Bread crumbs aren’t just bread crumbs anymore, in fact, bread crumbs offer the Chef many opportunities to add a “gratin of greatness” to your dishes.
Most Chefs think of bread crumbs as either Plain, Italian or “Japanese” Panko. And their uses, as either a filler (crab cakes or meatloaf for instance), a thickener, usually in soups, such as the classic Tuscan soups Ribolitta and Pappa al Pomodoro, and, of course, as a topping or gratin on casserole dishes, roasted vegetables and pasta dishes.
The classis Gremolata is a perfect example of this.
But as far as the flavorings that are added to bread crumbs, beyond an oil or butter, Chefs usually stick to Italian herbs, garlic, grated cheese, pepper and occasionally, lemon zest.
And that’s all fine and good. Those flavors are amazing.
But there are others, and it’s sometimes the road less traveled makes all the difference in your cuisine.
With that thought in mind, we thought we’d explore that road less traveled to give you a glimpse of some of the ways you might consider your bread crumbs, as an opportunity for creative expression.
All of the suggestions below can be created using plain bread crumbs or plain panko crumbs.
As far as the exact proportions of bread crumbs to spices or to other ingredients, our suggestions are simply a starting point and should be adjusted you your taste so that they appropriately complement whatever product/s that you may be using them with.
For a baseline, we’ll presume approximately 2 cups of bread crumbs as your base and either clarified butter or an oil of your choice, to moisten your crumbs before adding the following:
- ¼ cup of Peanut Butter Powder or ½ cup of Ground Pistachio Nuts make an interesting gratin over some Thai or Indian inspired casserole dishes or even a chocolate custard with a gratin.
- 2 cups Shredded Sweetened Coconut. Is a typical coconut mixture used for Coconut Shrimp in a standard breading procedure.
- 3 TBSP Anchovy, or ¼ cup Katsuobushi /Dried Bonito Flakes or ½ cup Flaked Smoked (Whitefish). Fish are all an unusual but imaginative gratin over seafood pasta dishes. If using the Bonito, a splash of soy sauce and a drizzle is sesame oil in the bread crumbs is a consideration.
- 1/3 cup Curry Powder in your bread crumbs can be an excellent topping over everything from pasta dishes to a crust on chicken, lamb, pork, beef…you name it. Also as used in a 3-stage standard breading procedure.
- ¼ cup Chili Powder with ¼ cup Cumin (and Chipotle Powder or Cayenne as desired for some smoke and heat), creates a wonderful Southwest gratin or coating over so many dishes.
- 1/3 cup Barbecue Seasoning/Rub added to your bread crumbs can be a unique and delicious gratin over a casserole of pulled chicken, black beans, peppers and onions.
- 1 tablespoon each of freshly grated Orange, Lemon and Lime Zest can be a show stopping crust on grilled or pan-seared fish and complements them beautifully . A pinch or so of Old Bay Seasoning is also a nice touch. We recommend panko crumbs for this one.
- 2 tbsp Dark Cocoa with 2 tbsp Light Brown Sugar and 1 tsp of Cinnamon as an alternative topping to a Brule when lightly broiled over a vanilla or caramel custard.
The delightful crunch of a flavored bread crumb topping can be one more tool in the Chef’s culinary tool box to help create memorable dishes.