Easy to Eat Local: Open a Package, Jar, Bottle or Box

you-cant-buy-happiness-but-you-can-eat-local-and-thats-kind-of-the-same-thingIf you follow me on social media, this blog or have watched me cooking on television or have come to any of my cooking classes, then you know I am a big supporter or eating and shopping local. “Local” can mean many things, from supporting local farmers, ranchers, and fisherman at area markets to buying from local independently owned shops. Today I’m tossing a whole new spin in on things.

Did you know you can shop local at many North Carolina big box grocery stores as well as the smaller independent chains? I recently went on a search for local product available at some of the larger area chains and you will be amazed at the North Carolina goodness I found. I shared my resources with viewers of the Charlotte NBS midday show “Charlotte Today” a couple of weeks ago, so today I share  the recap and details of that video and LOTS of recipes.

In case you missed it, here is the video segment with Charlotte Today, original air date Dec 5, 2016.

 

And here are all the where-to-find  details plus photos and below the listings,  recipes of what do to with each of these fabulous North Carolina made products after you open the package, jar, bottle or box.

Parla Pasta

Drake’s Fresh Pasta Co.
High Point, NC 27262

img_7234Simone and Rick Drake, owners of Drake’s Pasta in High Point, North Carolina and their team of pasta makers have been making fresh pasta for 30 years and Parla is their relatively new retail line. Boxed and frozen, you may select from an assortment of ravioli, manicotti and tortellini direct from your grocer’s freezer case to your table.  Rick and Simone started this local business with a small hand-cranked pasta machine. Now they have big automated pasta machines that churn out thousands of stuffed pastas in just minutes. The pasta is flash frozen, boxed and delivered to your local grocer. This delicious stuffed pasta is made from extremely high quality ingredients from the dough to the filling, just like you would make it from scratch at home, but now, thanks to the pasta makers at Parla, you don’t have to. When you open a box of Parla, in the time the pasta boils to perfection, you can create  a quick sauce or pesto ( or buy a jar of a local sauce) to toss with the stuffed noodles and enjoy in just minutes. We love the cheese tortellini in Pasta e Fagioli – a great cold weather soup to keep on the stove and enjoy for lunch or dinner.  Parla Pastas are available in the freezer case at area Harris Teeters, Lowes, Publix and Fresh Markets. For more info visit ParlaPasta.com

Renwood Mills

Locally sourced flour and cornmeal since 1935

img_7071While the name Renwood Mills, may not ring a bell, the names of Renwood’s popular brands will. These are the makers of Southern Biscuit Flour, Tenda Bake Pancake mixes and Tenda Bake cornmeal mixes all coming to you from Newton, North Carolina. One of the wonderful things about this local mill is that they source local North Carolina wheat to mill for their products just as they have done since the company’s beginnings! You can read more about the Tenda-Bake Pancake mixes here in a blog post I did several months ago. I make it a point to keep a package or two on hand in my pantry. My new Renwood love now though, is Renwood Mills/Southern Biscuit Flour  “Formula L”.  This is biscuit mix blend perfect for making easy high rising biscuits, sausage cheese biscuit balls and more – just add milk and let this local mix do the rest. Keep a supply in stock for all of your baking needs – Southern Biscuit Flour comes in all purpose and self-rising varieties. For more information visit RenwoodMills.com

Carolina Farmhouse Dairy

Organic Cream Top Yogurt and Kefir

Bahama, NC

img_7130North Carolina is a big dairy state and I am thrilled to introduce you, my readers to Cindy Hamrick and her family, owners of Carolina Farmhouse Dairy – the first Yogurt Dairy of its kind. Located just outside of Durham North Carolina, they are doing it right – its just like cream top milk, but this is cream top yogurt as yogurt was meant to be. Its all organic and I am in love with the yogurt and kefir this dairy produces. The yogurt comes in plain and vanilla and a variety of fruity flavors like coconut, strawberry and blueberry.  The Kefir, a yogurt based drink, also comes in flavors from their Golden Milk variety packed full of good-for-you-and-your-joints ingredients such as organic turmeric, cinnamon, ginger and coconut milk as well as fruit flavors like Blueberry and Strawberry kefir and plain kefir – perfect as an healthier option as an ingredient in cream based salad dressings like the Green Goddess dressing below.  Enjoy the yogurt and kefir as they are or use them to up your mornings smoothie game by blending them you’re your favorite frozen organic fruit or veggies. The plain and vanilla varieties are wonderful to cook with in recipes like the coffee cake I have shared in this post. Carolina Farmhouse Dairy Yogurts and Kefir are available in Charlotte at the Queen City Pantry at the Atherton Mill and Market on South Blvd.. For more info visit CarolinaFarmhouseDairy.com

Cloister Honey

Artisan Honey, Charlotte NC

img_7216Cloister Honey in Charlotte North Carolina is owned and operated by my friends Joanne de la Rionda  and Randall Young. Randall keeps the bees and Joanne works on the flavors of the infused honeys and honey spreads – its a talented team for sure. This product starts with the work of the bees and the rest is handcrafted from jar to jar without the addition of any artificial ingredients. I’ve seen this  artisan business develop since the beginning  and I’m thrilled to see Cloister Honey taking the nation by storm!!! In  2016 Cloister Honey was nationally recognized as the winner of Southern Living’s national food awards – getting top honors in the jams and spreads category and also received a Sofi award by the Southern Specialty Food Association ! Cloister Honey comes in a variety of guises – traditional honeys, whipped honeys and my favorites, the infused honeys and the honey spreads.  The newest member of the Cloister family the Power Seeded Honey  was the one I talked about in this segment – wonderful on yogurt or a peanut butter sandwich or used as a finishing sauce simply spread on skewers of Chicken Sate, you’ll find the recipe for the sate later on  in this post. And if you’re looking for a quick and easy appetizer recipe, just grab a jar of Cloister Honey Salted Honey and you are on your way , more details below, sa-weet! For more info visit CloisterHoney.com – if you stay on the site for anytime at all, a little customer service icon will pop up for a  chat and you will see Randall’s head pop up in the window – #TellHimHeidiSentYou

Goodnight Brothers Country Ham

Dry Cured Country Ham  Boone North Carolina

img_7229The Goodnight Brothers company, based in Boone NC has been  in the business of curing, aging, de-boning, slicing and packaging country ham since the company’s beginnings in 1948. My favorite Goodnight Brothers product is in the company’s All Natural Country Ham line sold in Charlotte at Whole Foods and Earthfare stores. Some chefs call it North Carolina prosciutto, I just call it delicious! This paper thin sliced ham is cured without any artificial nitrates, only those occurring naturally in sea salt and celery; and it is beautifully packaged with a thin sheet of butcher’s paper between the thin slices of ham so that they are easy to pull apart.  I’ll love this ham in something as simple as a charcuterie platter or a ham biscuit with spicy mustard – its also great to wrap around shrimp asparagus or scallops for a flavorful first course or appetizer. More recipes below. For more info visit GoodnightBrothers.com

OuterBanks SeaSalt 

img_7220In this world of automation and face paced technology it is hard to believe that much food production is done by hand any more, but it is. I am delighted to introduce my friend Amy Gaw  at OuterBanks SeaSalt, who leads the charge in harvesting and packaging 100% all natural sea salt in small batches using artisan and heritage practices. No preservatives, no anti-caking agents just all natural sea salt from the Atlantic Ocean. Use the OuterBanks sea salt as a culinary finishing salt,  or in any of your favorite recipes. Today I share two sweet and salty recipes  – one for candied sea salt ginger. Beside the recipe, you’ll see the salt and the candied ginger displayed in beautiful handcrafted salt cellars made by OuterBanks artist Antoinette Mattingly of Kinnakeet Clay. The final recipe for this post is for a sea salt ginger caramel sauce, repurposing the syrup from the candied ginger. In addition to their well know culinary salts, Amy also makes OuterBanks  Sooo Salty bath products, Check it all out at their new Etsy store: OuterBanksSeaSalt . For more info visit their Facebook page @OuterBanksSeaSalt

….The Start with a Package, Jar, Bottle or Box Recipes….

Parla Pasta e Fagioli

1 can organic cannellini  beans, drained

1 Tbsp. extra virgin olive oil

1 leek, chopped

1 tsp. fresh minced rosemary

1 tsp. fresh minced thyme leaves

1 (28-ounce) can organic fire roasted tomatoes and liquid

water, if needed

Pinch of sugar

Salt and freshly ground pepper

1 Tbsp, tomato paste (or tomato powder from the Savory Spice Shop)

dried red pepper flakes to taste

1 or 2 rinds of real Parmesan cheese

1 bay leaf

1 box Parla Pasta Cheese Tortellini, cooking according to package directions

chopped fresh parsley to garnish

Grated Parmesan cheese, for sprinkling

img_7074Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped leek. Cook until just tender, about 5 minutes. Add rosemary and thyme and stir together until fragrant. Stir in tomatoes, drained beans, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.

Add beans, tomato paste, hot pepper, Parmesan rinds, and salt to taste and bring to a boil. Add water or broth if the liquid is too thick. Reduce heat, cover and simmer 30 minutes. Season with a pinch of sugar if you would like.

10 to 15 minutes before serving, stir in the cooked Parla Pasta. When it is heated through, serve in shallow bowls garnished with chopped parsley and Parmesan.

Parla Pasta  with Black Olive and Artichoke Pesto

1 box of your favorite Parla Pasta – choose from ravioli, tortellini or manicotti

FOR THE PESTO:
2 cups whole pitted black olives, drained
1 cup pine nuts
1 ½ cups Parmesan or Romano cheese
1 cloves garlic, minced ( optional)
1 cup marinated artichoke hearts

img_72601 cup sun dried tomatoes packed in oil, drained
2-3 Tbsp. fresh basil leaves
dash of dried red pepper flakes
¼ -1/2 cup extra virgin olive oil

Bring a pot of water to a boil and cook your favorite Parla Pasta according to package directions. In the 6-8 minutes it takes the pasta to cook, you can make this wonderful winter pesto.

Make the pesto by combining all of the ingredients except the olive oil in the bowl of a food processor. Pulse to chop fine. Drizzle olive oil through the feed tube with the machine running until the mixture has formed a smooth paste. Taste for seasoning. Toss with your favorite hot Parla Pasta and serve. Its just that each

 

Renwood Mills/Southern Biscuit Flour Formula L From-the-Farm Sausage and Cheese Biscuits

3 cups Southern Biscuit Flour Formula L

1 lb. your favorite local cheese, shredded

img_72111 lb  of your favorite local mild or hot bulk pork sausage

1 stalks local or organic celery, sautéed with 2 Tbsp. fine chopped onion and 1 tsp. sage leaves

1 cup whole milk or buttermilk

Mix Southern Biscuit Flour’s Formula L, with shredded cheese, bulk sausage, milk and sautéed celery onion and sage in a large bowl. Blend well. Pat the dough out into a large thick round and cut small biscuits. Place the sausage and cheese biscuits side by side, but not touching on a parchment paper lined baking sheet. Bake in a preheated 300 degree 20-25 minutes. Enjoy hot or cold.

Keep Southern Biscuit Flour in the pantry for all of your baking needs. I used the Southern Biscuit Self Rising Flour in the Carolina Farmhouse Dairy Coffee Cake that follows.

Carolina Farmhouse Dairy Vanilla Yogurt Coffee Cake

1/4 lb butter

1 cup organic sugar

2 organic or local eggs

1 tsp vanilla

1 cup Carolina Farmhouse Dairy Vanilla Yogurt

2 cups Southern Biscuit Flour self rising flour

for the topping:

img_72361/2 cup organic sugar

2 Tbsp. cinnamon ( I like the Saigon cinnamon from the Savory Spice Shop)

1/ cup of your favorite chopped nuts, optional

Cream together butter and sugar with a hand or stand mixer/ add the eggs and vanilla. Blend well. In another bowl, sift together dry ingredients and add alternately to the butter and sugar mixture with the yogurt. Spoon half of the batter into a buttered angel food cake pan and sprinkle with half of the topping mix. Add the rest of the batter and sprinkle with the rest of the topping mix . Bake in a preheated 375 degree oven for 35-40 minutes. cool, unmold and enjoy topped with an additional dollop of Carolina Farmhouse Yogurt drizzled with your favorite Cloister Honey.

img_6948Use Carolina Farmhouse Dairy Yogurt makes a great start to the day when combined with organic oats, your favorite local jam and a dash or two of  Crude orange bitters – yes bitters for breakfast!

Carolina Farmhouse Dairy Kefir

Green Goddess Dressing

2 anchovy fillets, rinsed, patted dry, and coarsely chopped

1 medium clove organic or local garlic, peeled and smashed

1/2 cup organic mayonnaise

1 cup Carolina Farmhouse Dairy Plain or Lemon Kefir

1/2 cup loosely packed fresh Italian parsley leaves

1/4 cup loosely packed fresh tarragon leaves

2 Tbsp. finely chopped fresh chives

2 Tbsp, freshly squeezed lemon juice

1/2 tsp. sea salt, plus more as needed

Freshly ground black pepper, to taste

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight-fitting lid for up to 1 week.

 

Cloister Honey Power Seeded Honey Chicken Sate

2 Boneless organic or local chicken breasts and 4 boneless chicken thighs

img_7217For the marinade:


1 clove organic or local garlic

2 Tbsp. Sorghum Syrup Molasses


2 Tbsp. organic sugar

¼ cup lime juice

1 Tbsp. fish sauce


2 Tbsp. Tamarind sauce

1 Tbsp. extra virgin olive oil


For the peanut sauce:


3 cups dry roasted peanuts or cashews ( or mix them half and half)

4 Tbsp, orange infused olive oil

2 Tbsp, tamarind sauce

1 Tbsp. red chili flakes


1 (1/4 inch thick slice) local or organic ginger

¼ cup fish sauce (Nam Pla)

½ cup mushroom flavored soy sauce ( I love Healthy Boy Brand)

1 can organic Asian coconut milk


¼ cup minced cilantro or 2 Tbsp. dried cilantro leaves

lemon or lime juice to taste

1 jar Cloister Honey Power Seeded Honey

img_7238Cut raw chicken into bit sized pieces and toss with all the marinade ingredients. Allow to marinate in the refrigerator for 6-8 hours of overnight.

Remove chicken pieces from marinade and pat dry, Skewer the chicken on fat smooth wooden skewers. Grill the chicken skewers in a grill pan on top of the stove for 2=3 minutes on each side. Remove from heat. This part may be done ahead so you can now hold the grilled skewers in the fridge for a day or two or proceed with the recipe.

Prepare the peanut sauce by combining peanuts and olive oil in a food processor and grind until you have peanut butter. Place the fresh ground orange scented peanut butter in a saucepan and add tamarind sauce, chili flakes, ginger, fish sauce, mushroom soy sauce, and cilantro. Add enough coconut milk to give the sauce the right consistency for a dipping sauce. Cook until thick and smooth ( except for the small pieces of peanut)

Dip the grilled chicken skewers in the peanut sauce or spread the sauce across the chicken and place the coated chicken skewers on a parchment paper lined baking sheet. Bake at 350 for 15-20 minutes or until the peanut sauce glaze has browned slightly. Spread the shot skewers with Cloister Honey Power Seeded Honey and baked 2 minutes more. Serve hot or at room temp.

Cloister Honey Salted Honey Blue Cheese Toasts

img_6875Cloister Honey Salted Honey

Creamy blue cheese

Toasted slices of French Bread

pistachios

Orange Zest

Spread the toasted slices of French Bread with the creamy blue cheese. Drizzle with the Cloister Honey Salted Honey and top with chopped Pistachios and orange zest. Doesn’t get much easier than that!

 

Goodnight Brothers Country Ham and Bechamel Biscuits

For the Béchamel:

¼ cup unsalted butter

¼ cup  all purpose Southern Biscuit Flour 

1½ cups whole organic milk

2 Tbsp. whole grain mustard

½ teaspoon freshly grated nutmeg

For the Biscuits:

Make 8 biscuits with whole milk or buttermilk according to the package directions on the Southern Biscuit Flour “Formula L” Package

2 packages Goodnight Brothers Thin Sliced Dry Cured Country Ham

1 -1 ½ cups shredded Gruyère, cheese

1 tsp dried Herbes de Provence

For the Bechamel: Melt butter in a medium saucepan over medium heat. When butter is hot and all melted, add flour and stir cook, until  all the raw flour has been absorbed in the butter and the mix is a golden brown about 3 minutes. Add the whole milk and whisk continually to thicken over medium high heat. Season with the nutmeg and mustard. Remove from heat and reserve.

img_4993Place the slices of bread on a baking sheet, cut side up and toast lightly in a preheated 375 degree oven for 3-4 minutes. Remove toasts from the oven and turn up the heat to a broil. Meanwhile assemble sammies by placing the toasts on a parchment paper lined baking sheet. Top each toast with a a slice of  Goodnight Brothers Thin Sliced Country Ham and then a generous sprinkling of the gruyere. Top each with a spoonful of the béchamel and a little bit of the herbes de provence. Run sammies under the broiler until golden brown. Serve hot with a little side salad of lettuce, eggs, Goodnight Brothers Thin Sliced Country Ham and ripe pears and you’ve got the perfect brunch.

Sweet and Spicy Goodnight Brothers Country Ham Wrapped Shrimp

img_761124 large local shrimp, shells removed, tail intact

1 package Goodnight Brothers Thin Sliced Country Ham, cut into thin strips

3 Tbsp. chili powder

2 Tbsp. ground cumin seed or powder

3/4 cup brown sugar

Peel shrimp, then rinse and pat dry. Carefully wrap the body of each shrimp with a strip of the Goodnight Brothers Thin Sliced Country Ham. Place the wrapped shrimp on a parchment paper lined baking sheet. Sprinkle first with the chili powder and cumin and then with a generous amount of the brown sugar. Bake in a 375 degree oven for 15 minutes or so until the sugar has caramelized and shrimp have turned pink. Best served hot or warm.

OuterBanks SeaSalt Sweet and Salty Candied Ginger

img_72501 hand of local or organic ginger root -you can peel it or not, totally up to you

2 1/2 cups organic sugar

2 cups water

1 Tbsp. OuterBanks SeaSalt

Slice into rounds about 1/8 inch thick.  Mix sugar and water in a large sauce pan and bring to boil. When sugar is dissolved, add ginger slices and boil for 45 minutes. Use a slotted spoon to remove the ginger slices to a cake rack and let dry for 20-30 minutes. To keep the syrup that drips from the ginger slices contained, place the cake rack over a baking sheet with sides. Sprinkle the remaining 1/2 cup of sugar over the ginger slices. The sprinkle them with the OuterBanks SeaSalt. Let the coated ginger dry overnight.  Keep the leftover syrup in a covered container in the refrigerator and use it to make the next recipe for a goat cheese salted caramel sauce. 

OuterBanks SeaSalt Goat Cheese Salted Caramel Sauce

img_72241 cup of the syrup left over from making the candied ginger ( recipe above)

6oz. your favorite local goat cheese or Chevre

OuterBanks SeaSalt to Taste

Place the ginger syrup in a saucepan and allow to boil down until the mix has reached one half its original volume. Stir in the goat cheese or chevre. Stir until the goat cheese has melted and the mixture is smooth. Take off the heat and allow to cool, or serve the sauce warm over ice cream, pound cake or over a slice of the Carolina Farmhouse Dairy Yogurt Coffee Cake recipe in this post.

#TellThemHeidiSentYou

 

For more recipes to help you eat local by opening a package, jar, bottle or box featuring all of these wonderful North Carolina products and more visit each company’s individual website for recipes, to order product and to see all the retail locations for each company in Charlotte and across the state.

 

 

 

 

Weekend One of Charlotte’s 2014 Spring Show Cooking Stage: Recap & Recipes

cropped-heidi-cooks-logo.jpgIt is, each and every year, my great pleasure to coordinate the chefs and host the culinary action on the Southern Shows Spring Home and Garden Show cooking stage in late February and then again I do the same in August for the Southern Shows Ideal Home show.
This year the spring show ran two consecutive weekends in a row and with nearly 60 different chefs, sous chefs, foodies and farmers making appearances on stage, every hour on the hour, the action was hot!

With so many different chefs I made the decision to make the stage “paperless” this year – so aside from coupons, business cards and menus for the crowd to pick up and share, there were no printed recipes.

bannerInstead of all the paper,  my good friends at Charlotte Living magazine have created a Southern Spring Home & Garden cooking stage landing page where readers will find an index of all the participating chefs, links to their printed recipes and further links to restaurant, chef, farm and shop websites. the link to the recipe index from the first weekend is at the end of this post; recipes for the second weekend will be up next week and I’ll soon write a recap blog post for that as well –  but first a brief recap of the first weekend of fun, food and flavor!

Heidi and Tom in the Booth  spring show 2-14

Heidi and Tom Billotto in Charlotte NC at the Southern Spring Home & Garden Show 2014

As I mentioned, this year, The Southern Spring & Garden show ran Feb 22 – Feb 24 and Feb 28 – Mar 2, While I was at the Cooking Stage, my very talented husband Musician Tom Billotto, was performing instrumental and vocals in the show’s gardens. We sold his CD, Two and A Half Guitars, at the Heidi Billotto & Friends booth directly across from the  cooking stage and then we played it between chefs  –  the crowd seemed to enjoy the blending of food and mood.

If you missed purchasing Tom’s CD for a little food and mood of your own – its available through his website – look for the link at the end of this post.

So what follows is the low down on the line up of first weekend chefs, farmers and foodies that I am proud to call my friends and colleagues as they shared their skills, tips and techniques with the audience. – Thank you every one!

 

Heidi Billotto with Cantina 1511's Vince Giancarlo and Greg Balch

Heidi Billotto with Cantina 1511’s Vince Giancarlo and Greg Balch

Chefs Vince Giancarlo, Kyle Biddy and Greg Balch from Cantina 1511 kicked things off on Feb 21 at 11 am preparing Al Pastor Pork from Cantina’s new spring menu.

Al Pastor Pork on a griddle fried corn arapas

Al Pastor Pork on a griddle fried corn arapas

This delicious little bite is one you should certainly request when next you eat at either of Cantinas two locations – the big news is that the East Blvd. location will soon be moving to Park Road Shopping Center – stay tuned on these blog pages and on my Facebook page for details as they happen.

Paul Verica and his son Alex from Heritage Food and Drink

Paul Verica and his son Alex from Heritage Food and Drink

Baby bacon Doughnuts from chefs Paul and Alex Verica

Baby bacon Doughnuts from chefs Paul and Alex Verica

As it turned out it was a pork-centric beginning to the day as Chef Paul Verica and his son Alex followed with his version of the story of  “The Three Little Pigs” done Hertitage Food and Drink style with Maple Glazed Pork Belly, Pulled pork with old school biscuits and  Bacon Doughnuts, oh my!

A big supporter of local farmers and farmers markets, Paul has spent the last 20 years developing his personal style of New American Cuisine, and  the opening of Heritage Food & Drink in downtown Waxhaw NC  the culmination of years of hard work and dedication – like all the restaurants featured in this post Heritage is well worth your consideration next time you plan to enjoy dinner out!

Heidi with Chef Bill Bigham

Heidi with Chef Bill Bigham

Then the day on the stage took a turn toward poultry with Private chef Chef Bill Bigham who shared his quick and easy recipe for Mojito Chicken.

Chris Coleman from The Asbury at the Dunhill Hotel

Chris Coleman from The Asbury at the Dunhill Hotel

Bill was followed by Chef Chris Coleman from The Asbury at The Dunhill Hotel, a modern southern restaurant that honors the past, celebrates the seasons, and looks forward serving break fast lunch and dinner 7 days a week. Chris followed the poultry theme  preparing Cured and pan roasted duck with NC peanut Farro Risotto using local duck local peanuts and local farro – Chris is another big believer in the farm to fork concept and the menu at The Asbury reflects this philosophy.

Heidi Billotto with chefs David Moore and Kelly Morrow from The Gallery

Heidi Billotto with chefs David Moore and Kelly Morrow from The Gallery

North Carolina Peanut

North Carolina Peanut

Chef David Moore from The Gallery at Ballantyne Hotel & Lodge was also inspired by all things local and Southern as he too worked with NC peanuts, crafting the legume into a delicious brittle that sported quick a kick as he added South Carolina’s now famous hot sauce, The Grim Reaper, grown and produced by the Puckerbutt Hot Sauce Company in Ft Mill, SC. The Grim reaper chili has recently been classified as the hottest Chili in the world by the fine folks at Guinness who keep all the records!

Private chef Jill Aker-Ray

Private chef Jill Aker-Ray

Rachel Klebaur from Orrman's cheese shop

Rachel Klebaur from Orrman’s cheese shop

Private chef Jill Aker Ray lightened things up a bit with her easy Primavera sauce and I followed with Rachel Klebaur of Orrman’s Cheese Shop, making my recipes for Local Bosky Acres goat cheese fondue and beer cheese stuffed jalapenos.

Greg and Subrina Collier from The Yolk in Rock Hill

Greg and Subrina Collier from The Yolk in Rock Hill

Later, I took the stage once more to share perfect pairings of Pour Olive ultra premium extra virgin olive oils and artisan Balsamic vinegars and then Chef Greg Collier put a cap on the evening as he entertained the crowd while he prepared a twist on a breakfast classic – steel cut oats. Instead of making a sweet oatmeal, Greg transformed the oats into a melt in your mouth mushroom risotto – what a way to end our first day and one reason you should definitely check out the breakfast menus at The Yolk located in Rock Hill, SC!
 

 

Heidi with DJ Ivey and Jon Fortes form Mimosa Grill

Heidi with DJ Ivey and Jon Fortes from Mimosa Grill

The action Continue at a fever pitch on Saturday, Feb 22 with appearances by four of Charlotte’s top restaurant chefs one right after the other:

Carpe Diem's Chef Paul Ketterhagen with his biggest fan

Carpe Diem’s Chef Paul Ketterhagen with his biggest fan

Chef Paul Ketterhagen from Carpe Diem, a fine dining restaurant and catering company
located at 1535 Elizabeth Avenue  in Charlotte delighted show goers with recipes for  a springtime farro salad with a duo of vinaigrettes – look for creative dishes like this one on the carpe diem springtime menu

Chef Sam Stachon from The Kings Kitchen

Chef Sam Stachon from The Kings Kitchen

Then Chef Sam Stachon from The Kings Kitchen a not for profit restaurant in Uptown , with a mission  to help and feed our city’s hungry and homeless, brought it all back home with his melt in your mouth biscuits and sasauge gravy. Kings Kitchen is now open for breakfast and these biscuits are featured on the breakfast and lunch menus.

Chef Tim Groody from Fork! in Cornelius

Chef Tim Groody from Fork! in Cornelius

Smoked pork potstickers by Chef Tim Groody

Smoked pork potstickers by Chef Tim Groody

Show goers were ready for more as Chef Tim Groody from Fork Restaurant  on Main Street in Cornelius, a farms to fork restaurant supporting dozens of local farms in the Carolinas, put an international spin on a bevy of local ingredients to make his tasty smoked local pork pot stickers!

Creole stuffed hushpuppies by chef Jon Fortes of Mimosa Grill

Creole stuffed hushpuppies by chef Jon Fortes of Mimosa Grill

Chef Jonathan Fortes, winner of the 2013 Fire in the City Competition dining series,  and his team from Mimosa Grill located in Uptown Charlotte, wowed show goers with his  creole stuffed hushpuppies – the crowd, quit literally, ate it all up.

Nada Vergili of Nada's Italy

Nada Vergili of Nada’s Italy

a beautiful presentation of homemade Boursin cheese by chef Jill Aker Ray

a beautiful presentation of homemade Boursin cheese by chef Jill Aker Ray

I made real Italian biscotti while Italian travel expert Nada Vergili  expounded on all that is wonderful about traveling in Italy; while private chef Jill Aker-Ray stepped up for  the first of  three separate time slots on stage over the course of the show  sharing her recipes for  primavera sauce, boursin cheese and southern pesto.

On Sunday Feb 23 – The crew from the Papi Queso Food Truck was unable to attend as scheduled, so I stepped in sharing a few tips I’ve learned from Papi Queso and others on making superlative grilled cheese sandwiches  -the big trick is to use real mayo instead of butter on the bread for a truly golden and crispy finish ( the brand is your call but my go-to is Carolinas-made Dukes) – other than that, use interesting breads and fill with your favorite combinations of cheese, fruits, meats and veggies and you’re good to grill!

Heidi Billotto with Chef Nathan Volz from the Ritz -Carlton in Charlotte

Heidi Billotto with Chef Nathan Volz from the Ritz -Carlton in Charlotte

Profiteroles with foie gras filling from Chef Nathan Volz

Profiteroles with foie gras filling from Chef Nathan Volz

I was followed on stage  by a new, very talented, chef in town. So glad to have Nathan Volz, executive sous chef at Charlotte’s Ritz Carlton join us on stage.  Nathan’s “taste of the Ritz- Carlton” this day were bite sized pistachio profiteroles filled with a foie gras mousse – ah – what a way to start the day!

Heidi Billotto with Chef David Lucarelli from The Cowfish

Heidi Billotto with Chef David Lucarelli from The Cowfish

After the foie gras, amuse, so to speak, Chef David Lucarelli from The Cowfish, sushi burger bar, gave the crowd a rundown on making the very best burgers and  cheeseburgers and shared recipes for some of his favorite sauces.

Mary and Ray Roberts-Tarlton with enough fresh picked certified organic spinach  to feed the crowd!

Mary and Ray Roberts-Tarlton with enough fresh picked certified organic spinach to feed the crowd!

Next things took a light turn as Windcrest Farms’ Mary Roberts  joined me on stage to talk about al things organic and to tell guests int he audience how to grow from their own organic gardens.

Windcrest Organic Farms spinach - just beautiful!

Windcrest Organic Farms spinach – just beautiful!

Mary and her husband Ray brought along two huge bags of fresh picked organic spinach which we served to the crowd paired with organic strawberries for a  light spinach salad and then backed with Bosky Acres goat cheese and grated parmigiana reggiana for a rich warm spinach soufflé. We also sautéed this wonderful seasonal green with organic chick peas and tomatoes to create a tasty simply side dish as well. 

Heidi Billotto and chef Ben Philpott

Heidi Billotto and chef Ben Philpott

Inspired by Ben's mustard recipe I went home and made my own local mustard! - seeds soaking here....

Inspired by Ben’s mustard recipe I went home and made my own local mustard! – seeds soaking here….

That afternoon  I welcomed Chef Ben Philpott from Block and Grinder to the stage . At Block & Grinder, Ben makes delicious charcuterie and so he brought some of his duck ham to share with the cooking stage crowd and then he made a homemade mustard to go with. Keeping true to the philosophy that the show must go on, Ben persevered through an explosion of his blender and the fact that the fire alarm in the building went off in the middle of his demo.  After the all clear, we all realized that sometimes you just have to laugh and keep moving on.

Scott MacCabe from the Savory Spice Shop Southend

Scott MacCabe from the Savory Spice Shop Southend

Heidi with Scott and Amy from Savory Spice Shop Southend

Heidi with Scott and Amy from Savory Spice Shop Southend

The weekend ended with a presentation from Amy and Scott McCabe from The Savory Spice Shop SouthEnd  – my go -to place for all spices and herbs sweet and savory. Scott cooked up a rigatoni pasta dish while Amy handed spice samples out to the crowd – the perfect cap off for the evening and the first weekend of the show..

For all the recipes from this talented line up of first weekend of chefs at the cooking stage at the Southern Spring & Garden Show in Charlotte click on over to http://charlottelivingmagazine.com/spring_show_2014/Spring_Show_Recipes.pdf

Each of the recipes on the Charlotte Living site offer links to the chef restaurants and websites… recipes from the second weekend of chefs will be up and online mid March 2014. 

Meanwhile, for more information about any of our first weekend chefs  – just follow these links to get to their respective websites ….

For more information on me, Heidi Billotto and my cooking classes – friend me on Facebook at Heidi Billotto or follow me on Twitter at @heidicooks  and follow this blog and all the details will come to you as I post…

 

Gluten Free Pancakes as seen on WBTV with Kristen Miranda

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WBTV's Kristen Miranda

WBTV’s Kristen Miranda

I’ve LOVE cooking in front of a group, making personal appearances and cooking on television. I am quite fortunate to have regular culinary segments on several Charlotte television stations, among them WBTV.

Heidi on  WBTV circa 2009

Heidi on WBTV circa 2009

I’ve been cooking on WBTV  regularly since 2009 – I used to get up around 4 am to prep and then arrive at the station around 6 am or so in advance of what is usually a 6:20 or 6:30 3 minutes spot, My wonderful husband Tom would always go with me, helping to lug in all the stuff, to set up what sort of kind of looked like a kitchen counter. Even with the early morning hours it was  and still is always great fun!

A couple of years ago, though, I suggested to the WBTV team that it might be easier if we filmed in my home kitchen. While I still go back to the studio every now and again; now, once a quarter or so, Kristen comes to me,  with lights, camera and photographer and we film four cooking spots to air over the next several months. Such was the case last week.

Fresh off the recipe planning for my Gluten Free Gourmet class a couple of weeks ago, I decided that this recipe for Gluten Free Banana Pancakes might be a fun way to start – great recipe, perfect for kids to prep and help make if you are looking for family fun in the kitchen; plus use organic bananas and blueberries, local eggs and Charlotte’s own Cloister Honey and its a practically perfect way to start the day or enjoy as a little late afternoon pick me up or after school snack.

cinnamonTo spice it up a bit – add one teaspoon to one Tablespoon of your favorite cinnamon from the Savory Spice Shop. ( I shop at the SouthEnd location in Charlotte and while I mix and match the trio of cinnamons they offer, I have to admit that the spicy but very flavorful Saigon Cassia Ground Cinnamon might be my favorite to add to this recipe.

bourbon HoneyLikewise you could top the pancakes with any sort of honey, but eating local is important to me, so local honey is my syrup of choice; and in this recipe the Cloister Honey Bourbon Honey pairs well; but Cloister’s whipped cinnamon honey, melted down in the microwave would be every bit as delicious .

For easy flipping, use a non stick pan and a very thin metal spatula and you are good to go – Here’s the printed recipe and the video for WBTV follows, enjoy!

For more info and to order on Cloister Honey from my friends Randall and Joanne Young in Charlotte NC, visit www.cloisterhoney.com

For more info on the Savory Spice Shop Southend, visit my friends Amy and Scott MacCabe at the shop at Atherton Mill, 2000 South Blvd.  suite 150, Charlotte, North Carolina 28203 or friend them on their page on Facebook 

Gluten Free Banana Pancakes

Recipe shared by Heidi Billotto

hlnc@carolina.rr.com

HeidiBillottoFood.com

1 ripe banana, mashed

1 local or organic egg

½ tsp. baking powder

Blend all of the ingredients together, but keep the batter a little lumpy with chunks of banana

Drop the batter onto a hot non stick fry pan in spoonfuls to make silver dollar sized pancakes.

Cook until bubbles form on the top of the pancakes and the edges are firm. Flip with a this spatula to brown the other side.

Serve topped with fresh blueberries and a drizzling of Charlotte’s own Cloister Honey’s Bourbon Honey