BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
Provided by Debbwl
Categories < 15 Mins
Time 6m
Yield 6 Tablespoons
Number Of Ingredients 2
Steps:
- Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
BROILED LEEKS WITH BUTTERED BREAD CRUMBS
Categories Side Broil Vegetarian Quick & Easy Leek Gourmet
Yield Serves 2 as a side dish
Number Of Ingredients 3
Steps:
- Trim leeks and discard most of dark-green parts. Cut leeks in half lengthwise and wash well, keeping halves intact. Steam leeks 15 minutes, or until tender. Arrange leeks, cut sides up, on a buttered baking sheet.
- Preheat broiler.
- In a small saucepan melt butter and stir in bread crumbs and salt and pepper to taste. Spoon bread crumb mixture onto leeks, patting down mixture with back of spoon to help adhere. Broil leeks 2 to 3 inches from heat until bread crumbs are golden brown, about 3 minutes.
BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
CREAMY BAKED LEEKS WITH CITRUS CRUMBS
This comforting dish is perfect served with steamed white fish
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Steam the leeks for 10 mins or until just tender, then drain and pat dry. Arrange in an ovenproof dish and spoon over the cheese sauce.
- Mix the breadcrumbs, cheese, lemon zest and thyme together. Scatter over the leeks and bake for 15-20 mins, until the leeks are cooked and the crumbs have turned golden and crisped up.
Nutrition Facts : Calories 209 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
BROILED LEEKS VINAIGRETTE
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Provided by David Tanis
Categories dinner, lunch, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
- Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
- Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
- Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
- Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
- Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
BREADED FILLETS OF SOLE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
- Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
- Put the flour in a flat dish and toss the fillets in it. Shake off excess.
- Put bread crumbs in a flat dish.
- Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
- Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
- Pour off the oil from the skillet and wipe it out with paper towels.
- Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 26 grams, Carbohydrate 72 grams, Fat 40 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
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