Toasted Bread Crumb And Butter Sauce Recipes

GARLIC BREADCRUMB TOPPING FOR PASTA

Steps:

• Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

BUTTERED TOAST BREAD SAUCE

Steps:

• In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
• Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
• Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
• While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
• Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.

TOASTED BREAD-AND-BUTTER PUDDING

Steps:

• Preheat oven to 350°F.
• Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
• Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
• Pour custard evenly over toast and let stand 15 minutes.
• Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS

Steps:

• Preheat the oven to 450°F
• In a small saucepan, melt the butter over low heat.
• Skim off the foam from the surface of the butter.
• Remove from the heat.
• In a food processor, pulse the bread to coarse crumbs.
• Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
• Bake for about 2 minutes, until golden brown.
• On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
• Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
• Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
• In a stainless steel bowl, mix the egg yolks with the boiling water.
• Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
• Remove from the heat.
• Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
• Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
• Whisk in the mint and thyme.
• Transfer the broccoli to a platter; pour the hollandaise sauce on top.
• Sprinkle with the bread crumbs and serve.

TOASTED BREAD SAUCE

Steps:

• Toast the bread until dark brown, then leave to cool. Blitz in a food processor to rough crumbs.
• Heat half the oil in a saucepan and cook the onion for 10 mins until just brown and sticky. Add the bay, thyme and milk, then season with the spices and salt and pepper. Bring to the boil and simmer for 5 mins.
• Remove the herbs, then stir in all but a handful of the breadcrumbs. Cook over a low heat until thick. If you like, blitz until smooth. Will keep, chilled, for two days.
• Meanwhile, fry the rest of the crumbs in the remaining oil until golden.
• Add the cream to the sauce and heat through, then tip into a dish and spoon over the fried crumbs and a drizzle more oil. Will keep, covered, in the fridge for up to two days.

TOASTED BREAD CRUMB AND BUTTER SAUCE

Steps:

• Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
• Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
• Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly. Keep at low simmer until the pasta is ready.
• Toss cooked pasta and sauce together in the skillet. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
• Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
• Toss cooked pasta and sauce together in the skillet. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving. This sauce is especially good with Ricotta Ravioli.
• Egg pasta-tagliatelle
• Cornmeal pasta
• Ricotta Ravioli (page 181)
• Potato, Leek, and Bacon Ravioli (page 186)
• A simple pasta such as rigatoni or linguine