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Croutons with Santa

Santa

Red Skull Member
Joined
May 19, 2020
Member Number
162
Messages
1,259
Loc
North Pool
Yes, you may think they are simple. Yes they are. Ot doesn't mean they cant be AWESOME.

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Being close to San Francisco we get a lot of really good fresh sourdough for pretty cheap. If a loaf lasts longer than a day, it is usually toast the next day, or goes in the freezer for croutons.
 
Start with the dry ingredients. Toss the bread with some garlic powder, paprika, salt, pepper and Italian seasoning (we make our own and reuse the glass jar).

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After a couple mixings, its time for the olive oil. Lots of it...and then some more.

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Put them on a cookie sheet and stick them under the broiler. Dont take your eyes off them at this point.
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In short order, 3 to 5 minutes they start to sizzle. That's when it's time to pull them out and stir them around a but. Pit them back in and in a minute or two they will really brown. Or burn if you are hit paying attention
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I worked in a little family owned restaurant through high school. One of my duties on Sunday morning was to take the leftover sourdough from the night before and make croutons for the Sunday brunch crowd


It’s funny how something so simple can bring back so many fond memories ☺️
 
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Start with the dry ingredients. Toss the bread with some garlic powder, paprika, salt, pepper and Italian seasoning (we make our own and reuse the glass jar).

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Snoop is not amused.
 
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