FoodRecipesYouMustTry WithYourFaveChardonnay
Every white wine lover's dream, Chardonnay is refreshing, lively and a perfect companion during the spring season. A light yet satisfying wine, it is like a delight packed with flavours.Justimagineitsflavourswhenpairedwiththerightfood.Salivating,right? Wine lovers know that food and wine is a combination made in heaven provided you pick the right one. Both of them complement each other by accentuating the flavours of the other. To help you find such a match, we got some super delicious and tempting food recipesthatwillleaveyoudrollingalongwithaChardonnaythatisamust-try. GivetheserecipesatryandpicktheChardonnaysuggestedbelow:
PickledShrimp 1mediumcarrot,cutintothinrounds 1mediumbulbfennel,thinlysliced 1mediumzucchini,cutintohalfmoons 3teaspoonskoshersaltplusmoreforblanching 1redonion,julienned 1redbellpepper,julienned 5clovesgarlic,thinlysliced Ingredients 2teaspoonswholecoriander&cuminseeds 1teaspooncarawayseed&fennelseed 1cupoliveoil 1cupwhitewine 1cupwhitewinevinegar 2tablespoonsthymeleaves 2poundsshrimp,peeled,deveined,tailsremoved 2tablespoonsflat-leafparsley,chopped
Recipe:
Step1
Start by taking a large pot and pouring water into it. Add salt, carrots, fennel, and zucchini to blanch for 1 minute. After it's done, move the veggies to a bowl full of ice. Dry the veggies and toss them with 1 teaspoonsalt.Keeptheminarefrigeratorforawhile.
Step2
Now pick a pan and heat 1/2 olive oil in it. Add onion, pepper, garlic, and spices with a pinch of salt and sauté over medium-low heat. Pour wine, vinegar, and thyme. Take off the pan from the heat and keep itaside.
Step3 Timetocooktheshrimp.Takeapotandaddshrimpandsalttoit.Cookituntilit'sfirm.Whenit'sdone, takeoutthecookedshrimpandplaceitinadish.Addpickleveggiemixturetoit. Step4 Refrigerate the shrimp for 4 hours or overnight after wrapping it with plastic. Before the final serving, stir in the blanched vegetables and the 1/2 cup olive oil. Adjust seasoning, adding more salt and vinegar ifneeded.Garnishwithparsley.
BraisedChickenWithAsparagus,PeasandMelted Leeks Ingredients 11/2cupslow-sodiumchickenbroth 3/4poundmediumasparagus,trimmed,cut crosswiseinhalfandonthebias 2cupsshelledfreshpeas(fromabout2poundspods) orfrozenpeas,thawed 1tablespoonplus1/2teaspoonfinelygratedlemon zest,divided 2teaspoonsfreshlemonjuice 3tablespoonschoppeddill 2mediumleeks,cutcrosswiseinto1/3-inch rounds 1/4cupoliveoil 2teaspoonskoshersalt 1/4teaspoonfreshlygroundblackpepper 2teaspoonswholefennelseeds 8bone-inchickenthighs 1/2cupdrywhitewine
Recipe:
Step1
Clean the leeks thoroughly and pat dry them. Take a large skillet and heat 2 tbsp oil over medium heat. Add leeks in a single layer and 1/4 tsp salt with a pinch of pepper. Reduce the heat to low and cook until theleeksturngolden.Whencooked,takeouttheleeksonaplate.Keeptheskilletaside.
Step2
Take a pot and add lightly crushed fennel seeds to it. Add dry chicken thighs seasoned with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Cook thighs for 12-14 minutes until they turn well-browned. Transfer the skinsideuptoaplate.Pouroffanddiscardfat.
Step3
Add wine to a pot and bring it to a simmer. Cook for 1 minute. Add broth and chicken skin side up to it. Lower the heat to medium-low. Cover the pot and cook for 15–18 minutes until the chicken is cooked completely.
Step4
In the meantime, add asparagus, peas, and 2 tbsp. water in the reserved skillet. Cover it and cook for 5 minutesuntilasparagusturnscrisp-tender.Add1/2tsp.lemonzest,remaining1/4tsp.salt,andapinch ofpepper.Stirgentlytomixitwell.
Step5
Bring cooked chicken, asparagus mixture, and reserved leeks together and give the broth a good mix. Allow it to simmer while adding lemon juice to it. Serve it in bowls, further garnished with dill and 1 tbsp lemon zest. Pour yourself a glass of Vasse Felix Filius Chardonnay and enjoy it over dinner with friendsandfamily.
CioppinoSeafoodStewWithGremolataToasts 3garliccloves 2tablespoonsextra-virginoliveoil ¾cupfinelychoppedonion ½cuppackedslicedfennel ¼cupfinelychoppedcelery 1teaspoonkoshersalt ½teaspoonfreshlygroundblackpepper ½teaspoonred-pepperflakes ½poundcleansquid,bodiesslicedinto½-inch rings ½tablespoontomatopaste 1teaspoondriedoregano 1cupdrywhitewine Ingredients 115-ouncecrushedtomatocan 2bayleaves 18-ouncebottleofclamjuice 1½cupsseafoodstockorvegetablebroth 4tablespoonsunsaltedbutter 3tablespoonschoppedflat-leafparsley ½teaspoonlemonzest 1baguette,slicedandtoasted 1poundlittleneckclams,soakedinwaterfor1hour ½poundmediumtail-onshrimp,peeledand deveined 1poundmussels,scrubbedandde-bearded ½poundskinlessflakywhitefishsuchasbasscut into1-inchpieces.
Recipe:
Step1 Takealargepanandheattheoilinitovermediumheat.Addchoppedonion,fennel,celery,½teaspoon salt, and ¼ teaspoon pepper, and cook for 6-8 minutes. Add minced garlic and red pepper flakes. Cook untilgarlicturnsgoldenbrown.
Step2 After the garlic is cooked, reduce the heat and add the squid to the pan. Wait for 15-20 minutes for the squid to turn tender and for the juices released by it to reduce. Pour tomato paste and add oregano to it andcookfor1minute.
Step3
Add wine and cook for 5 to 7 minutes until the cooking liquid is reduced by half. Further, add tomatoes with their juice, bay leaves, clam juice, and stock to the pan. Bring all the ingredients to a boil, reduce it toasimmerandcookitfor30minutes.Add¼teaspoonsaltandpepper.
Step4
Take a small bowl and add butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt to it. Give it a good mix and add garlic cloves cut in half and rub the cut sides on the toasts. Spread this butter on the toasts.
Step5
Now when the cooking is done, be prepared to serve. Before serving, heat the pot and add clams and cook for 3 minutes. Stir in shrimp and mussels. Place the fish on the top of the stew, cover it, and let it simmer until the shellfish opens and the fish and shrimp turn firm and opaque. Throw away bay leaves andaddtheremaining2tablespoonsparsley.
Step6 Serveinlargesoupbowlswithgremolatatoasts.
