What is it about holiday Mondays that make the rest of the week move at a snail’s pace? Time has a habit of moving too slow, and too fast simultaneously. Part of the elongated feeling to the week is related to the final school countdown. Only four more days to go. Four and a half really, but that last half day is barely three hours.
I’ve been meaning to chat here about breadcrumbs for months. I know, “really, breadcrumbs, Jennie?” Part of cooking from scratch successfully is thinking a few steps ahead. That idea is relative to frugality and sustainability, too. Little bits of bread leftover on the board, not people’s plates, seem inconsequential in the moment. Cobbling them together over of a few days, or even week, they add up to savings not just for the environment, but also for your grocery bottom line.
My mother used to hoard old loaves of bread, and go on marathon grating sessions to make her homemade breadcrumbs. Yes, she grated them by hand, and while I agree it makes for superb, fine breadcrumbs, it makes a mess of not just the table, but basically every square inch of area within a few feet of where you’re grating. Needless to say, the food processor is my tool of choice when it comes to pulverizing stale bread into crumbs.
I find smaller dried out pieces of bread grind up more uniformly in my Cuisinart, so I tend to cut or tear any bread left from the day into small cubes. Setting them in a bowl on the stovetop allows them to dry out evenly, and quickly from the radiant heat when using the oven or stovetop.
Taking things one step further, and seasoning my breadcrumbs, not only saves money—they taste better. Way better. I’m not sharing an official recipe here because that seems silly since we’re talking about breadcrumbs. Take this post as friendly advice, and make some mental notes, kind of like neighbors swapping cooking secrets, standing tippy-toed over the backyard fence.
So, what goes into my seasoning? Fine sea salt and fresh ground black pepper, fresh chopped flat-leaf parsley, grated fresh garlic, and freshly grated Pecorino locatelli cheese. Tempted as you might be to use dried herbs or powdered garlic, I strongly encourage using fresh. Nothing can compare to the flavor is my feeling. I tend to mix a big batch of these Homemade Italian Breadcrumbs, so I’m one step closer to making dinner.
I usually store them in the fridge in a glass container, but also confess to keeping them in a cool dry place, like the basement when fridge space is scarce. Over time the parsley and garlic dry out, and I’ve never had issue with the cheese preserving in them, too.
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You’re probably wondering about quantities for each seasoning ingredient. I don’t think I’ve once ever measured them out. Everything goes in by sight, so add according to your own tastes. Dislike garlic? Don’t use it. Looking to keep them vegan? Use this recipe for vegan parmesan cheese. Want a smoky taste? Add some chipotle or smoked paprika.
That’s certainly more than I ever thought I’d write about breadcrumbs. I’m off now to finish up a few work things, and then scoot to school pick up. Hope everyone had a good week, and happy June!
Nine Years Ago: Spanakopita, Pistachio Cupcakes
Eight Years Ago: Chocolate Olive Oil Cupcakes, Grilled Pizza, Roasted Chicken Salad
Seven Years Ago: Simple Marinara Sauce, Why I Cook
Six Years Ago: Roasted Rhubarb Jam, Parallel Lives, Lemon Olive Oil Cake
Five Years Ago: Roasted Strawberry Basil Sauce, How to Cook Perfect Sunny Side Up Eggs
Four Years Ago: Simple Strawberry Pie, Strawberry Blood Orange Jam
Three Years Ago: Perfect Chocolate Chip Cookies, Peanut Butter & Banana Smoothie
Two Years Ago: How to Poach Salmon, Stuffed Cheeseburgers, Italian Cadillac, Fried Chicken Bites
One Year Ago: Strawberry Ginger Crumb Muffins, Cherry Strawberry Pie, Raspberry Violet Jam, Creamy French Dressing