View allAll Photos Tagged breadcrumbs
Herring is usually eaten raw in the Baltic countries but I remember some scrumptious herring in a tomato sauce served up by "Frank the pig" in Trieste in northern Italy. It was a very simple dish which was served with some Tokai white wine from across the border in Slovenia and some rustic bread for mopping up the remains of the sauce from the plate.
I had bought some filleted herring from the shop and while driving today I came up with a recipe which involved the herring fillets stuffed with blue cheese and extra hot chillies, and then rolled in breadcrumbs seasoned with salt and pepper, and then fried in butter.
For the sauce I diced a single red onion and thinly sliced a single bulb chinese garlic, which I fried in olive oil, and to this I added some sundried tomato Pesto.
The fish were flash fried giving each side no more than 5 minutes each side or until the blue cheese inside the fillets had melted, and then it was served piping hot with the boiling sauce poured around the edge of the plate.
I had to suffice with some Hungarian white wine and to mop the sauce up some rough country bread with linen seeds.
Veal Rollatini
Served with contorni: grilled asparagus in herbs and braised radishes.
Notes: The veal rollatini were simply rolled in breadcrumbs and herbs and pan-fried. The veal was a little over-cooked and stiff, and had a bit of gaminess in the cut I tried. This was my least favorite of the three entree choices on this nights "Tuscan Grille" menu.
The braised radishes and grilled asparagus, were great. Both were cooked perfectly, intensifying the natural sweetness of these two, rather naturally bitter vegetables.
A typical and hubersimple Sicilian classic: Spaghetti dressed with an anchovy-caper sauce, the whole topped with toasted breadcrumbs and almonds with a hint of orange zest.
The Urag assassin, Karka' Ytrum'Kaske, stood outside the tent of his target. He and his brethren had been sent to eliminate a particularly pesky human. They were some of the best that their religious sect had to offer. As was the plan, 3/4 of the force was to attack the human head on, and the remaining member, Karka', was to assist carrying back the body. For reasons unknown to him, his masters wished to obtain the corpse. A trivial matter, but it should prove no problem. Three Urags were more than enough to take a single human. But still, the assassin felt some worry gnawing at him. His brethren had been inside the tent for a while, and all had grown silent long ago. It was unusual for his brothers to take so long...
Karka' waited for some time more before he decided to investigate. Cautiously, he opened up the flap in the tent cut by the assassins. All was dark inside, and Karka' could see nothing in the inky blackness. And then it hit him, the smell. Mixed in with the still night air, was a cloying, sickly smell- the smell of death. Surely, the human must be dead... he thought to himself. Curious, he stepped inside... right onto a pool of blood. Gasping slightly, he looked down. He ran his vision down his leg, and onto the floor. Odd, he thought. there doesn't appear to be any discernible pool... And then it struck him. He could not see the edges, because blood covered the entire floor. He knew then that no human could bleed this much, and knew that his brothers were dead. To confirm his suspicions, he bent down and touched the spilled blood. Observing his fingers, he saw the characteristic brown blood of his kind. Cautiously, he drew his sword, and looked up. Right in time to see the room bathed in the harsh red light of a flare. As he drew his gaze upwards, he saw a sight that made even his blood run cold. It was a pile of severed heads, those of his brothers. Around the heads lay the hacked limbs and severed appendages of the same Urags. And standing in the midst of it, stood a lone human, flare in one hand, odd looking pistol in the other, arms crossed over his chest. His head was bent down, and it slowly began to rise... Karka' saw something terrifying beyond what his small mind was capable of comprehending. The eyes of the lone figure were strange, haunted. No eyes like that belonged on a human- the closest thing that Karka' could relate them to were the eyes of the feral cats of his homeworld, before they struck. But not even the eyes of the Xen'La'Takla could compare with the sheer rage conveyed from those eyes. In those eyes, Karka' saw his death, the death of his brothers, and the death of all his kind. To cross blades with this human meant death. Karka' turned to run, and felt a burning pain in his leg...
After I slew the three assassins, I waited for the one outside. He would be my macabre Hansel; he had no choice in this matter. I knew that he would eventually investigate, and then I would spring the true trap. To organize another attack so soon meant that the Urags had a base nearby. A base that this Urag would surely flee to, to hide within the safety of its nest. But nothing could protect him from me...
I heard the Urag enter, heard it stoop down to sample the blood. Heard it draw its sword... I popped a flare, and watched the Urag see the carnage around me. I saw the glint of terror in its eye, and watched it lift the flap to flee... Then, I sprung into action. Raising the pistol, I fired a single round into its leg. Now, at this point, it may seem to be a rather uncomplicated plan. However, the pistol I wielded was no ordinary weapon. It was a low-caliber pistol designed to deliver special payloads. In this case, a slug made of Palladium. A rare metal, it emitted a certain form of radiation which imparted on Urag blood. A study early on in the war showed that Palladium would cause Urag blood which came into close contact with it to glow in the dark for hours. Already, I could see the bright spots on the walls of my tent. I followed the Urag through the flap, and gave three sharp whistles. Out of surrounding tents, a team of soldiers materialized. I gave a few brief hand signals, and the team formed up, one handing me my rifle. I looked down, and saw a bright trail of blood heading off into the wasteland. I grinned, and the hunt was on...
In a real country side area. In the Watersmeet Wood near the lttle town Brendon. Here meets the > Hoaroak Water the East Lynn River ! Klaus. It was real hot !
Veal Rollatini
Served with contorni: grilled asparagus in herbs and braised radishes.
Notes: The veal rollatini were simply rolled in breadcrumbs and herbs and pan-fried. The veal was a little over-cooked and stiff, and had a bit of gaminess in the cut I tried. This was my least favorite of the three entree choices on this nights "Tuscan Grille" menu.
The braised radishes and grilled asparagus, were great. Both were cooked perfectly, intensifying the natural sweetness of these two, rather naturally bitter vegetables.
Ich habe die übriggebliebenen Kartoffelklöße vom Sonntag in Scheiben geschnitten, in etwas brauner Butter mit Paniermehl angebraten, Petersilie dazu, salzen und pfeffern - fertig und lecker!
***
Dumpling reloaded ;-)
I sliced potato dumpling leftovers of last Sunday, fried them in some brown butter with breadcrumbs, sprinkled with parsley, flavoured with salt and pepper - ready and delicious!
A rather generous portion that I was happy to share. Good pasta texture, but served dry and against the creamy rich mascarpone-ricotta filling, a little heavy/flat. A little more lubrication would have been nice to give the dish a slightly smoother mouthfeel. Though I'm not a judge of Italian authenticity, I do feel that a red sauce (tomato, pepper, whatever) would have been a better match to cut through the heaviness of this dish vs. brown butter, which, although barely present on this plate, would compliment a non-dairy filled pasta more (i.e. the duck liver ravioli from my last visit).
Cauliflower
Capers, lemon, breadcrumbs. ($8)
l'Artusi
New York, New York
(May 6, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
little red ant eating and carrying leftover breadcrumbs on the kitchen table. Concept of poor hygiene or homemade pest
It's easy to get lost out there (at 3 miles out you realize that you could easily get sidetracked). One way to find your way back is to keep these markers in sight.
At the salt flats - Great Salt Lake, Utah
Number 2!
This was created while staying in Portland in the Southeast Neigherhood of Brooklyn. The house we stayed in was warm, fun, and relaxing, with a touch of wine and eddie izzard in the air.
Materials (found or used on site):
Tan Acrylic Beaded Necklace
Blue and White Fray from Toe Socks
Pony Sticker
Pink Bandaid
Metal Spike
Copper Earing
White Paper with Purple "There's Only One"
Bus Stub
Broken Jade and Pearl Necklace
Wall Hooks
November 19th. 2010 Portland, OR
for more on the project: www.thinkdesha.com/breakordinary/?p=559
a lovely lady who likes to feed the pigeons in the park opposite Central Station in Sydney. Not only that, but she fries the breadcrumbs beforehand!
This guy, the one on the right, makes an excellent Caesar. And pasta with anchovies and breadcrumbs and cauliflower. And compost cookies.
Olive and shallot breadcrumb
Scarpetta
www.scottconant.com/restaurants/scarpetta/new-york
355 West 14th Street
New York, NY 10014-5001
(212) 691-0555
A unique blend of thefull line of bread, our bread crumbs are made by hand through a sifter leaving course crunchy crumbs.
-> Stock
© Andy Brandl / PhotonMix (2012)
Don´t redistribute / use on webpages, blogs or any other media. See my profile page for information regarding licensing of this image for personal or commercial use and available fine art prints.
Mini Turkey Meatballs with Rigatoni
Recipe in Muscle & Fitness: Hers (Jan/Feb 2009)
Serves 4
Meatballs
12 oz lean turkey breast
1/4 c breadcrumbs or oatmeal
2 T finely chopped onion
2 T chopped fresh parsley (or 1 t dried)
1 egg white
1/4 t garlic powder
Salt/pepper to taste
Nonstick cooking spray
Quick Sauce
1 clove garlic, minced
1/2 c chopped onion
1/3 c chopped celery
8 oz tomato sauce
8 oz canned crushed tomatoes
1/2 t oregano
2 T chopped fresh basil (or 1 t dried)
Salt/pepper to taste
Nonstick cooking spray
8 oz dry rigatoni
Instructions:
*Preheat oven to 400. Lightly spray a baking sheet w/ cooking spray.
*In a large mixing bowl, thoroughly combine all meatball ingredients. Shape mixture into 20 small meatballs, place on baking sheet, and bake 20 minutes, turning once halfway through baking time to brown evenly.
*Boil water for pasta. Meanwhile, prepare the sauce: lightly coat a medium saucepan w/ cooking spray and add garlic, onion, and celery. Saute 4-5 minutes over medium-high heat until onion starts to soften.
*Stir in tomato sauce, tomatoes, and seasonings. Bring to boil, reduce heat, and simmer 10 minutes.
*Cook rigatoni according to package directions. Stir meatballs into sauce and serve over pasta.
NI:
Cals: 410
Protein: 26 g
Carbs: 57 g
Fat: 8 g
Fiber: 5 g
Sugar: 5 g
Sodium: 666 mg
**Shown with fresh grated parmesan cheese.