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Recipes from the Kitchen of Chef Yvonne
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...
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Flatbread Pizza with Chorizo, Spinach and Gorgonzola
Thu, 08/23/2012 - 4:33pm — The Wine Guy
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
Ingredients:
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Risotto
Thu, 08/16/2012 - 4:16pm — The Wine Guy
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.
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Balsamic Grilled Chicken Sandwich with Sundried Tomatoes
Balsamic Grilled Chicken Sandwich with Sundried Tomatoes
Ingredients - Serves 2 - 3
1 ¼ lb. boneless chicken breasts
½ cup LaPiana® Aged Balsamic Vinegar of Modena
2 - 3 Tbs Extra Virgin Olive Oil
2 cloves garlic, minced
Salt and Pepper
½ cup La Piana® Grilled Sundried Tomatoes
4.5 oz. Crottin goat cheese (Goat Lady Dairy, NC)
2-3 heaped Tbsp sour cream
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh basil leaves
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Balsamic Grilled Chicken Sandwich with Sundried Tomatoes
Balsamic Grilled Chicken Sandwich with Sundried Tomatoes
Ingredients - Serves 2 - 3
1 ¼ lb. boneless chicken breasts
½ cup LaPiana® Aged Balsamic Vinegar of Modena
2 - 3 Tbs Extra Virgin Olive Oil
2 cloves garlic, minced
Salt and Pepper
½ cup La Piana® Grilled Sundried Tomatoes
4.5 oz. Crottin goat cheese (Goat Lady Dairy, NC)
2-3 heaped Tbsp sour cream
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh basil leaves
1 Tbsp chopped fresh thyme leaves
Rosemary olive oil bread
Preparation:
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Pickled Shrimp
Based on a recipe from Anson Mills (www.AnsonMills.com)....
Ingredients
4 small bay leaves
1 teaspoon black peppercorns
1/2 teaspoon celery seed
2 tablespoons plus 1 teaspoon fine sea salt
1 pound 16/20 shrimp (peeled & deveined)
5 Tbls Siurana extra-virgin Olive Oil (Spain) ♦
5 Tbls Champagne vinegar ♦
4 Tbls Fino Sherry ♦
3 Tbls fresh lemon juice
2 Tsp finely grated lemon zest
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Crostata di Ricotta (Honey Ricotta Tart)
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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