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Make Your Own Breadcrumbs

partysugar — Mon, 23 Mar 2009 03:30:56 -0700

Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs. However, I couldn't remember the last time I used them! Thus, I tossed them out and decided to experiment with bread and the food processor.

The texture was so light, crumbly, and crunchy that I've never returned to the premade kind. Once you learn the simple technique, you can jazz them up with all sorts - spices, finely grated cheese, nuts, minced herbs - of seasonings. To see how insanely easy it is to make your own breadcrumbs, read more.

Select a type of bread. White, wheat, sourdough, brioche - whatever you have on hand is fine. Tear several slices or a large chunk into small pieces. Generally speaking, 9 slices of white bread will make about 3 1/2 cups of breadcrumbs.
Toss the bread pieces into a food processor. Process until fine crumbs form.
Transfer to a dish and use according to the recipe.

Voila. Instant breadcrumbs! Making these is a great way to use up old bread. Have you ever made your own breadcrumbs?

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Fast & Easy Dinner: Saucy Beans and Eggplant

partysugar — Thu, 19 Jun 2008 07:45:21 -0700

During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant. Salty feta cheese is a lovely garnish to this delicious dinner.

This recipe is a must make, so get it now when you read more.

Saucy Beans and Eggplant
From Better Homes and Garden

Ingredients

1 small eggplant (about 10 to 12 ounces), cut in 8 slices
3 Tbsp. olive oil
1/4 cup seasoned fine dry bread crumbs
1 cup instant brown rice
Sliced green onion (optional)
1 15-oz. can navy or Great Northern beans, rinsed and drained
1 26-oz. jar roasted garlic pasta sauce
Crumbled Feta Cheese (optional)

Directions

Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs.
In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently.
Cook rice according to package directions; stir in green onion if using.
In another saucepan combine beans and pasta sauce; heat through.
Serve eggplants with rice and beans. Top with feta and black pepper.

Serves 4.

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Fast & Easy Dinner: Crispy Mustard Chicken with Carrots

partysugar — Tue, 12 Feb 2008 06:32:31 -0800

With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked. The final result is a crunchy chicken whose flavor and texture mimics that of fried chicken, but without all of the extra fat. To take a look at the recipe - which serves roasted carrots on the side - read more.

Crispy Mustard Chicken with Carrots
Modified from Everyday Food magazine

3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

Preheat oven to 400 degrees.
In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine mustard, lime juice, and garlic.
Season chicken with salt and pepper.
Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Roast legs for 30 to 35 minutes, until cooked through.
While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
Serve legs and vegetables together.

Serves 4.

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Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

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

Fast & Easy Dinner: Tofu Parmigiana

partysugar — Thu, 17 Sep 2009 08:00:31 -0700

Sick of eggplant parmesan? Well get excited, this recipe is for you. It replaces the purple vegetable with tofu steaks. Instead of deep-frying them, the tofu is coated with bread crumbs and cooked in just one tablespoon of oil.

Store-bought marinara is enhanced with sauteed mushrooms and onions. Using part-skim mozzarella reduces the fat content of this Italian classic. To make it for your family tonight, get the recipe and read more.

Tofu Parmigiana
From Eating Well

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

Combine breadcrumbs and Italian seasoning in a shallow dish.
Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes.
Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4.

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Fast & Easy Dinner: Jerk Burgers With Mango Salsa

partysugar — Fri, 24 Jul 2009 09:45:10 -0700

Bored by the basic all-American burger? Take a trip to the Caribbean with this innovative recipe.

The beef patty is seasoned with jerk sauce and bread crumbs. Instead of the typical tomato, lettuce, and pickle condiments, the burger is topped with a quick mango, pepper, and ginger salsa. A ciabatta roll replaces the bun and Monterey Jack cheese finishes off the scrumptious burger.

Throw in plantain chips and a daiquiri and you've got a meal that's ideal for impromptu entertaining. To kick-start your weekend with this dish, read more.

Jerk Burgers With Mango Salsa
From The Nest

Ingredients

1 tablespoon cooking oil
1 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
Dash salt
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 fine dry bread crumbs
1 pound lean ground beef
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)

Directions

For salsa, in a medium saucepan, heat oil over medium heat. Add peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly, lime juice, and salt; cook and stir until jelly melts. Set aside.
In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread crumbs. Add ground beef; mix well. Using hands, shape mixture into four 1/2-inch-thick patties.
For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 10 to 13 minutes or until done (160°F), turning and brushing once with the remaining jerk sauce halfway through grilling. If desired, toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta rolls, if desired, on gas grill over heat. Cover and grill as above.)
Divide cheese among bottoms of rolls. Serve burgers in rolls with some of the salsa. Serve remaining salsa on the side.

Makes 4 burgers.

Per Burger: 808 cal., 50 g fat (20 sat. fat), 167 mg chol., 740 mg sodium, 60 g carbo., 3 g fiber, 31 g pro.

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Burning Question: Why Do Recipes Call For Stale Bread?

YumSugar — Thu, 12 Mar 2009 05:50:10 -0700

Many recipes - from French toast to bread pudding - call for leftover bread. But why would anyone want to cook with old bread that's hard and dry?

Eaten out of hand, day-old bread may taste inferior to its fresh counterpart. But stale bread actually has virtuous characteristics that can make it preferable to cook with. According to food science authority Harold McGee, when freshly baked bread cools, its starches reorganize to form bonds that are even firmer and stronger than they were before. This means that if the bread is soaked in a wet substance - such as eggs for French toast or milk for bread pudding - it will still retain its sponge-like structure rather than falling apart. Bread crumbs are an ideal binding agent in cooking for the same reason: even when wet, they will maintain structure.

Got a burning question? Contact us.

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'Wich of the Week: Eggplant Grilled Cheese

YumSugar — Wed, 03 Dec 2008 14:30:57 -0800

When dealing with Thanksgiving leftovers, sandwiches are an obvious choice - and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.

In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side). I can't say this recipe is any healthier than a typical grilled cheese, since the bread crumb mixture is made with butter, but it is a creative take on a classic for all you grilled cheese fans.

What's cool is that the golden-browned breadcrumbs take on both the look and flavor of grilled, buttered bread, and the skins of the eggplant slices resemble bread crust. The breadcrumb mixture is easy to make, even for a weeknight supper. To get the recipe and step-by-step photos, read more.

Eggplant Grilled Cheese Sandwich
Original recipe

Ingredients

2 medium to large eggplants
1/4 cup salted butter
1/4 cup olive oil, plus more for brushing eggplant
2 teaspoons finely minced garlic
2 tablespoons finely minced fresh parsley
2 tablespoons finely chopped green onions (green parts only)
2/3 cup Italian bread crumbs
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 egg
4 slices of provolone cheese

Directions

Preheat oven to 350°F.
After removing the stems from the ends, slice each eggplant lengthwise into 1/2-inch thick slices, discarding the round-edged slices, for a total of eight uniform slices.

Brush eggplant lightly with olive oil and sprinkle with salt and pepper to taste. Place on a greased baking sheet and bake in oven for 30 minutes, flipping the eggplant once during baking.
Meanwhile, make breadcrumb mixture. Melt 1/4 cup butter in a skillet over low heat. Add oil, garlic, parsley, and green onions and cook until softened, about 5 minutes. Mix in 2/3 cup Italian bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, cayenne, tarragon, and oregano. Stir until well combined and remove from heat.
In a small, shallow bowl, lightly beat the egg.
Transfer the breadcrumb mixture onto a large plate, and wipe the skillet clean with a paper towel.
To prepare each eggplant slice, dip lightly into the egg, then coat generously with breadcrumbs, pressing to stick the bread to the eggplant.

Two slices at a time, place the eggplant in the skillet over medium-low heat and cook for 2 minutes per side, until breadcrumb coating is golden brown. Top one slice of eggplant with provolone cheese and place the other slice of eggplant on top of the cheese to make a "sandwich." Cook for an additional minute per side.

Continue with the remaining eggplant slices. If desired, transfer each completed sandwich to the baking sheet and place in the oven to keep warm.

Makes 4 sandwiches.

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Monday's Leftovers: Fried Neatloaf Sandwiches

YumSugar — Mon, 09 Apr 2007 07:51:39 -0700

Yesterday I passed on the "secret" recipe for the Neatloaf at Ananda Fuara and today I'm here to tell you what to do with the rest of the loaf. There are a few obvious ideas, such as a neatloaf sandwich (which is actually quite tasty in between slices of nice crusty bread), broken apart and reheated in a pan with new seasonings and placed inside a taco shell, or crumbled on top of pizza. However the idea that I've come up with is as follows: Neatloaf sandwiches where the neatloaf is the bread. You can either slice up to pieces and fill them with sprouts, tomato slices, cheese, etc. Or you can be a little naughty and bread & fry the slices first. To check out how to do that, read more

In a skillet, heat approximately a quarter-inch of oil until shimmering.
Lightly beat two eggs in a bowl. In another bowl place bread crumbs, panko crumbs, or crushed cereal (same as the one you used in the neatloaf.
Take the slice of neatloaf and dip it into the egg and then the breading mixture.
Fry until golden brown. Set on paper towels to absorb excess grease.

Serve as is, or top with sandwich fixins such as cheese, tomatoes, avocado, sprouts, etc. You can top with another slice if desired, but I think I'd personally make mine an "open-faced" neatloaf sandwich.

Fast & Easy Dinner: Gemelli With Broccoli Rabe and Anchovies

partysugar — Wed, 17 Dec 2008 06:45:39 -0800

Several years ago, after watching an episode of this new Food Network show called 30 Minute Meals, I decided to take the somewhat unheard-of chef's advice. According to this Rachael Ray lady, anchovies lose their intense fishy flavor when cooked down in a sauce. After trying one of her recipes, I realized she was right! Since then, I've made many pasta dishes that include anchovies as an ingredient.

I can't wait to experiment with this broccoli rabe variation. Toasted panko bread crumbs provide crunch and crushed red pepper flakes add a subtle heat. Ready to overcome your fear of anchovies? Get the recipe and read more.

Gemelli With Broccoli Rabe and Anchovies
From Gourmet

Ingredients

1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste

Directions

Put oven rack in middle position and preheat oven to 350°F.
Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
Serve pasta sprinkled with some toasted panko and pass remainder.

Serves 4-6.

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