View allAll Photos Tagged breadcrumbs
Looking back from where we trekked from, past Meads Wall and moving slightly higher up the mountain.
Since I had so much collard greens left over from my collard greens won-tons, and Jaras wanted chicken for dinner, I decided to stuff them into the chicken. First, I steamed the collard greens for 45 minutes. Then I sauteed them with fresh garlic in a mixture of basil oil and apple cider vinegar. I breaded and seasoned the chicken, and then rolled the collard greens inside, along with some horseradish cheddar cheese. I baked the stuffed chicken for 40 minutes, adding a coating of home-made garlic butter half-way through the cooking.
Photo and recipe by Kevin Borland.
Breadcrumbs Along the Trail / Carl Weintraub, summer programming at Quartz Hill Library. 08/12/2021 Photograph by Monica Almeida
i spent the better part of my afternoon in a kitchen recreating a favorite meal from my childhood. it was totally worth it. i ate entirely too much of it but i couldn't help it. every bite tasted better than the last.
Max's main dish:
Chicken and shrimp with bucatini pasta in a pancetta bacon and parmesan cream sauce, baked and topped with seasoned breadcrumbs
1) Loved Buffy the Vampire Slayer. 2) Watched Bones because it starred BtVS veteran David Boreanaz. 3) Started reading Kathy Reichs because Bones is based on her books.
This is a wonderful dish that always disappears fast!
Recipe: allthingsitalianinmt.wordpress.com/2008/09/09/recipe-buca...
The first major change is switching from the previously 960px fixed width theme Ginkgo to fluid width. Atrium is now usable on screens from 800px wide to as-big-as-your-budget-allows. Aside from meaning that the page layout stretches and shrinks when you resize your browser window, it also means slightly bigger/more readable fonts overall.
I love Sarah's tin measuring cups. I think they're tin, anyway. She has another, more modern set, too.
It's a very well-equipped kitchen.
Mashed potato with ragout filling, rolled in beaten egg and bread crumbs, then fried. Very nice :D
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Use either ziti pasta or rather thin, smooth maccheroni. Use the best qiality of pasta you can find, one that is tasty and does not overcook.
Start by making the sauce. In a skillet, pour 4 tablespoons of extravirgin olive oil, add one clove of garlic cut in two pieces. Spear both pieces with a toothpick so that you will be able to locate them easily afterwards. Cook for about one minute, than add three cups of tomato sauce. Remeber that for Itlaian recipes you will need a sauce that lists only the tomatoes amongst its ingredients: no salt, no sugar, no herbs. Just tomato. Simmer the sauce for about 15 minutes, than turn off the heat and retireve the garlic.
Mince finely a handful of basil leaves or parsley leaves or a mixture of both with another garlic clove. Use one cup of the finest breadcrumbs you can find, absolutely unflavored. Even better, make our own with Italian bread that you let go stale until it hardens and becomes crisp, then grate it with a cheese grater, using the thinnest part. Mix the breadcrumbs with the same amount of thinly grated Parmigiano Reggiano and the herb + garlic mixture.
I make extra bread mixture for stuffing the tomatoes.
Blanch the pasta in lots of lightly salted hot water (here is about 600 grams of pasta, or 1 1/3 pounds) for about 5 minutes. Use the largest pan you can find and top it with water to avoid pasta from sticking. Drain the pasta and transfer it in a bowl. Garnish it with half of the tomato sauce and half of the bread mixture.
Pour a tablespoon of extravirgin olive oil in a pan, distribute in the pan half of the pasta, add half of the leftover some tomato sauce and half of the leftover (unless you made extra for the tomatoes) bread mixture. Add the rest of the pasta, the rest of the sauce and the rest of the bread mixture. Drizzle with some more oil and bake for 30 minutes, until the top is golden and crispy.
Serve hot or warm.
For the tomatoes, grab some nice, round plum tomatoes, remove the tops and the innards (you can add them to the tomato sauce), sprinkle some salt inside the tomatoes, then place them top-down for an hour, so that the excessive moisture drains off. Fill the tomatoes with the bread mixture, drizzle them with some oil and place them on top of the pasta before baking.
Paired with course 3: Roasted Venison Heart
braised leeks, beluga lentils, brown butter, juniper berry, duck fat and parsley-herb-breadcrumb finish.
Steelhead with buttered Italian Breadcrumbs, garlic sauted green beans and risotto. More at www.what-about-the-food.com
technological breadcrumbs scream with silent intensity
Version #2 of the 'Abandoned NH Ghosts set' :)
Orange Roughy...marinated in olive oil, salt, pepper, rosemary, garlic and lemon...light smattering of breadcrumbs and (very light smattering) cheese.
Broiled for 12 minutes.
Served with sauteed yellow sqyash with breadcrumbs....
Delicious!
When I began my travels in October I was staying at the house of a phenomenal Boston musician in Jamaica Plain, MA. Here I created the first sculpture of this series.
Materials (found or used on site):
Cork
Red and Orange Bouncy Ball
Broken Cello String
Blue Guitar Pick
Green Electrical Tape
Black Electrical Tape
Tea Bag and String/Tab
Spherical Plastic Building Toy
Magic Markers
October 15th. 2010 Jamaica Plain, MA
for more on the project: www.thinkdesha.com/breakordinary/?p=559