Rolls

Bread Crumbs

April 7, 2020

Fresh, or soft, bread crumbs and dried bread crumbs begin at the same place. Both are easily made by processing sliced bread in a food processor or blender. Use white bread with a firm crumb, such as a good quality sandwich loaf. Avoid bread with an open, airy crumb or one with a dark crust. Sourdough bread will lend its own tart flavor, so it isn’t the best choice for bread crumbs, which should be neutral. Whether you keep the crust on or off it up to you.

For fresh bread crumbs, tear the fresh bread into pieces about 2 inches square, and process in a food processor or blender until pulverized. Store them in a resealable bag in the freezer for up to 2 months, they do not have to be thawed before using.

For dried bread crumbs, don’t use old, desiccated bread, or you could get off flavors. Instead, toast the sliced fresh bread until it is firm around the edges but not browned. As the bread cools, it will crisp. Process the lightly toasted bread in a food processor or blender until pulverized. Prepare just the amount of bread you need. Dried bread crumbs don’t store well.

You can make bread crumbs out of more than sandwich bread. Croissants, bagels, and rolls can all be turned into crumbs.

Panko are crisp, fluffy Japanese-style bread crumbs and are usually reserved for dishes where an especially crunchy coating is desired. They can be used in any recipe that calls for dried bread crumbs, either as a binder or filler for moist mixtures like meat loaf, or as breading for dishes like crab cakes.

To ensure a crisp crust on foods coated with bread crumbs and baked, spritz the coatings with cooking oil spray (olive or vegetable oil) before they go in the oven, and once again halfway through baking.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Sausages

May 24, 2017

Grilling season is officially here, although I grill all year round, and many are dusting off their grills. I grill everything from meats to fruits and vegetables, but I’m partial to grilling sausages.

The great thing about sausages is that the work is already done. It’s the quick cooking, preseasoned protein your dinner has been waiting for. Here are ways to use that beautiful & delicious sausage.

Potato Salad: Add lightly charred andouille to potato salad.

Burgers: Form loose spicy turkey sausage into patties, then cook. You’ll have instant burgers.

Kebabs: Skewer sliced smoked kielbasa for easy kebabs.

Tacos: Wrap grilled fresh chorizo in a tortilla with avocado and pico de gallo for instant tacos.

Sandwiches: Grill bratwurst with onions and peppers and throw it inside a roll.

Main Dish: Serve grilled merguez (North African sausage) with cucumbers and mint with a dollop of yogurt.

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“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Less Stress Holidays

December 19, 2015

Less Stress Holidays

Holiday time is a wonderful time of year, but let’s face it, there is plenty of stress that comes with it. During the holidays, it’s better to keep things as simple as possible.

Appetizers & Hors D’Oeuvres: Keep it simple. Serve a simple, but beautiful cheese platter. Add bowls of dried fruit and nuts, as they’re always very festive. I like to set up a small snack table set with bowls of olives, savory popcorn, and Marcona almonds. I also like to serve a crudité platter for guests who may not want to eat rich foods or are perhaps trying to eat a bit healthier around the holidays.

Plan Your Menu: If you’re having a sit-down dinner, try to make a menu that can be prepared somewhat in advance. Some great options might be a beef Bourguignon, braised short ribs, coq au vin or any other main dish that can be made the day before. I am a big proponent of choosing things to cook that can be prepped ahead of time. I like to start off a dinner party with a nice salad that incorporates some seasonal ingredients like pomegranates, pears, citrus or candied nuts. A winter squash soup is also a nice way to begin a meal. Dessert can be a simple winter fruit crisp or a spice cake served with ice cream.

Get A Head Count: When it comes to a holiday meal, any time of year, depending on the number of guests, a simple yet broad menu works best. For buffet holiday parties with over a dozen people, you might want to offer a couple of different entrees. Add a vegetable and perhaps roasted potatoes or roasted root vegetables. Offering a nice crisp green salad always rounds out the menu as well. Add some delicious small rolls or a sliced baguette and you’re good to go.

Serving A Nice Beverage: Then there are the beverages. Having a festive specialty drink is always welcomed by your guests. If you’re mixing the drinks yourself, keep it simple. Please don’t spend all of your time being a bartender at your own party. That’s no fun! You could mix a nice holiday punch bowl with an adult kick ahead of time. A splash of pomegranate liqueur or elderflower liqueur is a nice addition to prosecco or champagne. A white Christmas cosmo (made with white cranberry juice) is a holiday favorite. Make it in advance and when you’re ready to serve just shake with ice and serve.

Make In Advance: Many things can be done days before the party. Shopping for non-perishable foods like spices, flour, sugar can all be purchased many days before your party. You can also make your holiday cookie dough or pie crusts in advance. All you need to do is to make sure you freeze them until you’re ready to use them.

Keep Calm & Have Fun: The most important thing is to keep calm and have fun. A holiday party of any kind should be a time of joy for everyone, even the host. If you find yourself working way too hard to throw and plan a party then ask friends or family members for help. Perhaps a few good friends could bring a dish or two to help ease the stress on your kitchen. The goal is to have a good time with family and friends.

Happy Holidays From Tiny New York Kitchen!

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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