It’s summertime and the livin’ is easy! We love to enjoy a crisp and dry white wine while sitting on the porch and relaxing. Our pick? Chaddsford Winery’s Pinot Grigio— it has hints of melon, lime zest and almond and goes great with light and healthy fare.
If it tastes so crisp and refreshing in the glass, how will it taste in some recipes? We’ve got the answer! Check out these two dishes. We promise you won’t be disappointed:
Pinot Grigio Cod Baked in Parchment
Serves 4
Ingredients
- 1 zucchini, sliced
- 2 Roma tomatoes, sliced
- 1 shallot, sliced
- 1 pound cod fillets, cut into 4 ounce fillets
- 1 lemon, sliced
- 1 cup pitted Kalamata olives
- 8 sprigs thyme
- 1 cup Chaddsford Pinot Grigio
- Salt and pepper to taste
Method
- Preheat oven to 350°F.
- Cut eight large pieces of parchment paper, placing two pieces on top of each other. Place the four sets of parchment paper onto a work surface. Lay three or four slices of zucchini in the center of each parchment sheet. Top the zucchini with a slice of tomato and a portion of shallots.
- Place a fillet of cod on top of each set of vegetables. Season the cod with salt and pepper. Place a slice of lemon and two sprigs of thyme on top of the fish. Place a portion of the olives around the vegetables.
- To close the pouch, bring the long sides of the parchment to the middle and above the fish. Fold the paper down to seal. Fold in one side of parchment to seal. Before closing the other side, carefully pour ¼ cup of wine into each pouch. Carefully close the remaining side by folding the parchment paper and transfer to a baking sheet.
- Bake the pouches for about 20 minutes or until the cod begins to flake and the vegetables are soft. Serve with grilled bread.
Recipe courtesy of Ally Zeitz, Drexel University Food Lab.
Creamy Garlic Linguini with Pinot Grigio Poached Shrimp
Serves 6
Ingredients
- 3 cups Chaddsford Pinot Grigio
- 1 teaspoon salt, plus salt to taste
- 2 dried bay leaves
- 6 sprigs thyme
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 2 tablespoons chopped garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1 cup cooked peas
- 1 pound cooked linguini
Method
- Heat a large saucepot over medium heat and add the Chaddsford Pinot Grigio, salt, bay leaves and thyme. Bring the wine to a simmer and cook for about 5 minutes.
- Add shrimp to the wine and cook for about 4–6 minutes, or until the shrimp are firm and pink. Remove shrimp from liquid and hold. Reserve poaching liquid.
- In a large pot, melt butter on low heat and add garlic. Sauté the garlic for about one minute.
- Raise the heat to medium, and whisk in two cups poaching liquid and cream. Whisk the sauce together until it combines. Simmer the sauce for about 10 minutes, or until it reduces slightly.
- Add shrimp, peas and half of the parmesan cheese to sauce and stir to combine. Add the pasta to the sauce and mix until the pasta is well coated. Serve the pasta garnished with the remaining cheese.
Recipe courtesy of James Capone, Drexel University Food Lab.
- Photos: Alexandra Whitney Photography
