Heidi's Back and Cooking Up A Storm on TV

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

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

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!

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

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!

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
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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!!

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!!!