Inspired by SIMI’s rich history in Sonoma County and food-friendly wines, Savoring SIMI: Since 1876 cookbook is the ultimate gift for the food and wine lover as a holiday gift this year and next! The cookbook features a collection of classic recipes from past and present SIMI Winery chefs including Chef Kolin Vazzoler, as well as palate-pleasing wine and food pairings for every occasion.
Disclosure:
I was given a bottle of the 2014 Cabernet and a copy of the anniversary cookbook so that I could better present this post. The fact that I got these item helps me give you better choices in wine and foods– and it does not impair my ability to be impartial. I would say that in wine and food, that individual tastes matter quite a bit. What I like you might not; what you like, I might not like or I might like it as you do. It’s a case of personal tastes – in wine and foods!
Flipping through the beautiful pages of the cookbook will provide readers with a unique snapshot of SIMI’s 140 years of operation in Sonoma County as well as many simple and delicious recipes ideal for any season and special occasion entertaining.
Savoring SIMI: Since 1876 Cookbook & Wine Set
Cookbook:
SIMI Winery is proud to release a limited-edition cookbook, Savoring SIMI: Since 1876, to commemorate our winery’s 140th Anniversary. Savoring SIMI: Since 1876 boasts a compilation of our favorite classic recipes and wine pairings written for the home cook and entertainer to enjoy year-round. Inspired by SIMI’s rich history and food-friendly wines, the SIMI cookbook is an ideal gift for food and wine lovers alike. Savoring SIMI: Since 1876 is available for sale with a bottle of the winery’s flagship 2014 SIMI Alexander Valley Cabernet Sauvignon.
About the 2014 Alexander Valley Cabernet Sauvignon:
The 2014 Alexander Valley Cabernet Sauvignon is deep, dark garnet in color with a ruby edge. Toasty oak frames and adds depth to dark fruit aromas of blackberry, plum, and black cherry, leading into intriguing notes of cocoa, cassis, pepper berry, and cedar. Black fruit dominates the entry followed by plum and black cherry with a spicy, lifted mid-palate. A bit of peppery cassis leads the finish with some roasted coffee notes and supple yet firm tannins.
85% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Malbec
Food Recipes and Pairings from the Simi Winery “Savoring SIMI: Since 1876 Cookbook” & Wine Set
Goat Cheese Crostini with Apples, Pistachios, Crystalized Ginger, and Chamomile Syrup
Pair With: SIMI Sonoma County Sauvignon Blanc
Dish and Pairing Description:
Goat cheese is fairly acidic and combining it with the mouthwatering crispness of the Granny Smith apple makes a palate pleasing counterpoint to the sweetness in the crystallized ginger and chamomile syrup. The overall balance of this simple appetizer leaves our Sonoma County Sauvignon Blanc as crisp, fresh, and fruit-driven as our winemaker intended. The dish is the perfect crowd pleasing appetizer to bring to any holiday celebrations or gatherings you are hosting this year.
Goat Cheese Crostini with Apples, Pistachios, Crystalized Ginger, and Chamomile Syrup
Recipe:
Serves 4
Ingredients:
1 French baguette, cut diagonally into 1/2-inch slices
Olive oil
Salt and pepper
8 ounces fresh goat cheese
1/2 Granny Smith Apple, peeled and cut into small dice
4 tablespoons chopped toasted pistachios
2 tablespoons crystallized ginger, chopped
Chamomile Syrup:
Ingredients:
1/2 cup sugar
1/2 cup water
1 chamomile tea bag
To make the syrup:
In a small saucepan, bring the sugar and water to a boil to dissolve the sugar. Turn off the heat. Add the tea bag and steep for 3 minutes. Remove the bag and let cool.
To serve:
Places bread slices on a sheet tray.
Brush with olive oil and sprinkle very lightly with salt and pepper.
Bake in a 350 degree oven until slightly crispy.
Remove and let cool.
Spread with some goat cheese and top with some apple, ginger, pistachios and drizzle with some of the syrup.
Recipe contributed by Chef Eric Lee
Fennel-Crusted Rack of Pork with Roasted Root Vegetables: Pair with: SIMI Landslide Vineyard Cabernet Sauvignon
Dish and Pairing Description:
This festive cold-weather dish is ideal for a holiday dinner party, as most of the work can be done in advance.
To save time, ask your butcher to “French the rack” (remove the fat and meat from the ribs). The acidity of the brandy and wine in the pan sauce tempers the umami taste of the roast meat and caramelized vegetables, balancing the dish for service with our Landslide Vineyard Cabernet Sauvignon. At the same time, the herb-studded crust of the rack, with its fennel, rosemary, sage, and thyme, complements the wine’s compelling flavors of cherry, plum, and black pepper spice.
Recipe:
Serves: 8
Ingredients:
8 pound rack of pork
4 cloves garlic, sliced
2 teaspoons toasted and crushed fennel seed
1 tbs. dried rosemary, coarsely chopped
1 tbs. dried sage
2 tsp. dried thyme
1 tbs. salt
1/2 tsp. black pepper
1/4 cup Dijon mustard
2 tablespoons brandy
1/2 cup wine
1 cup chicken stock
Method:
-Using a paring knife, make 1/2-inch deep incisions in the pork and press garlic slivers in.
-In a bowl, combine all ingredients and mix until combined.
Using a pastry brush, rub mustard over meat, coating evenly.
Rub crust generously onto pork, cover and allow to sit at room temperature for 1 hour.
Preheat oven to 450.
-Heat a large skillet and add enough oil to cover the bottom.
Place the pork bone side up in the pan and brown, about 4 minutes.
Turnover and brown other side, remove and transfer to a baking sheet, bone side up.
To the sauté pan add brandy and boil for 1 minutes.
Add wine and cook 5 minutes more.
Add stock and boil until reduced by half.
Season to taste with salt and pepper.
-Roast pork 15 minutes.
Reduce oven to 350 and continue cooking 1 hour, until internal temperature reached 145.
Allow to rest 10 minutes.
Slice into chops and pour juices into sauce.
Roasted Root Vegetables
Ingredients:
1 sweet potato, peeled and cut into 1-inch pieces
2 granny smith apples, peeled and cut into 1-inch pieces
1 tablespoon maple syrup
1 rutabaga, peeled and cut into 1-inch pieces
Pinch cayenne pepper
1 tablespoon olive oil
1 leek, greens removed, thinly sliced
1 fennel bulb, thinly sliced
3 cloves garlic, thinly sliced
3 tablespoons olive oil
1 parsnip, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1-inch pieces
3 sprigs thyme
2 tablespoons olive oil
Method:
Preheat oven to 400.
-Toss sweet potato and apple with maple syrup and season with salt and pepper.
Place in a small roasting pan and bake 30 minutes, until tender.
-In a large bowl, toss rutabaga with cayenne, oil, salt and pepper, place in a small roasting pan, and bake 35-40 minutes.
-In roasting pan combine leek, fennel, garlic, oil and salt and pepper.
Roast until tender, about 45 minutes.
-In roasting pan combine parsnip, celery root, thyme, oil, salt and pepper.
Roast until tender, about 30 minutes.
Transfer all roasted vegetables to a large bowl.
Garnish:
Ingredients:
8 ounces Mache
1 tablespoon olive oil
Salt and pepper
Method:
In a bowl, combine mache and oil and season to taste with salt and pepper.
To Serve:
Place some of the roasted vegetables in the center of warm dinner plates.
Lean 1 rib of pork on top, pour some of the pan sauce on the base of the pork and place a handful of mache on top of the rib bone. Serve immediately.
Disclosure:
I was given a bottle of th3 2014 Cabernet and a copy of the anniversary cookbook so that I could better present this post. The fact that I got these item helps me give you better choices in wine and foods– and it does not impair my ability to be impartial.
LA-Story and I would like to thank Simi Wines for the information on this great wine and cookbook pairing. I was able to try this great wine–which I really liked. When paired with specific recipes from the new cookbook, it makes a restaurant-quality presentation!
Stevie Wilson,
LA-Story.com
____________________________________________________________________________________________________________________________________________________________
DEALS and STEALS(Affiliate Links)
I am required to tell you that I am an “affiliate” with these brands. I curate deals that offer bonuses, bargains and great products –and some are very specifically for this site to feature to YOU!If you purchase via my link, I make a very small percentage for that purchase. I pick the best products, vendors and deals I can find!
Subscribe to RSS headline updates from:
Powered by FeedBurner
If you are going to feature content from LA-Story.com including images, podcasts or videos including the accompanying text, please respect copyright provisions. We require a notation of content origination (meaning credit tag), a linkback to the specific page & please email the link to stevie@la-story.com before the piece goes live. LA-Story.com, LA-Story Recessionista, Celebrity Stylescope, Celebrity Style Slam Trademark/Copyri
Save
