Thursday, December 20, 2012

Cooking Class Gift Certificates

Give the gift of a cooking class gift certificate for all of your Holiday and Birthday Gift Giving - Always the right size and color, and oh so easy to purchase, my cooking class gift certiticates are good for any class I will offer as a part of my At Home with Heidi series or my On the Farm series of cooking classes in the upcoming year. Or we can fashion on for a private cooking class all your own.

I type the certificate up in a cute note and wrap it up in a small individual casserole dish tied up with a bow - the perfect gift for your favorite gourmet or gourmand, long time or novice cook and you can make it for any dollar amount you'd like. Gift certificates given this holiday season will be good now through November 25, 2013. Contact me at hlnc@carolina.rr.com with your holiday order - still plenty of time for holiday delivery!

Thursday, December 6, 2012

The Perfect Holiday Salad


The Vegetarian cooking class I taught as a part of my At Home with Heidi series on Tuesday December 4 was such a hit I decided to share one of my favorite recipes from the class. I am very proud to say that all the ingredients in this one were local from in and around Charlotte, NC. Trying as much as I possible can to cook and shop all local and then if I am unable to find what I need, I go for not so local but organic.

This my Beet 'n Blue salad. I would have taken pictures of the finished plates but the salads got eaten by all of us so quickly, that I didn't think about pulling out the camera till plates were empty! So the photo at the bottom is a recent harvest of local lettuce at Tega Hill Farms - can't wait to teach another On the Farm class there!

This salad is perfect for the holidays! Local hydroponic greens  and microgreens from Tega Hill Farms in Tega Cay, SC and local golden beets from New Town Farms in Waxhaw NC - both of these farms sell at the Matthews Community Farmers' market; and  local blue cheese chevre from Holly Grove Farms in Mount Olive NC.

The cheese is available at Simply Local in Charlotte's Atherton Farmers' market. For the dressing - two fabulous flavor infused balsamic vinegars and one extra virgin olive oil from my favorite local Olive Oil shop in Charlotte - Pour Olive on East Blvd.

The sea salt and pepper blend are both selections from Charlotte's Savory Spice Shop in SouthEnd - see the note at the end of the recipe for more details.
Here is the recipe - enjoy!!!


BEET AND BLUE SALAD

rrecipe by Charlotte Culinary Expert, Heidi Billotto

hlnc@carolina.rr.com


 
For the dressing:
1 tsp. minced shallots
½ tsp dry mustard
Sea salt and Heidi's Hot pepper blend* to taste
2 Tbsp. fresh minced thyme and parsley
¼ cup Pour Olive Pomegranite balsamic
2 Tbsp. Pour Olive Vermont Maple balsamic
1/3 cup your favorite  Pour Olive extra virgin olive oil
 
For the salad:
2 cups roughly torn bit sized pieces of Tega Hill Farms lettuce
1 bunch New Town farm beets
½ cup crumbled Blue Chevre from Holly Grove Farms 
1 cup Tega Hill Farms  bulls blood microgreens

Trim beets of greens leaving just the tip of the stem rinse well. DO NOT PEEL. Wrap unpeeled beets in foil and roast in a preheated 375 degree oven until tender (about 45 minutes). Now you can easily rub the skins off of the beets with a paper towel and your hands wont turn "beet red
Cool, peel and chop or slice the beets and arrange them on individual salad serving plates over a bed of the mixed Tega Hill Farms lettuces.
For the dressing, place all liquids except olive oil in a small bowl. Mix in herb and spices. Gradually whisk in oil. Season to taste with salt and pepper.
For a ‘creamy style’ dressing add 1 Tbsp. of mayonnaise to the herb and vinegar mix and the blend in the oil.
To assemble the salad, top with beets and lettuces with crumbled cheese. Drizzle with the dressing and finish with a little mound of the bulls blood microgreens on top. Enjoy!

* "Heidi's Hot Pepper blend" is a blend i developed with product from the Savory Spice Shop in Southend in Charlotte - its equal parts Lampong, Tellicherry and Pink peppercorns all ground together in a coarse grind.


 

Friday, November 30, 2012

Holidays with Heidi. Ho, Ho, Ho

Anyone can cook, this year, let Heidi Billotto show you how to make it fun...

Early December Cooking Class -  Vegetarian Dinner for Four
Tuesday Evening,  December 4, 2012

At Home with Heidi
6:30-9:30 pm
Cost is $65 per person

My  recent On The Farm classes at Windcrest and New Town farms have offered a bountiful harvest of fresh from the farm fall veggies - enough to inspire anyone to create a fabulous dinner. Then we had so much fun in the Veggie burger class a week or two ago, that I decided to do another vegetarian class - this one as an evening class with tasty dinner menu perfect for entertaining family and friends.

 
On the menu for this Vegetarian Dinner -Mediterranian goat cheese stuffed mushrooms;
Roasted beet 'n Blue salad on local greens;  Butternut squash and local spinach lasagna; and lemon and sweet cranberry meringue tarts for dessert.

My favorite wine guru, Josh Villapando will handle our wine pairings - the evening promised to be great fun!  A perfect from the farm dinner, come and join in on the beautiful and bountiful harvest
Email Heidi to make your reservations


Give the gift of a cooking class gift certificate for all of your Holiday and Birthday Gift Giving - Always the right size and color, and oh so easy to purchase, my cooking class gift certiticates are good for any class I will offer as a part of my At Home with Heidi series or my On the Farm series of cooking classes in the upcoming year.
I type the certificate up in a cute note and wrap it up in a small individual casserole dish tied up with a bow - the perfect gift for your favorite gourmet or gourmand, long time or novice cook and you can make it for any dollar amount you'd like. Gift certificates given this holiday season will be good now through November 25, 2013. My winter cooking class calendar will be out and posted here the first week of December 2012.
 
Holiday Catering and Private Cooking Classes - Looking for some help with your holiday party, dinner lunch or brunch? If you are int he Charlotte NC metropolitan area, it's still not too late to call to book a party or private cooking class as I still have some dates available and would love to work with you this holiday season. Simply email me at hlnc@carolina.rr.com and we can work out all of the details
My husband Tom Billotto and I are happy to help you make this year's entertaining season a breeze! And talk about one-stop-shopping! While Tom provides the entertainment, I can take care of all the food and drink for every occassion from seated dinners to cocktail buffets; so between the two of us, you'll have all the Food & Mood you'll need to celebrate and Mingle and Jingle your way into the holiday season in style.
 
Music for the Holidays - Why not Jazz up your holiday party with LIVE guitar music and vocals by my talented husband TOM BILLOTTO.
While Tom regularly appears at many local restaurants, you'll be happy to know that he is also available to perform at your private or corporate holiday event.
Tom has an extensive vocal and instrumental repertoire of traditional and popular holiday tunes and can offer you a solo performance or can team with a number of other talented musicians for a duo, trio or quartet.
It's the perfect finishing touch to any holiday happening!
Contact Tom to discuss your private party or holiday entertaining musical needs at tbillotto@carolina.rr.com
And here's another great gift idea - Tom and our dear friend Jimmy Bookout have just finished their very first CD!!
Called Two and A Half Guitars ( for the two guitars and the ukulele they usually play when this talented duo performs together), we should have it in our hands this week or next and then it will be available for sale for you to wrap and place under the tree, beside the Menorah, or stuffed into a stocking.
 

Heidi's Cooking on TV!!

Lots of fun this past week cooking with my good friends on TV.
The Wednesday before Thanksgiving I was on WCNC's Charlotte Today sharing lots of quick tips and culinary "secrets" to help make your holiday cooking fun and a bit faster.
It was a great segment with lots of laughs, but in case you missed it here is the link -
 
Then, on the Saturday morning after Thanksgiving I was on WBTV's The Morning Show with Kristen Miranda cooking up some fun with leftovers. This is actually a recipe from my Tacomania class - great for this time of year. No more Thanksgiving leftovers? - No worries, the original recipe calls for marinated chicken, but works equally as well with leftover roasted or grilled chicken and roasted butternut squash - delish!
Here is the link to the video
and here is the original recipe...
Chicken and Roasted Squash Tacos
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
4 bone-in chicken breast halves
1 cup liquid from your favorite pickles
1 butternut squash, over roasted
Sea salt and pepper
2 Tbsp. Your favorite Pour Olive extra virginolive oil
1/4 cup fresh minced cilantro
Chopped fresh tomatoes or your favorite chunky salsa
Shredded lettuce or baby spinach leaves
1 avocado, sliced
lime wedges
shredded mixed cheese
8 flour tortillas
Marinate chicken breast halves in pickle relish for 40 minutes to an hour.
Meanwhile roast the butternut squash until tender as shown in class.
Remove chicken from relish and pat dry. Season with sea salt and pepper. Pan saute in olive oil or grill, 6 minutes per side. Slice grilled chicken in to long thin strips.
Sooct the pulb aout of the dquahs and mash, seasoning to taste with salt and pepper.
Place tortillas in oven or microwave just long enough to warm and soften. Spread tortillas with cheese, then add squash, chicken, avocado, lettuce or spinach, tomatoes and black beans. Dress with a squirt of lime juice. Roll tortilla up and over filling and serve.

Thursday, July 12, 2012

July 12 is National Pecan Pie Day

If you are into Pecan Pie, then you are going to love my favorite recipe for Chocolate Pecan Pie - it's sure to win the hearts of everyone you serve it to - this time of year pair it with homemade vanilla ice cream and you and everyone else will be in dessert heaven - Enjoy!




HEIDI BILLOTTO'S CHOCOLATE PECAN PIE TART
Recipe by Charlotte Culinary Expert, Heidi Billotto 


3 cups granulated sugar

pinch salt

7 Tbsps. unsweetened cocoa

4 large eggs ( local farm eggs always work the best) 

1 Tbsp. vanilla

12 ounces whole organic milk

1 stick butter, melted 

2-3 cups pecan halves (be generous)

Dough for two pies fitted into two 10 inch French tart pans with removable bottoms


Carefully fit the dough into each of the French tart pans, trimming edges to fit. Place each on a baking sheet. Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir into the dry ingredients. Add melted butter and stir until well blended. Fill each pie shell two - thirds full with pecan halves.

Pour filling over the pecans. Bake in a preheated 350 degree oven for 40 to 45 minutes. Cool on a wire rack. If you are taking your tart to-go, transport them  in the pans and then removed on site for easy serving. Top with freshly whipped cream or ice cream if you would like.
Makes 2 pies.




Friday, May 25, 2012

Heidi Billotto Cooks Anyone can cook, let Heidi Billotto show you how to make it fun! Charlotte Culinary Expert, Heidi Billotto hlnc@carolina.rr.com Sat June 2 - 11 am - 3:30 pm - On the Farm at New Town Farms in Waxhaw. So happy to be cooking once again with my good friends, local farmers Sammy and Melinda Koenigsberg. New Town Farms produces all sorts of seasonal vegetables as well as chicken, eggs and some pork. This time of year the feilds will be full of wonderful produce for us to cook and enjoy! We'll also visit the chickens, perhaps gather a few eggs and watch the Ossobaw pigs root around in the woods. Great fun and fabulous photo opts for us all. Then we'll had back to cook with and eat and enjoy what is fresh, in season and growing on the farm. The class is predominantly demonstration-style with some hands-on opportunities. Wine pairings with each dish we prepare will be offered by my buddy wine guru Josh Villapando of the Common Market in Plaza Midwood. New Town Farms is a fixture at the Matthews Community Farmers market and on many restaurant menus around town, too. Our walking 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 and wine, too. Cost $75 per person. Just TWO spaces left... MAKE YOUR RESERVATIONS NOW...by emailing Heidi today at HLNC@carolina.rr.com. AT HOME WITH HEIDI - Saturday June 9, 11 am - 2:30 pm, Spice Up Your Spring and Summer Table. Our evening version of this class a couple of weeks in my home kitchen was such a hit that I can't wait to do a Saturday rendition of the same theme. We'll cook together At Home with Heidi in this hands-on class with a variety local farmers' market produce and proteins; fresh herbs from my herb garden, dried spices and spice blends from my new friends, Amy and Scott from the Savory Spice Shop in the Southend's Shops at Atherton Mill and an assortment of incredible 2011 Harvest extra virgin olive oils from my even newer friends Sophie and Jack from Pour Olive - a great new olive oil shop on East Blvd., right next to Maddie’s Gallery. Four sensational new dishes will be on the menu and as we cook we'll taste each one with a wine selection paired by my go-to wine guru Josh Villapando from the Common Market in Plaza Midwood. Cost $65 per person. Email Heidi at HLNC@carolina.rr.com for reservations Look for more On the Farm classes in June with details coming up in my next newsletter but you can certainly make reservations now by emailing me at hlnc@carolina.rr.com Saturday June 23 - 5-8:30 pm -Farm Food, City Style - Cooking On the Farm at Tega Hills Farms In this new On the Farm class we'll learn everything you ever wanted to know about Hydroponic gardening as Tega Hill owners Mark and Mindy Robinson lead the tour in the green houses and surrounding summer gardens. the class will take place in theback of the green house among the flats of microgreens... on the menu - stuffed squash blossoms, Fun Asian lettuce wraps with twosauces, vichyssoise with a crab and microgreen salad; and a local fruit salad with candied bacon and hydroponic greens. printed recipes, generous samples and of course wine pairings with each course. Cost is $75 per person. Make you reservations now by emailing, Heidi at hlnc@carolina.rr.com. Saturday, July 14, 3-7 pm - Summertime Italian - On the Farm at Proffitt Cattle Co. - never too early to make your reservations for these popular classes. The class includes a farm tour, cooking with Proffitts certified organic beef, generous samples, recipes packets and wine notes for each participant and wine pairings with each course...On the menu for this July class - Summer Italian...Save the date, mark your calendar and email Heidi at HLNC@carolina.rr.com to make your reservations now. A Class all your own.... Private Cooking Classes with Charlotte Culinary Expert Heidi Billotto As many of you know, in addition to holding the position of food editor for Charlotte Living Magazine, catering in private homes and teaching a regular schedule of cooking classes around town; I also teach a number of private cooking classes - in my home and "on location" in your homes, as well. These private in-home classes are offered for two up to 16 class participants are designed to suit your culinary interests and are a great way to entertain friends or colleagues for birthday parties, book club meetings, office team building events, girls night out or gourmet clubs cooking parties. For kids I offers range of age appropriate subjects for a simple cupcake decoration party to actually cooking a meal for family or friends. The process is simple - we plan a date and a topic and then you come to me or I come to you with everything we need - food, equipment, recipes and even an assistant to help with clean-up! Your job - to simply enjoy and have fun! Email Heidi at HLNC@carolina.rr.com, for all the details and we'll get a date on the calendar for your own private cooking class - I can't wait!

Sunday, April 1, 2012

Heidi Billotto's Springtime Cooking Classes 2012

Anyone Can Cook, Let Charlotte Culinary Expert Heidi Billotto show you how to make it fun!


Call a friend and come and join me for a fun and flavorful cooking class this Spring - my April and May classes are listed below....It's always a blast! No matter the locale we always offer wine parings with every dish, recipes packets and wine notes for each class participant. The classes at Reid's Fine Foods are all demonstration-style; while all of my At Home with Heidi and On the Farm classes have lots of hands-on opportunities.


Sat April 14 - Springtime Hors D'oeuvres at Reid's Fine Foods- 11 am - 2 pm - 'tis the season to step outside and entertain. Heidi Billotto will share all new recipes to help you make your al fresco seasonal springtime soiree an event everyone will be talking about for months to come. Cost $65 Make your reservation now

Sunday April 15 - Annual Cooking with Olive Oil Class and Olive oil tasting at Reid's Fine Foods 1-4 pm - this class includes Heidi Billotto's annual olive oil tasting of nearly a dozen different extra virgin olive oils to start and in the end we will prepare a Mediterranean meal for four. Delish! Cost $75 Make your reservation now

Monday April 16 - The Cuisine of Greece at Reid's Fine Foods 9:30-11:30 am - If you love Spanekopeta, chicken with lemon, tatziki salad and a Heidi Billotto's chocolate-laced version of baklava - then this is the class for you! Cost $55 Make your reservations now

Saturday April 21 - Growing and Cooking with Fresh Herbs at Reid's Fine Foods - 11 am - 2 pm - This is one of Heidi's favorite seasonal classes, so get a jump start on this year's herb garden with a little help from Windcrest Farm organic herbs and great recipes from Charlotte's Culinary Expert Heidi Billotto. Cost of the class includes a take home organic herb plant from Windcrest Farm. Reid's will also have additional herbs to stock your kitchen garden. Cost $70 Make your reservation now

Thursday April 26 - The Art of Making Sauces - At Home with Heidi -6:30-9:30 pm. Making great sauces is easier than you think. Join Heidi for a hands-on adventure on making all of the master sauces and several variations. Cost $65
Email Heidi at hlnc@carolina.rr.com to make your reservations.

Sunday April 29 - Cuban Cuisine at Reid's Fine Foods - 1-4 pm - it's not Spanish or Mexican or even a combo of the two. Cuban cuisine has its own unique, full-bodied flavors and in this class Heidi Billotto will feature several Cuban classics, such as arroz con pollo, ropa vieja, black beans and rice and a Cuban capered baked white fish plus a special Cuban treat for dessert Cost $65
Make your reservations now.

Monday April 30 - French Dinner for the Family at Reid's Fine Foods - 9:30-11:30 am - The techniques found in French haute cuisine make for the basis of most other cuisines around the world. In this class, Heidi Billotto will share her favorite French recipes for a spinach and white cheddar soufflé, tomato vinaigrette with local greens, chicken with herbs de Provence and custard stuffed profiteroles, Cost $55 Make your reservations now




Saturday May 5 - On the Farm at Proffitt Family Cattle Company -

Tours of the ranch at 1:30 and/or 3 pm - the cooking ( and eating and drinking) takes place from 4 till 7 pm. These classes at Proffitt Ranch have become a monthly event and they are always great fun. We now tour two different ranches with my good friend Shelley Proffitt Eagan, so you may choose which tour you would like to attend or both or, if you have been before, and just want to attend the class, that's fine too. Just let me know what you'd like to do when you make your reservations and I'll tell you the start time. This month, its a Cinco de Mayo theme with beefy Mexican dishes for each course, plus a sweet litle something for dessert - Cost $75.

Email Heidi at hlnc@carolina.rr.com to make your reservations now


Saturday May 12, 5-8 pm- Save the date - for another Food, Wine and Conversation of Italy class with Heidi Billotto and special guest Nada Vergili of Nada's Italy - Cost is $75

The four different italian dishes to make a meal in this class will include a home made pasta and nada;s tips for speaking Italian and traveling in her native Italy.

This could be the perfect Mother's Day present...just saying...

Make your advance reservations now by emailing Heidi at hlnc@carolina.rr.com now!


Saturday June 2 -On the Farm at New Town Farms- 11 am - 3:30 pm

After a long hiatus we will be cooking back On the Farm at New Town Farms in Waxhaw with hosts Sammy and Melinda Koenigsburg - very excited - menu details to come, when we see what is growing in the feilds, but will feature New Town's chickens and eggs for sure. Cost $75.
Email Heidi at hlnc@carolina.rr.com to make your reservations now! - you won't want to miss it!

Friday, March 23, 2012

Heidi Billotto's March and April Cooking Classes - On The Farm, At Home with Heidi, and At Reid's Fine Foods, too!

Heidi Teaches...cooking classes in her home kitchen, On the Farm and at Reid's Fine Foods...
I am also happy to help book your very own private cooking class - fun way to entertain friends or co - workers.Email me at hlnc@carolina.rr.com for details and in the meantime, check out what classes are coming up in the next couple of weeks...


Saturday March 24 - On the Farm at Proffitt Family Farm -
These classes at Proffitt Family Farms have become a monthly event and we always have a blast. We now tour two different ranches with my good friend Shelley Proffitt Eagan, so you may choose which tour you would like to attend or both or, if you have been before, and just want to attend the class, that's fine too. Just let me know what you'd like to do when you make your reservations and I'll tell you the start time.
Josh Villapando - wine guru from the Common Market in Charlotte's Plaza Midwood neighborhood will be on hand to provide our wine pairings and take wine orders and as always we will prepare 4-5 new and different fabulous beef dishes.
The menu for this class will center around burgers and beefy sandwiches - a classic Carolina burger with Heidi's special slaw, a fun and flavorful braised beef Sloppy Joe, a Mediterranean spiced beef kabob pita wrap and a cheeseburger calzone, oh my!
The fun starts at 1:30 pm with the farm tours where we will visit with the chickens, the horses, cows and all the mamas and the new baby calves too... Then we'll all settle into the Proffitts beautiful farm kitchen about 4 pm to cook with some of the best beef around.
Class participants will receive a packet of recipes and wine notes plus the opportunity to shop after class at the Proffitt Farm's farm store and stock your freezers with the best beef in town! Cost $75
Email Heidi at hlnc@carolina.rr.com to make your reservations now!



Sunday March 25- 1-4 pm - Cast-Iron Cooking - at Reid's Fine Foods

Everything old is new again as you pull out your old or new cast iron pans and join me as I prepare chicken and dumplings, creamy jalapeno cornbread, oven baked catfish with quick fried hushpuppies and an cast iron baked cobbler for dessert. I will also talk about seasoning your cast iron cookware and PS - even if you don't want to cook in cast iron, these are great recipes and I'll share tips on how to cook them in non-cast iron pans as well. Cost $65
Click here to make your reservation


Tuesday March 27 -6:30-9:30 pm - Springtime Cake decorating and the art of working with Fondant - At Home with Heidi

My very favorite cake bakers and decorators, Cake Experts Tiz Benson and Anita Stack from Tizzerts are joining me for one of my At Home Classes and I couldn't be more excited. In this all hands-on class in my home kitchen, we will all learn how to work with fondant and use it for some great springtime cakes and cupcake decorations. You'll get to take home everything you make and impress all your friends and neighbors. If you've dabbled in cake decorating but it always left you wanting more, then this is a class you won't want to miss. Cost $85.
Email Heidi at hlnc@carolina.rr.com to make your reservations now!.


Sunday April 1- 1-4 pm - Faux Food - A hands-on Garnishing Class - At Home with Heidi

Its time to hone your carving and knife skills a bit as we have tons of fun creating our own edible spring garden. On the menu - carrot tulips, tomato and citrus roses, onion mums, green onion sprays, radish pansies, cucumber leaves, bell pepper tropical flowers and more.

While we carve I'll share recipes for a couple of light and easy springtime hors d'oeuvres - served with wine parings as always - that we can enjoy throughout the class. Cost $65
Email Heidi at hlnc@carolina.rr.com to make your reservations now!


Save the date and make your reservations now for more fun and flavorful Cooking Classes coming up in April...


Sat April 14 - Springtime Hors D'oeuvres at Reid's Fine Foods- 11 am - 2 pm - Cost $65 Make your reservation now

Sunday April 15 - Annual Cooking with Olive Oil Class and Olive oil tasting at Reid's Fine Foods 1-4 pm - Cost $75 Make your reservation now

Monday April 16 - The Cuisine of Greece at Reid's Fine Foods 9:30-11:30 am - Cost $55 Make your reservations now


Saturday April 21 - Growing and Cooking with Fresh Herbs at Reid's Fine Foods - 11 am - 2 pm - Cost $70 Make your reservation now


Thursday April 26 - The Art of Making Sauces - At Home with Heidi -6:30-9:30 pm. A hands-on adventure on making all of the master sauces and several variations - Cost $65 Email Heidi at hlnc@carolina.rr.com to make your reservations.

Sunday April 29 - Cuban Cuisine at Reid's Fine Foods - 1-4 pm - Cost $65
Make your reservations now.

Monday April 30 - French Dinner for the Family at Reid's Fine Foods - 9:30-11:30 am - Cost $55 Make your reservations now


And...More On the Farm classes coming in May and June -


Saturday May 5 - its at Cinco de Mayo theme On the Farm at Proffitt Family Farms - Cost $75 menu details to come - Email Heidi at hlnc@carolina.rr.com to make your reservations now

Saturday June 2 -On the Farm at New Town Farms After a long hiatus we will be cooking back On the Farm at New Town Farms in Waxhaw with hosts Sammy and Melinda Koenigsburg - very excited - menu details to come, when we see what is growing in the feilds, but will feature New Town's chickens and eggs for sure. Cost $75.
Email Heidi at hlnc@carolina.rr.com to make your reservations now! - you woin't want to miss it!

Wednesday, March 7, 2012

Recipes from the Southern Spring Show Cooking Stage


Thanks so much to everyone who attended the Southern Spring Show in Charlotte, NC last week and came by the cooking stage to watch the chefs and say hello.
It was a fun line up of culinary talent and I thank each and every chef for his and her participation.
In case you missed it - here are all the recipes...enjoy!








Recipes by Beverly McLaughlin, Beverly’s Gourmet Foods
All Local, All organic and all World:
An adventure in Vegetarian Cooking
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


Planet Burgers

Makes 9 burgers
2 cups cooked brown rice
12 oz. cooked chickpeas, mashed
1 medium onion, chopped (1 1/2 cups) and carmelized
4 oz. cooked red beans or adzuki beans, mashed
1 medium carrot, shredded (1/2 cup)
1/2 cup ground almonds, almond flour, or breadcrumbs
1/2 cup roasted unsalted sunflower seeds
1/3 cup fresh parsley
1/4 cup low-sodium soy sauce
2 large eggs, lightly beaten (omit for the vegan variation)
1/2 tsp. dried thyme
1. Stir together all ingredients in large bowl. Shape 9 1/2-inch-thick patties.
2. Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook patties in skillet 4 to 5 minutes per side, or until browned on outside and cooked through on inside. (Use wide spatula to flip burgers; they can be fragile.)

Recipes by Bill Bigham, Personal Chef
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto
Shrimp Scampi Cheesecake Puff


Makes 24 pieces

Ingredients

Olive Oil 1 tablespoon
Onion, small dice 1 each
Cloves garlic, dice 3 each
Butter 2 tablespoons
Shrimp, peeled and deveined ½ Pound
Cream cheese 12oz
Eggs 1 each
Heavy cream ¼ cup
Smoked Gouda cheese, grated 6 ounce
Salt 1 teaspoon
Puff Pastry Sheets 2 each

Method of Preparation

Gather all ingredients and equipment
Cut shrimp in ½ inch pieces
Heat sauté pan over a medium heat, warm oil and sauté onion and garlic until onions are translucent
Add butter to pan and melt
Add shrimp and continue cooking for 2 to 4 minutes
In a medium bowl, beat cream cheese until cream
Add one egg at a time and beat until well mixed
Add heavy cream, cheese, onions, shrimp and salt
Roll out thawed puff pastry and cut into 3” squares
Place a tablespoon of fill onto the center of each puff pastry square
Fold square into a puff, pinching the edges together
Brush each puff with an egg wash
Baked on a baking sheet in a preheat 400 degree oven for 20 to 25 minutes (until golden brown)

Recipes by Chef Charles Semail
Chef Charles Catering
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


Tomato Confit Tartine

5oo gr of Cherry Tomato
¼ cup of olive oil
5 garlic clove sliced
3 spring of fresh Time
Salt and black pepper to taste

For the Tartine
1 sliced French bread
½ cup olive oil

Tomato Confit
1 combines all the ingredients in a large roasting pane, and bake in the oven seat at 250 for 2 hours.



Seven Hour Leg of Lamb

1 leg of lamb
4 garlic cloves thinly sliced
20 whole garlic cloves peeled
56 ml olive oil
salt and pepper
2 small onions , thinly sliced
4 carrots , peeled
1 bouquet garni
225 ml dry white wine
225 g flour
225 ml water

Directions:
Preheat oven to 300 F/ 150°C.
Make small incisions in the lamb and put a sliver of garlic inside each incision.
Rub the lamb well with the olive oil and season all over with the salt and pepper.
Place it in a Dutch oven and add the sliced onions, whole carrots, whole garlic cloves, bouquet garni and wine.
Put the lid on the Dutch oven.
In a medium bowl combine the flour and water to form a rough dough, mixing well with a wooden spoon. (Don't worry you don't have to eat it).
Use the dough like grout to create a seal that connects the lid to the Dutch oven.
Place in the oven and cook for 7 hours.
Remove from the oven and break the seal.

Recipe by Chef Chris Coleman
The McNinch House Restaurant
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


Local Sweet Potato-Apple Soup with Arugula, Chevre, and Candied Pecans



Olive Oil, as needed
1 Onion, chopped
2 Carrots, peeled and chopped
4 Sweet Potatoes, peeled and small dice, divided
4 Apples, peeled and small dice
Apple Cider, as needed
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1 cup Brown Sugar
1/2 cup Corn Syrup
2 T Butter
1 lb. Pecans, toasted
1/4 lb. Arugula
Chevre

For the Soup:
Heat 1/4 inch oil in a heavy-bottomed pot til shimmering, and add onion and carrot. Cook over medium heat til soft. Add 3 potatoes and apple to the pot, and continue to cook til apple softens and starts to break down. Add 1/2 cup apple cider, cinnamon, and nutmeg, and puree with immersion blender (Alternatively, puree in a blender of food processor, taking care to cover vent holes with a towel, as hot foods will explode). Continue to add cider as needed to acheive a smooth, slightly thickened consistency. Season to taste with salt and white pepper. Reserve warm.
For the Candied Pecans:
Preheat oven to 350. Blanch 1 diced sweet potato til tender, reserving on a towel-lined tray to remove excess water. Combine brown sugar, corn syrup, and 1/4 cup water in a heavy bottomed pan. Cook over medium-high heat, stirring with a wooden spoon til sugar is dissolved. Continue to cook for 3-4 minutes, or until sugar smells toasted and caramel starts to form. Add butter and stir vigorously. Add toasted pecans and reserved blanched sweet potato to carmel and toss to coat. Spread onto a foil-lined sheet tray, sprinkle with salt, and place in oven for 30 minutes, or until candy starts to harden. Allow to cool completely, then break into pieces.
To serve:
Ladle warm soup into bowls and top with candied pecan/sweet potato mixture. Crumble chevre over soup. Mound arugula in a nest in the middle of the soup, and drizzle olive oil over to finish.

Farmer’s Fresh Bruschetta
Stan Chamberlain Executive Chef
Crippen’s Country Inn & Restaurant
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


4 Slices French Bread Toasted
3 Whole Roma Tomatoes Seeded
4 Bulbs Garlic
8 oz Fresh Mozzarella
8 Leaves Fresh Basil Torn in Half
1 Red Pepper
12 Sugar Snap Peas
3 oz. Extra Virgin Olive Oil + oil to roast garlic & pepper
1 teaspoon Kosher Salt
1 Pinch Crushed Red Pepper

To Prepare:
Set oven to 400 to roast your pepper and toast your bread. Toss red pepper in oil and a pinch of salt. Place in oven until very charred on all sides. If you have a gas stove this can be done on and open flame. Let this roast while you get garlic going. It will take about 25 minutes in the oven. Peel all garlic. Reserve 8 cloves. With the other cloves place in small sauce pan and barely cover with oil. Place on very low heat on back burner of stove. Let garlic cook until light brown and very tender. Let cool slightly and drain oil. When the pepper is done remove from oven and let cool inside a sealed ziplock bag. This will make it much easier to peel the skin off. Once it is cool peel the skin off and remove stem and seeds. This is much easier done under running cool water. Cut the pepper in to roughly one inch sections. Puree the garlic cloves to a paste. This is not mandatory but makes for easier spreading. Set aside. This can be done ahead of time. In a sauté pan over medium high heat put 3 oz. oil and the remaining garlic cloves. Cook garlic until it starts to tan, if it turns brown it will be very hard to chew. When garlic is brown add red pepper, tomato, and beans. When everything is warmed through and tomatoes are softening add cheese, basil, crushed red pepper and salt. Continue cooking until cheese is soft but not completely melting.

To Serve:
Place bread on 4 separate plates. Spread the roasted garlic paste on the bread like you spread butter. Using tongs divide the tomato mixture on the 4 pieces of bread, placing the cheese on top.

SHRIMP CREOLE
Recipe from Heidi Billotto, Charlotte Culinary Expert
Food Editor Charlotte Living
hlnc@carolina.rr.com
As seen on the 2012 Southern Spring Show Cooking Stage


For the Seafood Marinade:
½ cup canned Asian coconut milk
¼ cup extra virgin olive oil
¼ cup lime juice
2 tsp. salt
2 tsp. black pepper
1 Tbsp. freshly minced garlic
2 Tbsp. fresh minced cilantro
3 lbs. large shrimp, peeled and deveined
For the Creole sauce:
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh chopped garlic
2 cups coarsely chopped yellow onions
1 cup coarsely chopped green bell pepper
1 cup celery, chopped
1 fresh jalapeno pepper, seeded and chopped
2 (28 oz) cans tomatoes with the liquid
3 Tbsp. tomato paste in a tube
4 cups stock
2 fresh or dried bay leaves
1 stalk fresh thyme (or 1 Tbsp. dried thyme leaves)
4 Tbsp. ground coriander
4 Tbsp. finely chopped fresh cilantro
Salt, pepper and sugar to taste
1 bunch green onions, chopped
½ cup canned Asian coconut milk
2 Tbsp. Pickapeppa sauce

Begin by marinating the shrimp or seafood. Combine all of the marinade ingredients in a plastic container or stainless steel bowl. Add shrimp. Toss well to make sure that shrimp are well coated. Cover and refrigerate for at least 30 minutes and up to several hours.

For the Creole sauce:
Heat the olive oil in a large Dutch oven or saute pan over medium heat. When oil is hot, add onions and garlic and sauté for 3-5 minutes until translucent. Add bell peppers, celery and fennel and sauté for 2 minutes more. Add jalapeno, tomatoes, tomato paste and stock. Season the Creole with bay leaves, thyme, 2 tablespoons ground coriander, 2 tablespoons cilantro, salt, black pepper and sugar.

Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour or until vegetables have cooked down and liquid has reduced to create a thick sauce. Stir occasionally.
Add green onions, coconut milk, Pickapeppa sauce and the remaining coriander. Heat through and reserve.

Final preparation:
Place shrimp and marinade in a large saucepan and heat over medium high heat until shrimp turn pink and begin to curl. Remove from heat; spoon over a bed of rice and nap with Creole sauce. Sprinkle with remaining chopped cilantro.

Recipes by Jill Aker-Ray, Personal Chef
What’s For Dinner?
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto

Lowcountry Shrimp and Cheddar Grits


For the shrimp:
2 TBSP Cajun or Creole Seasoning (Tony Chachere’s or Tone’s are good)-adjust to taste
1 TBSP smoked or sweet paprika
1 TBSP dried Italian Seasoning
½ to 1 tsp. freshly ground black pepper
1-½ pounds medium or large shrimp, peeled and deveined
2-3 TBSP unsalted butter or use olive oil sparingly to cut fat
1-2 TBSP minced garlic

In a small bowl, combine Cajun and Italian seasoning, paprika and black pepper-toss shrimp in seasoning and set aside for a few minutes to incorporate flavors.

For the grits:
2 cups chicken stock
1-2 TBSP butter
1 cup yellow stone ground grits
2 TBSP tomato paste
¾ cup heavy whipping cream (or nonfat evaporated milk)
4-6 oz of extra sharp cheddar cheese

Fill saucepan with broth and butter, bring to a rolling boil, gradually whisk in grits. Then reduce heat to simmer and continue cooking according to package directions, whisking frequently. Add cream and cheese and stir for 2-3 more minutes. Set aside.

Cook shrimp:
Melt butter and olive oil over medium heat and add garlic, stirring for 30 seconds, then raise temperature to medium high and cook shrimp on both sides until pink (2-3 minutes-careful not to overcook). Transfer shrimp to a medium bowl.




For the Roux:
3 TBSP flour
1-cup chicken stock ½ cup heavy cream or non-fat evaporated milk
1-2 tsp Worcestershire sauce
½ -1 tsp hot sauce
1 slice center cut, country ham-trimmed)

Using pan that shrimp was cooked in, remove bits of garlic (so they don’t burn) and cook country ham slice over med/med hi heat until browned on each side (2-4 minutes), then remove to cutting board. Add flour to pan and a bit of butter and “cook flour” until medium brown in color. Add Worcestershire and hot sauce and continue cooking for a few minutes. Lower heat and add heavy cream or milk a bit at a time to avoid lumps and whisk until smooth. Cut country ham slice into small bits and add back to roux. Continue cooking on low for about 10 minutes and taste.
NOTE: This step can be done a day ahead or earlier in the day.

In a large bowl, spread grits into bottom, top with spiced shrimp and ladle roux on top. Sprinkle with sliced scallions (AND fresh sliced green, red or yellow papers, to add color and nutrients)

Recipes by Jill Aker-Ray, Personal Chef
What’s For Dinner?
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto

Italian Chicken Bundles

1 ½ cups chicken breast-cubed small
1 bunch scallions-green part only-sliced
1 TBSP olive oil
1-2 cloves garlic, minced
2/3 cup Parmesan cheese-grated
2 bunches fresh baby spinach or 10 oz. bag
8 ounces Ricotta cheese
1 tsp. dried oregano or 1 Tbsp. fresh oregano
1 tsp. dried basil or 1 Tbsp. fresh basil
¼ tsp. freshly grated nutmeg
Sea salt and freshly grated black pepper-to taste
2 Tbsp. butter-melted
12 egg roll wrappers
Fresh Marinara Sauce or good quality jarred sauce

Heat sauté pan over medium high heat, and then add oil. Sauté chicken and scallions until chicken is lightly browned. Turn heat to medium and add garlic and spinach. Sauté just until garlic is fragrant and spinach is wilted. Set aside to cool slightly.

Meanwhile, mix the cheeses and remaining spices in a large bowl. Add chicken mixture and blend thoroughly.

Preheat oven to 350 degrees. In a 12-cup muffin tin, brush melted butter into each cup. Carefully insert one egg roll wrapper into each cup and fill with chicken mixture using ice cream scoop or ¼ to 1/3 cup measure. Close eggroll wrapper over filling and brush with melted butter.

Bake 20 to 25 minutes, sprinkle with additional cheese and herbs and serve with marinara sauce.
OR (for make ahead meal)
Wrap separately in aluminum foil, then place in a large Ziploc bag and store in freezer for up to three months. Remove individual bundles from freezer as needed and heat in foil for 10 minutes at 350 or remove foil and heat 2-3 minutes in microwave.

VARIATIONS:
Lasagna Bundles:
Use same recipe above, substitute 1 ½ cups ground meat or sausage for chicken.

Pizza Bundles:
Use same recipe above, substitute 1 ½ cups sausage or pepperoni and substitute 1-cup peppers and or mushrooms in place of spinach. Serve with pizza sauce instead of marinara

Appetizer Bundles:
Using mini muffin pans and wonton wrappers in place of egg roll wrappers-these make a fantastic and popular make-ahead appetizer. Reduce oven-cooking time by 10 minutes.

Tarte Tatin Recipe
Majid Amoorpour
Executive Chef
Bistro La Bon


Method:
Combine all dry ingredients into a mixer. As the dry ingredients begin to crumble, slowly add water to the mix. Once all the water has been mixed. Stop mixing continue mixing by hand on a separate table. Place the dough in the refrigerator.
PATE BRISEE (Dough)
2 Cups All Purpose Flour
6 ounces of Unsalted Butter (Cold)
1 Tablespoon of Sugar
1 Teaspoon of Kosher Salt
Method:
Peel and core apples, and cut in to 6-8 pieces. Caramelize sugar in pan over medium heat. Once sugar has turned brown, add butter. Remove from heat. Layer the apples into two layers on the pan over medium heat and cook for 30mins.

Roll out the dough into a 1/8 inch thick. Using a plate, cut a circle in the dough about the size of your pan. Place dough over top of the apples. Remove from heat and place in the oven for 12-15mins. Oven should be at 350. Once pie is golden brown, remove from oven. In order to remove the pie, place the pan on the stove on high heat for about 30secs. Place a plate of the pan, and flip the pie onto the plate.
¼ Cup of Cold water

Apples
8-9 Apples
¾ cup of sugar.
2 Tablespoons of butter



Caramel Sauce
Method:
Combine sugar, water and corn syrup in a pan on the stove. Bring to a boil and continue boiling until the color turns brown and sugar is caramelized. Then slowly add heavy cream. DO NOT REMOVE FROM HEAT. Once you finish with heavy cream, add lemon juice. Remove from heat and let cool.
1 cup of sugar
10oz of Heavy Cream
1 juice of Lemon
2oz of Corn Syrup
½ cup of water

Mary Roberts of Windcrest Farm
Cooking with Local certified organic herbs and veggies
Recipes by Heidi Billotto, Charlotte Culinary Expert and Food Editor Charlotte Living Magazine
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto
Heidi@charlotteliving.com


Jalapeno and Cilantro Pesto with grilled shrimp
Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com

1 cup Parmesan cheese
1 ½ cups pine nuts
1 cup fresh organic Windcrest farm cilantro
1 cup fresh organic Windcrest Farm parsley
6 fresh jalapenos, roasted, seeded and diced
1 cup extra virgin olive oil
Salt to taste

Combine all ingredients, except olive oil, in the bowl of a food processor fitted with the steel blade. When everything is finely chopped, keep machine running and add olive oil through the feed tube until your pesto has the correct consistency for your individual use.
Serve a top skewers of grilled shrimp.

HEIDI’S BLACK AND WHITE HUMMUS

3 cans black beans or cannellini beans, well drained
Juice of two lemons
2 tsp. garlic paste
2 Tbsp. olive oil
Pinch pf cayenne pepper
2-3 Tbsp. dark roasted sesame oil
Sea salt and Hot Shot
Extra olive oil, as needed

Combine all ingredients except olive oil in a food processor and puree until smooth. Add enough oil to bring the hummus to a good spreading or dipping consistency. Season with additional salt and pepper as needed.


Springtime Taboulied Quinoa
Recipe from Charlotte Cunlinary Expert, Heid Billotto
hlnc@carolina.rr.com

1 ½ cup dried quinoa
1/2 cup Windcrest farms organic packed mint leaves and tender stems
1 cup Windcrest farms organic flat leaf parsley leaves and tender stems
½ cup extra virgin olive oil
1 cup grilled Windcrest farms organic sungold tomatoes
Juice and zest of two lemon
2 Tbsp, red wine vinegar
2 seeded kirby cukes, thin sliced
Salt and pepper to taste

Boil quinoa in salted boiling water until the kernels start to sprout. Drain. Toss with olive oil, vinegar, tomatoes fresh minced herbs and lemon juice. Season to taste.

Nada Vergili of Nada’s Italy
Eat, Drink and Speak Italian
Recipe adapted by Heidi Billotto, Charlotte Culinary Expert and Food Editor Charlotte Living Magazine
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


Meatless Lasagna Classica

For the Pomordoro 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 or so in the bottom 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!

Shelley Eagan of Proffitt Family Farms
Cooking with Local organic grass fed Beef
Recipe by Heidi Billotto, Charlotte Culinary Expert and Food Editor Charlotte Living Magazine
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto
Heidi@charlotteliving.com


PARMESAN, CARMELIZED ONION and BEEF TART

refrigerated dough for one pie crusts
For filling:
1 cup finely grated Parmigiano-Reggiano
1 cup heavy cream
1 1/2 Tbsp. olive oil
1-2 cups caramelized onions
½ lb. local Proffitt Farms ground beef, browned
1 local Windy Hill Farms egg
1 local Windy Hill Farms egg yolk

Roll out dough on a lightly floured surface to a circle just an inch or two larger than a 9-12 inch French tart pan. Fit dough and pan and trim as shown in class. Press dough into pan. Chill until firm, about 30 minutes.

For the filling:
Warm cream over medium heat and stir in grated cheese, stirring until smooth.
In another bowl, whisk together whole egg, yolk, and salt and pepper in a bowl until combined. Add cream mix; whisk until smooth.
Scatter caramelized onions and ground beef evenly in tart shell and pour custard over. Bake in a 350 preheated oven until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes. Freeze if you would like. Cut into wedges to serve.

On The Farm with Michele Lamb of Bosky Acres Artisan Goat Dairy
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto
Bosky Acres Chevre and Mushroom Soup
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com

2 lbs mushrooms, sliced ( mix of local, wild and button)
6 Tbsp. butter
2/3 cup minced onions
1/2 tsp dried thyme leaves
2 bay leaves
1 cup dry white wine
2 cups mushroom stock
4 cups heavy cream
4 Tbsp. flour
1 lb Bosky Acres plain or garlic and herb goat cheese
Sea salt & cracked black pepper

Sauté mushrooms in 2 Tbsp. butter; add onion, thyme and bay leaves. Sauté until moisture evaporates - about 5 mins. Add wine and cook until liquid reduces by half. Stir in stock and cream. Bring to a boil, reduce heat to low and simmer 30 minutes.
Melt remaining butter in small pan, whisk in flour. Cook on low heat to form a roux.
After soup has cooked 30 minutes, remove bay leaves. Drop goat cheese into the soup in small pieces and stir to melt melt. Add roux in small amounts until soup thickens. Add salt and pepper to taste.
If you would like, lace with truffle oil just before serving.
6 servings

Recipes by Chef Frank Kaltsounis
Big View Diner, ilios noches and Nolen Kitchen
Baklava Made Easy
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto

Syrup:
6 Cups Sugar
4 Cups Water
2 Cups Corn Syrup
Lemon, Cut in half
4 Cinnamon Sticks
4 Whole Cloves
Method, In a large Pot, bring all ingredients to a boil and reduce heat to a simmer. Allow to slowly simmer for 10 minutes and remove from heat and allow to cool. Chill syrup in the refrigerator until ready for use.
Before using, check the consistency of the syrup. It should be a consistency slightly thicker than maple syrup.

Baklava Filling
1 unopened box of Thin Phyllo, 4 lbs, if available
8 cups ground walnuts
2 c plain Breadcrumbs
1c. Granulated Sugar
4T. Ground Cinnamon
2 ½ Teaspoons Ground Clove
Method: Combine all ingredients thoroughly in a large mixing bowl and Store in an airtight container until ready to use.
Equipment: Wide Pastry Brush, 9X13 in pan, Serrated Knife, 16” long dowel ( thickness of a Pencil)
*Will also need 2 cups Extra Virgin Olive Oil for rolling
Method
Preheat oven to 375°F
Carefully open the phyllo and gently unroll in on a clean work surface. Quickly cover the phyllo with a slightly damp towel to keep it from drying out.
Remove towel when ready to proceed.
Arrange the phyllo so the shorter end is closest to you on your work surface. Place the dowel approximately 1/3 of the way up from you onto the stack of phyllo. Then gently separate one sheet of phyllo from the stack and fold it over the dowel. Thoroughly brush the entire folded over section of the phyllo with EVO.
Next, spreat a thin layer of the premade filling evenly across the folded/brushed section leaving a 2” section of the top with will help form the seal.
Gently roll the dowel away from you, keeping the roll snug but not so tight that it tears as you roll it.
When rolled and the seam is sealed, lift the dowel and push both ends of the roll towards the center to create “pleats”. Now the roll is ready to slide off the dowel and into your baking pan.
Continue this process until your pan is full. The rolls should fit snugly, approximately 8-10 rolls.
When full, cut the rolls into desired size and brush liberally with EVO before baking.
Bake in the preheated 375° oven until the tops of the rolls are a nice golden color.
Immediately remove from oven and pour 2 ½ cups of the prepared COLD syrup evenly across the top of the HOT baklava. It may seem like a lot of liquid, but as it cools, the pastry will “drink” the syrup.
Allow to sit and cool, once cool, enjoy.

Recipe by Robin Ciordia, The Secret Chocolatier
Treat and tempt yourself with
The sweeter (more chocolatey) side of life
As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto


French Silk Chocolate Pie

6 oz. butter
6 oz. sugar
3 oz. chocolate
1 ½ tsp. vanilla.
3 eggs


Cream the butter using the paddle attachment with a stand mixer. Gradually add sugar, beating mix till thick and fluffy. Melt chocolate and allow to cool slightly. Then add chocolate to the sugar and butter blend, mixing well. Add vanilla; then add egg one at a time beating well and scraping bowl after each addition.
Pour the chocolate mixture into 9" pie shell and allow to set up in the refrigerator about 20-30 mins before serving.


Recipes by Chef Thomas Marlow
Flat Iron Grill in Davidson

As seen at the 2012 Southern Spring Show Charlotte Living Cooking Stage with Charlotte Culinary Expert Heidi Billotto

Eden Farms Pork Roulade
Shallot and Fennel Confit, Baby Spinach & Pine Nuts
Smoked Gouda and Boursin Crust
Creamed Honey Collard Greens



1 Pork Loin, about 2 pounds

Place the pork on a clean cutting board so that the pork is facing a 12 to 6 o’clock direction. Begin by carefully making an insert with a sharp knife ¼’’ from the bottom of the pork loin at the top of the loin (12 o’clock). Carefully pull the knife towards you; reassuring the knife is at least 2 inches inside the pork until you reach 6 o’clock. Roll the pork loin ¼ turn and repeat this process until you have completely flattened the pork loin. Clean your cutting board
Cover the loin with plastic wrap and lightly beat the pork with a meat mallet until the loin is uniform. Your goal is to unroll the loin into one long piece, making sure not to poke holes through the loin.
Place the pork on your clean cutting board and slide the cutting board into the fridge, allowing easy access for later

Boursin Gouda Crust:
1 pound smoked gouda, chopped in ¼’’ cubes
8 ounces cream cheese
3 large eggs
1 each shallot, minced
¼ cup cooking wine
1 tablespoon garlic powder
½ teaspoon white pepper
1 Tablespoon Kosher Salt

In a food processor whip the gouda chunks, shallots, and add 1 egg at a time until smooth; add the white wine, and seasonings; add the cream cheese and pulse until smooth. hold in an airtight container in the fridge until later on



The Stuffing
1 bulb of fennel, core cut out and julienned, or finely slice
5 shallots, julienned, or finely sliced
1 pound of baby spinach
¼ pound pine nuts
1 Cup of Olive Oil
Salt and Pepper

Preheat the oven to 350. Place fennel bulbs and shallots in shallow roasting pan; season with salt and pepper; cover the vegetables with the olive oil, cover the pan with aluminum foil and bake for 25 minutes.
While the vegetables are baking, toast the pine nuts until fragrant in a
large heavy bottom sauté pan. Carefully strain the vegetables, reserving the oil, and set the vegetables aside
In the same large heavy bottom sauté pan, add the fennel and shallot mixture over medium low heat, add the spinach and pine nuts and season with salt and pepper, place evenly over the pork loin. Roll and truss the pork loin with butchers twine ensuring that the roulade remains tight

Creamed Honey Collards:
2 bunches locally grown collards
½ pound bacon ends and pieces
1 yellow onion, julienned
8 ounces chicken stock
¼ ounce apple cider vinegar
1 Tablespoon creamed mountain honey

Clean the collard greens by removing the stem, and roughly chopping them into 1 inch pieces, rinse thoroughly to clean any dirt or sand. Cook the bacon pieces over medium heat until the fat begins to render and crisp, add the yellow onions, season with salt and pepper, and cook the onions until translucent. Add the collard greens and toss the greens with the rendered fat, onions and season again with salt and pepper. Add the chicken stock, cover and cook the collards until tender about 25 minutes. Once the collards are tender season the collard greens with the apple cider and creamed honey.
Let stand warm on the stove until it is time to serve


With the pork loin trussed, heat a heavy bottom skillet; season the pork with salt and pepper; sear until golden brown on all sides. Bake at 350 until the pork reaches a temperature of 145 degrees. Remove pork from the oven and allow to rest for 15 minutes before slicing into medallions. Heat oven 425 degrees
Carefully spread the gouda and boursin crust over the slices and bake in the oven until the crust rises and turns golden brown, 5-8 minutes. Serve over collards

Saturday, February 4, 2012

Even More Super bowl Party Recipes...

This is my alternative to same old same old Superbowl Chili - as prepared with Kristen Miranda and seen Sat feb 4 on WBTV's The Morning Show

MEXICAN CHICKEN TORTILLA SOUP
Recipe by Charlotte Culinary expert, Heidi Billotto
hlnc@carolina.rr.com

1 (16 ounce) can tomatoes with liquid
1 medium onion, cut up
2 cloves garlic, minced
4 Tbsp. cilantro, minced
6 cups chicken broth
1 1/2 lbs boneless chicken breast and thigh, skin removed and cut up into slices
2 or 3 chipotle peppers, minced and little adobo sauce (these come in a can and the adobo sauce is the sauce the surrounds the peppers)

shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream
In blender combine tomatoes, onion, garlic and cilantro. Cover and blend till nearly smooth.
Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Or if you would like your soup to be chunkier, start by sautéing the onion, garlic, cilantro and chicken in a large sauce pan in a bit of olive oil. When the onions are soft and chicken browned, add tomatoes. Chicken broth and chipotle peppers. Bring to a boil; cover and simmer 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; top with additional garnish and serve immediately.

More Great Superbowl Recipes - this one as heard about on WBT Radio with Don Russell

I talked with my friend Don Russell on WBT Radio this morning about what to put on your Supebowl Party table - scroll down for several tasty recipes on these pages, including this one that I recommended to Don...

DEVILED BABY BACK RIBS WITH SLAW

Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com



3-4 racks baby back ribs, parboiled for about 30-40 minutes
Sea salt
Cayenne pepper
1 stick butter
2/3 cup apple cider
2 cups hearty red wine
1 large onion, minced
2 Tbsp. brown sugar
3 tsp. garlic paste
4 Tbsp. Champagne Mustard (or any other sweet –hot mustard)
¼ cup Mushroom soy sauce
1 cup ketchup

Sauté onion in hot melted butter for a minute or two. Add cider vinegar, wine, onion, brown sugar, garlic paste, mustard and soy sauce to the pan. Bring to a boil, stirring frequently until mixture thickens slightly. Add ketchup and cook 2-3 minutes more. Remove from heat.
Pat rib rack dry and place in a large roasting pan. Season on both sides with sea salt and cayenne pepper or Hot Shot, Top with bbq sauce. Cover with foil and bake at 375 degree for 30-40 minutes. Uncover and allow to brown or broil. Serve hot or at room temperature with strained sauce for dipping and the slaw on the side.

For Heidi’s Cucumber Slaw:
2 hot house cukes, seeded and julienned
1 Red Bell Pepper, julienned ( or for color a combo of red, yellow and orange bells)
2 carrots, peeled, julienned
1/2 bunch Windcrest Farm Cilantro, minced
1 shallot, minced
5 (1/4 inch) slices fresh ginger root, peeled and minced
½ cup Extra Virgin Olive Oil
2 Tbsp. Mushroom Soy Sauce
1 Tbsp. Sesame Oil
1/4 cup Red Wine Vinegar
Siracha or hot Sauce to taste

Combine all the vegetables and herbs and then use remaining ingredients to make a vinaigrette. Toss veggies in vinaigrette. Allow to stand for an hour or so before serving.

Thursday, February 2, 2012

Super Superbowl Fare

CHEESE STUFFED JALAPENO POPPERS
As seen on WCNCs Charlotte Today - Feb 2, 2012
Recipe by Charlotte Culinary expert Heidi Billotto
Hlnc@carolina.rr.com

8-10 whole jalapenos
1 cup queso cheese, crumbled
1 (8oz) block cream cheese
1 cup shredded Monterey jack cheese
½ cup dry seasoned bread crumbs

Wear rubber gloves and slice jalapenos in half lengthwise, scraping out all of the seeds and ribs.
Place open side up on a parchment paper lined baking sheet.
Combine the three cheeses. Stuff jalapenos with the cheese mix. Top with a sprinkling of bread crumbs. Hold until 20-30 minutes before kick-off. Bake in a 350 oven for 30-40 minutes and serve piping hot to all of your armchair quarterbacks.

Jalapeno and Cilantro Pesto with grilled shrimp
Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com


1 cup Parmesan cheese
1 ½ cups pine nuts
1 cup fresh organic Windcrest farm cilantro
6 fresh jalapenos, roasted, seeded and diced
1 cup extra virgin olive oil
Salt to taste

Combine all ingredients, except olive oil, in the bowl of a food processor fitted with the steel blade. When everything is finely chopped, keep machine running and add olive oil through the feed tube until your pesto has the correct consistency for your individual use.
Serve a top skewers of grilled shrimp or with wedges of bell peppers or your favorite chips.

Thursday, January 26, 2012

Heidi's Email Newletter for January 26, 2012


JANUARY AND FEBRUARY COOKING CLASSES,

Recipes, Televison Appearances and More

WITH CHARLOTTE CULINARY EXPERT, HEIDI BILLOTTO

Anyone can cook - let Heidi show you how to make it fun!



Time for our first On The Farm Cooking Classe of the year this Saturday, plus a Much Requested Kids Cooking Class This Sunday at Reid's Cooking School... then Touchdown Tapas Saturday Feb 4 will help you get your game day menu set for kickoff!

Our first On The Farm class of the year is THIS SATURDAY January 28 from 3-7:30 pm, and if you'd like, you can come and make a day of it at Proffitt Family Farms in Kings Mountain.

As farming circumstances would have it, there is no herd on the Kings Mountain Ranch right now; the cattle are at the Proffitt's Blacksburg property about 20 minutes away.

And so, in this class participants will be given the option of joining us early for a special tour of that ranch (where all the momma cows and calves are) as well as the Kings Mountain property where we will do all of our cooking. The field trip to Blacksburg will begin at 1:30.
I only have a few spaces left, so if you are interested, act now!
When you email to make your reservations, I can give you all the details.
On the menu: beef tallow fish and chips, meatball hoagies, very beefy chili potato skins, jalapeno pesto and beef poppers, and maybe a few other Superbowl surprises.

As always, generous samples and recipe packets for all class participants, wine pairings with each dish, and an all new addition - each class participant will recieve a special 10% discount coupon to use within the next week at Reid's Fine Foods.


Then on Sunday, Jan 29 from 1-4 pm - Our very first, much-requested, hands-on kids cooking class at Reid's Cooking School. This class is for aspiring chefs ages 12-15 years old. The menu is a fun spread of Italian fare including mini margherita pizzas, fettucini alfredo, chicken parmigiana and homemade gelato!

Recipe packets for each up-and-coming chef. If they would like to do any shopping parents will get the regular Reid's 10% cooking class discount when they drop off or pick up. A few spaces are still left for for this class. You can make your reservations online here and then I'll see my up-and-coming chefs Sunday!



Before this weekend's classes, you might also want to stop in at Reid's this Friday night as my very talented husband, Tom Billotto, guitarist and singer, will be playing at the wine bar at Reid's from 6:30-9:30 and Friday nights through February as well. See you there!

My January Food, Wine and Conversation of Italy, with special guest Nada Vergili of Nada's Italy, was such a big hit that we're planning two sessions of our Valentine-themed "That's Amore" class held in my home kitchen as a part of my At Home with Heidi series of classes in February!

And the new good news is that we will be joined by one of the winemakers we met while on our trip to Tuscany with Nada this past September.
Paolo from Il Greppo Winery, makers of Italy's fine Vino Noble will be joining us for both Italian classes in February and will pair and pour the wines we will enjoy in class! And just wait till you try the il Greppo extra virgin estate bottled olive oil - oh my!
All the more reason to join in the fun - class dates: Sat Feb 11 and Sunday Feb 12, from 5-8pm each session.
Email me at HLNC@carolina.rr.com to make your reservations now - cost is $75 per person.

Now, scroll down to see the rest of my cooking class calendar - TWO great On the Farm Classes this monthJan 28 at Proffitt Family Farms and next month February 25 at Bosky Acres artisan goat dairy; more At Home with Heidi classes and my entire schedule of upcoming cooking classes at the Reid's Cooking School at Reid's Fine Foods.

Read on, enjoy, call all your friends and plan to join me for a class real soon - its just not the same without you there!

Cheers!
Heidi



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



On the Farm at Proffitt Family Farms - Sat Jan 28, 3- 7 pm - A Beefy Superbowl Spread is what's for dinner at Proffitt Family Farms. For the optional, additional Blackburg tour be at the farm at 1:30 pm.

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.

Looks like the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens and the horses. For those who would like a close-up and personal visit with the cows - mommas calves, et al - we will offer an exciting new option in this class and that's a little field trip prior to the class at Kings Mountain to the Proffitt's Blacksburg property. we'll leave Kings Mountain at 1:30 for the trip to Blacksburg and be back by 3 for the short Kings Mountain tour and class where 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 is $65 For reservations, simply email Heidi at hlnc@carolina.rr.com

At Home with Heidi - Sat Feb 11 and Sun. Feb 12 , 5-8 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 is $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. Farm tour and cooking class- Cost is $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 or click on the direct cooking class links I've provided here after each class description..
Note: If you have a cooking class gift certificate from Reid's, you will still need to make a reservation for the class you wish to attend 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.

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 is $65
Click here to make your reservation

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 is $65
Click here to make your reservation

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 is $55
click here to make your reservation

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 is $65
Click here to make your reservation

Sunday Feb 26, 1-4 pm - Food and Wine of the Pacific Northwest - a meal made from the tastiest fare from Washington State and Oregon - think cherries, salmon, walnuts, Cabernet and Pinot Noir. Cost is $65
Click here to make your reservation


Save the Date... several great culinary events and appearances you won't want to miss!


Heidi's appearances on television this month...Saturday January 28 - WBTV's The Morning Show, Channel 3, with host Kristin Miranda cooking with wine and sharing some delicious details about the upcoming Charlotte Wine and Food Weekend.

Queens Feast 2012-Charlotte's very own Restaurant Week is happening this week till January 29; and the Queens Feast Web site is up, live with all the restaurant listings, menus and more details to help you make your reservations. If you have yet to participate in this great semi annual event, you won't want to miss this one where you can dine like royalty at 100 of Charlotte's finest restaurants for the delicious price of three courses for $30!
It's an unbelievable value and a great way to check out many of Charlotte's newest dining establishments and to revisit all of your old favorites.
There is no limit to the number of restaurants you can visit during the week, so why not make it an adventure with friends and book a different reservation each of the 10 evenings of this very special promotion... For more info and details and to book your reservations online, simply visit www.CharlotteRestaurantWeek.com

Fire On the Rock - an Iron-Chef type culinary competition in which you get to be a judge! -
That's right, it's time for the annual Fire On the Rock culinary competion,
The competition takes place at Crippen's in Blowing Rock, NC and in comprised of 15 different dinners, starting Tuesday Jan 31 and running though February 29. Then the finals take place and the grand prize winner will be announced April 11.
So plan an overnight in the mountains to enjoy a dinner made by champions and then play a part in selecting the winning chef.
Restaurants will battle head-to-head in exciting single elimination battles every Tuesday and Wednesday at Crippen's Restaurant, Blowing Rock, NC. You, the diner, judge a six-course "blind" menu created around a secret ingredient. It's "grill or BE grilled" at Fire On The Rock and you decide who goes on and who goes home. This year sixteen chefs are competing for the grand prize of $2500 and the coveted "Red Chef Jacket". Who will win it all?

You be the judge - Tickets for each dinner are $49 excluding beverage tax and tip.
For more information and to make your reservations and buy tickets online at www.fireontherock.com.

Southern Spring Show Cooking Stage 2012- I'm also very excited to announce that I have been asked to be the host of the Cooking Stage at the 2012 Southern Spring Show, February 29 - March 4, 2012. That's right, five full days of back-to-back culinary demostrations by some of Charlotte's favorite chefs and foodies (yours truly included) with cooking demos, recipes and samples for all, every hour on the hour. It's going to be fabulous and I'll be posting the entire schedule of culinary events in an upcoming newsletter, so be sure to keep an eye out. In the meantime, you can also keep checking the Southern Spring Show website for updated information.