Recipes with Panko Breadcrumbs

1) Baked fish: On a baking sheet covered with aluminum foil or parchment paper add sliced onions, lay the fish skin down, season with salt, garlic, pepper, and lime juice. Top with panko breadcrumbs (you can season your breadcrumbs with olive oil, thyme and salt). Bake for 10 to 15 minutes. Serve with rice and vegetables of your choice.


2) Vegetables: Boil green beans for a few minutes. Drain. Sauté beans in a skillet with butter or olive oil, garlic, soy sauce and seasonings. Top with panko when serving.


3) Meat: use fake meat or real meat: cut into thin strips, stir-fry with oil, salt, onions, and pepper. Add panko before serving.


4) Crusted chicken: when roasting chicken pieces, add the panko breadcrumbs on top of chicken in the last 10 minutes.

Panko Breadcrumbs

Panko breadcrumbs are a Japanese version of dry bread crumbs. The recipe, which is very easy, I found out recently and fell in love with it. The white panko is made from white bread with the crust removed, and the tan panko uses both the bread and the crust, sometimes I use wholewheat bread.

Ingredients
4 white bread slices (to make 1 cup of fresh panko)

Directions
1) Trimm off the crusts of the bread slices.

2) With a food processor, push chunks of bread through the shredding disk to make coarse crumbs.

3) Spread the crumbs on a baking sheet and bake at 300ºF/150ºC for 6 to 8 minutes.

The crumbs should be dry, not toasted and they should not be brown. Shake the sheet twice during baking.

You can flavor your dry or fresh bread crumbs with spices and herbs.

Panko can also be substituted for ordinary bread crumbs as coating food for frying, filling for meatloafs, meatballs and burgers, and as toppings for fish, salads, vegetables, and casserole dishes.

Brazilian Cheese Rolls

I got this recipe from a friend. It is very popular here in Brazil. You can have different shapes with the dough, kids love it. We call it "pão de queijo" if cheese balls or "biscoito" when they are rolled. This is a "gluten-free" recipe.

Ingredients

1 pound/500 g tapioca starch
1/3 cup milk
1 cup boiling milk
1 cup canola oil (I used 2/3 cup)
1 tablespoon salt
2 eggs
1/2 cup grated cheese (I do not add cheese)

1) In a bowl mix well the tapioca flour and 1/3 cup milk with your hands.

2) In a pan, bring to boil the 1 cup milk, salt and oil and add to the tapioca mixture using a wooden spoon. Add the eggs one at a time and then the grated cheese (or skip the cheese).

3) Make cheese balls or roll them into lines about 2 inches/5cm with your hands and bake them for 20/25 minutes at 400◦C/200◦C. They will be slightly golden on the outside. Cool them on a rack.

Waiter There's something in my... English Muffin Bread

I felt like so homesick for English muffins this week that I had to make some. As I did not have the time to make the muffins as they should be, that is, cooked on a griddle, as they are served mostly in the US and England, I baked it and served it with honey whipped butter on top and jelly. This bread is also great with scrambled eggs. I only tried a half recipe, but here I have the whole version. And this is the first time I participate in the event Waiter, there is something in my...


English Muffin Bread
From: Better Homes and Gardens

Cornmeal
6 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1 recipe Honey whipped butter (optional)

Directions

1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

4. Bake in a 400ºF/200ºC oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Honey Butter: In a small mixing bowl beat 1/2 cup softened butter and 1/4 cup honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.

Honey Whipped Butter

In a few seconds you whip up this creamy honey butter. Great to enhance the flavor of pancakes, biscuits, cornbread, English muffins, etc... In a small bowl, combine 1/2 cup butter and 1/4 cup honey. Beat at high speed until light and fluffy. Cool in refrigerator before serving.

Spiced Shortbread

This recipe was a little gift that Val, an Australian friend who loves cardamom, left the other day when she commented another recipe here. The shortbread turned out delicious and it was gone in a second. Adults and kids loved it. And just to think that I have never met Val, and perhaps never will, but I feel that I have known her for quite a while now.


For the shortbread you will need:

4 oz (125 g) unsalted butter, softened
¼ cup sugar
¼ tsp vanilla (I used maple flavor)
1 cup plain flour
¼ tsp salt
½ tsp ground cardamom
½ tsp cinnamon
¼ tsp nutmeg
1 Tbls sugar

1) In a bowl with an electric mixer cream the butter, then add ¼ cup sugar and the vanilla, and beat the mixture until it is light and fluffy.

2) Into another bowl sift together the flour, salt, cardamom, cinnamon and nutmeg, and add the mixture to the butter mixer, stirring until the dough is just combined.

3) Pat the dough evenly into an ungreased 9-inch pie pan, prick all over with a fork, and sprinkle with the 1 tbls. sugar. Bake in a preheated 350ºF/180ºC oven for 30 minutes, or until golden. While shortbread is still warm, cut it in the pan into 16 wedges and let cool completely in the pan.

What I did differently from Val:

I lined a cookie sheet with parchment paper and spread the dough evenly, refrigerated for about 10 minutes too cool and used a cookie cutter, then I baked until golden and sprinkled confectioner's sugar on top.

Chocolate Éclair Cake

Cream puffs and éclairs always catch my attention at every bakery, imagine then a whole cake made with this pastry. I found this recipe on Kerri's blog, and decided to give it a shot. A week later, it was my husband's birthday, and guess what he asked me to make? So, here is his favorite cake recipe.

Crust:
1 cup of water
½ cup butter of margarine
½ tsp. Salt
1 cup plain flour
4 eggs

1) Put water and butter in a medium saucepan, bring water to boil & simmer until butter melts. Remove from heat.

2) Mix salt & flour & add all at once to water & butter mixture. Stir until dough forms a ball.

3) Add one egg at a time, beating well with a wooden spoon after each addition. Spread in a
greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.

4) Bake at 400ºF/205ºC for 30 minutes. Remove from oven and press flat (wait a minute or two so you don’t burn yourself). Cool.

5) Spread filling, topping and glaze over crust. Serve cold.

Filling:
2 packages of instant vanilla pudding.
2 ½ cups of milk
1 8oz (227 g)package of cream cheese, softened

With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust.

Topping:
1 8oz tub of Cool Whip

Spread on top of pudding mixture.

Glaze:
½ cup of chocolate chips
2 tbsp. Butter or margarine
1 cup confectioner's sugar (icing sugar for the Aussies)

Melt choc chips with butter in the microwave or on the stove. Stir in confectioner's sugar.
Drizzle over the Cool Whip.

Make at least 2 days ahead so crust can soften and flavors blend.
(I never make it ahead and it tastes wonderful anyway.)

I use this pastry cream recipe instead of the vanilla/cream cheese filling:
1 can sweetened condensed milk
1 1/2 can milk (use the can to measure)
1 tablespoon cornstarch
Vanilla

In a small saucepan over medium heat, combine sweetened condensed milk, milk and cornstarch. Bring to a boil, stirring frequently. The mixture will thicken. Add the vanilla. Transfer to a shallow bowl and press plastic wrap directly to prevent a skin from forming. Use as a filling for cakes, éclairs etc.

Fresh Tomato Salsa

Mexican food has this distinct flavor that to me has to do with cumin and cilantro. Salsa means sauce in the Spanish language, and this is my favorite recipe.

For the salsa:
1 pound/500g fresh tomatoes, finely diced
1/2 cup onion, finely diced
1/2 cup bell pepper (red or green - stems, ribs and seeds removed), diced
2 tablespoons canola oil or olive oil
Juice of one lime (I do not use it)
1/2 teaspoon ground cilantro
1 teaspoon ground cumin
Salt, oregano and pepper to taste

If you like a creamy salsa, add some tomato sauce.

Place all ingredients in a medium size bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours. For nachos, chicken, fish, vegetables, tortillas, tacos etc., and this does the trick for barbecues too!

Cardamom Coffee and Cream Granita

There is no limit for the use of cardamom. It is a sophisticated, intensely fragrant spice with digestive properties. My first contact with cardamom was through Anneke, who cooked this Thai rice for us long time ago. And Valentina inspired me to use cardamom for the first time! I fell in love with its aromatic fragrance!

And as Spring has sprung, let's celebrate with this refreshing granita, that tastes like a capuccino!

Granita
(Adapted from Fine Living)

5 cardamom pods
2 cups strong, freshly brewed coffee
1/2 cup sweetened condensed milk
Ground cinnamon (sprinkle over granita)

Directions:
1) Split cardamom pods, grind the seeds with a mortar and pestle, and sprinkle seeds in with coffee when brewing.
2) Combine coffee and sweetened condensed milk with a hand-mixer.
3) Place mixture in metal bowl and freeze for 4 to 5 hours, and remember to spoon it sometimes.
4) The granita is ready when it has a creamy consistency with little ice crystals. Spoon into shotglasses or cups, sprinkle with cinnamon and enjoy this frozen capuccino!

Country Cooking

A country restaurant in a nearby town with taste of yesteryear... More pictures here.

Deep Fried Calamaris (Squids)

What to do for happy hour? Calamari rings are so easy to make, they go well with tartar sauce as an appetizer or even as a main dish.

Ingredients
1 pound calamari, cut into 5mm/¼in rings (I used frozen rings)
Salt, pepper, lemon juice, and garlic to taste, let it stand for one hour.
Vegetable oil for deep frying


For the crust:

1 cup plain flour
½ tsp cayenne pepper
½ tsp paprika
½ tsp salt
2 tablespoons cornstarch
1/2 teaspoon baking soda

2 eggs, beaten
1/2 cup milk

1) Rinse the rings, under cold running water, pat dry. Add alt, pepper, lemon juice, and garlic to taste, let it stand for one hour.

2) Beat the eggs and milk in a shallow bowl, set aside.

3) In plastic bag combine crust ingredients: flour, pepper, paprika, cornstarch, salt and baking powder. Add a few squids at a time, shake well until well coated. Shake off excess flour (I use a sieve).

4) Dip rings in eggs, then in flour mixture again. Repeat egg and flour steps one more time if necessary. Place in freezer for 10 minutes before frying.

4) Deep fry five pieces at a time until golden brown. Remove from the oil and briefly drain on kitchen paper before serving with tartar sauce, slices of lemon, tzatziki, etc. for dipping.

For the tartar sauce:
200ml/7fl oz mayonnaise
1/4 cup cucumber pickles
Mix all ingredients together and use for dipping fish, shrimp etc.

Cucumber Relish

This recipe reminds me of the cucumber relish served in a fast food chain that sells hamburgers all over the world.

Cucumber Relish
(Cortesy of Haidi)

2 pounds cucumber
1 cup onions
1 sweet green bell pepper
1 sweet green yellow pepper
1 sweet red bell pepper
2 tablespoons salt

1 1/4 cups sugar
1 1/4 cup distilled white vinegar
1 teaspon mustard seeds
1/4 teaspoon turmeric
1/2 teaspoon cloves

1. Grind cucumber, onions, and sweet peppers. In a large bowl add salt and cover with cold water and refrigerate overnight or for at least 3 hours.

2. Drain mixture well and press out all excess liquid.

3. Place the remaining ingredients in a saucepan; bring to a boil. Add vegetables; simmer for 5 minutes.

- If you are interested in packing relish into sterilized jars, you can find more information on home canning at Andrea's Recipes.

- The cucumber relish gives an added crunch to burgers and hot dogs.

- The relish can be mixed with mayonnaise to make tartar sauce.

Stroganoff Beef Cups

Dinner time, after a busy day, nothing works better than a quick recipe. The beef cups take only a few minutes, and you can bake them while kids take a shower!

Elise has a great Beef Stroganoff recipe on her Simply Recipes site. It is such a popular recipe with kids, and I serve over rice and chips. If you do not want to make the Beef Stroganoff, try the substitute I mentioned below.

Stroganoff Beef Cups

12 slices of bread (you can use wholewheat bread)
3 tablespoons softened butter
Beef stroganoff leftovers
¾ cup shredded Cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F (180°C). Butter one side of each slice of bread and press each one butter-side down into the cups of a muffin tin. Fill each bread cup with the stroganoff or the cooked ground beef mixture below. Sprinkle shredded Cheddar cheese over the tops. Bake for 15 minutes.

Substitute stroganoff: cook 1 pound ground beef, 1 small onion. Add one can condensed cream of mushroom soup (or heavy cream), salt and pepper to taste, combine and fill the bread cups, sprinkle cheese on top, and bake 15 minutes. Serve with potato chips on top.

Persimmon Muffins

Portuguese version: click here

It is fun: to go to the farmer's market, pick out fresh fruits in season and then make up a recipe that will go with them. I bought persimmons on impulse and wanted to give them a happy ending. I had not done muffins for quite a while, and decided to take the chance with this recipe. My second son, who's a picky eater, said it was one of the best muffins he ever had. He was the first one to try it and even took it to school.

Persimmon Muffins

1/2 cup pureed persimmons
1 tablespoon baking soda
1/2 cup margarine -- softened
1 cup sugar
2 ggs
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 oz (100 g) honey-flavored yogurt or plain yogurt
1 tablespoon fresh lemon juice (lime)
1 tablespoon Bourbon (optional)

1. Preheat oven to 350°F (180°C). Grease 12 muffin cups or use paper baking cups.

2. Put the pureed persimmons in a small bowl and stir in the baking soda. Set aside.

3. Mix margarine and sugar until creamy. Add eggs and beat well. Add flour, salt and cinnamon; beat until blended. Add vanilla, lemon juice, yogurt and bourbon. Stir in the pureed persimmons. Fill each muffin cup 3/4 full. Bake for 20 minutes. Remove from muffin pans and let cool. Serve warm.