Charred-Bread Powder

Charred-Bread Powder

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Don’t have a spice mill? You can use a blender or food processor for this one.


  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 4 ounces stale crusty country-style bread, torn

Recipe Preparation

  • Preheat oven to 200°. Heat a dry medium ovenproof skillet over medium-high. Toast chiles and bread, stirring occasionally, until bread is charred in spots, 6–8 minutes.

  • Transfer pan to oven and bake until bread is dry and crisp, 1–1½ hours.

  • Working in batches, grind chiles and bread in a spice mill to a fine powder.

  • DO AHEAD: Powder can be made 1 month ahead. Store airtight at room temperature.

Reviews Section

Grilled Vegetarian Tacos with Chile-Lime Marinade

Grilled vegetarian tacos usually follow a simple recipe: Grilled vegetables, an array of vegan-friendly taco toppings, and plenty of soft tacos to soak everything up.

The seasoning for this veggie taco recipe is what sets it apart. After dry grilling the vegetables, they’re tossed in a smoky, zesty marinade of ancho chile, cumin, fresh lime juice, olive oil, and a handful of cilantro.

Marinated vegetables for tacos will take your regular Meatless Monday vegetarian taco bar one step further. It’s not just a simple weeknight dinner— it’s truly something special.

30-minute Meal Recipes

Short for time? Or simply exhausted by cooking so much? These mid-week dinner recipe ideas are fast and delicious.

Coconut Fish Curry

A curry in under 30 minutes? Believe it! I found this one from BBC Good Food and it’s a one-pot wonder full of Thai and India-inspired flavours.


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • thumb-sized piece ginger, finely grated
  • 3 garlic cloves, crushed
  • 1 tsp shrimp paste
  • 1 small red chilli, shredded (deseeded if you don’t like it too hot)
  • 2 lemongrass stalks, split, then bruised with a rolling pin
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp light muscovado sugar
  • small bunch coriander, stems finely chopped
  • 400g can coconut milk
  • 450g skinless hake fillets, cut into rectangles, roughly credit card size
  • 220g pack frozen raw whole prawns
  • 1 lime, halved
  • cooked rice, to serve

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Devil Chicken Francese

The queen of 30-minute meals, Rachel Ray is always reinventing the recipe wheel, and I love this particular dish which combines Calabrian chile paste and sharp Pecorino Romano cheese for a fast dinner that does not scrimp on taste.


  • 4 pieces boneless, skinless chicken breast (no tenders)
  • Salt and pepper
  • AP flour, about 1 cup
  • 3 large eggs
  • 1 scant tablespoon Dijon mustard
  • 3 tablespoons milk
  • 3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
  • 1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
  • 2 lemons
  • 3 tablespoons butter
  • 2 large cloves garlic, 1 crushed or chopped, 1 halved
  • About 3/4 cup white wine
  • 1 tablespoon Calabrian chili paste, harissa or sriracha
  • About 1 1/2 cups chicken stock
  • A handful flat-leaf parsley, for serving
  • 1 loaf ciabatta bread, 12 to 14 inches long, halved
  • EVOO, for drizzling
  • Flaky sea salt, for sprinkling
  • 1 large bundle arugula, cleaned, or boxed leaves

Gather your ingredients and a gel board to prepare chicken.

Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed — it depends on the size of the chicken breasts. Season meat with salt and pepper.

Set a station up: Flour in shallow dish eggs beaten with mustard, milk, salt, pepper and cheese large frying pan with oil (4 to 5 turns of the pan) a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.

Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.

Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.

Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

Asian Salmon in Foil

I visit this site almost weekly: Damn Delicious is a fabulous destination for the home cook, and her recipes are always inventive but easy on the budget, too. Chungah has plenty of recipes that go from 15-minutes to longer, and this particular dish is light, fragrant and good for you!


2 tablespoons reduced sodium soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon freshly grated ginger

1 teaspoon Sriracha, optional

Freshly ground black pepper, to taste

2 green onions, thinly sliced

Preheat oven to 375 degrees F. Line a baking sheet with foil.

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.

Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Place into oven and bake until cooked through, about 15-20 minutes. *Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Eggplant Teriyaki Bowls

If you have a Wok collecting dust in your kitchen, time to pull it out! This dynamic vegan recipe from Olive magazine is loaded with fresh flavour and a ginger and zesty lime finish. It’s a fantastic plant-based bowl to make for those nights you just want something healthy and quick.


  • jasmine rice 120g
  • 1 large eggplant (or two, depending on size), cut into chunky pieces
  • vegetable oil 1½ tbsp
  • I large carrot, shredded
  • 2 spring onions, cut into 3cm pieces
  • 1 garlic clove, crushed
  • ginger (a thumb sized piece), finely grated
  • soy sauce 2 tbsp
  • caster sugar 1 tbsp
  • frozen edamame beans 75g
  • radishes a handful, thinly sliced
  • lime 1, ½ juiced, , ½ sliced
  • sesame seeds 2 tsp, toasted

Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.

Toss the eggplant(s) with 1 tbsp of the oil in a bowl. Heat a wok until hot then for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened.

Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the eggplant is really soft and the sauce has reduced.

Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over ½ a lime and toss well.

Spoon the rice into bowls, top with the eggplant and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.

Recipe Summary

  • 1 ⅓ cups strong brewed coffee, room temperature
  • ¼ cup vegetable oil
  • ¼ cup dark molasses
  • 2 tablespoons brown sugar
  • 1 cup whole wheat flour
  • 1 cup rye flour
  • 2 cups bread flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons salt
  • 2 ½ teaspoons active dry yeast or bread machine yeast

Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.

Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.

Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

Nickel City Chef Celebration

Sort of like Buffalo's own version of Iron Chef, the Nickel City Chef Competition pits western New York's most talented chefs against each other in creative and entertaining cooking duels. For this dinner the Nickel City Chef team will prove that their talent for collaboration is as strong as their prodigious culinary skills.

Event photos taken by Eileen Miller.

  • Hors d'Oeuvre
    • Beef Tartare with Brûléed Horseradish Sabayon and Toasted Caraway
    • Prosciutto&ndashWrapped and Pan-Fried Miniature Foie Gras Pierogi with Loganberry Gastrique and Sauerkraut Powder
    • Fennel-Scented Sausage with Broth, Sweet-and-Spicy Onion&ndashPepper Jelly, and Charred Bread Crumbs
    • Wooden Nickel Bottled Cocktail > Half Moon Orchard Gin with Smoked Duck Fat&ndashWashed Campari, Punt e Mes, and Natural Spring Water
    • Bibb Heart Salad with Carrot Greens, Nasturtium, Roasted Wild Mushrooms, and Pickled Carrots
    • Leonard Oakes Estate Winery Steampunk Cider
    • Corn Agnolotti with Pork Broth, Pickled Chowder Vegetables, and Potato Foam
    • Silver Thread Gewurztraminer 2012
    • Dill and Beer&ndashCrusted Cod with Deconstructed Duck Egg Tartare and Crispy Olive Oil Frites with Sea Salt and Malt Vinegar Powder
    • Dr. Konstantin Frank Pinot Gris 2011
    • Herb-Crusted Veal Tenderloin with Leek Chips, Leek Confit, Charred Tomato Demi-Glace, and Herb Gastrique
    • ​​Onabay Vineyards Merlot-Cabernet Franc Blend 2007
    • Dessert Trio > Chèvre Arborio Pudding with Wildflower Honey and Lavender Apple Frybread with Gjetost and Salty Butterscotch and Dark Chocolate Madeleine&ndashCinnamon Ice Cream Sandwich with Turkish Coffee Sauce

    Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

    Backyard BBQ: Blue cheese burgers and more July 4 recipes from Martha Stewart

    With the warm, sunny weather of summer in full swing, it's hard to stay inside long enough even to cook. Martha Stewart shares with TODAY her best recipes for an outdoor BBQ, from steak house burgers on the grill to toasted marshmallows (with chocolate fondue!) over the camp fire.

    Steak house burger
    Serves 4

    • 11 oz. boneless short ribs, trimmed of any large pieces of fat
    • 11 oz. sirloin steak, trimmed of any large pieces of fat
    • 4 slices red onion, each 1/2-in. thick
    • 2 oz. blue cheese, sliced
    • Olive oil, for brushing
    • Coarse salt
    • 4 sesame-seed brioche buns
    • Equal parts Dijon mustard and whole-grain mustard mixed together, for serving
    • Romaine lettuce leaves, for serving
    • Thinly sliced tomatoes, for serving (optional)

    Cut both meats into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through the small holes of the grinder. Divide into 4 equal parts (each about 5 1/2 oz.). Form into patties, each about 3 1/2 in. in diameter.

    Preheat grill to medium-high heat. Skewer onion slices crosswise with pre-soaked skewers and brush both sides with oil. Season both sides of the burgers with salt, then grill 2 1/2 minutes on each side for medium-rare, placing cheese on burgers at the last minute. Transfer to a plate.

    Grill onion until tender and lightly charred (about 4 minutes each side). Meanwhile, grill buns until toasted (about 30 seconds). Sandwich the burgers and onions (removed from skewers) on buns with the mustard mixture, lettuce and tomatoes.

    Grilled corn with lime and chili
    Serves 6

    • 6 ears of corn, husks and silk removed
    • Safflower oil, for brushing
    • Lime wedges, for serving
    • Coarse salt, for serving
    • Chili powder, for serving

    Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.

    Transfer corn to a serving platter and serve with lime wedges, salt and chili powder.

    Watermelon punch bowl

    Cut top third off watermelon, and trim the bottom just enough to make a flat surface. Scoop out the flesh.

    Working in batches, puree watermelon in a food processor. Strain through a fine sieve, discarding the solid pieces. (You should have about 9 cups of juice). Cover rind with plastic wrap. Refrigerate juice and rind until chilled (about 1 hour).

    Combine juice with seltzer transfer to rind.

    Beer margaritas

    • 1/2 cup granulated sugar
    • 1/2 cup freshly squeezed lime juice
    • 5 lime wedges
    • Coarse salt
    • 2 cups ice
    • 3/4 cup silver tequila, chilled
    • 1 (12-oz.) bottle Mexican beer

    Place sugar and 1/2 cup water in a medium saucepan. Cook over medium-high heat, stirring, until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in lime juice and transfer to refrigerator until chilled.

    Rub a lime wedge around the rim of each of 4 glasses. Fill a saucer with salt, and dip the rim of each glass into the salt to coat. Fill each glass with 1/2 cup ice and set aside.

    Stir tequila into the lime mixture, and divide evenly among the prepared glasses. Top with beer, and stir. Garnish each glass with a lime wedge, and serve immediately.

    Toasted marshmallow, charred bread and banana sticks with chocolate fondue
    Makes 8

    • 8 oz. bittersweet chocolate, chopped (1 1/2 cups)
    • 1 cup heavy cream
    • 3 tbsp. bourbon (optional)

    Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill, then pour over the chocolate. Let stand for 5 minutes, then whisk until smooth. Whisk in the bourbon.

    • 2 rolls skillet bread, cut into 1 1/2-in. cubes
    • 4 ripe, but firm bananas, cut into 1 1/2-in. thick pieces
    • 1 bag (10 oz.) marshmallows

    Thread the bread, bananas and marshmallows onto 8 skewers. Toast over campfire. Serve with the chocolate fondue for dipping.

    Cranberry grilled cheese (page 22)

    From Bon Appétit Magazine, November 2014: The Thanksgiving Issue Bon Appétit Magazine, November 2014

    Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

    • Categories: Sandwiches & burgers Main course Cooking for 1 or 2 Thanksgiving Vegetarian
    • Ingredients: cheddar cheese cranberries sandwich bread


    Place chicken and half of the oil in a large snap-lock bag. Season and rub to coat.

    Heat a large chargrill pan or barbecue grill on high and cook chicken for 3-4 minutes each side (in batches if necessary), or until lightly charred. Set chicken aside on a plate loosely covered with foil to rest for 10 minutes. Thickly slice chicken.

    Meanwhile, put remaining oil, vinegar and mustard in a screw-top jar. Season and shake well to combine.

    On a large platter arrange lettuce, cucumber, tomatoes and mango. Drizzle with half the dressing and toss to coat. Top with prosciutto, chicken and goat's cheese. Drizzle with remaining dressing and sprinkle with almonds, lemon zest and raspberry powder, if using. Top salad with basil and mint leaves. Serve with charred bread.

    WATCH: After another salad recipe? Try this warm salad of chorizo and summer greens

    Tender Chicken & Rice Casserole

    This little recipe is written on a piece of note paper and it’s all ragged around the edges as if it’s been handled a bit. However, it’s in my Mother’s handwriting, so I know it’s a good one.

    1 7 oz pkg Minute Rice

    1 Can Cream of Mushroom Soup

    1 Can Cream of Chicken Soup

    1 Can Milk (soup can)

    Mix together & pour into 9吉 dish.

    Over the top, lay pieces of uncooked chicken. Sprinkle 1 pkg. dried onion soup mix over the chicken.

    Cover with aluminum foil & seal the edges.

    Bake 2 hours @ 350 Deg.

    [email protected]

    Photo By Mary Anne Whitchurch Tuck

    • 8 Sesame Leaves, can be found at most Korean supermarkets, may be labeled as Korean Shiso, Ggae Nnip, Kkaennip or Perilla Leaves
    • 2 tablespoons warm water
    • 1 Gram Stevia
    • 2 Teaspoons sesame oil
    • 2 Tablespoons low sodium soy sauce
    • 1/4 Cup Granny Smith apples, peeled, cored and pureed in blender or food processor
    • 1/4 Cup Gochujang (found in most Korean supermarkets)
    • 1 small Cucumber, cut into sticks approximately 2 inches long and about 1/2 inch wide)
    • 1 small Carrot, lightly blanched and softened in hot water, cut into fine julienne
    • 1/3 Cup Bean Sprouts
    • 1 Tablespoon Black Sesame seeds
    • 1 Tablespoon Sesame Powder (found in most Korean supermarkets)
    • 1/4 bunch Scallions, finely chopped

    Combine warm water and stevia in a bowl, stir to dissolve then add soy sauce and reserve.

    Combine apple puree and gochujang and reserve.

    Gently rinse the sesame leaves with cold water to ensure crispness and shake off any excess water. Divide the cucumber, carrot and bean sprouts between the leaves. Top the vegetables with approximately 1-2 teaspoons of the soy mixture and approximately 2 teaspoons of gochujang mixture. Garnish with a sprinkle of black sesame seeds, sesame powder and scallions.

    Wrap the leaf edges around the vegetables and enjoy!

    There will be gochujang sauce and sweet soy sauce left over so you can store in your refrigerator and use for salads, marinades or as a condiment.


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