{"id":11799,"date":"2010-08-17T14:28:37","date_gmt":"2010-08-17T18:28:37","guid":{"rendered":"http:\/\/foodembrace.com\/?p=11799"},"modified":"2010-08-17T14:28:37","modified_gmt":"2010-08-17T18:28:37","slug":"tuesday-tip-homemade-croutons","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/08\/tuesday-tip-homemade-croutons\/","title":{"rendered":"Tuesday Tip: Homemade Croutons"},"content":{"rendered":"

\"\"<\/a>Ever since I started eating salads as a wee lass, I have loved croutons.\u00a0 No scratch that, I adore croutons!\u00a0 Crispy crunchy little bits of bread that are loaded with flavor adding a nice texture to salad.\u00a0 Sometimes they’ll soak up a bit of the dressing acquiring even more flavor!\u00a0 I prefer smaller bite sized pieces but I won’t turn down a crouton when presented to me.<\/p>\n

I used to buy croutons all the time at the store.\u00a0 I had my favorite brands and favorite flavors.\u00a0 Garlic was a must and cheese was optional.<\/p>\n

Croutons that came on salads from a restaurant seemed even more special.\u00a0 No doubt they were the same croutons I was buying myself but when you’re out to dinner everything always seems a little more decadent and special.<\/p>\n

I rarely meet a crouton that I don’t like.\u00a0 Oh it happens, just not often.<\/p>\n

For some reason it never occurred to me to make my own until I saw Ina do it several years ago.\u00a0 Then the lightbulb went off, “I can do that too!”<\/p>\n

The best part about making your own croutons is that you are in control of what goes on them and how much you use.\u00a0 If you are using bread that you made yourself, bonus points because you have even more control of what goes into your food!<\/p>\n

While I love all bread, I prefer a nice whole grain for eating.\u00a0 Yet when it comes to making croutons, a good old French baggette does the job nicely.\u00a0 I love the baguette because it’s got a nice texture to work with.\u00a0 The day of purchase it’s crusty with a softer inside, perfect for dipping and making bruschetta.\u00a0 The next day?\u00a0 It’s hard enough to knock one out of the park or defend yourself against an intruder.\u00a0 Perfect for making croutons.\u00a0 You have to love versatility.<\/p>\n

I’m also going to let you in on a little secret, you do not have to use day old or stale bread to make croutons.\u00a0 You can use fresh bread.<\/strong><\/p>\n

Totally true!<\/p>\n

All you need is some bread of your choice and then cut it up into bite sized pieces.<\/p>\n

Here’s how to make croutons at home.\u00a0 Keep in mind that I’m passing along a concept and not an exact recipe.\u00a0 Amounts depend on your taste preferences and how much bread you have.<\/p>\n

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Andrea’s Homemade Restaurant Style Croutons<\/strong><\/p>\n