Whenever you have stale bread, rather than tossing it, toast it and give it a whirl in a food processor. Store the breadcrumbs in a resealable plastic baggie in the freezer for casseroles, breaded meats and vegetables, and pasta dishes. If you're short for ideas, these 10 recipes will help inspire you to use up your stash, before your breadcrumbs become stale!
I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites — like a turkey roulade instead of a whole roasted turkey, for instance.
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.
But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading
Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.
If you liked the unexpected pairing of butternut squash and panettone in a rustic Italian bread salad, then you'll love this unpredictable combination of squash with tart, bright green apples.
Top the Winter produce pairing with pecans for added protein and a generous topping of bread crumbs to achieve a crisp crust. Want the recipe? Then read more.
The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration. Instead of browsing the web, I walked by one of my favorite restaurants in San Francisco, Nopa, and read the menu in the window. The words "baked giant white beans, feta, oregano, and breadcrumbs" caught my eye. I've never had this appetizer at Nopa, but I was moved to re-create the dish in my own kitchen. I simply tossed white beans with feta, fresh oregano, and breadcrumbs, then I baked the whole thing. The combination of flavors was wonderful, and it made for a hearty snack. When I make this dish again, I'll mash the white beans together and serve it as a spread for crostini. To get the uncomplicated technique — serve with mixed greens and you've got an easy vegetarian meal — keep reading.
Oftentimes I find myself cooking in other people's kitchens. Last night I was making dinner for my sister and her roommates and ran into some technical difficulties. I needed homemade breadcrumbs, but the kitchen did not have a food processor. Although it took me a minute to figure out a method, I was able to quickly and easily make breadcrumbs. Here's what you do:
- Preheat the oven to 375°F. Slice the bread into 1/4-inch slices.
- Toast the bread for 15-18 minutes until golden brown. Remove from the oven and let cool for 10 minutes.
- Put the bread in a plastic baggie. Using a rolling pin or a heavy pot, smash the bread into small pieces. If desired, run a sharp knife over the pieces to make sure they are crumbs.
- Voilà: breadcrumbs! Use according to your recipe.
Have you made breadcrumbs without a food processor? What's your technique?
When I served my sister pasta with pesto and roasted tomatoes, she immediately noticed something different. She wondered, "What's in this?" and I knew she was talking about the breadcrumbs. They add an unexpected texture to pasta. I happen to enjoy pasta with breadcrumbs, but know it's not for everyone. How do you feel about it?
After thoroughly enjoying a cold pasta salad doused in pesto and dotted with cherry tomatoes, I wondered how the pairing would be warm. Thus, I created this easy recipe that combines hot linguine with homemade pesto and roasted cherry tomatoes. It's flavorful, rustic, and decadent — without being heavy. It's a perfect quick and simple Summer dinner. The thing that makes this pasta so special is the addition of toasted breadcrumbs. Their rich crispiness provides an unexpected but welcome layer of texture. Be sure to top with lots of parmesan cheese and pair with a glass of full-bodied white wine. Here's the straightforward recipe.
Panko (pronounced "pahn-ko") is the Japanese word for breadcrumbs. Unlike typical breadcrumbs, however, these have a flake-like composition and larger surface area, which achieves a crispness that's airier, less dense, and longer-lasting than their conventional counterparts.
White panko is made from crustless bread, while tan panko is made using the entire loaf. Both can be found at Asian markets, and used as a topping for fried foods or as a binding agent in dishes such as crab cakes. We've used it to incorporate texture into everything from crab dip to goat cheese and pesto macaroni.
Even if you had pork chops and salad last night, it's still possible to enliven your palate with a new variation on the same standard. Stretch your dollar (and your resourcefulness) by using leftover bone-in pork chops.
Encrust them with a hefty smattering of breadcrumbs and Parmesan cheese for a satisfying crunch. Complete the meal with a spinach and tomato salad tossed in garlicky vinaigrette. See the recipe when you read more