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[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.…
Continue reading “FOOD FUN: Panko-Coated Oven Fried Vegetables, A Yummy Recipe”
Panko Crusted Salmon with Ponzu. The recipe couldn’t be easier (photo © Kikkoman). Ever since we discovered them at Japanese restaurants, our breadcrumb of choice has been panko, the crispy bread crumb used in tempura, tonkatsu and crunchy sushi rolls, among other recipes. They’re crunchier and more flavorful than conventional bread crumbs. …
Continue reading “TIP OF THE DAY: Panko Japanese Breadcrumbs”
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”
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”
