Tuesday, May 6, 2008

Homemade Croutons

These are the lightest crispiest croutons we've ever had and we love them!! They are so great on toss salad or soup.

Cut one loaf French bread into 1/2-inch slices and then in 3/4-inch cubes. Melt 1/2 to 3/4 cup butter. Stir in 1/4 t. garlic powder. Toss with bread cubes until bread is evenly coated. Spread on shallow baking pan. Bake at 300 for 15-20 minutes, stirring occasionally, until bread cubes are dry and crisp.

Another salad tip I recently learned from a friend in town who used to work at Juniper Restaurant is to soak a cored head of lettuce in a bowl of ice water for 10 minutes before draining and serving in a salad. The cold water keeps the lettuce fresh and crisp. It's amazing!


Heather said...

I totally love croutons. I bet homemade ones would be grand. And that lettuce trick is a great one.

Amy D. said...

These sound perfect. Is the Juniper the restaurant in Logan that burned down? Or did it just have a fire and is ok?