Homemade breadcrumbs slipped into our dinner regimen slowly, appearing on our salads to start, the kale caesars in particular, quietly replacing croutons altogether. But shortly after their introduction, perhaps encouraged by their warm reception, they made haste, and soon began garnishing our pastas, mingling with our roasted vegetables, delicately topping our fish fillets. These days they’ve gotten completely brazen, sometimes accompanying every item on the plate. I don’t know when this trend will fizzle, but I’m liking it very much at the moment.
The inspiration to start whizzing my stale bread in the food processor, storing the crumbs in the freezer, and toasting them in a skillet with olive oil at the dinner hour, came from two sources: a great chef interview on the kitchn in early November and the editor’s letter in this month’s bon appètit, which offered tips on how to be a better cook from seven renowned chefs around the world including Mario Batali who admits that “there’s almost nothing [he] wouldn’t put homemade breadcrumbs on.” I’m starting to share this sentiment. These crunchy, salted, olive-oil toasted bits are truly addictive.