CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES
Saturday Classes 11:00 am - 2:30 pm
Sunday Classes 1:00-4:00 pm
Sat April 17 - 11 am-2:30 pm - Chinese Banquet -
Demonstration Format. It's the Year of the Tiger and we've continued the celebration with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year all year long! This is a great way to entertain! Make your own eggrolls, with a from-scratch orange dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.
April 18 - Food and wine of Tuscany 1-4 pm - demonstration-format - If you love Italian cuisine this class is for you! Food and wine from the Tuscan region of Italy - a complete dinner for four. Cost is $45
Sun April 25- 1-4 pm - Sushi, Sake and other favorites from Japan - Hands-on format. Cost is $90
May 1 - 11 am -2 :30 pm - Springtime Hors d'oeuvres -demonstration-format. Now that we've all been bitten by the spring fever bug, why not join Heidi for one of our most popular springtime classes - great appetizers, amuse and first course starters all with fresh springtime flavors. And of course wine pairings to match each dish. Cost is $45
May 2 - 1-4 pm- Hands -on - Cooking with Mushrooms - Hands on format - we'll cook with all sorts of mushrooms, fresh and dried; truffle and mushroom oils, and locally grown shiitakes and oyster mushrooms, locally grown and fresh from Saturday's farmers' market. Cost is $90
May 8 - 11 am- 2:30 pm - Cooking with Fresh herbs - Demonstration-format. - Just in time for Mother's Day here is a class you can come to with your mom - although you need not be a mom or bring a mom to come and enjoy! Another of our most popular offerings, in this fabulous springtime class Heidi will explore the planting and harvesting of fresh herbs for your own herb garden and the use of fresh and dried herbs from the farmers' market, your herb garden and the grocery store as well - Great recipes, outstanding wine pairings and a special little surprise for all the moms in the crowd! Cost is $50
May 15- 11 am-2:30 pm - Eat well, live well, - springtime Mediterranean - Demonstration format - Fare perfect for the season and for dining al fresco. The recipes in this class all follow the tenants of the Mediterranean Diet - although the menu will seem like anything but diet food. Its a complete meal from beginning to end with nutrition facts for each recipe prepared for us by the nutritionists at Presbyterian's Health and Wellness. Cost $45
May 16 - 1-4 pm - Vegetarian Cuisine - Demonstration format - Menu will include four to five meatless recipes using locally grown ingredients from the farmers' market as well as a surprising assortment of delicious protein substitutes. Your gonna love and won't miss the meat at all. Cost is $40 per person
May 22 - 11 am - 2:30 pm - the annual Bacon, Bacon, Bacon class - Demonstration format. TA - DA...The one you've been waiting for - our ANNUAL Bacon class. Last year's chicken fried bacon with homemade Ranch Dressing took best of show, so now Heidi is busy working on recipes to try to top it . This is definitely a class you won't want to miss! Cost is $50 per person
May 23- 1-4 pm - Wine and food from the Pacific Northwest - Demonstration format. All the wonderful ingredients of this country's Pacific northwestern region rolled up into one flavoful class. Look for walnuts, nut oils and cherries and of course, wild and smoked salmon. Wines from Washington State and Oregon round out the menu. Cost $45
May 29 11 am- 2:30 pm - La Picque Nicque - Demonstration format - great recipes that will take you from indoors to the outside for all of your al fresco dining this summer. This is the perfect class to come to if you are a big Pops in the Park fan; plus you'll taste all the hottest wines for some cool summer sipping this picnic season. Cost $40
June 5 - Fresh from the farmers market - with market tour - Tour from 8-10am; class form 11 am - 2:30 pm
TOUR AND Demonstration format class. We'll dive into June with another of our popular annual classes. Join Heidi early in the morning as she guides a tour of Several area markets, where you'll chat with local farmers, learn more about their farms and the foods they produce and will have time to shop as well! The tour will end up about 10 am and then we'll meet back at Reids at 11 am for a regular demonstration-style cooking class in which we will prepare 4-5 recipes using all the foods we bought at the market. If you'd like to come to the class but skip the fun-filled tour, simply go to the next icon to register. $55 class and tour; $50 class only
June 6 -1-4 pm Steakhouse dinner for four - Hands on- Hands-on format. Here's a class for all the beef lovers out there - all your steak house favorites prepared from scratch - Killer scalloped potatoes, spinach souffle, The Wedge salad with a choice of homemade blue cheese or ranch dressing, perfect sauteed mushrooms and a variety of beef. For dessert a class chocolate souffle, oh my! PLUS, all class participants will receive a gift certificate for complimentary bar apps from Morton's The Steakhouse in Uptown Charlotte .Cost $90
June 12 - 11 am-2:30 pm- Beachy Keen - Summertime One Dish Dinners. Menu to come Cost $40
June 13 - 1-4 pm Eat Well, Live Well - Foods from the French Countryside. French food without all the cream and butter and equally as delicious. Heidi will prepare an entire meal including a from - scratch crusty French whole wheat baguette . All recipes follow the tenants of the Mediterranean American diet and all come with nutrition facts prepared for us by the nutritionists at Presbyterian's Heart and Wellness center. Cost $45
June 19 -11 am - 2:30 pm - Flavors of Mexico - Time for a fiesta to celebrate the summer - all of your favorites from chilies rellenos to Mexican Flan - ole! Cost is $40 per person
June 20 - 1-4 pm - Patio and Poolside Hors d'oeuvres - This annual summer class is a great one for dads who like to cook and everyone else too! We'll prepare a host of appetizers - several perfect for preparation on the grill! or to enjoy while you are grillin' up the entrees! After this one you'll be set for all of your summertime entertaining! Cost is $45 per person.
Classes are held at the Reids 7th Street Wine Bar.
225 East 7th Street, FREE Parking to class participants at 7th Street Station Parking Deck.