SOURDOUGH CROUTONS
These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them.
Provided by DebbyJean
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
- Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 5.4 g, Cholesterol 10.4 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 122.2 mg, Sugar 0.3 g
FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS
Steps:
- In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
- While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
- To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
- Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.
- Preheat Grill Pan to medium-high heat.
- Stir together butter and anchovy paste in a small bowl. Set aside.
- Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.
- Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.
- Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.
RACHAEL RAY - SOURDOUGH CROUTONS
This recipe orginally came with Rachael's San Fran-Caesar Salad. Since I make my own croutons now, I think this is by far my favorite. I usually double or triple the recipe, adjusting the herbs and seasoning to taste. (I don't triple the black pepper but usually leave it at 1 teaspoon and use about 1 c. parmesan cheese.) I also use any kind of bread that I have available...even hotdog or hamburger buns.) Using herbs from my garden I will use fresh thyme, parsley, rosemary, red and sweet basil and chives, chopped fine (all together or whatever I have on hand.) I am typing her orginal recipe, so adjust to your own taste. My grandkids will eat these just as a snack...enjoy!
Provided by mammafishy
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Heat garlic and oil over low heat and melt butter into the oil.
- Place the bread in a large bowl and toss with garlic oil and butter.
- Season with pepper, Parmesan and thyme.
- Spread croutons evenly on baking sheet and bake until crisp and golden. (15 - 25 minutes).
Nutrition Facts : Calories 143.8, Fat 13.2, SaturatedFat 4.9, Cholesterol 18.6, Sodium 212.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 5.1
HOMEMADE SOURDOUGH CROUTONS
Make and share this Homemade Sourdough Croutons recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 1 loaf's worth of croutons, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut the loaf in half lengthwise and scoop out all the soft bread DO NOT use the crust.
- Tear the bread into ½ to ¾ chunks.
- Whisk or blend together the oil, salt, pepper, garlic and mixed spices.
- Toss the bread chunks in the oil mixture, making sure that they are all coated.
- Preheat the oven to 300 degrees.
- Place them on a large baking sheet and place in a 300-degree oven for 15- 20 minutes, turning them ever 5 minutes, until they are golden brown.
CAESAR SALAD WITH SOURDOUGH CROUTONS
Provided by Lora Zarubin
Categories Salad Appetizer Side Bake Christmas Thanksgiving Quick & Easy High Fiber Parmesan Christmas Eve Lettuce Anchovy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil, then 1/2 cup cheese.
- Toss lettuce, croutons, 1/4 cup cheese, and dressing in bowl. Sprinkle with parsley and season to taste with pepper.
WARM MUSHROOM SALAD WITH BACON, SOURDOUGH CROUTONS & PICKLED-MUSHROOM VINAIGRETTE RECIPE - (4/5)
Provided by ltrodrigu
Number Of Ingredients 19
Steps:
- Make Pickled Mushrooms: Place mushrooms in a small heatproof bowl. Place remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Cook, stirring once or twice, until sugar and salt dissolve. Strain hot pickling liquid over mushrooms. Reserve 1 tablespoon pickling liquid for vinaigrette and discard peppercorns, rosemary and garlic. Cover mushrooms with plastic wrap. Make Vinaigrette: In a small bowl, whisk together 1 tablespoon mushroom pickling liquid, oil, garlic, and salt and pepper to taste until emulsified. Set aside. Heat a 10-inch skillet over medium heat. Cook bacon until crisp and most of fat has rendered out. Add sourdough pieces to pan. Cook, stirring occasionally and adding a little olive oil if pan seems dry, until bread begins to get crisp and golden, 7-10 minutes. Transfer bread and bacon to a bowl. Increase heat to medium-high. Cook mushrooms in skillet, stirring frequently, until slightly browned, about 6 minutes. Season with salt and pepper and turn off heat. Compose Salad: Drain pickled mushrooms. In a large bowl, combine greens, warm mushrooms, drained pickled mushrooms, croutons and bacon. Drizzle vinaigrette to taste, tossing to coat. Adjust seasoning as needed. Garnish with radishes and fennel fronds, if using. Serve while mushrooms are still warm.
CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL
Provided by Bon Appétit Test Kitchen
Categories Bread Milk/Cream Blender Potato Appetizer Sauté Quick & Easy Yogurt Low Cal High Fiber Dinner Celery Healthy Tarragon Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
- Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
- Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
- Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.
SPATCHCOCKED CORNISH HEN WITH BABY LEAF SALAD AND SOURDOUGH CROUTONS
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and leave the bread slices out on the wire rack to dry a little.
- To spatchcock the Cornish hen, get some strong, sharp scissors (or poultry shears) and cut down either side of the spine, take out the spine, then press down on the breast to open it out flat. Cut the Cornish hen in half. Put it into a small roasting pan; you can toss in the spine to give extra flavor for the dressing later.
- Drizzle the hen with 1 tablespoon of the olive oil, sprinkle with paprika and thyme sprigs, and throw in the unpeeled garlic cloves. Roast until the Cornish hen is reddish-gold on top, and cooked through, about 30 to 40 minutes.
- Meanwhile, put the golden raisins into a small saucepan with the vermouth or white wine. Bring to a bubble over low heat on the stove top. Remove the pan from the heat, and leave for about 10 minutes or, better still, leave it to cool while the Cornish hen is roasting.
- Toast the pine nuts in a hot, dry frying pan over low heat until golden. Remove the pine nuts from the pan to a small bowl. Slice the crusts from the bread and cut into croutons. Heat the remaining tablespoon of olive oil in the frying pan and fry the croutons until golden and crisp. Remove to a plate.
- Once the bird is cooked, take the pan out of the oven and let stand for 5 to 10 minutes. Discard the spine and thyme sprigs. Arrange the salad leaves on a couple of plates. Whisk together the Dijon mustard, salt, vinegar, and 3 tablespoons of the cold-pressed canola or extra-virgin olive oil in a bowl. Remove the Cornish hen and garlic cloves to a board, add the juices from the roasting pan to the dressing, and whisk again. If you want to get every last bit of pan-flavor out, add a little hot water from a recently boiled kettle and swirl it around the pan Add this liquid to the dressing, then whisk in the soused golden raisins.
- Set each half of Cornish hen on top of the salad on the plates and add 2 garlic cloves (provided they don't look too burned, though scorched and caramelly is good). Give the dressing a final whisk and pour it over the hen and the salad. Sprinkle with toasted pine nuts, croutons, and a few fresh sprigs of thyme.
ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN
There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.
Provided by Sharon123
Categories Salad Dressings
Time 18m
Yield 4 small salads(2 large)
Number Of Ingredients 12
Steps:
- Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
- Preheat the oven to 375*F.
- Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
- To make the vinaigrette:.
- Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
- When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
- Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).
Nutrition Facts : Calories 3212.5, Fat 39.9, SaturatedFat 9.1, Cholesterol 7.3, Sodium 5616.2, Carbohydrate 590.4, Fiber 31.5, Sugar 30.3, Protein 127.6
FULTON FISH MARKET CIOPPINO WITH SOURDOUGH CROUTONS
Steps:
- For the Fish Cioppino: Directions In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate. To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass. Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste. For the Sourdough Croutons: Preheat Grill Pan to medium-high heat. Stir together butter and anchovy paste in a small bowl. Set aside. Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides. Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise. Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.
LOBSTER CROUTONS WITH GOLDEN GARLIC, CHILES AND SOURDOUGH
Steps:
- Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed. Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed.
- Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.
- Serve immediately while the croutons are still warm.
MELON AND FETA SALAD WITH SOURDOUGH CROUTONS AND MINT
My fondest summer memories involve eating a cool, refreshing slice of melon by the lake. There's nothing quite as satisfying as taking a big bite and having the juices drip down your face and hands. This recipe showcases how nicely sweet melon plays with savory ingredients like crunchy bread, punchy onions and tangy feta. Serve this salad on its own or as a side dish all summer long!
Provided by Elena Besser
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Put the bread pieces on a baking sheet and toast until golden brown, about 8 minutes.
- Meanwhile, arrange the melon in a flat layer on a large serving platter or 4 smaller plates. Season the melon with salt, pepper, the lemon zest and 1/2 of the lemon juice. Drizzle with about 2 tablespoons of the olive oil.
- Combine the vinegar and the remaining lemon juice in a medium bowl. Season with salt and pepper and add the red onion and garlic. Toss together with a large spoon or clean hands and let sit for 2 to 3 minutes to soften and mellow.
- Whisk 3 tablespoons of the olive oil into the onion mixture until homogenous and adjust the seasoning, if necessary. Add the croutons and toss together until the bread is properly dressed but still crunchy. Sprinkle over the melon. Top with the feta, mint leaves, more black pepper and a good drizzle of the olive oil. Enjoy!
SOURDOUGH CROUTONS
At home, I like making rustic croutons by tearing bread into bite-size pieces. I want ragged edges-they taste great when cooked and crisped. Croutons are best fresh and take only minutes to make.
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- If broiling, arrange the broiler rack 4 inches from the heat source and preheat the broiler. Put the bread in a single layer on a rimmed baking sheet and drizzle generously with oil. Broil until golden brown and crisp, about 2 minutes. Begin checking at 1 minute and stir or turn to brown evenly. If sautéing, heat a large skillet over medium-high heat. Coat the bottom of the skillet with oil and add the bread. Cook, tossing occasionally, until golden brown and crisp, about 5 minutes. Drain on paper towels.
PUMPKIN SOUP WITH SOURDOUGH SAGE CROUTONS
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe-it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.
Nutrition Facts : Calories 199 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 778mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN SOUP WITH SOURDOUGH SAGE CROUTONS
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe-it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. -Jenn Tidwell, Fair Oaks, California
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.
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