Croutons With Slab Bacon Recipes

Steps:

• Heat oven to 400. In an ovenproof dish, roast cubes of slab bacon until fat begins to render. Add cubes of bread (same size as bacon), and toss to coat with fat. Roast until bread and bacon are brown and crisp. Serve with greens.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350°F. In a large bowl, combine the bread, bacon, oil, and pepper. Toss to coat. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

Steps:

• Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
• Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
• Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
• Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
• Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
• Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.

Steps:

• Brown some bacon - I do a pound so I can add to salad in addition to the croutons or use it with eggs etc -- don't think a pound of bacon will go to waste anywhere?.
• Cut your bread - I use homemade bread that is a bit past it's prime. I cut the croutons fairly large - like the ones you buy at the grocery? You could use brioche or other bakery bread. Not sure how this would be on purchased sliced bread --
• Heat your oven to 350.
• Put the bread cubes into a big bowl. Drizzle 1 tbl of bacon grease over the croutons, gently stir. Repeat 4 times - this ought to distribute the grease fairly well. Sprinkle in the salt and then stir again.
• Bake croutons in oven 350 degrees for 10 min - stir - bake 5 more minutes.
• Keep for a day or two - serving with soup or salad -- in a sealed container.

Steps:

• Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
• Bake until bacon is crisp, about 10 to 12 minutes; let cool.
• In a serving bowl, toss spinach, cucumber, bacon and croutons.
• Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
• Drizzle salad with 6 tablespoons of dressing and toss well.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.