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ENTERTAINMENT
September 4, 2008
Bring the tastes of Arctic Avenue to your house with these recipes from Barbera Seafood Market. DOM'S FAMOUS GARLIC CRABS 1 dozen cleaned crabs 1 cup olive oil 1 stick butter 10-12 cloves minced garlic Old Bay Seasoning to taste To clean crabs, remove top shell and run under water thoroughly to remove all dirt inside and on the surface of the crab. Sprinkle crabs with Old Bay. Melt butter with olive oil in sauce pan. Lightly cook garlic over low heat. Sauté crabs in pan with garlic mixture for about 15 minutes.
ENTERTAINMENT
October 16, 2008
Q: Is there a difference between calamari and squid? My whole family enjoys fried calamari and I was told that they are interchangeable. I use a mixture of egg and bread crumbs, dipping the calamari in egg first, then bread crumbs. Is there another method for crispy calamari? - Julie V. A: The word calamari is the plural for calamaro , which is the Italian word for squid. So anyone who hasn't had too many alcoholic beverages along with their calamari would obviously think that since calamari is the Italian word for squid, they must be one in the same.
FOOD
February 23, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " Eggplant parmesan has always been one of my favorite foods on this Earth. There are not too many versions I don't love, paper-thin slices stacked high, rounds breaded and fried and baked in a casserole, even thick chunks of eggplant roasted and drizzled with sauce and cheese. My daughter inherited my love of eggplant, but really preferred the traditional version, breaded and layered with cheese and sauce. But since she has celiac disease, we had to come up with a gluten-free version.
NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
FOOD
March 5, 1986 | By BARBARA GIBBONS, Special to the Daily News
Guess what's making a culinary comeback? The casserole. The casserole comeback is related to a growing fascination with the food of the '50s and '60s! (Also known as "The Great Junk Food Era. ") According to my recollection, the high point of that age was represented by "Tuna-Chip Casserole" . . . canned tunafish, cream of mushroom soup and potato chips, baked until brown. Serve with lots of water. If it hadn't been for canned cream soup, the '50s probably wouldn't have existed!
FOOD
April 2, 1995 | By Mary Carroll, FOR THE INQUIRER
Pates are savory combinations of ingredients packed into a loaf pan and baked slowly or pureed and refrigerated, then served sliced or spread onto crackers. They are the busy host's dream appetizer, since they can be made ahead. Plus, not much can go wrong with a pate. Pates made from vegetables and grains are considerably lower in fat and salt than those made with meat. But to get the rich flavor that pates deserve, you must saute the vegetables, herbs and other ingredients before baking or chilling the pate.
FOOD
November 7, 2001 | By RACHEL ROGALA For the Daily News
While a Weiner schnitzel is often called a sausage, it is always, most definitely, a cutlet. In Philadelphia, Weiner schnitzel is available at Ludwig's Garten, at 1315 Sansom St., where authentic German and Austrian delights are prepared. To make the Schnitzel Sandwich, the pork or veal is pounded until tender, then fried up in clarified butter and white wine. Grab a beer and it's Oktoberfest anytime! LUDWIG'S GARTEN SCHNITZEL SANDWICH 6 oz. pork loin or veal top round 2 eggs, beaten 1/2 cup flour 1/2 cup bread crumbs 2 oz. clarified butter 2 oz. white wine 1 wedge of lemon 3 slices of beefsteak tomato 2 leaves Romaine lettuce 2 slices bread of choice Pound the meat thin with mallet.
ENTERTAINMENT
February 28, 2001 | by Kent Steinriede For the Daily News
Mexico has the tastiest food carts and stands on the planet. Tacos, burritos, flautas and most of the other well-known Mexican dishes are actually street food south of the border. "In Mexico City, it's fast food," says Alfredo Aguilar, chef and owner of Las Cazuelas, 426 W. Girard Ave. (215-351-9144). On nearly every corner of the world's largest city is a stand selling tacos y tortas. "You normally get them for lunch. " In the United States, tacos are becoming as common as pizza.
NEWS
April 26, 2012 | Craig LaBan
For garlic bread crumbs (makes more than needed for recipe): 12-ounce loaf of (sourdough or baguette) day-old bread, sliced. ½ cup garlic oil For mushrooms: 3 cups fresh mixed mushrooms (oysters, maitakes, shiitakes, beech, king oysters) 3 tablespoons olive oil, for roasting mushrooms For macaroni: 5 cups milk ½ large yellow onion, chopped, about 1 cup 2 garlic cloves, smashed with the flat side of a knife, skin left on 4 parsley sprigs 4 fresh oregano or marjoram sprigs 3 fresh thyme sprigs 3 bay leaves 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons softened butter (for buttering dish)
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NEWS
November 19, 2012 | By Lisa Scottoline, Inquirer Columnist
Turns out you're never too old to call your mother about a recipe. And regret it. We begin when I decide to cook a nice meal for Daughter Francesca, because we're about to start book tour. We eat french fries for dinner every book tour, and it's worth writing an entire book for an excuse to eat french fries. But if I eat french fries without being on a book tour, I start signing things. Occupational hazard. To stay on point, I decide to make eggplant parm, which I haven't made in years.
ENTERTAINMENT
October 18, 2012 | BY LARI ROBLING, For the Daily News
SHE'S THE Italian mother we all wish we had - making delicious dishes for friends and family. Her cakes steal the show at bake sales. She's Giovanna Damiani, who grew up in a small area outside Naples, Italy, and came to the United States in 1946. At her recent 90th birthday party, guests spanned four generations and included a friend from Brooklyn, N.Y., whom Damiani had worked with in Italy during World War II. A highlight was the signed Carlos Ruiz T-shirt she received. He's her favorite Phillie.
NEWS
May 17, 2012
2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.
NEWS
April 26, 2012 | Craig LaBan
For garlic bread crumbs (makes more than needed for recipe): 12-ounce loaf of (sourdough or baguette) day-old bread, sliced. ½ cup garlic oil For mushrooms: 3 cups fresh mixed mushrooms (oysters, maitakes, shiitakes, beech, king oysters) 3 tablespoons olive oil, for roasting mushrooms For macaroni: 5 cups milk ½ large yellow onion, chopped, about 1 cup 2 garlic cloves, smashed with the flat side of a knife, skin left on 4 parsley sprigs 4 fresh oregano or marjoram sprigs 3 fresh thyme sprigs 3 bay leaves 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons softened butter (for buttering dish)
FOOD
February 23, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " Eggplant parmesan has always been one of my favorite foods on this Earth. There are not too many versions I don't love, paper-thin slices stacked high, rounds breaded and fried and baked in a casserole, even thick chunks of eggplant roasted and drizzled with sauce and cheese. My daughter inherited my love of eggplant, but really preferred the traditional version, breaded and layered with cheese and sauce. But since she has celiac disease, we had to come up with a gluten-free version.
FOOD
June 16, 2011 | By Ashley Primis, Inquirer Staff Writer
Food Network chef Tyler Florence never overlooks the little things in life. In 2009, he whipped up Sprout, a successful organic baby food line (available at select Wegmans and Whole Foods), and just this month, he released a kid-focused cookbook, Start Fresh: Your Child's Jump Start to Lifelong Healthy Eating (Rodale Books), geared toward parents who are busy but who actually have tastebuds. We couldn't resist this crowd-pleaser remake, nor the fact that you get a complete meal on one pan.   Halibut Fish Sticks With Green Beans and Potatoes Serves 4 adults or 6 kids 1/2 cup plus 2 tablespoons buttermilk 1 pound skinless halibut fillet, cut into 1-inch-wide fingers 1 cup panko bread crumbs 2 teaspoons fresh thyme leaves Salt and freshly ground pepper 1/2 pound assorted baby potatoes, scrubbed and quartered 1/2 pound green beans 2 tablespoons extra-virgin olive oil 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons sweet pickle relish 1 tablespoon capers, finely chopped 2 tablespoons chopped fresh parsley 1. Preheat the oven to 400 degrees.
ENTERTAINMENT
March 3, 2011
Here are recipes adapted from Genuine Food: Down-to-Earth Cooking for People Who Love to Eat . The fruit plays off the rich gaminess of the lamb and the spices add a subtle background flavor in this Moroccan-inspired dish. Serve for a weeknight dinner with a green salad and basmati rice or as a starter for a dinner party. The best part is that you can prep the onions ahead and pop them in the oven before dinner. ROASTED SWEET ONIONS STUFFED WITH GROUND LAMB AND APRICOTS 4 medium Vidalia onions 1 1/2 cups chicken stock 1/2 cup dried apricots (about 16)
ENTERTAINMENT
March 18, 2010 | By CHRISTINE FISHER, fisherc@phillynews.com 215-854-5444
Nhu Huynh, a clinical oncology nutritionist who works with Chef Jack Shoop at the Cancer Treatment Centers of America facility in the Northeast, recommends a diet high in lean proteins, fruits and vegetables for everybody. For cancer patients, Huynh prefers baking, boiling or grilling foods, because digesting fried foods requires extra enzymes that may be deficient in a patient's system. Nutrient-rich soups and smoothies also are easier on a delicate digestive system. Herb and spice marinades add flavor and some have cancer-fighting properties, Huynh said.
ENTERTAINMENT
October 16, 2008
Q: Is there a difference between calamari and squid? My whole family enjoys fried calamari and I was told that they are interchangeable. I use a mixture of egg and bread crumbs, dipping the calamari in egg first, then bread crumbs. Is there another method for crispy calamari? - Julie V. A: The word calamari is the plural for calamaro , which is the Italian word for squid. So anyone who hasn't had too many alcoholic beverages along with their calamari would obviously think that since calamari is the Italian word for squid, they must be one in the same.
ENTERTAINMENT
September 4, 2008
Bring the tastes of Arctic Avenue to your house with these recipes from Barbera Seafood Market. DOM'S FAMOUS GARLIC CRABS 1 dozen cleaned crabs 1 cup olive oil 1 stick butter 10-12 cloves minced garlic Old Bay Seasoning to taste To clean crabs, remove top shell and run under water thoroughly to remove all dirt inside and on the surface of the crab. Sprinkle crabs with Old Bay. Melt butter with olive oil in sauce pan. Lightly cook garlic over low heat. Sauté crabs in pan with garlic mixture for about 15 minutes.
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