Friday, May 14, 2010
CARROT SOUP WITH DILLED CREAM
As seen on WBTVs Saturday Morning Show with Kristin Miranda, Saturday May 15, 2010 - 7:20 am
And, in the May/June 2010 issue of Charlotte Living Magazine
2-3 lbs. sweet organic carrots, peeled and coarsely chopped
3 Tbsp. butter
salt and pepper
1-2 qts. Chicken or vegetable stock
2-3 Tbsp. minced dill weed
1 cup heavy cream
Mince shallots and sauté with carrots in hot butter in a stockpot, until shallots are tender. Add the broth. Bring to a boil, reduce heat and simmer until carrots are tender. Puree carrots in a food processor. Return to broth. Adjust seasonings with the addition of salt and pepper. Whip the cream till stiff. Fold in the minced dill (or tarragon) Serve a dollop of the herbed cream on each bowlful of soup.
Tuesday, May 4, 2010
This year, instead of taking mom out to a restaurant, why not treat her to a homemade lunch or dinner al fresco. This clever chicken salad martini travels well, is easy to assemble on site and is prefect picnic fare be it at your favorite family park or picnic spot or in your own backyard or patio. Look for more great picnic recipes to prepare on Mother's Day or all summer long in the upcoming issue of Charlotte Living, on newstands next week - or check it out online at www.charlotteliving.com.
Also don't miss two more terrific cooking classes this May as I continue to Cook Up A Storm at Reid's Fine Foods - Fresh from the Farmers' Market on Sat May 8 and pringtime Meditteranean on Sat May 15. Click here for more information or to make reservations
MARTINI CHICKEN SALAD
From Charlotte Culinary Expert Heidi Billotto
Charlotte Living Magazine
As seen on WCNCs Charlotte Today Tuesday May 4, 2010
Shredded meat from 2-3 whole roasted chickens
1 jar roasted red peppers, drained and chopped
1 jar sliced sun dried tomatoes, packed in oil
2 packed cups baby spinach leaves
1 cup shelled pistachios
Shredded romaine lettuce
Real or plastic martini glasses
Large green olives stuffed with blue cheese
Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup orange juice concentrate, defrosted but not diluted
2 tsps. honey
salt and pepper to taste
1 cup extra virgin olive oil (use 1/3 cup from the tomatoes)
First prepare the vinaigrette by combining the vinegar, orange juice concentrate, honey, salt, and pepper in a mixing bowl. Whisk by hand or blend with a battery operated latte frother as you slowly drizzle in the olive oil until the mixture is emulsified. Reserve.
Toss the chicken, peppers, spinach, and pistachios in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange shredded lettuce in the bottom of each martini glass. Spoon the chicken salad on top of lettuce. Drizzle with vinaigrette. Sprinkle with the Parmesan, top off with an olive or two and serve.