View allAll Photos Tagged breadcrumbs
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Paraguayan Slow-carb Meat loaf (ie, no breadcrumbs)
Get the recipe at Finding My Fitness!
www.findingmyfitness.com/2011/03/recipe-book-na-evers-fli...
Spotted on my way to feed the tits and other small birds in the park, these goslings were picking at small bits in the grass, more than likely bread crumbs. Throwing them small handfuls of bird seed kept them occupied for a while as I went on my way.
New recipe: baked zucchini sticks. Fresh zucchini battered with soy milk, homemade parmesan, and seasoned breadcrumbs. Holy shitballs, are these good. FINALLY a way to use up all that zucchini my garden is throwing at me!
The breaded zuc slices are placed on a cookie sheet sprayed with cooking oil.
Zucchini is baked in a pre-heated 400 degree F oven until the centers are soft and the bottom is golden. 10-15 minutes, I think.
Yummy salad for tomorrow's lunch made with leftover 'Chicken Scrumptious' from dinner tonight (chicken topped with mayo, parmesan and crispy breadcrumbs).
Farmer’s Market Organic Pumpkin is rich, smooth and delicious, AND ready to use for everything from baked delights to savory center of the plate entrees. Use it in a variety of recipes including pies, muffins, cookies, soups…even chili!
Salsify (logs): caper (in breadcrumbs), dill (herbed and sauce), smoked salmon
Described as a taken on lox.
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Jen's Birthday Dinner w/ The HuffenCoopers
The Tour: 24 course menu
5 hours, 20 minutes.
Chicago, IL
I made a half recipe of this with jarred spaghetti sauce and italian seasoned bread crumbs instead of adding all the spices to crumbs
2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
(carpaccio spesso, rotolato nel pane su salsa speziata d'uovo e succo di rape rosse)
Raw beef shoulder, fried breadcrumb coating with beet root juice foam.
I was informed that the beef used in this new style carpaccio was a special cut from the shoulder that is both small portion and lean. Presented in a beautiful glass vessel, the beef was very tender, rich, lean and extremely fresh. The breadcrumb coating was light, yet rich, and provided a deep crackle crunch. The beet foam provides sweet musty flavours in combination with drizzles of olive oil and aioli. Overall the dish was light in body and well matched with the slight sweet tannins from the Corton Clos Du Roi. Although this course was a simple preparation, it was delicious and one that I noted to reproduce at home.
El breadcrumb arriba a mano derecha debajo de la cabecera. No es la primera vez que lo veo. Se está convirtiendo en una fuerte tendencia de diseño del 2009 ponerlo ahí aunque todavía no se ha estandarizado la forma de hacerlo.
Otro ejemplo: www.nngroup.com/services/testing.html
Meal at Hellas - chicken breast in breadcrumbs stuffed with village sausage, on a bed of Philadelphia mustard sauce.
I'm reliably informed it was very tasty!
11 Fulton St,
New York, NY 10038
Phone: (212) 776-8273
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Carrot casserole makes a delicious breakfast, snack or side dish to meats or fish. A simple carrot casserole consists of carrots, butter, onions, salt, pepper, all-purpose flour, milk, cheese, and breadcrumbs. You can also use onions rings in lieu of breadcrumbs. Some like to add curry powder to give the casserole a spicy kick.
First, the sliced carrots are boiled in salted water until they soften and then drained and set aside. The butter is then melted in a saucepan and flour is stirred in, over low heat until the mixture is smooth and bubbly. Milk is added gradually while constantly stirring the mixture and it is cooked until thick. The cheese is then added and stirred in until melted.
The cooked carrots are then placed in a casserole dish and layered with bread or onion crumbs and the sauce is poured over the dish. The casserole is then baked in a 550 degree F oven for 15 minutes and then the remaining crumbs or onion rings are garnished over the top of the casserole and it is baked for another five to ten minutes until the breadcrumbs are golden and the casserole is heated through.
In other variations, carrots can be combined with potato to make a carrot and potato recipe. Other possible combinations are carrots and peas casserole, carrots and corn casserole, carrots and mushrooms, carrots and cabbage, carrots and chicken, carrots and fish, carrots and pork, and carrots and pasta casserole.
For a sweet side dish that is a cross between salad, dessert, and casserole, make apple carrot casserole. After boiling carrots drain them and layer sliced carrots and sliced apples in a casserole dish. Combine flour, nutmeg, and brown sugar and sprinkle this over the top of the carrots and apples. Dot the top with butter and pour orange juice over the whole. Sprinkle with some salt and bake in a 350 degree F oven for 30 minutes or until carrots are tender.
SOURCE: cookcarrots.com/popular-carrots/carrot-casserole/ (via Foodspotting)
Made as before, except I really packed on the crust this time and swapped out the thyme for some chopped chives (since I still had them left over from the herb-stuffed pork the other day). Also, in my opinion 25 minutes isn't enough. I recall testing it at 25 the times before I've made it and it wasn't anywhere near 140 or whatever. I did it almost 35 minutes in my oven and the ends were 170 or 180 while the center was close to 160.
Mustard-herb crusted pork tenderloin at cooking light.
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Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.
Note: Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
Yield: 4 servings (serving size: 3 ounces pork)
Ingredients
* 1 (1/2-ounce) slice white bread
* 1/4 cup chopped fresh parsley
* 3 tablespoons grated fresh Romano cheese
* 2 teaspoons chopped fresh thyme
* 1 (1-pound) pork tenderloin, trimmed
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 tablespoons Dijon mustard
* 1/2 teaspoon fennel seeds, crushed
* 1 garlic clove, minced
* Cooking spray
Preparation
Preheat oven to 450°.
Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
Nutritional Information
Calories:
184 (30% from fat)
Fat:
6.2g (sat 2.3g,mono 2.7g,poly 0.4g)
Protein:
25.8g
Carbohydrate:
4.6g
Fiber:
0.4g
Cholesterol:
72mg
Iron:
1.6mg
Sodium:
351mg
Calcium:
72mg
Marge Perry, Cooking Light, JANUARY 2007
darindines.com/2014/01/12/bestia-2/
Bestia
2121 7th Pl.
Los Angeles, CA 90021
Dining date: 8/17/13, 11/8/13, 1/3/14
Baked Macaroni with a Twist from Robin Robertson's The Vegetarian Meat & Potatoes Cookbook (page 248). Surprisingly creamy for baked mac -n- cheese, with a crazy awesome topping made of breadcrumbs and cheese (cheddar Daiya).
Blogged: www.easyvegan.info/2013/04/04/baked-macaroni-and-cheese-w...
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Broccoli
Bagna cauda, breadcrumbs.
FIG
Charleston, South Carolina
(November 17, 2015)
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