Posts Tagged ‘panko’

by Caitlin Saniga

Buttered popcorn with panko, sesame, poppy seeds, and caraway

A toasted, buttered “everything” bagel was my inspiration for this popcorn. Can you tell?


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by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.


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by Caitlin Saniga

To make a spicy ketchup dipping sauce for these super-crispy rings, mix together 1/4 teaspoon cayenne pepper and 3/4 cup ketchup in a small dish. Delish!

  • 1 large sweet onion
  • 1/2 cup low-fat buttermilk
  • 1 egg
  • 2 egg whites
  • 1/4 cup whole-wheat flour
  • 1 cup panko
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon coarse kosher salt

Cut onion into 1/4-inch-thick slices, and separate into rings.

Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.

Pour the flour into a small bowl. Whisk together the buttermilk and egg white in another small bowl. Mix the panko and Italian seasoning in a third bowl.

Dredge the onion rings in flour; dip in buttermilk mixture, coating well. Dredge in the panko mixture, and place on a baking sheet. Arrange as many rings as possible on each baking sheet, avoiding overlap or contact between rings.

Place the baking sheets on the center racks in the oven. Bake 10 minutes. Using a pair of metal tongs, flip the onion rings. Bake for an additional 8 to 10 minutes, or until the rings are crispy and golden.

Remove from the oven, and sprinkle with salt. Serve immediately.

Makes 4-6 servings.

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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