When I was a kid, there was little I hated more than when my mom would make a peanut butter sandwich for my lunch using the heel of the bread. She didn't do it all that frequently, mostly when she hadn't been able to get to the store and there was no reserve loaf of bread in the freezer (on occasion she'd also use a whole wheat hot dog bun). Marie at Make and Take doesn't force her children to suffer through sandwiches on the heels of bread. She saves them in her freezer and, when she's accumulated a good stash, processes them into homemade bread crumbs. She included step-by-step pictures in her post, along with a collection of recipe links that all use toasted bread crumbs. These days, when we're all trying to find ways to save a few pennies here and there, repurposing undesirable bread into crumbs seems like a good way to go.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
3-29-2008 @ 10:32AM
Dan Leithauser said...
I just had to comment--bread crumbs are an item I am using more of since making this recipe from Jamie at Home, "Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato" found here:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_122644_PRINT-RECIPE-FULL-PAGE,00.html
I have been using the "porcini pangrattato" in everything from mac and cheese, to topping casseroles, to spicing up soups at serving.... these versatile bread crumbs are easy to make and keep weeks and weeks in a sealed container ready to use.
While they sound complicated, all they really are is bread crumbs "food processed" with dried mushrooms, then pan browned in some rosemary scented olive oil. In Italy, they are (or were) a substitute for parmesan cheese when it was unavailable (or too costly). (see link).
I love these things! I am always trying them in new ways, if not to provide some contrasting texture or flavor, just to thicken things up (as in some home made split pea soup). Yum.
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