Tonight's a quick one. I can't seem to say enough to everyone I talk to about how easy, fast, and crazy tasty it is to make fresh croutons. It's like turning stale bread into candy.
After a full weekend of chasing down a handful of Jonathan Gold's "99 Things To Eat in LA Before You Die", which included Chinese noodle soup in San Gabriel (Noodle Island), Peruvian ceviche near USC (Mo Chica), Mexican Goat Stew (El Parian), and Ethiopian everything (Doro Wot @ Meals by Genet), tonight needed to be light and rough - as in roughage - big tomato salad.
Easy enough - some good Roma tomato chunks, cucumber & celery for some crunch... some boiled baby asparagus, tuna fish, mixed with my special house dressing (oil, red wine vinegar, salt/pepper, dab of mayo, dab of dijon, garlic powder or paste optional). However - since my first test with homemade croutons last week, I've been looking for another excuse to make more.
I've had this french bread sitting in a paper bag now for almost two weeks - TWO WEEKS! - still crusty, not moldy, smelled fine, just a little old but - perfect crouton material. Cut into 1 x 2 inch cubes, coated in a little EVOO, salt/pepper, garlic powder. Pre-heat the oven at 425 with the pan (just the pan) already in, for 10 minutes. Take out pan - give it a quick spray of non-stick spray, pour croutons on the hot pan. Rain down a little more garlic powder and salt - bake for 8 minutes to a toasty golden brown. Add to the salad - enjoy.
Oh, yeah, enjoy: crusty garlicky bits that soak up dressing but remain crispy outside, and soft & chewy on the inside.
Simple things. . .
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