It’s been a while, but today I decided to write about a non-recipe recipe. Bread crumbs. Most likely when you think of that ingredient you envision a cylindrical cardboard container in your cupboard. Until about a year ago, I did also. If I was going to make meatballs, eggplant parmesan, or zucchini fries, I would need to have this ingredient on hand.
I had heard plenty of chefs recommend that cooks make their own bread crumbs. However, I always thought it was easier to buy them, until one day I had a realization. Neither my husband nor I eat much bread, but we have children that do. Well, except for the heels of the loaf. So, when a loaf of bread was “done”, our chickens would receive the unwanted heels.
For some reason, a light bulb popper into my head that day. What if I put these heels of bread into my freezer until the next time I needed bread crumbs? A few seconds in a food processor and I would have fresh bread crumbs. A few more minutes and I would have dried bread crumbs. Plus, I could season the bread crumbs to my liking.
While this realization may not be prize worthy, it definitely has been a nice addition to my cooking repertoire. The few seconds, or minutes, that it takes to make these bread crumbs are worth for the flavor and freshness the crumbs impart.
- 1 slice bread
- Place bread into food processor. (I personally find my Magic Bullet to work well. Its small size makes for quick clean-up.)
- Process until converted into small crumbs.
- If using fresh bread crumbs, you are done.
- To make dry bread crumbs, heat a non-stick skillet over medium heat. Add bread crumbs and any desired herbs.
- Oregano, basil, thyme, and rosemary are good choices, but you can add any herbs that will coordinate well with your dish. Stir occasionally, so that crumbs brown evenly, cooking for 3-5 minutes.
- One slice of bread makes approximately a half-cup of bread crumbs.