For really good crunch, yesterday’s bread can be used to make fresh bread crumbs in no time at all. Bread crumbs are perfect as a coating for fried fish, chicken cutlets, a roasted rack of lamb, or as a crust for vegetable gratins. What we learned: The results are far superior to anything that you can buy at the store. Rustic white, baguette, Italian, ciabatta can all be used, but avoid loaves with an overpowering sourdough taste.
Tear stale, dry bread into large chunks and drop them into a food processor fitted with the metal chopping blade. Pulse until you have a fluffy mix of crumbs. If your bread is still somewhat soft, slice it thin and place in a 250 degree oven until completely dry. Store fresh bread crumbs in a sealed zip-lock bag for about 2 weeks or in the freezer for a few months. Tip: If you don’t own a food processor, or just don’t want to haul it out, you can grate stale bread on the large holes of a box grater.
Recipe: No-Cream Gratin of Potatoes and Caramelized Onions
For our local friends, come see us at our Chef at Market Demonstration, October 19, 2008 at the FreshFarm Market, Dupont Circle, Washington, DC. 10:00 am – 1:00 pm.
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