Sage'd Cutlets

A member of the mint family, sage is a wonderful herb. Not as commonly used in cooking as it once was, it has been held in high regard throughout history, both for its culinary and medicinal properties.

The scientific name, Salvia officinalis is derived from the Latin word, salvere, which means "to be saved". I wish I could say I figured this out on my own with 4 years of high school Latin and Chemistry degree under my belt...but sadly no (thanks google!).

Our Dinner Menu

Sage'd/Breaded Pork Cutlets

Roasted Sweet Potatoes

The Homemaker's Garden Salad

Baguette with Garlic-Red Pepper Flake Dipping Oil

Sweet Potatoes have been on sale at our grocery store for a couple of weeks now. I finally broke down and bought some.

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They turned out to be a mighty compliment to the Sage'd Cutlets!

Simply dressed in Olive Oil, Salt & Pepper.

Fresh Sage from a herb bundle I purchased days before.

I am glad to have found a delicious way to use it!

The Pork.

Our cutlets after me working out the day's frustrations with my handy mallet.

The Sage'd Bread Crumbs.

The Sage'd Cutlets!

This is our 'go to' for dipping oils.

Homemade concoction of EVOO (non-Rachel Ray fans, this is extra virgin olive oil), pinch of salt/pepper, a healthy sprinkle of red pepper flake and an obscene amount of fresh garlic...

SOOOOO GOOD!

A typical Salad at our house.

Our Fresh Sage'd Cutlet!

My apologies for the poor lighting, but our dining room at the time was consumed with holiday wrappings/packages...instead our meal was served family stylish at our Korean Table on the floor of the living room.

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It was right up there on the hubby's food scale too...he offered a comment that the magic of breading and frying anything would rank high for him. Always so helpful, haha!

Lavash Treat

My first try at a homemade yeast cracker...or rather cracker bread!

Typically a thin soft bread, this Lavash recipe creates beautiful crunchy crackers.

They were a huge hit this holiday! I do recommend pairing with hummus or soft cheeses, as it is a very dry one.

WAKE UP!

White on white

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Mix it all up.

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Add olive oil & water.

Kind of looks like a strange planet's surface up close??

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Time to wait, but of course!

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This was the hardest part, roll the dough until super thin!

My dough was a bit elastic...I think this was because I did not knead/mix as long as I should have, or maybe I was just a little short on water.

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Decorate with poppy & kosher salt.

Toasted sesame seeds & salt.

Birdseye view.

The finished product!

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Just snap and serve.

I will definitely attempt this again!

A Christmas Eve Baking Challenge

1 Little Ms. Homemaker + 1 Day off from Work =

An Over Ambitious Christmas Eve

Call me crazy if you will, but here is how my Christmas Eve unfolded.

The 2009 Christmas Eve Challenge

Challah

Garlic Rosemary Rolls

Cheddar-Thyme Twists

Roasted Cauliflower with Capers

Creamed Spinach

Brown Butter Tart with Cranberries

Let's get started!

The day's menu items called for a good amount of yeast. Perhaps one of the most interesting was the Cheddar-Thyme Twist recipe, which called for it to be awaken in a cream-sugar mixture.

Initially combined...kind of looks like cream of wheat or something.

Then the magic happens and we end up with this!

Another strange happening of this recipe is that the dough was made in the food processor. Never have I heard of such a thing...but I gave it a whirl!

Butter & dry ingredients were combined to a crumb like texture (similar to when making pie dough!).

Egg yolks added.

Now we have our first ever bread dough from the food processor!

The dough is covered and allowed to rest in the fridge.


Onto the Brown Butter Tart!

I am a traditionalist when it comes to pie crust. Armed with my handy pastry cutter, I will cut the butter into the dry ingredients until I have reached the perfect vision of pea-like crumbs.

This time however, the Tart recipe calls for the crust to be made in a food processor.

My sister in law uses the food processor method for here crust and swears by it. We've just done bread dough in one, so I figured why not give this a whirl while we're at it!


Cream and egg mixture serve as the crust's wet ingredients. The use of cream was also something new to me, as the only crusts I have done use water. It's going to be a rich one!


I did not get a picture, but once combined the dough does not look like what I had expected...it was crumby, literally! I packed the dry dough into a disk shape and placed it in the fridge to set.


Now for the beautiful Challah!

A particularly tasty recipe that calls for Anise, Caraway & Sesame Seeds!


The Sesame Seeds on hand were already toasted, so we warm the Anise & Caraway.


The aromas are wonderful!


The Challah dough was mixed and allowed to rise.
In the meantime we go back to the risen roll dough.

Garlic and Rosemary Rolls!


Resting for the second rising!


A close up of the rising supple dough...smothered in garlic olive oil deliciousness!





A brief sidetrack to the roasted cauliflower dish.
The recipe called for salt packed capers.



I've never seen these before, so thought I'd include a picture.



Back to the Tart!

Cranberries washed and dried.

Little jewels were in need of a close up...a vibrant color splash for this day of cooking!

The process of making brown butter filling.

On Top Chef and other food shows I have seen and heard about browned butter. This is my first time at making it.

Included for this filling is a vanilla bean.

Combined with the egg/cream.

Added to our short bread tart crust.

Looks great. Perhaps the most refined looking dessert I've ever done!

Return of the challah!

The dough has risen and is punched down and shaped.

Once shaped the second rising occurs...

The toasted seeds are sprinkled quite liberally on.

Baked after an egg wash.

The final cheddar-thyme twists.

Back to the tart once again!

The cranberry topping is cooked up.

I ran out of time, so we raced off with a bread platter, sides and cheese ball in hand to my in-laws for Christmas Eve dinner.

The bread.

Cheeseball & Lavash crackers are on the right side in the stark light.

Ahhhhh, a professionally done roast beast (by my fabulous father in law)!

My nephew and mother in law help dress the tart.

One of the best Christmas Dinners I have ever consumed!!!!!!!!!