Heidi Billotto Blogs Restaurants, Recipes and Food

Even More Super bowl Party Recipes...

2012-02-04T08:03:00.002-05:00

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

2012-02-04T07:59:00.002-05:00

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.

Super Superbowl Fare

2012-02-02T08:37:00.001-05:00

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.

Heidi's Email Newletter for January 26, 2012

2012-01-26T12:09:00.008-05:00

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.

cooking on WCNC's Charlotte Today - January 12, 2012

2012-01-12T07:31:00.000-05:00

BRAISED CHICKEN CACCIATORE

By Charlotte Culinary Expert, Heidi Billotto

Food editor of Charlotte Living Magazine

heidi @ charlotteliving.com

2 lbs. bone -in chicken parts ( I like the dark meat the best)

Salt and pepper
6 Tbsp. extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped

½ onion, minced

1 clove garlic, minced
1 bay leaf

1 Tbsp. Juniper berries
1 cup beef broth

1 cup chicken broth

1 lb. button mushrooms, sliced or quartered and sauteed

1 lb. canned tomatoes, with liquid
1 Tbsp. fresh minced parsley

Wash the chicken parts and pat dry. Season with salt and pepper. Sauté chicken in a tablespoon or two of olive oil until browned – about 5 minutes on each side. Add the carrot, celery, onion, and garlic and continue to sauté.

When the veggies are tender add the bay leaf, beef broth, sautéed mushrooms, the tomatoes and chicken broth. Cook for about one hour over medium heat. Serve sprinkled with the minced parsley as a garnish.

Heidi Billotto's January and February Cooking Classes

2011-12-28T09:24:00.005-05:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Heidi's 2011 Holiday Cooking Class Calendar

2011-11-11T08:15:00.003-05:00

HAPPY HOLIDAY SEASON!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

New Harvest of Organically Grown Local Baby Ginger

2011-10-06T07:45:00.010-04:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2011-07-22T12:50:00.006-04:00

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

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

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

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

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

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

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

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

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

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

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

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

Heidi's June and July Cooking Classes

2011-06-03T08:19:00.008-04:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2011-05-29T08:37:00.003-04:00

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

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

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

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

Burger N bacon sauce
Recipe from Heidi Billotto

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

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

Heidi's May, June and July Cooking Classes

2011-05-12T07:43:00.000-04:00

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

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

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

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

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

May Cooking Classes at Reid's

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

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

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

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

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

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

June Cooking Classes at Reid's

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

JULY COOKING CLASSES At Reid's

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Barringtons has been one of Charlotte's favorites for upscale

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

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

At Home with Heidi -

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

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

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

On the Farm at Proffitt Family Farms -

Sunday, June 5 - 1 - 5 pm

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

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

On the Farm at New Town Farms -

Saturday, June 18 11 am - 3:30 pm

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

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

Complimentary Cooking Classes this Saturday at Reid's Fiine Foods

2011-04-29T08:14:00.005-04:00

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

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

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

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

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

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

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

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

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

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

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

A Time For Chocolate

2011-04-15T21:12:00.002-04:00

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

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

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

Cooking with Local Mushrooms

2011-04-14T08:06:00.002-04:00

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

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

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

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

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

2011-04-06T18:20:00.004-04:00

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

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

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

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

It's always a blast!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Heidi's March and April Cooking Classes

2011-03-22T08:10:00.005-04:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cooking with Local Eggs

2011-03-19T05:23:00.003-04:00

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

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

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

SEAFOOD WITH BALSAMIC BROWN BUTTER SAUCE AND RED WINE MUSHROOM CONFIT

2011-03-10T16:28:00.002-05:00

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

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

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

March and April Cooking Classes with Heidi Billotto

2011-03-10T16:18:00.003-05:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TWO FUN (and flavorful) TELEVISED COOKING SPOTS

2011-02-18T09:42:00.005-05:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

At Home with Heidi February 2011 Cooking Classes

2011-02-01T15:38:00.004-05:00

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

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

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

February's Cooking Class Line-up

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

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

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

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

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

Tues. Feb 8 6-9 pm Cost $55

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sun. Feb 20 1-4 pm Cost $55

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

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

Tues Feb 22 6-9 pm Cost $55

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

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

Sun Feb 27 1-4 pm Cost $55

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

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

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

Save the date -More great classes Coming Up in March

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

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

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

Heidi's Cooking Warm and Comforting Winter Soups

2011-01-06T07:46:00.005-05:00

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

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

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

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

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

A New Year Of Cooking Classes with Heidi Billotto

2011-01-04T11:18:00.007-05:00

January and February
At Home with Heidi
Schedule of Cooking Classes

With the holidays behind us now and the kids back in school, its time to start our Winter session of cooking classes.

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

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

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

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

Here's the January - February Class Line up...

Sat. Jan 8 11 am - 2:30 pm Cost $65 - THIS CLASS IS FULL, BUT WE'VE PLANNED A REPEAT ON SUNDAY JAN 9, 1-4 pm - so you won't have to miss out!
Heidi Billotto and the entertaining Nada Vergili of Nada's Italy join forces in the kitchen for and afternoon of fun and flavor!

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

To make your reservations FOR THE JAN 9 class , email Heidi at hlnc@carolina.rr.com

Tues. Jan 11 6-9 pm Cost $55
Winter Soups and Breads
Are you in some need of cold weather comfort food? Then, tonight's line of up of potage will surely fill the bill. The menu includes recipes for white chicken chili with easy creamy cornbread, winter vegetable soup in an edible baked bowl, saffron-lace bouillibasse with goat cheese crostini and Mom's hearty sweet and sour cabbage beef borchst with fresh baked pumpernickle - talk about comfort...aaahhh!

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

Sat. Jan 22 11 am - 2:30 pm Cost $55
Eating Well, Living Well

A Fun and Fabulous Winter Dinner for Four. All NEW recipes for an entire dinner based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center.

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

Sat. Jan 29 11 am - 2:30 pm Cost $55
Great Balls of Fire, it's Hot off the Winter Grill

Beat the winter blues by cooking up a storm this season outside on the grill or indoors in your favorite grill pan ... recipes include Heidi's most popular mushroom stuffed flank steak, the ultimate grilled hot dog with homemade slaw and chili, grilled ( then braised) Coq au Vin and grilled whole stuffed NC trout for all to share. We'll finish up with Heidi's infamous grilled Krispy Kreme doughnuts, as we do at every grilling class.

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

Sun. Jan 30 1-4 pm Cost $65
Cooking On The Farm at Proffitt Family Farms

After all the fun and success of our summer On the Farm Classes at New town Farms in Waxhaw with my good friends Sammy and Melinda Koenigsberg, we've decided to take the concept slightly north this month and head to cook at a fabulous local ranch - Proffitt Family Farms in Kings Mountain.

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

Hopefully the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens, the horses and of course, the cows and then we'll all settle into the Eagan's beautiful home kitchen to cook with some of the best beef around.

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

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

Tues. Jan 25 6-9 pm Cost $55
Cajun and Creole Cooking

A fun flavor-filled class featuring these classic recipes from the kitchens of the Crescent City: jambalaya, seafood crepes with a creole sauce, a thick and hearty gumbo and a rich, ooey-gooey bread pudding with a knock-your-socks-off Whiskey sauce - Laissez les bons temps rouler!

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

Sat. Feb 5 11 am - 2:30 pm Cost $75
Cake College with special guests Tiz Benson and Anita Stack from Tizzert's

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

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

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

Sat. Feb 12 11 am - 2:30 pm Cost $65
That's Amore! Food, Wine and Converstaion of Italy

Once again Heidi and Nada team up to bring you a special Valentine's edition of their very popular Food, Wine and Conversaion of Italy series of classes. This one will have your sweetie eating out of your hands - plus while Heidi cooks, Nada will fill us in on all the romantic Italian pillow talk we need to include before, during and after the meal -Oh, My!

Recipes will all be written for two servings, but can easily be doubled for four or more.

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

All NEW SCHEDULE FOR NOVEMBER AND DECEMBER COOKING CLASSES

2010-11-05T12:49:00.015-04:00

It's shaping up to be an exciting month, so go over the scheduled classes below, double check your calendars and then shoot me an email to make your reservations.

It's easy to make your reservation for any of the upcoming cooking classes listed below...

Simply email me at hlnc@carolina.rr.com to make your advance reservation.
MOST OF THESE CLASSES ARE HELD IN MY SOUTH CHARLOTTE HOME
Your payment by cash or check will confirm your space in class. When you email to sign up, I will send you directions to the class location and a mailing address for the check, plus any other details you'll need to know

Sat. Nov 13 11 am - 2:30 pm

Food, Wine and Conversation of Tuscany with special guest Nada Vergili of Nada's Italy THIS CLASS IS FULL BUT WE'VE PLANNED ANOTHER FOR JAN 8!

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

This class promises to be one you will not soon forget! As class participants watch and work with Heidi to prepare an entire Italian meal perfect for holiday entertaining, special cooking class guest Nada Vergili will be teaching us all fun little Italian expressions, sayings and phrases - plus how to talk with our hands - as we eat and drink our way through the afternoon.

The menu includes a grilled antipasto with house-marinated olives, rolled pasta with Italian sausage, mushrooms and local greens, bistecca and salmon Florentine with braised tomatoes and white beans, and Heidi's own holiday twist on a old classic - chocolate tiramisu. Wine pairings are included with each course
Class will be held in Heidi's south Charlotte kitchen. Cost is $65 per person.
Email Heidi at hlnc@carolina.rr.com to make your advance reservation.

Thursday, Nov. 18 6-9 pm

Cooking At Home With Heidi Do-Ahead Holiday Hors D'oeuvres

This class on Thursday Nov 18 will feature a menu you can do-ahead and includes: homemade chicken sausage and potato puffs, my favorite spanekopeta, pork and mushroom steamed dumplings with a from scratch hoisin sauce, bite-sized crab cakes and chocolate and peppermint creme brulee shooters to cap it all off.
Class will be held in Heidi's south Charlotte kitchen. Cost is $55
Email Heidi at hlnc@carolina.rr.com to make your advance reservation.

Tuesday,Nov 30 6-9:30 pm

Heidi's Hands-on Holiday Gifts From the Kitchen

This fun, hands-on holiday class will take place at a new location for us - the beautiful Mint Hill Arts Gallery.
Located at 7714 Matthews-Mint Hill Rd, Mint Hill, NC 28227,The Gallery will be feauturing a Holiday exhibit called "Small Treasures" made by some of the area's most talented craftsmen.

The work at the gallery will be available for sale and will inspire us as we make our own edible gifts from the kitchen including: homemade vanilla, homemade coffee liqueur, limoncello, Christmas morning chocolate cinnamon buns, Moravian sugar cake and personalized gingerbread people plus more great little gifts to give with love made right in your own kitchen.

And as a gift to you, you'll be able to take home some of the "spoils" from class to enjoy yourself!

Class wine pairings include tasting pours of a red, a white and a sparkling wine perfect to serve at your upcoming holiday fete!

Cost is $55 per person.
Email Heidi at hlnc@carolina.rr.com to make your advance reservation.

Saturday, Dec 4 11 am-2:30 pm

Cooking At Home with Heidi More Holiday Hors D'oeuvres

On Saturday Dec 4, the hors d'oeuvres continue with more holiday favorites. This class menu will include a trio of stuffed mushrooms, savory Mexican cheesecakes, beef
filled profiteroles, shrimp and grits shooters and mini chocolate pecan tarts.

At both classes,wine pairings will be served with each dish.
Classes are held in Heidi's south Charlotte home.
Cost is $55 per person.
Email Heidi at hlnc@carolina.rr.com to make your advance reservation.

Heidi Makes a Guest Appearance on PBS' For Your Home

2010-10-20T18:00:00.007-04:00

That's right, I'm going to be a guest on a National television series!

Several months ago I was asked to film a farmers' market-themed For Your Home show with show creator and host, Vicki Payne.

You can imagine how honored I was when Vicki called to invite me to be a guest on her show and, of course, I said yes!
For Your Home is PBS's premier home and garden television show, filmed in Charlotte, and aired nationally on over 702 PBS stations across the country and now in syndication as well!

The premise for this episode is a trip to the farmers' market to learn about shopping, cooking and eating local - a topic right up my alley!

We had great fun filming, chatting with and buying from numerous farmers, growers and vendors at Charlotte's Atherton Mills (all local) market and then going home with our goodies to Cook Up A Storm.

"Our" episode will air locally in Charlotte on October 28 at 6:30 pm; so mark your calendars and set your DVRs now!
The show will air nationally on PBS stations across the country January 22, 2011. The show was also aired in syndication outside of the Charlotte viewing area September 27, 2010 and will repeat March 28, 2011.

After the 28th, you can watch the show as often as you would like on ForYourHome.com.
But in case you'd like a little preview...Here's a copy of the recipe I cooked on the show

WHOLE GRILLED SNAPPER WITH CAPERS AND CHARRED TOMATOES

As seen on For Your home with Vicki Payne
Recipe from Heidi Billotto, food writer, cooking instructor and culinary expert in Charlotte North Carolina
Heidi@charlotteliving.com
www.charlotteliving.com

1-2 whole pink snapper, cleaned head and tail still on
2 Tbsp. extra virgin olive oil
2 cartons of grape tomatoes
4-5 Tbsp. drained capers
1/4 teaspoon dried crushed red pepper
Optional: 1/2 cup chopped pitted Kalamata olives
2 large shallots, chopped

Rinse fish and pat dry well. Sprinkle fish inside and out with salt and pepper. Stuff the cavity of fish with sprigs of fresh rosemary and thyme and a slice or two of fresh lemon or orange. Drizzle fish with a bit of extra virgin olive oil.
Place whole fish on a hot grill. Cook for a total of 10 minutes per inch of thickness (measuring the fish at its thickest part), turning once during the cooking time.

While fish is cooking, grill the grape tomatoes on a grill grid until blistered. Toss hot tomatoes with capers, crushed red pepper and if you would like, some minced shallots and chopped pitted Kalamata olives.
Once fish is charred and firm on both sides to the touch, remove from grill and place on a serving plate to fillet and serve.

September and October Cooking Class Update

2010-09-27T17:50:00.011-04:00

The September On the Farm Cooking Class was great fun last Saturday. Like all of my On the Farm cooking classes, this one took place in the kitchen at The Inn at New Town Farms. The morning started with a farm tour hosted by Sammy and Melinda Koenigsberg, owners of New Town Farms. In the picture to the right, you can see we gathered at the Inns outdoor courtyard to start Even though the weather was hot, the farm tour was fun and informative. We visited with the Heritage breed pigs, the French breed chickens and the turkeys; collected just laid eggs and perused the new and old growth in the fields as the crops rotate from one season to the other - so important to know where our food comes from and how it is raised. Class participants were also able to purchase product and produce from Sammy and Melinda at the end of class. But class is not the only place to buy from New Town Farms - Sammy and his fmaily are always at the Matthews Community Farmers' Market on Saturday mornings starting at 7:30 am!

After the tour, back in the kitchen, we cooked up fresh from-the-farm chicken and okra into a rich and delicious Chicken Gumbo; prepared a fillet of fresh local NC Cobia from SeafoodS.com at the Atherton Mills Farmers' Market with a cacciatore sauce (cobia is a thick dense fish with a texture that would keep you in mind of a swordfish steak); a smoked Greek eggplant dip with Sammy's special Italian varietal eggplant; and finished everything off with individual chocolate souffles served with locally grown figs and muscadines - delish!

More On the Farm classes to come - one every month! Classes for October and November are scheduled for Oct. 23 - For all of you grilling gurus, this On the Farm class takes on an outdoor twist with - weather permitting - a menu of recipes designed to hone your outdoor grilling skills.

Then our November On the Farm class will be on Nov 13 and will feature farm fresh holiday hors d’oeuvres -

Complete menus for both of these classes will be out soon, but you can sign up for either or both classes now if you'd like by emailing me at hlnc@carolina.rr.com. Cost for the On the Farm cooking classes is $55 per person. Classes begin at 11 am with the 1- 1 1/2 hour farm tour and generally run till 4 pm.

In the meantime, here's what's coming up in the next several weeks - each At Home with Heidi class is $55 per person and again reservations may be made by emailing me at hlnc@carolina.rr.com.

Cooking with Seasonal Seafood - At Home with Heidi
Tues. Sept. 28 at 6 pm
4-5 fabulous recipes, each featuring locally available sustainable seafood for four entrees and one appetizer: pan-seared trout with crispy kale, shrimp and scallops diable, baked salmon with a coriander crust, seviche cocktail, and a tasty prosciutto wrapped spicy shrimp. We'll work with fin fish and shell fish and talk about the cooking and handling of both!

Cajun and Creole Cuisine
Chef Choice Cooking Classes at Johnson and Wales
Sat. Oct 2 at 9 am
A fun flavor-filled class featuring these classic recipes from the kitchens of the Crescent City: jambalaya, seafood crepes with a creole sauce, a thick and hearty gumbo and a rich, ooey-gooey bread pudding with a knock-your-socks-off Whiskey sauce - Laissez les bons temps rouler! This is one you won't want to miss. Go to http://apps.jwu.edu/chefschoice/clt/searchsections.aspx on the Web and click – the “find classes” button - cost $140 per person

Try A Little Thai - At Home with Heidi
Tues. Oct 5 at 6 pm
An entire meal with all the intricate flavors of Thailand. Recipes include my twist on a Thai chicken and coconut soup, local grilled pork with green Curry sauce, classic Pad Thai and fishcakes with spicy cucumber sauce - the perfect comfort food for fall!

Food and Wine of Spain - At Home with Heidi
Sat. Oct 9 at 11 am
One of my most popular classes - a complete Spanish meal perfect for friends and family alike. Menu includes spicy saffron-seasoned empanadas, a seafood and sausage paella, roasted smoked paprika potatoes, homemade sangria and a cabrales souffle with oven roasted pears and caramel sauce.

FREE Cooking Demo at the Atherton Mills Farmers' Market
Tues Oct 12, 5:30-7 pm
FREE ongoing Cooking Demo at the Atherton Mills Farmers’ Market using the very best of locally home grown farm fresh produce and product. Recipes and samples for all!

Wine Country Cuisine-At Home with Heidi - PLEASE NOTE THE NEW DATE and location FOR THIS CLASS -
Tues Oct 19 at 6 pm.
Menu will include great dishes inspired by chefs and restaurants in
some of the most noted wine tasting and making regions in the world. Complete menu out Oct 1.

For more information about these classes sign up for my email newsletter by emailing me at hlnc@carolina.rr.com. Hope to see you Cooking Up A Storm real soon,
Cheers!
Heidi

Charlotte Talks Dining Divas Show

2010-09-10T10:58:00.002-04:00

Tom and I had a fabulous time on Charlotte Talks with Mike Collins yesterday. It was the semi annual Dining Divas show. I was invited to be on to talk food and restaurants with Mike and other local critics Helen Schwab from the Observer and Tricia Childress from Creative Loafing and Tom provided the musical accompaniment!
You can click on this link - charlotte talks - and listen to the show yourself. The show is great fun but time flies by fast - come back here in a day or two and I'll have a list of all the great places I didn't have time to mention.

For Your Labor Day Cookout

2010-09-04T12:12:00.003-04:00

EASY GRILLED BBQ CHICKEN

Recipe from Charlotte Culinary Expert Heidi Billotto

As seen on WBTV, Saturday September 4, 2010

WBTV News Saturday Morning
Click here for video

6-8 chicken thighs or breasts, skin removed if you like

Sea salt and pepper

Your favorite barbecue sauce

Wash chicken and pat dry. Season well with salt and pepper. Grill over medium to medium high heat, skin side up for 8-10 minutes, turn, grill 8-10 minutes more. Note that white meat will cook slightly faster than dark meat will; bone-in chicken ( white and dark) will take longer to cook than boneless chicken. Test for doneness by pricking the chicken and seeing if juices run clear or by inserting an instant read thermometer. When chicken reaches an internal temperature of 165 degrees - it's done!

During the last minute or two of grilling time brush the chicken liberally with the sauce; cover and cook for a minute or two. Turn the chicken over and sauce again. Cooking for a minute or two more. Serve with extra sauce at the table.

Serve your chicken with a deconstructed potato salad of oven roasted local fingerling potatoes tossed in fresh shredded basil, pine nuts, goat cheese and extra virgin olive oil.

For dessert - Turn the heat on your grill down to very low. Place several day old glazed Krispy Kreme doughnuts on the grill and grill for just a minute, if that, on each side. The sugar on each doughnut will caramelize and your grill will smell like cotton candy - careful, the sugar on the doughnuts is very hot - but this is the best sweet treat ever! Enjoy and have a Happy Holiday Weekend!

Everyone Needs A Little Chocolate

2010-08-25T12:54:00.002-04:00

CHOCOLATE PECAN PIE TART
Recipe from Charlotte Culinary Expert Heidi Billotto
As seen on WBTV, Saturday August 21, 2010
The Morning Show with Kristin Miranda
Click here for video

3 cups granulated sugar
pinch salt
7 Tbsps. unsweetened cocoa
4 large eggs
1 Tbsp. vanilla
1 can (12 ounces) evaporated 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 f you would like.
Makes 2 pies.

An Homage to Blueberries

2010-08-24T08:17:00.002-04:00

BLUEBERRY CHEESE DANISH
Recipe from Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
As seen on Charlotte Today – WCNC-TV August 24, 2010
click here to watch video

For the filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg yolk
1 tsp. vanilla or anise extract
1/4 tsp. salt
2 tsp. orange zest
1 tsp. lemon zest
2 cups fresh blueberries or blueberry jam
For the pastry:
2 packages crescent roll dough
For the egg wash:
1 whole egg
2 Tbsp. milk
For the glaze:
1 1/4 cups confectioners' sugar
2 to 3 Tbsp. fresh lemon juice

To make the filling: In a bowl beat together cream cheese, sugar, egg yolk, vanilla, salt, and zests until the mixture is smooth.
To make the Danish: Roll both packages of crescent roll dough out to form eight rectangles of dough. Pinch the perforated seams to seal well. Repeat on the other side of the dough. Spoon 2-3 tablespoons of filling down the center of each rectangle of dough, top with blueberries. Cut the sides of the dough into a strips that look like a fringe on either side of the filling as shown in the video. Fold the “fringe” pieces up and over the filling so that the Danish appears to be breaded. Brush the finished pastries with the egg wash, arrange them about 3 inches apart on parchment paper lined baking sheets. Bake the Danish in the middle of a preheated 375 degree oven for 11-14 minutes, or until they are crisp and golden.
Make the glaze while the Danish are baking:
In a bowl whisk together the confectioners' sugar, and enough of the lemon juice to make a thick but pourable glaze. Glaze then right out of the oven and enjoy!

SAUTEED SEAFOOD WITH SUMMER SUCCOTASH AND CREAMED CORN

2010-08-11T08:56:00.004-04:00

One Great late Summer Meal in Three Easy Steps..

Can’t believe that summer is almost coming to an end, but while we still have all the great flavors of the season growing right at our fingertips, this recipe is a wonderful way to take advantage of them all! Fresh sweet corn, real cream, just shelled limas, ripe tomatoes, hand picked herbs and of course local seafood come together for a wonderful mid August repast. A great opportunity to dine al fresco, if you would like – the perfect meal to share with friends or family and as beautiful to look at as it is good to eat
Enjoy this recipe and then scroll down for information about my series of cooking classes for August and September...

SAUTEED SEAFOOD WITH SUMMER SUCCOTASH AND CREAMED CORN
Recipe from Charlotte Culinary expert Heidi Billotto
hlnc@carolina.rr.com
As seen on Charlotte Today – WCNC-TV August 13, 2010 between 11 am and noon

For the succotash:
1 1/2 pounds baby lima beans, shelled,
2 large ears corn, kernels cut from cob (about 2 cups)
1 large tomato, seeded, diced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. extra-virgin olive oil

For creamed corn:
7 large ears corn, kernels cut from cob (about 7 cups)
¼ cup whipping cream

For the vinaigrette:
1 lb. fresh ripe tomatoes, chopped
2 Tbsp. fresh minced basil
3 Tbsp. balsamic vinegar
Sea salt and Hot Shot Pepper Blend
2/3 cup extra-virgin olive oil

For the fish:
Drizzle of extra virgin olive oil
4 (6 to 8-ounce) pieces cod or white fish fillets

Step one: Cook the limas for the succotash until tender in a saucepan of boiling salted water, about 5 minutes. Add corn kernels and cook 1 minute more. Drain. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (May be prepared ahead and then reheated.)

Step two: Place remaining corn kernels in processor. Puree about 3 minutes (mixture will be a rough puree). Transfer corn kernels toa saucepan, add whipping cream and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.

Step three:
Pat fish fillets dry and sprinkle with salt and pepper. Heat a non stick fry pan over high heat and drizzle with a bit of extra virgin olive oil. Add fillets to skillet and cook until golden brown, about 4 minutes per side. While fish is cooking prepare vinaigrette by tossing together all of the ingredients remembering to add the olive oil last.

To serve: Divide creamed corn and succotash equally among 4 plates. Top each serving with sautéed fillet. Spoon tomato vinaigrette atop each fillet and serve.

AUGUST AND SEPTEMBER COOKING CLASSES

2010-08-05T08:49:00.004-04:00

AUGUST COOKING CLASSES with HEIDI BILLOTTO
COME JOIN IN ALL THE FUN AND ENJOY ALL THE FLAVOR!

To register for any of these classes,simply email Heidi at hlnc@carolina.rr.com and we'll get you signed up. Your payment, made by cash or check made payable to me, will confirm your reservation. These classes are all held in Charlotte NC at three different locations. All are hands-on events and if you would rather not cook, you are invited to participate as much as you would like - if you'd like to come and watch, eat and enjoy as if it were a demonstration class, that is fine too; but advance reservations are a must!

Wine parings are offered with each course and each class participant receives a complete packet of recipes and wine notes.
Class participants will also be able to order the wines we taste in each class at special discounted pricing.

Sat. August 14 - 10:30 am - 1 pm at Aria Tuscan Grill - In Honor of Julia - Julia Child's birthday is this weekend and so I thought it appropriate to celebrate with a class of some of my favorite "Julia recipes." The menu includes: Julia's real Caesar salad with homemade croutons, leek and potato soup, Seafood en croute, savory herb-stuffed tomatoes and ice cream profiteroles with creme Anglaise and chocolate sauce. Cost is $55.

Sat. August 21 - 11 am - 2:30 pm - Cooking On the Farm at New Town Farms in Waxhaw. - This fun and informative class will kick off with a 30 minute or so tour of New Town Farms as we explore the lay of the land with owners Sammy Koenigsburg, then we'll head to the farmhouse kitchen to cook with local produce and product using New Town's chicken and pork, and all the in-season produce we can find on the farm. Its going to be fabulous!
Class special - class participants will be able to purchase any of the produce or products raised at New Town at a 10% discount immediately after class.
Menu includes: Mascarpone and local goat cheese mousse with wine braised tomato and crunchy parmesan crisps , Apple brined pork with muscadine or blueberry sauce, Braised chicken with herbs and figs, and a warm peach and almond tart with a local honey drizzle. Cost is $55.

Sunday August 22 - 10:30 am - 1 pm at Aria Tuscan Grill - Italian Al Fresco dinner for Four - one of my most popular cooking class topics, geared to accomodate the warm weather of the season. Menu includes my new take on classic bruschetta made with scrumptous cheese grits and tomatoes, arugula and cucumber salad, from scratch pasta with a choice of two sauces: carbonara and puttnesca and a fresh fruit-topped Italian cheesecake tart. Cost is $55.

And here's what we'll be cooking in September...:

Steakhouse Dinner for Four - At Home with Heidi - Tues. Sept 7 at 6 pm
Classic French food and wine - At Home with Heidi - Sun. Sept 12 at 1 pm
On the farm Class at New Town Farms - Sat. Sept 25 at 11 am
The secrets of cooking with seafood - At Home with Heidi - Tues. Sept. 28 at 6 pm

To register for any of these classes, email Heidi at hlnc@carolina.rr.com and we'll get you signed up. Your payment, made by cash or check made payable to me, will confirm your reservation.

Heidi's Back and Cooking Up A Storm on TV

2010-07-25T12:23:00.004-04:00

After an eight week hiatus for surgery to remove a very small benign brain tumor and the recovery period that followed, I'm happy to say I'm feeling great and ready to get started with cooking classes,private cooking classes and team building events, catering and more.
My local cooking classes start again in August and the complete list along with registrations information will be in my next email newsletter - due to be sent out tomorrow July 25. If you are not on my mailing list and would like to be, simply email me your contact info at hlnc@carolina.rr.com and I'll send a copy out to you right away.
In the meantime, I've eased into things with several live television cooking spots - on two of Charlotte's local stations - WCNC and WBTV. Recipes and links to the video are posted here - enjoy!

LOCAL SEAFOOD AND TOMATOES WITH BALSAMIC BROWN BUTTER SAUCE
Recipe by Heidi Billotto
Charlotte Culinary Expert
As seen on WBTV's Morning Show on Sunday July 24, 2010
click here for the link to the video
www.CharlotteLiving.com
Contact: hlnc@carolina.rr.com

1/2 stick butter
4 Tbsp. extra virgin olive oil
3 Tbsp. dark balsamic vinegar
1 Tbsp. local honey
1 Tbsp. your favorite whole grain mustard
2 Tbsp. capers
4 servings your favorite local seafood fillet (check out the selection at the Saturday Atherton Mill Farmers’ market or online from Seafoods.com)
Sea salt and pepper
Olive oil
2 cups local cherry tomatoes or thick sliced local slicing tomatoes

For the butter sauce: Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Add capers. Season sauce with salt and pepper.

For the seafood: Season fish with salt and pepper. Either grill over high heat or bake at 400 degrees for 10 minutes per inch of thickness when fillet is measured at its thickest spot.

For the tomatoes: Thick slice local tomatoes or half local cherry tomatoes and grill on a grill grid until tender; arrange tomatoes in the center of a dinner plate, top with fish, nap with balsamic brown butter and serve.

THAI GRILLED BEEF SALAD
Recipe by Heidi Billotto
Charlotte Culinary Expert
As seen on WCNC's Charlotte Today on Monday July 25, 2010
Click here for the video
www.CharlotteLiving.com
Contact: hlnc@carolina.rr.com

1 local London Broil or flank steak, or 2 ribeye or filets, seasoned with salt and pepper, then grilled to desired doneness and sliced thin ( get my local beef at local farmers' markets from my friends at Proffitt Family Farms
Zest of two lemons
3 Tbsp. lemon juice
3 Tbsp. lime juice
2 Tbsp. fresh minced basil leaves
2 Tbsp. fresh minced mint leaves
1 Tbsp. fresh minced cilantro leaves
2 Tbsp. fresh minced gingerroot
2 tsp. garlic paste
¼ cup Nam Pla ( Thai fish sauce)
½ cup Thai coconut milk
3 Tbsp. dark sesame oil
¼ cup sesame seeds, toasted
Mixed salad greens
1 red onion, sliced thin
2 bell peppers, sliced thin
For the dressing:
3 Kirby cucumbers, peeled seeded and cut into julienne slices
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
3 Tbsp. Nam Pla
1 Tbsp. soy sauce
1 Tbsp. chili sauce ( more to taste)
¼ cup brown sugar
2 tsp sesame oil
Garlic salt
McCormick's Hot Shot pepper blend

Grill seasoned beef to desired doneness. While the beef is grilling, combine the next twelve ingredients in a mixing bowl to make the marinade. Remove beef from grill, cool slightly and slice into thin slices. Top with marinade and toss well.
Combine dressing ingredients.
To serve, top the greens with the sliced onion, bell peppers and marinated beef. Drizzle dressing over all.

Perfect Picnic Fare - Summer Carrot Soup with Dilled Cream

2010-05-14T15:46:00.003-04:00

CARROT SOUP WITH DILLED CREAM
As seen on WBTVs Saturday Morning Show with Kristin Miranda, Saturday May 15, 2010 - 7:20 am
And, in the May/June 2010 issue of Charlotte Living Magazine

4 shallots
2-3 lbs. sweet organic carrots, peeled and coarsely chopped
3 Tbsp. butter
salt and pepper
1-2 qts. Chicken or vegetable stock
2-3 Tbsp. minced dill weed
1 cup heavy cream

Mince shallots and sauté with carrots in hot butter in a stockpot, until shallots are tender. Add the broth. Bring to a boil, reduce heat and simmer until carrots are tender. Puree carrots in a food processor. Return to broth. Adjust seasonings with the addition of salt and pepper. Whip the cream till stiff. Fold in the minced dill (or tarragon) Serve a dollop of the herbed cream on each bowlful of soup.

Cooking Up A Storm on WCNC - Tuesday May 4, 2010

2010-05-04T07:13:00.004-04:00

This year, instead of taking mom out to a restaurant, why not treat her to a homemade lunch or dinner al fresco. This clever chicken salad martini travels well, is easy to assemble on site and is prefect picnic fare be it at your favorite family park or picnic spot or in your own backyard or patio. Look for more great picnic recipes to prepare on Mother's Day or all summer long in the upcoming issue of Charlotte Living, on newstands next week - or check it out online at www.charlotteliving.com.

Also don't miss two more terrific cooking classes this May as I continue to Cook Up A Storm at Reid's Fine Foods - Fresh from the Farmers' Market on Sat May 8 and pringtime Meditteranean on Sat May 15. Click here for more information or to make reservations

MARTINI CHICKEN SALAD

From Charlotte Culinary Expert Heidi Billotto

Charlotte Living Magazine

As seen on WCNCs Charlotte Today Tuesday May 4, 2010

hlnc@carolina.rr.com

www.HeidiBillottoBlogsRestaurants.blogspot.com

Shredded meat from 2-3 whole roasted chickens

1 jar roasted red peppers, drained and chopped

1 jar sliced sun dried tomatoes, packed in oil
2 packed cups baby spinach leaves

1 cup shelled pistachios

Shredded romaine lettuce

Shaved Parmesan

Real or plastic martini glasses

Large green olives stuffed with blue cheese

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup orange juice concentrate, defrosted but not diluted
2 tsps. honey
salt and pepper to taste
1 cup extra virgin olive oil (use 1/3 cup from the tomatoes)

First prepare the vinaigrette by combining the vinegar, orange juice concentrate, honey, salt, and pepper in a mixing bowl. Whisk by hand or blend with a battery operated latte frother as you slowly drizzle in the olive oil until the mixture is emulsified. Reserve.

Toss the chicken, peppers, spinach, and pistachios in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange shredded lettuce in the bottom of each martini glass. Spoon the chicken salad on top of lettuce. Drizzle with vinaigrette. Sprinkle with the Parmesan, top off with an olive or two and serve.

Heidi Cooks on WBTV's Morning Show - Saturday April 17 -6:50 am!

2010-04-16T10:45:00.006-04:00

Always great to join my buddy Kristin Miranda and the crew at WBTV's Moring show to Cook Up A Storm, even though it is early in the am!
On Saturday April 17, I'll be cooking with Fresh herbs and here is the recipe we'll prepare. For more great recipes read my articles on www.charlotteliving.com or come to a cooking class at Reid's Fine Foods - see the springtime calendar just below this post!

COOKING WITH FRESH HERBS
RECIPES BY HEIDI BILLOTTO
Charlotte Culinary Expert
As seen on WBTV’s Morning show
Sat April 17, 2010
hlnc@carolina.rr.com
http://www.HeidiBillottoBlogsRestaurants.blogspot.com
www.charlotteliving.com

HERBS DE PROVENCE MIX
4 parts thyme leaves
2 parts rosemary leaves
2 parts basil leaves
2 parts savory leaves
2 parts marjoram leaves
1 part lavender buds
1 part fennel or anise seeds

To make a fresh herbs de povince mince herbs, blend and use in your favorite recipes. Or to keep the blend for future use: dry the herbs separately, then combine and keep in an airtight container.

WHITE BEANS WITH WINE AND TOMATO BRAISED GARLIC
28 garlic cloves
1 ½ cups dry white wine ( I like Tariquet’s ugni blanc/colombard blend)
1 tsp sea salt
4 Tbsp. butter
1 Tbsp. Herbs de Province
½ cup sun dried tomatoes, thin sliced
2 cans cannellini beans, well drained
crusty bread for dipping and spreading

Place the peeled garlic cloves, wine, salt, pepper, butter and herbs and tomatoes in a saucepan. Bring to a boil then reduce heat to a simmer for 20 minutes or until garlic is soft and the liquid in the pan is syrupy. Add white beans. Serve with slices of crusty French bread.

All New SPRINGTIME COOKING CLASSES start April 17, 2010

2010-04-16T10:38:00.004-04:00

Register now for any of Heidi Billotto's fun and informative classes held at Reid's Fine Foods.

The complete spring and early summer schedule is listed below. As always, Reid's own Margaret Barry and Josh Villapano will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.

CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES
Saturday Classes 11:00 am - 2:30 pm
Sunday Classes 1:00-4:00 pm

Sat April 17 - 11 am-2:30 pm - Chinese Banquet -
Demonstration Format. It's the Year of the Tiger and we've continued the celebration with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year all year long! This is a great way to entertain! Make your own eggrolls, with a from-scratch orange dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.

April 18 - Food and wine of Tuscany 1-4 pm - demonstration-format - If you love Italian cuisine this class is for you! Food and wine from the Tuscan region of Italy - a complete dinner for four. Cost is $45

Sun April 25- 1-4 pm - Sushi, Sake and other favorites from Japan - Hands-on format. Cost is $90

May 1 - 11 am -2 :30 pm - Springtime Hors d'oeuvres -demonstration-format. Now that we've all been bitten by the spring fever bug, why not join Heidi for one of our most popular springtime classes - great appetizers, amuse and first course starters all with fresh springtime flavors. And of course wine pairings to match each dish. Cost is $45

May 2 - 1-4 pm- Hands -on - Cooking with Mushrooms - Hands on format - we'll cook with all sorts of mushrooms, fresh and dried; truffle and mushroom oils, and locally grown shiitakes and oyster mushrooms, locally grown and fresh from Saturday's farmers' market. Cost is $90

May 8 - 11 am- 2:30 pm - Cooking with Fresh herbs - Demonstration-format. - Just in time for Mother's Day here is a class you can come to with your mom - although you need not be a mom or bring a mom to come and enjoy! Another of our most popular offerings, in this fabulous springtime class Heidi will explore the planting and harvesting of fresh herbs for your own herb garden and the use of fresh and dried herbs from the farmers' market, your herb garden and the grocery store as well - Great recipes, outstanding wine pairings and a special little surprise for all the moms in the crowd! Cost is $50

May 15- 11 am-2:30 pm - Eat well, live well, - springtime Mediterranean - Demonstration format - Fare perfect for the season and for dining al fresco. The recipes in this class all follow the tenants of the Mediterranean Diet - although the menu will seem like anything but diet food. Its a complete meal from beginning to end with nutrition facts for each recipe prepared for us by the nutritionists at Presbyterian's Health and Wellness. Cost $45

May 16 - 1-4 pm - Vegetarian Cuisine - Demonstration format - Menu will include four to five meatless recipes using locally grown ingredients from the farmers' market as well as a surprising assortment of delicious protein substitutes. Your gonna love and won't miss the meat at all. Cost is $40 per person

May 22 - 11 am - 2:30 pm - the annual Bacon, Bacon, Bacon class - Demonstration format. TA - DA...The one you've been waiting for - our ANNUAL Bacon class. Last year's chicken fried bacon with homemade Ranch Dressing took best of show, so now Heidi is busy working on recipes to try to top it . This is definitely a class you won't want to miss! Cost is $50 per person

May 23- 1-4 pm - Wine and food from the Pacific Northwest - Demonstration format. All the wonderful ingredients of this country's Pacific northwestern region rolled up into one flavoful class. Look for walnuts, nut oils and cherries and of course, wild and smoked salmon. Wines from Washington State and Oregon round out the menu. Cost $45

May 29 11 am- 2:30 pm - La Picque Nicque - Demonstration format - great recipes that will take you from indoors to the outside for all of your al fresco dining this summer. This is the perfect class to come to if you are a big Pops in the Park fan; plus you'll taste all the hottest wines for some cool summer sipping this picnic season. Cost $40

June 5 - Fresh from the farmers market - with market tour - Tour from 8-10am; class form 11 am - 2:30 pm
TOUR AND Demonstration format class. We'll dive into June with another of our popular annual classes. Join Heidi early in the morning as she guides a tour of Several area markets, where you'll chat with local farmers, learn more about their farms and the foods they produce and will have time to shop as well! The tour will end up about 10 am and then we'll meet back at Reids at 11 am for a regular demonstration-style cooking class in which we will prepare 4-5 recipes using all the foods we bought at the market. If you'd like to come to the class but skip the fun-filled tour, simply go to the next icon to register. $55 class and tour; $50 class only

June 6 -1-4 pm Steakhouse dinner for four - Hands on- Hands-on format. Here's a class for all the beef lovers out there - all your steak house favorites prepared from scratch - Killer scalloped potatoes, spinach souffle, The Wedge salad with a choice of homemade blue cheese or ranch dressing, perfect sauteed mushrooms and a variety of beef. For dessert a class chocolate souffle, oh my! PLUS, all class participants will receive a gift certificate for complimentary bar apps from Morton's The Steakhouse in Uptown Charlotte .Cost $90

June 12 - 11 am-2:30 pm- Beachy Keen - Summertime One Dish Dinners. Menu to come Cost $40

June 13 - 1-4 pm Eat Well, Live Well - Foods from the French Countryside. French food without all the cream and butter and equally as delicious. Heidi will prepare an entire meal including a from - scratch crusty French whole wheat baguette . All recipes follow the tenants of the Mediterranean American diet and all come with nutrition facts prepared for us by the nutritionists at Presbyterian's Heart and Wellness center. Cost $45

June 19 -11 am - 2:30 pm - Flavors of Mexico - Time for a fiesta to celebrate the summer - all of your favorites from chilies rellenos to Mexican Flan - ole! Cost is $40 per person

June 20 - 1-4 pm - Patio and Poolside Hors d'oeuvres - This annual summer class is a great one for dads who like to cook and everyone else too! We'll prepare a host of appetizers - several perfect for preparation on the grill! or to enjoy while you are grillin' up the entrees! After this one you'll be set for all of your summertime entertaining! Cost is $45 per person.

Classes are held at the Reids 7th Street Wine Bar.
225 East 7th Street, FREE Parking to class participants at 7th Street Station Parking Deck.

SO MANY MARCH COOKING CLASSES, SO LITTLE TIME!

2010-03-19T08:46:00.007-04:00

Spring is indeed the air, we've sprung forward, set the clocks ahead and watched the first of the cherry trees begin to blossom. But, to steal a quote from Barbara Fairchild, editor of Bon Appetit, in her new March issue, "there is still a lot of wonderful winter cooking to be done."
As much as I crave the taste of herbs from my garden, the cool, crisp, crunch of Kirby cukes and the ripe, red flavor of a fresh picked tomato that are right around the corner; I'm still not quite ready to give up my much-loved winter fare of dark leafy greens, braised soups and stews and the soft, full flavor of the perfect butternut squash.

To fit it all in, I have five more cooking classes coming up before the end of this month - four weekend classes at Reid's Fine Foods and one Tuesday evening class, a part of my At Home with Heidi series.
ADVANCE RESERVATIONS ARE A MUST, but the really good news is that there's still time to make your reservation, EVEN FOR TOMORROW MORNING'S CLASS AT REIDS...Here are the class descriptives and info on how to register. I'll look forward to hearing from you and seeing you in class soon .

Saturday March 20 - 11 am-2:30 pm - Ole! The food and wine of Spain - demonstration format at Reid's. Menu includes homemade sangria to start, tapas of wine and garlic braised shrimp with smoked paprika potatoes; Classic paella, grilled veggie empanadas and honey and roasted pear rice tart Cost is $45. Click Here for easy online registration.

Eating Well, Living Well - Springtime Appetizers - Sun. March 21 - 1-4pm. Demo format at Reid's. Menu includes carrot soup shooters, skewers of Greek grilled chicken with dipping sauce, tuna tartar, crunchy onion rings and vegetarain spring rolls. We'll features Suzi's Skinny Cakes made into small truffled bites for dessert. All recipes come complete with nutrition facts. Cost is $40. Click here to make your reservation.

Tuesday March 23 - 6-9pm - An Easy But Elegant Dinner for Four - At Home with Heidi. Hands-on format. The menu includes: Individual Classic cheese souffles, braised Proffitt Family Farms bone-in short ribs or shanks; potato gratin; local greens with local goat cheese croustades, oranges, candied pecans and a from-scratch vinaigrette; and for dessert, an apple and almond tart. Cost is $50. To register email Heidi at hlnc@carolina.rr.com

Sat Mar 27 - 11 am -2:30 pm - The Big O - Cooking with Olives Oils From Around the World!
Demonstration format. This class is always a crowd pleaser - we'll start with a tasting of nearly two dozen different oils from around the world and then cook with four of our favorites. Cost is $45 per person.
click Here for easy online registration

Sun Mar 28 - 1-4 pm - Sushi, Sake and other favorites from Japan - In this class full of flavors from the far East, you'll learn how to roll you own sushi, and create other beautiful Japanese entrees and apps as well as a dessert. Each dish will be paired with a outstanding sake.
The sake tasting portion of this special class will be directed by our good friend Phil Murray of Tryon Disributing. Phil is a certified Sake Specialist level 1. Trained by John Gartner, the premier English Speaking sake expert in the world, Phil is one of less than 200 people in the world have this certification, and one of the two experts in the Southeast United States. Its an opportunity you won't want to miss!
Class size is limited Hands-on format. Cost is $90.
Click Here for easy online registration

Other exciting news -

The March/April issue of Charlotte Living dressed with a big, bright red gerbra daisy is out on newsstands and up online now. Check out my Very Culinary articles about The Liberty Gastropub and BLT Steakhouse as well as a primer to working with Phyllo Dough.

Looking to get away from it all? Take my travel advice in this issue and head for Westglow Resort & Spa in Blowing Rock. You can read it all online at www.charlotteliving.com or pick up an issue at Reid's when you come to see me at cooking class.

Tune in to your televison THIS Saturday and then again on Thursday April 1 -
This Saturday morning I'll be appearing on WBTV's Weekend Morning show with host Kristen Miranda. Tune is at 6:50 am ( oh my!) with great recipes for springtime lemon curd, lemon mousse and an easy lemon blueberry tart...yum! sEE THE POST BELOW FOR RECIPES...

Then on Thursday April 1, I'll be Cooking Up A Storm on WCNC's Charlotte Today. The shows airs from 11 am to noon with the cooking segment tucked some place inbetween. I'll let you in on further menu details when I have them, and will be watching for you to tune in!
Recipes for both appearances will be on www.CharlotteLiving.com
and on my blog at www.HeidiBillottoBlogsRestaurants.blogspot.com

Finally, my husband Tom Billotto's musical calendar.

This month Tom is playing at several of our favorite places and if I'm not teaching or catering I'll probably be in the audience so plan to drop by and say hello.
Here's what's happening in the next two weeks...

Saturday Mar 20, evening
Private Party
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Tuesday, Mar. 23, 6-9pm
Rudy's Italian Restaurant & Bar, Piper Glen Shopping Center, Charlotte NC
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Wednesday, Mar. 24, 7-9pm
With Jimmy Bookout at Pewter Rose Bistro, South Blvd, SouthEnd area, Charlotte NC
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Thursday, Mar. 25, 6-9pm
Passion8 Bistro, Hwy. 51, Fort Mill, SC
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Friday Mar. 26, 6-10pm
The Club At Longview
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Saturday, Mar. 27, evening
With Kim Carper Marshall and Donnie Marshall at private party, Byron's SouthEnd,
Charlotte NC
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Tuesday, Mar. 30, 6-9pm
Rudy's Italian Restaurant & Bar, Piper Glen Shopping Center, Charlotte NC
--------------------------------------------
Wednesday, Mar. 31, 7-9pm
With Jimmy Bookout at Pewter Rose Bistro, South Blvd, SouthEnd area, Charlotte NC

You can view Tom's entire performance schedule, listen to musical samples or get information on how to book Tom for your next event online at www.TomBillottoMusic.com

As seen on WBTV - March 20, 2010 - COOKING FOR SPRING - WHEN LIFE GIVES YOU LEMONS - MAKE DESSERT!!

2010-03-19T08:32:00.007-04:00

SPRINGTIME LEMON CURD AND MORE
Recipe and variations from Charlotte Culinary Expert Heidi Billotto
As seen on WBTV, Saturday March 20, 2010
The Morning Show with Kristin Miranda

For the basic lemon curd:
¾ cup butter
½ cup sugar
Zest of two lemons ( or any other citrus)
½ cup lemon juice ( or any other citrus juice)
6 eggs (or an equivalent amount of egg substitute)

Combine the butter, sugar, lemon zest and juice together in a saucepan over medium heat till warm and melted. Beat eggs until light and fluffy. Temper eggs with butter mix then return to the pan and cook, stirring with a wooden spoon until thick. Cool to make lemon curd.
Store curd in canning jars or plastic refrigerator containers. To serve, spoon into tart shells and top with a dollop of whipped cream or a fresh berry for a Spring time lemon tart; spread on slices of toasted pound cake and top with mixed Spring or Summer berries; or use as a brunchtime spread for taosted English muffins

Variations on the theme:
For lemon mousse: Whip 2 cups heavy cream until stiff. Fold whipped cream into cooled curd to make mouse. Spoon mousse into stemmed glasses and top or layer with fresh berries for an easy lemon parfait.

For lemon semifreddo: (this variation on our theme is my take on a dessert served at Aria Tuscan Grill, Uptown Charlotte’s newest Italian themed restaurant located in Founders Hall. Thanks to chef Bill Schutz for the inspiration!)
Make lemon mousse as directed above. Line a square cake pan with plastic wrap, leaving enough wrap to hand over the edges of the pan. Spread the lemon mousse in the pan. Cover with plastic wrap. Freeze for 4-5 hours or best overnight. The mixture will not get as hard as ice cream but will firm up in the freezer. Just before serving. Lift the semifreddo out of the pan using the plastic wrap, cut into squares and serve topped with fresh berries and a drizzle of limoncello, a sweet rich Italian lemon liqueur.

HOMEMADE LIMONCELLO
This recipe was given to me by Luisa Amadio, who along with her husband Rudy owns Dolce Italian Ristorante on East Blvd. and now Rudy’s Italian Restaurant & Bar in the Shops at Piper Glen on Rea Rd. in south Charlotte.

Zest or peeled rind of 12 lemons
½ gallon of Everclear or vodka
½ gallon of simple syrup (equal parts sugar and water boiled down to form a syrup)

Place the zest in the liquor and allow to marinate for 8-10 days. Strain and dispose of zest. Blend infused liquid with the simple syrup. Adjust sugar to taste. Transfer to pretty bottles and decorate for gift giving.

My dear friends at Passion 8 Bistro in Ft. Mill - Jessica and Luca Annunziata, make a variations of limoncello with all different typs of fruit - figs for figcello, fresh Carolina peaches for peachcello - try your luck with eh bountyh of local fresh frut this Spring and Summer and do the same or just visit Dolce or Passion8 for a taste of their homemade elixirs! - Yum!!!

SUPERBOWL FARE

2010-02-07T08:33:00.003-05:00

Gridiron greats
Fun and food for your favorite football enthusiasts

Time for the Superbowl and football is indeed in the air. For many Superbowl Sunday is a time to don the jersey of a favorite player, toss the pigskins around in the back yard and armchair quarterback with the best of them. But for me and other non-football enthusiasts, it is simply another wonderful excuse to throw a theme party!

Kick things off by looking in party and big box stores party stores for a variety of plastic dishes, trays and bowls in football shapes which you may fill with a variety of mid-game munchies.
When it comes to decorating for the big day, televisions in every room are essential. And, don’t forget to put a small TV in each bathroom as well – what if something important happens on the field while you’ve stepped out – if you’re into the game, you don’t want to miss a thing! Much past that, you’ll want to concentrate your decoration efforts on the table.
Purchase yards of Astroturf at any home or garden shop. Measure your table and then buy enough yardage to cover the table and still allow a foot or so to overhang on each side. If you would like to offer guests individual bamboo trays (available at places like Pier One and World Market) on which to place their football fare, use rectangles of the artificial turf to make “placemat’ liners. Finish off your field of green with white masking tape to mark off yard lines.
On the buffet, small plastic toy football players may be scattered across the “field” you’ve made in and among the serving dishes. Use inexpensive wood or plastic napkin rings, wrapped with ribbon in team colors. If you can find small toy replicas of team mascots, you can hot glue them onto the napkin rings for an extra bit of atmosphere. If you’d like to forgo the after game clean up of real flatware and china, use heavy duty plastic plates and flatware in team colors - matching oversized napkins will round out your presentation. Set plates at flatware in one end zone of the table, arrange the entrees and sides in centerfield and place desserts (I’m thinking football-shaped brownies or sugar cookies) arranged in the other end zone .
As far as serving dishes for the buffet go, you can use some of the football-shaped plastic ware, but it’s always much more entertaining to get creative and let your imagination take over. Oversized and clean football cleats can be lined with foil and used as a ‘bowl’ for dips or spreads or condiments. Seek out football shaped hot pots, spotted this season at local stores like Steinmart and Walmart for a big 50-yard line pot of chili. Toy football helmets make for great containers as well. Line them with cloth napkins and use as a serving container for chips or rolls or even salad greens.
Don’t spend too much time on other niceties in and around your house – armchair quarterbacks will take no notice of any new yard work, or family photos on the mantel, it’s The Game which will capture their attention. They will notice the table at when they break at halftime or during a commercial break. Don’t make the food too complicated to eat. Best to stick with heavy hors d’oeuvres or finger foods at the start, then make your half time show shine with an easy to serve one pot comfort foods like chili and pot pies are great. For the Saints its a classic gumbo or jambalaya and for the Colts, well, if they hadn't movedd from Baltimore, crabcakes would be divine, but things being what they are, they say that pork cutlets are very big in Indiana, which brings a great Cubano sandwich comes to mind or us the pork for a great Javanese Curry dish - yum! Round out the meal with other classics listed here, a big salad and plenty of good wine and beer.

WHITE CHILI

4 cans white beans, with liquid
3 lbs. boneless chicken breasts, thin sliced
2 tsp. garlic paste
2 Tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano leaves
1 Tbsp. salt
1 medium onion, thin sliced
2 jalapeno chilies, seeded, deveined and diced
4-6 cups chicken broth
¼ cup lime juice
2 cups shredded pepper jack cheese
1 cup sour cream

Place the white beans with the sliced chicken, garlic, chili powder, cumin, oregano, salt, onion and jalapenos in a large stock pot. Cover with water or chicken broth. Bring to a boil. Turn down to simmer. Let simmer 1 hour, adding water if needed. Add lime juice and adjust seasoning to suit your tastes. Serve in bowls topped with shredded cheese and sour cream.

HEIDI’S VEGGIE CHILI

1 minced green pepper
2 Tbsp. extra virgin olive oil
1 tsp. dried red pepper flakes
1 lb. whole mushrooms, finely mined
4-5 whole carrots, finely minced
1 (10 oz.) can Ro-tel tomatoes, drained
2 (14.5 oz.) cans diced tomatoes, with liquid
1 (27 oz.) can dark red kidney beans, drained
2 Tbsp. chili powder
1 Tbsp. ground cumin
Sea salt and black pepper to taste
Sauté the minced green pepper and dried pepper flakes in olive oil over high heat until lightly browned and limp. Add minced mushrooms and carrots and sauté 3-4 minutes stirring well. Add tomatoes, kidney beans, chili powder and cumin. Blend well; reduce heat to low and simmer 15-20 minutes. Season to taste with sea salt and pepper.

VARIATION: For chili cheese dip: stir in one (8 oz.) block cream cheese and a four-ounce portion of Velvetta processed cheese. Stir chili until cheese melts.
Serve in mugs, or hollowed out mini loaves of bread with a selection of toppings. Chili may be prepared in advance. It freezes and reheats quite well.

CREAMY CHICKEN POT PIE
2 whole roasting hens
1 stick butter or margarine
½ cup flour
2 cups chicken broth
1 cup dry white wine
½ cup dry sherry
1 cup heavy cream
Garlic salt and pepper to taste
1 cup finely chopped fresh spinach
1 ½ cups thinly sliced carrots
1 bag frozen pearl onions, defrosted
1 box frozen baby peas
1 lb. fresh mushrooms, sliced
2 cans artichoke hearts, drained
½ lb. puff pastry, defrosted according to package directions
1 egg, beaten
Roast or boil the chicken until cooked and tender (Note: short cut this step with already prepared rotisserie chicken from your local supermarket) When the chicken is cool enough to handle, remove and discard the skin. Remove the meat and tear into shreds. Reserve. Discard bones and any cartilage.
Melt butter in a medium saucepan. Stir in flour and cook a minute or so to make a roux. Add chicken broth, white wine and sherry. Cook until mixture is smooth and thickened slightly. Bring to a soft boil; add the heavy cream. Reduce heat; simmer 20 minutes. Season to taste with garlic salt and pepper. Stir in spinach. While the sauce is cooking, arrange the chicken and veggies in an oven-to-table casserole dish. Pour the sauce over all. Gently roll out a sheet of puff pastry to a size which slightly overlaps the edges of the casserole dish. Brush a little beaten egg around the inside edges of the casserole and place the sheet of puff pastry over all. The egg will help to seal the edges of the pastry to the casserole dish. Use a sharp knife to cut several air vents in the pastry. Bake in a preheated 350 degree oven for 1 hour.
The cooked pot pie may be frozen. To reheat: defrost in the refrigerator overnight; cover with foil and bake in a preheated 350 degree oven 45 minute to one hour.

N’AWLUNS GUMBO

1 cup vegetable oil
1 ½ cups all purpose flour
2 cups chopped white or yellow onion
1 cup chopped green pepper
1 cup chopped red pepper
1 ½ cups chopped celery
2 cloves, garlic, minced
4 cans chicken or vegetable broth
2 cups water
2 lbs. boneless chicken breasts or thighs, cut into bit sized pieces
1 ½ lbs. andouille sausage, cut into chunks
2-3 Tbsp. Homemade or your favorite Creole seasoning mix ( recipe follows)
1 Tbsp. cayenne pepper
1 (28 oz) can diced tomatoes, drained
1 lb. medium sized shrimp, peeled
Steamed or boiled rice

Heat the oil in a large stock pot, when the oil is warm, add the flour. Stir until well blended and cook over medium – low to medium heat, stirring frequently until the mix is thick and dark golden brown in color. This is the roux which will thicken and flavor your gumbo.
When the roux is done, add the onions, celery, bell peppers and garlic and cook until vegetables or tender. Add the chicken broth and water and bring to a boil. Once the gumbo is boiling, add the chicken, sausage and Creole seasonings.
Reduce the heat and allow to simmer 40-45 minutes. If the mixture starts to become too thick, add a little water or broth.
After about 40 minutes of simmering time, add the diced tomatoes and shrimp. Adjust the seasonings to suit your tastes. Once the shrimp have curled slightly and turned pink, the gumbo is ready to serve in shallow bowls over hot white rice.

HOMEMADE CREOLE SEASONING

¼ cup garlic salt
1/3 cup paprika
¼ cup chili powder
¼ cup cumin
4 Tbsp. chicken or vegetable boullion granules
3 Tbsp. dried thyme leaves

Combine all of the ingredients and store in an airtight container

SUPERBOWL SPICY BARBECUE RIBS

½ cup fresh cilantro
¼ cup fresh parsley
3 tsp. garlic paste
1 (1/4inch) slices fresh ginger
1 cup lime juice
2 cups white wine or beer
¼ cup sugar
8 cups chicken broth
4 lbs. beef or pork ribs
2/3 cup teriyaki sauce
1/3 cup soy sauce
1/4 cup dark sesame oil
2 (1/4inch) slices of fresh ginger
3 tsp. garlic paste
3 green onion, minced
¼ cup beer
3 Tbsp. sugar
1 Tbsp. hot sauce (more to taste)

Combine the cilantro, parsley, 3 tsp. garlic paste. 3 slices ginger root, 2 cups beer, ¼ cup sugar and chicken broth in a large stock pot. Bring to a boil and add racks of ribs. Allow to come back to a boil, and then simmer for 45 minutes to one hour.
While ribs are simmering, prepare basting sauce by combining the remaining ingredients in a medium sized sauce pan. Bring to a boil let boil one minutes, remove from heat, reserve.
Remove ribs from the simmering liquid. Place in a roasting pan. Brush the ribs generally with the basting sauce and place under a preheated broiler or on a hot grill. Cook 4-5 minutes on each side, basting again with sauce as soon as you turn the ribs.

Easy Cubano Sandwiches for a Crowd

1 large loaf crusty French bread
thin slicd smoked ham
1 pork roast cookd, cooled and alsic thin
swiss cheese, sliced
slicd dill pickles
spicy mustard or chipotle mayo
lettuce
tomato
Slice the loaf of bread in half lengthwise to make one large sandwich. Spread mustard of spicy mayo on both of the inside sides of the loaf. Layer with ham, pork, cheese. pickls, lettuce and tomato. To, wrap in foil and warm in oven to melt cheese. Unwrap and cut into serving-sized portions.

Original Buffalo wings

2 1/2 pounds chicken wings, split and tips discarded
3/4 cup Frank's Redhot Buffalo Wing Sauce

Season wings with salt and pepper. Bake wings 45 minutes at 425° until fully cooked and crispy, turning halfway.
Toss wings in Buffalo Wing Sauce. Bake 10 minutes more.

BLUE CHEESE DIPPING SAUCE

1 stick of butter
1 ½ cups half and half
2-3 cups of blue cheese

Melt butter in a medium sized saucepan. Add cream. When the mix is warm, add the crumbled cheese a little at a time until it melts and the sauce thickens. Serve the cheese sauce in a hollowed out bread round surrounded by the Buffalo wings for dipping.

JAVANESE CURRY WITH PORK
3/4 cup shredded coconut
2 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. ground nutmeg
1 tsp. ground turmeric
4 fresh chilies, seeded and chopped
2 cloves garlic, minced
1 (1/4 -inch) slice of fresh ginger, peeled and minced
3 Tbsp. vegetable oil
2 onions, sliced
1 stick of cinnamon
2 wholes cloves
2 lbs. pork tenderloin, cut into chunks
2 large tomatoes, seeded and chopped
Salt
3 cups Thai coconut milk
Toss coconut in a hot skillet until lightly browned. Immediately remove from the pan and reserve. Grind the coriander, cumin, turmeric, chilies, garlic, and ginger together to form a paste. This is easily done in a coffee grinder or small food processor
Heat the oil in a larges stock pot and fry the onion until lightly browned. Add spice paste, cinnamon stick and cloves; stir-fry 3-4 minutes. Remove the cinnamon stick and cloves. Stir in the toasted coconut and pork. Cook over medium heat, stirring constantly until the pork has browned. Add the tomatoes; cook until they are soft, season the mix to taste with salt. Add the coconut milk bringing the mixture slowly to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for about an hour.

Wine and Dine Your Valentine

2010-02-05T07:13:00.002-05:00

For your sweetie's sweet Tooth...
Delivery of a Dozen Long-stemmed Cookies

DELICIOUS CHOCOLATE OATMEAL COOKIES

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten well
1 tsp. vanilla
1 ½ cups flour
1 tsp baking soda
3 cups oatmeal
1 ½ cups of chocolate chips,
3/4 cup raisins, nuts or Craisins

Cream butter and sugar and mix well. Add eggs and vanilla, blend well. Blend in all of the dry ingredients and mix well. Lay out a piece of plastic wrap and use it to help shape the cookie mix into a log. Chill the cookie dough until firm.
Slice the dough into ¼ inch rounds and baked on a parchment paper lined cookie sheet at 350 degrees for about 10 minutes.

While cookies are baking snip the blossom end off of 12 plastic or silk long-stemmed artificial flowers. When cookies are done and stll warm, quickly and carefully transfer them to a cooling rack. Carfully insert the tip of the stem well into each cookie and allow to cool. Carefully arrange your long-stemmed cookies in a flower delivery box, wrapped in colorful tissue, tie with a ribbon and let Cupid take it from there!

Heidi Cooks at Johnson & Wales

2010-02-04T08:30:00.003-05:00

A special Chef's Choice Cooking Class at Johnson & Wales

February 20
9 am to 1 pm
Easy and Elegant Dinner Party for Four

Entertaining at home is a breeze when you are equipped with all the right tools and knowledge. Join, Instructor Heidi Billotto, Food, Wine and Restaurant writer for Charlotte Living Magazine, who will guide you through prep to last minute garnishes, providing everything you'll need to know from A to D...appetizers to desserts! Seasonal recipes and lots of fun and informative culinary tips included, as you cook your way from start to finish. Recipes include a trio of stuffed profiteroles, truffle-laced brie and mushroom bisque and flaming crepes suzette for dessert!

Just 8 spaces left - register now by clicking here

Cost $140.00 per person

Cooking Up A Storm with Heidi Billotto at Reid’s Fine Foods

2010-02-04T08:21:00.003-05:00

FEBRUARY COOKING CLASSES

Our Eating Well, Living Well class originally scheduled for sat Jan 30 was snowed out - new date is Sat Feb 6 - we have several openings and would love for you to join us! See registration link below

CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES

If the class you are interested is full, don't fret; just call Margaret or Josh at the Wine Bar at Reids - 704-377-1312 to be put on a waiting list - we'll call or email on a first come, first served basis, if space opens up. With enough people on the list, we'll schedule another class

Saturday Classes 11:00 am - 2:00 pm

Sunday Classes 1:00-4:00 pm

Sat Feb 6 - 11 am - 2 pm - Eating Well, Living Well - A fun and Fabulous Dinner for Four - Demonstration-format. All recipes based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center. Menu includes: hummus topped toasts with a balsamic drizzle, Baked snapper nicoise with spaghetti squash "pasta", wild rice and lentil salad, Marinated and grilled Grateful Growers' rib chops, and a fabulous low fat dessert. Cost is $40 per person.

Sat Feb 13 - 11 am-2 pm - Chinese New Year Feast - Demonstration Format. It's the Year of the Tiger and we're ready to celebrate with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year! Menu includes: Make your own eggrolls, with an orange-teriyaki dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.

Sun Feb 14 -1-4 pm - Ciao and Chill with your Valentine! - Food and Wine of Italy - A dinner for Two - Demonstration format - Menu includes: Italian stuffed mushrooms, risotto with asparagus, toasted pine nuts and parmesan, braised chicken medallions with a rich cacciatore sauce and goat cheese crostini, and martini glasses of warm zabaglione with wine-soaked fruit for dessert. You'll have your sweetie eating out of your hands! Cost is $45 per person

Sun. Feb 21-1-4 pm - From Scratch Sauces, Gravies and Homemade Stocks - Hands-on format. You'll learn all
the basics of preparing a from-scratch stock as well as an easy pan gravy, and then each class participant will make his or her own batch of each of the five "mother sauces" with a host of variations. This is a hands-on class of culinary technique you'll not want to miss! Cost is $90 per person.

Sun Feb 28 - 1-4 pm - Homemade from scratch pasta and sauces, too! - Hands-on format. Pull out the pasta machine and lets get cracking. We'll make from-scratch fettuccini, angel hair pasta and ravioli along with four different easy homemade sauces including an herb buerre blanc, homemade marinara, a creamy alfredo with several variations and a rich beefy bolognese. Cost is $90 per person.

As always, Reid's own Margaret Barry and Josh Villapando will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.

See the complete WINTER 2010 schedule of Heidi Billotto's weekend cooking classes at Reid's Fine Foods

HOMEMADE CINNAMON ROLLS AND MELT IN YOUR MOUTH DANISH

2009-12-25T18:25:00.001-05:00

As seen on Heidi's appearance on WBTV, Saturday morning Dec 26, 2009

For the dough:
1 cup sour cream
½ cup sugar
1 tsp. Salt
½ cup melted butter
½ cup warm water
2 Tbsp. yeast
2 eggs
4 cups unbleached flour
For the cinnamon roll filling:
melted butter
cinnamon, sugar, brown sugar
For the Danish filling:
1 6 ox block cream cheese
¼ cup sugar
1 egg
Your favorite jam or fruit spread

For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water wa too hat or your yeast was old. Start again with cooler water and another package of yeast.
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.
For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.
For Danish: combine cream cheese, egg and ugar and beat until smooth. Spread the filling down the center of the dough rectangle. Top with your favorite jam or fruit spread. Cut small slits along either side of the dough so that the dough on either side of the filling will resemble fringe. Starting from one end, fold the “fringe” pieces up and over the filling to encase the cream cheese and jam.
Place the finished Danish on a parchment lined baking sheet. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

Potato Pancakes or Latkes

2009-12-12T11:24:00.001-05:00

Recipe from Heidi Billotto
hlnc@carolina.rr.com
http://www.HeidiBillottoBlogsRetaurants.blogspot.com

As seen on Saturday morning Dec 12, 2009 on WBTV Morning News Show

10 medium potatoes – russet potatoes work the best
2 medium onions (optional)
2-3 large eggs
¼ cup flour
salt and pepper to taste
canola oil for frying

Peel the potatoes and keep them in cold water. Alternately grate the onions and potatoes into a big bowl (this is easily done in the processor and is a lot easier on the fingertips!) Blend the potato mixture with the flour and eggs, salt and pepper.
Heat one inch of oil in the bottom of a large frying pan. Drop one to two tablespoons of the potato mix into the hot fat and fry until golden brown, turning once. Drain on several thicknesses of paper towels. Serve warm topped with applesauce, sour cream or smoked salmon.

Variations on the theme –
• Use sweet potatoes instead of Russet potatoes
• For a great hors d’oeuvre any time of the year: Shape potatoes into fingers – fry until browned, drain, wrap with bacon and bake in a preheated 350 degree oven until bacon until crisp and browned.

Around the Thanksgiving Table

2009-11-22T08:07:00.004-05:00

With the Thanksgiving holiday right around the corner, you may be feeling down to the wire. If you have waited until the 11th hour, the likelihood is great that even as you read this you have assorted relatives hovering around you in the kitchen wondering out loud what they can do to help; and perhaps, wondering to themselves, just what they are going to eat at your big family feast.

But don’t worry, you are not alone and to help ease the tension about the food part of it all – sorry I can offer no help with the hovering relatives – I share with you some of my favorite Thanksgiving recipes and turkey tips.

I'll begin by answering a couple of those last minute pressing questions:

How big a bird should I buy?

Most turkeys you’ll find in the Charlotte market, either fresh of frozen, will weigh in between 10-14 pounds. For turkeys under 12 pounds, allow three-quarters of a pound to one pound of uncooked turkey per person; for a turkey over 12 pounds, allow a half pound to three-quarters of a pound uncooked weight per person.

Safest way to defrost a turkey?

The experts recommend refrigerator thawing. Thaw the bird still in its original wrapper, breast side up on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. Thawing turkeys or any other poultry, for that matter, at room temperature allows bacterial growth and is not recommended.

If you are short on time and need a quicker defrosting method, submerge the frozen bird in a big bucket or large cooler of cold water – if you can spare the space, your kitchen sink will also work well. Thaw the bird breast side down in its unopened wrapper in enough cold water to cover. Change the water every 30 minutes to keep the surface of the bird cold. Estimate minimum thawing time to be 30 minutes per pound.

To eliminate the messing defrosting process altogether, In Charlotte, order a fresh conventional or organic free-range Thanksgiving turkey or an already prepared one from the meat department at Reid’s Fine Foods by calling 704.377.1312.

How to carve a turkey like a real pilgrim:

Allow the hot roasted, fried or smoked bird to rest 15-20 minutes before carving. Then, begin by cutting the band of skin holding the drumsticks. Grasp the end of each drumstick, one a time, Place the knife between the leg quarter (drumstick and thigh) and the body of the bird and cut through the skin to the joint. Remove the entire leg by pulling out and back, using the point of the knife to cut through the joint cartilage. Separate the drumstick and thigh joint in the same way, remembering that a carving knife cannot cut through bones but will easily cut through the cartilage which connects the bones. Slice the dark meat off of the thigh and drumstick bones.

To slice the breast meat, insert a fork in the upper wind to steady the turkey. Make long horizontal cut above the wing joint through to the body frame. The wing may be removed from the body if it makes it easier for you to slice.

Slice straight down with an even stroke, beginning halfway up the breast, When the knife reaches the cut above the wing joint, the slice will fall free.

Continue to slice breast meat starting the cut at a higher point each time. To help make carving easier, use a straight and sharpened knife.

And now, on to recipes for a fabulous Thanksgiving feast with your family and friends...

Perfect Holiday Roast Turkey

Once the turkey is defrosted, remove the giblets and neck from inside the neck and body cavities of the bird. Rinse the turkey well with cold water and pat dry inside and out. If you are not baking your stuffing inside of your bird, you can add one to two quartered oranges, apples or onions to the inside of the bird along with several sprigs of fresh thyme and/or sage or rosemary leaves to add more flavor.

Season the bird inside and out with sea salt and black pepper or to spice things up a bit, use McCormick's brand Hot Shot Pepper Blend, available in Reid's spice section, in place of standard cracked black pepper. You may also rub the outside of the bird with ground thyme or sage leaves or a bit of Bell's brand turkey seasoning.

Instead of using a roasting rack, slice 4-5 whole onions into thick slices and line the bottom of your roasting pan. Place your bird, breast side up on the "rack" of thick sliced onions. Cover the pan with heavy duty aluminum foil and roast in a preheated 325 degree oven according to the following time table, which is also available at the meat department at Reid's.

Please note that times are for an unstuffed turkey, for stuffed turkeys of the same weight, add to the total cooking time by 15 to 30 minutes.

8-12 lbs 2 3/4 to 3 hours of roasting time

12-14 lbs. 3 to 3 1/2 hours of roasting time

18-20 lbs. 4 to 4 1/4 hours of roasting time

20 and up 4 1/4 to 4 3/4 hours of roasting time

During the last 15 minutes or so of roasting time, uncover the turkey and allow to brown nicely on the top. To insure that the meat is done, insert a meat thermometer into the thickest part of the thigh away from the bone. The thermometer should register 160 degrees for a fully cooked bird.

We’ll start the recipes for holiday sides with the stuffing, which can be baked in or out of the turkey. If you are baking the stuffing inside of your turkey, know that the roasting time will be slightly longer - see the turkey timetable above. Baking the stuffing, or dressing, inside the turkey yields a soft moist stuffing, while baking it in a pan apart from the turkey gives you a drier stuffing with a crisper crust.

No matter which type of stuffing you decide to make for this year’s holiday, remember not to stuff hot, just cooked dressing into a cold turkey. First, let the stuffing cool. The temperature difference between the hot stuffing and the cold bird makes a breeding ground for bacteria and it’s always good rule of thumb not to give your family salmonella poisoning for the holidays.

Also, don’t keep cooked stuffing in the cavity of a cooked turkey. As soon as the meal is over, remove the stuffing from the turkey and refrigerate it in a separate container from the carcass and the rest of the uncarved bird.

SAUSAGE AND PEAR (OR APPLE) STUFFING
4 1/2 Tbsp. butter

5 ribs of celery, chopped

3 onions, chopped

1 1/2 pounds of hot or mild Italian pork or chicken sausage, squeezed out of the casings

10 cups crumbled french bread

10 oz. dried apricots, diced

5 Bosc pears (or Granny Smith or McIntosh apples), peeled, cored and chopped

2 Tbsp. dried sage leaves (or an equivalent amount of Bell’s Turkey Seasoning)

salt and pepper to taste

4 eggs

1 1/2 cups chicken or turkey broth

Saute the chopped celery and onions in the melted butter. When the vegetables are limp, add the sausage and continue to cook until the sausage has browned. Blend the cooked sausage mixture in a large bowl with the other stuffing ingredients. Blend well. Bake in the turkey or in two 13- by 9-inch buttered baking pans. Cover the pans with foil and bake in a preheated 425-degree oven for 20 minutes, uncover and bake 10 minutes more to brown.

This next recipe takes the same taste of the sausage stuffing and recreates it in a fun holiday season slider - a perfect addition to your Thanksgiving leftover spread or as an hors d'oeuvre at this year's holiday party

Holiday Sausage Sliders
Makes 25 bite-sized sliders

1 Tbsp. extra virgin olive oil
1 cup finely diced celery
1/2 cup finely diced onion
1 Tbsp. dried sage leaves
1 lb. Grateful Growers’ breakfast sausage
25 small potato rolls ( recipe follows) or fresh baked biscuits

Heat olive oil in a small saucepan until aromatic. Add celery onions and sage. Sauté until onions are slightly browned. Remove from pan and place in a bowl. Add uncooked Grateful Growers Breakfast Sausage and blend well to mix. Divide the pork into 20-25 small patties, pan fry in a nonstick saucepan or grill in a grillpan until nicely browned on both sides. Transfer to a bun or biscuit and serve hot.

Potato Rolls

1 cup mashed potatoes
¾ cup Crisco
½ cup sugar
1 cup whole milk
1 tsp salt
2 eggs
1 Tbsp. yeast, dissolved in ½ cup water
1 cup sifted bread flour

5 ½ cups sifted bread flour

Mix first 8 ingredients together, blend well and allow to rise. When raised slightly, add the remaining bread flour. Knead lightly but mix thoroughly; dough should be light and airy. Allow to rise again until doubled in size. Rollout to about ¾ inch thick and cut with a biscuit cutter. Place in a baking pan and let rise until double again. Brush lightly with melted butter, Bake in a preheated 400 degree oven until golden brown.

BRENDA’S OATMEAL MOLASSES ROLLS

2 cups rolled oats

4 cups boiling water

2 Tbsp. yeast

1 cup warm water

1 cup blackstrap molasses

1 tsp. salt

6 Tbsp. butter

11-12 cups flour

Combine oats and boiling water in a large bowl. Let stand 20 minutes. Proof yeast in warm water. Add to oat mixture.

Add molasses, salt, butter and flour. Knead until smooth. Let rise until doubled,1 to 1 1/2 hours. Pat dough down, roll out 1 1/2-2 inches thick. Cut into rounds. Place side by side in a 9x13-inch baking pan. Let rise 30 minutes. Bake 20 minutes in a preheated 400-degree oven. For loaves of bread, bake 50 minutes at 350 degrees.

THANKSGIVING GIBLET (or not) GRAVY

4 cups chicken or turkey broth

1 carrot, diced

1 onion, quartered

1 turkey neck bone (found inside the cavity of the raw bird)

3 Tbsp. butter

3 Tbsp. flour

pan drippings from roasted turkey

optional – turkey heart and giblets (also found inside the cavity of the raw bird), sautéed till brown in butter or extra virgin olive oil with salt, pepper and garlic salt, then chopped

Combine the chicken or turkey broth in a saucepan with the carrot, onion and turkey neck bone. Bring the mix to

a boil and then simmer for an hour or so. Strain the vegetables from the broth. Discard the vegetables. Remove

the turkey neck from the broth and pick the meat off the neck bone. Add the meat to the broth. In another saucepan,

heat the butter until melted, add the flour and stir a minute or two to cook the flour into the melted butter and

form a roux. Pour the cooked chicken or turkey broth into the pan with the roux and stir until slightly thickened.

Add pan drippings and cooked giblets and neck meat, if desired. Adjust the seasonings to suit your taste.

SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes

2/3 cup sugar

1/3 cup milk

1 Tbsp. vanilla

3 eggs, beaten

1 cup melted butter

1 cup brown sugar

2/3 cup flour

1 cup finely chopped pecans

1 1/2 cups mini marshmallows (optional)

Mix the sweet potatoes, sugar, milk, vanilla, eggs and one half cup of melted butter together in a mixing bowl.

Spoon this mix into a casserole dish. Combine the remaining butter with the brown sugar, flour and chopped nuts.

Sprinkle over the top of the sweet potato mixture. Scatter the marshmallows on top. Bake in a preheated 350-degree

oven for 25 minutes. If the marshmallows brown too quickly, lightly cover the casserole with foil.

Cranberry Chutney

1 (12 ounces) bag fresh cranberries

1/2 cup balsamic vinegar

1/2 cup sugar

1 tsp. fresh grated nutmeg

1 Tbsp. ground cinnamon

1 tsp. cayenne pepper

1 tsp. ground cumin

Combine cranberries, vinegar and sugar in a saucepan over high heat; bring to a boil. Reduce heat and stir in nutmeg, cinnamon, cayenne, and cumin

Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently. Adjust seasonings to suit your tastes adding a bit of salt and pepper or more nutmeg, cinnamon or cumin. Serve along side sliced turkey and all the trimmings.

For a great holiday season appetizer, fill phyllo dough shells ( with cream cheese then top with the chutney and tiny sprig of fresh mint.

COUSCOUS WITH CRANBERRIES

1 (12 oz.) package couscous
1 ¾ cup water

1 package More than Gourmet vegetable demi-glace, available in Charlotte at the meat counter at Reid's Fine Foods
Sea salt and McCormicks Hot Shot pepper blend to taste
3 Tbsp. walnut, almond or hazelnut-infused oil
1 tsp. lemon juice

zest of one lemon
1 cup dried cranberries
1/2 cup pine nuts
1/3-1/2 cup fresh mint leaves

Dissolve the demi-glace in water and bring to a boil. Cook the couscous according to the package directions. Season with salt and pepper. While the couscous is cooking, toast the pine nuts in a small dry frying pan over medium heat just until they begin to brown slightly. Immediately take them off the heat and out of the pan or they will burn. Hold until the couscous has finished cooking. Meanwhile, rinse and finely chop the mint leaves. When the couscous has finished cooking, fluff the grains with a fork as you transfer it to a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients and serve.

Another great little pick up or you can serve these as an unusual dessert-either way this next recipe is a wonderful way to enjoy cranberries....

Cranberries with Black Pepper, Balsamic Vinegar and Mascarpone Cream

1 (12 oz) bag cranberries, picked and then coarsely chopped
3/4 cup sugar
2-3 Tbsp. Orange juice concentrate, defrosted but not diluted
1 Tbsp. freshly ground black pepper
2 Tbsp. balsamic vinegar

For Mascarpone cream:
1 cup whipping cream
1/2 cup mascarpone cheese (or whipped cream cheese)
1/4 cup sugar

Toss the chopped cranberries with the sugar, oj concentrate, black pepper, and balsamic vinegar. Put the berries and all of their juices into a saucepan and cook over medium high heat for 8 to 10 minutes,stirring occasionally, until the juices are bubbling and the cranberries are hot but not mushy. Meanwhile prepare marcapone cream by combining all ingredients in medium bowl. Using electric mixer, beat until soft peaks form. Cover and refrigerate.
To serve: Divide cranberries among individual dishes or tart shells, top with mascarpone cream and serve warm.

LEFTOVERS, ANYONE....

TURKEY AND CRANBERRY PANINI – a great sandwich for day-after Thanksgiving leftovers!
For two sandwiches

2 ciabatta or foccacia rolls or 4 thick slices Italian bread
4 Tbsp. homemade or canned whole berry cranberry sauce
4 Tbsp. mayonnaise

1 tsp. Urban Accents Spanish smoked seasoned salt (available in the spice section at Reid's)
1 packed cup fresh baby spinach leaves
2 slices red onion
8 ounces sliced turkey
2 slices Monterrey Jack or Pepper Jack cheese
3 Tbsp. butter or extra virgin olive oil

Cut rolls in half lengthwise. Stir cranberry sauce and mayonnaise in small bowl until well mixed.
For each sandwich, spread cut surfaces of roll or one side of each slice of bread with cranberry mayonnaise mixture. Place half of the spinach, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil or butter.
Heat sandwiches in Panini press according to manufacturer's directions. Or heat sandwiches in a large nonstick Berndes skillet or grill pan over medium high heat just as you would cook a grilled cheese sandwich. To simulate the Panini press, place a heavy pan skillet or bacon press (available in the gadget section at Reid’s) on top of the sandwich as it browns in the pan and cook for a total 10 minutes, turning once or until sandwich is toasted and hot throughout.

PUMPKIN RISOTTO WITH SPINACH AND SAGE

TO MAKE THIS RECIPE MORE A OF A ONE DISH MEAL, TOSS IN SOME SHREDDED LEFTOVER TURKEY JUST BEFORE SERVING

1 and one half cups diced, peeled pumpkin or butternut squash, roasted then cubed
2 Tbsp. olive oil
3 cloves garlic, minced OR 3 tsp. garlic paste
1 shallot, minced
2 cups Arborio rice
1 cup dry white wine
6 cups chicken or vegetable broth
1 box frozen chopped spinach, defrosted and squeezed dry OR 1 lb. fresh spinach, chopped
2 diced Granny Smith or Macintosh apples
1/4 cup grated Parmesan cheese
2 Tbsp. fresh minced or dried sage leaves
salt and pepper to taste

In a large saucepan, heat the olive oil. Add garlic and shallot, sauté until soft. Add the rice and stir to coat thoroughly. Add the wine and simmer until it is almost evaporated. Stir in one quarter of the stock and cook, stirring constantly, until almost all of that stock is absorbed. Repeat with the remaining stock, adding it about 1 ½ cups or so at a time.
The risotto should have a creamy consistency and the rice grains should be tender after about 20 minutes,
Add the spinach, pumpkin or butternut squash and apples to the risotto. Blend well. Stir in the Parmesan and minced sage leaves. Season to taste with salt and pepper. Serve hot.

Holiday Cooking Class info plus Heidi's recipes from the Annual Reid's Open House, held Sunday November 8, 2009

2009-11-09T08:20:00.002-05:00

Let’s get ready to Mingle and Jingle with Fabulous line-up of fun and informative holiday cooking classes at Reid’s Fine Foods - you won't want to miss a single one!
All classes, taught by Charlotte Culinary Expert Heidi Billotto, now feature locally raised beef from Proffitt Family Farms and locally raised pork from Grateful Growers

All of our classes listed below are in a Demonstration-Style Format. Advance reservations are a must. Click on the link below each class descriptive for easy online registration.
Cost $40 each, unless otherwise noted

Sat. Nov 14, 11 am-2:30 pm - Mediterranean - American Diet Cooking for the Holidays - Cost $40
Take the fear ( and the fat) out of eating this holiday season with our restructured recipes for all of your holiday favorites, including: Faux-tato latkes, herb and citrus stuffed Cornish game hens (this recipe is good for turkey and Grateful Growers pork chops, too), sweet potato or butternut squash risotto with lean Proffitt Family Farms beef and a low fat version of my favorite streusel topped pumpkin cheesecake. Nutrition facts prepared for us by the nutritionists at Presbyterian's Novant Heart & Wellness.
Visit reids.com for easy online registration

Sun. Nov 15, 1-4 pm – Do-Ahead Holiday Hors D'oeuvres - cost $40
All new recipes this season to help make your holiday féte the best party in town. Today recipes are all dishes you can do head and freeze for easy reheating just before the guest arrive.
Visit reids.com for easy online registration
This class is now full – please try another hors d’oeuvre class or go online to register to put your name on the waiting list for this class

Sat. Nov 21, 11 am-2:30 pm - Easy Cheesy Holiday Hors d'oeuvres - Cost $40 Who doesn’t love creamy, melted, warm, soft cheese? The perfect way to start any party, this class of dips, spreads and sauces for mini sandwiches and other appetizers really take the cake!
Visit reids.com for easy online registration

Sat. Dec 5, 11 am-2:30 pm - Last Minute Holiday Hors D'oeuvres - Cost $40 Wait its not too late! You can still throw together a fabulous holiday spread with a little help from this great assortment of quick and easy recipes for many of your holiday party favorites.
Visit reids.com for easy online registration

Your cooking class at Reid's includes Free parking in the Seventh Street Station deck, a packet of recipes complete with wine notes, generous samples of everything our cooking class instructor Heidi Billotto prepares, fabulous wine parings, a ten-percent discount on anything you purchase and special offerings for class participants at every class. As always, Reid's own Margaret Barry and Josh Villapando will pair wines with each dish served at every class.

COOKING UP A STORM AT REID’S FINE FOODS
WITH HEIDI BILLOTTO
hlnc@carolina.rr.com

Holiday Sausage Sliders
Makes 25 bite-sized sliders

1 Tbsp. extra virgin olive oil
1 cup finely diced celery
1/2 cup finely diced onion
1 Tbsp. dried sage leaves
1 lb. Grateful Growers’ breakfast sausage
25 small rolls or biscuits

Heat olive oil in a small saucepan until aromatic. Add celery on ions and sage. Sauté until onions are slightly browned. Remove from pan and place in a bowl. Add uncooked Grateful Growers Breakfast Sausage and blend well to mix. Divide the pork into 20-25 small patties, pan fry in a nonstick saucepan or grill in a grillpan until nicely browned on both sides. Transfer to a bun or biscuit and serve hot.

Very Beefy Proffitt Family Farms Chili
Serves 6-8
3 Tbsp. extra virgin olive oil
3 lbs. Proffitt Family Farms ground beef (or for a chunkier chili - beef chuck cut into 1/2-inch cubes)
½ yellow sweet onion, minced
½ green pepper, chopped
2-3 tsp. garlic paste ( more to taste)
1 1/2 cups (approximately) beef broth
1 1/2 cups beer
3-4 Tbsp. chili powder (or to taste)
2 Tbsp. ground cumin (or to taste)
2 (28 oz) cans diced tomatoes, with liquid
3-4 Tbsp. tomato paste in a tube
1 Tbsp. dried oregano leaves
Sea Salt and Hotshot Pepper Blend to taste

Heat 1 Tbsp. olive oil in the bottom of a large stock pot and sauté onion, green pepper and garlic till golden brown. Meanwhile, brown the Proffitt Family Farms beef in a bit of olive oil in a large nonstick fry pan in batches, without overcrowding the pan. When each batch of beef is almost completely browned, transfer to the stockpot. Add broth, beer, chili powder, cumin, canned tomatoes, tomato paste, and oregano. Bring to a boil over high heat, stirring occasionally, reduce to simmer and cook about 30 minutes to one hour, adding more broth or a little water if the chili seems too thick. Add red kidney beans if you would like. Stir to heat through. Season to taste with sea salt and Hot Shot.

Cooking Up A Storm for November and December 2009

2009-11-03T11:17:00.007-05:00

Whew! So much happening in Charlotte this time of year. Can you believe it's already November?

Reid's Annual open house is this Sunday Nov 8 - you are, of course, invited to attend and only need to make your reservation by visiting www.Reids.com. I'll be there, back near the meat department with Shelley Proffitt from Proffitt Family Farms and Cassie Parsons from Grateful Growers - two great local farmers, Cooking Up A Storm, turning Proffitt Family Farms' ground beef into thick, rich, hearty chili and Grateful Growers' tasty breakfast sausage into fabulous little holiday sausage sliders - free samples and recipes for all!!

While the tredy circa 1050s cook to the right is not me, my cooking classes, both at home and at Reid's Fine Foods continue to be great fun and I'd love to have you join in the fun! Now that we've taken the turn into holiday fare you'll want to make your reservations early as holiday classes historically fill up fast.

This week I'm teaching my very first holiday hors d'oeuvre class Thursday morning in my At Home with Heidi series and then THIS Saturday at Reid's Fine Foods, we're planning a Mexican Fiesta - To make reservations for my Thursday morning At Home with Heidi class email me at hlnc@carolina.rr.com - to make reservations for the Reid's Mexican Fiesta class this Saturday - click here -you won't want to miss out on either event.

In need of a little (or a lot ) of holiday catering?

My husband Tom Billotto and I are your one-stop shopping in terms of providing food and mood so you'll be able to mingle and jingle and totally enjoy your upcoming holiday soiree -

As far as live music goes, Tom Billotto will provide the very finest you will find. Besides his normal repertoire of Classical, Jazz Standards, James Taylor, Beatles, Chet Atkins, etc., he has an extensive holiday music repertoire, as well, and can perform solo or in various duo/trio combinations with several of Charlotte's finest musicians. Check it all out and listen to audio samples at www.TomBillottoMusic.com.

And for the good eats - I hope you'll keep me and my catering services in mind. My staff and I handle it all from soup to nuts, so you won't have to worry about a thing.

From a swanky cocktail buffet of heavy hors d'oeuvres to a casual gathering of friends or office associates to an intimate seated dinner party - we've got you covered and are happy to provide menus that suit any given budget.

Email at hlnc@carolina.rr.com and let's get your date on the calendar!

Or if you've a mind to do it yourself, but need a little help - why not plan a private cooking class at your home or mine, or give the gift of a class to your favorite gourmet or gourmand. I've got cute holiday gift certificates perfect for stocking stuffing, presenting at the first Hannukah candle lighting or tucking under the tree - just give me a call and your holiday shopping woes will be over!

Hope to see you all Cooking Up A Storm soon,
Cheers!
Heidi

Eat Local - Cook Local - Three great new cooking classes this weekend!

2009-10-13T08:21:00.005-04:00

Its a little known fact that on Monday October 12, 2009, Christopher Columbus ( who had the day off due to the national holiday named in his honor) interviewed the locals and discovered that Heidi Billotto is teaching three different cooking classes this week - all featuring locally grown and raised produce plus Proffitt Family Farms grass fed beef from Kings Mountain, NC and Grateful Growers' pork from Denver, NC.
Read on for the amazing details and a great seasonal recipe at the end of the post...

Tuesday October 13 - A Classic Steak House Dinner at Home
6 to 9 pm
For this class the focus is on a meal just like the big steakhouses made but I'll show do it all at home. Recipes include from-scratch blue cheese dressing; creamed local spinach; killer scalloped potatoes with local spuds, and a braised garlic steak spread plus all the basics of cooking a steak - we'll do fillets, ribeyes, t-bone and a New York Strip all locally raised from Proffitt Family Farms - and then, for dessert- classic chocolate souffle. Wine parings for each course offered by Christine Ruotolo for EJ Gallo.

The class will take place in Heidi's south Charlotte kitchen. Class size for this hands-on experience is limited. Cost is $50 per person

We still have room and would love for you to join us - to make your reservation email Heidi now at hlnc@carolina.rr.com or call 704.341.4891

Then, this weekend at Reid's Fine Foods, you'll find Heidi cooking again. Class topics include - FALL HARVEST DINNER FOR FOUR ON SATURDAY
AND
PORK 101 ON SUNDAY AFTERNOON

Sat. Oct 17 - Fall Harvest Dinner for Four
11 am-2:30pm

Eat Local, this class is Heidi's fall season's version of our summer's fresh from the farmers' Market class. Won't include a market tour this time of year, but we'll cook with local product available at Reids as well as items Heidi will purchase early that day from local markets. Recipes include a yummy pumpkin or butternut soup; a kale and white bean soup with local tomatoes and a local goat cheese crostini on the side; braised Proffitt Family Farms short ribs prepared a la osso bucco and apple brined Grateful Growers pork chops with a local muscadine sauce. Delish!! Cost $40

Sun. Oct 18 - Pork 101
1-4 pm
Another back to basics presentation with great recipes and big time flavors and a focus on locally raised pork from our friends at Grateful Growers. We'll braise pork shanks in a rich tomato sauce, sear crusted pork tenderloin, sauté or grill bacon topped burgers and bake tender stuffed chops plus have a couple of other surprises including a guest appearance from Cassie Parsons of Grateful Growers Farms! A class you won't want to miss! Cost $40

Both classes include wine pairings, recipes and wine notes, FREE parking in the Seventh Street deck, generous samples and a same day 10% shopping discount.

To register for either of these classes at Reid's Fine Foods this weekend, simply click here for easy online registration.

More classes coming soon...

More At Home with Heidi Cooking Classes:

Tuesday October 20 - Oktoberfest on the Grill
6-9pm

Thursday October 22 -
Food and Wine of Spain
10:30 am-1:30-2pm

Tuesday October 27
Fall Harvest Dinner for Four
6-9pm

Tuesday November 10
Cutting Up in the Kitchen - a class of knife skills
6-9pm

For menu details or to make reservations for any At Home with Heidi classes, email Heidi at hlnc@carolina.rr.com

HEIDI IS ALSO COOKING UP A STORM AT REID'S FINE FOODS: click here to register for any of these classes

Saturday Oct 24 - Chocoholics Unite
11 am-2:30 pm

Saturday November 7 - A Mexican Fiesta
11 am-2:30 pm

Saturday November 14 - Mediterranean-American Diet for the Holidays
11 am-2 pm

Sunday November 15 - Do Ahead Holiday Hors D'ouevres
1-4 pm

Click Here to see Heidi's complete fall and holiday schedule at Reids

As the weather begin to turn a bit and cooler climes enter into the forcast, here is a great comfort food recipe for my favorite French Onion Soup - we made this one in last weeks French Cooking Class at Reid's - always a winner!!! Enjoy!

CLASSIC FRENCH ONION SOUP
3 medium onions, thin sliced
1-2 cloves garlic
5 Tbsp. butter
2 Tbsp. sugar ( not needed if you ar eusing sweet onions)
6 cups beef or chicken broth or half of each
1 cup dry white wine ( I suggest Tariquet ungi blanc/colombard blend)
a bouquet garni
½ cup Tawny Port
1/3 cup heavy cream or fat free half and half (optional)

For finish and gratinee:
1 baguette of French bread
1 cup grated swiss cheese ( Emmenthaler is always good)

Sweat the onions and garlic in the butter over medium low heat for 15-20 minutes or until tender. During the last five minutes stir in the sugar. Add the stock and wine and bouquet garni. Simmer, covered for 30 minutes. Add Port and creamer.
Pour soup into individual ramekins. Top each with a slice of the baguette. Sprinkle with the Swiss cheese. Run under the broiler until the cheese melts

A Not-So-Short List of Great Places to go out to Eat in Charlotte Tonight...plus a great-on-the-grill recipe if you'd rather do-it-yourself

2009-09-27T08:35:00.013-04:00

Hey there - Looking for some place to go out to eat in Charlotte? The Queen City has no shortage of wonderful places from fine dining to casual dinners - here is my short list for Sunday September 27...

First two great wine dinners tonight and two of our favorite little places, both in the Dilworth/South End area -
The Pewter Rose Bistro is featuring the wines of Pietro and Vertex (the wine maker also makes her own sea salts and olive oils!) The dinner begins at 6 pm; cost is $45 per person. For menu specifics, more info and to make reservations call 704-332-8149.

Dolce Ristorante a fun Italian wine dinner featuring some of the newest pours on Dolce's wine list. Dinner begins at 6 pm; cost is $35 per person. Call 704-332-7525 for reservations and details.

Then, check out my two restaurant features in the newest issue of Charlotte Living Magazine - I've spotlighted Terra, a charming little French Bistro in the heart of Charlotte Eastover neighborhood and Passion 8 Bistro, with an eclectic Italian/Mediterranean based menu feature locally grown and produced produce and product. Passion 8 is on Highway 51 just over the state line in Fort Mill, SC.

If you are looking to go Uptown don't miss some spectacular finds, all chef driven, with a great range of flavor on the menu. Lots of these places offer specials during the week and on weekends, too - so don't stay away cause you think it will be too pricey!
One of Charlotte's front runners on the local fare scene will always remain one of my favorites - Sonoma, located in the Bank of America Corporate Center is always fabulous place for beautifully prepared American cuisine. Also fun and tasty, too is Sonoma's sister restaurant, Pie Town , down on Trade Street across from Johnson & Wales, offering more casual menu items in the guise of a creative assortment of hand tossed pizza.

For more fine American cuisine with a french bistro/brasserie sort of feel there is Ratcliffe on the Green owned by Chef Mark Hibbs and don't forget about Mimosa Grill and Zink - two of the Harper's Group that also includes Upstream at Phillips Place near Southpark. Upstream, along with the Pewter Rose, is one of my favorite places for Sunday brunching.

For Italian fare in the Uptown area you can't miss ith Luce and her sister restaurant Coco Osteria, both located in the Hearst Tower Courtyard and both featured in my Very Culinary section of the July/August issue of Charlotte Living in an article on owner Augusto Conte.

Wanting to "Thai" one on with a little Asian flavor? - The food and atmosphere at one of Uptown's newest places, Thai Basil will blow you away. There orginal restaurant is in Charleston and everyone who has been to both places loves having this great new spot in Charlotte, too. Also great choices for Thai food here are the new Deejai on Providence Road next to the Manor Theatre and another old favorite Thai Orchid at the corner of Providence and Sardis roads in the Strawberry Hills shopping center.

Getting back to Uptown dining spots, just for fun, you could take the train and get off at the Epicenter. Here you will find a myriad of dining spots that include the much touted Mez. If you are wanting to do "dinner and a show" you can even eat while you watch a movie as Mez is connected to the Epicenter theatres.In this open air shopping and dining pavillion you will also find the new Enso Asian Bistro and Sushi Bar.

Speaking of the theatre, Providence Cafe, located on Perrin Place in Myers Park, is running a great theatre special right now - as I am sure many other places plan to do in conjunction with the Blumenthal performance of A Chorus Line. At Providence Cafe they are offering a theater dinner menu for two priced at just $39.95!

Other Charlotte favorites to remember and eat at often include a visit to Charlotte's original restaurant row on Montford Drive right off Park Road. The resurgance here includes Andrew Blair's ( now featuring the talent of Charlotte Chef Blake Hartwick); Brazwells Gastro Pub ( in the old Press Box location but with all new redone interiors) and Good Food, a fabulous new tapas-style restaurant from owner/chef Kerry Moffitt, brother to chef Bruce Moffitt, owner/chef of Barrington's on Fairveiw Road. Barrington's is another Charlotte classic go-to on my list of dining- out faves.

In that same vein, take any dining-out opportunity you can to eat at Lulu's in Plaza Midwood and across town same goes for Bonterra in SouthEnd is another don't miss dining out option for fine American cuisine as is its sister restaurant Las Ramblas ( Spanish and tapas) on Park Road in Dilworth.

In the Elizaeth neighborhood, don't forget about Customshop and Carpe Diem, both on the newly redone and NOW OPEN Elizabeth Avenue. After almost a year of construction, Elizabeth Ave - between "Presby" Hospital and CPCC is now open and parking for both of these places and all the other establishments along the way ( including NoFo on Liz, 1900 Mexican Grill and the Visulite Theatre) is a breeze!

Now after all of that, if you'd rather just stay home and cook dinner yourself - here is a great fall recipe for dinner on the grill, featuring a fine steak (try locaaly raised Proffit Family Farms or Baucoms Beef - both available at local Satruday morning farmers markets) or side of wild salmon (yum!)

Bistecca or Salmon alla Fiorentina

4 sprigs fresh rosemary, stripped and minced
5-6 sprigs fresh thyme leaves, stripped and minced
1 (2 1/2 pound) choice or prime porterhouse steak or wild salmon filet
3 Tbsp. Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges or lemon juice

Press chopped rosemary onto both sides of porterhouse steak and drizzle with a bit of olive oil. Rub rosemary and olive oil into the meat; allow to marinate at room temperature for 1 hour.
Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
Season steak to taste with sea salt and pepper.
Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more.
The salmon will cook in approximately half the time of the beef – use the 10 minute rule for perfectly moist but cooked salmon,
Bistecca is generally served rare to medium rare. If you would like your steak more well done, just cook it a few minutes more. When finished, place steak onto a platter, squeeze lemon juice over all. Rest for 6-8 minutes, then slice and serve.

Roundup and Recipes from the 2009 Southern Shows Kitchen and Bath Show Cooking Stage

2009-09-13T06:19:00.060-04:00

I had the great pleasure this year to kick off the month of September Cooking Up A Storm as I hosted a group of talented culinary friends chefs and caterers here in Charlotte at the annual Southern Shows Kitchen and Bath Show, held at The Park on Independence Blvd. ( formally The Merchandise Mart), August 28-30, 2009.

The folks at Cambria provided a fabulous kitchen arena and over the course of three days, twelve different talented Charlotte chefs joined me in presenting on-the-hour demos preparing recipes and offering samples of lots of good eats from homemade mozzarella to from-scratch gelato.

Copies of the recipes flew fast and furious and so I've posted them all here for your culinary convenience along with some photos from the show and links to each of the chefs, restaurants or caterers.

Note: It's a lengthy post, but will be well worth your time to scroll through it all.
Here are the chefs, restaurants and recipes you will find featured in this post, in their order of appearances at the show -

Chef Chris Coleman, The McNinch House - Seared NC Grouper and Grateful Growers Pork wrapped in Prosciutto and Greens

Charlotte Culinary Expert, Heidi Billotto - Pickled Shrimp Salad, Lemon Mousse with Locally Grown berries, Herb Butter Sauce, Fried Green Tomatoes With Black Olive and Artichoke Pesto, Fresh Blueberry Cobbler

Chef Greg Thompson, Morton's The Steakhouse - Morton’s Mini Prime Cheeseburgers

Beverly McLaughlin, Beverly's Gourmet Foods - Black Bean Burgers and Butternut Squash Lasagna

Chefs Geoff Bragg and Luke DeBisschop from The Pewter Rose Bistro - The Pewter's Shrimp and Grits and Roast Pork Loin with Sweet Potato Mash

Tiz Benson and Anita Stack, Tizzerts Custom Cakery

Marco and Mia Ventura, Cafe Mia - Peach Sorbetta and Zabaione Gelato

Chef Luca Annunziata, Jessica Annunziata and Executive Sous Chef Josh Keilman, Passion 8 Bistro - Homemade Mozzarella and from scratch pasta with sauce alla Luca

Instant Organic Garden, Don Rosenberg and private Chef Silje Grayston for Organic Creations - Bruschetta Two Ways

Tulsi Pai, Soma Indian Grille - Chole or Channa Masala (Chickpea Masala)

Be sure to mark your calendars for next year's show when we do it all over again, but in the meantime....

Chef Chris Coleman, The McNinch House Restaurant
Chef Chris Coleman from Charlotte's Historic McNinch House kicked off the show on Friday with a great recipe for Seared NC Grouper with a Tomato and Bread Salad and then wowed the crowds again on Sunday afternoon at shows end with a recipes for locally raised Grateful Growers Pork wrapped in Prosciutto and Greens, served with a Potato and Cremini Ragout.
The McNinch House is a true Charlotte treasure. Since 1988, Chef and owner Ellen Davis has created a culinary experience of a highly choreographed seven-course dinner by reservations only in elegant Victorian surrounding reminiscent of the leisurely, evening-long meals of that era. You can read more about the McNinch House in an article I wrote in the May/June 2009 issue of Charlotte Living Magazine.

Charlotte born and raised Executive Chef Chris Coleman, a graduate of the culinary program at CPCC has been a part of the McNinch House team for quite some time now. These two recipes are quite typically of the fare he creates each evening from the McNinch House kitchen. For more information or reservations, please contact the McNinch House at 704-332-6259 or via email at mcninchhouse@carolina.rr.com.

Seared NC Grouper with a Tomato and Bread Salad
By Chef Chris Coleman
Serves 4

2 tomatoes, cored, peeled, sliced into thin wedges
1 small red onion, peeled, sliced thinly and rinsed
1/4 cup olives, rinsed and roughly chopped
1/4 cup basil, washed, sliced thinly
1 T capers, drained and rinsed
1 small head frisee, washed, tender leaves only (optional) zest and juice of 1 lemon
2 cups crusty bread, cubed
1-2 T olive oil

4 6 oz. Red Grouper filets ,or other firm fish such as Snapper, Flounder, or Black Bass, preferably from the Carolina Coast
1-2 T olive oil
2 T butter

1/2 glass of white wine (drink the other half!) juice of 1 lemon
2 T butter, room temp.

Preheat oven to 350 F. In a large, non-reactive bowl (stainless steel or plastic), combine tomato, red onion, olives, basil, capers, and frisee (if using), and set aside. Toss bread with olive oil to coat, and season with salt and pepper. Spread over a baking sheet and toast in the preheated oven til golden, about 5-10 minutes. Set aside.

Season both sides of fish with salt and pepper. Heat the olive oil til shimmering in a non-stick pan, large enough to hold all the fish without crowding. Once oil is hot, add the butter and heat til lightly browned. Place fish in pan and cook til golden brown without disturbing. Flip fish and cook through. Remove from the pan. If fish becomes to brown before it is done, transfer it to a baking sheet or glass pan and cook through in the oven. Fish should be hot in the middle, but not dry.

Add the white wine to the pan in which you cooked the fish to deglaze. Reduce til almost dry (au sec), add the lemon juice, and swirl in the butter to emulsify. Toss the bread with the salad and pour in the pan sauce. Toss to coat. Season with salt and pepper to taste.

Divide salad between four serving plates, and top each with a piece of fish. Serve immediately.

Grateful Growers Pork wrapped in Prosciutto and Greens, served with a Potato and Cremini Ragout
By Chef Chris Coleman
Serves 4

2 pork tenderloins, preferably from Grateful Growers Farm in Denver, NC
6 thin slices prosciutto
6-8 large leaves of kale, collards, Swiss chard, or other green, washed, and large veins removed
2 T Dijon mustard

4 T butter
1 shallot, peeled, minced
3 potatoes, washed, peeled, and diced
8 oz. cremini mushrooms, washed, diced
16 oz. mushroom or vegetable stock
8 oz. pork, veal, or beef stock or (low-sodium) broth

1 shallot, peeled and minced
1/2 glass of red wine
2-3 T Dijon
2 T butter, room temp.

Preheat oven to 350 F. Salt and pepper the pork loin. On a cutting board or flat work surface, lay out 3 slices of prosciutto side by side, overlapping edges slightly. Repeat with other 3 slices of prosciutto, creating two large rectangles of prosciutto. Blanch the greens for 2 minutes to soften, and remove to ice water to cool. Remove from water and dry on work towels or paper towels. Place leaves on prosciutto side by side, overlapping slightly. Trim edges of greens to maintain rectangular shape. Rub pork loins with mustard and lay 1 loin horizontally across the bottom of each prosciutto-greens rectangle. Rolling towards the top of the rectangle, wrap each tenderloin completely in prosciutto and greens. Set aside.

Heat butter in large pan and saute shallots til shimmering. Add potatoes and cook til slightly browned. Add mushrooms and cook til juices have been released and re-absorbed. Add mushroom and meat stocks and bring to boil, then reduce to a simmer. Allow to cook til potatoes and mushrooms have absorbed most of liquid, and are beginning to look glazed and sticky. Season to taste with salt and pepper.

In a large, oven-proof pan, heat a splash of olive oil. Add pork loins and cook all sides til prosciutto becomes browned and crispy. Place pan in oven and cook pork til medium (about 145 F internal temp.), 5-10 minutes. Remove pan from oven and place pork on a plate or rimmed cutting board. Allow pork to rest for 5 minutes before slicing. Add shallots to pan and cook til shimmering. Add red wine and deglaze pan, scraping up any browned bits from the bottom. Add mustard and reduce slightly, then stir in butter and any juices from pork resting plate.

Divide ragout between four plates. Slice pork on a bias (diagonally) and fan out over ragout. Spoon sauce around plate and serve.

Heidi Billotto, Charlotte Living Magazine
I offered three individual cooking demos over the course of the show concentrating on local fare and my trademark easy but elegant recipes. Aside from writing this blog and bimonthly restaurant food and wine features in Charlotte Living Magazine I also teach several series of ongoing cooking classes here in the Queen City. For more info and the complete schedule on my classes at Reid's Fine Foods in uptown Charlotte, click here. For more info about private classes,or about my hands-on At Home with Heidi classes, contact me directly at hlnc@carolina.rr.com

In addition to preparing the pesto and bruschetta recipes I offered on these pages in my first post, I also made a lemon mousse with local berries, fried green tomatoes, an herb butter sauce with grilled chicken and a zippy very southern pickled shrimp salad. Perhaps on of the most requested recipes of the weekend was for the blueberry cobbler I prepared on a television spot on Saturday morning on WBTV's Morning Show - you'll find that recipe included here as well.

PICKLED SHRIMP SALAD
By Heidi Billotto

3/4 cup red wine vinegar
1 Tbsp. Hot Shot black and red pepper blend (by McCormick's)
1 Tbsp. sea salt
1 Tbsp. sugar
1 tsp. dry mustard
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 tsp. mustard seeds, crushed
1 tsp coriander seeds, crushed
½ tsp. fennel seeds, crushed
1 cup extra virgin olive oil
2 tsp. garlic paste
2 bay leaves
1 1/2 pounds (24 to 30) large shrimp, peeled and boiled
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
¼ cup minced fresh dill or parsley leaves, or to taste

In a bowl combine vinegar, pepper and salt, sugar, mustard, red pepper flakes, the mustard, coriander and fennel seeds, garlic and bay leaf Whisk in olive oil. Add onion and the lemon, and finally the shrimp. Allow mix to marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley.
Serve as is or skewer shrimp with chunks of avocado, mango or a grape tomato.

LEMON MOUSSE WITH LOCALLY GROWN BERRIES
By Heidi Billotto

¾ cup butter
½ cup sugar
Zest of two lemons
½ cup lemon juice
6 eggs (or an equivalent amount of egg substitute)
2 cups heavy cream
Combine the butter, sugar, lemon zest and juice together in a saucepan over medium heat till warm and melted. Beat eggs until light and fluffy. Temper eggs with butter mix then return to the pan and cook, stirring with a wooden spoon until thick. Cool to make lemon curd. Whip cream. Fold whipped cream into cooled curd to make mouse. Spoon mouse into stemmed glasses and top with fresh berries.

HERB BUTTER SAUCE
By Heidi Billotto

1 Tbsp. olive oil
2 Tbsp. minced shallots
3 tsp. garlic paste
2-3 sprigs Italian parsley, minced,
2-3 sprigs fresh tarragon, minced
2-3 sprigs fresh thyme leaves, minced
1 firm but ripe tomato, seeded and chopped, optional
2 Tbsp. tomato paste, optional
¾ cup chicken, vegetable or seafood broth
¼ cup heavy cream
¼ cup white wine
1 1/2 sticks butter
Sea salt and Hot Shot to taste
4-5 large basil leaves, cut into a chiffonade

Sauté shallot and half of the garlic in olive oil until shallot is soft add minced herbs, tomato, tomato paste as well as broth, Bring to a boil, then reduce and allow to simmer for 4-5 minutes to infuse the herbs flavor into the broth. Remove from heat and allow to steep 10 minutes or so. Return to heat and add cream. Bring to a boil and cook to reduce the volume slightly. Remove from heat and whisk in butter one tablespoon at a time. Season to taste. Just before serving stir in basil. Serve over a sauteed seafood fillet or steak or over a piece of baked or grilled chicken

FRIED GREEN TOMATOES WITH BLACK OLIVE AND ARTICHOKE PESTO
Recipe by Heidi Billotto

FOR THE PESTO:
2 cups whole pitted black olives, drained
1 cup pine nuts
1 ½ cups Parmesan or Romano cheese
2 cloves garlic, minced (2 tsp. garlic paste)
1 cup marinated artichoke hearts
2-3 Tbsp. fresh basil leaves
Dash or two of Hot Shot pepper blend
¼ -1/2 cup olive oil

FOR THE TOMATOES:
3-4 green tomatoes – (ripe but firm tomatoes work well, too!)
Eggbeaters (or any brand of pasteurized egg substitute)
Flour
Panko crumbs
Canola Oil for frying

Make the pesto by combining all of the ingredients except the olive oil in the bowl of a food processor. Pulse to chop fine. Drizzle olive oil through the feed tube with the machine running until the mixture has formed a smooth paste. Taste for seasoning. Refrigerate until needed.

For the tomatoes: Slice the tomatoes into thick slices. Dip each slice first in flour then in Egg Beaters and finally in the Panko crumbs. Allow the coated tomatoes to rest on a wire rack for a minute or two. Heat the oil in a shallow frying pan using the “wooden spoon” test method.* When the oil is hot, add the tomatoes taking care not to over-crowd the pan. Fry on both sides until nicely browned. Drain on several thicknesses of paper towels and serve topped with the black olive pesto and garnished with a basil leaf.

*Heidi’s Wooden Spoon hot oil test – When heating oils in a pan for frying, place a clean dry wooded spoon or spatula in the oil as it heats. When little bubbles start to from around the edge of the wood it is your indication that the oil is hot enough to fry the food.
This is an important test because if you put cold food into cold oil and allow them to heat up together, the food will only absorb the oil and take on a greasy texture.

Fresh Blueberry Cobbler

1 1/2 sticks butter, melted
2-½ cups fresh blueberries
2 cups self rising flour
1-½ cups sugar
2 cups milk or half-and-half

Pour the melted butter into the bottom of a baking pan and top with sliced fruit. Combine the flour and sugar in a large mixing bowl. Stir in the milk or half-and-half just until the mix is combined and sugar is dissolved. Pour the batter over the fruit and butter but do not stir.
Bake in a preheated 375 degree oven for 40-45 minutes until golden brown. Serve hot, warm or cold with ice cream, whipped cream or as is. This basic recipe is easily doubled or tripled for a large and hungry crowd.

Tasty variations on the theme –
substitute sliced peaches, sliced strawberries or a mix of sliced apples and pears for the blueberries or instead use a mix of fresh summer fruit.
If you are craving a taste of chocolate in your cobbler, substitute 3-4 sliced bananas for the berries and add in 1 cup of semi-sweet chocolate chips – delish!

Chef Greg Thompson, Morton's The Steakhouse
For showgoers who were asking, "where's the beef?" Charlotte Morton's Chef Greg Thompson delivered all of the answers. In addition he prepared the tasty cheeseburger sliders available on Morton's new bar menu.
Morton's new cookbook was also on sale. Morton’s The Cookbook: 100 Steakhouse Recipes For Every Kitchen, is choke full of wonderful recipes from the Morton’s menu, wine and spirit pairing notes and drink recipes as well as fabulous color photos, is now available in bookstores, online and in every Morton’s, The Steakhouse location. A portion of the proceeds of each $32.50 sale goes directly to Feeding America.

For Charlotte reservations at Morton's or to purchase a copy of the cookbook visit Morton’s The Steakhouse Uptown at 227 West Trade Street; call 704.333.2602 or visit www.mortons.com

Morton’s Mini Prime Cheeseburgers

2 Pounds Ground Sirloin
6 Tablespoons Tomato Juice
2 Large eggs
1 ½ Teaspoons salt
½ Teaspoon freshly ground black pepper
12 Mini hamburger buns or small, soft dinner rolls, each about 2 1/2
Inches in diameter, split in half
6 Ounces Cheddar cheese, cut into thin slices about the size of the burgers
12 Leaves iceberg lettuce, each about 1 inch larger than the buns
12 Slices plum or other ripe tomato, about the same size as the burgers
12 Slices red onion, each about 1/8 inch thick
Ketchup for serving
Mustard for serving

Preheat the broiler. Position the broiler tray about 2 inches from the heat source.

In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper.
Use your hands or a wooden spoon to mix thoroughly but gently. Divide
The meat into 12 equal portions and form into hamburger patties.

Remove the broiler tray from the broiler and arrange the buns, cut side
Down, on the tray. Toast the buns under the broiler for about 30
Seconds on each side, or until lightly browned. Be careful that the
Buns do not get too browned. Remove the buns and reserve.

Arrange the burgers on the broiler tray and broil for 3 to 3 ½ minutes.
Turn over and broil for 3 to 3 ½ minutes longer for medium. Lay the
cheese on top of the burgers during the last 1 ½ minutes of cooking.
(For medium-rare, broil the hamburgers for 2 ½ to 3 minutes on each
side; for well done, broil for about 4 minutes on each side).

Put the cheeseburgers on the buns and garnish each with lettuce, tomato,
and onion. Secure with a toothpick, if it makes serving easier. Serve the
cheeseburgers with ketchup and mustard on the side.

Note: Morton's uses ground sirloin with an 80:20 ratio of lean beef to fat. Try to find similar ratio for the juiciest burgers.

Beverly McLaughlin, Beverly's Gourmet Foods
Beverly’s Gourmet Foods features a line of made-from-scratch vegetarian and vegan foods made from variations of many of Beverly's family recipes. Beverly sells her goods in a refrigerated case next to her dad’s beautiful array of fresh produce at the Mecklenburg County Market, at Reid's Fine Foods and at The Home Economist. Her recipes for butternut squash lasagna and black bean burgers will help to take you right from summer into fall and even the most carnivorous of your friends won't complain about a lack of flavor. Beverly demonstrated and sampled both of these recipes at the show firt on Friday and then again on Saturday. For more about Beverly and her business check out my feature in the May/June 2009 issue of Charlotte Living Magazine.

For more information about Beverly McLaughlin’s market specials or to receive her weekly email menu visit her website at www.beverlysgourmetfoods.com or contact her at the Mecklenburg County Market, 1515 Harding Place, Charlotte NC or via email at bl_mclaughlin@yahoo.com.

Black Bean Burgers
By Beverly's Gourmet Foods

2 Cans black beans drained
1 small bunch cilantro chopped
1 4oz. can Serrano chilies drained
2 fresh Serrano chilies chopped
1 small green pepper diced
1 1/2 Tbs. coriander
1 1/2 Tbs. cumin
1 small purple onion.
1/8 cup fresh lime juice
salt to taste
cornmeal if needed to thicken the mixture.
Olive oil for frying the patties

Mash one can of drained beans or pulse in food processor combine with the other drained can of beans. Combine all other ingredients in large mixing bowl, mix well. Form patties and fry in olive oil for 5 - 7 minutes on each side until a brown outer edge forms.
Serve over arugula topped with heirloom tomatoes and feta cheese. The mixture freezes well.

Butternut Squash Lasagna
By Beverly's Gourmet Foods

1 Medium butternut squash roasted
1 large onion caramelized
1 8oz package mushrooms sauteed
1 cup packed basil leaves
1 pint ricotta cheese
1 cup Parmesan cheese
1 cup Mozzarella cheese
1 box no boil lasagna noodles
1 cup heavy cream
Olive oil for frying onions, mushrooms, and roasting butternut squash
1 28oz can crushed tomatoes (add seasonings to the tomatoes; 1 tsp. dried basil, 1 tsp dried oregano, 1 tsp. sugar, 2 cloves pressed garlic.)
salt and pepper to taste

Directions
9 x 13 pan
Roast butternut
Slice butternut squash in half vertically. Remove all seeds and strings from inner cavity. Place on an oiled baking sheet fleshy side down and bake for 45 min. at 350. Some butter nut squash take longer to cook. Press down on the flesh of the skin to check for softness in the butternut. You will know it is finished cooking when the entire butternut is soft. Let cool and remove the skin from the outside. Puree the butternut with 1/3 cup of heavy cream.
Sautee onions in olive oil until brown, this usually takes 10 - 15 minutes.
Sautee mushrooms in olive oil until they are slightly softened, 5 minutes
Mix 2/3 cup heavy cream with ricotta cheese

1/2 tomato sauce on bottom of pan
layer of noodles
layer of butternut squash
layer of fresh basil
layer of onions
layer of mushrooms
1/2 cup mozzarella cheese sprinkled
1/2 cup Parmesan cheese sprinkled
layer of noodles
Other half of tomato sauce mixture
layer of ricotta cheese
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese

Bake at 350 for 30 - 45 min.

Chefs Geoff Bragg and Luke DeBisschop from The Pewter Rose Bistro
The Pewter Rose, has been a front runner in Charlotte serving friends, family and guests for over 20 years, first in Uptown Charlote and now in Charlotte's South End/Dilworth neighborhoods, at 1820 South Blvd., just off the intersection of South and East boulevards. The restaurant occupies the second floor of a turn-of-the-century textile warehouse. Its original massive wood beams and soaring 30-foot ceilings, flanked front and back by walls of French paned glass provide a unique home for this popular Charlotte dining spot.
Chefs Bragg, DeBisschop and the rest of the Pewter's culinary staff offer menus that are "Internationally-American" drawing on the diverse, ethnic and cultural heritage of the United States - relating it to the palate of the region. Local produce, fresh seafood, poultry, beef, pork, game meats, and vegetarian items are all interpreted in unique yet "comfortable" ways. The extensive wine list of over 200 selections is an evolving work of love by owner Susie Peck.
For more information or to make reservations visit http://pewterose.com/ or call 704-332-8148

Shrimp and Grits
From the Pewter Rose Bistro

1 lb shrimp
1/2 lb tasso
1/2 lb Andouille
2 red peppers, diced
1 red onions, diced
1/2 leek, diced
1/2 Tbs garlic
1 Tbs blackening spice ( recipe follows)
1 c vegetable or chicken stock
2 c heavy cream

Rub shrimp with blackening spice; sear shrimp in high heat pan lightly coated with oil. Remove shrimp from pan; add a little more oil to the pan, add onions and saute lightly,
add garlic and leeks and saute lightly; add peppers, andouille, and tasso, saute for 1 minute.
Deglaze the pan with stock, then add cream. Once the cream is reduced by half, add blackened shrimp and finish reducing sauce. Serve over creamy stone ground grits!

Blackening Seasoning

2 c smoked paprika
1 c granulated garlic
1 c granulated onion
1 c cumin
1 c chili powder
1 c black pepper
½ c white pepper
¼ c cayenne pepper
¼ c crushed red pepper
1 c salt
1 c thyme, dried
1 c oregano, dried

Roast Pork Loin with Apple Beet Chutney and Sweet Potato Mash
From The Pewter Rose Bistro
Serves 12

Sweet potato mash

12 medium sweet potatoes
1/3 cup unsalted butter
½ cup brown sugar
2 tsp cumin
2 tsp coriander
¾ cup whipping cream
salt and pepper to taste

Roast sweet potatoes with the skin on in a 350 degree oven until done, between 35-40 minutes. After done cut a vertical slit in the skin and scrape out insides. Combine all the ingredients in a mixing bowl and mash using a wisk.

Apple Beet Chutney

5 beets
4 granny smith apples
1 tbsp fresh thyme, chopped
½ cup of port
2 tbsp whole, cold butter
salt and pepper to taste

Rinse and trim beets. Simmer beets in hot water for 2 hours, or until fork tender. In the meantime, peel apples and cut into ¼ inch dice. Remove beets from water and peel off the skin using a paper towel. Cut beets into ¼ inch dice. Preheat sauté pan until hot. Coat bottom of the pan using a minimum amount of oil. Quickly sauté the apples. Deglaze with the port. Reduce until alcohol is cooked off. Fold in beets, whole butter and fresh thyme. Remove from heat.

Roast Pork Loin

1 3-4 lb. pork loin
3 tbsp fresh thyme
3 tbsp fresh tarragon
1 tbsp minced garlic
¼ cup oil

Preheat sauté pan. When the pan begins to smoke add oil. Season the pork with salt and pepper. Sear fat side down until brown. Flip pork and sear until brown. Remove from pan. Combine the tarragon, thyme and garlic. Rub onto the top of the pork loin. Place on baking sheet with rack. Roast until 135 degrees, 30-40 minutes. Remove from oven and let rest for 5-10 minutes.

Place sweet potato mash on plate. Fan 3 slices of roast pork loin onto sweet potatoes. Top with a spoonful of chutney and port reduction.

Tiz Benson and Anita Stack, TIZZERTS CUSTOM CAKERY
Tiz Benson and Anita Stack from Tizzerts Custom Cakery offered three cake decorating demos during the course of the show, one each day.

In less that an hour they showed how to assemble and decorate a three tiered wedding cake and then allowed the crowd to share in the tasty results.
For more information on Tizzerts fabulous array of custom cakes, cupcakes and bar cookies visit their fabulous new website at Tizzerts.com or call 704-375-7400.

Marco and Mia Ventura, CAFE MIA

Whats cake without the ice cream? To satisfy our craving for a cool and creamy frozen confection Marco and Mia Ventura owners of Cafe Mia came to the rescue. While the Charlotte area has lots of popular ice cream shops, one of the most unique places in town is an Italian gelaterie called Café Mia, in Huntersville’s Birkdale Village, serving coffees, panini and sandwiches, muffins, cupcakes homemade chocolates and the star of the show - dozens of fabulous flavors of fresh homemade gelato.
At the show Marco and Mia shared these two fabulous gelato recipes easily prepared at home.
If you'd rather just buy it from the pros, Café Mia hand packs gelato-to-go in special Styrofoam containers designed to keep your purchase cold and frozen for as long as an hour or two till you can get it home and get it safely in the freezer. They also cater bringing gelato service to you and your special event. Up to eight flavors of gelato, enough to serve 25 gelato junkies, delivered with cups, spoons and napkins starts at just $75. An optional gelato server can be provided pon request at a cost of $25 per hour.

They also make beautiful and tasty gelato cakes upon request and special order. Call 704.892.3116 for more info or to recieve Cafe Mia's monthly newsletter,

To read more about gelato in general and Cafe Mia in particular, check out "Gelato Junkie" an article I wrote in the July/August issue of Charlotte Living Magazine

PEACH GELATO (SORBETTO)
Makes about 1 Quart (1 Liter)
1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon water
1 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white*
* may substitute powdered egg whites reconstituted by following
package instructions.
1. In a small heavy saucepan heat sugar and water, stirring until sugar is
dissolved. Let syrup cool.
2. Peel and pit peaches and puree in a food processor until smooth.
3. Transfer 2 cups purée to a bowl and stir in syrup and lemon juice.
4. Chill peach mixture until cold, up to 1 day.
5. Chill the mixture thoroughly in the refrigerator, about 3 hours, then freeze it in
your gelato or ice cream according to the manufacturer's instructions.

ZABAIONE GELATO
Makes about 1 Quart (1 Liter)
4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 to 8 tablespoons imported dry Marsala
1 teaspoon vanilla extract
1. Whisk yolks and sugar in medium bowl until thick, about 2 minutes.
2. Heat milk and cream in medium saucepan over medium heat until mixture
bubbles at edges.
3. Gradually whisk hot milk mixture into yolk mixture; return to saucepan.
4. Stir over medium heat until custard leaves path on back of spoon when finger
is drawn across and temperature registers 170°F, about 6 minutes.
5. Immediately pour custard through sieve set over another medium bowl. Stir
Marsala and vanilla into custard.
6. Chill the mixture thoroughly in the refrigerator, about 3 hours, then freeze it in
your gelato or ice cream according to the manufacturer's instructions.

Chefs Luca Annunziata and Josh Keilman, PASSION 8 BISTRO
What is your passion in life? If food and wine rank among the list, then a visit across state lines for lunch or dinner at Passion 8 Bistro is definitely in order.
Owners Luca and Jessica Annunziata, chef and proprietress respectively, have a passion for the restaurant business in general and local food and local farmers in particular and their expertise shows.

In two different demonstrations at the show, Luca and Josh wowed crowds with the following recipes for stuffed homemade mozzarella turned into a caprese salad and fabulous homemade pasta with a sauce of Grateful Growers' ground sausage and locally grown eggplant. For more about Passion 8 Bistro read Perfectly Passion-8, one of my Very Culinary articles in the new issue of Charlotte Living Magazine, visit www.passion8bistro.com or call 803-803-7455.

HOMEMADE MOZZARELLA
From Passion 8 Bistro

You will need liquid cheese-making rennet and citric acid. The citric acid is usually easy to find. In the summer it is sold in many grocery stores in the canning-supplies section. It comes in small jars for a few dollars. You can also find it at some drugstores but it will be more expensive, about $5.00 for the same amount. Liquid rennet is sold by the New England Cheesemaking Supply Co. There are many other companies that sell cheese making suplies and rennet is sold in supermarkets in some parts of the country.
THE RECIPE
3 teaspoons of citric acid
2 1/2 gallons milk
3/4 teaspoon liquid rennet
THE METHOD
Dissolve the citric acid in 1/2 cup cool water and add to the milk. Warm the milk to 88 degrees and add the rennet mixed with 1/4 cup water. Stir gently for about a minute then let sit for 15 minutes for the curd to form.
CUTTING AND COOKING THE CURD
Using a stainless steel knife, cut the curd into approximately 1/2 inch cubes. Cut across the top from side to side and then cut through the curd at an angle to slice the columns of curd into smaller chunks.
Set the pot into a basin or sink full of hot water and slowly raise the temperature of the milk to 98 degrees while stirring the curd gently for 15 minutes, cutting any large pieces up with your spoon. Continue to stir the curd for 20 minutes longer
DRAINING THE CURD
Line a large colander with butter muslin and slowly pour the curds and whey into it. It is a good idea to save the draining whey for making ricotta cheese, adding to soups, or feeding to pets or chickens. Allow the curds to drain for 15 minutes then tie up the ends of the cheesecloth and hang over the sink to continue draining for another 5-10 minutes or until the dripping has stopped.

OR, you can purchase mozzarella curd directly from Passion 8 Bistro and start the recipe from this point…..
IS IT CHEESE YET?
Cut the mass of curd into 1/2 inch slices and cut the slices into strips. Put about 1/4 of the curd strips into a microwave-safe bowl and zap it until the curds start to melt and get gooey. Remove the cheese (it is now cheese!) from the microwave and, wearing rubber gloves because this stuff is hot, begin pulling it like taffy. Keep working the cheese until it is smooth and shiny then form it into a ball and put the ball in salty iced water. Keep doing this with the rest of the curds until you have 4 balls of cheese in the cold water. The cheese is ready to eat as soon as it is completely cool.
Mozzarella cheese freezes beautifully and will stay fresh in the refrigerator for about 3 days. Once you taste this home-made delight, you will never be able to eat the plastic kind again.

FRESH PASTA…There’s Nothing Like It!
From Passion 8 Bistro

5 cups of flour (whole wheat or all purpose)
4 egg yolks
Tbsp extra virgin olive oil
tsp. salt
½ cup warm water
Procedure
Make a Tuscan Hilltop with your flour. Make a hole at the top (like a volcano). Add yolks to the center, salt, and oil. Begin to incorporate the surrounding flour. As need to moisten add water and work with your hands until dough consistency starts.

For The Siciliana Sauce
1 onion
2 cans of San Marzano Tomato
4 Sweet Gratedul Growers' Italian Sausages
Fresh Basil
Salt & Pepper to Taste
1 Small Eggplant

In saucepan heat oil until hot. Add cubed eggplant and sauté until crispy. Remove from pan when done. Add sausage to the same pan and cook until brown. Add onions. Cook until translucent. Finish with tomato and cook together about 20 minutes on a low simmer. Finish sauce with fresh basil and eggplant. YUMMM…

How Does Your Kitchen Garden Grow?
Instant Organic Garden, Don Rosenberg and private Chef Silje Grayston for Organic Creation
No matter if you are already into home gardening or if you would like to be, Don Rosenburg is your man. The creator of Instant Organic Garden, Don can help you help yourself to fresh grown veggies right in your own back yard. For more info or to buy Don's newly published book, call him at 704-364-1784 or visit his website at www.instantorganicgarden.com
While Don talked about gardening at the show, private chef Silje Grayston of Organic Creation cooked using home grown veggies and showing showgoers how to make delicious crunchy brushetta from start to finish. For more info on Silje's cooking classes or private chef services contact her at 704-999-4637

Bruschetta with two toppings
By Silje Grayston

For the Bruschetta:

1 Baguette or similar artisan bread (ciabatta works great too!)
1 cup extra virgin olive oil
1-2 garlic cloves

Mince the garlic and blend with the olive oil. You can use a hand blender, mortar and pestle or a fork.
Slice the baguette into 1\2 an inch thick slices.
Brush each slice with the olive oil and garlic mixture.
Bake the slices in the oven 400F until crisp. Then set aside.

Tomato/basil topping:

1 pint cherry tomatoes
½ cup fresh basil
1tbsp extra virgin olive oil
1\2 tbsp balsamic vinegar
Salt and Pepper to taste
Crumbled goat cheese.

Rinse the cherry tomatoes, cut in 4 wedges and place in a bowl.
Roughly chop basil and add to tomatoes
Mix together olive oil and balsamic vinegar and add to tomatoes.
Add salt and pepper to taste.
Put about a tbsp of tomato topping onto each slice of bruschetta. Top with some crumbled goat cheese
Serve at room temperature

Grilled vegetables:

3 units of vegetables (eggplant, zucchini, squash, asparagus, peppers, tomato or other – be creative!)
Parmesan cheese
Fresh herbs
Salt and Pepper
Garlic oil (as made for the bruschetta)

For this purpose we will use yellow squash, zucchini and eggplant. Thinly slice them the long way.
Prepare your grilling device (a grill pan, a bbq grill, or an aluminum foil covered baking sheet/rack).
Before grilling, gently brush the vegetable slices with the garlic oil front and back, and place on the grill. Add salt and pepper to the vegetables as desired.
Grill until the vegetables are tender and have started getting some black marks from the grill on both sides.
Cut the grilled vegetables into smaller pieces and gently mix them together in a bowl.
Put a few vegetable pieces on top of each bruschetta. Top with a slice of shaved parmesan cheese and fresh herbs.
Serve at room temperature or warm.

Tulsi Pai, Soma Indian Grill Indian Bistro
Tucked into the Matthews Festival Shopping Center, Soma Grill Indian Bistro is a small, mom-and-pop bistro that offers homemade dishes created from cherished family recipes. While the owners’ from-scratch style complements our Southern traditions, their fare is central and South Indian at its best.

The menu at Soma, owned by husband-and-wife team Girish and Tulsi Pai, offers high-quality, healthy Indian cuisine that’s moderately priced and always served with a smile. The restaurant’s casual interior offers comfortable, family-style dining. The recipes Tulsi demonstrated on Sunday at the show has become one my husband Tom's and my favorite Indian dishes.

Chana ( or chickpea) Masala
Like most Indian food, this is even more flavorful when prepared a day or two in advance.

2 cups Chickpeas, soaked overnight OR Use 2 (15.5 ounce) cans of garbanzo beans washed and drained
1 onion, chopped
2 tomatoes, chopped finely
2 Tbsp tomato puree
1 tsp. cumin-coriander powder
1 tsp ginger-garlic paste
1-2 Chana masala powder (recipe follows)
½ tsp kashmiri garam masala powder (recipe follows)
1/2 tsp chili powder (or as per taste)
pinch of turmeric
1 bay leaf
salt to taste
few finely chopped tsp of onions and sprigs of cilantro for garnish

If using soaked chickpeas, Cook the chickpeas for 1 hour until soft, along with a pinch of turmeric. Otherwise just use the canned chickpeas. Set it aside.
Saute mustard seeds and cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chilies, and fry till tender.
Add in tomatoes, ginger-garlic paste, tomato paste, cumin-coriander powder, chana masala powder, salt, garam masala, and spices. Cook till the mixture starts to give out oil from the sides.
Stir in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
Garnish with fresh coriander and a sprinkle of lemon juice.
Serve hot over a mix of basmati and Jasmine rice garnished with onions and cilantro.

Notes: Amchur powder is made from dried green mangoes and is available at Indian grocery stores. You may delete it from the recipe if unavailable to you.

Indian Spice Blends
If you would rather not make your own, all of these blends are available at Indian grocery stores in a ready to use format

Garam Masala
2 (2-inch_ cinnamon sticks
6 whole cloves
1 tap. whole black peppercorns
4 black cardamom pods (use only the seeds)
5 whole green cardamom pods
Add a pinch of nutmeg and ground mace

Chana Masala Powder
½ cup ground cumin
½ cup ground coriander seeds
2 Tbsp. ground pomegranate seeds
1 Tbsp. mango powder (Amchur)
1 Tbsp. ground black cardamom seeds
1 Tbsp. dried fenugreek leaves (kasuri methi)
1 Tbsp. ground black pepper
1 Tbsp. cayenne pepper
1 Tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground asafoetida
1 tsp. ground nutmeg
1 tsp. ground mace
1 Tbsp. ground black salt
1 tsp. ground turmeric

Dhana- jeera powder (coriander/ cumin powder)
2 parts coriander seeds
1 part cumin seeds

Roast the seeds. Grind in a coffee mill until you have a pwder. Store it in a glass container.

Kashmiri Garam MasalaRoast and grind:
½ cup fennel seeds
¼ cup black cumin seeds (shahjeera)
¼ cup whole black pepper
2 Tbsp. green cardamom seeds
1 tsp saffron threads

Add to the above mixture:
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
1 Tbsp. ground cloves
1 Tbsp. ground mace
1 Tbsp. ground nutmeg

Gridiron Great - Game Day Tailgating

2009-09-13T05:47:00.008-04:00

Fall means football and whether you follow the NFL or your favorite college team tailgating, the partying trend that combines beer, parking lots and great food is a fabulous way to entertain. With the Panther’s first home game today, I thought it appropriate to post about game day food and the art of tailgating.
You can tailgate at the game or if your team is traveling for the weekend, plan a virtual tailgate party, complete with big screen television and lots of friends. With no worries about traffic jams, parking or how to negotiate the port-a-potty, you can really concentrate on the game day theme of it all and pull out all the stops.

The Pregame Playbook
Preparing everything in advance instead of on-site, will give you time to concentrate on all of the Panther paraphernalia that make an ordinary tailgate something special, bringing in team-themed cups and plates, serving pieces, tablecloths and napkins, etc. Look at local party stores as well as the Panther shop at the stadium for great accoutremonts; and this time of year gift shops and big box stores all stock football-themed serving dishes, so be sure to include a few of those in your tailgate spread as well.
If the game is televised and your party is a virtual tailgate at home, you’ll have a wider variety of cooking options, but it will still be the accoutrements that make the game a gridiron great. Go to the nearest Lowes or Home Depot and buy a length of Astroturf to use for your table cloth or to cover the bar. Paper products will make clean up easier or you can use the real thing, but either way be sure to dress the table in team colors and then do the same with your own game day attire. Heavy duty plastic glasses or coozies for beer or soda cans and bottles can be wrapped in team bumper stickers or tied with team colored ribbons. If you are using small folding tables or bamboo trays to give everyone a laptop table, team pennants make for great placemats and it never hurts to have a television in every room so guests won’t miss a minute of the on field action.

Pass the Pigskin
If you are into ‘cue, Charlotte has no shortage of place to arrange for take out, or if you would rather do it yourself, my Running Back Ribs would be another great do-ahead alternative and make for the perfect game day fare that keep your crew of spectators coming back for more. The recipe here is a basic one - spice them up as you would like with the addition of more hot sauce as the ribs cook or a spicy hot barbecue sauce set up for dipping at your tailgate site. Par boil the ribs the night before to insure their tenderness and then get up early to get them cooking. Keep the racks hot wrapped in foil, then in towels to insulate them and keep them warm. Pack it all up in a insulated “cooler” which will work keeping hot foods hot in the same way it keep cold foods cold.

Burger Blitz and Wild Card Wings
If you are cooking for a small crowd and do want to cook onsite you’ll find many small portable grills on the market Just make sure that you are tailgating in an area where they allow an open flame. If burger blitz is you plan of defense for hungry game day fans, mix it up a bit and grill a combination of meats including beef, turkey and tuna. Shape the ground meat into little patties or sliders so your team tailgate can taste an assortment. Make your own smaller-sized rolls or buy small frozen biscuits from the grocery store, bake them ahead and you are good to go. For ease of preparation after the grilling is done, you can set up a tailgate burger bar like a buffet and let party goers make their own as they go.
Hot wings are another tasty tailgate treat. For the time-honored recipe look no further the label on a bottle of Frank’s Red Hot Cayenne Pepper Sauce (I like the Original blend). Many people toss cooked wing in the sauce after the fact, but I prefer to combine one-half cup of Frank’s sauce with one third cup of melted butter and toss it all with 2 pounds of rinsed, split salt-and-pepper seasoned wings before cooking. Place the dressed wings in a roasting pan and bake in a preheated 450 degree oven for 25-30 minutes. The buttery sauce acts as a braising liquid for the wings as they bake and the results garner rave reviews every time.
For a football fan-atic feast, serve the skewered sate to start, the burgers with all the condiments; grilled paninis and a vegetarian option, ribs and wings with my blue cheese bread, the orzo salad on the side and my easy chocolate chip pecan pie for dessert.

Heidi’s Running Back Ribs

Parboiling liquid:
½ cup fresh cilantro
¼ cup fresh parsley
3 cloves garlic, minced
1 (1/4-inch) slice of fresh ginger, peeled and minced
1 cup lime juice
3 cups beer
¼ cup sugar
7 cups chicken broth

4 lbs. beef or pork ribs

Basting sauce:
2/3 cup teriyaki sauce
1/3 cup soy sauce
1/4 cup dark sesame oil
2 (1/4-inch) slices of fresh ginger
3 cloves garlic, minced
3 green onions, minced
¼ cup beer
3 Tbsp. sugar
1 Tbsp. hot sauce (more to taste)

Combine the parboiling ingredients in a large stock pot. Bring to a boil and add the whole racks of ribs. Allow to come back to a boil, and then simmer for 45 minutes to one hour.
While ribs are simmering, prepare basting sauce by combining the remaining ingredients in a medium sized sauce pan. Bring to a boil let boil one minutes, remove from heat, reserve.
Remove ribs from the simmering liquid. Place in a roasting pan. Brush the ribs generally with the basting sauce and place under a preheated broiler or forgo the pan and place the rib racks, bone side down on a hot grill. Cook 4-5 minutes on each side, basting again with sauce as soon as you turn the ribs.
For chicken: Rinse dark and white meat chicken quarters in cold water and pat dry, then season on both sides with coarse ground sea salt and pepper. Place chicken on a grill over a medium flame, skin side up, boney side down for 8-10 minutes. Turn chicken pieces and grill another 6-8 minutes or until juices run clear when the chicken meat is poked with a skewer. Prepare the barbecue basting sauce as directed for the ribs. Baste the chicken, boney side up, with the sauce and grill and additional five minutes or so. Turn chicken pieces, baste once again, on the skin side, and grill for four to five more minutes before removing from the heat.

SAFETY ZONE SATE

1 lb. beef, pork or chicken, cut into long thin strips
For the marinade:
2 tsp. garlic paste
1 Tbsp. brown sugar
¼ cup lime juice
1 Tbsp. fish sauce
1 Tbsp. olive oil
For the peanut sauce:
1 cup plain or crunchy peanut butter
1 Tbsp. red chili flakes
zest of 1 lime
1 tsp cumin
1 (¼ inch) slice fresh ginger root, peeled and minced
¼ cup fish sauce
½ cup dark soy sauce
¼ cup minced cilantro or 2 Tbsp. dried cilantro leaves
lemon or lime juice to taste

Combine all marinade ingredients, pour over meat, pork or chicken and let stand at least 30 minutes.
Sate may be grilled on skewers or grilled then skewered. If grilling, skewer and grill 2-3 minutes on each side over a hot flame basting with additional marinade while you cook.
For the peanut sauce; Combine all sauce ingredients in a saucepan and bring to a boil. Stir and serve warm with hot sate.

GRIDIRON GRILLED VEGGIE PANNINI

1 sweet onion
1 peeled eggplant
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 eggplant, peeled and sliced
2 firm but ripe tomatoes
Fresh arugula or baby spinach
Homemade pesto (see recipe)
Mozzarella cheese
Crusty bread

Thick slice vegetables and grill on a grill grid until caramelized. While veggies are grilling make the pesto.
To assemble: Slice bread of rolls for sandwiches. Brush one side of both slices of bread with a generous amount of the pesto. Layer grilled veggies and mozzarella cheese on one slice of bread as desired. Top with the remaining slice, pesto side down. Wrap the sandwich in foil, press down. Place the package on the grill and top with a foil covered brick. Grill 2-4 minutes on each side.

OFFENSIVE LINE ORZO, FETA AND TOMATO SALAD

1 lb. orzo, cooked according to package directions
1/3 cup lemon juice
2 Tbsp. orange juice concentrate, defrosted, but not diluted
3 Tbsp, dried mint leaves
2 Tbsp. dried oregano leaves
4 tsp. Dijon mustard
Zest of one lemon
½ cup extra virgin olive oil
2 cups crumbled feta cheese
3 green onion, minced
1 cup pitted kalamata olives, chopped
3 cups grape tomatoes, halved
2 cups baby spinach leaves

Drain orzo and cool completely. Place in a large bowl. Combine lemon juice, orange juice concentrate, mint, oregano, mustard and lemon zest in a separate bowl. Whisk in olive oil. Reserve. Toss minced onions, feta and olives in with the orzo, blending well. Toss with all but one quarter cup of the vinaigrette. Toss the remaining vinaigrette with the chopped tomatoes and baby spinach leaves. Season to taste with salt and pepper. Place the orzo in a large traveling container or zip lock bag. Place the tomato and spinach mixture in another. When you get to your tailgate sight, combine the packages, tossing well and serve.

BLIND SIDE BLUE CHEESE BREAD PUDDING

Butter or margarine for the pan
1 loaf white bread
4 eggs
1 cup shelled pistachios or pecans, toasted
2 cups heavy cream
2 1/2 cups crumbled blue cheese

Generously butter a 13x9 inch baking dish. Reserve. In a large mixing bowl, combine the eggs and heavy cream. Tear the bread into small pieces. Add to the egg mix. Fold in the blue cheese and toasted nuts. Pour into the buttered casserole dish. Bake in a preheated 350 degree oven for 30-40 minutes

CENTERFEILD CHOCOLATE PECAN PIE
3 cups granulated sugar
pinch salt
7 Tbsps. unsweetened cocoa
4 large eggs
1 Tbsp. vanilla
1 can (12 ounces) evaporated milk
1 stick butter, melted
2 generous cups pecan halves
2 unbaked deep dish pie shells

Mix sugar, salt, and cocoa together. In another bowl, whisk together the eggs, vanilla, and milk. Stir the liquid ingredients into the dry ingredients. Add melted butter and stir until well blended. Fill each unbaked pie shell with a cup (or more if you would like) of pecan halves.
Pour the filling into each shell covering the pecans. Bake pies in a preheated 350 degree oven for 40 to 45 minutes. Enjoy warm or cold.

More on Local Farmers, Local Food

2009-08-14T18:25:00.009-04:00

One More Weekday Market to Try...If you are in the Ballantyne area then you’ll want to check out the Meeting Street Market at Cedar Walk open Tuesday afternoons from 4 pm to dusk. This market is tucked in the Cedar Walk community at the intersection of Marvin and Ardrey Kell roads. Look for a dozen or so vendors to be there each week with a variety of local fare.

Eating Local at Harvest Moon Grille
Many of you, like me, are big fans of our friends at Grateful Growers, artisan pork producers extraordinaire. As if selling wonderful pork at almost every farmers market in town – and several retail establishments to boot - wasn’t enough, now Grateful Growers is treating Charlotte to a taste of what eating local really means.

The newly found Harvest Moon Grille is the brainchild of Cassie Parsons and Natalie Veres, owners of Grateful Growers. The bright orange concession cart, is a mobile kitchen which features "to go" meals made from fresh locally grown food products. It is stationed at the Charlotte Regional Farmers' Market on Saturdays for breakfast and lunch. On Tuesdays and Thursdays it serves lunch and occasionally breakfast at the Center City Green Market set up at the corner of Trade and Tryon street, offering fresh local fare to Charlotte's Uptown crowd.

Breakfast and lunch menus change from week to week. I’ve sampled fabulous melt-in-your-mouth pirogies, veggie sandwiches and meatballs subs as well as a blueberry crepe and lighter-than-air egg and cheese biscuit the one or two times I have made the Harvest Moon Grille my after-market dining destination. The flavors are fabulous but the best part is that every ingredient has local roots – local eggs, locally baked bread, local goat cheese, local veggies and of course, local pork.

Stop by to try Harvest Moon soon – Cassie will be out front to take your order and be sure to say hello to my friend LynnErin Tyler who is usually cooking at the grill! You can keep up with weekly menu changes and exact Harvest Moon Grille locations on the Grateful Growers Website by clicking here

More Recipes as Heidi Cooks Up A Storm
Two recipes this week and one link to another – In honor of Grateful Growers, a fat-full favorite from my Bacon, Bacon, Bacon cooking class at Reid’s Fine Foods a couple of weeks ago.

The concept of Chicken Fried Bacon isn’t a new one, but I put my own spin on it with my favorite fried chicken breading, a version of a recipe I got from author and culinary personality, Chef Jeff Henderson when I interviewed him while he was visiting Charlotte last year.

I call my recipe Chicken Fried Bacon, Oh My! because everyone who tastes the finished product just smiles and says, “Oh, my!!”
In cooking class I served the breaded and fried bacon with a homemade Ranch dressing but it is good dipped in barbecue sauce, blue cheese dressing or all on its own.

The link is to one of my favorite recipes for my Stuffed and Braised Pork Chops – using Grateful Growers pork, of course! Its a wondeful crowd pleaser and one that is easy to prepare ahead of time. I shared my recipe with Cassie and Natalie and now it finds itself on the GG website. Click here to see it in print.

Finally, something for those of you who want more summer produce – an quick and easy summer succotash using all that grows great in Charlotte in the summer – fresh limas, fresh corn, fresh herbs and fresh tomatoes – it just doesn’t get any finer in Carolina than this – Enjoy!!

Heidi's Chicken-fried bacon, oh my!
3 cups self-rising flour
3 Tbsp. corn starch
2 tsp. cayenne pepper
3 Tbsp. fine ground sea salt
4 Tbsp. Goya brand Adobe seasoning (or you can use a mix of equal parts garlic powder and onion powder)
1/2 quart buttermilk
2 pounds Grateful Growers bacon
Vegetable or canola oil for frying

In a large bowl, whisk together 2 cups of flour, cornstarch and seasonings. Reserve 1 cup of plain flour. Place both flour mixes on two large, flat baking dishes.
Pour buttermilk in a separate large baking dish.
Dip each bacon strip first in plain flour, then in buttermilk, then in the seasoned flour. Set the bacon aside on a wire cake rack for a few minutes to allow the flour to absorb some of the buttermilk to form a good coating.
Heat a good inch of vegetable or canola oil in a large frying pan (or in a deep fryer) until a thermometer inserted reads 350 degrees or insert a dry wooden spoon in the oil and wait until little bubbles start to form around the edges of the wood – this is exactly as if a piece of food were frying and indicates that the oil is hot enough to proceed .
Fry the bacon, a few strips at a time (you don't want to crowd the pan or fryer), until the strips are golden brown on both sides, about 2 minutes per side. Drain the bacon on a rack. Continue until all of the bacon is fried.
Serve the bacon warm (do allow it to cool a few minutes before serving as the hot bacon can burn). Oh my…..

Heidi Billotto’s EASY SUMMER SUCCOTASH

1 1/2 pounds baby lima beans, shelled,
4 large ears corn, kernels cut from cob
2 large tomatoes, seeded, diced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. fresh minced thyme or summer savory leaves
1 Tbsp. extra-virgin olive oil

Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon or strainer, transfer beans to colander; Drain. Toss with raw corn kernels. Return beans and corn to same saucepan. Mix in tomato, Italian parsley, thyme and extra-virgin olive oil. Season to taste with salt and pepper. Warm before serving.

Eat Local

2009-08-14T15:24:00.010-04:00

Fresh locally grown produce in Charlotte North Carolina is in its prime and ripe for the picking. And now with more midweek markets popping up all over town - you don't just have to wait for Saturday morning.
This week look for locally grown cukes and 'maters as well as beans and peas, figs, peppers and eggplant, too. And you can still find local blueberries and peaches, so enjoy!

MARKET TO MARKET
Local farmers from Charlotte and surrounds come to
set up stands every Saturday morning at the Yorkmont
Road Regional Farmers Market, open February-October
8 am-5 pm. The market is also open with commercial
produce, craft and flower vendors weekdays, Tuesday-
Friday, 8am-5 pm and on Sundays from May-August.
For more information visit ncagr.com

The Matthews Community Farmers Market hosts
local farmers with farms within a 50 mile radius of
Matthews. Open from 7:15 am until noon every
Saturday, from mid-April to November. Winter
Market hours are 8-10 am every other Saturday from
December to March. Farmers from the Matthews market also host the Tuesday Morning market at market at Presbyterian Hospital in Matthews from 10 am to 2 pm every Tuesday through the end of the summer. Take advantage of this great opportunity to find mid-week locally grown produce, meats, flowers, baked goods, candies and more.
Watch for signs on the hospital's Matthews Township Parkway campus. For more info and to sign up for the Matthews Market newsletter, visit www.matthewsfarmersmarket.
com

Like the Matthews Market, the Charlotte Tailgate
Market at 100 West Park Avenue, a stones throwaway
From Uptown Charlotte, swears by the mantra that local
food tastes better. Open Saturday mornings and
Tuesday afternoons from mid-April through November,
the Tailgate also sends out a bi-weekly newsletter. For
more info and to get on the tailgates email newsletter list, visit www.charlottetailgatemarket.com.

The Mecklenburg County Market, located at 1515
Harding Place, has been serving the Charlotte area for
more than 60 years. Open Wednesdays and Saturdays
from 7 am to 1 pm, look for fresh grown produce in
season, local crafts and baked goods plus all of Beverly
McLaughlin’s great pre-prepared vegan and vegetarian
soups, entrees and sides. For more information and a
weekly e-newsletter, visit beverlysgourmetfoods.com

The Center City Green Market, at the corner of Trade and Tryon in Uptown Charlotte is open on Saturdays, May through September from 8 am-2 pm. and on weekdays from 11 – 3pm. Local produce is available each weekend
from Unity Farms and Creekside Farms. And on weekdays from a variety of vendors. On Saturday look for the freshest of seafood from Mike LaVecchia’s Seafoods.com. For
more information visit www.centercitygreenmarket.com.

The Kings Drive Farmers' Market is home to pumpkins
and Christmas trees all sold by the Simpson
family of Union County. But from early April to
October, the corner lot at Kings and Morehead in
Midtown Charlotte is home to a variety of locally grown
produce and more. Open Tuesdays and
Fridays, 7 am- 7 pm. Simpsons also provides the produce for the Presbyterian Hospital Farmers Market at 200 Hawthorne Lane in Charlotte’s Historic Elizabeth neighborhood from 11 am to 2pm on Thursday mornings.

On Thursday August 20, I'm excited to be appearing at the weekly farmers' market set up directly in front of Presbyterian Hospital, 200 Hawthorne Lane in Charlotte's historic Elizabeth neighborhood. I will be conducting ongoing cooking demonstrations with quick and easy recipes made from local product and all based on the Mediterranean American Diet plan complete with nutrition facts prepared by the wonderful team of nutritionists at Presby's Novant Heart & Wellness Center. My demonstration - complete with complimentary samples - will be from 11 am to 1:30 pm
Take a break over your lunch hour and stop by for free recipes, tasty samples, a schedule of upcoming cooking classes and more. Hope to see you there!!

The Davidson Farmers Market began as a grassroots effort by several citizens of the college town of Davidson in 2007. The market offers locally
grown fruits and vegetables, meats and cheeses produced
by sustainable or organic methods when
possible. Other agriculturally based products such as
breads, flowers and soaps are also offered from time to
time. Located next to the Davidson Town Hall between
Main and Jackson streets, the Davidson Market is open
from 8 am to noon, Saturdays from May through
November. Winter market dates and times are 9-11 am
every other Saturday. Visit davidsonfarmersmarket.org.

If you would rather the locally grown produce and
product, including beef, pork, chicken and eggs came
to you, then join any one of the local food clubs or
farm co-ops now available to area locavores. Know
Your Farms in Davidson is a great place to start. This
local food club provides individuals and families with
access to locally produced food all year round.
Members place orders for food from participating
farms. The food is collected from the farms and
dropped at central distribution locations for members
to pick up. It really is as simple as that. Pricing includes
the option to go and actually work on a participating
farm one Saturday each quarter. For more information
or to sign up for membership online visit
knowyourfarms.com.

First Post of a Brand New Food Blog - Hors D'oeuvres, Anyone?

2009-08-10T20:41:00.017-04:00

Well, for starters (as that is what an hors d'oeuvre really is) it's been nearly a year since I've had a weekly venue to talk to readers about restaurants and food in Charlotte, North Carolina and her surrounds. I have absolutely loved spending the past year writing in the beautiful bimonthly publication, Charlotte Living Magazine. While I will continue to write my Very Culinary section as well as other features for the magazine, this blog will enable me to chat with readers each week, sharing restaurant notes and recipes as well as information on upcoming cooking classes I am teaching in the Charlotte area.

To read my work in Charlotte Living, visit the magazine's website at http://www.charlotteliving.com/. The current issue is on the home pages, while you can access the archives to see what I've been up to earlier this year.

Here is just a taste:

In the January/February issue, you'll find my articles on great places to eat and stay while visiting Martha's Vineyard, MA (pg. 72-75) ( We just got back several weeks ago and my recommendations are still spot on!); Amelie's French Bakery in Charlotte's NoDa neighborhood (pg. 97); Copper Indian Restaurant in the Dilworth neighborhood (pg. 98) and Chima Brazilian Grill in Uptown Charlotte (pg. 101).

If you love to cook as well as to eat out - turn to my article entitled Ciao, Baby! for fun recipes for cooking your own fabulous Italian fare at home (pg.94-96).

In the March/April issue, my food and restaurant section took on a new name, Very Culinary and articles include features on Chef Adam Reed at Sante Restaurant in downtown Mathews, NC (pg. 92-93); area farmers' markets and cooking locally grown greens (pg. 94-99); and my first WineKnow column on my favorite Aussie winemaking team - Sarah and Sparky Marquis of MollyDooker.

The May/June issue features Southern Favorites such as Charlotte's historic McNinch House Restaurant in Uptown's Fourth Ward neighborhood (pg. 82); a fun and flavorful article on making your own pimento cheese (pg. 86); and a profile of Charlotte caterer Beverly McLaughlin in The Farmers' Daughter Goes Gourmet (pg. 90). In this issue's WineKnow column (pg. 92), I talk to five local wine reps for a list of cool wines to sip this summer.

Be sure to check out the current July/August issue, on newsstands and up online now, for Very Culinary articles on Becoming a Gelato Junkie at Birkdale's Cafe Mia in Huntersville; on five fine Italian eateries in Charlotte, all owned by restaurateur, Augusto Conte; and one of my favorite Chinese restaurants in town - Wan Fu and the talented chef that makes the restaurant one of note - Chef Chan Tran. In this issue you'll also find an inspiring chef's profile of Chef Jeff Henderson of Food Network Fame. This month's WineKnow? A two day road trip up to North Carolina's wine country in the Yadkin Valley with stops at five of my favorite NC wineries.

If all this reading about food and restaurants has whet your appetite, why not treat yourself to this season's bevy of fresh grown herbs and whip up a batch of pesto to toss on your pasta or to use for a great little starter spread a top a slice of french bread, topped with fresh locally grown tomato and a slice of mozzarella cheese. My favorite recipe follows...

Heidi's Classic Pesto Genovese

Those of you who make pesto on a regular basis may notice that my recipe has no garlic. That is because without the garlic, I have found you can really taste to full flavor of the delicate herbs - Enjoy!

1 packed cup fresh Italian basil leaves
½-3/4 cup of pine nuts or pignola
1 cup fresh shredded Parmesan cheese
½-3/4 cup extra virgin olive oil
Combine the basil, and pine nuts in the bowl of a food processor fitted with the steel blade. Process until the basil and the nuts are both finely chopped. Add in the shredded cheese. With the machine running, drizzle the olive oil through the feed tube until the pesto reaches your desired consistency. Thicker pestos work better as spreads or toppings and thinner pestos are best used as sauces on pasta and risotto or as a “dressing” for roasted potato salad or chicken salad.

Pesto variations:

Basil Pistachio Pesto: Substitute pistachios for the pine nuts for a slightly stronger but exceptional flavor profile.
Mint pesto: Substitute mint leaves for basil and almonds for pine nuts. Served with grilled lamb chops
Sage pesto: Substitute sage leaves for basil and cashews or pecans for pine nuts. Served with grilled or roasted turkey or chicken.
Sun-dried tomato pesto: Add ¼ cup of oil-soaked and drained sun-dried tomatoes to original recipe. Great on pastas or smeared on hot toasted bread.