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Ingredients

• ✓ pinot grigio wine
• cheese gnocchi
• shallot
• garlic
• butter
• black truffle oil
• grana padano cheese
• black pepper
• black truffle salt
• black truffle
• grana padano cheese
• black sea salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, reserving 1/4 cup cooking water.
2. 2 Bring shallots, wine, and garlic to a boil in a large sauté pan. Reduce heat and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved 1/4 cup cooking water, gnocchi, and 1 cup Grana Padano cheese; toss until evenly coated and cook over medium-low heat until warmed through and cheese is melted. Add black pepper and black truffle salt; toss well.
3. 3 Transfer to a large serving bowl. Top with shaved truffles and 1 tablespoon Grana Padano cheese. Season with black sea salt and black pepper.

By Banging Meals

Ingredients

• ✓ pinot grigio wine
• apple juice
• mustard
• garlic powder
• ginger
• herbes de provence
• butter
• chicken thigh
• salt
• black pepper
• onion
• apple
• heavy cream

Instructions

1. 1 Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
2. 2 Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
3. 3 Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
4. 4 Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
5. 5 Pour sauce over chicken, apples, and onions and serve.

By Bibi

Ingredients

• ✓ pinot grigio wine
• olive oil
• onion
• garlic
• tomato
• water
• tomato paste
• basil
• sugar
• red pepper flakes
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Stir in tomatoes, wine, water, tomato paste, basil, sugar, pepper flakes, oregano, salt, and black pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
2. 2 Off heat, purée soup with an immersion blender until smooth, or purée in batches in a blender; return soup to heat. Stir in Parmesan cheese; cook until heated through, about 3 minutes more. Serve hot.

By FrackFamily5 CACT

Ingredients

• ✓ pinot grigio wine
• turkey bag
• turkey
• water
• bay leaf
• peppercorn
• vegetable flakes
• bell pepper
• white sugar
• sea salt
• water
• kitchen twine
• sage
• thyme
• rosemary
• yellow onion
• garlic
• pear
• lemon
• orange
• fuji apple
• vegetable stock
• chicken stock

Instructions

1. 1 Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
2. 2 Remove brine from heat and let cool to room temperature. Store in the refrigerator.
3. 3 Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
4. 4 Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

By Jeff Montgomery

Ingredients

• ✓ pinot grigio wine
• bread crumb
• panko bread crumb
• parmesan cheese
• oregano
• salt
• butter
• sole fillet
• butter
• whipping cream
• lemon juice
• white pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
3. 3 Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
5. 5 While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
6. 6 Serve sauce over sole.

By thedailygourmet

Ingredients

• ✓ pinot grigio wine
• linguine pasta
• butter
• garlic
• shrimp
• lemon juice
• half-and-half
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

By thedailygourmet

Ingredients

• ✓ pinot grigio wine
• butter
• olive oil
• shallot
• garlic
• arborio rice
• chicken broth
• shrimp
• parmesan cheese
• red pepper flakes
• lemon juice
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
4. 4 Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

By thedailygourmet

Ingredients

• ✓ pinot grigio wine
• chicken breast
• tapioca starch
• all-purpose flour
• salt
• egg
• olive oil
• butter
• garlic
• whipping cream
• chicken broth
• lemon
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
3. 3 Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
4. 4 Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
5. 5 Place chicken in the preheated oven to keep warm.
6. 6 Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

By thedailygourmet

Ingredients

• ✓ pinot grigio wine
• white sugar
• strawberry
• blueberry
• raspberry
• orange juice
• mascarpone cheese
• heavy cream
• white sugar
• vanilla extract
• iced tea
• ladyfinger cookie
• white chocolate
• confectioners' sugar

Instructions

1. 1 Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
2. 2 Combine mascarpone cheese and heavy cream carefully in a separate bowl using a spoon or whisk. Add 2 tablespoons sugar and vanilla extract. Beat mixture together in a bowl using an electric mixer until creamy and smooth.
3. 3 Mix the remaining 2 tablespoons wine and peach tea together in a separate bowl. Dip each ladyfinger in the liquid once until coated but not extra soggy.
4. 4 Spoon a dollop of the mascarpone cream onto the bottom of a serving cup. Arrange a few ladyfingers to cover the bottom. Layer berries on top. Dollop on more mascarpone cream. Repeat to make a second layer. Repeat with each serving cup.
5. 5 Rap the bottom of each cup against the counter to expel excess air bubbles. Cover cups with plastic wrap; refrigerate tiramisu until cool and firm, 8 hours to overnight. Dust tops with white chocolate and confectioners' sugar.

By bobbyvay