desperately seeking croutons

Quoted message said:

Lonely caesar salad seeks flavorful crouton to have and to hold. Let's toss around a few ideas.

I like to make croutons in a large batch and then freeze them. Then I have a giod supply. I usually
buy a baguette at the stupidmarket, cube it- place on a cookie sheet and bake in the oven at a low
temp, maybe 200... til dry

The I melt butter and crush garlic in it. mix together and pour over the cubes and toss, back into
the oven they go and bake till crispy and brown. These are so good , a lot of them never make it
into the baggies to be frozen. Rosie

"JLove98905" <[email hidden]> wrote in message
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Quoted message said:

Lonely caesar salad seeks flavorful crouton to have and to hold. Let's

toss

Quoted message said:

around a few ideas.

-Breadless in Boston Half the people you know are below average. -Steven Wright

Got a bread maker?

Add mixed herbs, olive oil and garlic to the French bread setting.

Make the bread, Cube, and toss lightly with more garlic, olive oil, Worcestershire sauce (sometimes
balsamic vinegar or lemon juice) and parmesan cheese .

Bake on cookie sheets in a slow oven turning occasionally.

We're talking major yum here

Dimitri

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Lonely caesar salad seeks flavorful crouton to have and to hold. Let's

toss

Quoted message said:

around a few ideas.

If you are indeed making a true Caesar Salad, which would be very rare indeed, there is only one
method for making the croutons for it. Here is how Caesar made them.

Charlie

1. Make garlic oil; place 4-5 cloves of garlic**, peeled and quartered, in a good quality (e.g.
Extra Virgin) olive oil and let it stand at room temperature several hours or even up to 5 days.

2. To prepare croutons, pre-heat oven to 225 degrees. Toss bread cubes with 1/4 cup garlic oil and
spread on a pan or baking sheet. Toss frequently and bake until golden brown, about 2 hours.

"Charles Gifford" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"JLove98905" <[email hidden]> wrote in message news:20040210204643.13064.00001312@mb-
m20.aol.com...

Quoted message said:

Lonely caesar salad seeks flavorful crouton to have and to hold. Let's

toss

Quoted message said:

around a few ideas.

If you are indeed making a true Caesar Salad, which would be very rare indeed, there is only one
method for making the croutons for it. Here is how Caesar made them.

Charlie

1. Make garlic oil; place 4-5 cloves of garlic**, peeled and quartered, in a good quality (e.g.
Extra Virgin) olive oil and let it stand at room temperature several hours or even up to 5
days.

Charlie, if the oil has the garlic in it for more than a couple hours, it has to "steep" in the
fridge, not at room temp ;-)

Quoted message said:

2. To prepare croutons, pre-heat oven to 225 degrees. Toss bread cubes with 1/4 cup garlic oil
and spread on a pan or baking sheet. Toss frequently and bake until golden brown, about 2
hours.

Here's how I do mine, when Caesar isn't watching:

Caesar Salad Croutons:

Cut enough bread cubes (about 3/4"😉 to fill a jelly-roll pan (10 x 15 inches). (I use a whole,
round, country-type loaf of white bread or French bread). Drizzle garlic-flavored olive oil
lightly over all the bread cubes and toss to coat. Toast in a 225 deg. F. oven for 2 hours, or
until they are very lightly browned all over. Sprinkle fresh grated Parmesan cheese over the cubes
immediately when you remove the pan from the oven and toss them again. Let sit and cool
COMPLETELY. If using within a couple hours, store in an open container. If making them ahead of
use, just store in a Ziploc.

Garlic Olive Oil: (or purchase it already flavored)

To 2 C. of olive oil, add 12 cloves of garlic, sliced lengthwise in quarters, and let "steep"
for up to two days in the refrigerator.

Sometimes I don't mess with the garlic olive oil, and just sprinkle the cubes with olive oil and
then garlic powder (not garlic salt) before toasting.

N.

In article <[email hidden]>,

(Nancy Dooley) said:

"Charles Gifford" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

"JLove98905" <[email hidden]> wrote in message news:20040210204643.13064.00001312@mb-
m20.aol.com...

Quoted message said:

Lonely caesar salad seeks flavorful crouton to have and to hold. Let's toss around a few
ideas.

Quoted message said:

Quoted message said:

If you are indeed making a true Caesar Salad, which would be very rare indeed, there is only one
method for making the croutons for it. Here is how Caesar made them. Charlie

1. Make garlic oil; place 4-5 cloves of garlic**, peeled and quartered, in a good quality (e.g.
Extra Virgin) olive oil and let it stand at room temperature several hours or even up to 5
days.

Quoted message said:

Charlie, if the oil has the garlic in it for more than a couple hours, it has to "steep" in the
fridge, not at room temp ;-)

Why? Botulism? That occurs in an anaerobic environment. I was envisioning that garlic-oil thang in
an open dish for 5 hours. I'll be curious to see others' remarks. (And maybe botulism wasn't what
you had in mind a'tall -- then I'll be interested in YOUR remarks. :-) <Waving, "Hi, Stranger!>

Quoted message said:

Quoted message said:

2. To prepare croutons, pre-heat oven to 225 degrees. Toss bread cubes with 1/4 cup garlic oil
and spread on a pan or baking sheet. Toss frequently and bake until golden brown, about 2
hours.

Quoted message said:

N.

--
-Barb, <www.jamlady.eboard.com> updated 2-10-04.

"Nancy Dooley" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Charles Gifford" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

If you are indeed making a true Caesar Salad, which would be very rare indeed, there is only one
method for making the croutons for it. Here is

how

Quoted message said:

Quoted message said:

Caesar made them.

Charlie

1. Make garlic oil; place 4-5 cloves of garlic**, peeled and quartered,

in a

Quoted message said:

Quoted message said:

good quality (e.g. Extra Virgin) olive oil and let it stand at room temperature several hours or
even up to 5 days.

Charlie, if the oil has the garlic in it for more than a couple hours, it has to "steep" in the
fridge, not at room temp ;-)

Hi Nancy! I miss you around here. You have hit on a point that bothers me too. The recipe I put here
is one writen by Julia Child as she was describing how Caesar did it. It bothers me too. I generally
let the garlic-oil masserate for about 4 to 6 hours in the refrigerator. Works fine for me.

Quoted message said:

Here's how I do mine, when Caesar isn't watching:

Caesar Salad Croutons:

Sounds good of course and close to the real deal. <smile>

Best wishes, Charlie

Quoted message said:

I like to make croutons in a large batch and then freeze them. Then I have a giod supply. I
usually buy a baguette at the stupidmarket, cube it- place on a cookie sheet and bake in the oven
at a low temp, maybe 200... til dry The I melt butter and crush garlic in it. mix together and
pour over the cubes and toss, back into the oven they go and bake till crispy and brown. These are
so good , a lot of them never make it into the baggies to be frozen. Rosie

Sounds pretty much like the same recipe I use, except I add a little dried parsley and italian
seasoning and fresh ground pepper with the butter and garlic.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct proportion to the intensity
with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".