Sunday dinner is a big deal to me. I want it to be special, and I want it to be good. There should be a salad (or side of some kind), a main dish, a bread, and a dessert. Bobby has come to learn that this is very important to me and will usually step in to help with the kids while I cook way too much food.
Some of these pictures turned out awful because I didn't want to take the time to carry the food outside for a photo shoot. This is a Fields family favorite- Wienerschnitzel. It is boneless pork loin chops that are breaded and fried, and sprinkled (more like doused) in lemon juice. I did study abroad in Vienna in 1999 and fell in love with this traditional Austrian dish. We would go to this restaurant called Schnitzelwirt and they would bring out these huge plates piled high with lots of delicious golden schnitzel. There was this girl on our trip who struggled with learning the language and I totally remembering sitting with her at this restaurant while she pleaded with the German only-speaking waiter for "Viele Zitronen." (Lots of lemon.) Bobby actually usually makes the schnitzel in this house and he is really good at it.
boneless pork loin, thin cut (sometimes called breakfast cut or wafer thin)
Salt and pepper both sides of the pork loin chops. Prepare 3 low dishes big enough to dip your meat into. In the first, put a few cups of flour. In the second, put 2 or 3 eggs, beaten. In the third, put the bread crumbs. Prepare the oil by filling your skillet with enough oil to cover the meat. Put it on medium heat until it is hot enough to sizzle when you put the meat in. If it's not hot enough, the breading will get soggy and greasy before the meat is cooked through. Take each piece of meat and dip it into the flour, egg and then bread crumbs until coated all over. Shake excess off each time. Drop it inot the hot oil. Cook until the breading is golden (about 3 minutes) and turn with a fork or tongs to cook other side. Interior should be tender and juicy. Serve schnitzel with lots of lemon wedges.
I served the schnitzel with broccoli with garlic. I found this recipe in the Barefoot Contessa cookbook.
broccoli with garlic
1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli
Put the cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10-15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 tsp salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2-3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled.
In a large bowl, toss the broccoli with 1/2 tsp salt, 1/4 c of the coil used to cook the garlic, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
We never serve schnitzel without these herb-roasted potatoes. They come together quickly and are very flavorful.
This is the worst picture of all, but the rolls taste great and it is so easy!
Roundup Bubble Bread
2 lbs. frozen Rhodes rolls, thawed
1/3 cup butter, melted
1/4 tsp dried basil, crushed*
2 Tbs chopped fresh parsley
2 Tbs chopped green onions
2 tsp minced garlic
1 Tbs fresh grated Parmesan cheese
Grease 12-cup bundt pan. Arrange thawed rolls in pan. In small bowl, combine melted butter, basil, parsley, green onions and garlic. Pour over dough. Cover with plastic wrap and towel and let rise until doubled, about 1 hour.
Sprinkle cheese over bread. Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Remove from oven and cool in pan for 10 minutes. Turn out onto serving plate. Pull apart to serve. Serve warm.
I have Bobby to thank for me introducing me to the wonderful world of French Silk Pie. He told me years ago that he likes it and I finally got around to trying it out on Sunday. I used the Barefoot Contessa's recipe for pie crust (from her Family Style cookbook) and decorated it with chocolate shavings. I feel obligated to give you a caveat though- this dessert is evil! It's a pie crust filled with a silky and delicious chocolate BUTTERcream and topped with lots of fresh whipped cream. But I think it's worth it. Thanks Bobby!
*I have a problem with dried basil. I think it tastes nothing like real basil, so I skip that ingredient. I also leave out the green onions.