Bread crumbs are a great way to salvage the last slice or two of bread that's in danger of getting tossed. And, with bread prices spiking, we don't want to waste a single crumb.
Making bread crumbs is as simple as whirring a few slices in a food processor or blender. Any type of bread will work -- from white sandwich slices to seven-grain to bagels and English muffins. You'll get beautiful crumbs for topping casseroles or adding to meatloaf or croquets. In today's recipe for Pasta With Bread Crumbs, they're the star of the show.
"This is my new favorite dinner," Beverly's daughter said after tasting penne mixed with cheese and buttery toasted crumbs seasoned with garlic and herbs. It's one of those recipes that seems too simple to be so good. And while it's hearty enough for a meatless main course, it also makes a wonderful side dish.
To make crumbs, freeze odd slices of bread in a plastic freezer bag until you get half a bag or so. Let the bread thaw in the bag, on the counter, for about 10 minutes (depending on slice size). Then fill the processor (or blender) halfway with bread, and process until most of the bread becomes coarse crumbs. Stop the motor and stir, then pulse the motor, stopping to stir again as necessary, until the desired crumb consistency is reached.
We like to make both coarse and extra-fine crumbs, keeping some soft and toasting some for dry crumbs similar to store-bought. To get dry crumbs, toast at 350 degrees in a jellyroll pan until the moisture evaporates and the crumbs are crisp and light brown, stirring well every 10 minutes. (Toasting time depends on the type of bread, crumb texture and amount.)
Freeze soft or dry crumbs in a heavy zipper-top bag for up to six months. No need to defrost before using. Bang the bag on the counter and scoop out the desired amount, and the crumbs thaw almost instantly.
Another handy way to use extra bread is to make cubes. Simply cut the slices into roughly 1-inch cubes. They also freeze for six months, and you can keep adding cubes to the bag until it's full. We like to use bread cubes in our Italian Bread Salad, which we've posted on our website at www.desperationdinners.com. Or you can find a recipe for very tasty croutons in our "Cheap. Fast. Good!" cookbook.
Saving those stray slices of bread for crumbs and cubes will save money and serve you well when dinnertime rolls around.
Beverly Mills and Alicia Ross are co-authors of "Cheap. Fast. Good!" They can be reached at Desperation Dinners, c/o United Media, 200 Madison Av., New York, NY 10016. Or visit their website at www.desperationdinners.com.
