In our house it was a sin to throw away any bread. We saved all the left over bread, including the ends of the loaf of Italian bread. Grandma would let the bread dry out in the kitchen window in the sun. 

Grandma’s chicken cutlets and eggplant parmesan were masterpieces to be savored with every bite.  When she was frying anything in her kitchen that she had breaded, you could smell the fragrant, intoxicating odors outside in the old neighborhood.  We kids would sit on the stoop in front of grandma’s house and hungrily await one of her special dinners.

She would make the same meals on the same days of the week as far back as I can remember.  Monday was always veal cutlets. Tuesday was meatloaf or baked chicken.  Wednesday was pasta fagioli.  Thursday meal was pork chops breaded in Italian breadcrumbs. Fried fish on Friday; we were Catholic.  Grandpa liked meat for dinner on Saturday. He might have gotten a steak or brachiole. Sunday was always pasta, antipasto salad, assorted meats cooked in the tomato sauce and crusty Italian bread.

We always had lots of Italian pastry for consumption after dinner. We learned to eat heartily and enjoy foods at a young age. Red wine was served to the adults with slices of fresh peach in each glass. Occasionally I was allowed to sip some of the bitter red Chianti. I would feel so grown up when grandpa would let me eat the peach slice that had been soaking in his glass of red wine. 

Grandma’s table always had a fresh tablecloth with flower designs. You could still see some old red wine stains that she could not launder out.  I would wipe my hands on the tablecloth that hung over the table sides in front of where I sat. Grandma never noticed, and if she did she never said anything.  I miss my grandma and all the loving things she would do for us.

Grandma Kate was always in the kitchen, or it seemed so back then. She always wore a fresh apron and kept candy in one pocket for us kids and her handkerchief in the other pocket.  She would wipe the sweat from her brow as she was cooking with her embroidered handkerchief.  I’d give anything to be able to step back into time and be in her kitchen watching her cook. You could feel the love that she put into every meal. She never cooked with butter, only olive oil.  I cook the same way in my home today. I keep butter in the house for guests.

Now for the breadcrumb recipe from grandma’s kitchen that I promised. Homemade breadcrumbs are more nutritious, better tasting, and easy to make.

Ingredients Needed: 

BREAD, one loaf of any type of bread, except one with heavy grain kernels

Dried OREGANO,  1 heaping Tablespoon

Dried Parsley,  2 heaping  Tablespoons

Powdered GARLIC,  1 heaping teaspoon

PARMESEAN CHEESE,  grated, the kind that comes in the tall plastic bottle

SALT and PEPPER, Optional

In humid climates like Hawaii we can be challenged to get our bread to dry out on the counter.  If the ants don’t get to it, the geckos will.  It takes too many days with grandma’s way if you live on the moister sides of the islands.  In Honolulu and Waianae you get nice dry crumbs, plus ants and their uncles.

Make sure you cool the bread before you put it in the blender.  The warm bread will create moisture; not good for the recipe. 

Add the bread cubes into the blender and fill 1/3 full.  Use a chop or pulse setting. Repeat this step until you have ground up all the bread cubes. When you get the right size breadcrumbs, you can remove each batch of those crumbs and put them in a large bowl.  You then add the seasonings right into the bowl and stir them with the breadcrumbs until thoroughly mixed. 

Breadcrumbs can be stored in the freezer for future use. Remember to make a small bag or plastic container to give as a gift.  I make up a dozen bags of breadcrumbs and tie each bag with a ribbon.  I have no trouble finding folks to try my bags of breadcrumbs.

Here are some ways to use the breadcrumbs.  They are great for breading meat, fish, chicken, pork, vegetables.  Top casseroles with breadcrumbs, add a few chunks of butter and toast under the broiler.  In my house I use a drizzle of olive oil instead of the butter. Stuffed mushrooms are delicious with homemade breadcrumbs.  I also make my crab or salmon cakes with the crumbs.

Thanks for reading my column. Don’t forget to leave a comment.  Most of all remember to spread the Aloha Spirit, wherever you live.