Tuesday, January 10, 2006

Garlic croutons

Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad.


4 slices day-old French bread, cubed
2 cloves garlic, minced
4 tablespoons olive oil
Salt to taste
Makes enough croutons for 4 servings of salad.


Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor

Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius).

Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.

Spread the bread cubes on a baking sheet and garnish with salt.

Bake for 10 minutes or until crispy and dry.

Storing Garlic ...

Fresh garlic heads will keep for a long time as long as they are stored in a cool dark place. Do not keep them in the fridge or they will start to sprout and become bitter. They can be frozen without ill-effect, or simply stored in a dark cupboard away from moisture. Garlic braids should be hung to prevent crushing any of the cloves.

If you want to store the cloves individually and ready for use, the garlic must be either dried or processed. One good way to freeze prepared garlic is to crush or mince it in a food processor and mix it with a little water, then freeze it in icecube trays so you can get cubes out as needed. Otherwise it can be frozen in olive oil, or frozen whole.

Never ever store garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Because garlic is grown in the ground it is frequently contaminated with botulism spores, which are almost impossible to remove.

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