BONNIE'S OLIVE OIL FRIED CROUTONS
I found this recipe online. I was skeptical at first; however, this recipe is brilliant! These Croutons are absolutely wonderful, and we will be making them again and again. The Croutons are fried fast in extra virgin olive oil in a cast iron skillet. They are deliciously crispy on the outside with a tender bite, not crunchy...
Provided by BonniE !
Categories Other Breads
Time 15m
Number Of Ingredients 6
Steps:
- 1. ABOUT THE BREAD I used a loaf of garlic and parmesan flavored bread that I had just baked. Any rustic, good quality bread will do. Remove the crusts (because it gets too brown) and cut the two cups of bread into 1/2 inch cubes. No set rule here. They can be bigger if you want. You can even tear the bread instead of cutting it.
- 2. ABOUT FRYING THE CROUTONS Be careful not to over-fry your croutons. You are going for crispy on the outside with a tender bite, not crunchy and crusty.
- 3. THIS IS A FAST SIZZLE! Measure 1/3 cup extra virgin olive oil. Heat the oil in a cast iron or heavy skillet over medium high heat. Put in one cube and see if it sizzles, then if it does, add the rest of the cubes. Watch them carefully, because they toast fast. Turn the cubes to brown the sides. When they are all brown, turn the heat off and immediately salt and pepper the cubes, add the thyme, garlic powder and paprika and keep tossing them gently for about 30 seconds,
- 4. Then remove the cubes to a paper towel to drain.
- 5. They are wonderful on a tossed green salad like this one. They are hands-down so much faster to prepare and better tasting than the oven variety. Bon Appetit!
- 6. Enjoy! We love these Croutons!
CROUTONS
Provided by Food Network
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.
CROUTONS
Steps:
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
AIR FRYER CROUTONS
Homemade croutons are incredibly simple and quick to make, thanks to the air fryer! We added a touch of dried oregano and granulated garlic for a boost of flavor to complement a variety of salads, soups and other dishes. Feel free to remove the oil and seasonings altogether and follow the same method to dry out bread for stuffing, dressing, bread pudding and more--in less than half the time it would take with an oven.
Provided by Food Network Kitchen
Time 10m
Yield about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the bread, olive oil, oregano, garlic, 3/4 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
- Preheat a 6-quart air fryer to 350 degrees F. Add the seasoned bread cubes in an even layer to the air fryer basket. Cook, tossing halfway through, until golden brown and toasted, 5 to 6 minutes.
CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS
This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 12
Steps:
- Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
- Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
TORN CROUTONS
Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.
Provided by Samin Nosrat
Time 30m
Yield 8 cups
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams
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