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


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

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

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.

Recipe from Heidi Billotto, Charlotte Culinary Expert
Food Editor Charlotte Living
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.

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

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.
2 Cups All Purpose Flour
6 ounces of Unsalted Butter (Cold)
1 Tablespoon of Sugar
1 Teaspoon of Kosher Salt
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

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

Caramel Sauce
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

Jalapeno and Cilantro Pesto with grilled shrimp
Recipe by Charlotte Culinary Expert, Heidi Billotto

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.


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

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


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

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

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
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

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