Wednesday, August 8, 2012
Garlic, Onion and Parmesean Croutons
I remember when the cherubs were little cherubs.
They loved to dip croutons in ranch dressing.
I loved for them to dip croutons in ranch dressing.
That meant I got to eat some croutons.
I love croutons!
Who ever came up with serving dried out flavored bread on salads?
I don't know, but I think I love them!
What I don't like about croutons are the cheap, tiny croutons.
Can't stand those!
What I also don't like is the cost of croutons!
The ones I like aren't all that expensive . . .
. . .until you look at the amount that comes in the bag!
Remember the Caesar salad I made to take to dinner at a friend's house?
I also made homemade croutons!
That's one of those crazy things you do when your air conditioner is out!
Heat the oven to 250 degree for 2 hours or until all the bread is dried out.
Made perfect sense!
Make yourself some croutons and impress your friends!
This recipe may drive you crazy -- I have no amounts! It's all by look . . . and taste!
Mostly by taste!
Garlic, Onion, and Parmesan Croutons
1 loaf french bread
fresh ground pepper
Parmesan cheese (the kind that comes in the can . . .like pizza cheese)
Preheat the oven to 250 degrees.
Cube the french bread. I cut into slices first, then cube it.
Arrange in a single layer and allow to air dry for a couple of hours or more (if you have the time for this -- if not, just skip this step).
Place bread in a large bowl.
Drizzle olive oil (maybe 1/4 of a cup) and about 1/4 of a cup of melted butter over the cubes. You want enough moisture to sparingly coat the bread, but you don't want a puddle of oil in the bottom of your bowl!
Sprinkle with onion powder, garlic salt, fresh ground pepper, and the Parmesan cheese (kind of heavy with the cheese). Stirring very well to coat.
Taste a cube of bread. If you don't like it now, you won't like it when it's dried out! Adjust as necessary.
Line a cookie sheet with foil and pour the cubes into a single layer.
Place in the oven and allow to toast/dry out. Stirring occasionally.
You will have to taste periodically throughout the cooking time to make sure it has that "crouton crunch!" Once you've reached perfection, remove the croutons from the oven and allow to cool before serving . . .if you can make it that long!