Has anyone ever made

[wakemeupwhenitsover]

homemade croutons? Any suggestions? I got some great day old bread from the bakery & thought I would make croutons, but now I'm kinda stuck. I can't seem to find any recipes. I'm thinking I should cube it first & let it dry, then mix w/olive oil. Should I roast garlic in the olive oil first? Then what else should I add.

best

[Mandate My Ass]

1. I have

I brush them lightly with EVOO and sliced garlic cloves and stick them in the toaster oven on low setting, about 275 - 300 just till they begin to color. Sometimes I put garlic salt or some other seasoning depending on what kind of salad I plan to use them in. They keep well in a zip lock bag too.

Enjoy!

[wakemeupwhenitsover]

3. what seasoning?

I know garlic, but I'm kind of stuck after that one. Also, I already cubed the bread, so I think I'll toss them in the oil/garlic mix.

thanks for the help.

best

[Stinky The Clown]

2. You could saute them in your oil of choice

with whatever seasonings you want to use.

A little oil goes a long way here, so as to not let the bread get soggy/greasy.

We've used olive oil, garlic and salt.

Here's a trick with garlic ....... put some olive oil in a pan and let it heat (but not too hot!). Take garlic and smash the cloves with the flat of a big knife. No need to even peel it. Also, smash it enough to crush and open it, but allow each clove to stay intact (but very flat).

Put the garlic in the oil and let it fry. You can let the garlic go until it is beyond golden and nearly back. Just don't burn it. The extra cooking time adds a nice nutty flavor.

Remove the garlic and let the oil cool a bit. Add the bread cubes and toss.

Voila!

Garlic croutons!

You could also add fresh herbs after the garlic is cooked. Just let them wilt a little. Even easier is to use dried herbs and add them just as you're ready to toss in your bread.

[wakemeupwhenitsover]

4. I make roasted garlic like that all the time. Great on bread & then

use in a gorganzola dip.

But, what other seasonings besides garlic? These would be for salads. The real reason I started is DH & I love salads & love croutons, but the really good ones are uber expensive (especially when you figure out how much we can each load on our salads). When I look at the ingredients on the back all it says is "herbs & spices". Well, that narrows it down (not).

Pepper? Can I grate Parmesian cheese & add? What others?

best

[Stinky The Clown]

5. Here's some ideas .......

.... and you're right .... you can use most anything you want.

For Italian, it would be the usual suspects .... basil, oregano, and parsley.

Parmesan cheese would be a perfect addition.

Rosemary, all by itself (would make a great crouton for soups, too)

Use your imagination! How wrong can you go ... and what's the risk of bad croutons? Some lost bread? Have fun ... experiment! Consider making special croutons to compliment specific items ..... and think of soups, too.

I like poultry seasonsing's general taste. The big flavor in it is sage. How about some sage croutons for ... I dunno ... chicken soup ..... a chicken salad ..... or a salad topped with chicken.

Mexican tastes can be fun, too. Lots of possibilities there, too.

[OldLeftieLawyer]

8. Do them with olive oil and garlic in the pan,

then toss them with some cheese after you take them off the heat.

You could also throw in some fresh basil, if you like, or some oregano, if you're up for the Italian thing. I would consider some hot pepper, too, just for fun. Or some minced onion stirred into the whole thing while it's still on the heat.

I'm so damn hungry now ........................

[OldLeftieLawyer]

7. This reminds me of a spaghetti dish I had in Milan

Saute a ton of chopped - big pieces - garlic in really good olive oil until it's almost black (no, it's not bitter), toss with cooked spaghetti, add some salt.

This is a traditional post-opera supper in Milan, and, oh, screw the time - it's 11:30 pm here - I'm heading for the kitchen .....

------------------------------------------->

[mandyky]

6. I use bread heels and leftover hamburger buns

to make croutons/ bread crumbs. I just toast mine on both sides and then chop them up - just plain. I use them in meatloaf and meatballs mostly so add the spices when I cook those dishes. For croutons, I'd add garlic, grated parmesan, and italian spices, since I usually make salads with italian dressing.

[mike_c]

9. oh yeah....

I make them every now and then-- we have a local bakery that makes such good bread that my best efforts are not even close, and they make croutons as well, so I usually buy theirs. But the BEST croutons I've ever made are fried in duck fat. When I cook a duck I ALWAYS save the rendered fat, and I always make croutons when I have some duck fat. You can do the same with butter, chicken fat, or even olive oil, of course, but I think duck fat rules. Thick slice some stale sourdough bread, smear some duck fat on both sides like butter (not much), *lightly* salt and pepper (I'm stingy with the salt, liberal with freshly ground pepper), cut into cubes, and throw into a hot skillet. Fry them until they're crisp, turning often. Add a crushed garlic clove to the skillet for additional flavor. Drain on paper towels, although there shouldn't be much extra fat to drain. Better than ANYTHING you can buy.

[grasswire]

10. I make them in a big fry pan with .....

....butter, garlic, rosemary and olive oil. Saute those items first to infuse the oil with the seasonings, then throw in the chunks of bread. We love sourdough, but whole wheat is also good.

Big homemade croutons are a great snack, too. Also good in tomato soup.

And the fragrance! I once had a stranger come pound on my door to ask what was cooking because the toasting croutons smelled so delish.