Save the Date! Don’t Miss the Fun at Heidi Billotto’s Cooking Classes

Two fabulous On the Farm classes on the calendar as September rolls into October; plus we’ll be cooking with local product in the At Home with Heidi classes on tap in the next several weeks as well…

Get ready to slice, dice, simmer and saute as you make plans to join in on the fun at any one of my exciting hands-on classes cooking classes taught as the name suggests, “At Home with Heidi ”  in my home kitchen; or  come and experience one of my unique On the Farm Classes are held at various farms in and around Charlotte. Each On The Farm class includes a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. You really just have to experience these classes for yourself, there is indeed something quite special about being on all these local farms…

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  Don’t see a date that fits – Plan Your Own Private Cooking Class email me and lets plan your own private class with work associates or with friends or family.

simply-email-heidi-to-make-your-reservations

Registration links are at the end of each class descriptive.  Make your reservations by simply sending me an email. Payment confirms your reservation and you may pay by cash, check or credit card. As soon as I gets your email, I’ll be right back in touch to confirm your payment and to give you the  address and details for each class

 

90a40f2d-b135-4501-b4b7-64c102593be3Sun Oct 8, 2-5pm – At Home with Heidi – Gluten Free Gourmet    

This class features an entire Gluten free menu from  appetizer to dessert; plus we’ll make a delicious gluten free pistachio cake with North Carolina’s own chestnut flour from High Rock Farm in Gibsonville, NC and Japanese milk bread gluten free dinner rolls that will freeze perfectly and are ready to reheat when you are. Wine pairings with each course by Assorted Table Wine Shop. Cost for the class is $85 per person.  Email Heidi to make your reservation.

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Sun October 22, 1-4 pm  – At Home with Heidi  – Getting Sauced

Even with great local proteins, its a wonderful well done sauce that often really makes the dish. In this hands on class we’ll cover all there is to know in terms of basic technique for making the five “mother sauces” as  outlined in French culinary technique and then create an all local dish with each one   Wine pairings with each course by Assorted Table. Cost is $85 per person. Email Heidi to make your reservations. 

 

 

 

cropped-heidi-billotto-food-blog-logo-not-compressedPlan a Private Class all your own as a team building event or to enjoy with friends. Start with a cocktail hour complete with appetizers and a wine tasting from our friends at Assorted Table Wine Shop; then move into the kitchen for a hands-on class to cook and enjoy!

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  

Don’t see a date that fits? Email me and lets plan your own private class with work associates or with friends or family.

 

In Honor of Julia – My Julia Child Story

PrintThis Tuesday August 15 2017  would have been Julia Child’s 105th birthday.

I invite you to join me in celebration at my annual In Honor of Julia Cooking Class, to be held this year on Sunday Aug 13, 2017 from 2-5 pm.  Like all of my classes this is a hands-on experience, but if you’d rather just sit back, watch, eat, drink and enjoy that’s fine too and I feel sure Julia would agree! In class we’ll prepare 5 of my favorite Julia recipes using all local ingredients that I will pick up from area farmers’ markets this Saturday.  Do come and join in on the fun – Look for details on the class itself and reservations links on the cooking class page of my blog. I’d love to have you join us!

julia child on setChild, who passed away in August of 2004 was our nation’s grande dame of cuisine and my personal  culinary hero. She got her  start at what would become  her lifelong career because she wasn’t afraid to take a chance and then happened to be in the right place at the right moment and made it work; but I don’t think even she had any idea of what her eventual  impact would be. She took her passion and ran with it, with wild abandon, to lead the charge to change the culinary world. She brought the style and technique of French cuisine to American home cooks first in a two volume culinary tome, Mastering the Art of French Cooking, VOLs. 1 and 2, which she co-authored; and then continued to influence the world via of number of her own television series. It all started with The French Chef produced by Boston PBS station WGBH in 1963 .

Ask any food writer, chef or culinary professional who has been writing and working since the 1960’s or ’70’s and they probably have a Julia Child story.

julia-child-in-kitchenMy Julia Child story started in the mid 1960’s when I was eight or nine. I loved to watch what was then the first television show of its kind, the new Julia’s PBS series, The French Chef.  I wasn’t so interested in cooking at first, as much as I was fascinated by Julia herself, her attitude and her panache; to say nothing of all of the little bowls into which each and every ingredient was placed, the mis en place, ready for Julia to whip into something wonderful. And I loved her flourish as she raised her glass and to toast us all goodbye and “Bon Appetit!”

 

Back then, the home I grew up in in Jacksonville, Florida was set up so that my brother Jaimie and I shared a large bathroom fitted with a lengthy vanity and large wall mirror situated low enough to the counter top that we could see ourselves without having to stand on a stool.

julias cookbooks

Heidi Billotto’s much loved and much used collection of Julia Child’s books & cookbooks

Inspired by Julia, I would often while away hours by taking a few pots and pans and every little bowl I could find with me into the bathroom, cover the sink with Mom’s well-worn wooden cutting board and would pretend to cook, with all of the Julia –like flourish I could muster, watching myself in the mirror just as I had watched my mentor on television.

Several years later my parents gave me my very own copy of The French Chef Cookbook and encouraged me to move from the bathroom to the actual kitchen, where I began to cook for real.

Fast forward to September 2001. I was living in Charlotte, North Carolina and was teaching cooking classes  and catering and working as a food writer and restaurant critic.  The 40th Anniversary edition of Mastering the Art of French Cooking, Julia’s first cookbook, originally published in 1961 had just been released. In promotion for the new edition, Julia Child was available for interviews. I set up the interview and dialed the number the PR people had given me. Low and behold it was Julia’s home and I got her answering machine. In her own unmistakable warble, she explained that “no one was home right now, please leave a message…”  I left my name. Later that day, I came home to find a message on my machine.

“ Hiiiiiideeeee, Julia here…” My heart raced, I think I may have actually stopped breathing for a moment. She was headed out to dinner with friends but I could call her back in the morning. I don’t think I slept a wink that night.  I saved her message on the machine ( in a time before the world was digital, like most of the rest of the world I had a mini cassette tape voice recorder) for months until the tape  finally broke from repeated play.

300-JULIA-BRANDING-FINALI never met Child in person, but had the great good fortune to interview her over the phone on two occasions. Initially in that first conversation with this culinary icon, I stammered and stumbled over my questions, unable to think of much more than the fact that I was actually speaking on the phone with Julia Child. She was her delightful and unpretentious self and immediately put me at ease. After a while it was like chatting with an old friend. She even asked me for a recipe.

“I hear your fried chicken is really quite good down there,” she said. “Would you send me the recipe, if you have a good one?”

Julia Child asked me for a recipe – I was floating on cloud nine. I mailed a recipe off the next day and still have her number and address in my old paper bound address book.

A native Californian, Julia graduated from Smith College in Massachusetts in the 1930’s. At that time women were expected to graduate to become be a nurse or a secretary or a wife and a mother, but that was not for her.

“I just wanted to have a good time,” she said. And she did. In 1944, she found herself in working in Washington DC in the office of War Information. She was later upgraded to the Office of Strategic Services or OSS, the precursor to the CIA and was sent on assignment to Ceylon, now Sri Lanka, to gather intelligence during World War II. In Ceylon she met the man who would become her husband, Paul Child. Just after the war the Childs moved to Paris, France where he was a diplomat at the American Embassy.

If you have seen the movie Julie & Julia or much better still, read Julia’s book “My Life In France”, then you know the story; but I am so honored that I heard it first from Julia herself.

Julia told me that she had taken French all of her life, but when she got to France, she couldn’t say a word.

“At least not a word that anyone could understand,” she laughed. “My husband was practically bi-lingual; he was taken for French all the time, but somehow I could just never pull it off.”

Eventually she found herself looking for something to do and began taking a culinary class set up for housewives at Le Cordon Bleu. Her interest piqued and Julia talked the famous culinary school into admitted her to a training class for former GI’s offered as a part of the GI bill. After six months of classes she was hooked! “This was for me”, she said. Indeed.

Friends and fans have continuously celebrated and applauded her life and her career. All of her cookbooks remain in publication and several of her television shows are syndicated. Video clips are now available on itunes and YouTube and she even has her own Facebook Page!

Julia Child

While Julia refused to ever allow her name to be attached to a kind of cookware or kitchen utensil brand, in 2000-2001 she did allow her good friend Gary Ibsen, a grower of more than 400 varieties of heirloom tomatoes and founder of the annual Carmel TomatoFest in Carmel, California, to name a tomato for her. Her only request was: “That it be tasty.”

Ibsen complied and today one can purchase packets of seeds for The Julia Child Heirloom Tomato through Ibsen’s website, where you can also read a bit about Ibsen’s long time friendship with Julia and his memories of her.

 

Heidi and Julia

Heidi Billotto 2003 at The Julia Child Kitchen exhibit at the Smithsonian Institute in Washington DC

The kitchen Julia and Paul Child shared in their Cambridge. MA home, the same kitchen seen in her last three PBS television shows, was disassembled in November of 2001 when Julia moved back to California. Julia donated the kitchen to the Smithsonian Institution’s National Museum of American History in the hope that it would inspire home and professional cooks to ”make your kitchen a real family room and an important part of your lives.”

Literally millions of visitors a year, “tour” Julia’s kitchen. It has been rebuild exactly as it was and encased in clear glass walls so visitors can peep in where windows, doors and wall used to be and see it all in all its glory. Julia was a gadget person and as she told me, “sort of a knife freak.”  That is an understatement. Julia’s collection of kitchen gadgetry is amazing and it’s all there, including the knives lined up on magnetic strips and the pots and pans hanging on the pegboard wall. It’s a wonderful exhibit – a must-see for culinary enthusiasts of any age. If you don’t have time for a trip to the Smithsonian right now, you can take a virtual tour of Julia’s kitchen  and hear her thoughts on making the donation and having the kitchen open and available for everyone to see and visit.

Heidi Billotto 2008

 

Over and above that she has influenced many more of us than she would have ever know, including a little girl who pretended to cook in front of the bathroom mirror and now gets to do it for real.

We raise our glasses to you Julia, Happy Birthday and  Bon Appetit!

 

 

simply-email-heidi-to-make-your-reservationsWhile I don’t have an exact menu For my Annual “Celebration of Julia” Cooking Class just yet, I can promise we will recreate several of her classic master recipes to make a meal.  As the menu is based on local ingredients, I’ll wait until I hit Saturday markets to make final decisions, but rest assured, the fun will start with a bubbly toast in Julia’s honor and an appetizer upon arrival. Do plan to join us. Cost is $85 per person. Simply Email me to make your reservations– Cheers! Heidi

 

Cooking Classes with Heidi Billotto

img_7806More Fabulous “At Home with Heidi” and “On the Farm” Cooking Classes coming up soon… 

Get ready to slice, dice, simmer and saute as you make plans to join in on the fun at any one of my exciting hands-on classes cooking classes taught as the name suggests, “At Home with Heidi ”  in my home kitchen; or  come and experience one of my unique On the Farm Classes are held at various farms in and around Charlotte. Each On The Farm class includes a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. You really just have to experience these classes for yourself, there is indeed something quite special about being on all these local farms…

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  Don’t see a date that fits – Plan Your Own Private Cooking Class email me and lets plan your own private class with work associates or with friends or family.

simply-email-heidi-to-make-your-reservations

Registration links are at the end of each class descriptive.  Make your reservations by simply sending me an email. Payment confirms your reservation and you may pay by cash, check or credit card. As soon as I gets your email, I’ll be right back in touch to confirm your payment and to give you the  address and details for each class.

Looking forward to seeing you at one (or more) of these “At Home with Heidi”  or “On The Farm” Cooking Classes soon…

on-the-farmSOLDOUT On the Farm Cooking Class at Proffitt Family Cattle Company – Saturday June 24, 4-8pm THIS CLASS IS SOLD OUT BUT WE HAVE PLANNED ANOTHER FOR SATURDAY, SEPTEMBER 9, 4-8 PM AND ARE ACCEPTING RESERVATIONS NOW…. So excited to be back working with my friend Shelly Eagan at Proffitt Family Cattle Company for another wonderful On the Ranch farm tour, class and dinner. Proffitt is located in Kings Mountain and is a certified organic grass fed cattle ranch. Come join us to meet the herd and the dogs and the chickens, tour the ranch and find out what exactly goes into raising the kind of beef you need to be eating. Class participants will also be able to purchase beef after class if you would like. Josh Villapando will. of course. be on hand with wine pairings – it’s going to be spectacular. Cost is $85 per person.  For reservations email Heidi Here and then check out the blog post I wrote about Proffitt earlier this year – the post included some tasty NC Beef recipes I know you’re gonna love!

imgres-2SOLDOUT Sunday, June 25, 2-5 pm – At Home With Heidi – North Carolina Seafood & SeaSalt with special guest Amy Gaw from OuterBanks SeaSalt
This class was inspired by a recent media tour I took of the NC coast where I met a tremendous group of North Carolina fisherman and farmers raising and harvesting fresh seafood and offering incredible local product. I was inspired and now I want to share it all with you!   Turns out my friend Amy Gaw of Outer Banks SeaSalt will be in town, so the stars aligned to put together this “Fresh from Carolina Waters” cooking class.  Hands-on as always, but to celebrate Amy joining us we’ll start with a special round of appetizers upon arrival and then follow with four fabulous courses of seafood and Outer Banks SeaSalt! Wine pairings for each course by Josh Villapando at Assorted Table Wine Shop, gift bags for each participant  and tons of sea salty fun!!
Cost is $85 per person. For Reservations Email Heidi Here
IMG_3056Tuesday June 27, 6:30-9pm – At Home with Heidi – Vegetarian & Gluten Free  
With so many summer veggies at hand and a host of local North Carolina miso and tempeh products on the market ( from Miso Masters and Smiling Hara brands) I thought it was time to plan a course without the meat and dairy. As always the class will be as hands-on as you would like to be. We’ll prepare 4 courses including a trio of from scratch veggie burger recipes ( one easily adapted into a from scratch veggie dog as well!), rice and noodle bowls, a simply delicious stir fry master recipe you can adapt through the seasons and a spectacular dessert. We will use some local pasture raised eggs as well as some fun egg substitutes  as it turns out these recipes are all delicously Gluten Free as well!!
Cost is $75 per person.For reservations Email Heidi Here

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Monday July 17 – 6:30-9 pm – At Home with Heidi | Food and Wine of France –

With Bastille Day on the 14th, it seemed the time to celebrate with a bit of French flair and flavor. All local ingredients as always and its an entire meal from start to a fabulous flaming finish! Cost $75    Email Heidi To Make Your Reservation! 

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Saturday July 22 – 5-8 pm| On the Farm at Windcrest Farms| Its Tomato Time!!

Farmer Mary Roberts grows more varieties of local certified organic tomatoes than you can shake a stick at! On the menu in this season’s second On the Farm class at Windcrest – all things tomato from homemade ketchup to tomato pie and then some! ‘Tis the Mater season – c’mon and join us! –  Cost $85 Make your reservations by emailing Heidi Now

Sunday July 30, 2-5 pm – On the Farm at Fading D Farms in Salisbury – 

downloadFading D Farms is a unique Water Buffalo Ranch and Dairy in Salisbury NC. Faythe and David DiLoreto are our hosts as we cook with the lean water buffalo meat and the deliciously rich cheeses to make a four course meal. Between courses, well also enjoy a cheese making session/demonstration,  fascinating stuff – don’t miss it!!  Cost is $85 Email Heidi to make your reservations  

Sunday September 24, 2-5pm – On the Farm at Dancing Bees in Monroe,NC –

db_logo116sHoney, Honey – Just Follow the Buzz and learn all about the Business of Local Bees with Master Beekeeper Jeff Knight. Robin Knight will be there too to share with us how she makes all the wonderful bees wax candles, lotions, bath scrubs and more. 5 honey-centric courses make this class extra sweet – Can’t wait to see you there!  Cost $85 For Reservations Email Heidi Here

 

And. last but not least, here are All the Details and the Fine Print on my regular series of cooking classes, both At Home with Heidi and On the Farm….

Living the Loving Local Mantra: In my classes and catering I cook for clients as if I were cooking for my family. It is important to me to use the healthiest, freshest product so I shop Local and cook with produce, proteins and products sourced primarily from local farms and vendors, using certified organic or product that is grown by organic standards when I can’t find what is needed from a local source.

Wine Not?  I partner with my friend Josh Villapando of the Assorted Table Wine Shop at 7th Street Station to provide wine ( and sometimes beer) pairings at each class (with the exception of the cocktail and appetizer class), so you’ll not only leave with some great recipes, but you’ll know what beverages to pair with them as well.

The Take Away: Everyone participates in the preparation of each dish and each class participant leaves with a packet of recipes, wine notes and coupons and other fun party favors.

Class size is limited: Your advance reservations via email gets you on the class list and advance payment confirms your space in class. Once I hear from you with a reservation I will contact you with specifics on how to pay. I will send out directions and any other details you might need, several days prior to  the class date.

Cancellation Policy: I try hard not to cancel events; but reality is. There is a three person minimum for my At Home With Heidi Classes and if weather is a problem we try hard to reschedule. If you need to cancel  more than 7 days prior to class I am happy to provide a full refund of your advance payment. If you cancel 6 days or less before the class date I know you will understand that I will have already started making plans and purchases and am glad to offer you a refund of half of your original payment.

I Heart You! Happy Valentine’s Day!

blog headerIts a little heart-shaped kiss of everyone’s favorite seasonal sweet… and its on my  list of “Things That Make You Go Mmmmmm…

Whether you are planning on saying “Be Mine” or “See Ya” to your sweetie this Valentine’s Day, there’s no easier way to put your thoughts together than through a few Conversation Hearts.

These heart-felt talkative treats are enjoyed by millions of Americans each year. In fact, Americans have been enjoying the candy we now call Conversation Hearts since the 1800s.

wafers-boxMade by several companies, the leading manufacturer of Conversation Hearts is the NECCO/Sweethearts brand. Its  my favorite brand of any heart shaped candy and  shares a history with another longtime favorite of mine,  the much loved NECCO Wafers. Daniel Chase created the idea for the first conversation hearts in 1866 by devising a machine that would press food dye letters onto the candy lozenges made famous by his brother and NECCO founder Oliver Chase. The Conversation Hearts we know and love today came to be in the early 1900s. hearts 2Today NECCO manufactures 8 billion Sweethearts year ’round to meet consumer demand.

From mid-February to January NECCO produces about 100,000 pounds of the iconic candy hearts each day, which adds up to billions of candy hearts—more than enough for everyone in the world to have one, so buy several packs and be sure to share the love .

Through the years, the sayings on Conversation Hearts have been an edible reflection on how our culture has changed, but it is good to know that some of the original sayings are still in rotation, including “Be Mine,” “Be Good,” “Be True,” “Kiss Me.”

In honor of NECCO’s 150th anniversary in 1997, the original phrase “The One I Love” also reappeared in the mix. In the early 1990’s, NECCO’s then Vice President Walter Marshall began an initiative to update the sayings each year, retiring some while adding others. The first new phrase, in years was “Fax Me” which met with a bit of controversy from diehard Conversation Heart fans; but now you can find hearts that suggest a would be lover “email me”, “text me” and “tweet me”, too!ChocolateSweethearts

And they come in Chocolate and  are Gluten Free…Gotta Heart That!

While all Conversation Hearts have been certified Kosher and  gluten free from the beginning, the flavors have made changes with the times.  It all started with the original eight familiar flavors customers found in the company’s Necco wafers: orange, lemon, lime, clove, chocolate, cinnamon, licorice and wintergreen. Now there are just six different flavors of hearts in box.

dazzledsweetheartsWhile the classic flavors are mixed and boxed together, the Necco company also produces  separate boxes of chocolate Conversation Hearts,  and they are, like the rolls of chocolate NECCO wafers, this food writer’s personal favorite…just sayin’

But if you’d like something different, instead of enjoying the classics, you can also now buy sugar-free Sweethearts and for those of you who really like to pucker up, enjoy the Dazzled Tart Sweethearts this season in Pink Lemonade, Wild Berry Grape, Sour Apple, Watermelon, Extreme Tangerine and Blue Raspberry

Here’s how it rolls…

To make this sweet candy confection,  six simple ingredients -sugar, corn syrup, gelatin, gum, colorings and flavoring –  are blended together into a mixing machine, one color and flavor at a time, until they turn into a soft dough.  The dough is fed into a machine that presses the dough until it is flat, a process called sheeting. The sheeted dough moves on to the cut and stamp station where  the sayings are applied on the dough and  a large machine cuts the dough into 100s of little  hearts. Next, the sheets of cut hearts go into a drying tunnel for about 30 – 45 minutes. The finished hearts are lightly dusted with cornstarch and moved to a drying area where they cool and harden during a twelve hour resting period. Once the hearts have cooled and dried, the starch is dusted off and flavors are mixed together to provide the assortment we find in each box or bag. Each year NECCO reports that they receive hundreds of saying suggestions from romantics, candy lovers and school kids, alike. 

Think you have a good conversation heart phrase to add to the collection?  Sweethearts NECCO is happy to accept suggestions for sayings from their consumers. Each saying can be no longer than two lines of four letters on the small hearts and two lines of six letters on the large motto hearts. You can either e-mail your suggestion to the company via their website at Necco.com,  or mail it to Sweethearts, NECCO, 135 American Legion Highway, Revere, MA 02151.

#TellThemHeidiSentYouWhy not surprise your sweetheart  or your best friend this Valentine’s Day with a box of conversation hearts and reservations at any one of my upcoming At Home with Heidi  cooking classes. The list is on the home page of my blog at HeidiBillottoFood.com – just shoot me an email  to make your reservation and I’ll be back in touch to confirm the delicious details.

The Sugar (& Cinnamon) To Sprinkle on Your Snow Day

make-it-a-cinnamon-rollDateline: January 6 2017 , Charlotte NC.

So they say its going to snow. That’s #SnOMG or #Snomageddon for those of you anxious to share the excitement on social media!

Although I’ve been Charlotte-based since 1975, I’m still enough of a Florida-raised girl that, for me, the words, “Snow Day” run synonymous with the term “Free Day”

Snow in Charlotte, and often the accompanying ice, cause a run on the bread and milk aisles in local groceries and a bit of a local panic. Truth is, in 2-3 days its usually all melted and gone. So, while the “free” time does provide an unexpected opportunity to take a deep breath and to catch up on cleaning and paperwork, I’d prefer to  look at it through adolescent rose-colored glasses and take is as a day off to play, make footprints in the snow,  drink hot chocolate and in the case of today’s post make cinnamon rolls.

Snow or not, you’ll find this recipe makes for a fun morning of winter’s baking, filling your home with the sweet strong scent of cinnamon. Traditionally I make cinnamon rolls for all of our neighbors and local family and deliver the warm pans of rolls tied up with a holiday bow to those on the cul-de-sac on Christmas Morning. But, you don’t have to wait for the holidays to circle back round, cinnamon rolls are a fun treat for yourself and your friends any time of the year.

img_7817What you will need:  Keeping the recipe as local as I can, I now love using Carolina Farmhouse Dairy plain or vanilla organic yogurt in place of the sour cream that I originally called for in this recipe. This yogurt, made in Bahama NC just north of Durham, gives a creamier lighter taste to the finished rolls; and as its local and organic I know where the milk that turns to yogurt come from and makes me feel better about what I am feeding my family and friends.  Same goes for the local eggs. In this case I used chicken eggs from Rowland’s Row Farms, but local duck eggs work equally as well and add a richer taste and texture.

Where to buy? Both Carolina Farmhouse Dairy Yogurt and Rowland’s Row eggs are available at the all new Queen City Pantry/ Vin Masters at Atherton Mill!  That’s right, Vin Master is not just a wine shop any more. Recently purchased by Queen City Pantry’s Rochelle Baxter, Vin Master now carries all the local product that Queen City Pantry has been know for as well as a terrific variety of wine and beer. (Note to self: in light of the upcoming snow, might want to  pick up a couple of bottles of wine while shopping for yogurt and eggs)

As far as the remaining ingredients go, if I can’t find a locally raised or produced option, I turn toward organic choices whenever I can. In this case, the sugar I use in the recipe is organic, as is the butter; and the flour is local Southern Biscuit Flour,  brought to you by Renwood Mills in Newton NC. This trio of ingredients is available at almost every local grocer.

imgres-2My personal preference in yeast is SAF Red Instant Yeast. The Healthy Home Market  with three locations in Charlotte usually carries this yeast in 1 lb. bags – which, in my experience, will last till you use it all, if you keep it in a sealed container in your freezer. if you can’t find it locally you can order it from the fine folks  at King Arthur’s Flour.  

Here’s the How-To when using yeast in a recipe. Proof the yeast ( to make sure it is good) when you first open the vacuum sealed bag , by stirring the prescribed amount into water that is tepid. That is no hotter than 110 degrees F. You can use an instant-read thermometer if you’d like, but if you want to go by feel, tepid water  is not as cold as what you would pour for a glass to drink; but not as hot as what you would use to wash your face. Think room temperature.  Stir the yeast in and wait for a bit of foaming of bubbling action to occur on the water’s surface, once that happens you are good to go. Store the remaining yeast in an airtight container in the freezer and use it as needed. Further directions in the recipe below…

 

img_7831Now about the cinnamon. My go-to spot for spice is the Savory Spice Shop in Southend Charlotte. Run by Amy and Scott McCabe and an incredibly knowledgeable staff, Charlotte’s South Charlotte Savory Spice Shop now enjoys new digs at the Atherton Mill & Market. Located right around the corner from their former location, between O-Ku Restaurant and Big Ben’s, they’ll set you up for success, making it easy for you to keep fresh fragrant and flavorful spices in your pantry of spice drawer all year long.

No more buying big jars and then having them grow old and stale between recipes. It’s always good to keep basics on hand, but for specialty items, buy as is needed and know that you may purchase as much or as little as you’d like. While the Savory Spice Shop in Southend carries several varieties of ground cinnamon and cinnamon chips ( ooh, wouldn’t those be a great addition to these rolls!) my favorite cinnamon for sweet and spicy culinary endeavors alike is the piquant, rich ground Saigon Cassia Cinnamon. Before you cook, go in and taste all the varieties on the shelves ( this is one of the pleasures of shopping at Savory Spice,  you may taste before you buy) and find the one that works best for you.

So there you have it – all that’s left is the fun that’s to be had in the baking. I fill my cinnamon rolls with a mix of the organic white sugar, cinnamon and my homemade brown sugar ( the how-to here is in the recipe) Be generous as you sprinkle for extra ooey-goo-iness. If you’re feeling adventurous, mix it up a bit with the addition of chocolate, cinnamon or butterscotch chips,  or cocoa nibs ( Black Mountain Chocolate cocoa nibs from Winston-Salem, NC are also available at the new Vin Masters, as well!)

Heidi’s Homemade (SnowDay) Cinnamon Rolls

1 cup organic sour cream or (preferably) organic yogurt – Carolina Farmhouse Dairy is my Go-to brand

½ cup organic sugar

1 tsp. salt

½ cup melted butter

½ cup tepid water

2 Tbsp. SAF Red Instant yeast

2 local chicken or duck eggs

4 cups organic or local unbleached flour

For the cinnamon roll filling:

generous amounts of melted butter
, cinnamon, sugar, brown sugar*

*Here’s the Brown Sugar How-To: Make your own brown sugar by using 2 1/2 cups of organic sugar and 1/4 cup of local NC Sorghum Syrup molasses ( Forget the commercial blackstrap molasses and go local here – it really makes a delicious difference! I love the sorghum syrup molasses from Harrell Hill Farms in Bakersville, NC and you will too; but any NC sorghum syrup works well) Blend the two ingredients together  by using quick on-off pulsing motions in a food processor until the sugar dissolves into the sorghum and viola! – Your own homemade brown sugar – yum!

 

img_7819For 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 was 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.

img_7806Heidi Cooks | Heidi Writes | Heidi Teaches

I can’t wait to see and hear how your cinnamon rolls bake up!  Post photos and then tag me on your social media posts – @HeidiBillotto and @HeidiBillottoCooks on Facebook; @HeidiCooks on Twitter and @HeidiBillotto on Instagram

Consider me your go-to-gal for info on chefs, restaurants, recipes, cooking tips, trends and food-centric travel.

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Stay tuned…my list of Jan, Feb and March 2017 hands-on cooking classes posts this weekend – can’t  wait!

August and September On the Farm and At Home with Heidi Cooking Classes

cropped-heidi-cooks-logo.jpgAugust 1, 2014 – Anyone can cook, Let Heidi Billotto show you how to make it fun! Two terrific On the Farm cooking class offerings and several seasonal At Home with Heidi events coming up and  I know you are going to love every one!.

For each of my cooking classes, I team up with my friend, wine guru, Josh Villapando from the Assorted Table Wine Shop to offer wine pairings with every course in each class; and the opportunity to purchase the wines we taste in class directly from Josh – take a bottle home and enjoy it all over again.

My cooking class participants will also receive coupons good toward purchases at the Savory Spice Shop SouthEnd  on South Blvd. and Pour Olive Artisan Olive Oil Shoppe on East Blvd.

I invite you to register for any one of these hands-on classes simply by emailing me  to make your advance reservation.

Remember, never any hard and fast rules at my classes – if you would rather just watch, sit back ,eat and drink and enjoy instead of trying your hand, that’s fine too – just come and have fun!

Looking forward to cooking up a storm with you real soon!

On the Farm at New Town Farms | Saturday August 2 | 11 am – 3:30 pm | Farm Tour and Cooking Class

sammy at the marketCome and meet farmers Sammy and Melinda Koenigsberg of New Town Farms in Waxhaw, NC. Join us as we visit with the heritage breed chickens and pigs, collect eggs and see the seasonal produce in and out of greenhouses. You’ll hear all about Sammy’s farming philosophy and, we’ll cook with all the farm has in season. I guarantee, it’ll change the way you think about the food you buy and the way you eat.   The day includes a cooking class, wine parings, generous samples, recipe packets and a fabulous farm tour.

Cost $75 per person         Email Heidi to make your reservation

 

COOKING WITH SUMMER HERBS | At Home with Heidi | Saturday August 9 | 11am – 2 pm

herbs Fresh herbs have been planted and are growing and now its time to cook.

This class offers a host of fun new ideas for using you herb garden  harvest to season and spice. Four courses, wine pairings, growing and  preserving tips too.

 Cost is $65             Email Heidi  to make your reservations.

 

 

On The Farm at Windcrest Organic Farms & Greenhouses | Its Tomato Time! | Sun August 10 | 1-4 pm

mary tomatoes from Windcrest Its tomato time and this class is all about what to do when  there are    too many tomatoes and you can’t eat them fast  enough.

We’ll use them to make ketchup, salsa and a host of  sauces as well as  my famous summertime tomato pie and  the best fried green tomato    and goat cheese stack you’ve  ever had. Wine pairings as always, plus a tour and Mary  Roberts take on growing organic – don’t miss it!

Cost is $75 per person      Email Heidi to make your reservations

 

 

Its For The Birds | Cooking with Chicken, Duck & Quail | At Home with Heidi| Sat Aug 16 |  11am – 2 pm

chickenThe name says it all – great recipes for family  friendly dishes featuring chicken, quail, duck  and maybe local turkey too.

We’ll pan sear, roast, braise and cook on the grill – you’re gonna love it!

Cost $65 per person             Email Heidi to make your reservation

 

 

Gluten Free Gourmet |At Home with Heidi | Saturday July 26 | 11 am – 2 pm

gluten free chestnut flour breadAll new recipes for those who want to eat well and make it gluten free -for breakfast, lunch, dinner, dessert and the best Gluten free bread and rolls you’ve ever had! Wine pairings always included.

Cost is $65 per person       Email Heidi to make your advance reservations  

 

 

Heidi Billotto’s Nibbles and Sips – March 2014

HEIDI BILLOTTO FOODLots of worthwhile Nibbles and Sips in the Queen City for early March.  Pick and choose or  enjoy them all!

Artisan Olive oils and vinegars, Italian eats, oysters on the half shell,  green beer, crawfish, handmade matzah and goat cheese – this week its quite an eclectic mix!

Thursday March 13  – For the Love of Oil and Other Good Things, don’t miss this tasty event

Pour olive LOGOPour Olive Presents an Evening Tasting Artisanal Italian Foods by Zia Pia  

Thursday ,March 13      6-8pm
Join my good friends at Pour Olive with Victoria and Riccardo of Zia Pia Imports as they sample a choice selection of Zia Pia’s specialty artisanal Italian foods. Experience the unforgettable, inimitable, authentic flavors of Italy’s regional food traditions — pates, pestos and preserves from Sicily, organic tomatoes from Puglia, organic chocolates made in the Modica tradition and gianduja chocolate from Piedmont — while learning about Italy’s regional food traditions. Discover the pleasures of artisanal Italy with Zia Pia imports and Pour Olive at this first time, joint-sponsored event! Word is they have wonderful wines to sip along with these artisanal foods, and as always plenty of Extra Virgin Olive Oils and Balsamics to sample and buy. Call for more information – 980.207.1510   Pour Olive is located at 1528 East Blvd. , Charlotte, NC, 28203  – additional parking lot in back of the building.

On the Half Shell

I ate my weight n fresh caught oysters while Tom and I were  in the Florida panhandle last year - This year all we have to do is go to Upstream!

I ate my weight n fresh caught oysters while Tom and I were in the Florida panhandle last year – This year all we have to do is go to Upstream!

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Pl., at the Phillips Place shopping area.

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Pl., at the Phillips Place shopping area.

Yum! If you are a mollusk lover like me then run, don’t walk  to Upstream Seafood restaurant this month! From now till the end of the month of March , the popular SouthPark restaurant located in Phillips Place is cracking open a remarkable deal on oysters!

Get this – Monday through Thursday, 4pm-6:30pm in the Upstream Bar, you can eat all the East Coast oysters on the half-shell you want for just $1 each PLUS all the West Coast oysters you want for just $1.50 each.   In addition to the oyster special, Upstream’s bar will also feature daily drink specials and have their Bar Bites menu available.

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Place, at the Phillips Place shopping area. Hours of operations: Mon-Thurs 11:30am -10:00pm; Fri-Sat 11:30am-11pm; Sunday 10:30am-10pm; Sunday Brunch 10:30am-2:30pm. Reservations are accepted at 704.556.7730.

Visit online at www.upstreamseafood.com. Upstream on Urbanspoon

Seeing Green –

green river eventJoin in on the St. Patty’s day fun for the 4th annual Green River Revival,  Saturday, March 15 at the US White Water Center. The celebration will kick off with the Color Me Green 5K, a trail race similar to the Color Run, but of course, the color of the day is green. Following the race, watch as the whitewater rapids turn bright green in honor of St. Patrick’s Day, followed by live music, and lots of food and drink. The river, dyed for the day in emerald green,  will remain open to those eager to raft or kayak the green waters.

For info visit http://usnwc.org/green-river-revival-2/

 

For Mardis Gras stop by and Laissez Les Bon Temps Rouler at e2 Emeril’s Eatery in Uptown Charlotte

CHef Brian Mottola, executive chef at e2 Emeril's Eatery in Charlote NC

Chef Brian Mottola, executive chef at e2 Emeril’s Eatery in Charlote NC

My friends at e2 emeril’s eatery always offers a taste of New Orleans in uptown Charlotte. But the vibe is never more authentic than in the spring when e2 hosts a New Orleans Crawfish Boil on the patio each Friday. The popular tradition that began last spring returns this Friday, March 14 from 4:30-7 p.m. and, the best part it that because Charlotteans love to celebrate,   we can do it all over again  each Friday this month, weather permitting, until May 30.

e2 Eerils Eatery Pastry chef, Stephanie Nikolic

e2 Emerils Eatery Pastry chef, Stephanie Nikolic

A peel-your-own crawfish boil is truly a food experience that brings people together. Louisiana crawfish are served fresh out of the pot, with corn, mushrooms and Andouille sausage as co-stars. Abita beer is available on draft for $5 and Budweiser and Bud Lite bottles are $4. The cost is $15 per person for an all-you-care-to-eat al fresco feast.

Its all happening at e2 emeril’s eatery 135 Levine Avenue of the Arts, Suite 100 Charlotte, NC 28202 Complimentary Valet Parking for Dinner.    e2 emeril’s eatery, conveniently located at 135 Levine Avenue of the Arts in Uptown Charlotte, offers complimentary valet parking for dinner Monday-Saturday beginning at 5 p.m. Dinner is served Monday to Thursday from 5 p.m. to 10 p.m. and until 11 p.m. Friday and Saturday. 

For more information on e2 emeril’s eatery, please visit www.emerilsrestaurants.com/e2-emerils-eatery  E2 Emeril's Eatery on Urbanspoon

Planning for Passover –

Every piece of the wood-fired Vermatzah is made by hand in small batches.

Every piece of the wood-fired Vermatzah is made by hand in small batches.

I discovered this artisan-made from ancient grains, organic Matzah last year, right before the Passover holiday – when I wrote to order, they had already sold out – so  I signed up for the company’s email list and sure enough, last week got an email reminding me that is was time to place my order for this year’s holiday.

This is handmade, wood-fired Artisan Matzah for Passover baked with a blend of organic Vermont wheat and Emmer, an ancient grain used in the original matzah baked thousands of years ago.
vermatzha 2Naga Bakehouse is a small, family run wood-fired bakery in Middletown Springs, Vermont.  They’ve been baking Vermatzah since 2009.  Every piece of wood-fired matzah is still made by hand in small batches. Like so many locavores, these bakers strive to re-connect the food we eat with the story of where it comes from by growing many of our own ingredients and sourcing the rest from local farms. What’s not to love?
My Matzah order should be here soon and I can’t wait to taste it –  I was going to wait  to write about the product, but I don’t want you to miss out on a chance to order – so check it out now – you may read all about it  on Facebook at https://www.facebook.com/vermatzah or for more info and to place a Vermatzah order visit, http://www.vermatzah.com  
On your Bucket List
You're gonna love Heidi's On the Farm class at Bosky Acres Dairy

You’re gonna love Heidi’s On the Farm class at Bosky Acres Dairy

For those of you who have always wanted to know how,  I invite you to join in on the fun at my upcoming  On the Farm cooking class at Bosky Acres Dairy and Learn to Milk a Dairy Goat!

The next class in my unique On the Farm series will take place at Bosky Acres Farm in Waxhaw NC.  Dairy owner and artisan goat cheesemaker Michelle lamb will not only introduce us to the goats, the kids and her way of  locl farm life, but she’ll share the secrets to making her wonderful Bosky Acres goat cheese and each class participant will have the opportunity to learn to milk a dairy goat as well – talk about photo opts!
bosky acres baby goatsDuring the down and rest time during  the  cheesemaking process, I’ll be there using Michelle’s wonderful cheese is four different dishes,  sharing hearty samples and recipes too…and did I mention that Josh Villapando from the Assorted Table Wine Shop will join in on the fun with wine pairings for each dish –  its going to be great fun – Make your reservations now by simply emailing me at HLNC@carolina.rr.com . Cost is $75 per person. Attendees must be at least 16 years  of age.