It’s Not Just Stale Bread

Don’t you dare throw away that state bread; instead, use it to make croutons, bread crumbs, bread pudding or stuffing.

Not all types of bread are good for all of the recipes.   Example- an old apricot Danish won’t make good croutons or bread crumbs but it will make delicious bread pudding or stuffing for a pork roast or a turkey.

Is it Italian bread? Make bread crumbs or bruschetta or crostini.

Is it sliced whole wheat? Make croutons for salad and soup.

Is it rye bread?  Make stuffing for pork roast.

Is it egg bread? Make French toast, stuffed French toast, Monte Cristo sandwiches, grilled cheese sandwiches, or pannini.

Is it Danish or croissants?  Make bread pudding, French toast casserole or strata, or stuffing for the Thanksgiving turkey or load it up with herbs and stuff it into a thick cut pork chop or a chicken breast.

RYE STUFFING FOR PORK ROAST

4 cups dry rye bread, cut into cubes or torn into small bits

2 tablespoons butter

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

2 ribs celery, finely chopped

1 cup green cabbage finely chopped

1 cup chicken stock

1 teaspoon savory

1 teaspoon thyme

1 teaspoon sage

Melt butter in large frying pan over low heat.  Cook vegetables until they soften and then add the bread bits, the stock and the herbs.  Remove from heat and stir until bread is moistened.  This stuffing is excellent for a pork roast or thick cut chops.  Dust the outside of the roast or chops with a mixture of salt, paprika, white pepper and quickly brown outside of meat in a pan over high heat.  Transfer meat to baking sheet or pan and cook in 375 degree oven until thermometer inserted in thickest part reads 160 degrees.

Pork Chops with Apple Cider Braised Red Cabbage

Pork chops, red cabbage, green beans
I use this recipe as the center piece of my own personal Octoberfest
INGREDIENTS
1 cup flour

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons cooking oil

4 center-cut, bone-in pork chops

1 medium yellow onion, sliced

1 head red cabbage, shredded

1 cup apple cider
DIRECTIONS
Combine flour, paprika, pepper and salt in a pie plate. Dredge pork chops in mixture, coating both sides.

Heat oil in a large skillet. Brown chops over high heat, about 3 minutes per side. Remove meat to a platter and cover to keep warm.

Reduce heat and to the same skillet add onions and cook until they start to soften. Add cabbage and apple cider and return pork chops and cover skillet; cook 25-30 minutes over low heat. Cabbage should be soft and chops should be cooked to 160 degrees.

Green Beans
German Style Green Beans with Potatoes

1 pound fresh green beans
1 medium yellow onion, diced
4 small new red potatoes, cubed
2 soft, ripe tomato, diced
¼ tsp summer savory
½ pound of bacon

Clean green beans and dice potatoes

Cook bacon in large skillet. Add onions simmer until soft.
Next add in the diced tomato and summer savory, let simmer for a few minutes.
Add green beans and potatoes. Cover and let simmer until potatoes start to soften
Add a splash of red wine vinegar and serve.

Published in: on June 11, 2009 at 2:16 pm  Comments (2)  
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