Heidi Billotto's January and February Cooking Classes

January and February At Home with Heidi and On the Farm Cooking Classes

Scroll down for my cooking class schedule at Reid's Fine Foods



All of the At Home with Heidi classes are held in the intimate setting of my south Charlotte home. Email or call to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.

My unique On the Farm Classes are held at various farms in and around Charlotte- this session at Proffitt Family Farms in Kings Mountain and at Bosky Acres Artisan Goat Dairy in Waxhaw NC. Each starts with a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. Again, once your reservations is confirmed, I'll send you directions to the farm and any other specific details you may need to know.

In all cases, class size is limited. You and your fellow classmates can watch or lend a hand if you'd like and together will learn to chop, slice, simmer and saute along the way.
It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $ 65-$75 per person depending on the class.
For reservations, simply email Heidi at hlnc@carolina.rr.com



At Home with Heidi - Sunday Jan 8 - 1-4 pm. Eat, drink and speak Italian at A Tuscan dinner for Four with guest Nada Vergili.

Hope you'll plan to join me and the entertaining Nada Vergili of Nada's Italy as we join forces in the kitchen for and afternoon of fun and flavor!
As class participants watch and work with Heidi to prepare an entire authentic Italian meal perfect for wintertime entertaining, special cooking class guest Nada Vergili will be teaching us all about this beautiful cities in Tuscany as well as fun little Italian expressions, sayings and phrases - plus how to talk with our hands! All as we eat and drink our way through the afternoon. Cost is $75. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Jan 10 - 6:30-9:30 pm - Basics of Baking homemade bread and yeast rolls
We'll all dive into the dough to make an easy french baguette,a pepper and black olive bread, a rolled sundried tomato pesto loaf and the very best oatmeal molasses rolls. You'll have plenty to eat in class and lots to take home as well. Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Jan 24 - 6:30-9:30 pm - A World of Winter Soups
After the popularity of my daytime Winter Soup class at Reid's last month, I've decided to plan another with four more fabulous soups for those of you who couldn't come to a daytime class. On the menu - Ribollita ( an Italian white bean and kale soup), an Asian hot and sour soup, Spanish black bean soup ( with and without local chorizo) and a zesty Mexican tortilla soup. Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


On the Farm at Proffitt Family Farms - Sat Jan 28 - 3- 7 pm - A beefy Superbowl Spread is whats for dinner at Proffitt Family Farms.
Home to Shelley and Brian Eagan and Shelley's parents Diane and Steve and their family, Proffitt Family Farm is the only cattle ranch in NC to raise beef on certified organic pastures.
This beef is pasture finished, dry aged, 100% grass fed, USDA procesed with no hormones and no antibiotics.
Hopefully the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens, the horses and of course, the cows and then we'll all settle into the Eagan's beautiful home kitchen to cook up a super Superbowl menu ( which will include beef tallow sweet potato fries - oh my!) to get your guests grazing round gametime - with some of the best beef around.
Afterwards, class participants are invited to stock their freezers with a shopping spree at the farm store. Cost is $65 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Feb 7 - 6:30-9:30 pm - The Art of Making Sauces -
From bechamel to brown sauce, stocks to savory rouxs - You'll cetainly get sauced in this hands-on class as we make sauces for meat fish chicken and veggies too . Cost $65 For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Sat Feb 11 and Sun. Feb 12 - 4:30-7:30 pm each night - That's Amore - Food, wine and pillow talk of Italy to share with your Valentine's Sweetie, with guest Nada Vergili of Nada's Italy.
Same all Italian menu for two at both classes. Cost is $75 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Sunday Feb 19 - 1:30- 4 pm - Cooking with kids 7-12 - Fun with Fondue
Cheese, broth, and chocolate, too! - Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Feb 21 - 6:30-9:30 pm - From Farm to Table - A seasonal dinner for friends and family.
Consider this to be a mid-winter fresh from the farmers market class. No menu specifics as of yet - just have to see what in season and looking good - menu will include an appetzier, entree, side and dessert - all made from local product. cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


On the Farm at Bosky Acres - Saturday Feb 25 - 11 am - 3:30 pm - Cooking with Local Goat cheese at Bosky Acres Artisan Goat Dairy
Join Heidi and meet Bosky Acres' owner Michele Lamb and her oh-so-friendly herd of goats at the farm and learn how to milk a goat and how Michele makes her delicious fresh chevre. As the cheese process takes place, Heidi will cook four different dishes - appetizers, entrees and a dessert - all using Bosky Acres tasty chevre and feta cheese. this will be a vegetarian menu with dairy - includes farm tour and cooking class- Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com





Heidi Billotto's January and February Cooking Classes at Reid's Cooking School

My Winter line-up of cooking classes at Reid's Fine Foods, located at the corner of Selwyn Ave and Colony Rd. in Myers Park, includes my regular Saturday morning cooking classes, a few Sunday classes, some Monday morning classes and our first Cooking for Kids class, too. To register visit www.reids.com and click on the cooking class link.

Note: If you have a cooking class gift certificate from Reids, you will still need to make a reservation for the class you would like to take and you will not be able to use your gift card online. Simply, email me to make your reservation and get further instructions on redeeming your Reid's gift card.


Monday MORNING Jan 9 - 9:30-11:30 am - Cold Weather Comfort Foods
Four great one-dish meals featuring chicken, local ground beef, pasta and a great vegetarian entrée too - perfect for friends and family alike Cost $55


Saturday Jan 14 - 11 am - 2 pm - Steakhouse Dinner for Four
Learn all the tricks of the trade to preparing the perfect steak,a homemade blue cheese wedge with candied bacon, plus enjoy Heidi's creamed spinach, steakhouse scalloped potatoes and a quick and easy yet oh so impressive chocolate soufflé for dessert! Cost $75


Saturday Jan 21 - 11 am - 2 pm - Make you own stuffed Pasta with winter sauces
All from scratch and so much fun. In this class Heidi Billotto will show us how to make our own ravioli, cannelloni, tortellini, and more! Cost $65


Sunday Jan 22 - 1-4 pm - Cooking with locally grown Organic Herbs and Veggies.
Nothing like a class full of local product. Join Heidi Billotto as she welcomes special guest Mary Roberts from Windcrest Farm to share everything you ever wanted to know about growning and eating organically. Cost $65


Sunday Jan 29 - 1 - 4 pm Cooking with kids ages 12-15
In our first class for up and coming chefs Heidi will lead the group in a hands on class in which they will learn to prepare an Italian dinner for four - Cost $65


Saturday Feb 4 - 11 am - 2 pm- Touchdown Tapas -
...and other little plates for your Super Bowl spread. A great array of eats certain to please your favorite armchair quarterback - Cost $65


Monday MORNING Feb 13 - 9:30-11:30 am - Cooking with winter herbs and spices
Spice up winter's coldest months with recipes for an entire meal, including appetizer, entree side and dessert, each using as assortment of dried and fresh winter herbs and spices. Cost $55


Saturday Feb 18 - 11 am - 2pm - Wok on the wild side
Pull out the chopsticks and get ready to enjoy a wonderful assortment of Asian dishes from China, Japan, Indonesia and Vietnam - delish! Cost $65


Sunday Feb 26 - 1-4 pm - Food and Wine of the Pacific Northwest
A meal made from the tastiest of product out of Washington State and Oregon - think cherries, salmon, walnuts, Cabernet and Pinot Noir. Cost $65

Heidi's 2011 Holiday Cooking Class Calendar

HAPPY HOLIDAY SEASON!

Here we are already in the midst of November and it feels like time is moving fast. Lots of great holiday classes right around the corner,and I'd love to hav eyou join me! Registrations is easy, simply email me or for the classes I'm teaching at Reid's visit www.reids.com, click on the cooking class tab, scrolldown to the class of interest and register online.
Hope to see you Cooking Up a Storm real soon!

Saturday Nov 12
11 am - 2 pm
Reid's Cooking School
Fall Harvest Dinner for Four

Eat Local... this class is my fall season's version of our summer's Fresh From the Farmers' Market class. Join me THIS SATURDAY at Reid's Cooking School as we prepare an appetizer of a trio of fall stuffed mushrooms garnished with tega Hill Farms microgreens; ginger pumpkin soup ( made with Windcrest farms local baby ginger) and served in mini pie pumpkins; pan grilled NC trout with Windcrest farms local crispy seasoned kale; and apple cider-brined Grateful Growers pork chops with a local muscadine sauce.
Cost is $65 per person. Email Heidi@reids.com for reservations or register online at www.Reids.com.


MONDAY MORNING November 14
9:30 to noon
Reid's Cooking School
Cooking with Fall Spices and Fresh Herbs

In this Monday Morning class I'll share great ways to season the pot with an array of interesting spices and flavorful fresh locally grown herbs.
On the menu: homemade herbs de Province in a chicken pot pie with a sliced potato crust; coriander crusted salmon with red wine sauce; and Za'atar seasoned chicken kabobs
with taboulied quinoa.
Cost is $55. Email Heidi@reids.com or register online at www.Reids.com for reservations.


Guest Chef Cooking Class at Reids Cooking School
TIZ the Season... Holiday Cake Decorating class with Tizzerts
Monday Nov 14 - 5:30-8pm Cost $85

Join me for a very special season cooking class as I host my good friends and Guest chefs, the talented Tiz Benson and Anita Stack of Tizzerts.

That's right, It's time for Tizzerts' quarterly Guest Chef cake decorating class, but this one will take on a bit of a holiday spin and will be just slightly more advanced than the other basic cake decorating classes Tiz and Anita have taught at Reid's this year.
We'll start with a toast to the season with seomthing sparkly and then each participant will watch and learn not only how to use a pastry bag but how to work with fondant for the holidays as well. Decorating ideas for Thanksgiving, Hanukkah and Christmas too! You'll experience some real hands-on action by decorating your own cake form in Happy Holiday style.
Cost $85. Email Heidi@reids.com or make your reservations online at www.reids.com


Tuesday Nov 15
At Home with Heidi
Eat Well, Live well Holiday Hors d'oeuvres
6:30-9:30 pm

A fun and flavorful class of great starters all a little bit lower in fat and sugar but full of fabulous flavor. This class takes place in my south Charlotte home. On the menu: spinach stuffed shrimp; beef filled crispy phyllo, chicken kabobs with tzatziki dipping sauce; spicy sesame noodle shooters and mini apple cobblers. So delicious, no one will even think "diet."
Cost is $65. To register, email Heidi at hlnc@carolina.rr.com
Saturday Nov 19


Saturday Nov 19 - 11 am - 2:30 pm
Reid's Cooking School
Sweet and Savory Holiday Pies

Cooking for the Thanksgiving holiday means pie for dessert and sometimes as
the main course the day after the big feast - come and learn the ins and out of baking your own in this informative holiday class. On the menu: Local pear and pistachio tart, Heidi's famous chocolate pecan pie, chicken or turkey pot pie with roasted root veggies, seafood mornay pie with a puff pastry crust and bite-sized lemon and almond meringue tarts.
Email Heidi@reids.com to make your reservations or register online at www.Reids.com.


Saturday Dec 3 - 11 am - 2 pm
Reid's Cooking School
Cooking with Mushrooms
Cost $65

A class we've all been waiting for: On the menu - local mushroom and goat cheese soup; wild mushroom risotto; Classic beef Wellington; mushroom and truffle pate on fresh baked crostini; and pasta with a porcini mushroom sauce.
Email Heidi@reids.com for reservations or register online at www.Reids.com

Sunday Dec 4 - 1-5 pm
Hearty Holiday Hors D'oeuvres
On the Farm at Proffitt Family Farms - Cost $65

This will be our last On the Farm Class for 2011 (with more planned for 2012) and we are celebrating the season in style. After the incredible farm tour at Proffitt Family Farms, we'll settle in the beautiful farmhouse open kitchen and cook up a holiday hors d'oeuvre buffet to beat the band and enjoy it all with holiday wine pairings for every offering - you won't want to miss it!
Shopping at the farm store after class makes for a great time to stock up on your local Proffitt Farms beef for the holidays as well!
Email Heidi at hlnc@carolina.rr.com to register. Cost is $65

MONDAY MORNING
REIDS COOKING SCHOOL
DECEMBER 12
9:30-NOON
Winter Soups

Nothing says comfort like a great bowl of soup - perfect for having around holiday time for an easy family dinner or quick heat and serve lunch.
On the menu for this class four of my personal favorites - real French onion soup, Hearty Italian vegetable soup ( just like we had in Tuscany), an elegant Potato and Leek soup and a real chicken noodle soup everyone in the family will love.
Email Heidi@reids.com to make your reservations now. Cost is $55

New Harvest of Organically Grown Local Baby Ginger

It was my pleasure to join a small but excited group at Windcrest Farms in Monroe this past Monday for the first harvest of a new crop of Baby Ginger! Mary Roberts owner and farmer at Windcrest, a certified organic farm, grows all kinds of cool and unusual herbs and veggies, but this first crop of baby ginger was something special.

Roberts and her team started the ginger from organic seed from brought in from Hawaii early in the year and then transferred the tender young plants to their home in the ground in one of Windcrest's many greenhouses several months ago. The crop is finally ready and available for sale at the farm, at the Matthews' Farmers' Market from Windcrest on Saturday mornings and also, like much more of Mary's produce, in the produce department of Reid's Fine Foods on Selwyn Ave. in Charlotte..


I'll be in WCNC's Charlotte Today studio cooking with my friends, show hosts, Colleen Odegaard and Rob Tanner, on Thursday Oct 13, sharing a classic recipe for Japanese Steakhouse Ginger Salad dressing made with the locally grown rhizome and I am very excited. You can tune in - its channel 36 in Charlotte (6 on cable) and the show airs from 11 am to noon - I'll be on cooking sometime during the hour.

This is the first harvest of the baby ginger and its beautiful! This new baby ginger comes without the hard, heavy skin grocery store ginger always has, has a light and delicate flavor plus tons of health benefits as well.

Lots of recipes to choose from to enjoy this light and delicate Asian flavor, but here are three of my personal favorites -
Hope you'll visit Mary at the Market and the enjoy cooking with the baby ginger while it is here and available, fresh and in season - its really something special!

Classic Japanese Steak House Salad Dressing
3 Tbsp. minced onion
3 Tbsp. canola oil
2 Tbsp. raspberry vinegar
3 Tbsp. finely minced baby ginger
2 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 clove minced garlic
Sea salt and cracked pepper to taste

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.

Homemade Candied Ginger
1 pound fresh baby ginger, thin sliced (you will need to peel an older variety of ginger)
4 cups granulated sugar
4 cups water, plus more for the initial cooking
pinch of salt

Put the thin baby ginger slices in a large stainless steel pot, add enough water to cover and bring to a boil. Reduce heat; simmer for ten minutes. If you are making this recipe with older store-bought ginger you will want to repeat this precooking process one more time.

Mix the sugar and 4 cups of water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F measured on a candy thermometer

Remove from heat and let the ginger stand in the syrup for at least an hour while the mixture cools.

Remove the ginger from the syrup, reserving the syrup, and place the sliced ginger on a cake rack fitted over a baking sheet with sides. Drain the ginger and then sprinkle with additional sugar to coat both sides of the ginger. As the ginger cools more sprinkling sugar may be necessary.

For your own Ginger Ale
Combine:
1 to 2 Tbsp. of ginger syrup left over form making the candied ginger
sparkling water
Juice of one lime
Fill a tall glass filled with ice, add ginger syrup and the juice of a half of a lime and top with soda water. Adjust flavor adding more ginger syrup or lime as needed. Stir to blend and garnish with lime wedge or a sprig of fresh mint

ALL NEW Cooking Classes for August and September - at Reid's Cooking School at Reid's Fine Foods

July, August and September Cooking Classes
at Reid’s Cooking School
With Charlotte Culinary Expert, Heidi Billotto, Reid’s Cooking School Director
2823 Selwyn Ave. 704.377.1312

Reid's cooking classes are held in the cooking school kitchen just inside the wine bar at Reid's Fine Foods. Unless otherwise noted all classes are taught by Reid’s Cooking School Director, Heidi Billotto

Reservations are required.
Email Heidi@Reids.com to reserve your place in class. Be sure to inclue a phone number in your email. your reservation is confirmed by your payment. Once your reservation is recieved, Heidi will send a confirmation email with info on how to submit your payment and any other class details you may need.
Class size is limited It's always great fun!
Wine parings with every dish, recipes packets and wine notes for each class participant.
Questions? Email Heidi@Reids.com or call 704.377.1312


Saturday August 6, 11 am – 2 pm – Little Plates of Spain – A Line up of tip top Tapas hits the spot for all your late summer soirees. From Paella in a spoon to cabrales cheese souffles; and pork meatballs in a saffro sauce to smoked paprika potato puffs – this class is full of great cocktail party fare! Cost $65. Email Heidi@reids.com for reservations



Sunday August 7, 1-4 pm – Meet the Farmer - Cooking with Fresh Organic Herbs - Special guest Mary Roberts from Windcrest Farms – USDA certified organic plants and produce. We’ll prepare an entire meal from appetizer to dessert, each course with a focus on the taste of fresh picked herbs. Heidi will cook offering tips of perserving the flavor of late summer herbs along the way, while Mary will answer all of your questions about seasonal planting and growing. Mary have fresh cut herbs and herb plants at Reid’s for sale as well. And each class participant will receive a gift of a small fresh herb bouquet to take home. Cost $75. Email Heidi@reids.com for reservations.

Saturday August 13 – 11 am – 2 pm – Eat Well, Live Well – high protein Paleo- Friendly menus featuring local raised beef, pork and chicken. Cost $75. Email Heidi@reids.com for reservations

Sunday August 14 – 1-4 pm – Cooking with Fresh Local Eggs – crepes, omelets, souffles, breakfast and brunch dishes, homemade ice cream and more – Local eggs cook better, beat up lighter and fluffier, taste better and are better for you too. Cost $65. Email Heidi@reids.com for reservations

Sunday August 21 – 1-4 pm – Vegetarian and Vegan Cooking with Guest Chef Beverly McLaughlin of Beverly’s Gourmet Foods. Cost $85. Email Heidi@reids.com for reservations

Sunday September 4 – 1-4 pm – Labor Day Weekend on the Grill – no better time to grill out than the fall of the year and this class will get you off to a super start – recipes are perfect for tailgating, backyard entertaining and in home dinner parties too – on the menu: Heidi’s famous wild mushroom and goat cheese stuffed steaks; grilled pork sate with a creamy pecan dipping sauce, grilled whole chicken with local herbs and grilled banana splits with Nutella and Biscoff topping – oh my! Cost is $65. Email Heidi@reids.com for reservations.

Saturday September 24 – 11 am – 2 pm – Mexican Fiesta! – Celebrate and say ole. This class features tons of fun – on the menu – guacamole and grilled veggie salsa; faijita-stuffed poblanos on homemade Mexican rice; chicken enchildas with a spicy tomatillo sauce; and churros with a chocolate dipping sauce. Cost $65. Email Heidi@reids.com to make your reservations.

Sunday, September 25 – 1-4 pm – Guest Chef – TBA – Cost $85.

Anyone can cook, Let Heidi Billotto and Reid’s Cooking School show you how to make it fun!

Heidi's June and July Cooking Classes

The response to my monthly On the Farm classes has been overwhelming and with good reason - the farm tour and cooking class format combine to give us all a mindful experience of where our food comes from and how it is raised... this month and I very happy to say that I am teaching classes at two wonderful farms: Proffitt Family Farms in King's Mountain and New Town Farms in Waxhaw.

On the Farm at Proffitt Family Farms - Sunday, June 5 - 1 - 5 pm
Another of what has become our monthly "On the Farm" class with the Eagans and the Proffitts on their beautiful ranch at Proffitt Family Farms in King's Mountain. Class will begin at 1 pm with a farm tour where we will visit with the chickens, the horses, cows and bulls and meet Precious, the farm's newest calf! Then we'll all settle into the Eagan's beautiful home kitchen to cook with some of the best beef around. Cost is $65.
To register email Heidi at hlnc@carolina.rr.com

On the Farm at New Town Farms - Saturday, June 18 11 am - 3:30 pm
So happy to be cooking once again with my good friends, local farmers Sammy and Melinda Koenigsberg. The first time I toured the property at New Town Farms I told Sammy that if I lived there I would never leave - its a gorgeous peice of land and this time of year the feilds will be full of wonderful produce for us to pick, cook and enjoy! We'll also visit the chickens, collect some eggs and watch the Ossobaw pigs root around in the woods. New Town Farms is a fixture at the Matthews Community Farmers market and on many restaurant menus around town, too. Tour starts at 11 am with a class to follow in the kitchen at the Inn at New Town Farms. After class you'll be able to shop for produce and chicken, too. Cost $65.
To register email Heidi at hlnc@carolina.rr.com

Cooking Classes at the Reid's Fine Foods Cooking School - Almost every weekend and some weeknights,too, you'll find me Cooking Up A Storm in the kitchen at Reid's Cooking School.

The cooking school kitchen is neatly tucked in behind the wine bar at Reid's Fine Foods located at the corner of Selwyn and Colony in the heart of Myers Park. Classes are a blast - students enjoy generous samples and get to lend a hand in the action if they would like. Wine pairings from Reid's wine department with every course. Plus, when you come to a cooking class at Reid's, you'll enjoy a 10% same day shopping discount on anything in the store with the exception of wine and additional cooking classes.
Hope to see you Cooking Up A Storm at Reid's real soon!



Saturday, June 4; 11am – 2 pm – Eat well, Live well- Fear of Frying - Stop the saute but keep the crunch. You won't believe the faux frying techniques and the wonderful recipes that are the result of this fun and flavorful and lower in fat class. All recipes prepared within the guidelines of the Mediterranean-American Diet. Menu includes Heidi’s spicy sweet onion rings; faux fried fish and chips; fried chicken salad with fresh local greens and fried green tomatoes with from scratch pico de gallo.
Cost $65 per person. To register email Heidi@reids.com

Tuesday June 7 – 6:30- 8pm – Guest Chef – Tiz Benson and Anita Stack from Tizzerts host Cake College at Reid’s If you have ever seen a cake from Tizzert's you'll know that Tiz, Anita and staff are a whiz when it comes to cake decorating.
In class this dynamic duo of master bakers and cake decorators will show you all you need to know and it's amazing what you will learn. Class begins with a champagne toast to all that is sweet in life and continues with a fascinating and informative demonstration on assembling, frosting and decorating a cake. After you watch the masters, the opportunity to do it yourself finds each class participant, pastry bag and decorating tip in hand, learning to ice and decorating cupcakes, making icing pansies, roses, leaves and more! Sweet!
Cost $85 per person. THIS CLASS IS FULL - TO GET ON THE WAITLIST email Heidi@reids.com


Saturday June 11 – 11 – 2:30 pm – The Big O - Cooking with Olives Oils From Around the World! Heidi teaches this class once a year and it’s always a crowd pleaser - we'll start with a tasting of nearly a dozen different oils from around the world – all available on Reid’s retail shelves; and then cook with four of our favorites to make bistecca florentine ( a grilled steak marinated in extra virgin olive oil and fresh rosemary), lemon farro summer salad, braised chicken with gremolata and a semolina cake served with homemade olive oil gelato.
Cost $75 per person. To register email Heidi@reids.com


Sunday June 12 – 1-4 pm – Southern Suppers for Four or More - This class features a menu that will have everyone all saying “Ya’ll come back and have some more!”. On the menu, Heidi's creamy Macaroni and Cheese, collard greens with braised black-eyed peas, spicy shrimp and grits and chocolate pecan pie for dessert.
Cost $65 per person. To register email Heidi@reids.com

Sunday June 19 – 1-4 pm – On the Bone –This is the perfect class for all the Dad’s out there with a culinary bend and those among you who love to cook on the bone. Come and learn all the ins and outs of great dishes like classic Osso Bucco, stuffed braised Grateful Growers pork chops, herb-crusted rack of lamb and artichoke & Ashe county cheese-stuffed chicken breasts.
Cost $65 per person. To register email Heidi@reids.com

Sunday June 26 – 1- 4 pm – Guest Chef – A Taste of Passion 8 with Chef Luca AnnunziataIn this fabulous class, Chef Luca and his lovely wife Jessica, will offer us a taste of Passion 8, a tiny little bistro in Ft. Mill just over the state line, offering big flavors from their nightly market menu. At the restaurant Luca uses as much local product as he can and then takes it to another level. His talent in the kitchen is amazing, plus he's a great guy and tons of fun to cook with...come discover your passion, learn the tricks of the trade from this fabulous chef and discover why everyone is so passionate about Passion 8.
Cost $85 per person. To register email Heidi@reids.com


Saturday July 9 - 11 am - 2 pm – Food & Wine of Champagne –
A new take on a French cooking class in which we will prepare an entire meal from appetizer to dessert. Each course will be paired with a bit of the bubbly. We'll taste a bottle of the real stuff from France and then, through the meal, compare it to other sparkling wines from around the world. The food starts with an appetizer of tiny gougere ( or cheese filled puffs) to whet the appetite, a first course of seared scallops and leeks in a champagne sauce is followed by an entrée of sauteed chicken medallions with a mustard cream sauce. A salad of fresh greens with a champagne vinaigrette and luscious chocolate dessert round out the meal.
Cost $85 per person. To register email Heidi@reids.com

Sunday July 10 – 1-4 pm Steakhouse Dinner for Four
We’ll prepare all your steakhouse faves in this one, from crabcakes to that infamous blue cheese wedge; we’ll cook with local Proffitt Family Farms steaks and other fine cuts from Reid’s meat department and top this beefy class off with an incredible 10 minute chocolate souffle!
Cost $75 per person. To register email Heidi@reids.com

Saturday July 16 – 11 am -2 pm – Summer Seafood Shellfish and "finny" fish too, we'll grill, broil, saute, braise and bake all of your favorite fish cooked to perfection. Menu includes Green shelled mussels in pernod butter; summer shrimp sliders; whole boneless Nc trout with a tomato and caper coulis and seared salmon with Yah’s mango salsa. Tell 'em Charlie the tuna set you...
Cost $75 per person. To register email Heidi@reids.com

Sunday July 17 – 1-4 pm – Guest Chef Josh Keilman from Passion 8 Bistro The oh-so-sweet side of Passion 8 Bistro. We are fortunate to have another chef from Passion 8 bistro join us on the guest chef docket. This class is with sous chef extrordinaire, Josh Keilman. Josh’s focus in this class will be summertime sweets –come, watch him work his creative magic as he teaches us all a bit about the sweeter side of Passion 8.
Cost $85 per person. To register email Heidi@reids.com

Saturday July 23 – 11 am – 2 pm – Food and Wine of France – A complete French meal for you own haute cuisine at home. We'll start with classic French Caesar salad with homemade croutons, real french onion soup, individual servings of seafood en croute, savory herb-stuffed tomatoes and ice cream profiteroles with The Secret Chocolatier’s chocolate and caramel sauce. In the words of our dear Julia, “Bon Appetit!
Cost $65 per person. To register email Heidi@reids.com

Sunday July 24 – 1-4 pm – Guest Chef Bruce Moffet – A Taste of Barrington’s
Barringtons has been one of Charlotte’s favorites for upscale
American cuisine for over ten years now. With chef and owner Bruce Moffett at the helm from the very beginning, the restaurant has been named “Tops for food in Charlotte” in the Zagat Top Restaurants in America Guide from 2003 to 2010. In this class Bruce shares his talent and expertise in working with class participants to prepare an entire meal a la Barrington’s. You won’t want to miss it!
Cost $85 per person. To register email Heidi@reids.com

Heidi's Grilling Burgers On TV - WBTV Morning Show May 28, 2011

Enjoy this great grilled burger recipe that I prepared on WBTV's Morning Show ( click here for video) and at my Summer Cookout Class at Reid's Fine Foods.
More Cooking Classes to come - every weekend at Reid's as well as two On the Farm cooking classes in June - one at Proffitt Family Farms Sunday June 5 and the other at New Town Farms on Saturday June 18. - I'd love to have you join us - for more info contact me at Heidi@Reids.com and I'll fill you in on all the details.

INSIDE OUT PROFFITT FAMILY FARMS CHEESE BURGERS
Recipe by Charlotte Culinary Expert, Heidi Billotto
Reid’s Cooking School Director
heidi@reids.com
As seen on WBTV's Morning Show - May 28, 2011 (7:20 am - oh my!)



2 lbs. Proffitt Farms ground beef (available directly from Proffitt Farms on Saturday mornings at the Yorkmont Road and Atherton Mill farmers' markets and at Reid's Fine Foods' award winning meat department every day of the week!)
3 Tbsp. whole coriander seed, toasted and coarsely ground
2 Tbsp. mustard seed, toasted and coarsely ground
1 Tbsp. sea salt
1 tsp. cracked black pepper
¼ cup sundried tomatoes, pack in oil, drained and chopped
1 Tbsp. minced basil
1 Tbsp. minced oregano
1 carton mozzarella balls

Combine all ingredients except cheese. Reshape into little patties, stuffing a small bit of cheese into the center of each patty, making sure to completely surround the cheese with the beef. Grill until the beef is at least to a medium temp. Serve on biscuits or buns or as in atop a lettuce leaf and tomato slice and finished with burger and bacon sauce.

Burger N bacon sauce
Recipe from Heidi Billotto

3-4 slices bacon, cut into small pieces
1 Tbsp. sherry vinegar
1 Tbsp. spicy whole grain mustard
1 Tbsp. Worcestershire sauce
1/2 cup ketchup
2 tsp. minced chives
2 tsp. minced tarragon

Brown bacon until tender-crisp. Add remaining ingredients to the pan and blend until smooth. Serve hot with burgers or any other grilled steak.

Heidi's May, June and July Cooking Classes

As the director of the new Reid's Cooking School at Reid's Fine Foods on Selwyn Ave in Charlotte, at I'm very excited to let you know that cooking classes at Reid's are kicking off with a Cooking with Fresh Herbs class this Satruday morning from 11 am - 2 pm.

Cooking classes at the new Reid's are going to really be something special. With our brand new state-of-the-art cooking school kitchen, we have the luxury of space for hands-on opportunities in every class. Of course if you'd rather sit and watch and eat and drink to join in on the fun that way, that's fine too.
Each class will focus on one seasonal topic and will include four different recipes, each paired with a specially selected wine from Reid's wine department, headed by our own wine afficianado Leyla Arcovio.

Reservations for each class are a must and your advance payment confirms your reservation. Eventually you will be able to register online but, until the new website is up and running, simply email me at Heidi@Reids.com to make reservations for your favorite class or classes and I'll be in touch with the details.

In addition to our regularly scheduled classes, taught by yours truly and a number of special guest chefs, Reid's Cooking School is also proud to present a host of complimentary culinary seminars during the week. These seminars, called Just a Taste, feature food and products from many of the local farmers, vendors and producers that Reid's is proud to support. Drop by a store for a complete list of these complimentary seminars

Read on for the list of May, June and July cooking classes. Hope to hear from you soon,
I look forward to cooking with you at my home, On the farm, and at the new Reid's Cooking School at Reid's Fine Foods


May Cooking Classes at Reid's

Saturday, May 14; 1-4 pm - Cooking with Fresh Herbs - This class is a seasonal favorite. Heidi will bring in a variety of herbs and herbs seedlings and talk briefly about planting, growing and herb care as well as drying, freezing and preserving these fragrant and flavorful greens in the guise of compounded butters, pestos and herb vinegars. Recipes run the gamut from simple basil, tomato and mozzarella bruschetta to turkey and sage pesto panini, Springtime herb roasted bone-in chicken breasts and a saute of seafood with a herb buerre blanc.

Cost $65 per person. To register email Heidi@reids.com



Sunday, May 22; 1-4 pm - Food and Wine of Italy - Italian food makes everyone happy; in this class participants will watch and work with Heidi to prepare an entire authentic Italian meal perfect for Spring and summertime entertaining. Included on the menu: a creamy wild mushroom risotto, roasted local beet and orange salad and from scratch fettucini with two sauces mouth water sauces. And for dessert - cannoli, of course.

Cost $65 per person. To register email Heidi@reids.com



Saturday, May 28; 11-2 pm - Summer Family Cookout - Great new recipes for you to finish on the grill or prepare in advance to entertain family and friends alike - perfect for you Memorial Day weekend festivities. Menu includes brie-stuffed burgers made with Proffitt Family Farms beef; zippy, zesty BBQ ribs; roasted pesto potato salad; and a dessert duo of Snickers studded brownies and Milky Way Dark studded blondies - yum!

Cost $65 per person. To register email Heidi@reids.com



June Cooking Classes at Reid's

Saturday, June 4; 11am - 2 pm - Eat well, Live well- Fear of Frying

Stop the saute but keep the crunch. You won't believe the faux frying techniques and the wonderful recipes that are the result of this fun and flavorful and lower in fat class. All recipes prepared within the guidelines of the Mediterranean-American Diet. Menu includes Heidi's spicy sweet onion rings; faux fried fish and chips; fried chicken salad with fresh local greens and fried green tomatoes with from scratch pico de gallo.

Cost $65 per person. To register email Heidi@reids.com



Tuesday June 7 - 6:30- 8pm - Guest Chef - Tiz Benson and Anita Stack from Tizzerts host Cake College at Reid's

If you have ever seen a cake from Tizzerts you'll know that Tiz, Anita and staff are a whiz when it comes to cake decorating.

In class this dynamic duo of master bakers and cake decorators will show you all you need to know and it's amazing what you will learn. Class begins with a champagne toast to all that is sweet in life and continues with a fascinating and informative demonstration on assembling, frosting and decorating a cake. After you watch the masters, the opportunity to do it yourself finds each class participant, pastry bag and decorating tip in hand, learning to ice and decorating cupcakes, making icing pansies, roses, leaves and more! Sweet!

Cost $85 per person. To register email Heidi@reids.com



Saturday June 11 - 11 - 2:30 pm - The Big O - Cooking with Olives Oils

Heidi teaches this class once a year and it's always a crowd pleaser - we'll start with a tasting of nearly a dozen different oils from around the world - all available on Reid's retail shelves; and then cook with four of our favorites to make bistecca florentine ( a grilled steak marinated in extra virgin olive oil and fresh rosemary), lemon farro summer salad, braised chicken with gremolata and a semolina cake served with homemade olive oil gelato.

Cost $75 per person. To register email Heidi@reids.com

Sunday June 12 - 1-4 pm - A Taste of the South This class features a menu that will have everyone saying "Ya'll come back and have some more!". On the menu, Heidi's famous (well, almost) four cheese Macaroni and Cheese, collard greens with braised black-eyed peas, shrimp and grits and chocolate pecan pie for dessert.

Cost $65 per person. To register email Heidi@reids.com

Sunday June 19 - 1-4 pm - On the Bone This is the perfect class for all the Dad's out there with a culinary bend and those among you who love to cook on the bone. Come and learn all the ins and outs of great dishes like classic Osso Bucco, stuffed braised Grateful Growers pork chops, herb-crusted rack of lamb and artichoke & Ashe county cheese-stuffed chicken breasts.

Cost $65 per person. To register email Heidi@reids.com



Saturday June 25 - 11 am - 2 pm - Food and Wine of Spain - This class concentrates on the sweet and savory flavors of Spain -saffron, smoked paprika and a tasty mix of chicken pork and seafood. You'll say "Ole" to the menu full of fine recipes from empanadas and chorizo laced black bean soup to a classic paella and a soft and creamy flan for dessert. As always, a delicious array of wines to pair with each course plus our own homemade sangria.

Cost $65 per person. To register email Heidi@reids.com


Sunday June 26 - 1- 4 pm - Guest Chef - A Taste of Passion 8 with Chef Luca Annunziata

In this fabulous class, Chef Luca and his lovely wife Jessica, will offer us a taste of Passion 8, a tiny little bistro in Ft. Mill just over the state line, offering big flavors from their nightly market menu. At the restaurant Luca uses as much local product as he can and then takes it to another level. His talent in the kitchen is amazing, plus he's a great guy and tons of fun to cook with...come discover your passion, learn the tricks of the trade from this fabulous chef and discover why everyone is so passionate about Passion 8.

Cost $85 per person. To register email Heidi@Reids.com


JULY COOKING CLASSES At Reid's

Saturday July 9 - 11 am - 2 pm - Food & Wine of Champagne -

A new take on a French cooking class in which we will prepare an entire meal from appetizer to dessert. Each course will be paired with a bit of the bubbly. We'll taste a bottle of the real stuff from France and then, through the meal, compare it to other sparkling wines from around the world. The food starts with an appetizer of tiny gougere ( or cheese filled puffs) to whet the appetite, a first course of seared scallops and leeks in a champagne sauce is followed by an entrée of sauteed chicken medallions with a mustard cream sauce. A salad of fresh greens with a champagne vinaigrette and luscious chocolate dessert round out the meal.

Cost $85 per person. To register email Heidi@reids.com



Sunday July 10 - 1-4 pm Steakhouse Dinner for Four

We'll prepare all your steakhouse faves in this one, from crabcakes to that infamous blue cheese wedge; we'll cook with local Proffitt Family Farms steaks and other fine cuts from Reid's meat department and top this beefy class off with an incredible 10 minute chocolate souffle!

Cost $75 per person. To register email Heidi@reids.com



Saturday July 16 - 11 am -2 pm - Summer Seafood Shellfish and "finny" fish too, we'll grill, broil, saute, braise and bake all of your favorite fish cooked to perfection. Menu includes Green shelled mussels in pernod butter; summer shrimp sliders; whole boneless Nc trout with a tomato and caper coulis and seared salmon with Yah's mango salsa. Tell 'em Charlie the tuna set you...

Cost $75 per person. To register email Heidi@reids.com



Sunday July 17 - 1-4 pm - Guest Chef Josh Kielman from Passion 8 Bistro

The oh-so-sweet side of Passion 8 Bistro. We are fortunate to have another chef from Passion 8 bistro join us on the guest chef docket. This class is with sous chef extrordinaire, Josh Kielman. Josh's focus in this class will be summertime sweets -come, watch him work his creative magic as he teaches us all a bit about the sweeter side of Passion 8.

Cost $85 per person. To register email Heidi@reids.com



Saturday July 23 - 11 am - 2 pm - Food and Wine of France - A complete French meal for you own haute cuisine at home. We'll start with classic French Caesar salad with homemade croutons, real french onion soup, individual servings of seafood en croute, savory herb-stuffed tomatoes and ice cream profiteroles with The Secret Chocolatier's chocolate and caramel sauce. In the words of our dear Julia, "Bon Appetit!

Cost $65 per person. To register email Heidi@reids.com



Sunday July 24 - 1-4 pm - Guest Chef Bruce Moffet - A Taste of Barrington's

Barringtons has been one of Charlotte's favorites for upscale

American cuisine for over ten years now. With chef and owner Bruce Moffett at the helm from the very beginning, the restaurant has been named "Tops for food in Charlotte" in the Zagat Top Restaurants in America Guide from 2003 to 2010. In this class Bruce shares his talent and expertise in working with class participants to prepare an entire meal a la Barrington's. You won't want to miss it!

Cost $85 per person. To register email Heidi@reids.com


At Home with Heidi -

The Basics of Grilling Out - Thursday night May 26 - 6:30-9pm

Hone your grilling skills and technique in this class where we'll prepare beef, chicken, fish and veggies all out on the grill! All new recipes for appetizers,entrees sides and even a grilled dessert - all perfect for Memorial Day weekend, late Spring and Summer entertaining and all of your summertime family cookouts. Cost: $65 per person. To register email Heidi at hlnc@carolina.rr.com



The response to my On the Farm classes has been overwhelming and with good reason - the farm tour and cooking class format combine to give us all a mindful experience of where our food comes from and how it is raised... this month and I very happy to say that I am teaching classes at two wonderful farms: Proffitt Family Farms in King's Mountain and New Town Farms in Waxhaw.



On the Farm at Proffitt Family Farms -

Sunday, June 5 - 1 - 5 pm

Another of what has become our monthly "On the Farm" class with the Eagans and the Proffitts on their beautiful ranch at Proffitt Family Farms in King's Mountain. Class will begin at 1 pm with a farm tour where we will visit with the chickens, the horses, cows and bulls and meet Precious, the farm's newest calf! Then we'll all settle into the Eagan's beautiful home kitchen to cook with some of the best beef around. Cost is $65.

To register email Heidi at hlnc@carolina.rr.com





On the Farm at New Town Farms -

Saturday, June 18 11 am - 3:30 pm

So happy to be cooking once again with my good friends, local farmers Sammy and Melinda Koenigsberg. The first time I toured the property at New Town Farms I told Sammy that if I lived there I would never leave - its a gorgeous peice of land and this time of year the feilds will be full of wonderful produce for us to pick, cook and enjoy! We'll also visit the chickens, collect some eggs and watch the Ossobaw pigs root around in the woods. New Town Farms is a fixture at the Matthews Community Farmers market and on many restaurant menus around town, too. Tour starts at 11 am with a class to follow in the kitchen at the Inn at New Town Farms. After class you'll be able to shop for produce and chicken, too. Cost $65.

To register email Heidi at hlnc@carolina.rr.com

Complimentary Cooking Classes this Saturday at Reid's Fiine Foods

"Its the Cheesiest"
this Saturday at Reid's with back to back, complimentary cooking classes featuring the fine product from the Reid's cheese case

Join me this Saturday, April 30 from 11 am till 7 pm for a series of mini cooking classes, all on the hour, all a part of Reid's Fine Foods Grand Opening Weekend. Reids is located at 2823 Selwyn Ave at teh corner of Selwyn Ave. annd Colony Rd. The number at the store is 704.377.1312.

On Saturday, I'll be featuring one recipe in each mini class, all centered around the array of taste temping product in the cheese case at Reid's Fine Foods.

No reservations needed - just drop by, say hello, pick up a recipe, take a taste and then shop your way through the store....I'll see you Cooking Up A Storm at Reid's Fine Foods.

COOKING CLASS TIMES AND TOPICS
11 - 11:45 am - mini grilled cheese sandwhiches made from locally produced Ashe County Cheddar cheese and served with Reid's homemade marinara for dipping

Noon - 12:45 pm - local Bosky Acres goat cheese spread thick on a slice of tasted french bread and drizzled with locally produce Cloister ancho chili pepper honey

2-2:45 pm - ooey gooey baked bries and warm and creamy Ashe County Juusto cheese served with fresh fruit and crackers

3-3:45 pm - baked sweet potato fries from the Reid's frozen food case with a trio of locally made blue cheese dips and dressings; and cambozola cheese with warm grilled pears

4-4:45 pm - braised garlic, white beans and tomatoes over local Goat lady Dairy goat cheese

5-5:45 pm - Heidi's homemade pesto made with fresh Italian Parmesan and served with real Italian Buffalo mozzarella and a fine smoked mozzarella

6-6:45 pm - Local strawberries from Reid's produce department served wtih black pepper, fine balsamic vinegar and creamy mascarpone cheese

A Time For Chocolate

ITALIAN CHOCOLATE MOUSSE
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
as seen on WBTVs Morning Show
April 16, 2011
link to video

8 oz. bittersweet or semi sweet chocolate chips
8 Tbsp. butter, cut into small pieces
2 Tbsp. vanilla extract
2 Tbsp. coffee syrup ( or any other flavor you would like) ( optional)
10 Tbsp. egg substitute
½ cup sugar
8 oz. mascarpone or cream cheese
1 cup heavy cream, whipped

Melt the chocolate together with the butter in a saucepan or in the microwave, remembering that in the microwave, chocolate holds its shape.
Blend the warmed mixture until smooth. Stir in the flavored syrup and vanilla extract. Allow to cool. Meanwhile, combine the egg substitute and sugar in a large bowl and beat until thick and pale yellow in color – the sugar should be completely dissolved. Beat the cream cheese and the egg mixture into the cooled chocolate mix. Fold in the whipped cream. Cover and chill until ready to serve.

Cooking with Local Mushrooms

TRUFFLED MUSHROOM CROSTINI
Recipe from Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com
As seen as WCNC’s Charlotte Today April 14, 2011
click here for video

24 1/3-inch-thick baguette slices
2 Tbsp. extra virgin olive oil
1 minced shallot
2-3 cups chopped mixed button, local or wild mushrooms, chopped and squeezed dry in a towel to remove excess moisture to make what is called a “duxelle”
1 Tbsp. extra virgin olive oil
1/4 cup whipping cream
1 tsp. minced fresh rosemary leaves, minced
1/2 teaspoon grated lemon zest
Hot Shot pepper blend and truffle sea salt to taste
A drizzle of truffle oil
1 cup grated Manchego cheese
1/2 cup freshly grated Parmesan cheese

Toast baguette slices in oven until golden brown. Cool. Heat oil in large skillet over medium-high heat. Add shallot; sauté until slightly soft. Add mushrooms; sauté until they begin to brown. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with truffle salt, Hot Shot pepper blend and truffle oil. Cool. Mix in both cheeses.

To serve: Top each toast with about 1 hearty tablespoon of the mushroom topping. Place on a parchment paper-lined baking sheets. Broil until cheese is melted and begins to brown slightly.
The mushroom mix is also delish stuffed beneath the skin of a baked chicken breast or thigh, on broiled lamb chops, as an add on to your favorite beef or veggie burger or atop a grilled piece of fish.

Spring into April, and May with More of Heidi's Cooking Classes

Happy Spring! With local farmers' markets kicking into high gear and fresh herbs ready to be planted and picked, this is a perfect time to start Cooking Up A Stormll

With the exception of my monthly On the Farm class at Proffitt Family Farms, all of the classes listed below, will be held in the intimate setting of my south Charlotte home.

Email or call to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.

Class size is limited. You and your fellow classmates can watch or lend a hand if you'd like and together will learn to chop, slice, simmer and saute along the way.

It's always a blast!

Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $55 - $75 per person depending on the class.

For reservations for any of the classes listed below, simply email Heidi at hlnc@carolina.rr.com


Food, Wine and Conversations of Italy with guest Nada Vergili
Saturday April 9 11 am - 3 pm Cost - $65

Heidi Billotto and the entertaining Nada Vergili of Nada's Italy join forces in the kitchen for and afternoon of fun and flavor!

As class participants watch and work with Heidi and Nada to prepare an entire authentic Italian meal perfect for Spring and summertime entertaining, special cooking class guest Nada Vergili will be teaching us all about this beautiful regions of Italy as well as fun little Italian expressions, sayings and phrases - plus how to talk with our hands! All as we eat and drink our way through the afternoon.

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com



Don't Skimp on the Shrimp - A Class Featuring One of Our Regions Tastiest Summer Seafoods
Saturday April 16 11 am - 2:30 pm Cost $65

In this taste tempting class Heidi will lead participants in preparing a variety of shrimp dishes that would do Bubba Gump proud.

With local sweet and tender red shrimp running now off the Georgia coast - what could be better?

We'll cook on the grill, the stove top and in the oven.

On the menu: a savory stuffed shrimp appetizer, spectacular shrimp scampi and variations thereof; a creamy rich shrimp bisque, hearty shrimp burgers and a summery Southern pickled shrimp salad!
To make reservations for this class, email Heidi at hlnc@carolina.rr.com


On the Farm at Proffitt Family Farms
Cooking Class and Farm Tour
Sunday May 1 1-5 pm Cost $65

Shelley and Brian Eagan and I met several years ago, while I was teaching cooking classes at Reid's Fine Foods' old uptown location and started featuring their beef, locally raised on certified organic pastures, in my classes. One taste and I was hooked; the flavor of the beef is amazing, as is the farm and of course, Shelley and Brian, their children Dewi and Zoe and Shelley's parents Diane and Steve Proffitt. So much so that we've decided to hold another "On the Farm" class with the Eagans and the Proffitts in their beautiful kitchen at Proffitt Family Farms in King's Mountain. Can't wait!

Hopefully the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens, the horses, cows and bulls and maybe even a littel calf or two! Then we'll all settle into the Eagan's beautiful home kitchen to cook with some of the best beef around.

Afterwards, class participants are invited to stock their freezers with a shopping spree at the farm store.

To make your reservations for this class, email Heidi at hlnc@carolina.rr.com

Make Mine Marinated
Thursday April 28 6:30-9:30 pm $65
A great little class featuring easy summer recipes all marinated and brined to bring out the fullest of flavors.
This is a fabulus group of recipes for all of your summetime grilling and al fresco dining adventures!
Recipes include: marinated local mushroom and grilled salmon salad with farmers' market greens; marinated Grateful Grower's pork with a savory blueberry sauce; Greek lamb and chicken kabobs with a homemade tzatziki sauce made from locally-made yogurt and apple cider brined duck breast with Calvados cream sauce, oh my!

To make your reservations for this class, email Heidi at hlnc@carolina.rr.com

Heidi's March and April Cooking Classes

COOKING AT HOME WITH HEIDI
Here's how it all works - All of the classes in this newsletter will be held in the intimate setting of my south Charlotte home.
Reservations are a must! - Email me to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.
Class size is limited. You and your fellow classmates can watch or lend a hand
if you'd like and together will learn to chop, slice, simmer and saute along the way.
It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $55 - $75 per person depending on the class.




Fresh From the Farmers' Market
THIS THURSDAY MARCH 24
6:30-9:30 pm
$55 PER PERSON
To register, email me at hlnc@carolina.rr.com

Eat Well, Live Well - Fresh from the Farm Dinner for Four
My monthly On the Farm Classes have been so very popular that I thought I would do an "at home" version with the same theme.
This week, I'll head out to several local farmers' markets and pick the freshest product and proteins; then in class we'll whip my all local finds into a fabulous dinner for four. The menu will include: seared seafood fillet with baby beet and local greens salad; herb baked local chicken with pan roasted carrots, potatoes and tatzaki sauce; Proffitt farms brie and beef burgers with a homemade bearnaise and a local mushroom and kale ravioli.
To make your reservations for this class, email Heidi at hlnc@carolina.rr.com

Make-your-own Pizza and Calzones
SAT. MAR 26 11am- 2:30 pm
$55 per person
From homemade sauces and two tasty from-scratch doughs, this class is easy and entertaining.

We'll prepare three different pies including a mozzarella-stuffed crust margarita pizza, a cheeseburger pizza and a farmers' market veggie pie; plus a Greek spinach, mushroom and feta calzone - Yum! These recipes are perfect for the family - great for entertaining too.

To make your reservations for this class, email Heidi at hlnc@carolina.rr.com


Cooking and Growing Fresh Herbs
Thursday March 31
6:30-9:30 pm
$55 per person

Spring is in the air and in this class we'll get a jump on the season with tips for starting or adding to you own home herb garden plus great herb infused recipes including pestos and vinegars; herb springrolls, a springtime tabouli with herb crusted rack of lamb; chicken with herbs de province and baked salmon with an easy dill buerre blanc.
To Make reservations for this class, email Heidi at hlnc@carolina.rr.com

Springtime Hors D'ooeuvres
Sunday April 3, 1 - 4 pm
$55 per person

Just in time for you to plan the perfect Springtime soiree. One of my most popular topics with suddenly Springtime theme. Recipes include Oh So Southern pickled shrimp, truffled mushroom crostini, bite-sized beef wellington, hummus and "taboulied" quinoa with homemade potato chips and little, local strawberry cheesecake tarts.
To Make reservations for this class, email Heidi at hlnc@carolina.rr.com

Food and Wine and Italian Lifestyle
Saturday April 9, 11am - 3 pm
$65 per person
With special guest NADA VERGILI

Join us for this fun and oh so popular Springtime Italian class as Nada Vergili of Nada's Italy joins forces in the kitchen with me for and afternoon of fun and great food!

As class participants watch and work with me to prepare an entire authentic Italian meal perfect for entertaining or a family meal, cooking class guest Nada Vergili will be teaching us all about this beautiful regions of Italy as well as fun little Italian expressions, sayings and phrases - plus how to talk with our hands! All as we eat and drink our way through the afternoon. Its truly a wonderful way to spend your day!
To make your reservations for this class , email Heidi at hlnc@carolina.rr.com

Coming May 1 -
On the Farm at Proffitt Family Farms
Sunday May 1
1-5 pm
$65 per person

An early heads up on the next date for this very popular class -
COOKING ON THE FARM AT PROFFITT FAMILY FARMS

Proffitt Family Farms in Kings Mountain is home to my friends ranchers Shelley and Brian Eagan and their family. Proffitt Family Farm is the only cattle ranch in NC to raise cattle on certified organic pastures.
This beef is pasture finished, dry aged, 100% grass fed, USDA procesed with no hormones and no antibiotics.

Shelley, Brian and I have all been blown away by the overwhelming response to these classes, so, we've planned another for Sunday May 1 - hope you will be able to join us for an experience that will change the way you think about the beef you eat.

Class begins with a farm tour where we will visit with the chickens, the horses and of course, the cows, bulls and maybe even a calf or two; then we'll all settle into the Proffitt's beautiful home kitchen to cook with some of the best beef around.

Afterwards, class participants are invited to stock their freezers with a shopping spree at the farm store.
To make reservations for this class, email Heidi at hlnc@carolina.rr.com

Cooking with Local Eggs

Make your own omelet
Recipe from Charlotte Culinary Expert Heidi Billotto
As seen on WBTV’s Morning Show, Sat March 19, 2011
hlnc@carolina.rr.com
click here to link to video

2 or 3 local eggs
Big pinch of salt
Pinch of pepper
Finely minced herbs, if you would like
1 Tbsp. butter
Your favorite fillings: for example: ham and cheese; cream cheese, avocado and salsa; tomatoes, mozzarella and basil; turkey and cheese

Beat the eggs and seasonings in a mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.
Place the butter in an omelet pan or non stick small frying pan and carefully set over very high heat. As the butter melts, tilt the pan in all directions to coat the sides. When the butter is all melted it is time to pour in the eggs.
Using the flat side of a fork against the bottom of the pan, stir the eggs quickly to beat in air, then gently spread them continuously all over the bottom of the pan as they thicken. When they are just cooked, add your choice of filling to the pan. Top the eggs withfilling on the side of the eggs that is opposite the handle of the pan.
Then lift the handle of the pan to tilt it slightly. Use a fork to scoop the eggs beside the handle of the pan up and over the side with the filling. Still holding the pan tilted over the heat, run your fork around the lip of the pan under the far edge of the omelet to be sure it has not adhered to the pan. Hold the pan tilted over heat for 1 or 2 seconds to brown the bottom of the omelet very lightly, but not too long or the eggs will overcook.
Place the pan back flat on the burner. Grasp the handle of your pan from underneath and flip the omelette over and out onto your plate.
TA-DA you did it  now enjoy!!

SEAFOOD WITH BALSAMIC BROWN BUTTER SAUCE AND RED WINE MUSHROOM CONFIT

RECIPE FROM CULINARY EXPERT HEIDI BILLOTTO
AS SEEN ON Charlotte Today Thursday March 10
HLNC@CAROLINA.RR.COM
Click here for video

1/2 stick butter
4 Tbsp. extra virgin olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. your favorite whole grain mustard
2 Tbsp. capers
4 servings your favorite local seafood fillet
salt and pepper
Olive oil
2-3 cups of sliced or chopped local mushrooms
2 Tbsp. tomato paste
1 cup red wine
½ cup broth
1-2 Tbsp. minced thyme leaves

For the butter sauce: Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Add capers. Season sauce with salt and pepper.
For the mushrooms: Sauté mixed mushrooms in olive oil till browned and tender, cooked fresh mushrooms first and then adding in any canned or soaked dry mushrooms. Add red wine and allow to reduce to ¼ cup; add tomato paste, broth and thyme. Cook until naturally thickened.
Season fish with salt and pepper. Either grill over high heat or bake at 400 degrees for 10 minutes per inch of thickness when fillet is measured at its thickest spot.
Serve grilled fish over mushrooms, top with balsamic brown butter.

March and April Cooking Classes with Heidi Billotto

COOKING AT HOME WITH HEIDI
Here's how it all works - All of the classes in this newsletter will be held in the intimate setting of my south Charlotte home.
Reservations are a must! - Email or call me to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.

Class size is limited. You and your fellow classmates can watch or lend a hand
if you'd like and together will learn to chop, slice, simmer and saute along the way.

It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $55 - $75 per person depending on the class.



FULL - SAT. Mar 12 11 am - 3 pm Cost $65 - Another of my very popular FOOD, WINE AND CONVERSATION OF ITALY cooking classes with special guest NADA VERGILI


FULL - SUN. Mar 13 1 - 4:30 pm Cost $65 - Another of my very popular FOOD, WINE AND CONVERSATION OF ITALY cooking classes with special guest NADA VERGILI

SAT March 19 - 11am - 2:30 pm Cost $55 - Vegetarian Cuisine
Looking for great meatless menus? In this class, we'll prepare an entire meal even the most veracious carnivore will love - all without beef, chicken, pork or seafood. Recipes from appetizer to dessert will include fresh local veggies and fruits in addition to dairy products, nutritious whole grains such as quinoa and kamut, beans, peas, tofu and tempeh. Delish!

To make your reservations for this class, email Heidi at hlnc@carolina.rr.com.


FULL - SUN. Mar 20 1-4:30pm Cost $65 - On The Farm at Proffitt Family Farms in King's Mountain, NC with our hosts Shelley and Brian Eagan.

Our next On the Farm class at proffitt farms will be May 1 - cost $65

Sign up for the May 1 class now by emailing Heidi at hlnc@carolina.rr.com


THURS. Mar. 24 - 6:30-9:30 pm Cost $55 -
Eat Well, Live Well - Fresh from the Farm Dinner for Four

My monthly On the Farm Classes have been so very popular that I thought I would do an at home version with the same theme. So, the week before this class, I'll head out to several local farmers' markets and pick the freshest product and proteins; then in class we'll whip my all local finds into a fabulous dinner for four. The menu will include fish, chicken, pork or beef and eggs plus lots of fresh seasonal veggies...

To make reservations for this class, email Heidi at hlnc@carolina.rr.com


SAT. MAR 26 11am- 2:30 pm - Cost $55 - Make-your-own Pizza and Calzones

From homemade sauces to from-scratch dough, this class is easy and entertaining. We'll prepare three different pies and one calzone with a variety of toppings and fillings all full of fabulous flavor. Perfect for the family - great for entertaining too.

To make your reservations for this class, email Heidi at hlnc@carolina.rr.com



THURS. Mar 31 - 6:30-9:30 pm - Cost $55 - Cooking with Fresh Herbs
Spring is in the air and in this class we'll get a jump on the seaon with tips for starting or adding to you own home herb garden plus 4-5 great herb infused recipes including a trio of pestos and a pair of homemade herb vinegars which we'll combine to make a springtime tabouli with herb crusted rack of lamb; also on the menu - chicken with herbs de province and pesto potato salad as well as a baked salmon with an easy dill buerre blanc.

To Make reservations for this class, email Heidi at hlnc@carolina.rr.com

SUN April 3 - 1-4 pm - Cost $55 - Springtime Hors D'oeuvres

Just in time for you to plan your next summer soiree. One of our most popular topics with suddenly springtime theme. Recipes include Oh So Southern pickled shrimp, Marinated Greek chicken kabobs with tzatziki sauce, make-your-own spring rolls and more.

To Make reservations email Heidi at hlnc@carolina.rr.com


THURS April 7 - 6:30-9:30 pm Cost $55 - AN EASY BUT ELEGANT DINNER FOR FOUR

A great meal from appetizer to dessert made up of several of my favorite dishes including crabmeat stuffed zuchinni cups, a fabulous mushroom and brie soup, grilled halibut with a roasted veggie ragu and an incredible caramel apple tart- yum!

To Make reservations email Heidi at hlnc@carolina.rr.com


SAT April 9 - 11 am - 3 pm - Cost $65 - Another of my very popular FOOD, WINE AND CONVERSATION OF ITALY cooking classes with special guest NADA VERGILI
To Make reservations email Heidi at hlnc@carolina.rr.com

SUN April 10 - 1-4:30pm - Cost $65 - Another of my very popular FOOD, WINE AND CONVERSATION OF ITALY cooking classes with special guest NADA VERGILI

To Make reservations email Heidi at hlnc@carolina.rr.com

TWO FUN (and flavorful) TELEVISED COOKING SPOTS

Tune into WCNC's midday programming from 11 am - noon each day and you'll find me cooking on air LIVE the second Thursday of each month.

Then, I appear the third satruday or sunday on WBTV's The Morning Show to share a seasonal recieps once again.


For February, on WCNC I prepared a wonderfully delicious Classic Italian Lasagna, similar to the recipe I've featured in my Food, Wine and Conversations of Italy Cooking Classes.
On WBTV, I've prepared on of my favorite hors d'oeuvre recipes - spanekopeta.
Both recipes are here witht he links to the video and some photos too - hope you enjoy....firs the lasagna recipes and then scrolldown for the spanekopeta.

For the very best lasagna results, I suggested using fresh sheets of pasta, available locaaly in Charlotte at Pasta & Provisions on Providence Road.

Ingredients for the spanekopeta are available at any grocery story but made even better with the additon of local goat or feta cheese from Charlotte's own Bosky Acres - buy some this weekend at the Yorkmont Road Regional Farmers' market or the Matthews Community Farmers' Market.

Meatless Lasagna Classica
From Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
As seen on WCNC's Charlotte Today Feb 10,2011
Click here to see the video

For the MARINARA SAUCE:
2 carrots, finely minced
2 stalks of celery, finely minced
½ red onion, finely minced
2 Tbsp. dried oregano
1 Tbsp. extra virgin olive oil
½ cup hearty red wine ( optional)
6 cans diced or whole tomatoes, with liquid, mashed
About ¼ cup fresh basil leaves, shredded ( or cut in a chiffonade)

Heat the olive oil for a minute ro so in the bootm of a large sauce pan. Add the minced carrots, celery and onion. This veggie mixture is called a mirepoix and it will be what flavors the sauce. Add the dried oregano to the mirepoix and saute until the veggies are very tender. Add the wine and allow it to reduce until almost no liquid is in the pan. Add the tomatoes. Stir. Bring to a boil then reduce heat to a simmer, and continue to cook for 30 minutes or so. Add the shredded basil leaves and adjust seasonings to taste.

For the Besciamella:
2 sticks of butter
½ gallon whole milk
2 Tbsp. of extra virgin olive oil
ground nutmeg (pinch)
salt to taste
½ cup of all-purpose flour

Bring to a boil, but be careful not to let the milk flow over pot. In a large pot, melt butter and add olive oil. Add flour sifting it into the pot and stir vigorously. Cook on medium heat until mixture turns golden brown. Then pour in milk (all at once) and add a pinch of salt and a pinch of ground nutmeg. Stir constantly so the mixture thickens but doesn’t stick to the bottom of the pot. Set aside and let cool. If necessary, add more hot milk or hot water, in case the sauce is too thick.

Assembling the Lasagna:
2 lbs fresh pasta sheets from pasta and Provisions
2-3 cup of grated Parmesan cheese

In a wide pan, at least 4” deep, pour both Marinara sauce and Besciamella at the bottom to cover the entire surface. Add a sprinkle of grated Parmesan cheese. Then cover with sheets of pasta. On 2nd layer: pour Marinara sauce to cover all sheets of pasta, then sprinkle Parmesan cheese over entire surface. Add another layer of pasta. 3rd layer: cover with Besciamella, then add another layer of pasta. Continue alternating Marinara with Parm + Pasta layer + Besciamella until reaching top of pan. Allow about a half inch ofspace formt he to layer to the top of the side of the pan. The last layer should have both Bolognese and Besciamella, covered with an abundant dose of grated cheese.
Place in preheated oven (375 degrees) for about 40 minutes or until top surface is slightly browned and crispy. Take out and let cool. Cut into single portions and serve, but don’t forget that lasagna is even better the next day!


SPANEKOPETA and Variations
Recipes by Culinary Expert Heidi Billotto
As seen on WBTV’s The Morning Show with Kristin Miranda
Saturday Feb 19, 2011
Click here to view video

2 pkgs. frozen chopped spinach
½ lb. feta cheese, crumbled
2 eggs
1/2 cup grated Romano or Parmesan cheese
2 Tbsp. dill weed
1 pkg. phyllo dough, defrosted
1 lb. butter
Defrost spinach and squeeze dry. Combine with cheeses, eggs and dill weed. Spread phyllo on your work surface two sheets at a time. Spread liberally with butter. Cut dough into 6 strips. Place a ball of the spinach filling at the bottom of each strip and roll the phyllo up and around the spinach as if you were folding a flag (or making a paper football). Place on an ungreased baking sheet and bake at 350 degrees for 20 minutes or so until nicely browned.
Freeze before baking if you would like. To bake, Bring back to room temperature and then bake according to recipe directions.

Variations – stuff with this sausage and sun dried tomato mix in place of the spinach:
1 roasted red bell pepper, diced
2 Tbsp. olive oil
1/2 cup sundried tomatoes, thin sliced
½ lb. ground sausage, uncooked
¼ cup minced spinach leaves
2 Tbsp. dried oregano leaves
1 cup shredded or crumbled white cheddar
2 Tbsp. flat leaf parsley leaves, minced
Fresh grated parmesan cheese

Combine all ingredients, blending well. Fill phyllo dough as directed above. Brush finished rolls with a bit of butter and sprinkle with grated Parmesan. Bake as directed above.

At Home with Heidi February 2011 Cooking Classes

Here's how it all works - All of the classes are held in the intimate setting of my south Charlotte home.
Reservations are a must! - Email or call to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.

Class size is limited. You and your fellow classmates can watch or lend a hand
if you'd like and together will learn to chop, slice, simmer and saute along the way.

It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $55 - $75 per person depending on the class.



February's Cooking Class Line-up


Sat. Feb 5 11 am - 2:30 pm Cost $75

Cake College with special guests Tiz Benson and Anita Stack from Tizzerts Only Four Spaces Now Available

Tiz Benson and Anita Stack from Tizzerts will be holding one of their wonderful cake decorating classes as a part of my winter class series and guaranteed, this one will fill up fast!

The class begins with a champagne toast to all that is sweet in life and continues with a facinating and informative demonstration on assembling, frosting and decorating a cake. Class winds up with some hands-on instruction on decorating cupcakes, making icing roses and more!

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Tues. Feb 8 6-9 pm Cost $55

Tip Top Tapas
Time for some easy but elegant Winter Hors d'oeuvres all with a bit of Spanish flair.

This class will focus of food and wine of Spain in the guise of little plates called tapas that make any party so much fun.

Our menu includes house-marinated olives with manchego cheese and homemade flatbread, saffron shrimp and scallops, tapenade crostini, cabrales souffles with grilled pears, roasted potatoes in smoked paprika and of course, homemade Sangria! Ole!

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Sat. Feb 12 11 am - 2:30 pm Cost $65
Class is FULL
That's Amore! The perfect class for you and your Valentine...FOOD, WINE AND CONVERSATION ( or shall we say, pillow talk!) OF ITALY with special guest NADA VERGILI
Heidi Billotto and the entertaining Nada Vergili of Nada's Italy join forces in the kitchen for and afternoon of fun and flavor!

As class participants watch and work with Heidi to prepare an entire authentic Italian meal perfect for entertaining your special someone, cooking class guest Nada Vergili will be teaching us all about this beautiful regions of Italy as well as fun little Italian expressions, sayings and phrases - plus how to talk with our hands! All as we eat and drink our way through the afternoon. Menu includes the classic Tuscan Bread soup - Ribollita, an antipasto tart salad, from-scratch ravioli with a variety of fillings so tasty they'll make your Valentine swoon and Nada's own authentic panna cotta - the perfect creamy dreamy finish for your Valentine dinner for two!

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Sun. Feb 13 1-4 pm Cost $65 -

This class was so popular we decided to run it a second time to accomodate everyone who wanted to attend. Same format and recipes as listed above.

That's Amore! The perfect class for you and your Valentine...FOOD, WINE AND CONVERSATION ( or shall we say, pillow talk!) OF ITALY with special guest NADA VERGILI

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Sat Feb 19 - 11 am - 2:30 pm Cost $55

Food and Wine of France
A classic menu of French Cuisine and the perfect way to start learning the basics of culinary technique. We'll cover the ins and outs of making a sauce, how to make classic French onion soup and a basic French vinaigrette. Our menu centers around a wonderful seafood dish in which a finished seared fillet appears on the plate with crispy potato scales and for dessert - chocolate, but of course. French wines are paired with each course. Bon Appetit!



To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Sun. Feb 20 1-4 pm Cost $55

Cheesey Does-it
This class is all about cooking with one of everyone's favorite comfort foods - CHEESE! We'll do an entire meal, each course featuring a different type of cheese and a different culinary technique. Menu includes a classic cheese souffle, grilled beef and cheese panini with caramelized onion, Pat's brie and mushroom bisque, chicken cordon bleu and for dessert a contemporary new take on Southern shortcake - biscuits with Bosky Acres goat cheese and homemade tomato jam - Yum!


To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Tues Feb 22 6-9 pm Cost $55

Wok on the Wild Side
Time to stir-fry things up a bit with a fun Asian inspired menu. Chicken sate with homemade peanut sauce, crispy fried tofu with Asian greens and buckwheat noodles, potsticker dumplings, and pineapple pork fried rice. For dessert: peanutty sweet half moons!



To make your reservations for this class , email Heidi at hlnc@carolina.rr.com


Sun Feb 27 1-4 pm Cost $55

Tex Mex Dinner for Four
Who doesn't have a taste for some spicy south of the border fare - delish!

Menu includes toasted spanish rice with grilled chilis rellenos, sure-to-please chicken enchildas, beefy fajitas with jalapeno-studded easy, breezy, cheesy cornbread and homemade churros for a sweet treat at the end.

To make your reservations for this class , email Heidi at hlnc@carolina.rr.com



Save the date -More great classes Coming Up in March

Among many others, two popular classes will run again in March and I wanted to give everyone a heads up 'cause they'll fill up fast for sure - menus to come, but you can certainly make your reservations and guarantee you space now....

Saturday March 12 - 11 am - 2:30 pm A springtime version of Food, Wine and Conversation of Italy with Nada Vergili of Nada's Italy. Cost $65

Sunday March 20 - 1-4 pm - Spring in the Season Cooking On the Farm, once again, at Proffitt Family Farms in Kings Mountain. Cost $65

Heidi's Cooking Warm and Comforting Winter Soups

Quick and Easy Winter Soups
Recipes from Charlotte Culinary Expert Heidi Billotto
As seen as WCNC's Charlotte Today - Jan 6, 2011
hlnc@carolina.rr.com

LEEK AND POTATO SOUP
BY HEIDI BILLOTTO
1 ½ lbs. potatoes, peeled and cut into cubes or slices
4 medium leeks, chopped
4 cups water
1 cup heavy cream or fat free half and half
sea salt and pepper to taste
minced chives to serve on top

Bring the potatoes, leeks and water to a boil. Lower heat and simmer for 20 minutes,
Puree the soup in a blender of food processor
Return to the pot and stir in the heavy cream or fat free half and half. Season to taste with salt and pepper. Serve hot or cold




Butternut Squash and Carrot Soup
By Heidi Billotto
3-4 whole organic carrots, peeled and cut into chunks
2 shallots, minced
1 Tbsp. extra virgin olive oil
2-3 small butternut or acorn squash, peeled and cut into chunks
Water or broth to cover
1 cup heavy cream or fat free half and half, more if needed
Sea salt and pepper to taste

Heat olive oil for a minute or so till it becomes aromatic. Add carrots and shallots and saute until they start to brown. Add butternut squash, cover with water or broth; bring to a boil and allow to boil until squash is tender. Use an immersion blender or a food processor to puree the squash and carrots and stir into broth. Season to taste with salt and pepper. Add the heavy cream or half and half for a creamier soup. Adjust seasonings.
Serve hot, freezes well. Thin with additional broth or water if desired.