Chef's Corner

Recipes from the Kitchen of Chef Yvonne

soup bowl

Gracious Goodness Starts at Home

A collection of recipes you can do at home to amuse yourself and amaze your friends. And if you need help (or the best ingredients), come in and see us at Wine & Words...& Gourmet, 220 W. Main St., Washington, NC

Ingredients note: Great food is based on great ingredients. Our kitchen-made salad dressings are a case in point. People are always asking me for the "recipe" for my vinaigrette dressings. I have to tell them, "Good olive oil, good vinegar...mix to taste. Voila! Great dressings." I use 100% Arbequina olive oil from the Siurana appellation in northeastern Spain. Then I add a great vinegar - Sherry Vinegar from Jerez, Spain; Balsamic Vinegar from Modena, Italy; Champagne vinegar from France...

Flatbread Pizza with Chorizo, Spinach and Gorgonzola

faina chorizo.jpg

Looking for some sort of South American dish to sample with our review of South American wines, I found Fainá, a spicy chickpea flatbread that is hugely popular in Argentina and Uruguay. They often serve it “a caballo,” that is, with something “on horseback” - a topping. That reminded me of the flatbread pizzas we used to make at Back Bay Cafe. So here, in honor of the horseback-loving Argentines, is:

Flatbread Pizza with Chorizo, Spinach and Gorgonzola




I love pasta in all its forms, but we’ve been thinking lately that we should eat less wheat (except for James’ great homemade whole wheat bread), so when we’re in an Italian mood, we’ll do like the Italians do and switch from pasta to rice...we’ll make Risotto.

Nuovo Ravioli and Casa di Lisio Pesto

"Fast Food" that's Great Food

Nuovo logoNuovo logoWe had great success serving Nuovo artisanal pastas at the Back Bay Cafe. The Ravioli fit in with our menu of cuisine made from well-sourced, high quality ingredients. They cook up quickly and we served them either with our own kitchen-made sauces or with a drizzle of olive oil and a grating of fine Parmigiano-Reggiano cheese.

Available at: 


parmigiano reggiano.jpg

The King of Cheeses for over 900 years

Once you've tried the real thing, you'll never be satisfied with that powdery stuff that comes in a round green box. We sell only Parmigiano-Reggiano that we cut from a 10 kilo (22 lbs) quarter wheel.

The name "Parmigiano-Reggiano" is a Protected Designation of Origin...just like "Chianti Classico" or "Rioja Reserva" in wine or "Siurana" on olive oil.

Available at: 

Sometimes it's Good to Have the Blues

Cabrales cheese, that is. Don’t be scared! Tangy, salty, pungent blue cheese is not everyone’s taste, I know. But in order to stimulate some blue sales (and turn you on to something mighty tasty), we’ve decided to Feature some of the blues we have in stock, offering samples, recipes, wine pairings...and a 20% discount from the regular sale price.

Crostata di Ricotta (Honey Ricotta Tart)

From The Wine Lover's Dessert Cookbook

recipes and pairings for the perfect glass of wine

by Mary Cech and Jennie Schacht

Tarts filled with sweetened ricotta cheese are a traditional dessert in Sicily and are also popular in Rome

Pastry Crust: I use a good quality frozen pie crust. It saves a lot of time, and the results are sure to please.

Ricotta Filling:
1 3/4 cups whole milk ricotta cheese
1/3 cup Mascarpone cream cheese (available at Wine & Words)
1/2 cup heavy cream
1/4 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons local honey (available at Wine & Words)
1 tablespoon finely grated orange zest
2 tablespoons pure vanilla extract

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