Extra Recipe
Make Extra Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Savory Herb Butter
Quick Pickled Vegetables
Crispy Garlic Breadcrumbs
Method
Savory Herb Butter
- 1
Soften and mix
Let the unsalted butter sit at room temperature until soft but still holding shape, about 20–30 minutes. In a medium bowl, combine the softened butter, chopped parsley, chives, minced thyme, lemon zest, minced garlic, sea salt, and black pepper.
- 2
- 3
Portion and chill
Spoon the herb butter onto a piece of plastic wrap or parchment, roll into a log about 1 1/2" in diameter, twist ends to seal. Chill in the refrigerator for at least 30 minutes to firm up, or freeze for up to 1 month. Slice into rounds to serve.
Quick Pickled Vegetables
- 4
Prepare vegetables
Wash and thinly slice the cucumbers and radishes and julienne the carrot. Pack them into a clean jar or shallow container in a single layer as much as possible.
- 5
Make brine
In a small saucepan or heatproof measuring cup, combine rice vinegar, water, sugar, salt, and red pepper flakes (if using). Warm gently just until the sugar and salt dissolve, about 1–2 minutes; do not boil.
- 6
Pickle
Pour the warm brine over the packed vegetables, pressing down so they are submerged. Let cool to room temperature, then seal and refrigerate. Quick-pickled vegetables are ready after 30 minutes but improve after 2 hours; keep refrigerated and use within 1 week.
Crispy Garlic Breadcrumbs
- 7
Toast breadcrumbs
Preheat oven to 350°F (175°C). Spread the cubed day-old bread on a baking sheet and toast for 6–8 minutes until dry but not browned. Let cool slightly, then pulse in a food processor to coarse crumbs if desired.
- 8
Crisp and season
Toss the breadcrumbs with olive oil, garlic powder, salt, and grated parmesan (if using) on the baking sheet. Return to the oven and bake for an additional 6–8 minutes, tossing halfway, until golden brown and crispy.
- 9
Cool and store
Remove from oven and let cool completely. Use immediately as a crunchy topping or store in an airtight container for up to 1 week.