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[1] A panettone parfait for breakfast or for dessert (photo © Whole Foods Market). [2] Panettone is also a delicious breakfast bread (photo © Bauducco). [3] Tangerines, a type of mandarin (photo © Melissa’s Produce). Just when we’d turned the last of our panettone into French toast for New Year’s Day breakfast, another panettone…
Continue reading “RECIPE: Panettone Yogurt Parfait & More Panettone Recipes”
We no longer use American bread crumbs. For several years, our crumb of choice is panko, the crispy bread crumb used in Japanese cuisine (think tonkatsu and crunchy sushi rolls). They’re actually “bread flakes” rather than bread crumbs. Panko is made in small flakes, not ground into crumbs like traditional bread crumbs. The flakes provide…
Continue reading “TIP OF THE DAY: Panko, Japanese Bread Crumbs”
You’ve just purchased or baked a delicious artisan bread, but have only eaten part of it. How do you preserve the rest? One option is to wrap it and stick it in the freezer. But bread easily picks up freezer odors; and even half a loaf takes up a decent amount of room. To the…
Continue reading “TIP OF THE DAY: Bread Bags That Keep Bread Fresh”
For crunch, toss breadcrumbs on your pasta (photo © Monkey Business | Fotolia). In southern Italy, toasted breadcrumbs, instead of grated cheese, are often sprinkled over pasta. You don’t even need a sauce for this authentic recipe—just toss the pasta in extra virgin olive oil. The custom survives in the U.S. largely as macaroni…
Continue reading “TIP OF THE DAY: Pasta & Breadcrumbs”
Don’t be fooled by package ingredients. If it doesn’t say whole wheat or whole grain, it isn’t. (This sandwich bread is.) Yesterday, we were at the bagel shop perusing our choices. While leaning towards the “everything” bagel, we decided that, as a trade off for all the carbs and cream cheese fat, we should at…
Continue reading “TIP OF THE DAY: Be Sure It’s Whole Grain Bread”
