BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
Provided by Debbwl
Categories < 15 Mins
Time 6m
Yield 6 Tablespoons
Number Of Ingredients 2
Steps:
- Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
TOASTED BREAD SAUCE
Make a vegan version of bread sauce for the Christmas dinner table. Make it ahead, if you like, to save on time - store in the fridge for up to two days
Provided by Good Food team
Time 40m
Number Of Ingredients 9
Steps:
- Toast the bread until dark brown, then leave to cool. Blitz in a food processor to rough crumbs.
- Heat half the oil in a saucepan and cook the onion for 10 mins until just brown and sticky. Add the bay, thyme and milk, then season with the spices and salt and pepper. Bring to the boil and simmer for 5 mins.
- Remove the herbs, then stir in all but a handful of the breadcrumbs. Cook over a low heat until thick. If you like, blitz until smooth. Will keep, chilled, for two days.
- Meanwhile, fry the rest of the crumbs in the remaining oil until golden.
- Add the cream to the sauce and heat through, then tip into a dish and spoon over the fried crumbs and a drizzle more oil. Will keep, covered, in the fridge for up to two days.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
TOASTED BREADCRUMBS
All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!
Provided by Terri-Lynn Howell-Schlaiss
Time 35m
Yield 1
Number Of Ingredients 1
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
- Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 117.3 g, Fat 9.5 g, Fiber 19.3 g, Protein 36.8 g, SaturatedFat 2.1 g, Sodium 1340.5 mg, Sugar 15.8 g
BUTTERED TOAST BREAD SAUCE
Reinvent the traditional bread sauce by toasting your bread until golden, then add double cream, nutmeg and cloves - we guarantee this will be your new festive favourite
Provided by Good Food team
Categories Condiment, Side dish
Time 40m
Number Of Ingredients 9
Steps:
- In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
- Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
- Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
- While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
- Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.
Nutrition Facts : Calories 234 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
TOASTED BREAD CRUMB AND BUTTER SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
- Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
- Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly. Keep at low simmer until the pasta is ready.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
- Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving. This sauce is especially good with Ricotta Ravioli.
- Egg pasta-tagliatelle
- Cornmeal pasta
- Ricotta Ravioli (page 181)
- Potato, Leek, and Bacon Ravioli (page 186)
- A simple pasta such as rigatoni or linguine
ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS
Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za'atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za'atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or braised chickpeas. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
- Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.
BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated Parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or...
Provided by debbie lopez
Categories Other Breads
Time 5m
Number Of Ingredients 2
Steps:
- 1. Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- 2. Variations: Add to taste grated Parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
- 3. If using any of the above mentioned variations add to the finished buttered breadcrumbs.
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