An Ann Kelly’s Kitchen Quickie

Tossing away something as delicious as a slice of Gulfcoast Sourdough’s Rosemary and Garlic bread just because it’s the heel, or a little stale? So not going to happen in Ann Kelly’s Kitchen when there’s a food processor ready to turn it into delicious homemade bread crumbs.

Don’t rush this. Any bread you use needs to be good and dry, so toasting in a 350 degree oven is the easiest way to make sure. Check it after ten minutes and every 5-10 after to get that golden, toasty glow and let it sit on a rack for a while to cool down. Then it’s a simple matter of tearing it into small pieces, putting into the food processor and pulsing until you have nice, fine crumbs. If you’d like a good working, seal the pieces up in a gallon-size freezer bag and get the rolling pin out for similar results. I have a great one that’s made out of marble that does a very good job.

But the key to success is making sure that bread is good and dry. I like the sourdough since it already has a ton of flavor and I never, ever waste any. What will it be used on first? Scallops! That’s coming up soon, and if you’d like to share any thrifty tips to share please feel free to send those along to me at or tag me on Facebook or Instagram. Can’t wait to see what you’re up to in your kitchen!


Respect for good is a respect for life; for who we are and what we do - Thomas Keller

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