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