Cynthia Ferich

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Happy NEW Year! Pork, Sauerkraut and The Olive Tap on NBC’s Charlotte Today

January 4, 2016 By Cynthia Ferich

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OliveTapGang_CharlotteToday_12.17.15It was a double segment on December 17, 2015 in The Charlotte Today Studios.  Oh, what FUN!  And, it was all about holiday entertaining.

Pork & Sauerkraut – It is a tradition in some cultures to celebrate The NEW Year with this dish.  To all of my southern friends, simply add the collards and black-eyed peas for a double dose of LUCK!

The Roasted Pork recipe is in my cookbook, MaMa Mia Cucina and to this recipe demonstration, I added my sauerkraut recipe.  This is a great dish to set out if you’re putting out a buffet on New Year’s Eve, or inviting family & friends on New Year’s day.  It is easy to prepare and a simple ‘roast’ while you’re watching football or cleaning up the house following the Christmas rush.  Invite your loved ones to join you in celebrating the NEW Year with gratitude and all of the Best in the coming year.  Happy NEW Year everyone ~ Enjoy!  Cynthia

To VIEW the Charlotte Today Video for Roasted Pork and Sauerkraut, Click HERE

RECIPES:

pork.roast.prep

Roasted Pork

1 medium to large lean pork loin roast
1 bulb of garlic, divided
Fresh rosemary sprigs
2 bay leaves
salt & pepper to taste
3 tablespoons olive oil
1 cup white wine

Wash pork and pat dry.  Peel garlic cloves and set aside.  With a sharp knife, insert pockets 1” deep all over the pork roast.  Insert garlic cloves and rosemary into each pocket and rub with salt and pepper.  Prepare a heated skillet with olive oil and brown meat with the bay leaves on all sides.  Place meat in a roasting pan, pour the wine over and cover well with foil.  If you have the time, marinate overnight at this point.  Cook in a slow 325 degree oven for approximately 30-40 minutes per pound, adding water if needed.  When cooked, the roast should be moist, and tender enough to fall apart.

Serve shredded with crusty Italian rolls, fried or roasted peppers, and slices of sharp provolone cheese.  Excellent!

Sauerkraut

32 oz. (4 cups) Sauerkraut
1 large sweet onion, chopped
4 garlic cloves, peeled and minced
4 slices of Pancetta, chopped (or bacon)
2 Tablespoons olive oil
½ cup white wine
½ teaspoon black pepper
1 bay leaf

Rinse sauerkraut and drain.  Meanwhile, heat a sauté pan and add the pancetta.  Cook until crisp.  Remove pancetta and set aside.  Add the olive oil and chopped onion.  Cook until translucent.  Add the garlic and sauté until golden.  Add sauerkraut, crispy pancetta, wine, black pepper and bay leaf.  Top with a lid to your pan and Sauté for approximately 30 minutes, or until all liquid is absorbed and the sauerkraut absorbs all of the pan drippings and golden brown.  Discard bay leaf.

Spread the sauerkraut around the shredded pork on a serving platter and serve.

Serving Suggestions:  Serve with mashed potatoes for dinner, or set up a buffet with rolls for your party.  This recipe is naturally gluten-free.  Purchase GF rolls for your GF guests.

Pork & Sauerkraut for LUCK and new beginnings!  Happy NEW Year!

Cynthia Ferich, author, culinary instructor, private chef
www.Cynthia Cooks.com

Pork Recipe compliments  ~ MaMa Mia Cucina Cookbook
©All Rights Reserved

Segment #2  –  The Olive Tap!

I Love the products at The Olive Tap!  In preparing a dish to ‘highlight’ their wonderful products, I created a recipe using a couple of my favorites:  ‘Sophia’s Blend’ of Extra-virgin Olive Oil and Bordeaux Cherry Balsamic – YUM!  Stop in to see my friend, Pete Barnes at the Ballantyne and South Park locations in Charlotte, NC, or visit a location near you.  Your recipes are as good as your ingredients 😉

The recipe:  ‘Hot Tomato Bruschetta’ atop a Beef Fillet with Gorgonzola crumbles

To VIEW The Charlotte Today Video for The Olive Tap segment, click HERE

CharlotteToday_OliveTap_12.17.15_TomatoBruschetta Plated.TomatoBruschetta_OliveTap_CharlotteToday_12.17.15

Hot Tomato Bruschetta

1 pint of cherry or grape tomatoes
2 cloves of garlic
2 Tablespoons of The Olive Tap’s ‘Sophia’s Blend’ EVOO
2 Tablespoons of The Olive Tap’s’ Bordeaux Cherry Balsamic
4-5 Fresh basil leaves, chiffonade
Sprinkling of Salt & Pepper, to taste

After searing and cooking your beef steaks in a hot and heavy skillet, remove them from the pan and plate.  Add EVOO and tomatoes, cook for 1-2 minutes and add the minced garlic.  Cook until the tomatoes are tender and the garlic is a golden brown.  Add the balsamic and cook for another 1-2 minutes.  Chiffonade the basil (or chop it).  Spoon the bruschetta on top of the steaks sprinkle with the fresh basil and gorgonzola crumbles.  Serve & Enjoy!

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Filed Under: New Year's Celebration, Recipes, Television Tagged With: Best Hot Tomato Bruschetta, Best Italian Cookbook, Best New Year's recipes, Best Pork Tenderloin Recipe, Celebrations, Charlotte, colleen odegaard, Cooking Tips, Cooking with Noni, Cynthia Cooks Recipe Blog, Cynthia Ferich Author, Cynthia Ferich Cooks on Charlotte Today, Cynthia Ferich cooks on WCNC TV, Cynthia Ferich Pinterest, cynthia ferich private chef, cynthia ferich TV chef, Eugene K Robinson, filet of beef, MaMa Mia Cucina, NBC TV, New Year's Food Celebration, North Carolina, sauerkraut recipe, The Olive Tap Charlotte, tomatoes, vegetables, WCNCTV

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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