I have been keeping all our bread heels and bits for a long time now, usually making them into croutons, but lately have been making bread crumbs from them. Huge epiphany for me—you need to make them bread crumbs before you bake or toast them (the food processor makes this super easy) not after, because they just never get small enough otherwise. So, I got smart and have been making them a lot since this discovery, but haven't found a ton of uses for them. Weird, I know. I don't eat chicken and my girls prefer chicken fingers not made from my bread crumbs (ahem) so besides brown bettys, I haven't used them much, until now.
Okay, not the gross happy hour kind (although I never met a fried mozerella stick I didn't like) but this more genteel version—rounds of chevre that have first been dipped in egg and then coated with bread crumbs (straight from the freezer) and then browned in a little butter in a pan while I get the salad ready. It's pure heaven. The girls don't appreciate the fried cheese smell, but this is just too good for me to worry about it. I make a bunch at once and then just keep them in the fridge to fry up when I want them (everyday.)
This salad is with beets and a bit of chopped walnuts and this crazy good salad dressing I have been making which is a 3:1 olive oil, sherry vinegar, and a touch of maple syrup and Dijon mustard. I heat the beets first. I also have been making this fried chevre with a salad of greens, the same dressing, and oranges. Outstanding
How do you use bread crumbs? (I feel I have asked this before, forgive me.) I have also used them for a cauliflower bake, zucchini fingers, and of course on mac & cheese.
Unrelated: the new apron theme over on Tie One On is posted! I think it's a real fun one.