BUTTERY HERB BREADCRUMBS
Provided by Marcela Valladolid
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS
Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
Provided by David Tanis
Categories dinner, easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
- Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
- Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
- Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
BROCCOLI WITH TOASTED GARLIC CRUMBS
Categories Garlic Vegetable Side Vegetarian Quick & Easy Lemon Broccoli Fall Spring Vegan Potluck Gourmet Sugar Conscious Pescatarian Dairy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
- Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
- Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.
BAKED FISH WITH HERBED BREADCRUMBS AND BROCCOLI
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
- Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
- Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.
Nutrition Facts : Calories 344 g, Fat 18 g, Fiber 3 g, Protein 32 g
BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS
Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.
Provided by Manami
Categories Lemon
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- In a small saucepan, melt the butter over low heat.
- Skim off the foam from the surface of the butter.
- Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs.
- Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
- Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
- Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
- In a stainless steel bowl, mix the egg yolks with the boiling water.
- Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
- Remove from the heat.
- Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
- Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
- Whisk in the mint and thyme.
- Transfer the broccoli to a platter; pour the hollandaise sauce on top.
- Sprinkle with the bread crumbs and serve.
GARLICKY BREADCRUMB-COATED BROCCOLI
Provided by Dorie Greenspan
Categories Citrus Garlic Side Sauté Steam Vegetarian Mint Broccoli Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1 1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5 minutes. Stir in mint and lemon peel.
- Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter. Sprinkle any remaining breadcrumbs over and serve.
STEAMED BROCCOLI WITH GARLIC AND BREAD CRUMBS
Golden brown bread crumbs flavored with oregano and garlic perks up plain ol' steamed broccoli. Everything can be done ahead of time...ready for last minute cooking. Coffee filters come in handy to hold ingredients such as the breadcrumbs and spices needed in this dish
Provided by Abby Girl
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the broccoli, until cooked (6 - 7 minutes).
- Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
- Put the broccoli in a dish, and sprinkle with the bread crumbs.
Nutrition Facts : Calories 179.4, Fat 7.8, SaturatedFat 1.1, Sodium 246.8, Carbohydrate 24.2, Fiber 4.6, Sugar 3.1, Protein 6.8
PURPLE SPROUTING BROCCOLI WITH PARMESAN & HERBED CRUMBS
A superhealthy accompaniment to your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
- Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
- Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
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- Preheat oven to 425 degrees. Cut the broccoli into bite size pieces. In a large bowl, toss the broccoli with the olive oil, garlic, salt, and pepper.
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