FOOD NEWS
Ina Garten's Flavored Breadcrumbs Are A Simple Texture Boost
BY KAREN HART
Store-bought bread crumbs perform fine for most recipes, but Ina Garten tells Food Network that homemade breadcrumbs have much more flavor and crunch.
On her website, Garten says that she starts with a loaf of crusty white or sourdough bread, removes the crust, and pulses it in a food processor to the size of large breadcrumbs.
To give the crumbs an aromatic and herby lift, Garten adds basil and garlic, along with some salt and a touch of olive oil to "moisten" the breadcrumbs for a nice texture.
Garten’s bread crumbs can be used in many recipes as they are, but she encourages cooks to customize the seasonings for the crumbs depending on the dish.
For instance, to compliment mussels, Garten uses lemon juice, sun-dried tomatoes, and pine nuts in the crumbs. You could even use sugar and cinnamon for a crispy dessert topping.