All NEW SCHEDULE FOR NOVEMBER AND DECEMBER COOKING CLASSES

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

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

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

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

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

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

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!