Heidi's March and April Cooking Classes

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

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

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

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

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

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

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.