[1] Vicia’s chicken-fried white asparagus, served with pickled ramp chicken sauce and whey onions (photo © Vicia Restaurant | St. Louis).

[2] Vicia’s chicken-fried carrots with whipped feta aïoli (photo © Vicia Restaurant | St. Louis).

[3] Panko bread “flakes,” not crumbs (photo by Kndynt2099 is licensed under CC BY-NC 2).

[4] Panko bread crumbs. They are also available gluten-free (photo © Kikkoman USA).

[5] Panko-coated oven-baked sweet potato fries. Here’s the recipe (photo © Kikkoman).

We were going to say “Southern Fried Veggies” instead of Panko Oven Fried Vegetables, but Southern fried chicken uses seasoned flour.

Here, we’re using panko breadcrumbs [photos #3 and #4]. There’s more about panko below.

This article was inspired by Vicia Restaurant in St. Louis—and their yummy panko-coated vegetables, in photos #1 and #2.

The restaurant celebrates the elevation of vegetables from conventional recipes to exciting ones.

We can hardly claim the level of know-how and skill as the chefs at Vicia, but we created our own version of the recipe, with a major difference:

We’ve cut back on fried foods; so we baked the vegetables instead.
 
 
RECIPE: OVEN-FRIED PANKO ASPARAGUS

You can use this recipe with other vegetables, too.

 
A common variation is to add parmesan to the breadcrumbs. Just substitute 1/2 cup fresh-grated parmesan for 1/2 cup of the panko.

Ingredients

 
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*Also check out our selection of dips and dipping sauce recipes.
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Preparation

 

WHAT IS PANKO?

Panko is actually bread “flakes” rather than breadcrumbs.

The difference is that conventional bread crumbs are ground into tiny bits, while panko are small flakes.

However, companies that sell them in the U.S. call them breadcrumbs, so as not to confuse customers.

They allow foods to stay crispier longer. You can buy panko in the Asian products section in most markets.

Panko are made from specially baked, oblong, crustless loaves.

The larger and lighter flakes that are produced coat the food without “packing down” like regular bread crumbs.

Panko can be used with baked or fried foods and with sweet products too (panko-fried Oreos, anyone?).

You can find seasoned and unseasoned panko.

And you can use panko for many things, including French toast.

Check out these recipes from Kikkoman.
 
 
PANKO HISTORY

In 1543, Portuguese merchant ships initiated the first contact with Japan. There began a cultural exchange with the traders and European missionaries, and among other things, the Japanese learned to bake bread.

This ultimately led to tempura, tonkatsu, and other fried Japanese foods we now enjoy [source].

Western culture began to be become prominent during the Meiji Era, a 44-year period from 1868 to 1912.

Restaurants in major towns began to provide Western-style cuisine, including foods that were coated in breadcrumbs, such as croquettes and fried fish.

Most of the breadcrumbs of the time were made from crushed biscuits and crackers, which were very expensive. Chefs, started to use sliced bread to make breadcrumbs.

After the loaves are air-dried overnight, a special food processor cuts them into long crumbs, or flakes. These were different from the tiny European-style crumbs, made by grinding the dried bread [source].

March 21st is National Tiramisu Day.

Tiramisu is such a popular restaurant dessert, yet few people make it at home. It’s less work than an apple pie!

In addition to classic tiramisu, we have a variation for people who don’t like coffee: a lemon tiramisu, below.

Check out the history of tiramisu.
 
 
RECIPE #1: EASY TIRAMISU

Thanks to Westside Market in New York City for the recipe (photo #1).

Note that this recipe uses raw eggs. If you are concerned about raw eggs, be sure to purchase pasteurized eggs.

Ingredients

 
Preparation

1. BEAT the egg yolks and ¼ cup sugar with an electric mixer on high speed, until it’s thick and pale yellow, about 3 minutes.

2. MASH the mascarpone in a large bowl with a rubber spatula until smooth, then fold in the yolk mixture.

3. WHIP the egg whites with clean beaters until stiff peaks form. Fold into the mascarpone mixture.

4. MIX together the coffee, rum and remaining ¼ cup sugar until the sugar dissolves; let cool.

5. TRIM half of the ladyfingers to line bottom of 9 x 13 inch serving dish. One at a time, briefly dip the ladyfingers into the coffee mixture and arrange in the dish. Press firmly with your fingers to make even layer.

6. SPREAD with half of the mascarpone mixture. Repeat with the remaining ladyfingers and coffee mixture, but do not press the ladyfingers. Spread with remaining mascarpone mixture.

7. COVER and refrigerate for at least 3 hours. Sift the cocoa powder over top. Serve, garnishing each portion with espresso beans.
 

 
RECIPE #2: LEMON TIRAMISU

If you’re not a coffee lover—or if you simply like lemon—here’s a variation that replaces the coffee with lemon.

This is a no-cook, no-bake dessert. The recipe (photo #4) is courtesy of Wisconsin Milk Marketing Board, Inc.
 
Ingredients

 
Preparation

1. COMBINE the lemon juice and 3 tablespoons confectioners sugar in small bowl. Stir to dissolve sugar. Add sherry, as desired. Reserve three (doubled) lady fingers for garnish.

2. BRUSH the bottom of an 8-inch square glass dish lightly with the lemon juice mixture. Place one layer of split ladyfingers, cut side up, over the bottom of the dish. Brush with half of the lemon juice mixture.

3. BEAT the cream in a large mixer bowl until soft peaks form. Beat in 1/4 cup of the remaining confectioners sugar; set aside.

[1] A slice of classic tiramisu (photo © Westside Market | New York City).

[2] Tiramisu cupcakes. Here’s the recipe from Bella Baker (photo © Bella Baker; site now closed).

[3] A tiramisu cake from Mackenzie Ltd. Here’s their current version, sold online (photo © Mackenzie Ltd).

[4] Lemon tiramisu. The recipe is at left (photo © Wisconsin Milk Marketing Board).

5. BEAT the lemon curd and yogurt on the medium speed of the electric mixer until blended. Spread half of the lemon curd mixture over the ladyfingers; top with half of the cheese mixture. Place another layer of ladyfingers, cut side up, over the cheese mixture. Brush with remaining lemon juice mixture. Layer with the remaining lemon curd and cheese mixtures.

6. PLACE the reserved ladyfingers in a food processor or blender; process to fine crumbs and sprinkle over the tiramisu. Cover and chill at least 6 hours.
 
 
MORE VARIATIONS ON TIRAMISU

People who know the religious significance of challah may raise an eyebrow at our headline. (There’s more about challah below).

The sandwich may be tongue-in-cheek [photo #1], but it’s delicious. Here’s our adaptation of the recipe.

Beer is a great beverage pairing.

Prosciutto is the cured hind leg of the pig, as is American ham. The cure is different, creating a quite different result—more elegant and refined flavor.

Don’t want prosciutto? Here’s a recipe for a fried chicken sandwich on challah.
 
 
RECIPE: PROSCIUTTO SANDWICH ON CHALLAH

Ingredients

 
Preparation

1. SLICE a loaf of challah, or a challah roll.

2. BUTTER one side, add mustard to the other.

3. ADD the prosciutto and any other ingredients.
 
 
AMERICAN PROSCIUTTO

La Quercia (La KWAIR-cha—the name means “The Oak” in Italian) is an Iowa-based producer of classic Italian cured meats (called salume in Italian).

The company was founded by Herb and Kathy Eckhouse to create premium quality American prosciutto.

Their love of cured meats emerged from three-plus years of living in Parma, Italy, the area where prosciutto originated.

When the couple returned to the U.S., they wanted to create their own artisan prosciutto.

After launching their prosciutto to great acclaim, they developed additional cured meats (salume): coppa, guanciale, lardo, lomo, pancetta, speck and more.

Here’s more about pork products and pork cuts.

The handcrafted products are available at better markets. Visit the La Quercia website for more information and a store locator.

 
WHAT IS CHALLAH?

Challah is a braided, sweetened egg bread (photo #6) that is part of the celebration of the Jewish Sabbath.

Jewish custom requires that Sabbath and holiday meals begin with challah.

The word refers to a mitzvah (tithe) of bread, a portion that was separated from the dough before the loaf was formed and braided.

It was given to the Kohen, the priests in the temples, who had no income. This portion of the dough was sanctified and tithed; the remainder was used for ordinary consumption.

Challah has been part of Jewish life for millennia. It is mentioned in the Pentateuch, the first five books of the Old Testament.

While challah has been a part of Jewish kosher cuisine, modern times have encouraged different uses for the tasty bread.
 
 
TODAY’S CHALLAH

Challah has taken an evolutionary detour from the traditional rectangular, braided, ceremonial loaf to modern uses and different shapes (photo #2).

Why?

 
Challah is now used for:

 
…and the all-time favorite use, French Toast.
 
 
If you can’t find a challah at the supermarket, here’s a recipe to bake your own challah.

[1] A prosciutto sandwich on buttered challah, by La Quercia (photo © DiBruno Bros | Philadelphia).

[2] Different shapes of modern challah (photo © Hot Bread Kitchen).

[3] Challah Bread Pudding. Here’s the recipe (photo © Good Eggs).

[4] Chocolate Orange Challah. Here’s the recipe from Yin + Yolk (photo © Yin + Yolk).

[5] Olive challah (photo by Sue Ding | The Nibble).

[6] A classic challah. Here’s the recipe (photo © King Arthur Flour).

Challah is now made in flavors, savory and sweet.

 
We’ve been fortunate to try a number of flavored challahs, and pronounce them excellent, a real treat.

You can find many recipes, both savory and sweet, online.

[1] Green Goddess Spring Pizza, which can be enjoyed year-round, of course (photo © Broma Bakery | DeLallo).

[2] Pea shoots (photo © Hannah Kaminsky | Bittersweet Blog).

[3] Spring peas, also called English peas and garden peas (photo © John Woodhouse | Woodhouse Chocolate).

[4] A white pizza topped with peas, pea shoots and shaved pecorino (photo © King Arthur Flour).

Celebrate spring with a green pizza: green from spring veggies and pesto sauce instead of marinara.

It’s topped with a fresh green salad. Year-round, we enjoy fresh arugula and basil atop a plain marinara pizza, so we knew we’d like this one.

The recipe was developed by Sarah of Broma Bakery, and sent to us by DeLallo, of whose products she’s a fan (so are we).

If you love to bake—or want a reason to start—sign up for the Broma Bakery Blog.
 
 
RECIPE #1: GREEN GODDESS SPRING PIZZA

This recipe can be made year-round, except for the pea shoots which are only available in the March-April time frame.

If you can find them (at a specialty produce store or farmers market), top the pizza with pea shoots and tendrils.

Pea shoots are the edible leaves of the spring peas (a.k.a. English peas, garden peas)†.

You can substitute microgreens.

Sarah used the DeLallo Pizza Dough Kit, but you can substitute prepared dough.

Ingredients For 2 Ten-Inch Pizzas

 
For The Salad Topping

 
Recipe Variations

 
Preparation

1. PREHEAT the oven to its highest temperature. Line 2 cookie sheets with parchment paper and set aside.

2. ROLL the pizza dough into two 10-inch rounds. Set them on the parchment-covered cookie sheets, and brush a bit of olive oil around the edges (this helps deliver a crispy edge).

3. SPREAD the pesto all over the dough, except for leaving a bare 1-inch edge. Top with the mozzarella, scallions and zucchini.

4. BAKE for 8-10 minutes, until the crust is golden and the mozzarella is bubbling. Meanwhile…

5. PREPARE the salad topping. When you are almost ready to remove the pizzas from the oven, toss the watercress and snap peas in the Green Goddess dressing.

6. REMOVE the pizzas from the oven, top with the salad and serve.
 
 
>>> CHECK OUT THE HISTORY OF GREEN GODDESS DRESSING <<<
 
 
>>> MORE GREEN PIZZA RECIPES <<<
 
 
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*Pea pods take the 60-70 days to mature, but pea shoots, the first sprouting of the plant, can be harvested within 2 to 4 weeks. When pea shoots are harvested, a percentage may regrow into a second crop; but pea pods will not grow on the plants: It’s either shoots or peas.

We recently dined at a wonderfully creative new restaurant in New York City, Frevo.

A cheese course is typically served before dessert, or instead of it. Quite a few connoisseurs prefer to end dinner with cheese instead of something sweet.

Our cheese course consisted of Comte cheese, shaved into pappardelle-size ribbons (fettuccine size works, too), drizzled with honey and topped with a frico of Comte.

Alas, we don’t have a photo of the ribbons of cheese drizzled with honey. They’re hidden under the fricos in photo #1.

You can use any cheese that can be grated into ribbons. These are typically any semi-hard cheese: Cheddar, Colby, Comte, Gouda, Manchego, Provolone, and others†.

If you enjoy fine cheese, don’t wait until your next dinner party. Start pairing sweet condiments with cheese ASAP. In the words of Nike, just do it!

You don’t have to grate it or top it with a frico.
 
 
WHAT’S A FRICO?

A frico (FREE-co) is a delicate, lacy baked cheese thin that originated in Italy*.

The only ingredient in frico is cheese unless you want to add herbs or spices. The grated cheese is scooped onto a cookie sheet and baked until crisp.

You can bake your own, with your cheese of choice and a grater and an oven. Cheese is the only ingredient unless you want to add herbs or spices.

Or, purchase them from Parm Crisps, plain or with different flavors, including Jalapeño and Sesame (photo #5).

But the reason we created this article is not for the frico, but for what Frevo did with it.

It was perhaps the most delightful cheese course we’ve ever had.

They drizzled honey over it, and added a side of honey mousse (photo #1), leading to today’s tip:
 
 
PAIRING CHEESE WITH SWEET CONDIMENTS

The idea is pretty conventional outside of the U.S., although some cheeseboard ingredient lists recommend it.

And in the American South, hosts have long topped a block of cream cheese with preserves or pepper jelly.

So we begin with a selection of sweet condiments that you can serve with your next cheese plate.

 
The condiments can be added as a drizzle over the cheese, a dollop on the plate, a circle of polka dots near the edge of the plate, or your own creative approach.
 
 
OUR FAVORITE PAIRINGS

If these seem bizarre to you, they are time-honored pairings among cheesemongers and connoisseurs. Try it before you judge it!

Why do they work? The flavor combinations are salty plus sweet, mild plus savory, sharp plus fruity.

 
But the wonderful thing about pairing cheese with sweet condiments is that you can mix and match until you find your own heavenly cheese course.
 
 
>>> THE NIBBLE’S GUIDE TO CHEESE CONDIMENTS <<<

[1] Our delightful cheese course at Frevo in New York City. Shaved ribbons of cheese are mounded and drizzled with honey, then topped with the fricos. The side condiment is honey mousse (photo © Frevo Restaurant | New York City).

[2] Frevo has a special device to make long ribbons, but we used our Microplane ribbon grater and made short ones like these from Cheddar, which we mounded on each plate (photo © Microplane).

[3] Black cherry confit with Manchego cheese. Shave the Manchego into ribbons (photo © Murray’s Cheese).

[4] Honey is a delicious condiment pairing with most cheeses. If you don’t have a honey drizzler a.k.a. dipper like the one in the photo, freestyle with an implement you do have. Savannah Bee sells a honey blended specifically for cheese (photo © Savannah Bee).

[5] Parm Crisps are bite-size fricos (photo © Parm Crisps).

*In the Italian region of Friuli, frico refers to a dish of heated cheese and other ingredients, such as potatoes. It is baked in a round pan, is soft, and served in slices (like pizza). There is also a thin, crunchy version, similar to the frico described above, which is used as an appetizer or a garnish. While the first version has been made for centuries,the crunchy version is more recent.

The cheeses in the Semi-Hard category include a broad range of textures, from semi-firm to very firm; and from cheeses that are only weeks old to those aged up to several months or more. Because these cheeses contain less moisture than the soft and soft-ripened types, they hold their shape much better. Examples include young Asiago, Cheddar, Colby, Edam, Fontinella, aged Gouda, Manchego, Provolone and Queso Blanco. The difference between semi-hard and semi-soft cheese is one of moisture: Semi-soft cheese contains more than 45% water, while semi-hard cheeses contain 30% to 45%. A cheese can start as semi-soft, then move to semi-hard via aging, which evaporates the moisture.