Crumbing It

One of the essentials of any kitchen is a container of bread crumbs. They're not only good for coating fried foods but also acting as a filler and a topping for many dishes,.Breadcrumbs are one of the easiest things to create along with helping to repurpose  leftover bread and rolls.

Breadcrumbs are a pantry must have. They can be easily bought but also can be easily made. If you don;t have the time to take out the food processor , then buy the Progresso brand. They even have jumped on the panko bandwagon, producing the lighter,cruncher Japanese style ones. You can use their plain or for more flavor , their herb laced Italian style or  their Parmesan flavors. These last would be good for chicken Parmesan, however both flavors may be too overpowering for soups and meat loafs. Home made crumbs are another choice, and a better one. You can leave them plain or add a dash of dried oregano or rosemary. The best breads for this  are Italian and French  They produce a fine, almost sawdust like crumb that makes for excellent coating. I usually make my crumbs from Saltines or oyster crackers. Cracker meal has a richer flavor and also fries up nicely. It's usually half a sleeve of Saltines plus oregano, sea salt , and pepper ground together.It's my go to for when I make fried artichoke hearts. It also keeps well in the fridge and, since I always have crackers in the house, I 'm never at a loss.


Breadcrumbs are great for frying any kind of meat and fish. Many home chefs love to make breaded pork chops. This is an easy cook and the crumbs are great for absorbing the fat.Use cracker meal for a lighter fry up. Their flavor will compliment the rich earthy sweetness of the pork. Breaded chicken cutlets are another way to go. If you want a crisper bite go with the panko .Remember to first dip the cutlets into beaten egg and then dredge in the crumbs.You can make these a few days ahead like on a weekend when there's more prep time available .Store the cutlets  in resealable freezer bags and then they can be frozen up to one month .As easy as it is t buy a box of Mrs. Pauls' or Gorton's  homemade fish sticks or fillets taste so much better. You do have to debone and cut the fish into manageable pieces  before the dipping and dredging. For a softer "crunch' use regular breadcrimbs, for more crunch try the panko. Breadcrumbs also make an excellent filler for soups. My family recipe for the Piemontese pane pesto or panpiest calls for a cup of breadcrumbs to be added to a mix of egg and broth. It really is the backbone of the soup, give it a comforting smooth texture along  with toning down the 'egginess"/ Breadcrumbs can also be used as filler for meat loaf too. Use about one cup of dried breadcrumbs. For more zing sub in the Italian style ones.

Always have a container of bread crumbs or cracker meal in the kitchen. They're versatile and can be used in a number of recipes. Buy them or make your own for a tasty coating for meats or as a thickener for soups.

Putting Your Mark On Classic Recipes

I love my family's recipes. They've been handed down to me from generations and centuries of good cooks. yesterday ,as you may recall I wrote about having a slight case of food poisoning from eating at my favorite buffet. It was pompeist ,the Piedmontese version of egg drop soup that came to my rescue .I made a pot of it to satisfy what hunger I had and to soothe a still troubled tummy.

Pompeist, taken from the Italian zuppa di pane pesto or breadcrumb soup is a relative simple affair. It;s just chicken, beef or vegetable broth as a base with a half cup of plain bread crumbs and two beaten eggs tossed in. Cook it until it resembles Chinese egg drop soup (it's kind of a variation really). Sometimes the ingredients work against you. The crumbs turn into sodden lumps with powdery dry interiors while the cooked eggs form floss like strings that get stuck between the teeth. That has happened to me for most of the times I've made it. Not yesterday. The texture was perfect and creamy. I added a cup of breadcrumbs to four and a half cups of vegetable broth. Instead of two eggs I increased to three. My pompeist has a reputation for being bland so I added freshly ground sea salt and pepper .Again this was a great idea It has the right amount of saltiness and bite.

It was also good reheated today. My stomach is still recovering and I just wanted something bland for it. Reheated the pompeist was still perfect.its' texture still was thick and creamy as if I had added milk. The taste was even better, as all reheated dishes usually are.

I' m proud of myself for putting my own spin on this family classic. I can't wait to start on other family recipes. Have I got plans for them!!!!